The Lantern - October 26 2017

The student voice of the Ohio State University

Thursday, October 26, 2017

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Year 137, Issue No. 45

BUCKEYE BITES BELGIAN WAFFLES

IMMIGRANT-OWNED RESTAURANTS

Couple to bring taste of Belgium to Short North with waffle restaurant in 2018.

“The best way to share our culture with others is through their stomachs.”

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Page 2

LITTLE EATER

BRUNCH COLUMN

Little Eater expands by opening first stand-alone restaurant in Clintonville.

A divisive review of new campus-area brunch eatery, “Drunch.”

Page 4

Page 9

謝 謝

STAFF PICKS The Lantern staff serves up its takes on the best spots around Columbus for things like burgers, coffee, date nights and more.

INSIDE

2 | The Lantern | Thursday, October 26, 2017

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Cuisine without borders A spotlight on five immigrant-owned restaurants in Columbus GHEZAL BARGHOUTY Arts&Life Editor barghouty.5@osu.edu SARA STACY Assistant Arts&Life Editor stacy.118@osu.edu Jamal Latif, co-owner of Lavash Cafe “We opened Lavash Cafe together in 2008 in the Clintonville neighborhood.

This neighborhood has been so welcoming and has helped us realize the best way to share our culture with others is through their stomachs. Columbus is growing right before our eyes, and we wanted to stick around to help it grow into an even more amazing and diverse city.”

AB Hassan, owner of Hoyo’s Kitchen “My family is from Somalia, so that’s where we’re originally from, but I was born and raised here, so I’m American first generation. Everything is inspired by my mom and her recipes from back home so this is definitely paying homage to mom.

Hoyo’s Kitchen means mom’s kitchen, hoyo means mom in Somali. My mom is definitely in there with me [and] my siblings help out on the weekends when they get off work or school. It’s definitely a family business.”

Fatima Gueya, owner of Dabakh “I like to cook. The first time I came here I had a lot of people that would come eat food [at] my house. [In] Africa you cook and sometimes invite people and people come sit down and eat together. People asked me ‘Why don’t you want to open a restaurant? Your food is good.’ I was a little bit scared because [a] restaurant is

not easy. It’s something that takes all your time; everyday I’m here, but I tried and I opened it.

Yessica Quezada, owner of Cazuela’s “I’m from Mexico, from Guadalajara, Jalisco. I’ve been here since I was 14 years old [and] I’ve been working in the restaurant industry since I was 14 years old. I had to work full time and go to school at the same time. The thing that made me open a restaurant is that my family always worked in food since I was a kid. My mom sold tacos outside the house in Mexico … that’s what inspired me to open a restaurant. My mom always pushed us to do better and she always made us work all the time. She said that we cannot just sit down and wait for opportunities, we had to make our own opportunities.”

Phuntso Lama, owner of Momo Ghar “[I came here] a long time ago, in 1984, way before you were born. I’m a Tibetan from Nepal. I decided to open the restaurant because I needed a job. I needed a job for myself and I cook a lot at home, so I found a spot for rent at the other location, now I have 16 people working for me. That was a year and a half ago.”

SARA STACY | ASSISTANT ARTS & LIFE EDITOR

AB Hassan, owner of Hoyo’s Kitchen, prepares a traditional Somali dish.

@ghezal_lulu @SaraLStacy

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COURTESY OF MOMO GHAR

Momo Ghar is a restaurant serving up traditional Nepalese and Tibetan cuisine.

Tinder for food? We’d swipe right GHEZAL BARGHOUTY Arts&Life Editor barghouty.5@osu.edu

COURTESY OF ENTREE/LANTERN ILLUSTRATION

Entree helps users decide what to eat by having them swiping right or left on their favorite meals.

It’s like Tinder, but for food.

A new app launching in Columbus Thursday will help indecisive eaters choose where to eat by swiping right or left on their favorite meals.

Born out of frustration between two roommates, Entree was created as a new system to help customers find the right place to eat.

“We often fought over deciding what to eat and we used a lot of the alternatives out there like Yelp and Foursquare, and we kind of realized that the process of deciding was flawed,” said Danny Tippens, co-founder of Entree.

The New Jersey natives realized that people eat with their eyes first, so rather than being shown a list of restaurants, they created an app in which users see images of food first. Tippens said this way proved to be more efficient in helping users decide where to eat.

“You open the app and you’ll see images of dishes and then from there, we’ll show you restaurants around you that have that dish,” he said.

Once the Entree app is downloaded, users are prompted through a tutorial in which the app learns

their meal preferences. From there, users are shown dishes relevant to their tastes, which Tippens said separates the app from other services that are mostly ad-based and don’t cater to users’ preferences.

Unlike other food apps, Entree is not involved in partnerships with restaurants around the city. However, the app integrates its data from Foursquare, an app that helps users discover and share information about local businesses and attractions.

Entree is also partnered with other services to provide an optimal food experience.

“We also have a partnership with Uber so you can get a ride to the restaurant,” Tippens said. “Soon, we’ll have integration with Open Table and Eat Street, so you can make reservations or get delivery.”

The Columbus debut will be Entree’s first major launch in the United States, apart from its test launch in the New York area, which helped Tippens and co-founder Prajoth Pattamatta create what they say is the ultimate food experience for app users.

“Right out of college I was the product manager at [American Express] and I have a strong technical background,” Pattamatta said.

“But that being said, learning or knowing how to build an app is

very different from building the right food app, so we definitely had a lot of learning experiences along the way in terms of learning from our users based on what features they use [and] what they like.”

The pair chose Columbus as a starting point because of the bigcity atmosphere driven by a large university. Tippens said the app is mostly targeted toward students and young professionals.

“The reason why we decided to launch this week in Columbus is because it has a great food scene, and also this is a big weekend because Penn State and Ohio State are playing so it’s obviously a huge weekend in Columbus,” he said.

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Thursday, October 26, 2017 | The Lantern | 3

Pumpkin spiked For when you need something a little stronger than a latte EMILY REAL Lantern reporter real.6@osu.edu

COURTESY OF BELGIAN IRON WAFEL CO.

The Belgian Iron Wafel Co. serves up liege waffles with untraditional toppings.

Short North artisan waffles to make winter debut ALLYSON WILLIAMS For The Lantern williams.6177@osu.edu PSA for all brunch lovers: A new Short North restaurant will bring a fresh take on authentic Belgian waffles to Columbus in early 2018.

The idea behind The Belgian Iron Wafle Company came to life when co-owners Aimee and Brandon Harper had a taste of the liege-style waffle at a local restaurant out west. From that moment on, they knew they had to bring the idea to Columbus.

“It was immediately noticeable that this was something unique,” Brandon Harper said as he reminisced on his first impressions of the breakfast pastry.

Created with a thick batter with Belgian pearl sugar folded into the dough, the liege waffle is known for its uneven edges, flaky, caramelized texture and sweet taste.

Of all things, the uneven edges drew the Harpers’ closer to the dessert. The Harpers said they enjoyed their traditional experience, even opting for the traditional Dutch spelling of ‘wafel,’ but also wanted to do more.

Belgian Iron Wafel Co. will start with several dough choices including vanilla and cinnamon, as well as gluten-free options.

Beyond that, Chef Thomas Brown will be adding his own toppings such as basil bacon brie, lobster with white wine sauce, s’mores and berries.

THE STUDENT VOICE OF THE OHIO STATE UNIVERSITY The Lantern is a student publication which is part of the School of Communication at The Ohio State University. It publishes issues Tuesday and Thursday, and online editions every day. The Lantern’s daily operations are funded through advertising and its academic pursuits are supported by the School of Communication. Some of the advertising is sold by students. The School of Communication is committed to the highest professional standards for the newspaper in order to guarantee the fullest educational benefits from The Lantern experience.

The couple believed the non-traditional topping combinations could improve upon the already delectable brunch item.

Although the options may seem limited, Aimee Harper said the list isn’t the end-all, be-all of their creative waffles.

“Every month or so, we will have rotating waffle toppings to correspond with the seasons, holidays or just because,” she said.

However, Brandon Harper said most of the topping changes will be based on the suggestions of staff and customers –– stressing the importance of communication in the restaurant business.

“We would like to have an open restaurant where customers are free to talk to members of the cooking staff,” he said.

Beyond the menu’s diversity, both Brandon and Aimee said they’re building their business with an emphasis on atmosphere.

The first step was to find the perfect location, which happened to be in the heart of Columbus’ Short North.

“We have always appreciated [the] Short North’s focus on creativity and art,” Aimee Harper said. “From the beginning, we knew Short North was the area where the concept would thrive.

We have the opportunity to create recipes of our own through the art of food.”

She and her husband said they wanted to add to the Short North’s historic architecture with their restaurant, located at 19 W. Russell St.

Built in the 1800s, the building offers a modern, yet rustic vibe.

The inside features iron workings and real wood floors, with every decision working toward the specific atmospheric goal.

Belgian Iron Wafel Co. will also feature convenient, on-the-go options, along with an online ordering option for customers who are in a rush.

For those looking for something outside the “foodie” experience, The Belgian Iron Wafel Co. will also feature an espresso bar, with roasts by local coffee shop Mission Coffee Co. “We want to create an experience for our customers,” Aimee Harper said. “From the moment you walk into the restaurant, you are in an upbeat, fun atmosphere.

Maybe you’re feeling adventurous and try the waffle flight for a more “foodie” experience. Or you’re a coffee kind of person and want to experience the different Mission Coffee roasts we have.

Either way, we want everyone to leave with a positive experience.”

Editor in Chief Kevin Stankiewicz Managing Editor for Content Jacob Myers Managing Editor for Design JL Lacar Copy Chief Rachel Bules Campus Editor Summer Cartwright Assistant Campus Editor Owen Daugherty Sports Editor Colin Hass-Hill Assistant Sports Editor Edward Sutelan Arts&Life Editor Ghezal Barghouty Assistant Arts&Life Editor Sara Stacy Photo Editor Jack Westerheide Assistant Photo Editor Ris Twigg Design Editor Chandler Gerstenslager Assistant Design Editor Kelly Meaden Multimedia Editor Hailey Stangebye Social Media Editor Nick Clarkson Engagement Editor Matt Dorsey Oller Reporter Sheridan Hendrix Miller Projects Reporter Erin Gottsacker

Director of Student Media General Sales Manager

Its fall, and that means pumpkin is everywhere. There must be something about that warm, sweet, cinnamon pumpkin-spiciness that screams hayrides, haunted houses, apple picking and toasty bonfires with friends.

But, it’s also midterm season.

For college students, that classic autumnal flavor is perhaps only sucked down via pumpkin spiced lattes at 3 a.m., or through stress-eaten pumpkin pie, violently consumed the night before an excruciating math exam or 10page term paper.

For those who want to both enjoy the delicious pumpkin flavor and drink their feelings at the same time, there are bars and restaurants all across the Columbus area that cater to those who crave all things pumpkin spiked.

Hadley’s Bar and Kitchen Hadley’s Bar and Kitchen, sister bar to the Short North’s Bodega, is located in downtown Columbus at 260 S. 4th Street. Among other things, Hadley’s menu features fresh burgers, brunch items and a full service bar, complete with a rotating menu of seasonal boozy milkshakes.

This fall, Hadley’s is breaking out a Spiced Pumpkin Shake as part of the bar’s ever-evolving milkshake menu.

“We’ve changed it a little bit this year,” said Josh Rice, Hadley’s general manager and bartender. “We changed it from less of a pumpkin spice latte aspect to more of a pumpkin pie.”

Rice said Hadley’s Pumpkin Spiced Milkshake, like all of Hadley’s spiked milkshakes, is made with a base of vanilla ice cream, milk and distillates. The particular distillates used in their Pumpkin Spiced Milkshake is Fireball Cinnamon Whisky, for flavor, and Patron XO café, for a slightly sweet undertone.

“It’s kind of a weird choice, but the coffee in [Patron XO] –– be

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cause it’s tequila based –– it’s not really sweet,” Rice said. “Fireball’s sweet enough on its own so we combine the two together, and the coffee works really well against the cinnamon flavor.”

After the ice cream, milk and distillates are added, housemade pumpkin syrup is added in, and the shake is garnished with whipped cream, chocolate syrup, pumpkin spice and even a small slice of pumpkin pie on the side.

In addition to the Pumpkin Spice Milkshake, Hadley’s is also featuring a Pumpkin Float, which is a spin-off of a classic root-beer float. This drink is made with Captain Morgan Original Spiced Rum, vanilla ice cream and Southern Tier Pumking beer, which can also be ordered by itself on tap during the fall season.

Melt Bar and Grilled For a more classic cocktail to suit customer’s pumpkin-spiced needs, Melt Bar and Grilled, located in the Short North, has put its own alcoholic spin on a pumpkin spiced latte.

One of the restaurant’s seasonal cocktails for September and October is the Meltbucks Pumpkin Spice Latte, which features Smirnoff Vanilla Vodka, Patron XO tequila, chocolate liqueur, pumpkin spice syrup, fresh whipped cream and a dash of freshly grated nutmeg on top.

“It’s brand new,” said Derek Wolfe, Melt’s general manager..

“We’ll have it through the season, and we expect it to grow.”

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Email letters to: stankiewicz.16@osu.edu Mail letters to: The Lantern Letters to the Editor Journalism Building 242 W. 18th Ave. Columbus, OH 43210

Corrections The Lantern corrects any significant error brought to the attention of the staff. If you think a correction is needed, please email lanternnewsroom@gmail.com

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Little Eater gets a little bigger SOLI STEVENS-OGAZ For The Lantern stevens-ogaz.1@osu.edu Little Eater, a vegetarian eatery originally based in downtown’s North Market, opened its first stand-alone restaurant, located on North High Street in Clintonville, Oct. 19.

Cara Mangini, founder and head chef of Little Eater, said the Clintonville location offers the same on-the-go experience offered at the North Market location, but also adds a new dine-in option in a space designed to celebrate the food.

The new location’s menu is slightly larger and will continue to expand with the new year, she said.

With the opening of a restaurant, Mangini said Little Eater’s mission — “to honor the work of our farmers and support the health of our community” — remains the same and will continue to be a core value at both locations.

“Our guests can expect to experience the seasons and ultimately connect to where their food is from,” Mangini said.

Grace Curran, a manager at

Little Eater, said the new location was opened in three phases: a special opening for friends and friendly, a “soft” opening for Little Eater regulars and, lastly, a grand opening to the public.

Curran said their business and feedback has been great so far and with each day of their grand opening weekend, the restaurant brought in more and more people.

“The most exciting was probably friends and family because it was literally the first time anyone had come through the line or tried some of the new menu items,” Curran said. “It’s really exciting.”

For those who don’t follow a plant-based diet, Mangini said it’s important to her and her team that everyone feels welcome at Little Eater. She said in order to be all-inclusive it’s important that the eatery’s style of food doesn’t have labels in order to feel approachable and delicious to everyone.

“When people think of our food they think about flavor and abundance, and not about anything missing from the plate, but everything that is on the plate,” Mangini said.

The “produce-inspired” restaurant partners with local farms year

COURTESY OF RACHEL JOY BARBHL

Little Eater offers the same on-the-go experience offered at their North Market location, but also adds a new dine-in option in a space designed to celebrate the food. round to ensure fresh produce and dishes that are always in season.

“Our farm partners are our silent partners and team members,” Mangini said. “They make what we do possible. Since I started the business, I started finding people who I felt like were growing ingredients that I wanted to work with that were farming respon-

Peanut Shoppe still thriving LYDIA FREUDENBERG Lantern reporter freudenberg.7@osu.edu In 1936, more than 300 Planters Peanut Shoppes spanned the country, but in the early ‘60s, the shops went on the market for independent ownership. Today, and more than 80 years later, only about a dozen original Peanut Shoppes are in operation, and one of them is being in Columbus.

After three different downtown locations and a few owners, Pat Stone, an Ohio State alumna, and her husband, Mike, now hold the keys to this nostalgic candy shop.

Located on the corner of High Street and State Street, this tiny store sells roasted nuts, a variety of chocolates, and with Halloween approaching, themed candies.

“We make people happy,” Pat said. “A little bag of warm nuts, a little bag of your favorite candy or a big bag of chocolates will tend to make the day go a little better.”

Around 200 treats are available and range from U.S.- bought chocolates like snow caps, chocolate- covered peanuts and locally made buckeyes. The Stones have also stocked the glass case with candy corn and pumpkin-shaped candies.

And with a name like The Peanut Shoppe and a one-of-a-kind neon sign featuring Mr. Peanut hanging from the storefront, of course a large variety of roasted and plain nuts are served. Made in-house and cooked with peanut oil, butter and salt, the couple prepares the roasted nuts daily in the roaster that came with the original shop.

sibly, that were just really dedicated, hard-working, incredible farmers that I wanted to work with.”

Thinking ahead, Mangini said now is the time to start reaching out to local farmers for seasonal produce for winter dishes. The types of local produce guests can expect to see on the winter menu

will include beets, rutabaga, butternut squash, kohlrabi, apples, mushrooms and celery root, she said.

Mangini said guests can look forward to trying dishes like kohlrabi strata, which will feature spinach and a country-jack cheese. Other winter entrees will include a butternut squash and local greens dish paired with quinoa and Dijon dressing, as well as a roasted mushroom salad.

She also said she’d known they wanted to expand and create a space where people can gather and honor the work of local farmers for a long time.

Opening a stand-alone location had been a dream of hers since she founded the Little Eater at the North Market five years ago.

Ithad been an ongoing project for the last year and a half, with the original location serving as a testing-ground, she said.

Mangini said the Little Eater team is dedicated to helping people feel more comfortable preparing vegetables at home, and if guests are looking to recreate some of Little Eater’s dishes, a few of the recipes can be found in her cookbook, “The Vegetable Butcher.”

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The Peanue Shoppe, located on the corner of High Street and State Street, sells a variety of roasted nuts, chocolates and candies.

Even though the Stones have only owned the store since 1996, they have been with of The Peanut Shoppe for 45 years. In 1972, when the two were just dating, Mike accepted a position to wear the hard-shelled Mr. Peanut hardshelled costume for $1.50 an hour.

Paying his way through college, Mike eventually moved up the management ladder and then had an opportunity to purchase the store.

“I was just looking for a little book money to go to school, and the next thing you know, I own the place,” Mike said. “I got such a bad sweet-tooth, I bought the entire store.”

For local events or shop celebrations, like their 80th birthday party last year, Mike puts on a

newer Mr. Peanut costume than, from what he wore in 1972, in hopes of bringing a smile to anyone’s face.

Pat said The Peanut Shoppe has been able to stay in business for so many years mostly due to loyal customers who remember going to the shop when they were children and choosing from a wide selection of treats.

“We remind people of good times,” Pat said. “You can come in here and you’re going to find a friendly face and a little treat.”

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Thursday, October 26, 2017 | The Lantern | 5

BREAKFAST BURRITOS

PIZZA

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1

3

COURTESY OF ANGRY BAKER

DONUTS 5

COURTESY OF ANGRY BAKER

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JACK WESTERHEIDE | PHOTO EDITOR

CAN YOU TELL THIS IS VEGAN? GUESS WHICH OPTION IS VEGAN FOR EACH CATEGORY. ANSWERS IN BOTTOM LEFT.

JACK WESTERHEIDE | PHOTO EDITOR

BREAKFAST FOODS 9

BURGERS COURTESY OF ANGRY BAKER

7

8

10

COURTESY OF ANGRY BAKER

6 COURTESY OF EDEN BURGER

COURTESY OF ANGRY BAKER

COURTESY OF CHOP SHOP

CHOCOLATE CHIP MISCELLANEOUS COOKIES COOKIES

JACK WESTERHEIDE | PHOTO EDITOR

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JACK WESTERHEIDE | PHOTO EDITOR

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COURTESY OF PATTYCAKE BAKERY

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JACK WESTERHEIDE | PHOTO EDITOR

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COURTESY OF PATTYCAKE BAKERY

1. NON-VEGAN; 2. VEGAN; 3.

VEGAN; 4. NON-VEGAN; 5. VEGAN; 6. NON-VEGAN; 7. VEGAN; 8.

NON-VEGAN; 9. VEGAN; 10.

NON-VEGAN; 11. NON-VEGAN; 12.

VEGAN; 13. NON-VEGAN; 14. VEGAN.

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SYDNEY RIDDLE Lantern reporter riddle.136@osu.edu

With the lowest prices in the game and off-brand cereal as far as the eye can see, Aldi is a broke college student’s dream. Two weeks of groceries for less than $50 seems unrealistic, but at Aldi, I was able to make the impossible possible.

Grab a quarter for your shopping cart — it’s the only way to get a cart at Aldi, though you get it back when you return it — and some reusable grocery bags: We’re going shopping.

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Thursday, October 26, 2017 | The Lantern | 7

The woman behind Ohio State dining Because of Ohio State’s diverse student population, implementing creative recipes and menu choices is a priority for the dining services staff.

“She always encouraged my sister and I to cook and bake with her and get our hands dirty.”

Lesa Holford Ohio State dining services corporate exectutive chef

COURTESY OF K.D. CHAMBERLAIN

Lesa Holford, the corporate executive chef for Ohio State dining services, handpicks food to served at Ohio State.

CHASE-ANTHONY RAY Lantern reporter ray.461@osu.edu Lesa Holford, the corporate executive chef for Ohio State dining services, spent her childhood summers with her Finnish grandmother. Her grandmother had an impressive garden with fresh peaches, snap peas, plums and raspberries that she would pick.

“She always encouraged my sister and I to cook and bake with her and get our hands dirty,” Holford said.

Getting her hands dirty as a young girl helped shape Holford into the culinary expert that she

is now.

Holford is responsible for dining services’ overall menu planning, collaboration and research with suppliers, as well as local food purchasing. Holford has been part of Ohio State’s dining services team since 2013, and has background culinary experience in specialty retail, restaurant, banquet catering and higher education.

Ohio State has more than 30 dining operations across all its campuses. The dining services program started nearly 100 years ago, and now employs approximately 3,000 employees.

“University food service pro-

grams have undergone dramatic changes in the last 15 years,” said Zia Ahmed, dining services’ senior director. “Not only has the quality of food improved, but there are now many more healthy options available.”

Ahmed credits a lot of this success to Holford’s team and their open lines of communication with students. “[The dining staff] are the ones who are constantly working with our students,” Ahmed said.

“We’re always conducting surveys to learn what students want from us.”

Holford echoes Ahmed’s sentiments, and said she wants stu-

dents to know that their feedback and ideas are extremely valuable.

“We’re currently working with the [Resident Halls Advising Council], student government, vegan and vegetarian focus groups, employee council and other specialized diet-focus groups [because] they’re a great resource to tell us what works, what they want and what they might miss,” Holford said.

Campus dining locations also added the “Limited Time Offer” platform starting Sept. 18, which will temporarily feature special menu items, and which Holford said works well for testing potential new items.

“[We’ve implemented dishes like] the shrimp ceviche at the Union Market, gochujang sauce as an option at [Morrill Commons], and custom teriyaki bowls at Curl Market,” Holford said. “Based on feedback we’ve even introduced pho [noodles] at Traditions, [and] right now I’m working on introducing some Indian-themed vegetarian options to test in the spring.”

Just as Holford, literally and figuratively, got her pick of the litter while picking fruits and vegetables with her grandmother, Ohio State students have a multitude of food options across campus thanks to the corporate executive chef and her team.

“We’ve worked to make [food] stations more customizable,” Holford said. “If our students can make the choices to build their own meals, then they can own whatever it is they are looking for.”

For more stories like this, follow us on Twitter! @LanternArtsLife

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Ohio State athletes compete sans meat

COURTESY OF OHIO STATE ATHLETICS

Eleanor Harvey, a fifth-year in psychology, finished first in the 2016 NCAA Fencing Championships and competed in the 2016 Rio Olympics, all while maintaining a plant-based diet.

SARA STACY Assistant Arts & Life Editor stacy.118@osu.edu Eleanor Harvey’s 12th year was a big one — it was the year she started fencing, and it was the year she decided to go vegan.

The fifth-year in psychology finished first in the 2016 NCAA Fencing Championships and competed in the 2016 Rio Summer Olympics, all while maintaining a plant-based diet.

“I feel like if anything [a vegan diet] helps me because you have to be super aware all the time of what you’re eating, you can’t just like pig out on a random thing placed in front of you,” Harvey said. “I think that’s a good thing if you’re vegan or not.”

Many athletes need to pay special attention to their diets to remain physically fit, which can result in scrutiny when choosing to eliminate protein from animal sources.

When Harvey began fencing, she said her coach required her to submit blood work to prove she was getting the nutrients necessary to train and compete. Once she proved to him that she was in good health, he dropped the subject.

“It just shows that you don’t need meat to be a successful athlete,” Harvey said. “When I’m at a competition I’m never the one that’s more tired, it’s usually the other person.”

Harvey isn’t alone in noticing that she has more energy on a vegan diet.

Stepfanie Romine, who formerly resided in Columbus and is a yoga teacher, health coach and co-author of “The No-Meat Athlete Cookbook,” said plant-based diets often result in higher energy levels for athletes of any caliber.

“If your goal is just to get overall stronger, improve your endurance, become more flexible, whatever your general fitness goal is, you’re going to be fine on a vegan diet and you’re going to find that not only are you fine, but you’re feeling better because you’re helping your recovery and you have more energy,” Romine said.

While vegan athletes receive pushback for not getting enough protein, Romine said the claim isn’t true unless a person has a medical issue that prevents them from breaking down proteins properly.

Conversely, Romine also said people who do eat meat might not

be getting enough fiber, which is more readily available in diets that rely solely on plants, and helps with regularity, digestion and maintaining healthy cholesterol levels.

“You’re going to get really high amounts of [fiber], or at least the daily recommended amount with a plant-based diet, because fiber is only found in plants,” Romine said.

“It just shows that you don’t need meat to be a successful athlete.”

Eleanor Harvey Ohio State fencer and fifth-year in psychology

The basic protein recommendation for the average person in a day is eight-tenths grams of protein per kilogram of bodyweight, Romine said. The upper limit, which is what endurance athletes would need, is 1.2 grams of protein per kilogram of body weight.

Romine said since she and Matt Frazier, co-author of “The NoMeat Athlete Cookbook,” write specifically for athletes, they oc-

cupy a niche space in the vegan community.

However, except for people who need very specific diets for sports like bodybuilding or endurance races, she said most vegan cookbooks will work for athletes looking for vegan recipes.

“Any plant-based cookbook, as long as it’s not the type that sets out to simply replicate comfort food and junk food, is going to be suitable for a vegan athlete,” she said.

Ohio State gymnast Samuel DeWitt, a fourth-year in environmental policy, isn’t vegan but has been a vegetarian for six months, requiring him to derive many of his nutrients from plant-based sources.

DeWitt has yet to compete while on his new diet. However, he isn’t concerned about his potential performance because, like Harvey, he has felt more energetic since making the switch.

“I feel lighter. I’ve lost probably like 5-7 pounds, and I feel better,” Dewitt said. “I remember after I would eat a lot of meat in one sitting you kind of just feel really bloated, and I never get that feeling anymore so that’s good.”

DeWitt said he chose to go vegetarian because of the negative

impact the meat industry has on the environment and for animal rights, however he hesitated to make the switch.

“What really made me do it is we went as a team to a Brazilian Steakhouse where they go around with all of the different meats on sticks and offer it to you,” DeWitt said. “It just really grossed me out.”

Despite the concerns of coaches, teammates and strangers, which Harvey said she has also faced, DeWitt said ultimately people should not be concerned about his choice to forgo meat.

“It’s not as big of a deal as people make it out to be, and it’s usually makes you feel weird when people question, like when you go over to someone’s place for dinner or you want to go out to dinner or you’re at some event it’s always kind of awkward,” he said. “People freak out over the fact that you don’t eat meat.

I’ve found that most people that are vegetarian or vegan typically know how to handle that and it’s not as big of a deal for them as people think it is.”

@SaraLStacy

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Thursday, October 26, 2017 | The Lantern | 9

DRUNCH REPORT

New brunch spot leaves mixed reviews GHEZAL BARGHOUTY Arts & Life Editor barghouty.5@osu.edu SARA STACY Assistant Arts & Life Editor stacy.118@osu.edu SHERIDAN HENDRIX Oller Reporter hendrix.87@osu.edu On Sunday, the self-titled Lantern Brunch Squad headed to Drunch, a newly opened eatery at 995 N. 4th St. The restaurant is based on the concept of an all-day brunch, and offers a menu that has everything from chicken and waffles to black bean burgers and fruity pebble cheesecake.

To make this fair, each of us opted for a different menu item to get some variety in our first brunch column.

Ghezal’s pick: Drunch Stack topped with orange-ginger syrup and hibiscus butter: $10 I hate to say it, but I’m not a breakfast person, so I was a little skeptical on whether I’d find something I’d like at Drunch.

First things first, I ordered a coffee, which was rich in taste and not too strong, just how I like it.

Looking at the menu, I was immediately torn between a veggie omelette and the pancakes. Eventually, I was coerced by my sweet tooth and went with the Drunch Stack, which –– to my surprise –– was topped with some unusual, yet very pleasing toppings. I immediately noticed the fluffiness of

the pancakes. They were cooked to perfection. The orange-ginger syrup had a tangy-sweet taste, which was a lot better than plain ol’ maple syrup for me. And for someone who doesn’t like butter at all, the purple hibiscus butter was creamy, and refreshing –– a good twist to top the pancake.

Personally, I wouldn’t change anything about my choice, except that the portion was a little too big –– #firstworldproblems.

Sara’s pick: Super Salad, hold the feta: $11 For me, Drunch was a dud. As a vegan, it can be difficult to find tasty breakfast options in restaurants within my price range. However, since Drunch seemed like a pretty hip place I hoped it would also have ample options that cater to dietary restrictions. Unfortunately, my options were limited to a salad or a black bean burger, and even vegans don’t want salads at 8 a.m. Since I’m inherently wary of bean-based burgers –– they can either be pretty good or really, really bad –– I went with the Super Salad. When it arrived, it still had feta on it, so I had to send it back and wait another five minutes for my breakfast veggies.

The salad was supposed to have sweet potatoes and walnuts in it, but the only ingredients I was really able to pick out were lots of quinoa and arugula and scattered pomegranate seeds. Granted, these things did taste pretty good combined with the matcha vinaigrette. Nonetheless, if I wanted arugula and quinoa for breakfast

(which I don’t, ever), I could throw that together at home for a fraction of the price. The best thing about my breakfast was the coffee, which was bottomless and very good, despite no options for a plant-based milk or creamer.

Sheridan’s pick: Bennie: poached egg, country ham and hollandaise: $11 First off, let me say that I am passionate about breakfast. So any restaurant that serves it up all day automatically scores brownie points with me. I opted for the Bennie –– a provincial, overpriced version of eggs benedict –– because I’m a fan of the classics. If you put something with home fries and a fried egg in front of me, it’s a done deal, baby.

I loved that the Bennie came with a thick slab of country ham, as opposed to the typical thin-sliced Canadian bacon, and the poached egg was cooked to a tee. The potatoes were plentiful and perfectly seasoned, though I would’ve liked them a little crispier. The only thing I would change about this meal was the hollandaise. I love this sauce for its rich flavor, but unfortunately, Drunch’s version tasted too much like Dijon mustard. While I like them both individually, together the two fight for your taste buds’ attention. Overall, though, I would totally eat here again –– if my wallet allows it.

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The Drunch Stack is topped with powdered sugar and hibiscus butter with a side of orange-ginger syrup

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Drunch’s super salad contains mixed greens, quinoa, pomegranates and walnuts.

Someone is Looking for You! There IS a superior intelligence “out there” – and a loving one too. Your Creator wants you to acknowledge Him, and come to know Him and His ways. Don’t be deceived by evolutionism.

All creation screams of intelligent design! The odds alone of DNA evolving are virtually nil. Evolutionism is the only “science” that denies the law of degeneration (entropy). God alone is the origin of life, and the true God wants/needs no one to take away life for Him -- beware the “god” that does! God exists, and the Bible is His Word. What is unique about the Bible? For one thing, it is the only book with fulfilled prophecy (Isaiah 46:910). Test it yourself! For starters, try (current situation) Psalm 83 and Zechariah 12; (reformation of Israel after nearly 1900 years) Isaiah 66:8, Jeremiah 16:14-15, Jeremiah 31:7-10, Amos 9:9-15, Ezekiel 34:12-31, Ezekiel 36, and Ezekiel 37:21-22; (suffering/ crucifixion of Christ) Psalm 22 and Isaiah 53; (future situation) Zechariah 13:7 – 14:21; (timing of the 2nd Coming of Christ) Joel 3:1-2, 2Peter 3:8/Hosea 5:14 – 6:2. “Too hard to read and understand” you say? Try the KJV/Amplified parallel bible (book) or KJV/Amplified/Complete Jewish parallel bible (biblegateway. com). “It’s all in how you interpret it” you say? The Bible, despite numerous transcribers over hundreds of years, is remarkably consistent/coherent and interprets itself. Our Creator is the actual author (2Peter 1:16-21). Beware of modern, liberal translations from “the higher critics” which seriously distort the Word! Finally, if there is a God, why is there so much evil? We have rejected God, and now see what it is like to live in a world where God has permitted us (temporarily) to rule ourselves.

Give up your lusts, and come to your Creator and follow His ways (Jude 1:18-25). All that this world has to offer is as nothing compared to what He has in store for those who love Him (1Corinthians 2:9, John 14:15)! Isaiah 55:6-9

10 | The Lantern | Thursday, October 26, 2017

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Local Cantina battles Condado for the best tacos in Columbus.

Condado battles Local Cantina for the best tacos in Columbus.

FOOD FIGHT

FOOD FIGHT

Local Cantina: serving up handcrafted Mexican goodness

Condado cures crave for Tex-Mex cuisine

SHERIDAN HENDRIX Oller Reporter hendrix.87@osu.edu Eating should be an experience and an enjoyable one at that. Whether you’re staying in or going out, the meal before you should be eaten in an environment that makes you feel welcomed and at home. That’s how I feel when I’m at Local Cantina.

Maybe it’s the Polaroid pictures of customers lining the wall behind the bar.

Maybe it’s the Christmas lights strung between bottles of tequila and taps that pour local craft beers. Maybe it’s the friendly wait staff and upbeat music. Who can really say? All I know is that is not how I feel when visiting rival taco joint Condado.

Don’t get me wrong –– I am a fan of Condado. I have bought many a taco there. But the whole concept is a little overrated. Condado is loud, drafty, overpriced and crowded.

While Local Cantina is also pretty loud and sometimes there can be a wait, if it does one thing right, it’s the tacos.

One of the best things about Local Cantina is Taco Tuesday. It has been said that on the first day, God said ‘Let there be light and it was good.’ Then on the second day, God created Taco Tuesday, and it was awesome.

On Taco Tuesday, every taco on the menu (with the exception of a few premium options) costs only $2 — for the entire day. That’s a dollar less and eight hours longer than Condado’s happy hour.

Local Cantina also has a daily happy hour on top of that, featuring discounted margaritas and beer.

Local Cantina knows a thing or two about authentic tacos. For one, tacos come on fresh corn tortillas, not some generic-brand flour pancake excuse of a shell.

As far as the menu goes, Local Cantina offers a variety of handcrafted tacos that suit any palate. From classics like roasted carnitas with mango salsa and carne asada to more creative options like chorizo and egg and tempura shrimp, you can’t go wrong.

Another thing Local Cantina gets right is the unlimited self-serve chips and salsa.

Anywhere I have to pay for chips and salsa is simply insulting. And there is no judgement for how many times you revisit the chip station because at Local Cantina, we’re all friends.

So to my fellow Local Cantina lovers, I’ll see you on Tuesday. To those who have yet to visit this North High Street gem, what are you waiting for?

@sheridan120

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JACOB MYERS Managing Editor for Content myers.1669@osu.edu Chips and queso and a pitcher of margarita for the table, please.

I have to preface by saying I’m not a queso lover. I’m quite picky about my queso. It has to be white cheese — not orange or yellow — with a blend of spices that aren’t overwhelming, but pack enough heat to subdue the relatively dull taste of cheese. There also has to be enough cheese in the dish so the chip only touches the bottom when submerging your hand.

Condado strikes a chord with its queso, the perfect complement to an explosion of flavor in its make-your-own tacos and sweet margaritas.

When first walking in the door, the atmosphere is never dull with its Dia de los Muertos-themed artwork stretching around the interior of the restaurant’s constantly swamped dining area. Happy hour is normally wrapping up by the time I get to Condado, so if I’m fortunate, I can normally see someone sleeping at the high-top tables after what I can assume is a food-, but mostly, margarita-induced coma.

Who doesn’t love that lifestyle!

But let’s get to the good stuff, which is pretty much anything you order.

Condado finds the near-perfect balance with its salt crystal-per-chip ratio and a stellar curvature to the chip to scoop as

much cheese as possible. I’ve established my affinity for Condado’s queso, but what really sets it apart from others — especially the Velveeta-esque queso at Local Cantina — is the single jalapeño and row of paprika and mixed spices on top of the dish.

But please, be professional and stir in the spices and drown the jalopeño. Don’t eat around it.

Now to the main dish — the tacos.

My go-to is two soft flour tortilla tacos with chicken, tomatoes, onions and cilantro, corn salsa and white cheese with a side of rice. Sometimes if I want more taste, I’ll add pineapple salsa for a sweet finish to each savory bite. The chicken is tender, can be pulled apart easily, and packs immense flavor. The juices of the chicken and salsa don’t make the soft shell too soggy, which can truly ruin an otherwise tremendous Tex-Mex experience.

It doesn’t apply to me, but the menu is mostly gluten-free and vegetarian with plenty of vegan options.

Condado’s location at the fringe of the Short North and immediate off-campus area makes for the perfect early-night activity. Like I said before — and I don’t like to repeat myself — more chips and queso and a pitcher for the table, please.

@Jacob_Myers_25

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Thursday, October 26, 2017 | The Lantern | 11

LOCAL PLACES FOR FOOD AND MUSIC By: Emily Real real.6@osu.edu

Ace of Cups 2619 N. High St.

Skully’s Music Diner 1151 N. High St.

The Shrunken Head 251 W. 5th Ave.

The Walrus 143 E. Main St.

Woodland’s Tavern 1200 W. 3rd Ave.

Notes 520 S. High St.

Located on High St., north of campus in Clintonville, Ace of Cups is a bar and music venue that also serves BBQ and chicken wings on the weekends. Ace of Cups hosts local and international acts alike, across a variety of genres, in addition to regular funk, disco, and metal dance parties, karaoke, fundraising events and comedy nights.

Located south of campus in the Short North, Skully’s Music Diner is a music venue, bar, nightclub and diner. Skully’s serves a variety of diner foods, including appetizers, hamburgers, chicken tenders, salads and breakfast foods, and has a full-service bar. Skully’s features local and touring acts alike, in addition to themed dance parties and DJ nights.

Located south of campus in the Short North, The Shrunken Head is a bar and rock club that features live music, burlesque performances, openmic nights and comedy shows. In addition to a full-service bar, The Shrunken Head also serves a variety of pizzas and subs.

Located downtown, The Walrus is an industrial-style, full-service bar and grill with a ton of craft beer on tap, fancy burgers, brunch food and clever bar snacks. The Walrus also hosts live music, trivia and karaoke nights and $10 wine tastings.

Woodland’s Tavern, located south of campus in the Short North, hosts live music from a variety of genres on two different stages, as well as a pool table, a variety of beer on draft, cocktails and a menu packed with classic pub food.

Nov. 26

RON GALLO

DIET CIG

alternative rock artist from Nashville, Tennessee

Located downtown, Notes is a jazz and blues club located beneath Copious, a restaurant and cocktail bar. Notes features a wide variety of jazz, reggae, blues and funk acts from all over Columbus, along with a full bar and food menu.

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7 p.m., $12

THE DREAM SYNDICATE reunited 80’s alternative rock band from Los Angeles

8 p.m., $20

Nov. 7

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KYRA V.

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THE DRUMS

local R&B artist

electronica artist from New York City

indie rock band from New York City

8 p.m., $17

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7 p.m., $5 Oct. 31

Nov. 9

EGO LIKENESS

FRONTIER FOLK NEBRASKA

goth rock band from Maryland

alternative rock artist from Nashville, Tennessee

8 p.m., $10

7 p.m., $12

Oct. 27

Jan. 20

MATTY MONK

PALE NOVA

local country-rock artist

americana-rock band from Charleston, West Virginia

9 p.m., FREE

10 p.m., FREE

Oct. 31

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STRANGE GRAIN HALLOWEEN

CAAMP

BOSTON MINOR

local americana duo

pop-punk band from Blackpool, England

featuring local cross-genre cover band, Strange Grain

7 p.m., $12

6 p.m., $13

Nov. 2 Nov. 18 BLUES BREWS & CHRIS GODBER THE FLEX CREW BBQ WITH WILL Floridian smooth jazz local reggae band saxophonist FREED Oct. 28

8 p.m., $5

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Dec. 3

indie rock band from New York City

7 p.m., $12

10 p.m., FREE

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12 | The Lantern | Thursday, October 26, 2017

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Superfoods for a healthy living PARIS McGEE Lantern reporter mcgee.247@osu.edu The purpose of multivitamins between doctor’s visits might be a thing of the past with the growing trend of superfoods.

There is no true definition of what constitutes a food as “superfood.” However, there are certain foods that have such high quality nutrients that should definitely be incorporated into your daily nutrition.

Superfoods, mostly plant-based but also some dairy and fish, are foods that are nutritionally dense in antioxidants, said Jason Good, an athletic trainer for the Department of Athletics.

“Superfoods are typically high in antioxidants, which help in healing processes with anti-inflammatory responses to antioxidants. So that will be beneficial to someone who is injured or have muscles that are tired or overworked,” he said.

These foods are also dense with vitamins, minerals and other powerful nutrients that play a part in helping the body fight disease and maintain a healthy weight.

“Research shows that these nutrients are most powerful when eaten in the form of a whole food rather than in a supplement cap-

er after eating, controlling weight management.

This non-soluble fiber is also a natural prebiotic, which keeps gut probiotics healthy, as fiber scrubs out your digestive tract like an internal cleanser, Jontony said.

Red and orange fruits and vegetables, like carrots, sweet potatoes, mangos and tomatoes, are great foods for their high content in the powerful carotenoids like alpha-carotene and beta-carotene, as well as lycopene. Carotenoids play an important part in keeping the body healthy by playing a role in cancer prevention.

Jontony said Greek yogurt and kefir are rich in probiotics which are beneficial bacteria that lay a healthy foundation of bacteria working in your gut. This works to keep your entire digestive system healthy by fermenting probiotic foods and creating vitamin K, that is essential to preventing excessive bleeding.

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Commonly found foods like blueberries can provide many of the same benefits found in the premium-priced superfoods. sule because other nutrients contained within a whole food work synergistically to absorb at a higher rate,” said Nicole Jontony, a sports dietician at Ohio State.

These foods can easily be in-

corporated into your diet without breaking the bank or searching all over to find them. Many vegetables and berries, such as green leaves and blueberries commonly found in your local grocery

store, will provide many of the same benefits found in the premium-priced superfoods.

Whole grains — oats, quinoa and whole wheat — are very high in fiber, which make you feel full-

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Caffeine –– could you live without it?

MAGGIE JONES Lantern reporter jones.5382@osu.edu Caffeine is the most popular behavior-altering drug in the world, and you can probably thank college students for that.

Frequent caffeine consumption can lead to a strong tolerance over time, resulting in a need for a greater intake to achieve the same effect. The highly debated topic raises the question: is caffeine a necessity or has the promise of a quick energy boost become an unbreakable habit?

Janele Bayless, a registered dietician for the Office of Student Life, said caffeine’s addictive attributes come at a price.

“It’s not a nutrient that’s required by the body for good health and functioning,” Bayless said. “If people develop a reliance on it, it could be because they’re not getting enough sleep…and or they’re just not getting the nutrition their bodies would benefit from through food.”

Bayless said a standard limit on caffeine consumption is no more than 200 to 300 milligrams a day; a single six-ounce cup of black coffee contains about 100 milligrams. Bayless warned of possible drawbacks such as increased heart rate, a less restful sleep and headaches or migraines if you’re not one to get a usual fix for the day.

Since caffeine is a diuretic, it causes more liquid to quickly

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Frequent caffeine consumption can lead to a strong tolerance over time, resulting in a need for a greater intake to achieve the same effect.

pass through the body, resulting in possible dehydration. This instance creates a tired and sluggish feeling, Bayless said, leaving you wanting another dose of caffeine.

This cycle is common to Callie Orme, a graduate student in social work. Orme works long hours as a mental-health technician, lead-

ing to an ample amount of caffeine consumption.

“I drink about one to two cups of coffee a day; I don’t even think about it,” Orme said. “[At work] I’ll probably have a caffeinated soda, and if I’m working a really long shift, especially the overnight ones, I’ll get an energy

drink. It’s pretty bad.”

If you’re someone who has replaced your sleeping pattern with too many shots of espresso, cutting out caffeine won’t solve the problem. To reverse the issue, Bayless stresses patience.

“From personal experience, I don’t think I’d ever recommend

going cold turkey,” Bayless said.

“People could cut down their caffeine intake by 50 milligrams of caffeine each day. I would make it more of a gradual process so that way the body has a little bit of time to adjust.”

A world without caffeine is one Orme could live in, but not without challenge.

“If I absolutely had to [give up caffeine] I guess I would, but I don’t think it would go very well,” Orme said. “My body’s so used to it … I feel like I’m dependent on it, but it might just be my brain thinking that.”

Bayless said another step to wean yourself off a caffeine addiction is to start with the basics. Adequate rest, nourishment through food and satisfying energy needs can be just as effective instead of relying on an energy drink.

If you choose to take the leap and give up caffeine, even just for a few days, know it can be done.

“To some people it might become a little bit more of a reliance on caffeine … it’s something our bodies have gotten used to,” Bayless said. “If we got used to having it, we can get used to going without it.”

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