UB expands health care options for students Survey finds students struggle to maintain healthy diet
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Food Lab takes steps toward a healthier Buffalo University research leading the way in eliminating hunger in communities nationwide The Food Lab is a student- and faculty-run university facility that focuses on increasing food accessibility in struggling communities. By examining urban planning techniques, the staff members are working toward improving the health and sustainability of the Buffalo region and beyond.
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It’s easy to miss the Hayes A. Annex building on South Campus. The small aluminum-sided warehouse, nestled in between Diefendorf Hall and the Health Sciences Library, resembles more of a temporary construction site than a research lab with a nationally award-winning staff. Yet according to the staff of the Food Systems Planning and Healthy Communities Lab, or the “Food Lab,” the research being conducted in the facility is anything but quaint. It is aiming to reinvent the way urban centers function across the country. The Food Lab “conducts research, builds capacity of planners through education and training, and engages in communitybased efforts to build sustainable
SEE FOOD LAB, PAGE 2
Local Japanese restaurant offers entertaining, offbeat dining experience Creating a miniature onion volcano like the one pictured is just one of the many talents a hibachi chef possess. Originally called “shichirin,” hibachistyle cooking was introduced to the United States by Japanese chefs as an innovative way to cook using a charcoal-burning brazier with a grill.
food systems and healthy communities,” according to its website. Researchers at the Food Lab believe there is an opportunity to lead the professional community into the next generation of urban structuring. They think using smart planning as a way to address one of the most critical issues facing urban and rural communities – an inaccessible food market for the poor and underprivileged – could be effective. Maryam Khojasteh, a master’s of urban planning student and employee of the lab, said planning with public health and accessible food systems in mind is essential when it comes to proper city development. This, however, is a lacking quality in many modern planning techniques.
Saké! Saké! Saké!
Volume 63 No. 44
Courtesy of Kyoto Restaurant
Kelsang Rmetchuk, The Spectrum
“Saké, Saké, Saké!” a hibachi chef yells, pouring a stream of the Japanese alcohol into a customer’s mouth using a condiment bottle. This is the beginning of a typical lunchtime meal at Kyoto Japanese Restaurant, which is a fiveminute drive from North Campus. The out-in-public chefs use the hibachi grill for two reasons: to prepare their patrons’ meals over flames, and as a stage to perform. With over 50 customers in the hibachi area, employees scurry around. They place orders and roll around carts that are filled with condiments, rice, mixed vegetables, lo mien noodles and meats. “Are you ready?” a hibachi chef asks a man at his table. The man, engaged in the performance, nods.
“All right, here we go,” the chef proclaims, and with his stainless steel spatula, he chops up broccoli and catapulted the bits into the man’s mouth. Other customers approach the grill to witness the exciting style of cooking. It is not only a meal. It is an experience. Located on Maple Road, Kyoto brings in patrons for the food and to observe the chefs, who use their lightning-fast hands to sculpt a miniature volcano of onions with meticulous and elegant technique. “My favorite thing would be the different style that each [chef] has,” said Evelyn Chang, a senior interdisciplinary social sciences major. “A bunch of hibachi chefs do the same things, but when one of them does something new and different, I’ll remember that.” SEE Saké!, PAGE 2
Monday, February 3, 2014
Continued from page 1: Food lab
Creating recycling habits UB participates in RecycleMania in an effort to reduce waste AMANDA LOW News Editor
From now until March 29, UB students could find themselves rewarded for simple acts of recycling. UB is once again participating in RecycleMania – a national competition held each spring that compares the amount of waste reduction between universities. Though there are a plethora of ways students can participate, the main concern for UB is not to win, but to further the school’s green initiative. “We never enter the competition with the goal we are in this to win it,” said Erin Moscati, sustainability education manager. “Our goal is always we are in it to keep recycling on people’s minds and promote what people can do every day on campus to reduce their waste footprint.” UB has been participating in the program since 2009. Last year, UB managed to accumulate a total of 318,605 pounds of recycled material, according to Moscati. As a way to help UB keep track of progress, every Friday, the past week’s results will be displayed on UB Green’s Facebook and RecycleMania’s page. In order to promote the eight-week period, UB Green has several ways to get students involved. “Caught Green-Handed” catches UB students in the Student Union, every Wednesday between 12-2 p.m., who are recycling. If someone is “caught,” they receive a small prize, which could be movie tickets, reusable mugs or sunglasses, among other prizes. “The reaction is always positive,” Moscati said. “It’s, ‘Oh, I get this? For doing what I normally do? Great!’ And it gives an opportunity that we do appreciate them participating in the program.” Kathleen Da Silva, a sophomore
Photo illustration by Chad Cooper, The Spectrum
RecycleMania is a national competition that UB participates in each spring. To promote the program, students have a chance to receive small prizes when they perform acts of recycling.
environmental studies major, volunteered with the Office of Sustainability and worked on the Recycling Rangers program for RecycleMania. The program is in conjunction with UB Athletics and takes places during certain home basketball games until RecycleMania ends. It places the volunteer “rangers” near exits or large groups of bins, and when people are coming up to discard their waste, the volunteers issue a simple reminder to recycle or answer any questions. The idea is to act as mediators and to change the way the community recycles, Da Silva said. Da Silva has been involved with Recycling Rangers for two years. “The more people we get involved, the better our stats will be,” Da Silva said. “That’s the main goal, just to help increase everyone’s awareness and realize that this affects all of us – it’s not just our office. It’s a universal thing through the campus and our community.” Students may even find their picture taken and put up on the Facebook page. RecycleMania volunteers look for students every Tuesday and ask about recycling. If the feedback is positive, the students re-
ceive a sticker with the motto, “I Recycle, Do You?” and their picture is taken for the website. “Mug Shots” use the same concept, but volunteers take pictures of students using reusable mugs. Students can actively try to become more aware of their green impact by contacting their resident adviser, academic adviser or community adviser, according to Da Silva. Da Silva recommends starting small then building on it. For her, she started with bottles and cans because it was the easiest and slowly moved on to paper, plastic and anything else recyclable. UB owns all-in-one recycling bins that allow students to toss any recyclable material in without worrying about sorting it. “It can’t work if just our custodians do it,” Moscati said. “Each one of us has to engage in the practice in order to have a successful program.” Students have the opportunity to be a part of the program by volunteering through the UB RecycleMania page. email: email@example.com
“There is so much research that has been done about the discrimination or special distribution of food that shows that there are so many issues with food access that cannot be tackled really easily because they are so complicated in a way that class, gender or race is tied together,” Khojasteh said. “It needs an interdisciplinary effort by every different field and major to be able to actually address this issue properly.” Bringing together undergraduate students, graduate students and Ph.D. candidates, the Food Lab is a congregation of educators and professionals that each contribute unique skill sets and experiences. Project Coordinator Jeanne Leccese is among them. As the head of the “Growing Food Connections” program, Leccese stresses the importance of creating sustainable food communities. Her hope is that these food systems will not only address the hunger issues that threaten lower-income communities, but also benefit the surrounding agriculture industry and local economies. “The food system that we have now is industrialized,” Leccese said. “It’s aggregated across the country, across the world, and we have lost our connection to food and it’s one of our basic needs as humans. “We don’t know where our food comes from anymore. It’s bringing our food back to the local level. There is a lot of power that can come from accessing healthy food and there’s ways to do it that are supporting and inclusive of everyone in our communities.” The Food Lab focuses on localism, policy-making and healthy neighborhoods. It contributed to the school’s first Ph.D. program in urban and regional planning, the only one in the SUNY system and the nation’s first graduate program with a specialty in food system planning. Jenny Whittaker, a master’s of urban planning student, hopes this will be a step forward in decreasing worldwide hunger – something she says is doable. “We are partially interested in production of food but even more interested in how people
access food because we produce a lot of food so why do we still have people hungry,” Whittaker said. “A lot of the planning profession that comes into it is how people access it and how it gets distributed and the pathways to food, starting where it starts and actually reaching the right people at the right place, at the right price.” Dr. Samina Raja, the principle investigator of the Food Lab, won the Dale Prize for Excellence in Urban and Regional Planning, a national award. Raja said she is confident in her team. Her students and the faculty have been an inspiration for her. “I wish I could take credit for having a brilliant moment when I thought of a lab – nothing like that happened. It was an incremental process,” Raja said in email. “I am proudest of the learning, both among our students and the broader community, and on-the-ground policy change that is fueled by the lab’s research.” It has partnered with the federal agency Housing and Urban Development (HUD), a local urban revitalization group, One Region Forward, and the nationally recognized Safe Routes to School. Whittaker said the City of Buffalo is ranked third poorest nationally. The metropolitan’s segregated communities, combined with the poverty, is something that will take time to overcome, according to Khojasteh. “We have our work cut out for us. There is a lot of good work that can be done here,” Leccese said. For the staff, the Food Lab is a family – the center table a meeting place for conversation, brainstorming and community conversation. Sprinkled with shared fruit slices, papers and peanuts, there is more in store for the lab behind the doors of the plain building. With research as a stepping point toward a new future in urban planning and community development, the team is driven to eliminate hunger sustainably, effectively and nationally. email: firstname.lastname@example.org
Continued from page 1: Saké! Selena Albright, a Buffalo native who is no stranger to the hibachi scene, enjoys the lively atmosphere as well. “I’ve been to [Showa Hibachi], [Fuji Grill] and this is my second time here at Kyoto,” Albright said. She enjoys how the chefs engage their customers in the cooking process. Originally called “shichirin,” hibachistyle cooking was introduced to the United States by Japanese chefs as an innovative way to cook using a charcoal-burning brazier with a grill. It takes months of training for hibachi chefs to perfect their skills and feel comfortable performing in front of an audience. Kyoto’s manger, Beejah Kanhalangsy, was a hibachi chef for nine years and says chefs enjoy engaging their customers and getting them excited for their meal as much as they enjoy whipping up beautiful Japanese cuisine creations. “As the chefs are cooking, they always explain what’s coming up next with the in-
gredients and they put in a little flare into it with jokes,” Kanhalangsy said. Experienced chefs greet their audience before beginning the show. First, they cover the grill in oil – often in shapes like a smiley face – and set it ablaze. Then, they begin dicing up mixed vegetables, meats and other portions of the meal – all the while tossing food and squirting saké. Senior economics major Sherrod McRae enjoyed the entertaining flare of the chef ’s performance, which left him with a few fond memories. “It’s all interactive,” McRae said. “Catching the food in my mouth has been my favorite experience here.” For customers like McRae, Kyoto’s food performances offer a refreshing departure from mundane restaurant experiences. If you keep your head on a swivel, the artistic style of hibachi will fly straight off the grill and into your mouth. email: email@example.com
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EDITORIAL BOARD EDITOR IN CHIEF Aaron Mansfield MANGING EDITORS Lisa Khoury Sara DiNatale OPINION EDITOR Anthony Hilbert
A pattern of forgotten student concerns A broken pipe leaves more damage on university’s reputation than on dorms
COPY EDITORS Tress Klassen, Chief Amanda Jowsey Samaya Abdus-Salaam NEWS EDITORS Sam Fernando, Senior Amanda Low Madelaine Britt, Asst. Chad Leuthauser, Asst. FEATURES EDITORS Keren Baruch, Senior Anne Mulrooney, Asst. Sharon Kahn, Asst. Brian Windschitl, Asst. Emma Janicki, Asst. ARTS EDITORS Joe Konze Jr., Senior Jordan Oscar Meg Weal, Asst. SPORTS EDITORS Ben Tarhan, Senior Owen O’Brien Tom Dinki, Asst. PHOTO EDITORS Aline Kobayashi, Senior Chad Cooper Juan David Pinzon, Asst. CARTOONIST Amber Sliter CREATIVE DIRECTORS Brian Keschinger Andres Santandreu, Asst. PROFESSIONAL STAFF
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Monday, February 3, 2014 Volume 63 Number 44 Circulation 7,000 The views expressed – both written and graphic – in the Feedback, Opinion, and Perspectives sections of The Spectrum do not necessarily reflect the views of the editorial board. Submit contributions for these pages to The Spectrum office at Suite 132 Student Union or firstname.lastname@example.org. The Spectrum reserves the right to edit these pieces for style and length. If a letter is not meant for publication please mark it as such. All submissions must include the author’s name, daytime phone number, and email address. The Spectrum is provided free in part by the Undergraduate Mandatory Activity Fee. The Spectrum is represented for national advertising by MediaMate. For information on adverstising with The Spectrum visit www.ubspectrum.com/advertising or call us directly at (716) 645-2452. The Spectrum offices are located in 132 Student Union, UB North Campus, Buffalo, NY 14260-2100
A callous response to issues facing students appears to be the default for campus administrators. Following the pipes bursting in Ellicott Complex over winter break, flooding several dorms, UB officials stated the importance of students purchasing their own renter’s insurance. One student impacted by the issue made a point indicative of a trend: she thought insurance would be included in the slew of fees involved in dorming and attending the university. The issue of UB’s myriad fees, and the bizarre euphemisms shrouding what they actually are, has been a common refrain. There’s a disconnect between offices such as Campus Living, which has such an integral role in students’ lives, and the students themselves that continues to go unaddressed. This issue is just another articulation of a common problem plaguing UB – a communicative mismatch between officials and
students, and the deleterious effects that result when problems inevitably arise. The fact that none of the residents interviewed had renter’s insurance is less of a reflection on the newly independent students than it is on the officials responsible for educating and guiding students into independent living. That some would erroneously think the insurance was included in the other fees they pay only emphasizes this. That Campus Living waits until issues arise, as opposed to being proactive about problems, speaks to an unsurprising, though troubling, trend across the campus. Though far less serious, this story seems reminiscent of the carbon monoxide leak last year that prompted safety changes throughout the dorms. Freezing pipes during the coldest months of the year and carbon monoxide leaking – these are not abnormal or spectacular problems. These are general-
ly predictable and relatively common. What is abnormal is that the organization charged with housing and serving the needs of thousands of on-campus students would conduct itself in such a disgraceful manner. UB has already proved itself unresponsive to the needs of students living off-campus, particularly in the University Heights neighborhood, as if on-campus students would receive better treatment. Campus Living and UB administration need to better inform students coming into the dorms on renter’s insurance and other necessities before they move in, and before issues arise. Further, older buildings around the campus should be inspected and rigorously checked for compliance with safety codes – and potential future issues. UB’s growth and development pursuing UB 2020 has been admirable, and it will certainly bring prestige to the university and ben-
efits for future students. The myopia that accompanies this ambition toward current students, however, is what must change. The university and its departments can no longer remain blind to problems that exist outside Greiner Hall and the downtown medical campus. Problems have and will continue to arise in the aging building stock of this university, and until attention is shifted to dealing with those, this trend will likely continue. Attention to fixing and updating outdated buildings in a measured, proactive way is necessary. And when a pipe bursts, a preventable and foreseeable inconvenience, a sincerely apologetic tone may prove more effective at retaining residents than apathy. email: email@example.com
‘Humane’ death no longer guaranteed Alternatives to lethal injection raise moral concerns With the supply of drugs traditionally used for lethal injection running dangerously low across the United States, the search for alternatives has yielded contentious results. The call for reassessing the nation’s position on capital punishment has been renewed, with two ideologically divided camps staking their ground. With the nation at odds, and the two sides so incommensurably poised, we now need unified, federal regulation. Lethal injection has become the predominant method for capital punishment in the 32 states now allowing the progressively more controversial sentence, according to the Death Penalty Information Center. The drugs traditionally used for the process have fallen into short supply in U.S. prisons. The shortages follow more resolute opposition to capital punishment in the European Union. Italian and Danish manufacturers of sodium thiopental and pentobarbital, respectively, have ceased shipping to U.S. prisons due to their opposition to the death penalty. The European parliament has exacted political pressure on pharmaceuticals to limit trade of the drugs to U.S. prisons.
As international norms increasingly bear on U.S. domestic penal policy through these trade restrictions, the question must be asked: How long will the United States remain recalcitrant to shifting expectations of developed nations? For capital punishment or opposed, the United States must actively interrogate its dedication to the punishment for those accused of the most vile and barbarous crimes. The nation remains staunchly divided on how to proceed. The divergence on this issue has been captured by the various responses to the drug shortage, as some states have responded by exploring controversial alternatives. January included calls by Missouri and Wyoming republicans to reinstate firing squads as the “humane” and “most economical solution,” according to Rick Brattin (R-Mo.). In tandem have been a series of unprecedented executions. Jan. 9, Oklahoma man Michael Lee Wilson, 38, was put to death with a cocktail of drugs; his last words were “I feel my whole body burning,” spurring some to claim he had a painful death. Wilson was convicted of brutally
beating a co-worker to death. Jan. 16, Ohio man Dennis McGuire was injected with a previously untested combination of drugs. What followed was nearly a 25-minute death. Those present reported loud snorting and convulsing during the process. McGuire was convicted of raping and murdering a recently married pregnant woman. Jan. 29, following an unsuccessful appeal for a stay of the execution that went to the United States Supreme Court, Missouri executed Herbert Smulls by injection of pentobarbital produced in an unregulated compounding pharmacy, an increasingly common way to procure drugs no longer available from Europe. The purity and potency of the drug has been questioned. Smulls, 56, was convicted of murder after a 1991 robbery. Murderers, rapists – these are among the worst of this nation’s criminals. Those convicted deserve our harshest penalty, but whether that should be execution is debatable. Currently the United States and Japan are the only developed countries that retain the policy.
But untested drugs, firing squads – these methods of administering the punishment are unconscionable, or in the case of the former, potentially unconstitutional. It remains irrefutable that there are criminals who have proved themselves capable of actions far too heinous for society. In light of shifting global norms on the morality and legality of executing these individuals, we as a nation must assess our position, and do so united. A federal position administering capital punishment is necessary to eliminate such controversial variation across the states and the risks this variation poses for those convicted. A conviction to death is not a conviction to unnecessary pain and suffering in the process. Beyond this, as capital punishment becomes increasingly unusual in the context of developed nations, we must assess if it can be administered in a way that is not also cruel. email: firstname.lastname@example.org
Monday, February 3, 2014 ubspectrum.com
UB expands health care options for students
SA Senate votes Judy Mai as vice president
Collaboration with MASH Urgent Care provides students after-hours treatment
AMANDA LOW News Editor
Senior News Editor
On Thursday, UB announced a new connection with MASH Urgent Care service for students seeking treatment after hours. The new collaboration is available to students immediately. It will give them transportation to a MASH Urgent Care facility at no charge when UB’s health services are closed. Those services are available for students on campus from 9 a.m. to 7 p.m. on Monday and 9 a.m. to 5 p.m. Tuesday-Friday (closed on weekends). MASH centers will be accessible from 5 p.m. to 9 p.m. MondayFriday and 8:30 a.m. to 9 p.m. Saturday and Sunday.
“This newly formed partnership with MASH Urgent Care provides a win-win proposition for the UB student and addresses a longstanding issue of afterhours and weekend medical care for our student body,” said Vice President for University Life and Services Dennis Black in a press release. “By providing a convenient transportation option for our students to access the several local MASH Urgent Care locations in Western New York, collectively we have provided our students with a logical and convenient choice for their medical needs.” UB signed the 18-month contract with MASH Urgent Care at no cost for either party. Students still need to use their individual health insurance to pay for the health care they receive at the MASH facilities. Associate
Courtesy of MASH Urgent Care
UB now offers free transportation to select MASH Urgent Care locations on the weekends when UB’s health services are closed.
Vice President for Student Affairs Barb Ricotta said students should still use the free services on campus when they are open. Since 2005, UB has been collecting $3.50 from each student for a health fee – a part of the comprehensive fee included in every student’s tuition – to fund a student health center on the North Campus. The Spectrum reported that as of the spring 2012 semester, the university held $1,075,000 of student money in the health center reserve. No facility has been built yet. Ricotta said the connection with MASH Urgent Care does not have any impact on the building of the medical center on North Campus. She said UB made preliminary drawings for the plan and is reviewing them, but there is no word on when construction will begin or a location for the center.
Student Association President Sam McMahon believes the new agreement is another asset the university provides for students. “I was excited to learn about the MASH Urgent Care partnership with UB,” McMahon said in the press release. “Having an after-hours healthcare service is a great supplement to UB’s existing healthcare options. I think this service will be immensely valuable to UB student community.” Ricotta said the agreement is still in the “experimental” stage. “We will be reviewing this at the end of the semester and see if we need make any changes to our agreement with MASH,” Ricotta said. email: email@example.com
On Sunday, the Student Association Senate unanimously approved Judy Mai as SA vice president – 13 senate members voted yes and four were not present. Lyle Selsky, the former SA vice president, resigned from his position on Jan. 22, citing family matters as the reason. Mai, a senior health and human services major, has worked in SA for four years – she has been an office manager, senior office manager and clubs services director. She ran for president in 2012. She is looking forward to working with SA President Sam McMahon and Treasurer Siddhant Chhabria. She is excited to be officially approved and felt she was in a “lull” since McMahon appointed her as interim vice president on Jan. 23. “For the past week, we’ve been very diligent and we just finished our club orientation,” Mai said. “Now we can get into helping clubs fulfill requirements and getting temp clubs all set – just really picking things up where it was left off and getting them done in a timely manner.” Myriam Diomande, a junior communication major and former assistant to the vice president, will take over Mai’s previous job as senior office manager. No one will fill the Diomande’s former position. McMahon said appointing Mai was “the right decision.” “She’s been with SA for four years so she has all the experience,” McMahon said. “She’s a graduating senior, so it doesn’t politically interfere. It’s just a really good fit for the organiza-
tion. I’m excited.” The Senate, which met for the first time this semester on Sunday, also approved the Jewish Student Union (JSU) for a grant of $600 to pay for a speaker event with Tamir Goodman – a former Jewish Division I basketball player known as the “Jewish Jordan.” JSU initially had asked for $1,000, but the Senate felt JSU was capable of fundraising the rest of the necessary money. The motion for the $600 grant passed with unanimous consent with funds from the co-sponsorship line. This semester, Senate meetings are scheduled every other Saturday starting Feb. 8 at 1 p.m. in 250 Student Union. email: firstname.lastname@example.org
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Monday, February 3, 2014
Bringing more culture to The Commons
Jackie Shi, The Spectrum Kung Fu Tea, a new establishment in The Commons known for its bubble tea, has been busy since its opening last Monday. It has already become a popular hang-out spot on campus.
Kung Fu Tea’s opening offers students bubble tea and social atmosphere GISELLE LAM
Tea junkies: There’s a new player in The Commons vying to satisfy your addiction. Kung Fu Tea, a national chain, had its grand opening on UB’s campus on Jan. 25. The Taiwanese lounge is nestled between La Rosa New York Pizzeria and CVS. Whether grabbing finger foods and desserts or recovering from the cold weather with a hot cup of bubble tea, which is also served iced, students are keeping the new establishment busy. “As a student here, I felt like one of the things that UB lacked was kind of a lounge, an area where kids can just sit and go comfortably,” said owner Michael Jiang, a UB alumnus.
Jiang said the franchise goes beyond selling students bubble tea – it’s a place they can find comfort in hanging out. Inside, the location is decorated with white leather chairs matched with black tables. Booths line the walls; large flatscreen TVs hang; speakers blast popular music, which adds to the shop’s casual vibe. Bubble tea is a drink originating from Taiwan; it typically comes as a combination of black or green tea, sweetener and bubbles (marble-sized tapioca balls). It’s served in milk-based, fruity or slush varieties. “It’s more of a snack than a drink by itself,” Jiang said. Kung Fu Tea offers 51 drinks on its menu. Students can customize their orders and choose
from a wide range of flavors and toppings. Jiang said, with the vast choice of options, there is at least one drink that appeals to everybody. “I like that they’ve got stuff other than just bubbles, like the beans and the jellies,” said Alden Moy, a sophomore pre-pharmacy major. “I’ve been here, like, every day.” Jiang is confident in UB’s new bubble tea spot. He said the grand opening was successful. “We had a line almost consistently for about seven hours,” Jiang said. For the opening weekend and first day of classes, Kung Fu Tea hosted a buy-one-get-one-free promotion that attracted enough students to keep the store filled throughout the day.
Some students braved the crowd for the grand opening special. Others, like Kelly Wu, a junior exercise science major and a New York City native, sought out a taste of home. Wu enjoys the bubble tea café because “it’s something familiar.” The franchise has several locations in the New York City area. UB’s Kung Fu Tea also offers a number of snacks and desserts. Among the selection of edibles are macaroons and Belgium fries – the fries can be paired with a homemade sauce. Jiang, a New York City native and food fanatic, chose to introduce dishes that aren’t common in the Queen City. “We took a lot of popular items that are really popular in New York City and created our
own twist to it and brought it over to Buffalo,” Jiang said. One of the most popular items on his menu is braised pork, or pork belly buns. The dish consists of a mantou, a Chinese steamed bun, filled with braised pork, lettuce and a homemade sauce. The shop is currently offering a two-for-$4.50 special on the dish. Kevin Turner, a sophomore architecture major, said he liked Kung Fu Tea’s metropolitan feel compared to other bubble tea shops he has visited. Jiang said he is in the process of bringing in a karaoke machine and making a back room open for reservations to UB students. email: email@example.com
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ARTS & ENTERTAINMENT
Tunes to curb your mind’s hunger MEGAN WEAL
Asst. Arts Editor
The right music can set the tone for any occasion. Whether it’s a slow beat to impress your date, a fun steel drum sound for a summer BBQ, a heavy rock song to eat a bowl of wings to or a tangy country twang, music changes the way we feel, the way we engage with people and even how we taste our food. Getting it right is essential. Here is a playlist of tunes that ties in to your hunger for both good music and tasty food. Frank Sinatra – “I’ve Got You Under My Skin” Sinatra creates an enjoyable atmosphere no matter what the occasion might be. Say you’re cooking a really nice dinner for your significant other and you want to set the mood right: “I’ve Got You Under My Skin” does just that with its bright tone and great lyrics. Let’s face it, once you chew on that T-bone steak you’re craving, it all ends up under your skin somehow. That’s rare. UB40 – “Red, Red Wine” UB40 is in the same category as Mr. Sinatra – “Red, Red Wine” is a song that gets your hips moving while you’re sautéing your mushrooms. The smooth, prolonged beats of the song are the musical equivalent of a thick, full glass of Merlot. Deep Blue Something – “Breakfast At Tiffany’s” Sunday brunch is one of the best meals of the week. The next working week is luring around the corner, so treasuring your Sunday morning is crucial. Whether the morning’s menu consists of loaded pancakes or
Photo illustration by Chad Cooper, The Spectrum
a well-prepared fruit salad, make sure “Breakfast At Tiffany’s” is on your playlist. Its modern, soft-rock vibe is sure to put you in the Sunday mood. Jimmy Buffet – “Margaritaville” The long, dark nights are on their way out and the summer nights will soon be upon us. Though the winter is the perfect time to wine and dine indoors, the summer is dedicated to the BBQ. Buffet’s “Margaritaville” is the perfect accompaniment to a hot summer night and should only be played when a sticky rack of ribs is catching on the charcoal flames.
Rupert Holmes – “Escape” You might not think you’re familiar with this song, but you’ll be singing along by the chorus. Holmes has made the perfect song to get guests smiling in anticipation of enjoying their food. Eating in groups is largely about socializing, and there’s nothing that says bonding louder than singing along around a dinner table to the chorus line, “If you like Pina Coladas…” Dirty Vegas – “Walk Into The Sun” Dirty Vegas has the soundtrack to that last-minute rush around the kitchen before the food hits the plates. The lyrics and vo-
cals are soft enough to keep you calm, but the repetitive keyboard, fast drumbeat and highpitched guitar are enough to speed up those crucial final moments. Tim McGraw – “Something Like That” This country tune is filled with a warm-weathered, summer feel. The lyrics bring listeners back in time to one of their most treasured moments. “It was Labor Day weekend / I was 17 / I bought a Coke and some gasoline / And I drove out to the county fair.”
The opening lyrics to this song put you in the right frame of mind. Who doesn’t love county fair food? But what stands out the most to listeners is the chorus, in which McGraw cleverly places the words: “I had a barbecue stain on my white t-shirt / She was killing me in that miniskirt.” Great food and beautiful girls make this hit country tune a nostalgic representation of what food is all about: reliving moments you never thought you’d remember. email: email@example.com
Nutrition on the go Students use UB Mobile’s Dining Services application to track nutritional levels SAMANTHA LUBATKIN Staff Writer
Nine thousand seven hundred and seven calories, 951 grams of fat and 32,713 milligrams of sodium – that’s the nutritional value Kathryn Bridgwood, a freshman occupational therapy major, thought a Caesar salad from Sizzles had. Bridgwood, an admitted health freak since her senior year of high school, downloaded UB Mobile – a smartphone application that helps count calories and plan a diet on campus. Though some students have experienced systematic glitches, such as the incorrect information listed for Sizzles’ Caesar salad, many have found the dining feature helpful. Caryn Hufford, a registered dietician at UB, said the app’s intentions were not only to aid students with specific dietary needs, but also to guide them toward a healthier college experience. Athletes can use it while following specific sport-related diet plans, while other students use it to shed excess weight, Hufford said. The app can also help students with food allergies. Lexis Pallman, a freshman occupational therapy major, can’t eat dairy or red meat. Consuming either could result in severe stomach pains and nights spent curled over in “agonizing discomfort,” she said. Pallman is excited she can check allergy information in the “palm of her hand.” She checks the app before every meal so she doesn’t have to ask an employee whether her meals have dairy.
The app has helped Pallman become more aware of what’s in her food. Oatmeal is one food she discovered she must avoid on campus because CDS’ recipe uses milk rather than water. Though Bridgwood found some of the app’s nutritional values are not fully accurate, UB Mobile has helped her to create a solid diet plan. UB did not respond to The Spectrum’s inquiries about the app by the time of press. Bridgwood exercises every day, but exercise is not enough to ensure a healthy body, she said, and nutrient intake is just as important. She found it helpful that upon sending a screen-shot of the inaccurate Caesar salad calorie-count to the head of Campus Dining & Shops (CDS), the correction was made. “I didn’t realize how much salt was in everything,” Bridgwood said. “I’m really into my health – not only calories, but what’s really inside my food.” The fruit and granola Panini from Pistachio’s sounds like a healthy option in times of craving a delicious sandwich, Bridgewood said. After using UB Mobile, however, she discovered what she thought was “healthy” actually contained 1,198 calories and 45 grams of fat, which is almost an entire day’s worth of calories and fat in one sandwich. Now, Bridgwood uses the app to create healthier salads at Putnam’s. She gets her dressing on the side. She also builds her own oatmeal at the C3 dining hall, so she knows exactly what is going into her meal. With the UB Mobile app, students have the opportunity to think before they eat, according
to Stephany Belmont, a freshman nursing major. She said it is easy to ignore the fat or sodium content when “aching for an escape from the stress of classes or the ever so popular late-night cravings,” and some college students don’t pay attention to the nutritional value of their meals, which can make a big impact on one’s weight and health. “College makes it too easy to eat,” Belmont said. “There is definitely more late-night eating. UB makes it easy because we have ‘late-night’ meal swipes.” Belmont said the app can help students if they use it frequently. “The app has helped me track my eating habits and open my eyes to the realities of many popular college foods,” Bridgwood said. “I noticed I’m up later now that I’m in college, so it’s important to me that I know what’s in my late-night snacks.” Bridgwood eats Perry’s lowfat frozen yogurt from Perks Café or a fruit cup as a late-night snack. She said her snack options depend on her mood and level of stress that day, but the app always keeps her from indulging in the most fattening and unhealthy foods. Students seeking further nutritional advisement can meet with Hufford to create a diet plan specific to their needs; she is available by appointment. Hufford finds it easier to give students health information with the access of the app. Hufford said the app will be updated and improved in the near future. email: firstname.lastname@example.org
Aline Kobayashi, The Spectrum UB students are using UB Mobile’s dining feature in order to keep track of their nutritional intake.
Monday, February 3, 2014
#FoodPorn: Seductive food in the age of social media MEGAN WEAL
Asst. Arts Editor
An oozing chocolate fondue, melting toffee over a warm, ready-to-rip brioche bun, a thick slice of cheddar beginning to drip down the side of a 16 ounce beef burger – it’s safe to say that all these images could be classified as Food Porn. The ambiguous label “Food Porn” has been known to raise a few eyebrows over the course of its history. But we’re not talking chocolate spread in the bedroom – Food Porn is the common term for the glamorized and provocative food images that leave you licking your lips and hunting for recipes. The term is intended to provoke the response: “Eating this would be better than sex.” Though Food Porn is nothing new, #foodporn has been a consistently growing trend across social media outlets and 2014 is set to be the year that the hashtag takes off. The growing attention toward food photography runs in parallel with the popularity of photo app Instagram. As of Feb. 1, the hashtag “foodporn” had been attached to 20,980,244 Instagram uploads. Yet despite the large numbers that the hashtag generates on Instagram, it still fails to totally dominate the app – whereas, on the ever-growing social media outlet Pinterest, the Food & Drink category is reigning supreme as the most used. It is exciting, however, that these increasing statistics are representative of all who enjoy the quality of food – restaurateurs, professional chefs, food critics and most importantly, amateurs.
Photo illustration by Chad Cooper, The Spectrum
The emergence of food photography on social media has encouraged an increase in home cooking. And in a society where takeout and diners are becoming more expensive in comparison with the shrinking wages of most workers, home-cooked meals are a frugal and healthy alternative. Food Porn is something that is being recreated in the home, as well as on the dining tables of America’s most expensive restaurants. Though cooking at home and enjoying the presentation of
food is a praiseworthy concept, there is one problem: food lustings are almost always directly in response to foods that are certain to pile on the pounds. A glossy photo of a chocolatedrizzled French pastry is more likely to catch your eye than a limp piece of lettuce. If #foodporn is set to be a continuing occurrence in the age of social media, attitudes need to change. The limp piece of lettuce needs to turn into a mouthwatering, colorful salad and #foodporn needs to em-
brace that healthy foods can be sexy, too. Food is an art – and art should be represented in all formats. Art in the age of social media is changing and revolutionizing to meet its audience. The art of food photography is getting society excited. And easily the quickest way to distribute such art is through the expansive network of social media. The continuous images of food on Instagram may seem mundane and overused, but there is art and excitement in the composition.
The creating of food photography can be easily linked to the creating of a painting – it may seem effortless in its seductive outcome, but the complexity is hidden. If society is craving art and porn in the form of the chocolate cake, then let society eat cake. email: email@example.com
Traveling taste buds A roundup of delectable meals from around the world KEREN BARUCH
Senior Features Editor
Studying abroad means immersing yourself in varying cultures and traveling to exciting places. It means interacting with unique people and exploring sites many only have the pleasure of seeing in pictures. It means creating a temporary home outside of your comfort zone. What it really means to me, though, is that my taste buds have a new opportunity to party with different types of cuisine. Right now, I am not abroad. I am not traveling anywhere beyond UB’s North Campus. The party that should be occurring in my mouth is actually occurring on my Facebook and
Instagram newsfeeds – but I’m not complaining. The #foodporn is like window-shopping for food. I’m enjoying observing the treats my friends are consuming – saving myself money and calories. Students have dedicated full albums to food they have eaten abroad. I’ve hunted down every delicious picture I’ve seen from various UB students’ albums and compiled a list of the most mouth-watering, orgasmic-looking, almost-licked-my-computerscreen-from-staring images. email: firstname.lastname@example.org
Joanna Weiser, a junior media study major, is in Florence. These are five heartshaped margarita pizzas from Gusta Pizza.
Carly Schreiber, a senior communication major, had the luxury of eating falafels and freshmade hummus from Falafel Hippo in Tel Aviv during her spring 2013 semester in Israel. Daniele Gershon, a junior media study major, spends her mornings at Brunch and Cake in Barcelona, indulging in eggs Benedict with turkey on a waffle for breakfast.
Carly Weil, a senior communication major, studied abroad in Florence. This is a photo of the dolce de leche oreo gelato on a sugar cone, which she ordered from Giolittli while traveling through Rome.
Monday, February 3, 2014 ubspectrum.com
Food Fight Survey finds college students struggling to maintain healthy diet KEREN BARUCH Senior Features Editor
A recent UB survey found one third of students are overweight. It revealed almost every student needs to improve his or her daily intake of fruits and vegetables to five or more times per day, according to Sherri Darrow, the director of Student Health and Wellness. Some students count calories and prepare balanced meals, while others fulfill the stereotypical college student diet of Ramen and Easy Mac. Several UB students shared their eating habits with The Spectrum. After watching Food, Inc., a 2008 documentary exposing American corporate farming, Samantha Schustek became a vegetarian. “I didn’t know how [poorly] the animals were treated,” said Schustek, a senior speech and hearing science major. “The chickens were chemically engineered to have bigger breasts and thighs because that’s what’s in high demand … I wanted to throw up.” Schustek follows health and fitness accounts on Instagram and finds many recipes from their posts. Michael Bieber, a senior communication major, has yet to find a way to maintain a healthy diet at school. His “stellar” macaroni and cheese, grilled cheese and Ramen soup are his specialties in
the kitchen, he said. Bieber lives off his parents’ budget when he’s in Buffalo because he doesn’t work while he studies. When he’s at home, there’s always a meal on the table. At school, though, he has $100 a week. “I wake up at 12 p.m. and make oatmeal or have a bowl of cereal,” Bieber said. “Then for lunch I have Johnny C’s or Korean Express if I’m on campus, and if I’m home I have McDonald’s or Wendy’s. For dinner, I either have Chinese delivered or I pick up dinner from Kung Food on Main St. When I’m drunk later on in the night, I get UHots or Domino’s.” Though UB’s survey, which was conducted in the spring 2013, shows students need to increase their daily intake of fruits and vegetables, Schustek eats vegetables every day and has a variety of methods to prepare them. “Kale chips are really easy to make,” she said. “You put kale in the oven with a little bit of salt and olive oil and bake it for 12 minutes. It’s a good substitute for chips because they have a crunchy consistency.” She fills up on fish, veggie burgers, tofu or Tempeh with a side of vegetables for dinner. She urges students to remember to eat a big breakfast and suggests a meal like two eggs, a Chobani yogurt and a piece of toast.
When cooking, Schustek likes to “rely on the flavor of the vegetables” and doesn’t use much seasoning. Here and there, however, she will add a tablespoon of dressing or hot sauce for some tang. “I don’t even crave meat anymore – I actually feel healthier without it,” Schustek said. “And now I only drink water or seltzer during the week and use orange juice or diet soda as a [chaser for alcohol] during the weekends.” Buying more produce has made Schustek’s weekly shopping trips more expensive, but the good health is worth it to her. Darrow believes there are many individual, community and social factors that influence a student’s ability to maintain a balanced and healthy lifestyle. Money and time are two major factors. “For example, eating on the run is a common situation, which can be correlated with ‘eating without thinking’ and can lead to poor nutrition and less satisfaction with what we eat,” Darrow said. In Bieber’s case, being away from home has factored into his poor diet. He looks forward to graduating and believes then he will have a consistent, healthy lifestyle. For now, he’s enjoying eating comfort foods for every meal of the day. Janice Cochran, a nutritionist and dietician at UB, believes the habits students develop in
Keren Baruch, The Spectrum
Samantha Schustek, a senior speech and hearing science major, eats vegetables every day. Oftentimes, she makes kale chips.
college could stay with them for much longer. “College is an ideal time to develop some good eating habits that can help prevent development of chronic disease later in life,” Cochran said. Eating regularly, including plenty of fruits and vegeta-
bles and not overloading on too much sugar and low-nutrient food, can help students stay on track emotionally and academically, according to Cochran. email: email@example.com
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Organic from birth Perno hopes to spread diet plan her parents instilled in her at a young age ANNE MULROONEY
Asst. Features Editor
Healthy eating isn’t just a habit or a way of life for Hannah Perno, a sophomore environmental science major. It’s a passion. Perno has been conscious of the power of food since she was born. Coming from a family of farmers and working in food service since she was 16 years old, Perno understands the importance of eating healthy more fully than most students. An ABC News study showed the best medicine for our immune system may be “the barn.” Being raised on a farm could be the secret to healthy living, according to the study. Perno wants to use her knowledge and experience to spread healthy eating habits and improve immune systems throughout the UB community. “People don’t really understand that what they’re eating is affecting their mood, their body, their skin, their hair,” Perno said. “When you make the switch from processed to organic food, your body can tell the difference.” Perno has never had to make a switch from processed to organic food herself – her family ate strictly organic food even before Perno was born on their farm in Hornell, NY. “I come from a whole family of farmers from Western New York,” Perno said. “My grandma, my mom … there’s generations of stay-at-home women that have always cooked and canned and made real food. We’ve always had a garden, always eaten food from the ground.” Perno’s mother, Karen Smith, believes that living on a farm has more benefits than just the physical. When Perno was 11, Smith told her she wouldn’t be able to go to her desired summer soccer
Chad Cooper, The Spectrum For Hannah Perno, a sophomore environmental science major, spreading healthy eating habits is a passion. “People don’t really understand that what they’re eating is affecting their mood, their body, their skin, their hair,” Perno said.
camp unless she earned half the fee. Her “farm girl” work ethic helped her rise to the occasion, she said. Perno played soccer all summer – and for the rest of her middle and high school career. “Evenings and weekends, she would ride her bicycle the quarter mile to the barn to feed and water calves,” Smith said. “Not only did she earn $300 for a camp, but she also did it for the next three summers. Farm kids learn how to work hard and put all their energy and focus into doing the best job possible.”
Smith had always encouraged her daughter to value and appreciate their healthy lifestyle on the farm, but it wasn’t until Perno took a job at McDonald’s in 10th grade that she realized how fortunate she had been. The job “made a huge impact on [her] life,” she said. Perno worked at McDonald’s for two years. She cooked on the grill, worked the cash register and took orders behind the drive-thru window. “On my very first day, I noticed that everybody who worked there would snag a chicken nugget when the manager wasn’t
looking,” Perno said. “Not only did they not have healthy bodies, but they also didn’t have healthy attitudes … they weren’t healthy, they weren’t happy, they weren’t thriving people.” After working at McDonald’s, Perno went on to work at two pizza joints and a restaurant. Now she is a student manager at UB Dining Campus & Shops, where recycling and composting are consistently implemented and encouraged. She’s also a new member of Alpha Kappa Chi, UB’s professional environmental fraternity. “[Through the fraternity], I finally found other people that care about what they put in their bodies,” Perno said. “I was able to meet other people that are conscious of their waste and how it affects the earth.” Matt Prinzing, a senior geoscience major and president of Alpha Kappa Chi, said he remembers last semester’s Buffalo Re-Tree event at Daemen College very well because it was one of Perno’s first events.
“It was a very cold, very wet day late in October in which we were attempting to plant 100 trees in four hours,” Prinzing said. “The one thing that motivated us to keep working through the mud, wind and rain was when Hannah suggested we get breakfast at Amy’s Place after we finished up. We fought through the elements and even had to swap out Hannah’s flat tire on the way to the restaurant, but we eventually made it and had ourselves a well-deserved, wholesome feast.” Perno encourages students to eat vegetables and organic foods despite the widespread availability of less healthy, processed foods. “If your great grandmother wouldn’t be able to identify it, [don’t eat it],” she said. email: firstname.lastname@example.org
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Hardwood Report Card Bulls split week’s games in contrasting offensive performances This week, the Bulls (11-7, 5-3 Mid-American Conference) defeated Western Michigan (12-8, 5-3 MAC), 84-63, at home and fell to Bowling Green (10-11, 4-4 MAC), 74-68, on the road. Here is the sports staff ’s breakdown of how UB performed in each phase of the game. Three-point shooting: CDespite Buffalo’s highest scoring outburst of the season on Wednesday against Western Michigan, only 18 of the Bulls’ 84 points came from behind the arc. The Bulls shot just 28.6 percent from deep, with freshman guard Shannon Evans leading in efficiency (3 of 6). Junior forward Will Regan began Sunday’s contest hitting his first three 3-pointers, but missed his ensuing five. The Bulls shot 30.8 percent as a team and took nearly half (26 of 55) of their shots from behind the arc.
Foul shooting: BBuffalo shot uncharacteristically poor from the foul line in its loss to the Falcons on Sunday. The Bulls shot only 64.3 percent and missed 10 free throws after shooting at least 70 percent in five of their previous seven MAC contests. Buffalo hit 12 of 16 shots against Western Michigan, including 6 of 7 by senior guard Joshua Freelove.
Overall offense: B+ This grade is so high mostly because of the Bulls’ 84 points on Wednesday night. It was by far the Bulls’ most effective offensive game of the season despite failing to score for the first three minutes of the game. The offense wasn’t quite as potent on Sunday, with a few ill-advised shots late in the game as the team struggled to rebound after McCrea fouled out.
Ball control: BThe Bulls assisted on a seasonhigh 24 baskets on Wednesday night because of their effective inside game. Before senior forward Javon McCrea got into foul trouble, he scored 20 points, and sophomore forward Justin Moss scored 14 in his stead. Buffalo also turned the ball over 15 times on Wednesday. On Sunday, the Bulls were not nearly as efficient with the ball, assisting on just 12 baskets and turning the ball over 11 times.
Rebounding: B+ The Bulls got consistent rebounding numbers from nearly every player on their team last week, with McCrea recording 11 rebounds for a double-double on Sunday. On Wednesday, they outrebounded the Broncos, 41-27, but they struggled on the glass on Sunday, recording just 27 rebounds to the Falcons’ 42. Part of that is likely due to the fact that McCrea fouled out with 2:28 left in the game.
Continued from page 12: White “We partnered with 3 Pillars Catering on campus who did a fantastic job with the menu,” White said. “It is great to have an on-campus resource like 3 Pillars. They did a great job.” Although 3 Pillars took care of preparing all the food, White said he enjoys cooking food on the grill himself as well. The football team ate the most of any of team, according to White. Unsurprisingly, the offensive line had an especially large appetite and ate more than any other position group. “The team was in season so they brought their appetite,” White said. In addition to enjoying the food, the students-athletes relaxed and played Cornhole on the lawn and shuffleboard and
Defense: B The Bulls surprisingly held Bowling Green to a lower shooting percentage in Sunday’s loss (42.1 percent) than Western Michigan (47.2 percent) in Wednesday’s victory. But Buffalo forced 18 turnovers on Wednesday compared to 12 on Sunday. The 18 forced turnovers is a very convincing number, but the Bulls won’t win too many games allowing 47 percent shooting. Bench production: B+ Buffalo’s bench contributed 34 points on Wednesday compared to just 13 on Sunday. Evans has been the Bulls’ most consistent bench player, but he struggled from the field on Sunday. Evans
shot 2 of 9 for nine points after scoring 17 points and totaling seven assists on Wednesday. Moss had his best game as a Bull on Wednesday, with career highs of 14 points and six assists. Coaching: B The biggest blunder of Sunday’s game came on an untimely technical foul on head coach Bobby Hurley. After McCrea’s fifth and final foul of the game, with just over 2 minutes remaining, the referee had enough of Hurley’s complaining and ‘T’d’ up Buffalo’s first-year head coach. This was the point at which Bowling Green took the lead for the rest of the game. Buffalo’s offense was extremely effective on Wednesday and much of that credit goes to Hurley. email: email@example.com
Continued from page 12: Fuel
darts in White’s basement. Jurisevic said she spent a majority of her time playing in the backyard with the White family’s chocolate lab puppy. Jurisevic noted the White family was kind and welcoming. She said White’s daughters sang karaoke and the women’s soccer team fell in love with White’s toddler son. To her, it felt like going over to a family friend’s house for dinner. “It didn’t feel like Danny White wanted to have us over just because it was his job,” Jurisevic said. “But more that he enjoyed and was interested in getting to know each player in a different setting other than just sports.” email: firstname.lastname@example.org
Buffalo’s offensive rebounding continues to be superb, as it continues to garner second opportunities on offense. Over the past two games, the Bulls have grabbed 29 boards on the offensive glass.
“I try to eat roughly 4,000 calories a day,” Carlson said. “We all work out several hours a day, so it is important to replace those calories lost through exercising.” A wide receiver needs to adjust his diet in order to achieve elite endurance, stamina and a low body mass index. Lee has had four years to perfect his diet into a precise science. “Eliminating carbs while balancing a high level of protein is ideal, but will also trick your body into feeling hungry when you’ve actually had enough to eat,” Lee said. “Twenty six days is all it takes to break a bad habit. Your body will adjust after this time to ignore the feeling of hunger when reducing the intake of carbohydrates.”
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Lee has been advising his teammates about his diet and how to achieve optimal levels of fitness. He believes in a balanced diet of proteins and all natural foods. Lee also believes that committing to healthy eating involves a great deal of mental toughness and stability. “Your senses can confuse your body and make you think you’re hungry when really your body just needs water,” Lee said. “It’s like when you cried as a baby and your mother would give you milk. That tricks the mind at a young age into believing you’re hungry when you’re actually just thirsty.” The operations budget funds meals for road games, which usually includes whole-wheat subs from Subway with meat, vegetables and no condiments. The budget also endorses a team breakfast, lunch, dinner and post-game meals for the players who travel with the team. Because UB has a contractual agreement with Pepsi, every sports team will also use the operations budget to supply the players with Pepsi products, including Gatorade and Aquafina. “It is essential for student-athletes to refuel and replenish their electrolytes,” Greene said. “All athletics [teams] have fruits and nuts available to snack on as part
of the operations budget.” Each program also has a development account, which is essentially composed of fundraised and donated money. “Our programs encourage community members to donate their food services as what we refer to as a ‘gift in kind’ donation,” Greene said. He said that means local eateries will sometimes provide food for the athletes without an exchange of money or advertising. The development account will provide “occasional meals,” which can include team-bonding activities like having a pizza party at the coach’s house. These “occasional meals” are also provided by donations and fundraisers. The task of feeding just a few 300-pound men can be daunting – supplying an entire athletics program with food is a much bigger undertaking. Greene said coaches and the athletic department’s administration at UB collaborate to ensure that studentathletes are given all the resources needed to stay in prime shape. “At the end of the day, you want to eat what looks the most natural,” Lee said. email: email@example.com
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Crossword of the Day
HOROSCOPES Monday, February 3, 2014 FROM UNIVERSAL UCLICK
ACROSS 1 Animal with a striped rear 6 Insect feeler 10 Sorrowful sigh 14 Pneumonia type 15 Malaria symptom 16 Passed-down knowledge 17 Lady between Hillary and Michelle 18 Better safe ___ sorry 19 Sleeping? 20 Reo, for one 23 Partner of only 24 Pride or lust, say 25 James Cameron film 27 In on the latest trends 30 Little row 33 Hopeful singer’s tape 34 Hearty draughts 36 Cenozoic and Big Band 38 Textile fiber 41 Secondhand store section 44 All finished, as dinner 45 Thailand’s former name 46 Words with “record” or “trap” 47 More than dislike 49 Ski lift 51 Cover with turf 52 Play friskily 54 Pen point
56 Monetary unit of Romania 57 “Stairway to Heaven,” e.g. 64 Choir recess 66 To the sheltered side 67 Vietnam capital 68 They shall inherit the earth 69 Minimal amount 70 Dazzling display 71 “So what ___ is new?” 72 Musical notation 73 “I like your ___!”
Edited by Timothy E. Parker February 2, 2014 OLD SCHOOL By Gary Cooper
11 Surgeries that affect mental ability 12 Venue for big crowds 13 Commemorative meal 21 Remove, as a tent anchor 22 Difficult to miss 26 New Delhi nannies 27 One of the wealthy 28 Russian gold medalist Kulik 29 Places to live the high life? 31 Hawk among gods 32 Implicitly understood 35 It’s better than a bargain 37 Thickish piece 1 Paella cooker 39 Really enthusiastic about 2 “What is the sound of one 40 Mild exclamation of surprise hand clapping?” e.g. 42 Bit of nuttiness 3 Lie adjacent to 43 Dweller on the Arabian Sea 4 The City of Light 48 Cream-filled dessert 5 Natives of Umm Qasr 50 Entrepreneur’s dream 6 Hors d’oeuvre selection 52 It’s attractive to a moth 7 Turkish honorific (var.) 53 Parry 8 Oahu gala 55 Flower base 9 Group of five 58 Shaving cream ingredient 10 Beginning for “carte” or 59 Mends, as bones “king” 60 Act the usher
61 “For Your Eyes ___” 62 Furnace fodder 63 Windy day toy 65 ___ out (just manage)
AQUARIUS (Jan. 20-Feb. 18) -It's a good day for offering some positive reinforcement. You could use some, too, when it comes to afternoon activities and attempts. PISCES (Feb. 19-March 20) -You don't have to follow the offered guidelines as strictly as some might suggest, but you mustn't interpret them too liberally, either. ARIES (March 21-April 19) -Maximizing your pleasure is partly due to increased safety. Courtesy also plays a role, as do your own natural instincts. TAURUS (April 20-May 20) -You may be responsible for directing discussion and assessment today, at work or at home. Your experience and perspective are valuable. GEMINI (May 21-June 20) -You must come to some understanding of the motives behind another's endeavors before you can understand those behind your own. CANCER (June 21-July 22) -You can show others how to respect themselves simply by behaving in a way that is true to your own principles and ideals.
LEO (July 23-Aug. 22) -- You risk getting carried away if you engage in activities that are on the fringe of the rules. Beware of having too much fun! VIRGO (Aug. 23-Sept. 22) -You will benefit from the fact that you have already taken care of several responsibilities. Use this time to tend to your own needs. LIBRA (Sept. 23-Oct. 22) -Seek a way out of a sticky situation and let others follow you if you find it. There's no good reason for being selfish at this time. SCORPIO (Oct. 23-Nov. 21) -- You are responsible for understanding the rules before you take part in any new activity. Others will expect you to be up to date. SAGITTARIUS (Nov. 22-Dec. 21) -- You may receive a warning from someone who is watching out for your overall well-being today. He or she is being entirely honest. CAPRICORN (Dec. 22-Jan. 19) -- You may have to make a decision that affects another in an adverse way, but he or she is likely to have brought it on him- or herself!
FALL SPACES ARE WHERE YOU SHOULD
BE LIVING! GOING FAST RESERVE YOUR SPACE TODAY BEFORE IT’S TOO LATE
Monday, February 3, 2014 ubspectrum.com
Fueling the bodies that fuel UB’s athletic endeavors CHAD LEUTHAUSER Asst. News Editor
In 1970, there was one player in the NFL over 300 pounds. Today, there are 360 linemen well over that benchmark. Being an offensive or defensive lineman is one of the few jobs in the world where a 300-pound man could be considered undersized. This trend has also spread to the collegiate ranks, which leaves university athletic programs with the task of feeding young men who eat far more than the average human. And the Bulls’ offensive line is no exception. At 326 pounds, senior Jasen Carlson was the largest lineman for the football team in 2013. “We budget for [food] as we would for team socks, hats and shoes,” said Deputy Director of Athletics Allen Greene. Collegiate level offensive linemen eat roughly 4,000 to 6,000 calories a day, according to ESPN. A rigorous and often overwhelming diet must be implemented for these student-athletes in order to maintain ideal physicality. “The university has a nutritionist that we use as a resource,” Greene said. “We as the department do not employ a nutritionist for the athletics department, and it is the student’s responsibility to pursue the nutritionist’s services.”
White hosts ‘family dinners’ for teams to build unity TOM DINKI
Asst. Sports Editor
While the UB sports teams were hard at work this fall, their appetites were satisfied with food from the home of Athletic Director Danny White. White hosted several dinners, catered by 3 Pillars Catering, for student-athletes throughout the fall season under a large white tent in his driveway. Every team came for at least one dinner and several teams came together, including the men’s and women’s soccer teams and the men’s and women’s tennis teams. “We want to build a family atmosphere with our student-athletes,” White said in an emailed statement. “They work extremely hard all year long and we want them to know we support them and we are a team.” Natalie Jurisevic, a senior defender on the women’s soccer team, attended one of the dinners and appreciated White having the team over for a meal. “It meant a lot to me because I feel as though non-revenue sports can be overlooked at times,” Jurisevic said via email. “For Danny White to take the time to invite us all over and host an incredible meal shows how much he wants to get to know the players and teams.” 3 Pillars Catering, which caters most of UB’s events, varied the menu for each team. White said the student-athletes loved the food, with Pasta Carbonara being a favorite. Salad, bread, chicken cutlets and cookies were also served, according to Jurisevic.
Nick Fischetti, The Spectrum
A number of UB athletes, such as football players Branden Oliver (left) and Carlos Lammons, participated in a chicken wing eating contest during halftime of a men’s basketball game in 2012. Eating copious wings, however, is an anomaly for most athletes; UB’s athletic department strives to give them the nutritional food they need to perform at the best of their ability.
Carlson and senior wide receiver Fred Lee said they have no knowledge of these resources. “I think the school should invest in a nutritionist for every sports team,” Lee said. Greene is responsible for the day-to-day operations of the department – approval for travel, budget expenses and keeping the university’s athletic facilities up to date. The department designates an operations budget for each sport at UB, which is constructed and implemented at the beginning of every semester,
to designate spending for food costs and travel expenses. Every sport is provided funds for student athletic scholarships as part of its operations budget. Scholarships include a stipend of sorts for each player to spend on food and nutritional supplements. Buddy Morris, the football team’s strength and conditioning coach, and Paul Bittar, the director of football operations, provide the football players with diet and exercise regimes. The player is ultimately in con-
trol of how he decides to spend his stipend, which is equivalent to the “Any 19” meal plan – which provides students with 19 meals to use from Saturday to Friday. This stipend is relayed to student athletes via a personal direct deposit account and consists of three separate payment periods per semester. Although the exact number changes every year due to changes in the meal plan costs, each payment ranges between $1,800 and $1,900. If the student decides to live off campus, then a
combined figure will be included in the stipend to cover living expenses, which are equivalent to a double sized dorm room. In order to qualify for this option, the student athlete must show proof of residency, as well as access to a vehicle. Buddy Morris will be faced with the task of evaluating and improving the skills and physical fitness of the entire UB football team. At the beginning of the season, Morris will conduct body mass index exams and strength and conditioning tests on each player to determine their level of physicality. Each player will receive a yellow, green or red card at the end of the assessment. A yellow card indicates ideal weight, green card indicates that the player needs to gain weight, and a red card means the player needs to lose weight. Diet and nutrition suggestions are distributed to each player along with their color indicated card encouraging players to eat these particular foods in order to maintain or adjust their weight. Every player is encouraged to conduct a different diet regime depending on his position and target fitness level. An offensive lineman, for example, will usually be encouraged to eat as much as possible to maintain or gain a high body weight. SEE FUEL, PAGE 10
A look inside Fred Lee’s kitchen OWEN O’BRIEN Sports Editor
Senior wide receiver Fred Lee is a man of many skills. He’s well known for his pass-catching abilities and motivational speaking around Buffalo, but he’s also an exceptional cook, and there’s a good chance he’s made something for you before. Lee has worked as a manager at the Taco Bell on the corner Maple and Sweet Home Roads in Amherst, and he’s currently a chef at The U, located on the same corner as Taco Bell. Some of his favorite recipes are macaroni and cheese, light tuna salad and Cajun wings. If you’ve had the Cajun wings from The U before, it’s likely been Lee’s handiwork. This is how to cook like Lee (though we can’t promise you’ll be as good).
How to cook: Fry the bag of chicken wings to your desired crispiness. As you are frying your chicken wings, light the grill. In a large Ziploc bag, mix three tablespoons of Cajun seasoning, one tablespoon of pepper and paprika and one teaspoon of red pepper seasoning, thyme and parsley. This mix is enough to make a single order of wings (10). If you are making more, adjust the numbers accordingly. In a large bowl, mix three cups of butter and 1 cup of hot sauce. Once your wings are fried, mix them in a bowl with the butter and hot sauce. The wings should be covered in the sauce. Once your wings are sauced up, place them in the bag from step two and shake until the wings are thoroughly covered. Place the wings on the grill and rotate them until desired readiness. To get the most out of the seasoning, place the wings back in the bag from step two, shake them up and let stand for a few minutes.
Spectrum File Photo
Fred Lee used to work as a manager at the local Taco Bell in Amherst. He is currently a chef at The U.
LIGHT TUNA SALAD Ingredients: StarKist Chunk Light Tuna, an egg white beater, peppers, onions, avocados, a third of a cup of cheese, spinach leaves, romaine lettuce and tomatoes.
CAJUN WINGS Ingredients: one bag of chicken wings, Cajun seasoning, pepper, paprika, red pepper seasoning, thyme, parsley, butter and hot sauce.
How to cook: Cook a third of a cup of liquid egg white mix in spinach leaves. Let stand for five minutes after cooking. In a small-size bowl, mix chopped onions and peppers, avocado and StarKist Chunk Light Tuna.
Combine the mix from steps one and two. This will be the topping for your salad. In a serving bowl, place romaine lettuce, cheese, tomatoes and any other toppings you would like. Add the tuna mixture to the top and enjoy. email: firstname.lastname@example.org
FREEHOT DOG! REGULAR SIZE
With this coupon and the purchase of any grilled item (excluding Veggie Dogs and Kiddy Dogs), plus the purchase of any beverage. Limit one regular size hot dog per coupon. Not valid with other coupons or discounts. Expires 2/28/14 (UBC0214)
AMHERST CHEEKTOWAGA LANCASTER LOCKPORT N. TONAWANDA ORCHARD PARK TONAWANDA WILLIAMSVILLE
SEE WHITE, PAGE 10