The Pitt News Dining Guide

Hunger Games: Pitt sports dietitians keep athletes primed for optimal performance Steve Rotstein Sports Editor

Rachel Baker sits in a corner of the cafeteria at the UPMC Rooney Sports Complex, Pitt’s football practice facility on the South Side, for an hour-anda-half each afternoon during football season.

It’s not her break –– though she does use the time to eat lunch. Rather, she’s watching over the Pitt football players as they come and go, providing assistance with anything they need when deciding what to eat based on the day’s activities.

For Baker, making sure the players are fueled, hydrated and recovered is a non-stop occupation.

Baker originally joined Pitt’s staff as the sports dietitian for the Olympic sports programs –– all varsity sports other than football and basketball –– in August 2015, mostly providing 20 hours per week of consulting on sports nutrition information.

She accepted a position last April as the full-time dietitian for the school’s football and basketball teams.

“Working with football is very different,” Baker said. “There’s a lot more work that goes on here than anything over at Olympic sports just because of the amount of time they spend here and the amount of food they need to consume.”

The football team may require more attention, but all of Pitt’s Olympic sports teams have varying dietary regimens depending on the type of sport, size of the athlete and amount of energy exerted.

“Their seasons are different, the type of training that they do [is different],” Baker said. “Are they more skill- or precisiontype sports? Are they weight class sports?”

The weight class sport Baker referred to is wrestling, where athletes compete with weight limits ranging from 125 to 285 pounds and must be on-weight on the day of a match. In between matches, it’s crucial

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I want to be.”

Despite facing opponents who weigh as much as 285 pounds, Solomon said 240 is his ideal weight so he can be fast and still have a sizable gas tank.

“I’ll be able to wrestle seven minutes, eight minutes, however long the match goes,” if he weighs 240 pounds, Solomon said. “I want to be able to go even further than that. I want to be the most fit heavyweight in the country.”

Although almost all of Baker’s time now is devoted to working with the football and basketball teams, she’s found a way to stay in touch with Pitt’s newly hired Olympic sports dietitian, Auburn Weisensale.

Working with the Olympic sports teams, Weisensale — who started in mid September — mostly gives team talks about subjects such as pre- and post-workout foods, the appropriate time to have certain foods and how to fuel and recover to get ready for the next day. If an athlete needs additional help, all he or she needs to do is reach out to Weisensale to schedule a one-on-one Numbers courtesy of Rachel Baker, graphic by Jordan Mondell | The Pitt News meeting.

“One thing with sports nutrition — for wrestlers to keep their bodies fueled a worthwhile sacrifice. every day is different,” Weisensale said.

“In the end it’s worth it,” Forys said. “It’s without gaining so much weight that they “That’s what makes it really great, you don’t only short-term suffering for long-term can’t drop it quickly. get stuck in the same thing every day.”

Pitt junior 133-pounder Dom Forys success.”

Baker is quick to point out she can’t As a standard calculation for wrestlers, needs to stay between 140 and 145 pounds force anyone to eat or not to eat anything between match days, dehydrating and re- Baker multiplies their weight by 20 to de–– she can only recommend it. termine how many calories they should hydrating his body as necessary.

“It’s hard unless you’re putting food toEating leaner meats and drinking at consume in a given day. For Forys, that gether and putting the food in their mouth least a gallon of water per day, Forys said, means taking in between 2,500 and 3,000 to really make sure anyone’s following exare critical to helping him maintain his calories per day while making sure he actly what you tell them to do,” Baker said. burns off more than he consumes. weight without sacrificing his energy.

Heavyweight Ryan Solomon, on the “And that’s just nutrition in general. You “It just comes down to drinking more water to get more water out of your system other hand, sometimes consumes upwards can teach them, but a lot of it comes down and keep your metabolism running faster,” of 5,000 calories per day. Lucky for him, he to that person’s ability to follow through Forys said. “Just burning more calories doesn’t have as much trouble keeping his with the plan.”

To stay on top of athletes’ day-to-day weight under the 285-pound limit. than you take in.” diets, Baker tries to walk around to the “I walk around about 250 or 255 Forys, who finished last season with a tables in the cafeteria and talk to the 28-5 record and came one win away from [pounds],” Solomon said. “I want to lose See Diet on page 5 achieving All-American status, believes it’s about 10 to 15 more pounds to get where

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Students gain fame with foodie Instas

Left: Abby Marodi’s Instagram documents Pittsburgh restaurants. Right and Middle: Jessie Iacullo’s foodie Instagram has over 20,000 followers.

Right photo courtesy of Abby Marodi; Left, middle courtesy of Jessie Iacullo

Emily Baranik For The Pitt News

Jessie Iacullo stood in Starbuck’s line one morning in March 2015 and scrolled through the pictures of burgers, donuts and coffee that dominated her phone’s camera roll.

The senior communication and nonfiction writing major thought she could do more with the photos than let them clog up her memory, so she logged onto Instagram, made a new account and posted her first photo — a dish of eggs benedict from The Porch.

Stemming from that single picture, Iacullo joined a social media empire: the world of “foodie” Instagram, where culinary connoisseurs, amateur critics and those solely interested in the beauty and preparation of dishes all come together.

As NPR food writer and author Eve Turrow, put it in an Atlantic interview, the millennial generation is obsessed with food, and more specifically, with drooling over the most aesthetically pleasing dishes on the screen.

It’s within this evolving relationship of food and technology that Iacullo and several Pitt students have been able to carve out a niche.

Iacullo’s account, @hungrygrl_bigcity,

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which now has more than 20,000 followers, documents Italian dishes — pastas dripping with melted cheese or oversized slices of pizza — classic American burgers and chocolatey desserts, frequently reposted from her followers.

Her dining destinations vary from Florence, Italy, to Wildwood, New Jersey, with a frequent honorable mention to her current h o m e t o w n : P i t t s burgh.

H e r Instagram account has even boosted her career path.

Iacullo created her account as she was about to start an internship for Food Network in Manhattan. Armed with the recent success of her personal AOL Instant Messenger-inspired account name — “grl” instead of “girl” — Iacullo created a second Instagram page for the magazine from her own iPhone.

The account is no longer active, since no one took over the page after Iacullo left her internship, but Iacullo credits the magazine’s foodie Instagram as a beneficial learning experience.

“Being around the magazines all the time, I saw via pictures what looked good and what wasn’t appealing to me,” Iacullo said.

Iacullo took her internship knowle d g e with her w h i l e studying abroad in Italy last spring, where she focused her posts on Italian food. She gained about 6,000 followers during the semester and said it was the peak of her Instagram.

“Everything looks beautiful there, you don’t even have to try,” Iacullo said.

Similarly, Elaine Khodzhayan, a junior majoring in finance and human resources, also found Instagram fame

“You eat with your eyes first”

-Elaine Khodzhayan

September 30, 2016

from her own kitchen. Rather than featuring international and restaurant-produced food inspiration, her account, @ andachocolatedrizzle, features only her homemade baked goods.

“Ever since I was really young, I loved to help my grandma and my mom in the kitchen,” Khodzhayan said.

She started her food Instagram in August 2015, and in the past year has amassed 24.6K followers and posted 272 photos.

Khodzhayan said she runs her Instagram on the motto, “You eat with your eyes first,” so she plans for the photo from the moment she starts baking.

Khodzhayan usually posts daily updates of her baked treats, which range from lemon blueberry rolls to creme brûlée bars.

Most of her posts — including chocolate-drizzled Nutella crepes and her decadent eight-layer chocolate truffle cake — showcase her sweet tooth. “[Followers will come] as long as you stay true to the reason you started,” Khodzhayan said. “I really, really do try to show my personality through my posts.”

The success of a food-stagram is See Instagram on page 7

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CONFLICT KITCHEN SERVES UP NEW MENU, REVISITS OLD DISPUTE A smattering of Haudenosaunee dishes at a nearby table in Schenley Plaza, John Hamilton STAFF PHOTOGRAPHER

Lexi Kennell and Caroline Bourque The Pitt News Staff

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After offering cuisine based on contemporary conflicts between countries around the world and the United States, Conflict Kitchen turned this spring to a domestic feud: Native Americans and their cultural erasure within modern society.

The current featured region — which will run through the spring with seasonal changes — is in upstate New York: the Haudenosaunee Confederacy, otherwise known as the Iroquois Confederacy, a league of six indigenous nations.

Although the United States hasn’t been in a physical conflict with the Haudenosaunee Confederacy since the American Revolution, the confederacy is still awaiting Congress to reinstate its revoked tribal status. Conflict Kitchen’s

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aim is to offer Haudenosaunee perspectives on economic and environmental conflict and indigenous sovereignty.

Conflict Kitchen changes its cultural region every couple of months. For the new region, the Schenley Plaza takeaway venue also switched up the posters in the windows to a blue-and-yellow diamond design on a burgundy background.

Outside the pickup window, there’s a short video playing a recap of Indigenous Peoples’ Day 2015, when Haudenosaunee people visited Conflict Kitchen. They taught the restaurant how to cook a native white corn soup — and the special offerings Conflict Kitchen featured that day inspired its current menu. Behind the counter, there’s also educational handouts — one explains how hair is an expression of cultural identity in Haudenosaunee culture, and another describes See Conflict on page 5

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Conflict, pg. 4 Indigenous Peoples’ Day’s aim to challenge racism and Columbus Day. After mulling over the one-page menu of cranberry and juniper braised venison — called Neogë’ Wade’sgöndak — and drop dumplings boiled with fruit — O’Hösda’ Onyögwi’sä — we sought out what sounded the most unfamiliar to us. Lexi opted for two small dishes: the succotash and the corn bread, while Caroline decided on the quail and the seasonal wild fruit drink.

Lexi’s succotash, Ogösäse, features sweet corn, beans and squash stewed with tomatoes and peppers. At first glance, the vibrant red of the soupy tomato base contrasted well with the yellow of the sweet corn and the green of the peppers and beans. The succotash’s base was savory with a hint of sweet, reminiscent of a minestrone-style soup. The green beans were crunchy, juxtaposing well with the melty softness of the squash, stewed tomatoes and peppers. Overall, the dish was mildly seasoned, but not a disappointment.

Gagaihdëhdö, the official Haudenosaunee name for corn bread, was crafted from roasted Iroquois white corn flour and was crumbly and surprisingly sweet. Though anticipated, the graininess was a welcome texture that prompted nostalgia for a home-cooked meal. In appearance, the common-looking square of bread plopped onto a paper takeout dish was nothing special, but the taste and texture certainly were.

Diet, pg. 2 players as they’re making their food choices. She gives advice on what their plate should look like based on the intensity of the day’s training and leaves handouts close to the line for players to refer to if she’s not around.

But her job doesn’t end there.

“Recovery starts the second you leave the field,” Baker said.

After every practice, Baker sets up a table of snacks for players as they walk off the field on their way to the locker room.

The spread varies from day to day, but it usually includes a mix of fruit and protein –– something like bananas or watermelon with a smoothie, peanut butter and jelly sandwich, greek yogurt or chocolate milk.

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As Caroline unfolded the top flap of her brown cardboard takeout box, the rich aroma of an elegantly portioned, Iroquois-inspired meal rushed out. The brown container was warm, neatly packed with three simple dishes combined, listed on the menu as Johngwe’yoni.

Inside, a grilled quail sat atop a bed of mixed greens and boiled red potatoes, all lightly seasoned and simple in terms of presentation.

The quail was served whole, a somewhat unsettling visual resembling a miniature rotisserie chicken. It was prepared grilled, supplying it with a smoky flavor that offset the tangy vinaigrette coating of the mixed green salad. Boiled potatoes provided the perfect buffer between the tastes of the other two dishes: smooth, buttery and salty in just the right amounts.

The seasonal wild fruit drink, which tasted naturally sugary, was a welcome change from the artificially flavored beverages served at popular eateries elsewhere. The deep purple mixture paired nicely with the rest of the meal.

Though simplistic in nature, the meal had a complex range of flavors that otherwise would have been smothered by additional seasoning or sauces.

Although the dishes of the Haudenosaunee cuisine aren’t too far off from traditional American fare, the fine-tuned flavors and simplicity of the preparation are definitely worth trying.

If you’re seeking out a meal reminiscent of your mother’s cooking, but also crave an adventure, trying food from a different North American culture will be a pleasant surprise.

At halftime she provides apples, bananas, oranges, pretzels and peanut butter and jelly sandwiches to refuel the players. After last week’s game against North Carolina, rather than the usual post-game spread, she served barbecue sandwiches and mac and cheese.

“It’s tough to do that and be on the field and try to provide them counseling in here,” Baker said.

For Pitt’s star defensive end Ejuan Price, Baker’s job is pretty simple.

“Miss Rachel makes sure I’m not fat for the most part,” Price said. “I’m a really picky eater, so I’m a hard case for her probably. But she keeps me on the right track and makes sure I’m not eating pizza every night. I love her addition to the team and I love her.”

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Love at first bite: Panthers DISH FAVORITE DATE SPOTS provides a variety of alcoholic beverages to chill out if you’re feeling nervous. If not, there’s still Union Grill’s comforting interior, which is lit by a combination of string lights and warm fixtures, providing an organic and inviting atmosphere. After a hearty dinner, you and your date can partake in a s’mores plate together, which in the urban sprawl of Oakland is the closest you’ll get to a classy camping date.

- Nick Holzer, for The Pitt News

For this year’s Dining Guide, we wanted to figure out a question as old as the University itself — how do you impress a date? Instead of giving you our opinion — this Culture Editor once invited a woman to his first-year dorm to watch “Jane Eyre,” so he’s disqualifying himself — we wanted to hear from you.

So we asked for your opinions on Twitter, took some responses and asked our writers to test it out after that.

First date Most of the responses we received were exactly what you’d expect: Chains on Forbes or the tried-and-true trip to Southside Works. “What about Chipotle?” one Tweeter suggested, or “Take them to the Cheesecake Factory.”

Luckily, Twitter eventually came up with two separate ideas we thought would make a good combo: sharing a bag full of O fries and a free movie screening on Flagstaff Hill.

There’s one catch: A couple of weeks ago, Patrick Bohse, a sophomore bioengineering major, tried to take a date there, but they had to take a rain check. Literally.

“It rained so we didn’t end up going, but I think it’d make for a romantic evening,” Bohse said.

He might’ve missed his O-pportunity, but Flagstaff Hill holds a special meaning for Bohse. Shortly into his relationship, Bohse went to Flagstaff with his now-boyfriend and his boyfriend’s friends. It was a crucial bonding moment for Bohse and the group. Returning for a movie night would have been the perfect way to reminisce.

If Mother Nature intervenes, or if the walk to Schenley is too far, you can still grab the fries and enjoy them in the lobby of the Litchfield Towers, located right around the corner from the O. Calories don’t count on dates, right?

- Deanna Druskat, for The Pitt News The “Defining the Relationship” date While Union Grill on Craig Street has an impressive variety of meals — complete with hefty portions — it’s the restaurant’s atmosphere and design that make it one of Oakland’s best places to ask the big question: ‘Are we a thing?’

That’s what Jessica Pelland did. The recent Pitt grad endorsed Union Grill as a quality date spot.

“It’s romantic and a nice place to put down your phone and focus on each other and have a good conversation,” she said over Twitter.

If you’re of drinking age, Union Grill’s draft selection

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The group date Once your friends finally let go of their high school relationships and find a respectable collegiate lover, you can graduate to the group date. No longer will you meet up for greasy burgers and fries on a park bench — you can leave that nonsense to the single folks and the pigeons. Your first group date is at Pallantia, a Spanish tapas restaurant on Ivy Street in Shadyside.

The restaurant’s interior reflects a comfortable atmosphere with curved walls and cozy nooks beneath arched ceilings, allowing a couple of couples to settle in for an evening of tapas, wine and conversation. Urban and rural Spanish landscapes hang on each wall under the dim lighting, while chattering lovers pile small, empty dishes on top of one another.

Jeremiah Cessna, an electrical engineer and seasoned patron at Pallantia — he’s been there 10 times to be exact — said that in comparison to the other tapas restaurants in the city, Pallantia is the best because it is “good, fun and exciting.” Cessna often brings a group of friends to sip sangria and sample his favorite dishes: patatas bravas — smoked potatoes with saffron oil and manchego cheese — and albondigas de cordero, or succulent lamb with salsa verde and crushed almonds.

According to Cessna, the ideal seating arrangement for a group date would take place at the Chef ’s Table in the back room, where you can receive special attention from the head chef, Gonzalo Cembrero, and have that extra privacy to revel in the great fortune of your love lives.

- Ariel Pastore-Sebring, for The Pitt News

Top: The exterior of the Original Hot Dog Shop. famous for its tasty fries. Elaina Zachos VISUAL EDITOR Middle, Bottom: The entryway to Market Central A look inside Union Grill’s cozy atmosphere. John Hamilton STAFF PHOTOGRAPHER

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The proposal Now that you’ve run the gauntlet of Pittsburgh eateries, it’s looking like you found “the one.” Why not pop the big question where it all began — Market Central.

See First Date on page 7

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First Date, pg. 6 Hey, what better way to exit the dating marketplace than the Market itself? Remember those tender moments from your first year, when you pounded chicken patties and discovered the culinary masterpiece that is a Marketassembled coca-cola float? Or when she told you how to make a super-burger by smushing two of the cheeseburgers together to resemble a Double Stuf Oreo? Relax, unwind and relish in the memories.

“You can stay as long as you like,” said the Pitt-famous, longtime Market cashier Ophelia Ferguson. And you will need the time, she added, because “It’s an all-you-can eat buffet: It includes everything ... the drink, desserts, everything.” For just one measly swipe, you can give your soon to be life partner everything, too. He or she will be sure to appreciate your frugality as well as your dapper choices in cuisine. Just make sure that ring doesn’t smell like onions.

- Kevin Lynch, for The Pitt News

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Instagram, pg. 3 based on the number of followers an account can amass. Some of the most popular foodies on the app, referred to by Bon Appetit as “influencers,” can make money and get sponsorships based on their uncanny ability to “make people want what [they’re] having.”

None of the foodies at Pitt have quite reached that level, or, like Iacullo, just aren’t interested in letting their pleasure become purely business.

“I just go where I like to eat, or where I want to eat,” she said, adding that she’s built an online reputation off the “mutual love” between she and her followers. “I think interacting with my followers is a really important thing ... [Other accounts] will follow people just to get followers and then unfollow them. I definitely don’t do that.”

It’s possible that these foodies are part of what the New York Times’ called “Pittsburgh’s Youth-driven food boom.”

If so, senior communication science and disorders major Abby Marodi most ex-

plicitly fits that bill.

Marodi started her account — @pittsburgh_foodie, with 11,000 followers and 516 posts — while bored in physics in the summer of 2015. She noticed that there wasn’t an Instagram dedicated solely to Pittsburgh’s culinary scene.

Though Marodi keeps in mind the flavor of a meal before she posts a photo, she said aesthetics are key to her food choices. Her posts are colorful and angled to best show off the dish. Displaying donuts in zig-zagged lines and sushi arranged in geometrical patterns, her account has an organized flare.

“Sometimes I pick restaurants based on how good their lighting is for pictures,” Marodi said.

For Marodi, interacting with followers means spreading the word about great food and restaurants to the rest of the city. She enjoys exploring new places and wants to tell others about them, too.

“I feel really good when people say they take my advice for different restaurants,” Marodi said. “I think Pittsburgh is such a growing foodie city.”

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3D printing ‘cooks’ food, for a high price Andrew O’Brien Staff Writer

Instead of popping a cake in the oven, people may soon be able to pour cake batter in a 3D printer and watch the machine create the cake for them.

Three dimensional printing, also known as additive manufacturing, has come a long way since the early 1980s, when a tiny plastic cup became the first-ever 3D printed object.

Since then, the scope of 3D printing has expanded so much that the once futuristic 3D food printer is available to the public. At Pitt, though, students and faculty question the effectiveness — and costliness — of printing, rather than cooking, food.

A standard 3D printer lays down thousands of layers of plastic, metal powder or other such materials to match a design the user inputs.

At Pitt, there are three cutting-edge metal printers in the additive manufacturing lab and several less expensive plastic printers spread out around the rest of campus, including in the new Center for Creativity and Benedum Hall, which students and faculty can use for various projects or research.

Because Pitt already made these investments into traditional 3D printers that can’t print with edible ingredients, the University doesn’t currently print food and has no plans to in the near future.

Minking Chyu, who works in Pitt’s additive manufacturing lab, is optimistic about the future of 3D printing, though he said the technology is still emerging.

Chyu, a professor in the Swanson School

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A mini 3D printer, currently out of use, sits in the University’s Center for Creativity. Julia Zhu STAFF ILLUSTRATOR of Engineering, said the mass production of 3D printed food is currently not viable from an economic standpoint, citing the $331,000 price tag of a lab-grown burger prototype developed at Maastricht University in the Netherlands in 2013.

“There’s a long way to go. Currently, 3D printers — especially for industrial application — are dealing with low volume, high cost components,” Chyu said.

Printing food is a complicated process

compared to other kinds of 3D printing because multiple ingredients with different consistencies and melting points have to work together. As a result, food printers haven’t been around for as long as their plastic-based counterparts — the first consumer-grade food printer debuted in 2014, while the first plastic printer was sold in 1988. The aviation industry has used 3D printing to create and install airplane parts and French instructors are teaching sex education using

September 30, 2016

printed models of sex organs.

3D printed food can be designed to look like standard-made food, such as burgers, or manipulated into a desired shape or design, such as an intricate, flower-shaped pancake.

Regular food ingredients are mashed into a gel or paste and deposited into the 3D printer, which can reconstruct the food in any programmed shape.

For instance, to make bread, the user would put dough into the 3D printer, which would “print” the dough into the shape of a loaf of bread. For simpler ingredients, like chocolate or crystallized sugar, the printer can create intricate designs in nearly any pattern the user chooses.

Jessica Tillia, Pitt nutrition instructor, said in an email that she doesn’t know if the concept has potential to become anything more than an interesting gimmick.

“3D food printing does not seem very promising, in my personal opinion,” Tillia said. “I think the bottom line is, if someone would go through the trouble to get the food ... why would they not just assemble it themselves?”

As is the case with any sort of cooking, proper storage and safety measures are necessary to avoid health risks.

Other universities have invested in 3D food printing programs and research. In 2015, the Culinary Institute of America announced that it was partnering with a 3D printing corporation to begin a beta program for “a culinary 3D printer.”

Find the full story online at

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Dining Guide

Prices based on Yelp.com

See Pittnews.com for full listings

breakfast

Peter’s Pub 116 Oakland Ave. Sunday - Saturday, 11 a.m. - 2 a.m.

412-681-7465 Pamela’s Diner $ 3703 Forbes Ave. If you’re in the mood for quintesDaily, 7:30 a.m. to 4 p.m. sential pub grub, look no further than 412-683-4066 Peter’s. The casual atmosphere is en$ hanced by the mostly college crowd Among Pittsburgh’s more famous who flock to Peter’s, not only for a brew restaurants, Pamela’s has hosted visto quench their thirsts but also for a its from the Obamas and Vice Presimeal to fill their stomachs. dent Joe Biden. Home of crepe-style pancakes and famously fluffy omelets, Murray Avenue Grill Pamela’s is a necessary destination for 1720 Murray Ave. anyone seeking a delicious breakfast in Monday - Saturday, 11:30 a.m. to 2 Pittsburgh. a.m.; Sunday, 11:30 a.m. to 2 a.m.

412-521-1272

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if you have parents in town. $$ Looking for a perfect lazy Sunday?

Crêpes Parisiennes Grab brunch at Murray Avenue Grill, 207 S. Craig St. then stop by at the nearby Manor The412-683-1912 ater for an afternoon matinee.

Tuesday - Friday, 9 a.m. - 5 p.m.; Saturday - Sunday, 10 a.m. - 4 p.m.

The Porch at Schenley $ 221 Schenley Drive, Pittsburgh, PA This cozy cafe on S. Craig Street 15213 serves both sweet and savory crepes, Monday-Friday 11 a.m. - 11 p.m. including a berry french toast crepe Saturday 10 a.m. - 11 p.m. and a smoked Icelandic salmon crepe.

Sunday 10 a.m. - 9 p.m.

(412) 687-6724 Editor’s Pick: Ritter’s Diner on $$ You can’t go wrong with The Porch’s Baum Blvd., it’s the “real” diner expepizza lineup — especially the Bianca rience you’ve been looking for mini Pizza, made with fig jam and black jukeboxes and all. Also good at 1 a.m.

See Dining Guide on page 14 truffle oil. Go for the weekend brunch

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Dining Guide, pg. 9

veggie

(412) 687-8787 $$ Build your own salad — or opt for fries and a milkshake — at one of the most visited eateries on Forbes.

Eat Unique 305 S. Craig St. Daily, 11 a.m. to 8 p.m.

412-683-9993 $ Red Oak Café A staple cafe that emphasizes 3610 Forbes Ave. fresh and tasty food, with a variety Monday - Friday, 7 a.m. to 5 p.m.; of flavors. Eat Unique’s fare includes Saturday, 10 a.m. to 4 p.m soups and sandwiches and salads.

412-621-2221 Note: many of these restaurants also offer an array of carnivorous options.

ian choices and foods that are made to align with a guest’s health preferences and dietary restrictions. Enjoy smoothies, beer, wine and the best of Lebanese hospitality in a relaxed and casual setting.

Pizza

Antoon’s Pizza 247 Atwood St. Monday - Wednesday, 11 a.m. to 2 a.m.; Thursday - Saturday, 11 a.m. to 3 Greek Gourmet a.m.

2130 Murray Ave. 412-687-5446 Monday - Saturday, 11 a.m. to 7 $ p.m.; Sunday, 11 a.m. to 4 p.m.

A South Oakland staple, Antoon’s 412-422-2998 has cheap yet delicious pizza. The locale $ is a solid, reliable option for anyone, not With a diverse selection of hum- just college students. mus flavors, including jalapeno and sweet potato as well as deals such Sorrento’s Pizza Roma as a gyro and a can of soda for $5, 233 Atwood St. Greek Gourmet is the place to go Monday - Wednesday, 11 a.m. to for the Pitt student craving some 10:30 p.m.; Thursday - Friday, 11 a.m. to falafel while on the move.

2:30 a.m.; Saturday, 4 p.m. to 2:30 a.m.

$ Aladdin’s Eatery Red Oak not only tastes good — 5878 Forbes Ave. it makes you feel good. The organMonday - Thursday, 11 a.m. to ic menu soothes the soul without 10 p.m.; Friday - Saturday, 11 a.m. packing on the pounds. to 11 p.m.; Sunday, 11 a.m. to 9:30 412-621-9129 Editor’s Pick: Red Oak Cafe. Try p.m.

Hello Bistro $ the sriracha chicken wrap with a 412-421-5100 3605 Forbes Ave. For over 40 years, Sorrento’s has been seitan substitute, you’ll thank me. $ Sunday - Saturday, 10 a.m. - 10 the cornerstone of every college Aladdin’s Eatery offers vegetarp.m.

See Dining Guide on page 16

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SPONSORED CONTENT

FINANCIAL FRIDAY:

FAFSA: What has Changed, and How to Keep Yours Updated Mark Mulkeen The previous Financial Friday covered the topic of minimizing the amount of money you borrow. An overarching theme from that edition was working with the amount of aid you are given. But just how is that amount decided? If you’ve a student here since orientation week or longer, you’ve probably already filled out the most important form in making that decision — the Free Application for Federal Student Aid (FAFSA). The FAFSA makes the biggest impact on the amount of financial aid you receive from Pitt. You may not know everything about what the FAFSA helps decide, how often you must update it, and the changes that have been implemented for this year’s FAFSA process. As always, Financial Friday is here to inform and help.

The U.S. Department of Education made two been changes to the FAFSA process, making it easier on students and their families. First, the FAFSA will become available on Oct. 1 of this year. In past years, the FAFSA wouldn’t have become available until January. Despite the FAFSA being available earlier, Pitt’s recommended deadline has remained constant at March 1, giving students ample time to send theirs in. Secondly, students must use their family’s income and tax information from two years prior to fill out the FAFSA. This means to determine financial need for the 2017-18 school year, students use information from 2015. This change is meant to make filling out FAFSA easier, since those taxes have already been

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completed. If this change had not been implemented, students would’ve had to use information from 2016, prior to the end of the tax year. These changes allow students to finish their FASFA earlier in the year without having to make revisions later. In short, these changes are fairly simple, and are meant to make the lives of students easier.

The FAFSA contains information about a family’s income and tax burden, and is reviewed by universities to calculate a student’s expected family contribution, which is an estimate of how much a student or a student’s family would contribute to his or her college education, thereby determining their level of need. This all goes into a common formula: cost of attendance, minus EFC, equals the financial need amount. Various factors are considered in determining EFC, such as taxed and untaxed income, assets, benefits, family size and number of dependents attending college simultaneously.

FASFA is arguably the most widely used and important tool in deciding financial need. While Pitt does not require a FAFSA in order to review a student for scholarships, many schools won’t even consider you for scholarships — regardless of whether they are need or merit based — unless they receive a FASFA, and this all-important form is not reviewed exclusively by college financial aid officers. The Federal Department of Education uses it to determine what to award for its common financial aid programs, such as Pell Grants, Federal Supplemental Educational

JON ELSWICK AP

Opportunity Grant, Direct Subsidized Loan, Perkins Loan and Work Study. Additionally, the FAFSA is used to review eligibility for the Pennsylvania State Grant, for which the deadline is May 1.

For current students, the most important thing to remember is that you must fill out an updated FAFSA every year in order to continue receiving financial aid. In order to keep most financial aid, students have to be vigilant in keeping track of deadlines, and making sure they provide correct information.

“Financial aid is fluid. Keeping up with the changes is sometimes difficult,” said Janet McLaughlin, associate director of financial aid at Pitt.

September 30, 2016

If students do have trouble navigating issues associated with FAFSA, Pitt’s financial office is there to help. Its website — oafa.pitt.edu — provides links to the federal agencies associated with the process.

It also provides checklists and timelines, to help students get organized. The office also offers access to financial aid counselors, who are available in person, by phone and by email — so don’t be afraid to utilize the resources you have. Ensuring you make deadlines and provide correct information on your FAFSA is vitally important to lowering the cost of your education, so you should use every resource you can to get it correct.

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Dining Guide, pg. 14 student’s diet. With its fantastic prices and delicious pies, who could resist?

Pizza Pronto 4611 Centre Ave. Monday, 11 a.m. to 11:45 p.m.; Tuesday - Thursday, 10:30 a.m. to 11:45 p.m.; Friday - Saturday, 10:30 a.m. to 12:45 a.m.

412-621-7700 $ Offering a variety of pizzas, Pizza Pronto boasts a rare and delicious dining experience.

Editor’s Pick: Sorrento’s for life. You never quite kick your first-year habits.

Asian Lulu’s Noodles 400 S. Craig St. Daily, 11 a.m. to 9 p.m 412-687-7777 $ Lulu’s serves a wide range of traditional and modern Asian-inspired dishes.

Oishii Bento 119 Oakland Ave. Monday - Friday, 10:30 a.m. to 9 p.m.; Saturday, 11 a.m. to 9 p.m.

412-687-3335 $ Oishii Bento offers healthy, authentic See Dining Guide on page 17

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Dining Guide, pg. 17 Korean and Japanese cuisine, specializing in bento boxes and Sushi.

Chick’n Bubbly 117 Oakland Ave. Monday - Sunday, 11:00 a.m. to 9:30 p.m.

412-863-7741 $$ Korean fried chicken comes in wings or drumsticks with two sauces: sweet and spicy and soy garlic. With a variety of bubble tea options, you can combine flavors and create your own custom tea.

Hokkaido 4612 Browns Hill Road Monday - Thursday, 11 a.m. to 10 p.m.; Friday - Saturday, 11 a.m. to 10:30 p.m.; Sunday, 11 a.m. to 10 a.m.

412-421-1422 $$ Hokkaido Restaurant is named after the Japanese island of the same name where founder Hiroshi Kubato lived for 15 years. The restaurant offers Japanese and Chinese dishes at a self-service buffet and focuses on making healthy dishes.

SAKE Asian Cuisine and Sushi Bar 2773 Sidney St, Pittsburgh, PA 15203 Monday - Thursday, 11 a.m. - 10 p.m.

Saturday, 12 p.m. - 11 p.m.

Sunday, 12 p.m. - 10 p.m. $$ (412) 481-8888 See Dining Guide on page 18

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Dining Guide, pg. 17 Start with a sake bomb and end with a sampling of sushi offerings. Try the BJ Roll, or one of the restaurant’s several combo platters.

St.

bd’s Mongolian Grill SouthSide Works Cinema, 428 S 27th

Sunday-Thursday, 11:00 a.m. - 10:00 p.m.

lunch/dinner

$$ (412) 681-6600 Take your coworkers out to lunch at this North Oakland Indian eatery All India — its popular buffet will have some315 N Craig St, Pittsburgh, PA thing for everyone, from the lamb 15213 kabab to the vegetable pakora.

Monday - Thursday, 11:30 a.m. Editor’s pick: Sushi Fuku on Oakland 2:30 p.m., 5 p.m. - 10 p.m.

Hofbrauhaus Ave. It’s the Subway of sushi with a yumFriday, 11:30 - 2:30; 5-10:30 p.m.

2705 S. Water St., Pittsburgh, PA yum sauce I’d put on anything.

Saturday - Sunday, 12 p.m. - 3 15203 p.m., 5 p.m. - 10:30 p.m.

Sunday 12 p.m. to 11 p.m.

Monday - Wednesday, 11 a.m. to 11 p.m.

Thursday, 11 a.m. to 12 a.m.

Friday - Saturday, 11 a.m. to 2 a.m.

412-224-2328 $$ Modeled after the original German brewery, Hofbrauhaus brews seasonal beer on-site and offers a wide array of authentic Bavarian dishes.

(412) 390-1100 $$ Choose your own ingredients, pass it off to the chef and watch your Mongolian masterpiece grill to perfection over drinks.

Prince of India 3614 Fifth Ave. Monday - Friday, 11:30 a.m. to 2:30 p.m. and 4:30 p.m. to 9:30 p.m.; Saturday - Sunday, noon to 3 p.m. and 4:30 p.m. to 9:30 p.m.

412-687-0888 $$ This on-campus, cozy Indian restaurant provides a plethora of cultural favorites and an all-you-caneat buffet.

See Dining Guide on page 19

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Dining Guide, pg. 18 Primanti Brothers 3803 Forbes Ave. Monday - Wednesday, 10 a.m. midnight; Thursday - Saturday, 10 a.m. - 3 a.m.; Sunday, 10 a.m. to midnight 412-621-4444 $$ This place is well known in Pittsburgh for its mile-high sandwiches piled with coleslaw and french fries.

If you are not in the mood for the “The Pitts-burger,” other menu items include their almost-famous chicken wings, soups and salads.

(412) 688-0188 This spot promises an authentic izakaya — a Japanese gastropub — for newcomers and regulars alike, with ramen that’s sure to beat what you’ll find on grocery store shelves.

Editor’s Pick: If you’re looking for somewhere nice — but not too fancy — to take your family, try Ceviche downtown. Seafood, drinks, ambience — your mom will be impressed.

Tootie’s Famous Italian Beef Restaurant 93 S. 16th St. Monday - Thursday, 11 a.m. to midnight; Friday - Saturday, 11 a.m. to 3 a.m.; Sunday, 11 a.m. to midnight 412-586-5959 $ Tootie’s claims to serve the “best sandwich Pittsburgh has to offer,” so stop by and see if they live up to the hype. You won’t be disappointed.

Tan Izakaya 815 S Aiken Ave, Pittsburgh, PA 15232 Sunday - Saturday, 11:30 a.m. 2:30 p.m.; 4:30 p.m. - 10 p.m. $$

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The Pitt News SuDoku 9/30/16 courtesy of dailysudoku.com

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I N D E X

Rentals & Sublet

Employment

• NORTH OAKLAND • SOUTH OAKLAND • SHADYSIDE • SQUIRREL HILL • SOUTHSIDE • NORTHSIDE • BLOOMFIELD • ROOMMATES • OTHER

• CHILDCARE • FOOD SERVICES • UNIVERSITY • INTERNSHIPS • RESEARCH • VOLUNTEERING • OTHER

1,2,3,4,6 BR. Available August 2017.

Bigelow Boulvd, Truro Place, Craig, and Neville Street.

Call 412-287-5712.

2 BR, 2BA apartment, Bigelow Blvd. $900 + utilities.

Available Now. 412-287-5712.

1-2-3-4-5 Bedroom Houses & Apartments. 376 Meyran, 343 McKee, & Atwood, St. James, Bates St. $1,095-$2,000. Call 412-969-2790.

1-2-3-4-5-6-7-8 bedroom apartments and houses available in May and August 2017. Nice, clean, free laundry, includes exterior maintenance, new appliances, spacious, located on Meyran, Bates, Oakland, Semple, Wellsford, Dawson, Juliet. 412-414-9629.

1,2,3,4,5,6 bedroom houses for rent. August 2017. Bouquet St., Meyran, Atwood, Semple, Chesterfield, Neville.

412-287-5712.

2-3-4 bedroom houses. Available now or January 1st.

At corner of Parkview and the Boulevard. Free laundry. Central air. Really nice.

412-414-9629.

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Classifieds

For Sale

Services

Announcements

• AUTO • BIKES • BOOKS • MERCHANDISE • FURNITURE • REAL ESTATE • PETS

• EDUCATIONAL • TRAVEL • HEALTH • PARKING • INSURANCE

• ADOPTION • EVENTS • LOST AND FOUND • STUDENT GROUPS • WANTED • OTHER

2,3,5 BR houses.

Available now.

Bouquet, Atwood, & Dawson. Please call 412-287-5712.

3 bedroom apartment for rent on Atwood, and Dawson Street.

Call for more info 412-849-8694. Available now.

3 BR, 2 BA, Dawson Street. Newly renovated, dishwasher, washer/dryer, large backyard. Available now. $1000 + electric. Contact (412) 915-0856.

4 BR Home - Semple Street. Equipped Kitchen, Full Basement. Available immediately. Also renting for May and August 2017.

(412) 343-4289.

One bedroom apartment available Oct 1.

400 South Aiken Avenue. Newly remodled, hardwood floors, new kitchen, great lighting and large windows. $800/mo + electric. Heat/gas included. On site laundry. Half a block from Centre Ave. Call 412-292-7156.

3,4,5 BR. Sarah Street and Wrights Way. Close to Pitt and Duquesne University. Call 412-287-5712.

Studio efficiency, available immediately. $625/mo. All utilities included. On site laundry. Near West Penn Hospital and bus line. Call 412-292-7156.

Highland Park 2 bedroom. Utilities included. Clean, quiet, spacious neighborhood setting. 12 minute bus ride to Oakland. Near park, shops and restaurants. Available immediately. No pets. $970/mo. Call 412-298-9377.

The Psychiatric Molecular Imaging Program is seeking men 18-25 years of age for brain imaging research studies. Participants must be in good physical and mental health, planning to stay in the Greater Pittsburgh area for the next 12 months, and willing to provide blood samples to confirm eligibility. The study involves questionnaires, interviews, and brain scanning.

The research study will take place at UPMC Presbyterian University Hospital.

Subjects will be compensated up to $800 upon completion. For details, call 412-586-9888.

The University of Pittsburgh Department of Radiology is seeking men and women 18-45 years of age who currently have a problem with cocaine for brain imaging research studies. Participants must be medicationfree (birth control acceptable) and willing to not use cocaine for several weeks. The study involves questionnaires, interviews and brain scanning at UPMC Presbyterian University Hospital.

The study will be conducted over a four month period. Subjects will be compensated up to $1747 upon completion. For details, call 412-586-9633 or email PMIPstudy@gmail.com Cashier, part-time/full-time. Must be professional, customer oriented and available days/and or nights and weekends. Ask for Gina 412-521-3530.

Christian Home Health Care is hiring home health aids in the immediate area. Supplement your income around your busy class schedule.

Nursing students are encouraged to apply.

Call 412-323-0203, X 6132 or X 6141.

R A T E S

Insertions

1X

2X

3X

1-15 Words

$6.30

$11.90

$17.30

$22.00

16-30 Words

$7.50

$14.20

$20.00

$25.00

(Each Additional Word: $0.10)

Deadline: Two business days prior by 3pm

Direct Service Professional for Residential Program for adults with intellectual disabilities in South Hills. Flexible hours, PT, FT, benefits. No experience neededwe train. 18+ and PA driver's license needed. EOE. Email questions/resume to loril@southwindsinc.org HELP WANTED: Courthouse Clerk.

Downtown law firm seeks courthouse/office clerk. Set own schedule! Good experience for underclassmen if interested in law school. Applicant needs to be organized, reponsible, detail-oriented; ablility to follow directions.

15-20 hours/wk. Fax resume to 412-281-6302, e-mail to assist@gislaw.com or send to Gismondi & Associates, Suite 700, The Grant Building, 310 Grant St, Pittsburgh, PA 15219 Help Wanted: Office/ P/T Clerical person needed from MondayFriday, $250.00 weekly. Computer skills are a must.

Need to be detail-oriented, possess good customer service skills, some cash & items, handling skills. Must be able to run errands. Apply Email: charlesdavids465@gmail.com.

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4X

5X

6X

Additional

$27.00

$30.20

$5.00

$29.10

$32.30

$5.40

Email: advertising@pittnews.com

HELP WANTED Painting, yardwork, miscellaneous. Student preferred. Shadyside, Fox Chapel. $12/hour.

412-963-9889. georgebsg@ cs.com.

Host/hostess wanted for Church Brew Works. Must be friendly and people person. Apply in person at 3525 Liberty Ave.

Looking for retail experience? Now hiring part-time salesperson.Come work at one of Pittsburgh’s premier shoe stores. Must be professional, fun, outgoing. Ask for Justin or stop in.

412-521-3530.

MARKETING/NETWORKING: Gaming company seeking up to 10 motivated students to sign 3,000 players up for early testing on the world's FIRST EVER INTERACTIVE SPORTS APP. Marketing materials provided.

Earn up to $25/hr. plus bonus opportunities. This is a great and an easy opportunity for leaders of fraternities, groups, and teams.

Email requests to rchristoff010@gamail.com.

MARKETING/NETWORKING: Gaming company seeking up to 10 motivated students to sign 3,000 players up for early testing on the world’s FIRST EVER INTERACTIVE SPORTS APP. Marketing materials provided.

Earn up to $25/hr. plus bonus opportunities. This is a great and an easy opportunity for leaders of fraternities, groups, and teams.

Email requests to rchristoff010@gmail.com.

Restaurant pre-opening job fair. The Café Carnegie @ Carnegie Museums of Pittsburgh Oakland Campus. OPENING SOON and NOW HIRING. P/T positions. Host/Hostess, Server, Barista, Busser and Cook.

Flexible Schedules.

Apply in person at job fair Thurs 10/6Friday 10/7; 10am6pm at Carnegie Music Hall, 4400 Forbes Ave. (Carriage Drive entrance). If unable to attend, email re-

sume carnegierecruiting@ciemail.com.

CULINAIRE is an Equal Opportunity and E-Verify Employer.

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Phone: 412.648.7978

Pittsburgh’s Grand Hall at the Priory located on the North Shore offers a breathtaking space for weddings and corporate events. Our venue has been honored with winner of Best Banquet Facility with Pittsburgh Magazine & winner of Best Weddings with The Knot.

We are currently seeking part time banquet servers to work evening and weekend events. Qualified candidates should have experience in the food and beverage industry, present a polished appearance, and have a great personality.

Compensation for this position will start at $10 per hour plus gratuity based on experience.

Interested candidates should submit their resumes to Courtney Burns at courtney @thepriory.com.

Please no phone calls.

South Fayette Township School District is seeking substitute teachers. Positions available for all grade levels and areas of content.

Complete job descriptions are available at southfayette.org.

Please send your complete application packet to South Fayette Township School District, 3680 Old Oakdale Rd., McDonald, Pa. 15057.

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Margaret’s Fine Imports is looking for a highly-motivated individual, able to provide great customer service.

5872 Forbes Ave., Ph: 412-422-1606 www.TeaPittsburgh.com Apply at http://www.pittsburghcuppa.com/jobapplication1.html Sharper Walls Studio is seeking individuals to tutor middle and high school students in academic subject’s math, science, english, writing, history and foreign languages, as well as, computer programming, graphic design, web design, photography, drawing, architecture, fashion design, music composition, music fundamentals, song writing and sound recording, filmmaking. We offer flexible hours.

For more information please email Brian at sharperwallsinc@aol.com

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Uncle Sam’s Submarines, Pittsburgh’s best little sandwich joint is looking for fun-loving and hard-working people to work at our Oakland location. Applications for full or part-time positions are now being accepted at 210 Oakland Ave, Pittsburgh PA 15213.

Undergrads needed to test tutoring system: 18 or older, native English speaker, adequate academic background as determined by a brief questionnaire. 2-5 hrs; $10/hr., possible $20 bonus. Contact rimac@pitt.edu

ADOPT: Happily married well educated couple unable to have baby desires to adopt newborn.

Call Marisol & Steve 800-272-0519. Expenses paid.

The Pitt news crossword 9/30/16

Sales Clerk For Tea Store in Squirrel Hill

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