9-23-20

The Pitt News

T h e i n d e p e n d e n t s t ude nt ne w spap e r of t he U niversity of Pittsburgh | PIttnews.com | September 23, 2020 ­| Volume 111 | Issue 27

DINING GUIDE

Kaycee Orwig | Assistant Visual Editor September 23, 2020

News

OAKLAND RESTAURANTS ‘DELIVERING’ ON EXPECTATIONS DESPITE COVID-19 RESTRICTIONS

Bobbo Craig

For The Pitt News Walking through Oakland, students can be seen carrying takeout bags down the street or sitting at tables outside.

Although many restaurants have been able to open their doors to the public, many are still feeling the detrimental effects of COVID-19. To be in accordance with Allegheny County COVID-19 restrictions, restaurants must close their doors by 11 p.m., keep the number of people in the building below 25% of full capacity, maintain social distancing and enforce mask-wearing.

Brandon Smith, owner of Fuel and Fuddle, said business has improved since the summer, but it isn’t close to where it was before the pandemic.

“Better than summer, but still not what you would expect for September.

We only have five tables inside, so rainy days are a bust,” Smith said. “Also, we are required to close at 11 p.m. so we aren’t able to do our ‘late-night cheap eats menu.’ This also hurts alcohol sales.”

Smith said besides an earlier closing time and fewer customers allowed inside, food costs have skyrocketed for Fuel and Fuddle. They no longer have access to ribs, and multiple other ingredients have gone up in price, such as wings and cheeses. Smith also said produce was difficult to get a hold of during the earlier months of the pandemic, but it is less difficult to buy now.

Although Fuel and Fuddle has faced obstacles due to the pandemic, it has found some ways to adapt. According to Smith, the restaurant has always delivered, but as a result of COVID-19, they introduced an online pickup service that he said has really helped sales.

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Adam Golomb, the chief marketing officer at Primanti Bros., said the return of students has brought a newfound optimism for the restaurant.

“Our location in Oakland thrives when school is in session. Students, staff, parents and visitors all play in a role in our success,” Golomb said. “The

Bros. delivered. As time has passed — we’ve done more delivery than ever before.”

Like Primanti Bros., Roots Natural Kitchen added delivery as a way to boost revenue and accommodate COVID-19 restrictions. Alberto Namnum, CEO of Roots, said introducing delivery has

Primanti Bros. is a sandwich shop chain that finds its roots in Pittsburgh.

Carolyn Pallof Senior Staff Photographer great community of Oakland keeps us busy all year long — but we’re happy to have an active campus again.”

Golomb said Primanti Bros. has also introduced delivery in response to COVID-19, and it has been a great benefit for them.

“Oakland is a community that does well with delivery. We’ve developed our own delivery program on our website and mobile app,” Golomb said. “It’s the fastest, easiest and, most importantly, least expensive way to have Primanti

been really great for them, especially because of third-party delivery services such as DoorDash and Postmates.

“It has certainly helped. Third-party delivery also fits very well into our business mission, which is to empower people through radical accessibility to natural food,” Namnum said. “Anything that makes getting natural food easier is 100 in our book.”

Jonathan Smolensky — a first-year forensic science major who lives in Sutherland Hall, located at the top of

September 23, 2020

Oakland’s Cardiac Hill — said delivery, especially through third-party delivery services, is convenient, but expensive. “[Deliveries] would be convenient because of the hill we’re on,” Smolensky said. “It's just a pain to walk down, but I would do it more if [DoorDash] didn't cost so much money.”

Like other restaurants across Pennsylvania, Oakland establishments have adjusted their in-person dining experience to follow state regulations. Namnum said Roots has removed all indoor seating even where it is allowed. For Fuel and Fuddle, although the transition to follow state mandates is required, Smith said employees are frustrated with the requirements.

“It sucks,” Smith said. “We hate it.”

Namnum said Roots’ employees are fairly optimistic about the restrictions.

“We as a company across the board believe very strongly in the value natural food has in people's lives,” Namnum said, “so everyone is very engaged and committed to providing it in any way we can, especially during such trying times as these.”

Golomb said Primanti Bros. has powered through the difficult situation brought about by the restrictions and has had a great response from their customers.

“Our customers have been great.

Rules are rules and we’re always working hard to enforce them to ensure the safety of our staff and the students who are here to have a good time,” Golomb said.

“So — in that way, nothing has changed.

We’re abiding by all of the regulations and our customers have been respectful.”

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3

‘CLASS OF THE FIRST OATH’ ADDRESSES HEALTH CARE DISPARITIES, SOCIAL JUSTICE ISSUES Rashi Ranjan Staff Writer

Abigail Rubio, a first-year medical student, said the School of Medicine was so receptive to the class of 2024’s new oath that it only had one, misplaced edit.

“Their extent of editing was fixing a spelling error, which, ironically, wasn’t an actual spelling error — it was intentional,” Rubio, a member of the 12-person oath-writing committee, said. “We spelled womxn with an ‘x’ instead of an ‘e,’ and they thought it was an accident.”

The current first-year class of Pitt’s School of Medicine, now dubbed the “Class of the First Oath,” took a nontraditional oath on Aug. 14 in addition to the modern Hippocratic oath during the Aug. 16 White Coat Ceremony. The new oath — created entirely by first-year medical students — addressed the COVID-19 pandemic, racial injustice and health care inequities. Medical school students usually only recite the modern Hippocratic oath, which relays the ethical code they will follow for the rest of their careers.

At first, Rubio said she didn't understand why Pitt was trying to reinvent the Hippocratic oath, but then she realized this oath didn’t include modern themes.

“But as we started getting into more of the process, I realized we were blessed with a platform where we can push progressive ideals that aren’t normally accepted in a medical setting,” Rubio said.

“Physicians have historically been more conservative, so as we began writing, we learned how prolific this could be.”

The oath has come after a summer of active protests for justice by Pitt’s medical community. Pitt students were involved in nationwide protests as a part of the organization #WhiteCoatsForBlackLives. Pitt’s School of Dental Medicine also organized and planned a protest on Juneteenth that was widely attended by health care workers and students.

Pitt’s School of Medicine agreed in

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June to address numerous demands made

by Black student leaders, including additional scholarships for Black students, an overhaul of the School’s Honor Council and an investigation into the selection process of the medicine honor society Alpha Omega Alpha. The University decided not to rename Scaife Hall, though — one of the students’ demands.

First-year medical students received an email over the summer saying they would write the new oath this year as part of their orientation week. Students are split into advisory houses every year,

oath to not only be a crystallization of what values they wanted as physicians, but also where they hoped medicine would go.”

In their FAST groups, students brainstormed themes they wanted the oath to include and elected a representative to relay that to the larger advisory house.

Nathalie Chen, a first-year medical student, was one of these representatives.

After discussing points in her FAST group, Chen volunteered to work on the oath-writing committee.

“We had a lot of conversations with

In addition to the modern Hippocratic oath, the current first-year class of Pitt’s School of Medicine took a nontraditional oath on Aug. 14 addressing the COVID-19 pandemic, racial injustice and health care inequities.

Kaycee Orwig Assistant Visual Editor and then into Faculty and Students Together groups, which are mentorship groups for first-years to become better acclimated to the Pitt environment.

FAST groups had an additional purpose this year — before discussions in the larger advisory houses, students brainstormed ideas for the oath. Arnab Ray, a second-year medical student, volunteered to facilitate one of the FAST groups.

“We were there in terms of facilitating meetings, making sure the discussion moved along,” Ray said. “We wanted the

our whole class to make sure all these themes represented what our class wanted,” Chen said. “We asked a lot of questions, like, ‘Was there anything we left out, or any wording you didn’t like?’”

Many of the ideas discussed aren’t included in the standard modern Hippocratic oath. After participating in social justice initiatives related to Black Lives Matter this past summer, Rubio said she wanted the oath to show that the medical community is becoming more cognizant of issues that disproportionately affect the BIPOC community.

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“We were all happy to say Breonna Taylor, Ahmaud Arbery and George Floyd and recognize the impact of these names, that they are important,” Rubio said.

Rubio added that she also wanted the oath to reflect the hardships health care workers have endured because of the coronavirus pandemic.

In terms of COVID-19, there’s been so much the health care community has endured, people who have given up their lives, that made the oath so much stronger than if we had written it any other year,” Rubio said. “It’s terrible this had to happen, but we’re fortunate this platform was able to be as big as it is.”

Anantha Shekhar, the senior vice chancellor for the health sciences and dean of the School of Medicine, said the new oath represents the class’s commitment to improving medicine.

“Their class oath, the first of its kind in our program’s history, speaks to the power and importance of clinical care and research in creating a more inclusive and just society,” Shekhar said. “I am excited to watch them put this promise into practice.”

Getting to the final product took longer than originally anticipated — the oath-writing committee spent 50 hours writing the oath during orientation week.

Even though it took many discussions to decide what themes the students wanted, Rubio said the majority of the work came down to the syntax that would be used in the final oath.

“I only have a year and a couple of months under my belt, but even in that time, your view of medicine changes,” Ray said. “To a certain degree, it matures as we’re exposed to some of medicine’s realities, but I don’t think it’s a stretch to say you get a little big jaded in terms of what your preconceptions are. Seeing the first-years refreshed my own mindset.”

Though the School of Medicine’s administration started this effort, Ray said See Oath on page 18

4

OAKLAND BARS FIND WAYS TO CONNECT WITH STUDENTS AMID STRICT COVID-19 RULES

Maura Scrabis

For The Pitt News

What once was a bustling bar filled with hoards of students and longtime regulars, Gene’s Place is now much quieter on the weekends. Eugene Ney, owner of the Louisa Street bar, said he quickly adapted to changing health and safety regulations but still worries about the long-term effects they will have.

“Right now I’m limited to takeout, and in all honesty it’s better now that school’s back, but it’s still only a fraction of what it used to be,” Ney said. “You’ll have some good nights, and you’ll have your bad nights, too, but at least there’s something coming in and it’s covering expenses.”

According to the Pennsylvania Health Department, bar service is currently prohibited, and alcohol may only be served in the same transaction as a meal. Takeout sales of alcohol are also permitted for off-site consumption.

Ney said while specific regulations are making it harder for his business to bring in more revenue, he is thankful he does not have to worry about rent payments.

“I’m actually in some ways very fortunate because I own the building that my bar is in,” Ney said. “But a bar that has to pay rent every month that doesn’t have that money coming in, they’re having some problems, and it’s going to hurt a lot of bars.”

Many bars do not see how they can profit under the ever-changing county and state orders.

Popular Oakland spots such as Garage Door Saloon and Hemingway’s Cafe are currently closed.

Mario’s Oakland Saloon joins Gene’s Place and Thirsty Scholar in offering takeout drinks, and

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Bootleggers currently offers outdoor seating options.

Ney and Joanne Chizmar, co-owner of the Thirsty Scholar Bar & Grille, are both hopeful that business will continue to get better now that students have returned to campus. In an effort to continue to attract customers, each have turned to social media. Gene’s Place now offers Trivia On Tap through Zoom every weekend and uses

of September goes on, but we have had a lot of students seem surprised that the bar is open for dine-in service,” Chizmar said. “You can dine in or take out all of our food or beverages, and our cocktails to go are 16-ounce mixed drinks or 32-ounce buckets.”

Ney took the time to modify his business to fit the updated service guidelines and said the health of his workers and customers remains a

Gene’s Place, a once bustling bar, is now much quieter on the weekends.

Kaycee Orwig Assistant Visual Editor its Twitter account to remind customers of the specials for the day.

Thirsty Scholar has taken to Instagram to share its weekly offerings, but Chizmar said the bar finds it difficult to plan anything special because of the constant change in regulations. “[Business] is slowly picking up as the month

priority.

“We have lots of hand sanitizer, we’re obviously required to wear masks in the building and we clean the place on a regular basis,” Ney said. “I only have a small space open up for the public, so when people do come in to get takeout, they’re not walking all over the entire bar.”

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This has helped customers such as Matt Gerstl, a first-year graduate student studying clinical exercise physiology, to feel completely safe during the ordering and pickup process.

“In my experience, everyone — both the workers and other customers — have been very compliant with corona precautions,” Gerstl said.

“I would go back to all of [the bars I ordered from] again.”

Senior nursing major Darien Boerger said she shares the bar owners’ feelings of frustrations and is upset that she cannot frequent businesses in Oakland like she used to in previous school years. She said she has taken advantage of many of the to-go specials from bars around Oakland in an effort to try and support local businesses as often as she can.

“Everything was very quick, and the wait times were accurate, so that made picking up super easy. All the drinks were so yummy, but some of the bars I’ve ordered from only have super large sizes, so I wish there was a smaller size offered that would cost less money,” Boerger said.

“I am worried bars that are receiving no business at all won’t see the other side. I hope they all make it.”

Ney said he encourages everyone to keep supporting local businesses to help keep the community thriving.

“I greatly appreciate all of our Pitt students, faculty and staff, and I appreciate their support, but I also encourage them to support the other restaurants and bars in Oakland, too,” Ney said.

“We need a vibrant bar community, especially once we get through all of this.”

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6

Opinions

THE PANDEMIC HAS THROWN OUR EATING HABITS FOR A LOOP

Remy Samuels Staff Columnist

The global shutdown has infiltrated almost every aspect of life we used to know, and our eating habits are certainly no exception. From barren shelves at the supermarket to a surge in demand for food delivery services, the COVID-19 pandemic has drastically affected the ways in which we consume and shop for food.

Of course, everyone has different relationships with food, and the pandemic has affected people’s eating habits in very different ways.

Whereas some have resorted to cooking more meals at home and perfecting their banana bread recipes, others have looked to apps like UberEats and DoorDash to have their meals delivered right to their doorstep. But for people who struggle to maintain a healthy relationship with food, particularly those with eating disorders, the lack of accessibility to certain foods, as well as spending long periods of time at home, can be detrimental to both their mental health and eating habits. For these reasons, it is important that we are gentle with ourselves and our bodies at this time and not put too much pressure on “taking advantage” of the extra time we may have in quarantine.

A recent edition of the International Journal of Eating Disorders conducted a study looking at 1,000 people in the U.S. and the Netherlands and how quarantine has impacted their eating disorders. Phillipa Hay, a mental health expert and professor at Western Sydney University in Australia, wrote about how the “peculiarities of COVID-19” can be particularly damaging for those with eating disorders. For instance, she said for people who suffer from anorexia nervosa, staying at home can make them feel even more isolated — both physically and emotionally. A lack of access to certain foods and brands they are comfortable with can have a negative impact on their mental state.

Hay also said not leaving the house can have implications for people with bulimia nervosa and binge eating disorder. If there is no way to distance oneself from food at home, and there are limited options at the supermarket, it can trigger destructive behaviors, such as hoarding

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food and increased binging. For people with eating disorders in general, even a slight disruption in their daily exercise or lifestyle routines can be harmful.

An article in Scientific American details the story of a woman named Rosey from Melbourne, Australia, who has lived with bulimia for more than a decade. She said when mandatory lockdowns began in Australia in March, her anxiety worsened because her daily routine was completely obstructed.

“I’m single, I live alone, my family lives in another state, and I’m not able to see friends,” she said. “To have everything I knew and had control over, including how I managed my ill-

into old destructive behaviors, she said insecurities related to her body image have resurfaced because she’s spending more time alone.

“The truth is, mandated social isolation and an unprecedented amount of time with my own thoughts have reawakened old patterns and behaviors I’d hoped were long gone: more intense scrutiny of my reflection on every trip past the hallway mirror, and workouts that have slowly crept up in length and intensity for the sheer reason that I have all the time and none of the excuses to cut them short,” Konstantinovsky said.

Because a lot of people are experiencing more time in their schedules, as well as just

The COVID-19 pandemic has drastically affected the ways in which we consume and shop for food. Photo via Wikimedia Commons ness, ripped away has been one of the hardest things.”

With many group therapy sessions cancelled and in-person counseling transitioning to telehealth, these changes can be very unsettling for certain patients and ultimately impact their recovery process. As a leading researcher on the study, Hay said it found increased lapses and relapses for people with eating disorders, as well as increased anxiety and concern about their mental and physical health due to COVID-19 restrictions.

Michelle Konstantinovsky, a woman who has been living with anorexia for over 20 years, wrote an article in Vogue about how quarantine has affected her disorder. Although she has not experienced a full-on relapse or fallen too deep

sheer boredom, this means more time for selfcriticism, and potentially unhealthy eating habits— whether that be depriving oneself of proper nutrition or eating excessively.

Righteous Caldwell, a sophomore legal studies major, said he has found himself eating less often than usual during quarantine.

“I really only eat once a day now,” Caldwell said. “I pretty much just lay in bed all day and when I feel like I’m hungry I’ll get up and eat something. But I usually don’t eat three meals a day. It’s usually one big meal and then maybe I’ll have a snack later.”

Caldwell also mentioned feeling bored and lacking motivation at this time, which has affected his eating habits. He said the recent emphasis on becoming healthy and fit on social

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media is definitely something he has noticed but that it has not impacted his eating or exercise habits too much.

“I saw a lot of people deciding to become vegan and were using the time to work out more,” Caldwell said. “I normally workout anyways, but a lot of the gyms were closed so I didn’t exercise as often. The motivation was there, but it was the access to these things which was the problem.”

But for many people, social media has had a major impact on their mental health at this time. In her article, Konstantinovsky talks about how she tries to stay off the Instagram explore page, which is filled with “fitness influencers and diet tips.”

It almost became a trend on social media this summer to achieve a “quarantine glow up” with at-home workouts like the pushup challenge (or “see 10 do 10” challenge) and celebrities and influencers sharing their workout routines and “what I eat in a day” on Instagram and TikTok. With everyone having more time to scroll through these apps, the pressure to attain a certain body image could really damage a person’s mental health and make them question their own eating habits.

I even found myself trying out the Chloe Ting two-week shred challenge because seemingly everyone else was doing it. It’s one thing to implement a daily exercise into one’s routine, but it becomes dangerous when the end goal is to achieve a certain body type. Everyone’s body works differently, and a certain exercise that might give one person washboard abs after two weeks may not give the same results to someone else.

Overall, the pandemic has thrown everyone off course in some way, and it takes time to reevaluate and figure out the best ways to maintain a healthy diet under the new circumstances. But it is important to acknowledge those with eating disorders and complicated relationships with food and to be wary of the content and messaging we are posting on social media. Let’s be kind to ourselves and others at this time.

Write to Remy at ras288@pitt.edu.

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TOP 10 GROCERY ITEMS FOR SEROTONIN PRODUCTION

Alex Dolinger Staff Columnist

As you know, I’m losing my mind. One thing that’s been keeping me grounded, however, is my weekly Instacart grocery orders from Target. Even in my darkest hour — which is definitely right now — I can always be cheered up by some Double-Stuf Oreos.

I’m sure all of our eating habits have changed during quarantine, but mine have gotten a little bizarre. I practice intuitive eating and my intuition is telling me to seek comfort in a very haphazard group of grocery items. I am listening. Here are my top 10 Target picks this fall: 1. Instant mashed potatoes This may be the greatest adult discovery that I have ever made. Yes, even better than Zoom backgrounds. Basically, it’s just a bag of powdered potato and whatever else that you stir into boiling water to get mashed potatoes. I’m typically skeptical of anything claiming to be “instant,” as I think that good

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things come to those who wait. But I have seen the light — although it is fluorescent and full of bugs, metaphorically speaking — and now I make sure to always have one of these bags of pure joy on hand. Do I eat an entire bag by myself in one sitting? Yes. Next question.

2. Seasonal Oreos The pandemic has made me start constantly yearning for childhood, and Oreos really take me right back to middle school.

When I would go to dances and insist on wearing high heels even though I was a child, I always looked forward to sitting at a cafeteria table with a pack of Oreos and a mini can of Sprite, all purchased for two dollars. Anyway, Oreos often come out with seasonal flavors because they know they are serving depressed vegans all year round.

I recently purchased the coconut caramel flavor, and they are excellent to snack on during Zoom lectures. I keep my camera on because I am not a coward.

3. Cheeseball tub Getting a ginormous tub of Utz cheese-

balls delivered to my front porch is the most unbridled joy I have experienced since the school year began. One tub contains 35 ounces of crisp little cheese balls. They don’t taste like anything found in nature, and that’s kind of hot, you know? Keeping with the theme of childhood nostalgia, my family used to buy one of these tubs every Halloween. Now that I’m an adult and life is meaningless, I can buy one of these no matter what day it is, and that’s praxis.

4. Oat milk I’m sure my super hip readers are gonna think I’m super late to the game — feel free to bully me at the email provided below — and they would be right. I have been a coconut milk enthusiast since my first year of high school for no good reason except for my nonsensical loyalty to various inanimate objects — such as my devotion to Hydroflasks and acetaminophen. However, I decided to give oat milk a try in an attempt to spice up my life, and I am oat-verwhelmed with how incredible it is. Not only is it sustainable, but it enhances my morning cup of

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tea like coconut milk never has. I have seen the oat-ther side, and I’m not going back.

5. Burt’s Bees lip balm “But Alex,” you say, “lip balm is not a snack.” I know this. Mind your business. Or should I say beeswax? No, I shouldn’t.

6. Nasty granola bars I don’t enjoy nasty granola bars, but I won’t stop buying them. Let me explain.

There are so many granola bars on the market, and they all advertise tasting like something super delicious. However, they are all just full of dates. I like dates, but when you tell me I’m getting a granola bar that tastes like peanut butter pie and the first ingredient is dates, it’s simply not going to taste like peanut butter pie. I recently purchased a pack of apple pie granola bars and they were full of dates and also egg whites. Unfortunately, my brain is the size of a walnut and it just rattles around inside my empty skull, so I keep purchasing these date vessels. I am

Find the full story online at

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8

GOING AGAINST THE GRAIN: DEBUNKING CELIAC DISEASE MISCONCEPTIONS

Loretta Donoghue

Senior Staff Columnist Dining as a college student is notoriously difficult. Many of us are financially independent for the first time, responsible for figuring out where, when and what to eat each day. With time constraints, stress and easy access to junk food, eating healthy is particularly hard for us college kids.

Fortunately, living in a city provides most students with a wide range of options. The Eatery at Market Central alone has more than half a dozen food stations, and within a few blocks of campus students can find everything from Halal Pitt to Atarashi sushi.

But the difficulties of dining become compounded for students with dietary restrictions. As someone who was diagnosed with celiac almost a decade ago, I’m familiar with these challenges.

There is one station celiacs can eat at in Market Central, and there are a select few restaurants in South O that are celiac-safe. Dining with celiac disease presents unique obstacles that many people fail to recognize or understand — here are three things I wish everyone knew about celiac disease.

Basic understanding of celiac Celiac is estimated to affect 1 in 133 people worldwide, but there is a widespread lack of knowledge about the disease, even within the food industry.

Many people have never heard of celiac disease, including restaurant staff.

I can’t count how many times I’ve gone to a restaurant and told the staff I have celiac, only for them to tell me they’ve never heard of celiac. This is a problem because when people don’t know what celiac is, or how careful we must be with our gluten-free diet, it is harder for us to eat safely. Also, just as importantly, the lack of knowledge on celiac means that people go undiagnosed, including the estimated 2.5 million undiagnosed Americans.

So here’s my quick little run down.

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Celiac disease, as stated by the Celiac Disease Foundation, “is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.” When we eat gluten, our body attacks itself and we are no longer able to absorb nutrients. There’s no cure, and adhering to a strict glutenfree diet is the only treatment.

We don’t mean to be difficult Along with a lack of understanding, many people fail to recognize the severity of celiac disease. We must adhere to

arthritis, from seizures to behavioral issues. Even eating a small particle of gluten can cause symptoms that last for months. Additionally, there are longterm health effects — people with celiac are more likely to develop heart disease, GI cancers, fertility issues, other autoimmune diseases and other problems if they eat gluten for long periods of time.

All of this is to say that celiac disease is very serious. Even one slip up can cause painful effects, so people with celiac are very careful about what they eat.

We may need to turn down your home-

Celiac is estimated to affect one in 133 people worldwide.

Kevin Manuel MLive.com/TNS an incredibly strict gluten free diet because any more than 20 parts of gluten per million parts of food sample can cause damage. To put this into context, a 1-ounce slice of gluten-free bread containing 20 parts per million of gluten would contain 0.57 milligrams of gluten.

This is why those of us with celiac must worry about cross-contact from shared toasters, cutting boards, and other areas where our food could be exposed to gluten particles. The damage has immediate effects, which could include some of the more than 200 known symptoms, which range from abdominal pain to

made meal, or ask that you be willing to go to a different restaurant that can accommodate us. We often have to ask extra questions when eating out, or we may not want to eat out at all. If we do get “glutened,” we may be irritated and fatigued, and may need to cancel plans.

We know that these are inconveniences to you, and we know it sucks. All we ask is that you recognize we don’t mean to be high-maintenance, we just want to stay healthy and safe.

The gluten-free fad I understand you’re probably tired of everyone and their mother trying a new

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gluten-free diet, especially if you work in the food industry. People have claimed that gluten-free diets help with weight loss, acne and general health — despite the fact that few of these claims are supported by science. It can be frustrating when people start a gluten-free diet as a fad because it creates backlash for celiacs. The rise of gluten-free diets by choice has led to the perception that all gluten-free diets are by choice. Failing to see celiac as a medical necessity, and instead seeing it as part of the fad, leads to people discounting the seriousness of our requests. Trust me, we are tired of the fad too, but it’s important to recognize that celiacs are very different from the people who go gluten-free for a month as part of an Instagram weight loss challenge.

If you are inclined to maintain a gluten-free diet without the medical need to do so, please consider how your actions affect those of us with celiac and other disorders that require a gluten-free diet.

Many people who follow the fad will tell restaurant staff that they have a gluten allergy or celiac, which is problematic because it confuses restaurant staff about what restrictions celiacs actually need. For example, if you say you have celiac, but then don’t ask the staff to use a different kitchen space to prepare your food, it could leave the staff with the impression that they do not need to do so for future celiac requests — which is incorrect. Of course, when an actual celiac goes they will ask for a separate kitchen space, but then we are just seen as a nuisance — the staff didn’t have to do that for the last “celiac,” so they assume they don’t need to for us. Claiming to have a disease when you do not have it for personal gain can negatively affect the community, and all we ask is that you be mindful of the consequences of your actions.

Loretta primarily writes about politics. Write to her at LMD120@pitt.edu.

9

Culture

NEW PITT DINING EXECUTIVE CHEF BREAKS CULINARY GLASS CEILING

Diana Velasquez Senior Staff Writer

A chef can be anybody, but if you asked someone on the street to name a famous chef, you’d probably get answers like Gordon Ramsay or Bobby Flay — a loud, bombacious man who’s making a scene in some hundred-thousand-dollar kitchen on TV. But women like Danielle Gallaway have made their own space in the food service industry. Gallaway is senior executive chef for Compass Group, Pitt’s new dining contractor, and is in charge of all the meals at all the dining halls on campus. She has also been in the food industry since she was 15.

According to Gallaway, her love of food stemmed out of a cooking class she had taken when she was young — about 7 or 8 years old. She said she struggled with dyslexia, and cooking was meant to serve as an outlet for it.

“It was recommended that they give me some easy children’s cookbooks because it had fractions and it was an activity,” Gallaway said. “So I was introduced to the kitchen as a sort of therapy at first.”

She said she fell in love with the art of cooking from there, attending culinary school at Johnson and Wales University in Charleston, South Carolina. According to Gallaway, she has worked all over the industry from peeling shrimp at a high-end seafood restaurant as a novice to working at Marriott hotels.

But only recently had she found Compass Group, and through them, Pitt.

Gallaway said one of her favorite things about working for Pitt is having access to the local farms and foods from the region, which she tries to bring into

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daily dining hall meals.

“The things I get really excited about, like food sustainability and fresh local foods from small farmers, are things the Pitt community is also excited about,” Gallaway said. “It was just a good fit and

though she loves her job, it’s easy for chefs to come into the industry and burn out — especially young women. She said aspiring female chefs need to love what they do and keep their options open for different possibilities in the industry.

Danielle Gallaway is senior executive chef for Compass Group, Pitt’s new dining contractor. Courtesy Of Compass Group I can not be more excited to be a part of this campus.”

Lauren Klinefelter, another powerhouse in the kitchen at Pitt, is the director of catering at the Petersen Events Center. She said her job — which combines her love of food with sports and other big events — isn’t easy, but she loves mentoring incoming employees.

“I have taught myself to be organized, and you have to be to keep your ducks in a row with this job, but I truly love what I do,” Klinefelter said. “My goal is to mentor and guide my team to do better and excel in their positions.”

Gallaway, like Klinefelter, said al-

“Like any work, you need a passion for what you do or you will quickly burn out,” she said. “I loved fine dining early in my career, but as my family needs changed, having a degree allowed me to pivot into different kinds of roles that shaped my career.”

These days, it’s still rare to find a woman at the head of a dining operation, whether it be a high-end restaurant or a simple food truck. But Gallaway said things are much better than they were 20 years ago when she was first starting out.

Klinefelter experienced this kind of hostile environment as well. She said

September 23, 2020

this “fear”-based system of learning that men of the industry pushed on her and others wasn’t conducive to anyone’s success.

“I grew up in this business by fear.

It was the old-school way. No meeting in the middle,” Klinefelter said. “I don’t work that way and I always knew that I wanted to lead by teaching and leading and not by scaring people.”

The industry has come a long way, and more and more women are emerging into leadership positions in food service and in the restaurant industry, Klinefelter said. But she added that women still have to be tenacious about their work.

Having a good mentor to guide you through it all helps, she said. But more than anything, women have to be ready to jump at opportunities others won’t and find a way to think outside the box while they’re in the kitchen.

“Find a good mentor and listen to them closely, become family,” Klinefelter said. “Don't be afraid to jump in and do something you have never done before.

All of your hard work will pay off.”

According to Gallaway, she especially faced problems early in her career with men in the industry who thought she was unqualified to do the job. But she said being innovative and solving problems better than they could helped her stand out as a chef.

“When the men in my work group would grumble and complain because a request was too hard or took too much work, I would run with it and make it amazing,” Gallaway said. “That’s how women in this industry had to be to survive.”

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STAFF PICKS: CELEBRITY CHEFS WE TRUST THE MOST The Pitt News Staff Celebrity chefs dazzle viewers from their prop kitchens with smart fashion and charming personalities. But with all the focus on entertainment value, the inexperienced home cook can’t help but question the soundness of their advice.

If you’re looking for a new recipe and don’t know whose to try, we’ve got you covered. Our staff puts their full trust in these celebrity chefs for their wisdom, their experience and most importantly, their non-judgemental attitudes.

Mary Berry // Charlie Taylor, Culture Editor In honor of the new season of “The Great British Baking Show” dropping this Friday, I want to recognize the original Queen of British Baking, Mary Berry. Although she no longer appears on the show, during her time as a judge, her charm and grace with the contestants provided a much-needed break from the usual cut-throat world of cooking competitions. She reminded audiences that baking should actually be about passion, patience and community — not anger, anxiety and sabotage.

For her gracious demeanor alone, I would trust Berry to guide me through each step of the pie-making process, as well as water my plants while I’m on vacation and act as godmother for my future children. But Berry is also a legend in the baking world, with over 60 years of experience and 70 cookbooks under her belt. I swear by her recipe for sticky toffee pudding, a British classic full of heavy cream and brown sugar that tastes like a warm embrace from a grandmother figure. Those looking for a lighter dessert — although nothing Berry makes is particularly healthy — should try her delicate Victoria sandwich cake recipe.

Ina Garten // Nadiya Greaser, Staff Writer When Ina Garten says “store-bought is fine,” it is the benediction of a barefoot, benevolent kitchen saint, giving

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me the permission to be imperfect — to cut a corner or two in my small apartment kitchen, or to buy my wildflowers from Trader Joe’s. There is no judgment from Ina, although my life could not be farther from her enviable one, no matter how hard I try to emulate it. She went from working in the White House during the Ford and Carter administrations, to living in the Hamptons with an idyllic garden and orchard and a lovely sweet

America, she learned from Ina Garten.

When I pull recipes from her cookbook, they often say ‘Ina’s’ in the top corner, an almost familial nod to the Barefoot Contessa. Her Gruyere Mac and Cheese is near perfect — if you leave off the bread crumbs — and her French apple tart is even closer. Her website and cookbooks have something for every skill level, and her steady guidance will never steer you wrong.

Ree Drummond is a celebrity chef best known for her show “The Pioneer Woman” on Food Network Courtesy Amazon/TNS husband.

Even though she has the perfect life, Garten isn’t pretentious. She is the Barefoot Contessa after all, and she ministers from her kitchen with barefoot humility and helpfulness. Her catchphrase, “store-bought is fine,” has become a meme, but the advice is sincere — although Garten would never use storebought parmesan.

In my house, we talk about Ina like a family member. I learned to bake from my grandmother, and when she came to

Tabitha Brown // Anna Ligorio, Staff Writer For many, veganism can seem like a daunting, cutthroat society exclusively populated by rich white women who drink overpriced green juice and judge you for eating cheese. While people who fit this stereotype may exist, celebrity chef and TikTok star Tabitha Brown could not be more different. With 4.4 million followers and 67.1 million total likes, there’s a good chance that Brown has graced your TikTok “For You Page”

September 23, 2020

countless times with her calm voice, colorful clothes, delicious and healthy recipes and overall good vibes.

Catapulting to stardom seemingly overnight, Brown and her family have become some of the most recognizable faces on the app. Through her short recipe videos, Brown educates her viewers about vegan recipes and cooking tips while simultaneously radiating positive energy. Brown promotes intuitive eating and making healthy, filling recipes.

Whenever she adds a generous dash of garlic powder or favorite ingredient to a meal, she utters her signature catchphrase, “Cuz that’s my business”— because what she puts in her food is HER business. Dubbed “the Mom of TikTok” by her fans, Brown’s virtual kitchen is always open to anyone who wants to explore the world of vegan cooking.

Ree Drummond // Megan Williams, Contributing Editor On her show “The Pioneer Woman” — after her successful blog of the same name — Ree Drummond cooks up recipes that have to feed both hungry kids and cowboys. She’s raising her family on a ranch in the small town of Pawhuska, Oklahoma, so the nearest grocery stores and restaurants are all at least a half-hour away. Ree makes food from a pantry — meaning everyday ingredients that she doesn’t have to drive an hour for, but spruced up enough to look and taste delicious.

Her cooking is often interspersed with shots of her husband, Ladd, herding cattle or cleaning up fields with the help of their four children. Episodes often end with the entire family, every ranch-hand and their seven dogs rushing the kitchen and sitting down to eat. Ree’s food feeds a small army, and a small army that’s been working hard since four in the morning at that. Every recipe I’ve made — or, more honestly, my mom has made — from Ree’s pantheon of recipes left me feeling fat and happy. Who wouldn’t trust a woman with seven dogs, anyway?

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13

PITTSBURGH FOOD INSTAGRAMMERS USE SOCIAL MEDIA TO MAKE MOUTHS WATER

Hayley Lesh Staff Writer

Scrolling through Instagram is a mindless pastime for many. But for food Instagrammers, the app provides an outlet to display their passion — and their appetite.

The past few years presented a new interest for Instagram users in the form of food accounts. Many users know food accounts across the globe for their delicious dishes, but local food Instagrammers want to showcase what Pittsburgh has to offer.

Madison Myslewicz began her Instagram @madisoneatss to pass the time during quarantine. Myslewicz said she feels overwhelmed by the positive response she has received since starting her page.

“I started posting pictures of my food and what I’m eating and day-to-day snacks. Then it kind of exploded into what it is now,” Myslewicz, an undecided sophomore, said. “I really had no intention of it blowing up like this, but I’m happy it did.”

Myslewicz plans to apply to the dietitian nutrition program through the School of Health and Rehabilitation. She became interested in nutrition nearly two years ago and likes to display some of her own healthy cooking on her page.

“I remember one that really got a lot of positive reaction on my page was I made this sweet potato mac and cheese,” Myslewicz said. “It was pasta but the sauce was a combination of sweet potatoes, greek yogurt, mozzarella cheese and it was just totally different and it looked really cool.”

While Myslewicz’s account is fairly new, Anna Vitale, 19, and Felicity Orndoff, 21, started @getstackedaf in 2017.

The account highlights various restaurants around Pittsburgh as well as restaurants in their hometown of Greensburg, located around 45 minutes east of the City.

Vitale said the idea to create a food Instagram came to her while waiting in line

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with Orndoff at Kennywood.

“We were standing in line at Kennywood for a ride, and I was like, ‘I’ve been seeing all of these food Instagrams all over my feed and different pictures of food,’” Vitale said. “‘It looks so fun.

People just go around and post different pictures of food.’”

Vitale and Orndoff have amassed over three thousand followers within their three years of posting to @getstackedaf.

Vitale said she enjoys seeing the account’s

off Pittsburgh dining, as well as his own cooking. Goodstein said he appreciates how his Instagram has encouraged him to try new foods within the local area.

“It gives you an excuse to get out of that rut of eating almost the same things all the time,” Goodstein said. “It makes me crave a list of places I want to try and dishes I want to try.”

Instagram is home to more than one billion active monthly users, as of January 2020. Despite such a large social me-

Pitt sophomore Madison Myslewicz began her food instagram, @madisoneatss, to pass the time during quarantine. Photo courtesy of Madison Myslewicz growth and trying out different Pittsburgh restaurants.

“I’m just super excited with where it’s been going. It’s crazy to see the amount of hidden gems there are in Pittsburgh,” Vitale said. “I think it just shows how interesting our City is with places for food and desserts.”

Another Instagrammer, Alex Goodstein, said running his account offers him opportunities to explore the Pittsburgh food scene. Goodstein, 33, started his Pittsburgh-based food Instagram @ alexeatstoomuch in August 2017 to show

dia community, Goodstein said there are ways for newcomers to get noticed.

“If people want to stand out, they have to work on capturing the quality of the food and the quality of the photos,” Goodstein said. “But also it’s having something that is slightly different from everybody else in order to make it stand out.”

But food accounts require more than a quick shot — many foodies spend time crafting and editing the perfect picture for their feed. Goodstein said he uses a variety of techniques in order to capture

September 23, 2020

the best photo of his meal.

“I will take the time to take the picture at different angles, different lighting,” Goodstein said. “If I have the option to move the plate to a different location where there might be better lighting I’ll do that.”

One of the biggest challenges food instagrammers face is finding new restaurants to try. Elise Levkulich, 33, runs @ burghnosh. She said that she prefers to look up what dining is available in her local area.

“I do follow along with a bunch of food Instagram accounts in the city but I also like to do my research,” Levkulich said. “I reserve the weekends for adventures so if there’s somewhere I’m going, I am going to look up what’s in the area.”

Levkulich has resided in Pittsburgh for most of her adult life. Although she said she tries other dining options within the city, she also has tried-and-true favorites like Gab & Eat in Carnegie, located around 15 minutes west of Oakland.

“They always serve breakfast and lunch until about noon. It’s a real down home feel. There’s always a line but it’s just really great, hardy breakfast,” Levkulich said.

Levkulich said anyone who wants to start a food instagram should post what is most interesting to them personally.

“Share what you like. I know there’s a lot of Instagrams –– which I love –– that focus on high-end or focus on one food type,” Levkulich said. “But really people will accept your authenticity a little bit more if you share what you like even if it’s not what everyone likes.”

And while running a food account can be a means of self expression, Myslewicz said she plans to continue running @madisoneatss because it integrates well with her day-to-day life.

“I didn’t expect for it to have this outcome, but it has grown into something that I thoroughly enjoy having aside from a personal instagram,” Myslewicz said. “I would say it’s like a side hobby but it’s a side hobby that’s a part of my lifestyle.”

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Sports

FROM THE GROCERY STORE TO THE BRIGHT LIGHTS: A LOOK INSIDE PITT’S EFFORTS IN SPORTS NUTRITION

Marshall Worth Staff Writer

When top-tier athletes take the field, they aim to cash in on years worth of preparation on and off the field. While talent, of course, plays a large role in the success of all players, commitment and preparation are what separate the good from the great.

Successes often come as a result of perpetual exercise and nutrition routines — take Tampa Bay Buccaneers 43-year-old quarterback Tom Brady or recent U.S. Open champion Bryson DeChambeau as examples — along with years of discipline and habit. The “sports science” behind many modern training methods is relatively new, but the results are impossible to deny. A look around the sports landscape — Los Angeles Lakers forward Lebron James comes to mind — reveals that athletes who commit to preserving their bodies and emphasize overall health rather than only sport-specific training are bound to maintain a higher level of play for longer than their counterparts.

Collegiate athletic programs are looking to do everything they can to ensure the overall health of their players as well, and Pitt Athletics, led by nutrition director Auburn Weisensale, is no different. Sports nutrition is her primary focus.

“If you’re going to be elite in your sport,” Weisensale said, “then you need to be elite in nutrition.”

Weisensale, who assumed her role with Pitt Athletics in 2016, heads a high-scale operation throughout numerous athletic programs. Her work spans from educating athletes on nutrition through grocery tours to performing nutritional cooking demonstrations to being on-hand during Pitt game days and practices.

Adaptability is one of the most important traits required of a college sports nutritionist.

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Nothing could have tapped into this more than the COVID-19 pandemic, and Pitt’s staff was ready for the challenge.

Similar to scenes in Pitt’s isolation housing, the sports nutrition team has spent the beginning of the fall semester planning and preparing

“We do a large variety of things,” Weisensale said. “As dieticians, we look to help guide [the athletes] with their eating habits, their routines and with how to balance that out with their classes.”

She emphasized that their entire process re-

Sweat testing the men’s soccer team with Gatorade Sports Science Institute. Photo Courtesy Of Pitt Athletics days’ worth of meals in advance and delivering them to the athletes in a non-contact manner. “[Our precautions include] doing pre-portioned meals, no self-serve buffet-style meals, limiting the time and number of people with access to the nutrition stations, making individual fuel bags for athletes to limit visits at the fueling stations, increased frequency of regular cleaning and sanitizing protocols, [and more],” Weisensale said.

Weisensale and her staff work closely with Pitt’s coaches to ensure the athletes fuel themselves correctly to maximize their performance — even coordinating with hotel staff to craft beneficial menus when the Panthers travel.

volves around maximizing athlete growth. While Pitt’s nutrition team aims to provide athletes with consistency and routine, nutritionists rely on their ability to adapt and form drastically different plans for different players.

“You never know what you’re going to get,” Pitt Sports Nutrition Fellow Emma Gorski said. “Not only are we helping these athletes navigate through their busy schedules, but we get to watch them reap the rewards of their hard work firsthand. It’s really exciting.”

Recommendations for different athletes can vary in all forms. A wrestler who needs to lose weight in a matter of days to qualify for their match, for example, requires a far different plan

September 23, 2020

than a swimmer who needs to eat eight times a day to account for their rigorous calorie burning.

Varying levels of weight and energy usage lead to enormously different custom plans for each athlete.

Even within the same sport, Sina D’Amico, a sports nutrition fellow, said plans can vary. She cited cross-country as an example, noting that a seemingly small difference such as being a sprinter versus being a long-distance competitor can lead to an entirely differently shaped nutrition plan.

Weisensale said dieticians shape the players’ routines based on time of year and proximity to their seasons.

“We focus on a lot of education and behavior change [during the] offseason so that by the time [the athletes] get to the season, they’ve already reached their goals and are where they need to be for competition,” Weisensale said.

Even if all is going well for an athlete, an injury can derail everything. A player sidelined by an injury can be a major curveball for their objectives in nutrition — and like everything in their off-the-field routine, such an occurrence requires extensive planning. The nutrition staff is doing just that, creating detailed adjustments in preparation for accidents.

“We are in the middle of developing an injury protocol,” Gorski said. “Once an athlete is injured, we’ll be notified immediately, and from there we can work with them closely to provide them with a nutrition plan to help them heal and avoid muscle loss.”

Having these kinds of support systems is what Pitt hopes will help build its programs in the modern era of sports training. Preparation is key, and measures taken by teams such as the Panthers’ sports nutrition staff ensure that athletes will have a plan no matter what comes their way.

15

NARDUZZI TALKS FUTURE OPPONENTS, STARS

Ben Bobeck

Senior Staff Writer For Pitt football head coach Pat Narduzzi, the main priority week in and week out is emerging 1-0 against each week’s opponent. But after pausing to appreciate his team’s 21-10 victory over Syracuse on Saturday at a Monday press conference, Narduzzi lamented the lopsided score that could have been.

“That game could have very well been 30-zip or 42-zip,” the sixth-year head coach said. “You just leave some plays out there, which, like I said, it's great to win a football game and still have a lot of things to clean up. That's why they call us coach. It's why we like to coach the game.”

With the Panthers having a noon kickoff last weekend, Narduzzi also said he had a chance to catch Pitt’s next opponent, Louisville, in its late game against Miami. While he said the national broadcast wasn’t as easy to break down as the “all-22” view he would get the next day as game film, there were still things to take away from the Cardinals’ 47-34 loss.

“You notice their speed,” Narduzzi said. “When I'm watching them, they're fast, their o-line is aggressive. They're very aggressive. We're going to have to work on cut blocks on the backside, some of their wide zone. They love the wide zone play.”

Addressing the Louisville offense, made up of playmakers such as QB Malik Cunningham, WR Tutu Atwell and RB Javian Hawkins, Narduzzi spoke of the unit’s — and those individuals’ — overall explosiveness while stressing the need for his defense to wrap up their weapons.

Speaking of Atwell, a preseason AllACC selection after leading the conference in receiving yards and touchdowns in 2019, Narduzzi highlighted the highlevel matchups that the small yet speedy wideout would present against his veteran DBs Paris Ford and Damar Hamlin.

“Tutu is a great player, explosive …

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maybe one of the fastest receivers we've ever faced,” Narduzzi said. “He's excellent … We're going to have to have great eye control out of our DBs to stop Tutu.”

As for his own team’s offensive weapons, Narduzzi addressed the constant question over the Panther’s own stable of running backs, after sophomore back Vincent Davis was given the week-two start.

“Vince did a nice job,” Narduzzi said.

“Nobody is taking [that job] over and [saying], I'm the guy. I think it's kind of a work in progress still.”

The smaller yet shifty Davis being the main back for the Pitt’s offense opens

and a shortened training camp, Narduzzi highlighted the performances and expectations of a few of the younger Panthers, beginning with redshirt freshman defensive tackle Calijah Kancey.

“Calijah had a heck of a game. Explosive. We want to see him do that every day in practice as well,” Narduzzi said.

“He has gotten better every week … He's learning how to practice. He's learning from the older guys. It's just a matter of fitting into that culture as far as the way we practice every single day.”

Narduzzi also pointed to first-years Israel “Izzy” Abanikanda, Bangally Kamara and Dayon Hayes as younger play-

thers will debut their new “Steel City” alternate uniforms Saturday.

“I love the uniforms. I've kind of known about the uniforms for a couple weeks … It's Pittsburgh through and through,” Narduzzi said. “It's the Steel City. We got to go out and play with some pride with those things on.”

As to whether there was any truth to the cliche of “look good, play good,” Narduzzi was optimistic.

“We want our kids to look good,” Narduzzi said. “They look good in our normal uniforms. The kids love a different look to go out there. I think they'll be excited.”

Pitt football head coach Pat Narduzzi discussed new uniforms, opponents and future stars in his weekly Monday press conference.

Kaycee Orwig Assistant Visual Editor opportunities for contrast with Pitt’s other backs, namely redshirt freshman Daniel Carter (listed at 5 feet, 10 inches and 220 pounds), as a change of pace.

“Carter is that physical one,” Narduzzi said “If you stood them right next to each other, one would be as thick as [the] podium, the other one would be thick as this mic right here.”

In a season where depth may be even more important than normal, with the implications of COVID-19 protocols

ers who the coaching staff are looking at to step up amid the pressure of facing a ranked opponent — the first time Pitt will do so as a ranked team at Heinz Field since losing to No. 5 Cincinnati in dramatic fashion back in 2009.

“Hayes … got reps last week,” Narduzzi said. “With Rashad Weaver and Patrick Jones out there, it's hard to put some young guys out there.”

Narduzzi also spoke highly of how his team will look, literally, as the Pan-

September 23, 2020

16

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Oath, pg. 4 their participation was largely hands-off.

Ray said consciously keeping out any external input was important to both the administration and students helping facilitate the oath-writing.

“Saying ‘look aside from the Hippocratic oath, look internally, do some retrospection’ — which is difficult — was key to helping the students find the future they see for themselves,” Ray said.

“In the end, they reached a place where they were able to comfortably discuss values that were important to them in medicine, long term.”

But Chen said the oath is ultimately just a group of words. Though a strong starting point, she said she looks forward to seeing other initiatives from Pitt to advance diversity and inclusion at the school.

“I was excited to see we had specific training during orientation to learn about different neighborhoods in Pittsburgh and what challenges they face,” Chen said. “I did not know how living in certain areas would affect their access to health care and food, for example.”

Ray said he believes the student-written oath is just one step to improving the medical school experience overall, for both faculty and students. He also said the success from this year’s oath means the School of Medicine will likely continue the process next year, though the University has not officially committed to this.

“The faculty are seeing the values of the new class. Aside from the science we learn, we also learn how to apply this knowledge in the clinic, how we’re going to speak with patients,” Ray said. “If we can see the values, we can incorporate and express them in the students’ coursework.”

Chen said writing the oath was a great way to begin the year, as studying medicine can often become too focused on just science.

“When you’re in anatomy and there’s nothing but anatomy in your life, it’s easy to lose focus on what brought you in,” Chen said. “The oath helps us keep these issues in our mind.”

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