The Galette

The GaletteIowa City West High School May 31, 2012

Edible DiversityTake your tastebuds on a tour and explore tradi-tional foods from around the world p. 7

Home Harvest

Q&A with Zach Hingtgen: we talk food, favorites and stir fry pg. 5

BountifulBrunchBreakfast-

lunch favorites

pg. 10

Fresh food from your backyard

pg. 11

4

5 8

113

THE EDITORS:

HANNAH MUELLERLEILEFIONA ARMSTRONG-PAVLIK

02 TOC

PAGE DESIGN BY//HANNAH MUELLERLEILE

WHAT’S INSIDE3Farmers’ MarketThe Farmer’s Market is back and better than ever.

4Sweet & Salty

5Rising Chef

6Opinion and Editorial

7Tasty Traditions

10Sunday Favorites

11Backyard Bounty

12Drink Destiny

Snacks to satisfy your salty and sweet tooth.

From fish and chips to stir fry, we talk food with Zach Hingtgen.

Cover story. Sampling stu-dent’s traditional dishes.

Eggs, coffee, and flaky cinnamon rolls make a beautiful brunch.

Learn how to start a plot and grow your own food.

Back page. Which summer drink are you?

Table of Contents

COVER PHOTO AND PAGE DESIGN BY//HANNAH MUELLERLEILE

It’s back and better than ever; in its 40th year, the Iowa City Farmers’ Market is ready for yet another season. The spots have

been reserved, and the vendors have been decided upon.

The first Iowa City Farmers’ Market of the season was on May 1, but ven-dors have already been planning for months.

On its first day open, people of all ages packed the parking garage.

Produce, snacks, and homemade goods are found at every stand. At the Iowa City Farmers’ Market, there is something for everyone, from leather gloves to leaf lettuce.

Again this year, there are vendors spilling out onto Washington Street, typically selling delicious-smelling, ready-to-eat snack foods.

Hannah Neel ’12 and her family run Neel House Bakery at the farmers’ market. For them, like many other vendors, the season starts well in ad-vance of the first market. Neel and her family pick the recipes they wish to use

ahead of time, and use seasonal fruits in their confections. Plus, with spe-cial treats for different holidays, their menu is full of variety.

Above all, Neel says her favorite part about the Iowa City Farmers’ Market is the people. Helping run her family’s stand allows her to meet all kinds of people she would not normally get a chance to talk to.

“It’s neat to see all the people at [the] Farmers’ Market, and being able to interact with customers face-to-face gives the business a personal touch. It’s great to see customers and vendors from previous years and catch up with how they have been doing and what’s going on in their lives,” Neel said.

With the market open from 7:30 a.m. until noon each Saturday and 5 p.m. to 7 p.m. on Wednesdays, there is plenty of time for everyone to have a chance to stop by.

And with the ever-changing goods for sale, the Farmers’ Market only gets more variety as the season goes on.

Farmers’ Market

One tomato, two tomato, three tomato, four;stop by a farmers’ market for produce, and you just might leave with even more.

TOP: Beautiful produce like these tomatoes can be found around every corner at the Farmers’ Market. ABOVE RIGHT: Exquisite pasteries like these from the Neel House Bakery are sure to tickle your fancy. BELOW RIGHT: Interested in starting your own herb garden? No problem. Plants like parsely, cilantro, rose-mary, and thyme are available for purchase at the Iowa City Farmers’ Market.

03 NEWS

BY FIONA [email protected]

PHOTOS & PAGE DESIGN BY//FIONA ARMSTRONG-PAVLIK

Where to Go: check out these spots in the Iowa City area to pick up produce and other goods.

Iowa City: Chauncey Swan Ramp & Park, 410 E. Washington Street.Saturdays from 7:30 a.m to 12:00 p.m. & Wednesdays from 5:00 to 7:00 p.m. May-October.

Coralville: Parking lot of the Coralville Aquatic Center. Monday & Thursday from 5:00 to 7:00 p.m. May-October.

North Liberty: North Liberty Recreation Center, 520 W. Cherry Street. Sundays from 11:00 a.m. to 2 p.m., weather permitting. May-October.

&weetS

Salty

Both s alty and sweet, these snacks will tickle your tastebuds.

Grab a h andful o f kettle corn o r a couple o f cara-

mels. Either way, your sweet ( and s alty)

teeth will b e satisfied.

Idle Hand Bars

Kettle Corn Caramelized Bacon

Sea Salt Caramels

Don’t settle for the stale pre-popped corn you can buy at the supermarket. Instead, make a batch of this salted, sweet-crunchy kettle corn that will remind you of those late summer days at the State Fair. You need:½ cup of popcorn kernels, 2 tablespoons of vegetable oil, 3/4 cup of white or brown sugar and salt to tasteHeat vegetable oil in a large pot over medium heat. Once hot, stir in popcorn and sugar. Shake vigorously. Keep shaking until popcorn pops every 2-4 seconds. Take off heat, salt to taste and pour popcorn into bowl and enjoy!

There are good things in this world and then there are really good things in this world. This recipe falls into the latter. Two delicious things, cara-mel and bacon, are combined to create a salty, chewy, caramelized snack (or meal) that will make you think, “Why didn’t I ever think of this?”You need: 2-3 strips of thick-cut bacon and ¼-½ cup of brown sugar. Pre-

heat oven to 350 degrees. Place brown sugar onto a plate. Take bacon and dip it into the sugar, lightly pressing sugar onto it. Lay bacon on

cookie sheet and cook in oven for about 15 minutes, flip-ping halfway through, or until the caramel is brown and

bubbling and the bacon is cooked through. Check often because the sugar can burn! Remove

bacon from cookie sheet and bask in its caramel-ized, chewy deliciousness.

These caramels are melt-in-your-mouth but-tery and the salt gives them an edge that will

keep you reaching for just one more. Surpris-ingly easy and quick to make, these candies are

a perfect gift, snack, or treat for a rainy day.

These layered bars are called Idle Hand Bars for a reason. As the saying goes, idle hands are the Devil’s tools and these bars are sinfully good: a layer of peanut but-ter sandwiched between crunchy-salty

04 FEATURE

PHOTOS BY// FIONA ARMSTRONG-PAVLIK

WRITTEN BY//HANNAH MUELLERLEILE

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chocolate and fudge. Your idle hands will undoubtedly keep reaching for more of these chocolatey, crunchy, sweet-yet-salty desserts once you’ve had just one!

Tempted? Check out wsspaper.com for the recipe. Sound yummy? Check out wsspaper.com for the recipe.

Rising Chef

The Galette: Do you prefer to bake or cook? Why?Zach Hingten: I prefer cooking most of the time. It’s just more diverse and gives you more options, such as Asian food or Mediterranean. It’s just a more mixed bag, if you know what I mean.TG: When did you first start cooking? Why?ZH: Hard to say. Probably in junior high sometime. But I didn’t really start to get into it until after eighth grade. My sister and I used to take turns cooking din-ner on Saturday nights, and then I just started to take interest in it and began to start cooking more and more often. Now I make dinner two or three times a week if I have the time. And especially now that my sister is at college, I’m sort of the primary cooker af-ter my mum.TG: What was the first thing you made?ZH: The first thing I made was definitely spaghetti, not counting Easy Mac, because it really doesn’t count.TG: What do you usually make? Why?ZH: Usually, if I were to pick something, I make stir fry with some kind of homemade sauce, just because it’s relatively simple and quick, but it still tastes great.TG: What your earliest cooking-related memory?ZH: Oh, dear. Probably making fish and chips with my grandma when I was young. At least that’s the most fond one. Just cooking with her or my mum compose most of my early cooking memories, I sup-pose.

TG: What do you like about cooking?ZH: I like cooking obviously because of the end re-sult, but also the process of getting there is really fun. And it smells really good (most of the time). But on top of that it also sort of gives a feeling of indepen-dence, I guess. Or self sufficiency, [like] being able to provide for yourself and not relying on someone else to always cook for you.TG: What’s your favorite part of it?ZH: My favorite part, as I said above, is the end re-sult, and just seeing the final product. And eating it, of course!TG: Favorite chef or baker? Favorite cooking show?ZH: Oh dear. I suppose if I had to pick a favourite famous chef, I’d have to say Wolfgang Puck. He just makes some pretty cool dishes. And my favourite show, I’d have to say, is Top Chef. [It’s] pretty fun to watch.TG: What’s your favorite thing to make?ZH: Favorite thing to make, although it is very sim-ple, is still stir fry. I just absolutely love the stuff. Es-pecially our way, if I may say so.

Zach’s Stir FryIngredients:- 2 tablespoons dry sherry- 1½ tablespoons minced peeled ginger- 2 garlic cloves, minced- ½ teaspoon dry crushed red pepper- ½ cup low sodium chicken broth- 2 teaspoons cornstarch- 1½ tablespoons soy sauce- 1 tablespoon asian chili-garlic sauce- 1 teaspoon sugar- Meat and vegetables of your choice

Recipe:For the stir fry, you just add the following things to a Wok pan.-A little bit of vegetable oil to keep things from stick-ing-Then you cook the meat in the oil (chicken, beef, pork, shrimp) until its almost done, then add veg-etables.-The vegetables and other things I generally add are bamboo shoots, water chestnuts, green onions, green pepper, broccoli (sometimes),carrot.-Then, once all of this is cooked until done, you add the sauce that you’ve already made and stir it up until the stir fry covered.-Serve over rice and voila!

05 PROFILE.

PAGE DESIGN BY//FIONA ARMSTRONG-PAVLIK

BY HANNAH [email protected]

PHOTOS BY// HANNAH MUELLERLEILE

ABOVE & BELOW: At home in his kitchen, Zach Hingten preps his stir fry as he shares cooking tips.

Q & AWhile most kids prefer burritos to bamboo shoots, Zach Hingtgen, a sophormore here at West, varies from the norm by cooking his own meals. We sat down with him to talk favorite foods, Food Network stars and stir fry.


Legalize Hemp

Phony FoodGlossy sauces spilling over perfectly cooked

meat on the front page of a food magazine; a bowl of cherries, glistening and plump in an advertise-ment; a perfectly golden brown turkey, slices steaming and juicy in a commercial: picture per-fect food. Tantalizing to look at, but unattainable to recreate for the average cook. Food has been transformed into an object to look at, but never have. It has become the edible equivalent of an airbrushed model from a Playboy centerfold. But food isn’t just an object to look at and admire. It is an integral and important part of our culture. And with the rising dependency on Happy Meals and McNuggets for sustenance, it’s no surprise that food is losing its important to most people’s lives.

Think about it. When’s the last time you cooked a meal with your family, sat down and ate to-gether? You probably can’t even remember. Food

has become a side note, a duty we have to trudge through! What happened to taking time out of the day to actually enjoy a meal? “Grab a power bar and just eat your breakfast in the car, honey! We’re going to be late!” has replaced sitting down and concentrating on a meal, savoring each bite.

Nowadays, food has been relegated to the status of artificial concoctions (have you ever seen how they make chicken nuggets? I shudder at the thought) served to us in a styrofoam box: pre-portioned, de-void of any thought.

However, in the face of the thoughtless food, there’s hope. Slow Food movements across the U.S. and the globe advocate for care and thought put into food once again. And this is good. Food is quite literally vital to us and we should care what we put into our bodies. We only have one body; let’s take the best care of it. And this includes not sourcing every meal from a drive-thru window.

Forget the shiny cellophane packages of the oh-so-convenient packaged food. Instead, take a Saturday morning for yourself and go downtown to the Farm-ers’ Market and look at the fresh, vibrant vegetables picked that day. Maybe grab a head of lettuce, a couple

of tomatoes, a loaf of freshly baked bread. Take the time and learn how to make a fresh summer dinner. A salad, maybe some grilled vegetables and chicken. Your taste buds and your body will thank you.

With teen marijuana use on the rise and pres-sure to legalize the infamous drug, the news has been saturated with pros and cons on the topic. However, its harmless cousin is being denied its own chance at legality. The Galette takes a stand for the legalization for the growth of hemp, for both the economy and the rights of citizens.

First of all, hemp and marijuana are not the same thing. Hemp does not have chemicals that could get a person high, and it is not a danger to society. It is a class-one substance even though it has no drug-like properties. Hemp is federally il-legal, but a handful of states have made it legal to grow hemp with a license.

Hemp is legal in many other countries, includ-ing most of Europe. Americans end up paying for it to be imported instead of growing it them-selves.

Hemp also has ecological benefits. It is much easier on soil than cotton. Almost the entire world is a suitable climate zone for hemp (includ-ing most of the United States). It can be grown in areas with generally unfavorable farming condi-

tions because hemp requires little water and no pesticides or herbicides. In fact, it can be grown with other crops to act as a natural herbicide, putting down deep roots so weeds cannot grow.

Hemp protein is also edible, and it is easier for peo-ple to digest than soy protein is. It can be used for fuel and bio-plastics. The market for hemp is growing, but legalizing its growth in the United States could make it grow more. If it was legal to grow, it would keep jobs in the United States instead of in other countries.

Pretty much the entire plant can be used, which makes it even more eco-friendly. Hemp can be food for humans or animals; in many countries, it is used in bird food or animal fodder, but the seeds are nutri-tious and safe for human consumption as well. Why would chemical-free food be a bad thing?

Currently, the government treats marijuana and hemp the same way. This only contributes more to the confusion surrounding hemp. If tobacco and alcohol production is legal in the United States, it makes no sense for a harmless plant like hemp to be forbidden. As long as individuals are informed about hemp, there is no reason for it to be illegal.

PAGE DESIGN BY//HANNAH MUELLERLEILE06 OPINION

ART BY// FIONA ARMSTRONG-PAVLIK

Should the harvesting and growing of hemp be federally legalized in the United States?

3-0The Galette editorial board voted for the legalization of hemp.

The Galette Editorial BoardHannah Muellerleile, Fiona Armstrong-Pavlik, Lilly Reitz

Edible Diversity

What we eat and how we

eat it helps define

who we are. So come travel the world

and taste the traditional

foods that help define the

cultures of students

here at West.

BY HANNAH MUELLERLEILE AND FIONA ARMSTRONG-PAVLIK

Food is part of culture.

GRAPHIC FROM//WIKIMEDIA COMMONS

CLOCKWISE FROM TOP LEFT: Ira-nian couscous with currants; Kas-ra Zarei ’13 keeps his Iranian roots; Loretta Parada ’13’s maintains her Mexican heritage through food; Sofia Mendoza ’14’s Chilean, Italian and Argentinian family leads to an ar-ray of foods at home; panqueques con manjar, a Chilean dessert; For Eleni Katz ’14, religion, tradition and food go hand in hand; Eleni’s latkes are made in celebration of Hanukkah.

Food itself is not a foreign idea to any of us. We all eat it, of course. But most of us are familiar with only a few types of cuisine. A few of West’s diverse student body talk about how food helps them stay connected with their culture.

PAGE DESIGN BY//HANNAH MUELLERLEILE

PHOTOS BY// HANNAH MUELLERLEILE AND FIONA ARMSTRONG-PAVLIK

“ -Sofia Mendoza’14”Like many varieties of Middle Eastern food, Persian cuisine incorporates lots of spices. It has balance; no dish is all about meat or just about vegetables. Chick-en, lamb, and beef are popular protein choices, espe-cially for kebabs. Salads, like those with cucumbers and tomatoes, round out the meal. Tabouli is also a popular dish.

Food is an important part of Persian culture. There is not a lot of Iranian food available in the Iowa City area, so Zarei’s family often cooks together. For Za-rei, it helps his family “[keep] holding [their] ties” to Iran.

What you need for spiced couscous:-couscous-dried fruit of your choice-turmeric-cuminAdd the dried fruit to the uncooked couscous.

Cook as directed on couscous packaging. Season with turmeric and cumin. Add as much or as little as you like.

Loretta Parada ’13’s family is from Mexico. While they eat more common Mexican foods such as enchi-ladas and tamales, Parada’s family also enjoys more unknown dishes, such as barbacoa, or cooked cow head, and tripas–small intestines from cows or other livestock.

For sweets, one cannot go wrong with choices like flan, a caramelized custard; horchata, a beverage made from sweetened almond and rice; and decadent tres leches cake.

Like Zarei, Parada also feels a strong cultural con-nection to food. “In my family, food brings us closer together. We all help prepare the food, which helps pass down cooking traditions,” Parada says.

What you need for flan: -8 ramekins or a large bowl-1 cup sugar-3 eggs-14 oz. sweetened condensed milk-12 oz. evaporated milk-1 tbsp. vanilla extract, -a pinch of cinnamon (optional)

Preheat oven to 350 degrees.In a medium sauce-pan, melt the sugar. Add cinnamon if you wish. Pour this into the bottoms of the ramekins or large bowl.Beat the eggs, sweetened condensed milk, evaporated milk, and vanilla. Pour this onto the sugar mixture in the ramekins or large bowl. Bake for 60 minutes.When cool, slide a knife around the edges of the ra-mekins or large bowl. Carefully invert onto a plate and enjoy.

Though most of the Jewish food Eleni Katz ’14 eats is just for holidays and special occasions, food is still important to her family. “Every food has a story be-hind it or how it relates to the religion,” Katz says. “Since [traditional food] is usually for holidays, our whole family gets together and cooks and we have a big meal and sit around a huge table. The conversa-tions and the food we have... It’s just really nice.”

Eleni’s Latkes: “Latkes [are] sort of like the [Jew-ish] version of hashbrowns,” Katz said. To make, shred two or three medium sized potatoes and shred one medium-small onion and mix. Mix in two to three tablespoons of flour, one egg, lightly beaten, and salt and pepper to taste. Fry them in olive or vegetable oil in a skillet over medium heat. Don’t forget to flip them when one side is golden brown and crunchy.

“You can eat them with applesauce or sour cream for more of a salty and sweet or a salty and creamy combination. They’re good!” said Katz.

Sofia Mendoza ’14 is from Santiago, Chile. Her mother is from Argentina, and her grandmother was an Italian immigrant during World War II. Her pater-nal grandparents are Chilean but spent many years in Germany. Needless to say, Mendoza’s cultural back-ground is full of variety.

This cultural variety translates directly to the food she eats. “[We eat] a lot of pasta, due to the Italian influence, so on Christmas, we make gnocchi. They take four hours to make!”

But her Chilean heritage also shines through. “I also make empanadas with meat, egg and olives,” Men-doza said.

“They take three hours to make, but they’re a lot of

fun and taste good! They’re good [for] family bond-ing.”

To Mendoza, this mix of cultures and traditional and modern is nothing new,

“We often mix [everything] in our dishes,” she said. “I never eat American food. My mom never cooks ‘regular’ food. I never really think of [the food I eat] as traditional,” Mendoza said. As a result, Mendoza often has to ask her mom to explain the food she eats to her friends. “For everyone else, [the food I eat] is really different!”

Satisfy your sweet tooth with this traditional South American dessert of little pancakes filled with dulce de leche, or as it is called in Chile, manjar.

“I love, love, love manjar, which is like a caramel, but sweeter. It is so good. It’s the chocolate of Chile,” Mendoza said.

Panqueques con manjar make about 12 filled pan-cakes.What you need:

-1 cup sifted flour-1 level teaspoon baking powder-3 eggs-1 cup of milk-1 tablespoon melted butter-1 tablespoon of sugar-1/8 teaspoon of saltManjar (dulce de leche) to fill pancakesTo make manjar: pour one or two cans of sweetened

condensed milk into a large glass bowl. Microwave milk on high in 1 minute increments. After a minute, take bowl out and stir condensed milk with a spatula. In the beginning, the milk will foam up violently. Watch to make sure it doesn’t overflow. Repeat the heat-then-stir until the milk turns the color of but-terscotch and has the texture of Nutella.

To make pancakes: Sift flour, salt, sugar, and baking powder in a bowl. In a medium bowl, whisk eggs and milk. Sift and whisk in flour mixture gradually so that no lumps will form. Add melted butter. To make pan-cakes, lightly butter a hot skillet. Pour ¼ cup amounts of batter onto a hot skillet and spread the batter out with the back of a spoon into a thin pancake. Cook on medium-low to medium heat until golden brown, flip and brown the other side. Then, fill pancakes with a generous layer of manjar. Roll pancakes around fill-ing. Serve warm or cold and enjoy!

[Traditional food is] something that

made us feel like we were still at home.

Kasra Zarei//Persian

Loretta Parada//Mexican

Eleni Katz//Jewish

Sofia Mendoza//Chilean

Bountiful, Beautiful Brunch

Everyone’s favorite not-quite-a-meal: brunch. A meal for when one wakes up too late to eat breakfast, but not late enough to go straight to lunch. Regardless of when you eat these dishes, they will certainly satisfy.

BY FIONA ARMSTRONG-PAVLIK

Egg-in-the-HoleA dynamic duo. A perfectly cooked egg with golden-brown, buttery toast: not only is it delicious, but it multitasks too.

What you need:- A couple slices of bread (white, wheat, or really, anything you want)

- Salted butter (softened) or margarine- Eggs- Salt & pepper

1. Take a round cookie/biscuit cutter, rim of a glass, or even a knife, and cut a hole in the middle of your slice of bread. Take out the cut-out bread round.2. Spread butter/margarine onto both sides of the bread and the cut-out bread round and salt and pepper.3. Place bread and bread round into a

PHOTOS BY// HANNAH MUELLERLEILE

The Perfect Cup of CoffeeStart your day off with a little pep. A hearty mug of coffee gets even better when French-pressed.

What you need:- One French press- The best medium roast coffee

beans you can find- Coffee bean grinder- Boiling water

nonstick (if not nonstick, put a little butter into pan to melt) over medium heat.4. Let bread sit without touching it for a minute, or however long it takes for the one side of the bread to become a dark golden brown (be careful, the bread round toasts faster!) and then flip it over.5. With the toasty side of the bread facing up, crack an egg into the hole into the middle (if it’s a larger egg, the white tends to spill over).6. Cook over medium-lowish heat until the egg white looks set from the top. If you like your yolks really runny, take off heat now and eat! If you like a firmer yolk, flip the bread over again so the yolk is now face-down. Cook for 45 seconds to a minute, or until the egg is spongy, but not rubbery.7) Plate up your egg-in-the-hole and enjoy! Don’t forget to put the crispy bread round on top (It’s the best part!).

1. Grind beans (1/2 cup beans = 4 cups of coffee, multiply to get however much you would like).2. Boil water.3. Put ground beans into French press.4. Pour hot water in slowly.5. Use a spoon to stir coffee bean/water mixture a couple of times.6. Set a timer and leave it alone for five minutes. No more, no less.7. After the time is up, depress the French press plunger slowly and pour yourself a perfect cup of coffee. Mmmhm.

Heavenly Cinnamon RollsThe best way to end any meal is with something sweet, and brunch is no exception. If the richness of the egg-in-the-hole wasn’t enough for you, the

ooey-gooey-goodness of these cin-namon rolls is sure to hit the spot.Craving the full reci-pe? Check out wsspaper.com.

Log on for exclusive web coverage.

WWW.WSSPAPER.COM


10 FEATURE

RECIPES BY HANNAH MUELLERLEIE

Pick the land:Pick a plot of land, but don’t overestimate the size.

To start, aim small. Start with maybe a 4 by 6 foot plot. You can always make it larger next year!

“Start out small, and see how it goes” said Kate An-streicher ’14, a member of Slow Foods Club.

Also, don’t forget to enrich the soil with compost or manure (Don’t say “ew!” too quickly. Manure is magic for soil). You can pick up a couple of bags at a local gardening store to mix into your soil.

What to plant:This may seem obvious, but plant

things you will actually eat. Never eat eggplant? Don’t plant it. Don’t be enticed by the seeds’ pretty pack-aging!

“Iowa has a great climate for toma-toes; they like it dry and hot. It’s too late this season for cold-weather veg-gies, but you can definitely still plant cucumbers, bush or pole beans, squash, eggplant and zucchini,” Anstreicher says.

It is best to choose three or four kinds of plants you want to plant and stick with those.

When buying seeds, pay attention to how long it takes to germinate and often seeds say where they grow best. If a seed grows only in tropical climates, they may not be the best choice.

Where to get seeds:Seeds from Target or Walmart are convenient, but

there is often little variety in their seed selection.For uncommon seeds, places like Pleasant Valley in

Iowa City or websites like Johnny’s Selected Seeds and Territorial Seed Company stock a huge variety. When buying seeds, pay attention to how long it takes for them to germinate and where they grow best. If a seed grows only in tropical climates, they may not be

the best choice.

Planting:Read the back of the seed packet!

Each seed often has slightly differ-ent planting specifications to get the most seed germination. Pay attention to what the information says and fol-low it as closely possible.

How to Maintain a Garden:After you plant, it’s time to wait un-

til the fruits of your labor are ready to harvest. But don’t think you are duty-free.

Maintain your garden by pulling weeds and water-ing when it hasn’t rained for two or three days. With patience and lots of love, your garden will produce delicious vegetables (or fruits) for you to consume. So go out and garden already!

Grow Your Own Food

How can you not love the thought of endless fresh produce at your fin-gertips, especially at the fraction of the cost? Not to mention the health benefits of organic harvested-20-feet-away local! What’s stop-ping you? Let’s get started.

TOP: Kale flourishes in West High Slow Food Club’s garden. ABOVE RIGHT: Pea plants thrive under the Slow Food Club’s care.

11 HOW-TO


I ADORE HARVESTING THINGS. IT’S SUPER SATISFYING

“

“PHOTOS BY//HANNAH MUELLERLEILE

Need Some Inspira-tion? Look Behind West’s Band Wing!

Slow Food clubmem-ber Kate Anstreicher talks about the gar-den’s successes and how it got its start.

What do you grow? “We started lots of stuff in the greenhouses, but the first seedlings we put in were onions, all sorts of lettuce, kale, garlic and thyme. We also planted beet, spinach, arugula, radish and pea seeds around the same time.”

Is gardening hard? “I wouldn’t call it hard, necessarily, but it does take time, commitment and a bit of sweat. Especially if

you have an organic garden, there is a lot of time spent weeding and watering. It is very much worth the work, however; there is nothing like home-grown, fresh produce!”

Can anyone grow their own food? Absolutely! “Windowsills of apartments, potted tomato plants or full-out farms all work and, most likely result in good food.”

COMPILED BY// HANNAH MUELLERLEILE


Summer and high temperatures are just around the corner. But don’t sweat it; we have just the solution to warm-weather problems. Try one of these delicious chilled drinks, and your troubles will melt away faster than the ice does.

PAGE DESIGN BY//FIONA ARMSTRONG-PAVLIKPHOTOS BY// FIONA ARMSTRONG-PAVLIK

BY FIONA [email protected]

What Summer Drink Are You?

Which color do

you prefer?Green

Pink

Which subject do you prefer?

Math Eng-lish

How many

sweaters do you own?

Few-er than 5

More than 5

How frequently

do you quote Mean Girls?

Nev-er

Con-stantly

Do you ever

enjoy home-work?

NoYes

What would you

rather be doing on a Saturday

night?

Go-ing to a party

Read-ing a novel

Spend-ing an

evening with friends

Start here

What is your idea

of the perfect vacation?

An urban

escape to a city

A luxury

beach resort

Iced Coconut Chai Latte:

You’re calm, cool, and collected. You don’t sweat the small stuff. You are

reliable, so people depend on you to help them make big decisions.

Recipe:- 1 cup water- ½ cup milk- 1 tea bag of chai- 1 tbsp. of coconut syrup- Ice

Boil the water, then brew the chai until it reaches your deisred strength. Stir

in the coconut syrup. Next, add the milk and as much ice as

you would like.

Raspberry Lemonade:

You are the perfect blend of sweet and sassy. You know what you want from

life, and you are not afraid to go get it.

Recipe:- 12 fl. oz. water- juice of ½ lemon- 2 tbsp. sugar- 1 tbsp. raspberry syrup

Combine the lemon juice and sugar, and stir until the sugar dissolves. To finish, add the water and syrup.

Bubbly Tropical Ginger Ale:

You’re exciting and fun. You are a compassionate person, and you are

very good with people. You are admired by many, and everyone wants to be you.

Recipe:- 6 fl. oz. ginger ale- 3 fl. oz. orange juice- 3 fl. oz. pineapple juice

Stir the juices together. Add the ginger ale and garnish with fruit if

you so desire.

GRAPHIC FROM// iCLIPART

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