The Food Issue: The Spectrum Volume 63 Issue 44

THE INDEPENDENT STUDENT PUBL ICAT ION OF THE UN IVERS I TY AT BUFFALO , S INCE 1950

monday, february 3, 2014ubspectrum.com Volume 63 no. 44

Survey finds students struggle to maintain healthy diet

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12Fueling the bodies that fuel UB’s athletic endeavors

UB expands health care options for students

ERIC CULVER Staff Writer

“Saké, Saké, Saké!” a hibachi chef yells, pouring a stream of the Japanese alcohol into a cus-tomer’s mouth using a condi-ment bottle.

This is the beginning of a typi-cal lunchtime meal at Kyoto Jap-anese Restaurant, which is a five-minute drive from North Cam-pus. 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 hiba-chi chef asks a man at his table. The man, engaged in the perfor-mance, 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. Oth-er 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, Kyo-to 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 ele-gant technique.

“My favorite thing would be the different style that each [chef] has,” said Evelyn Chang, a senior interdisciplinary social sci-ences major. “A bunch of hiba-chi chefs do the same things, but when one of them does some-thing new and different, I’ll re-member that.”

Saké! Saké! Saké!Local Japanese restaurant offers

entertaining, offbeat dining experience

MADELAINE BRITTaSSt. NeWS editor

It’s easy to miss the Hayes A. Annex building on South Cam-pus. 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 nation-ally 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 any-thing but quaint. It is aiming to reinvent the way urban centers function across the country.

The Food Lab “conducts re-search, builds capacity of plan-ners through education and train-ing, and engages in community-based efforts to build sustainable

food systems and healthy com-munities,” according to its web-site.

Researchers at the Food Lab believe there is an opportunity to lead the professional communi-ty into the next generation of ur-ban structuring. They think using smart planning as a way to ad-dress one of the most critical is-sues facing urban and rural com-munities – an inaccessible food market for the poor and under-privileged – could be effective.

Maryam Khojasteh, a master’s of urban planning student and employee of the lab, said plan-ning with public health and ac-cessible food systems in mind is essential when it comes to proper city development. This, however, is a lacking quality in many mod-ern planning techniques.

Food Lab takes steps toward a healthier Buffalo

University research leading the way in eliminating hunger in communities nationwide

KELsANg RMETChUK, The SpecTrum

The Food Lab is a student- and faculty-run university facili-ty 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.

CourteSy of KyoTo REsTAURANT

Creating a miniature onion volcano like the one pictured is just one of the many talents a hibachi chef possess. Originally called “shichirin,” hibachi-style cooking was introduced to the United States by Japanese chefs as an innovative way to cook using a char-coal-burning brazier with a grill.

See FooD LAB, PaGe 2See sAKé!, PaGe 2

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From now until March 29, UB students could find themselves re-warded for simple acts of recy-cling.

UB is once again participating in RecycleMania – a national compe-tition held each spring that com-pares the amount of waste reduc-tion between universities. Though there are a plethora of ways stu-dents can participate, the main concern for UB is not to win, but to further the school’s green initia-tive.

“We never enter the competi-tion with the goal we are in this to win it,” said Erin Moscati, sustain-ability education manager. “Our goal is always we are in it to keep recycling on people’s minds and promote what people can do ev-ery 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 mate-rial, 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 Recy-cleMania’s page. In order to pro-mote the eight-week period, UB Green has several ways to get stu-dents involved.

“Caught Green-Handed” catch-es 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 mov-ie tickets, reusable mugs or sun-glasses, among other prizes.

“The reaction is always posi-tive,” Moscati said. “It’s, ‘Oh, I get this? For doing what I normally do? Great!’ And it gives an oppor-tunity that we do appreciate them participating in the program.”

Kathleen Da Silva, a sophomore

environmental studies major, vol-unteered with the Office of Sus-tainability and worked on the Re-cycling Rangers program for Recy-cleMania.

The program is in conjunction with UB Athletics and takes plac-es 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 volun-teers issue a simple reminder to re-cycle or answer any questions. The idea is to act as mediators and to change the way the community re-cycles, Da Silva said.

Da Silva has been involved with Recycling Rangers for two years.

“The more people we get in-volved, the better our stats will be,” Da Silva said. “That’s the main goal, just to help increase ev-eryone’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 com-munity.”

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 feed-back is positive, the students re-

ceive a sticker with the motto, “I Recycle, Do You?” and their pic-ture is taken for the website.

“Mug Shots” use the same con-cept, but volunteers take pictures of students using reusable mugs.

Students can actively try to be-come more aware of their green impact by contacting their resident adviser, academic adviser or com-munity adviser, according to Da Silva.

Da Silva recommends start-ing 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 custo-dians do it,” Moscati said. “Each one of us has to engage in the practice in order to have a success-ful program.”

Students have the opportuni-ty to be a part of the program by volunteering through the UB Re-cycleMania page.

email: [email protected]

Creating recycling habitsUB participates in RecycleMania in an effort to reduce waste

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 cook-ing process.

Originally called “shichirin,” hibachi-style cooking was introduced to the Unit-ed States by Japanese chefs as an innova-tive 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 com-fortable performing in front of an audi-ence.

Kyoto’s manger, Beejah Kanhalangsy, was a hibachi chef for nine years and says chefs enjoy engaging their custom-ers 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 ex-plain 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 be-fore beginning the show. First, they cover the grill in oil – often in shapes like a smi-ley face – and set it ablaze. Then, they be-gin 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. “Catch-ing the food in my mouth has been my fa-vorite 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.


“There is so much research that has been done about the discrim-ination or special distribution of food that shows that there are so many issues with food access that cannot be tackled really easily be-cause 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 undergrad-uate students, graduate students and Ph.D. candidates, the Food Lab is a congregation of educa-tors and professionals that each contribute unique skill sets and experiences. Project Coordinator Jeanne Leccese is among them.

As the head of the “Grow-ing Food Connections” program, Leccese stresses the importance of creating sustainable food com-munities. Her hope is that these food systems will not only address the hunger issues that threaten lower-income communities, but also benefit the surrounding agri-culture industry and local econo-mies.

“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 lo-cal level. There is a lot of pow-er that can come from accessing healthy food and there’s ways to do it that are supporting and in-clusive of everyone in our com-munities.”

The Food Lab focuses on lo-calism, 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 pro-gram with a specialty in food sys-tem planning.

Jenny Whittaker, a master’s of urban planning student, hopes this will be a step forward in de-creasing 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 pro-fession 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 peo-ple at the right place, at the right price.”

Dr. Samina Raja, the princi-ple 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 stu-dents and the faculty have been an inspiration for her.

“I wish I could take cred-it for having a brilliant moment when I thought of a lab – noth-ing like that happened. It was an incremental process,” Raja said in email. “I am proudest of the learning, both among our stu-dents and the broader commu-nity, and on-the-ground policy change that is fueled by the lab’s research.”

It has partnered with the feder-al agency Housing and Urban De-velopment (HUD), a local urban revitalization group, One Region Forward, and the nationally recog-nized Safe Routes to School.

Whittaker said the City of Buf-falo is ranked third poorest na-tionally. The metropolitan’s seg-regated 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 meet-ing place for conversation, brain-storming and community conver-sation. 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 ur-ban planning and community de-velopment, the team is driven to eliminate hunger sustainably, ef-fectively and nationally.


Continued from page 1: Food lab

Continued from page 1: saké!

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.

ubspectrum.com 3Monday, February 3, 2014

oPiNioN

Monday, February 3, 2014Volume 63 Number 44

Circulation 7,000

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A callous response to issues facing students appears to be the default for campus administra-tors. Following the pipes burst-ing in Ellicott Complex over win-ter break, flooding several dorms, UB officials stated the impor-tance 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 at-tending 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 of-fices 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 artic-ulation of a common problem plaguing UB – a communicative mismatch between officials and

students, and the deleterious ef-fects that result when problems inevitably arise.

The fact that none of the resi-dents interviewed had renter’s in-surance is less of a reflection on the newly independent students than it is on the officials respon-sible for educating and guiding students into independent living. That some would erroneously think the insurance was includ-ed in the other fees they pay only emphasizes this.

That Campus Living waits un-til issues arise, as opposed to be-ing proactive about problems, speaks to an unsurprising, though troubling, trend across the cam-pus. 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 cold-est months of the year and car-bon monoxide leaking – these are not abnormal or spectacu-lar problems. These are general-

ly predictable and relatively com-mon. What is abnormal is that the organization charged with housing and serving the needs of thousands of on-campus stu-dents would conduct itself in such a disgraceful manner.

UB has already proved itself unresponsive to the needs of stu-dents living off-campus, partic-ularly in the University Heights neighborhood, as if on-campus students would receive better treatment.

Campus Living and UB admin-istration 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 com-pliance with safety codes – and potential future issues.

UB’s growth and development pursuing UB 2020 has been ad-mirable, and it will certainly bring prestige to the university and ben-

efits for future students. The my-opia that accompanies this am-bition toward current students, however, is what must change.

The university and its depart-ments can no longer remain blind to problems that exist out-side Greiner Hall and the down-town 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 updat-ing outdated buildings in a mea-sured, proactive way is necessary. And when a pipe bursts, a pre-ventable and foreseeable incon-venience, a sincerely apologetic tone may prove more effective at retaining residents than apathy.


A pattern of forgotten student concerns A broken pipe leaves more damage on university’s reputation than on dorms

With the supply of drugs tra-ditionally used for lethal injection running dangerously low across the United States, the search for alternatives has yielded conten-tious results. The call for reassess-ing the nation’s position on capi-tal punishment has been renewed, with two ideologically divided camps staking their ground.

With the nation at odds, and the two sides so incommensura-bly 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 res-olute opposition to capital pun-ishment in the European Union. Italian and Danish manufacturers of sodium thiopental and pento-barbital, respectively, have ceased shipping to U.S. prisons due to their opposition to the death pen-alty. The European parliament has exacted political pressure on pharmaceuticals to limit trade of the drugs to U.S. prisons.

As international norms increas-ingly bear on U.S. domestic penal policy through these trade restric-tions, the question must be asked: How long will the United States remain recalcitrant to shifting ex-pectations of developed nations?

For capital punishment or op-posed, the United States must ac-tively 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 respons-es to the drug shortage, as some states have responded by explor-ing controversial alternatives.

January included calls by Mis-souri and Wyoming republicans to reinstate firing squads as the “humane” and “most economical solution,” according to Rick Brat-tin (R-Mo.). In tandem have been a series of unprecedented execu-tions.

Jan. 9, Oklahoma man Mi-chael 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 Mc-

Guire was injected with a previ-ously untested combination of drugs. What followed was nearly a 25-minute death. Those present reported loud snorting and con-vulsing during the process. Mc-Guire was convicted of raping and murdering a recently married pregnant woman.

Jan. 29, following an unsuccess-ful appeal for a stay of the exe-cution that went to the United States Supreme Court, Missouri executed Herbert Smulls by injec-tion of pentobarbital produced in an unregulated compounding pharmacy, an increasingly com-mon 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 de-serve our harshest penalty, but whether that should be execution is debatable. Currently the United States and Japan are the only de-veloped countries that retain the policy.

But untested drugs, firing squads – these methods of ad-ministering the punishment are unconscionable, or in the case of the former, potentially unconsti-tutional.

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 administer-ing capital punishment is neces-sary to eliminate such controver-sial variation across the states and the risks this variation poses for those convicted. A conviction to death is not a conviction to un-necessary pain and suffering in the process.

Beyond this, as capital punish-ment becomes increasingly un-usual in the context of developed nations, we must assess if it can be administered in a way that is not also cruel.


‘Humane’ death no longer guaranteedAlternatives to lethal injection raise moral concerns

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On Thursday, UB announced a new connection with MASH Urgent Care service for students seeking treatment after hours.

The new collaboration is avail-able to students immediately. It will give them transportation to a MASH Urgent Care facility at no charge when UB’s health servic-es 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-Fri-day (closed on weekends).

MASH centers will be accessi-ble from 5 p.m. to 9 p.m. Monday-Friday and 8:30 a.m. to 9 p.m. Satur-day and Sunday.

“This newly formed partner-ship with MASH Urgent Care provides a win-win proposition for the UB student and address-es a longstanding issue of after-hours 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 conve-nient transportation option for our students to access the sever-al local MASH Urgent Care loca-tions in Western New York, col-lectively we have provided our students with a logical and con-venient choice for their medical needs.”

UB signed the 18-month con-tract 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

Vice President for Student Af-fairs Barb Ricotta said students should still use the free services on campus when they are open.

Since 2005, UB has been col-lecting $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 re-ported that as of the spring 2012 semester, the university held $1,075,000 of student money in the health center reserve. No fa-cility 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 loca-tion 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 partner-ship with UB,” McMahon said in the press release. “Having an af-ter-hours healthcare service is a great supplement to UB’s exist-ing healthcare options. I think this service will be immensely valuable to UB student commu-nity.”

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.


UB expands health care options for studentsCollaboration with MASH Urgent Care provides students after-hours treatment

AMANDA LoWNeWS editor

On Sunday, the Student As-sociation 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 hu-man services major, has worked in SA for four years – she has been an office manager, senior office manager and clubs servic-es director. She ran for president in 2012.

She is looking forward to working with SA President Sam McMahon and Treasurer Sid-dhant Chhabria. She is excit-ed to be officially approved and felt she was in a “lull” since Mc-Mahon 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 require-ments 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 for-mer assistant to the vice presi-dent, will take over Mai’s previ-ous 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 experi-ence,” McMahon said. “She’s a graduating senior, so it doesn’t politically interfere. It’s just a re-ally good fit for the organiza-

tion. I’m excited.”The Senate, which met for the

first time this semester on Sun-day, 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 basket-ball 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-spon-sorship line.

This semester, Senate meet-ings are scheduled every other Saturday starting Feb. 8 at 1 p.m. in 250 Student Union.


SA Senate votes Judy Mai as vice president

CourteSy of MAsh URgENT CARE

UB now offers free transportation to select MASH Urgent Care locations on the week-ends when UB’s health services are closed.


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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 Taiwan-ese 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 Mi-chael 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 deco-rated with white leather chairs matched with black tables. Booths line the walls; large flat-screen TVs hang; speakers blast popular music, which adds to the shop’s casual vibe.

Bubble tea is a drink origi-nating from Taiwan; it typically comes as a combination of black or green tea, sweetener and bub-bles (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 cus-tomize 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 consis-tently for about seven hours,” Ji-ang 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 fran-chise 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 intro-duce 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 con-sists of a mantou, a Chinese steamed bun, filled with braised pork, lettuce and a homemade sauce. The shop is currently of-fering 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.


Bringing more culture to The Commons

Kung Fu Tea’s opening offers students bubble tea and social atmosphere

JACKIE shI, The SpecTrumKung 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.


artS & eNtertaiNMeNt

sAMANThA LUBATKINStaff Writer

Nine thousand seven hundred and seven calories, 951 grams of fat and 32,713 milligrams of so-dium – that’s the nutritional val-ue Kathryn Bridgwood, a fresh-man occupational therapy major, thought a Caesar salad from Siz-zles had.

Bridgwood, an admitted health freak since her senior year of high school, downloaded UB Mobile – a smartphone ap-plication that helps count calo-ries and plan a diet on campus. Though some students have ex-perienced systematic glitches, such as the incorrect informa-tion listed for Sizzles’ Caesar sal-ad, many have found the dining feature helpful.

Caryn Hufford, a registered dietician at UB, said the app’s in-tentions were not only to aid stu-dents with specific dietary needs, but also to guide them toward a healthier college experience. Athletes can use it while follow-ing specific sport-related diet plans, while other students use it to shed excess weight, Hufford said.

The app can also help stu-dents with food allergies.

Lexis Pallman, a freshman oc-cupational therapy major, can’t eat dairy or red meat. Consum-ing either could result in severe stomach pains and nights spent curled over in “agonizing dis-comfort,” 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 re-spond to The Spectrum’s inqui-ries about the app by the time of press.

Bridgwood exercises every day, but exercise is not enough to en-sure a healthy body, she said, and nutrient intake is just as impor-tant. She found it helpful that upon sending a screen-shot of the inaccurate Caesar salad calo-rie-count to the head of Campus Dining & Shops (CDS), the cor-rection 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 real-ly inside my food.”

The fruit and granola Pani-ni from Pistachio’s sounds like a healthy option in times of crav-ing a delicious sandwich, Bridge-wood said. After using UB Mo-bile, however, she discovered what she thought was “healthy” actually contained 1,198 calories and 45 grams of fat, which is al-most an entire day’s worth of calories and fat in one sandwich.

Now, Bridgwood uses the app to create healthier salads at Put-nam’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, stu-dents have the opportunity to think before they eat, according

to Stephany Belmont, a fresh-man nursing major. She said it is easy to ignore the fat or sodium content when “aching for an es-cape from the stress of classes or the ever so popular late-night cravings,” and some college stu-dents 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,” Bridg-wood said. “I noticed I’m up lat-er 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 low-fat frozen yogurt from Perks Café or a fruit cup as a late-night snack. She said her snack op-tions depend on her mood and level of stress that day, but the app always keeps her from in-dulging in the most fattening and unhealthy foods.

Students seeking further nutri-tional advisement can meet with Hufford to create a diet plan specific to their needs; she is available by appointment. Huf-ford finds it easier to give stu-dents health information with the access of the app.

Hufford said the app will be updated and improved in the near future.


Nutrition on the goStudents use UB Mobile’s Dining Services application to track nutritional levels

MEgAN WEALaSSt. 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. Get-ting it right is essential. Here is a playlist of tunes that ties in to your hunger for both good mu-sic and tasty food.

Frank Sinatra – “I’ve Got You Under My Skin”

Sinatra creates an enjoyable at-mosphere 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 un-der your skin somehow. That’s rare.

UB40 – “Red, Red Wine”

UB40 is in the same catego-ry as Mr. Sinatra – “Red, Red Wine” is a song that gets your hips moving while you’re sau-téing 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

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 – “Margarita-ville”

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 char-coal flames.

Rupert Holmes – “Escape”You might not think you’re fa-

miliar with this song, but you’ll be singing along by the cho-rus. Holmes has made the per-fect song to get guests smiling in anticipation of enjoying their food. Eating in groups is large-ly about socializing, and there’s nothing that says bonding louder than singing along around a din-ner 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 key-board, fast drumbeat and high-pitched guitar are enough to speed up those crucial final mo-ments.

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 trea-sured moments. “It was La-bor Day weekend / I was 17 / I bought a Coke and some gas-oline / 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 coun-ty fair food? But what stands out the most to listeners is the cho-rus, in which McGraw cleverly places the words: “I had a bar-becue stain on my white t-shirt / She was killing me in that mini-skirt.” Great food and beautiful girls make this hit country tune a nostalgic representation of what food is all about: reliving mo-ments you never thought you’d remember.


Tunes to curb your mind’s hunger

phoTo ILLUsTRATIoN By ChAD CoopER, ThE spECTRUM

UB students are using UB Mobile’s dining feature in order to keep track of their nutritional intake.

ALINE KoBAyAshI, The SpecTrum


MEgAN WEALaSSt. artS editor

An oozing chocolate fon-due, 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 classi-fied 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 talk-ing chocolate spread in the bed-room – Food Porn is the com-mon 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 noth-ing 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 paral-lel with the popularity of photo app Instagram. As of Feb. 1, the hashtag “foodporn” had been attached to 20,980,244 Insta-gram uploads.

Yet despite the large numbers that the hashtag generates on Instagram, it still fails to total-ly dominate the app – whereas, on the ever-growing social me-dia outlet Pinterest, the Food & Drink category is reigning su-preme as the most used. It is ex-citing, however, that these in-creasing statistics are repre-sentative of all who enjoy the quality of food – restaurateurs, professional chefs, food critics and most importantly, amateurs.

The emergence of food pho-tography on social media has en-couraged an increase in home cooking. And in a society where takeout and diners are becom-ing more expensive in compar-ison with the shrinking wages of most workers, home-cooked meals are a frugal and healthy al-ternative. Food Porn is some-thing that is being recreated in the home, as well as on the din-ing tables of America’s most ex-pensive restaurants.

Though cooking at home and enjoying the presentation of

food is a praiseworthy concept, there is one problem: food lust-ings are almost always directly in response to foods that are cer-tain to pile on the pounds.

A glossy photo of a chocolate-drizzled 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 revolutioniz-ing 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 net-work of social media. The con-tinuous images of food on Ins-tagram may seem mundane and overused, but there is art and ex-citement in the composition.

The creating of food photog-raphy 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 choc-olate cake, then let society eat cake.


#FoodPorn: Seductive food in the age of social media

phoTo ILLUsTRATIoN By ChAD CoopER, ThE spECTRUM

Traveling taste budsA roundup of delectable meals from around the world

KEREN BARUChSeNior featureS editor

Studying abroad means im-mersing yourself in varying cul-tures 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 out-side of your comfort zone.

What it really means to me, though, is that my taste buds have a new opportunity to par-ty with different types of cuisine.

Right now, I am not abroad. I am not traveling anywhere be-yond UB’s North Campus.

The party that should be oc-curring in my mouth is actually occurring on my Facebook and

Instagram newsfeeds – but I’m not complaining. The #food-porn is like window-shopping for food. I’m enjoying observ-ing the treats my friends are con-suming – 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-look-ing, almost-licked-my-computer-screen-from-staring images.


Carly Schreiber, a senior com-munication major, had the lux-ury of eating falafels and fresh-made hummus from Falafel Hippo in Tel Aviv during her spring 2013 semester in Israel.

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 or-dered from Giolittli while traveling through Rome.

Joanna Weiser, a junior media study major, is in Florence. These are five heart-shaped margarita pizzas from Gusta Pizza.

Daniele Gershon, a junior me-dia study major, spends her mornings at Brunch and Cake in Barcelona, indulging in eggs Benedict with turkey on a waffle for breakfast.


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A recent UB survey found one third of students are overweight. It revealed almost every student needs to improve his or her dai-ly intake of fruits and vegetables to five or more times per day, ac-cording to Sherri Darrow, the director of Student Health and Wellness.

Some students count calo-ries and prepare balanced meals, while others fulfill the stereotyp-ical college student diet of Ra-men and Easy Mac. Several UB students shared their eating hab-its with The Spectrum.

After watching Food, Inc., a 2008 documentary exposing American corporate farming, Samantha Schustek became a vegetarian.

“I didn’t know how [poor-ly] the animals were treated,” said Schustek, a senior speech and hearing science major. “The chickens were chemically engi-neered 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 com-munication major, has yet to find a way to maintain a healthy diet at school.

His “stellar” macaroni and cheese, grilled cheese and Ra-men soup are his specialties in

the kitchen, he said.Bieber lives off his parents’

budget when he’s in Buffalo be-cause he doesn’t work while he studies. When he’s at home, there’s always a meal on the ta-ble. 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 Ko-rean Express if I’m on campus, and if I’m home I have McDon-ald’s or Wendy’s. For dinner, I ei-ther have Chinese delivered or I pick up dinner from Kung Food on Main St. When I’m drunk lat-er 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 in-crease 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 remem-ber 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 veg-etables” and doesn’t use much seasoning. Here and there, how-ever, she will add a tablespoon of dressing or hot sauce for some tang.

“I don’t even crave meat any-more – 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 shop-ping 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 nutrition-ist and dietician at UB, believes the habits students develop in

college could stay with them for much longer.

“College is an ideal time to de-velop some good eating habits that can help prevent develop-ment of chronic disease later in life,” Cochran said.

Eating regularly, includ-ing 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 academi-cally, according to Cochran.


Food FightSurvey finds college students struggling to maintain healthy diet

Samantha Schustek, a senior speech and hearing science major, eats vegetables every day. Often-times, she makes kale chips.

KEREN BARUCh, The SpecTrum


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Healthy eating isn’t just a habit or a way of life for Hannah Per-no, 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 ser-vice since she was 16 years old, Perno understands the impor-tance of eating healthy more ful-ly than most students.

An ABC News study showed the best medicine for our im-mune 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 eat-ing habits and improve immune systems throughout the UB community.

“People don’t really under-stand 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 differ-ence.”

Perno has never had to make a switch from processed to organ-ic 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 al-ways 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 phys-ical. When Perno was 11, Smith told her she wouldn’t be able to go to her desired summer soccer

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 quar-ter 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 ap-preciate their healthy lifestyle on the farm, but it wasn’t until Per-no 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 regis-ter and took orders behind the drive-thru window.

“On my very first day, I no-ticed that everybody who worked there would snag a chicken nug-get 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 McDon-ald’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 compost-ing are consistently implemented and encouraged. She’s also a new member of Alpha Kappa Chi, UB’s professional environmental fraternity.

“[Through the fraternity], I fi-nally 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 geo-science major and president of Alpha Kappa Chi, said he re-members last semester’s Buffa-lo Re-Tree event at Daemen Col-lege 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,” Prinz-ing 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 af-ter 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 avail-ability of less healthy, processed foods.

“If your great grandmoth-er wouldn’t be able to identify it, [don’t eat it],” she said.


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This week, the Bulls (11-7, 5-3 Mid-American Conference) de-feated 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 break-down of how UB performed in each phase of the game.

Three-point shooting: C-

Despite Buffalo’s highest scor-ing 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 per-cent from deep, with freshman guard Shannon Evans leading in efficiency (3 of 6). Junior for-ward Will Regan began Sunday’s contest hitting his first three 3-pointers, but missed his ensu-ing five. The Bulls shot 30.8 per-cent as a team and took near-ly half (26 of 55) of their shots from behind the arc.

Foul shooting: B-Buffalo shot uncharacteristical-

ly 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, in-cluding 6 of 7 by senior guard Joshua Freelove.

Ball control: B-

The Bulls assisted on a season-high 24 baskets on Wednesday night because of their effective inside game. Before senior for-ward 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.

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 of-fensive game of the season de-spite failing to score for the first three minutes of the game.

The offense wasn’t quite as po-tent on Sunday, with a few ill-ad-vised shots late in the game as the team struggled to rebound after McCrea fouled out.

Rebounding: B+

The Bulls got consistent re-bounding numbers from near-ly every player on their team last week, with McCrea recording 11 rebounds for a double-double on Sunday.

On Wednesday, they out-rebounded the Broncos, 41-27, but they struggled on the glass on Sunday, recording just 27 re-bounds to the Falcons’ 42. Part of that is likely due to the fact that McCrea fouled out with 2:28 left in the game.

Buffalo’s offensive rebound-ing continues to be superb, as it continues to garner second op-portunities on offense. Over the past two games, the Bulls have grabbed 29 boards on the offen-sive glass.

Defense: B

The Bulls surprisingly held Bowling Green to a lower shoot-ing 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 af-ter 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 Sun-day’s game came on an untime-ly technical foul on head coach Bobby Hurley. After McCrea’s fifth and final foul of the game, with just over 2 minutes remain-ing, 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 extreme-ly effective on Wednesday and much of that credit goes to Hur-ley.


Hardwood Report Card Bulls split week’s games in contrasting offensive performances

“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 offen-sive 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 re-laxed and played Cornhole on the lawn and shuffleboard and

darts in White’s basement. Jurise-vic said she spent a majority of her time playing in the backyard with the White family’s chocolate lab puppy.

Jurisevic noted the White fam-ily was kind and welcoming. She said White’s daughters sang kara-oke 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 din-ner.

“It didn’t feel like Danny White wanted to have us over just be-cause 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.”


Continued from page 12: White“I try to eat roughly 4,000 cal-

ories a day,” Carlson said. “We all work out several hours a day, so it is important to replace those calories lost through exer-cising.”

A wide receiver needs to ad-just 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 bal-ancing 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 hab-it. Your body will adjust after this time to ignore the feeling of hunger when reducing the intake of carbohydrates.”

Lee has been advising his teammates about his diet and how to achieve optimal levels of fitness. He believes in a bal-anced diet of proteins and all natural foods. Lee also believes that committing to healthy eat-ing involves a great deal of men-tal 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 endors-es a team breakfast, lunch, din-ner and post-game meals for the players who travel with the team. Because UB has a contrac-tual agreement with Pepsi, ev-ery sports team will also use the operations budget to supply the players with Pepsi products, in-cluding Gatorade and Aquafina.

“It is essential for student-ath-letes 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 de-

velopment account, which is es-sentially composed of fund-raised and donated money.

“Our programs encourage community members to donate their food services as what we refer to as a ‘gift in kind’ dona-tion,” Greene said.

He said that means local eater-ies will sometimes provide food for the athletes without an ex-change of money or advertising.

The development account will provide “occasional meals,” which can include team-bond-ing activities like having a pizza party at the coach’s house. These “occasional meals” are also pro-vided by donations and fund-raisers.

The task of feeding just a few 300-pound men can be daunt-ing – supplying an entire athlet-ics program with food is a much bigger undertaking. Greene said coaches and the athletic depart-ment’s administration at UB col-laborate to ensure that student-athletes are given all the resourc-es needed to stay in prime shape.

“At the end of the day, you want to eat what looks the most natural,” Lee said.


Continued from page 12: Fuel


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Fueling the bodies that fuel UB’s athletic endeavors

ToM DINKIaSSt. SPortS editor

While the UB sports teams were hard at work this fall, their appetites were satisfied with food from the home of Athlet-ic 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, in-cluding the men’s and women’s soccer teams and the men’s and women’s tennis teams.

“We want to build a family at-mosphere with our student-ath-letes,” White said in an emailed statement. “They work extreme-ly hard all year long and we want them to know we support them and we are a team.”

Natalie Jurisevic, a senior de-fender on the women’s soccer team, attended one of the din-ners and appreciated White hav-ing the team over for a meal.

“It meant a lot to me be-cause I feel as though non-reve-nue 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 ca-ters 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 Jurise-vic.

White hosts ‘family dinners’ for teams to build unity

oWEN o’BRIENSPortS editor

Senior wide receiver Fred Lee is a man of many skills. He’s well known for his pass-catching abil-ities and motivational speaking around Buffalo, but he’s also an exceptional cook, and there’s a good chance he’s made some-thing for you before.

Lee has worked as a manag-er 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).

CAJUN WINGSIngredients: one bag of chicken wings, Cajun seasoning, pepper, paprika, red pepper seasoning, thyme, parsley, butter and hot sauce.

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 season-ing, 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, ad-just 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 readi-ness.

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.

LIGHT TUNA SALADIngredients: StarKist Chunk Light Tuna, an egg white beater, pep-pers, onions, avocados, a third of a cup of cheese, spinach leaves, romaine lettuce and tomatoes.

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, av-ocado 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 ro-maine lettuce, cheese, toma-toes and any other toppings you would like. Add the tuna mixture to the top and enjoy.


ChAD LEUThAUsERaSSt. NeWS editor

In 1970, there was one player in the NFL over 300 pounds. To-day, 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 aver-age human. And the Bulls’ of-fensive 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 line-men eat roughly 4,000 to 6,000 calories a day, according to ESPN. A rigorous and often overwhelming diet must be im-plemented for these student-ath-letes in order to maintain ideal physicality.

“The university has a nutri-tionist that we use as a resource,” Greene said. “We as the depart-ment do not employ a nutrition-ist for the athletics department, and it is the student’s responsi-bility to pursue the nutritionist’s services.”

Carlson and senior wide re-ceiver Fred Lee said they have no knowledge of these resources.

“I think the school should in-vest in a nutritionist for every sports team,” Lee said.

Greene is responsible for the day-to-day operations of the de-partment – approval for trav-el, budget expenses and keep-ing the university’s athletic facil-ities 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 supple-ments.

Buddy Morris, the football team’s strength and condition-ing 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 equiva-lent 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 con-sists of three separate payment periods per semester.

Although the exact number changes every year due to chang-es in the meal plan costs, each payment ranges between $1,800 and $1,900. If the student de-cides to live off campus, then a

combined figure will be included in the stipend to cover living ex-penses, which are equivalent to a double sized dorm room. In or-der 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 physi-cal fitness of the entire UB foot-ball 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 play-er will receive a yellow, green or red card at the end of the assess-ment. 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 usual-ly be encouraged to eat as much as possible to maintain or gain a high body weight.

A look inside Fred Lee’s kitchen

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 con-test during halftime of a men’s basketball game in 2012. Eating copi-ous wings, however, is an anomaly for most athletes; UB’s athletic department strives to give them the nutritional food they need to per-form at the best of their ability.

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.

See FUEL, PaGe 10

See WhITE, PaGe 10

Documents

The Food Issue: The Spectrum Volume 63 Issue 44