owl magazine spring/summer 2016

FOOD TOBOOSTYOUR MOOD P.10

Kitchen Cosmetics p.5

Homegrown Harvest p.19

SPRING/SUMMER 2016

Budget Gourmet p.9

Battling Hidden IngredientsMany foods perceived as “healthy” actually have harmful ingredients.

EDITOR IN CHIEFSydney Gaeth

CONTRIBUTING EDITORJessica Conway

WRITING STAFF Georgina Cammayo, Joe Sheeran, Rashard Davis, Stephanie Perkins,

Nick Dement, Faras Aamir, Amy Younger, Daniel Mele

PHOTOGRAPHY EDITORNeil Harman

FRONT PAGE PHOTOGRAPHYJohn Morin

PHOTOGRAPHY STAFFNick Rynes, Matt Tennyson

ART DIRECTORJohn Parks

DESIGN SPECIALISTBrianna Breece

PRODUCTION ASSISTANTSMatt Combs, Alyssa Dietrich,

Kelsey Stephenson

BUSINESS MANAGERRachel Mitchell

CHIEF ADVISERClaudia Brown

TECHNICAL ADVISERPhilip Roszak

PRINT PUBLISHERStockson Printing Company

12

For my first issue as Editor in Chief,

I am thrilled to share a favorite topic

with all of you – FOOD.

From half-baked brownies

and gooey mac and cheese to the

healthiest spinach smoothies – I

want all of it.

I’m also fascinated by nutrition

and believe that we should be

aware of the growing processes and

ingredients in food instead of just

number of calories.

I’m happy to be able to share

this information and so much more

about the wonderful world of food

in this issue of Owl Magazine.

If you’re someone who must have

a caffeine fix, seek out one of the

only coffee food trucks, The Grateful

Grail (p. 4).

Have a food allergy? Flip to page

6 for a unique perspective on the

growth of food allergies.

Are you often on the move?

Making “Muffin Meals” (p. 8) is

a great way to avoid making poor

choices when hunger strikes. Pop

them in the oven at the beginning

of the week for handy, filling snacks

to grab on your way out the door.

Are you feeling down? In “Food

to Boost Your Mood” (p. 10), we

discuss the effects certain food

choices have on how you’re feeling.

Do you know what you’re really

eating? Knowing the “Hidden

Ingredients” (p.12) in foods will

arm you with the knowledge to eat

healthy. From L-Cysteine (duck

feathers) to cochineal extract

(crushed bugs), you’ll be a pro at

figuring out what is really in your

meals.

May you be inspired to brush

your teeth with strawberries (p. 5),

save the environment (p. 14), and

abstain from fast food regardless of

what your favorite sports player is

promoting (p. 7).

Happy eating!

SPRING/SUMMER 2016 | OWL MAGAZINE

EDITORIAL

Editor’s Note:Food for Thought

NOW ON FACEBOOKfacebook.com/OwlMagazine

124Do you know what you’re

really eating?

12


TABLE OF CONTENTS

Homegrown Harvest Community supported agriculture brings farm-fresh food

straight to your table.

Get “Vegucated”Discover how eating plant-based protein instead of meat will

reduce global warming.

Also Inside: Muffin Meals p.8Junk Food Jocks p.7

12Curbside CoffeeAn HCC student created his own coffee truck business and is

serving on a street near you.

Kitchen CosmeticsLearn how fruits can be used as beauty products.

4 5

Budget GourmetGreat tasting meals can be prepared right at home for cheaper

than a trip to the drive-thru.

6Surviving Food AllergiesHave a food allergy? Make the meals you crave using

alternative recipes.

Food to Boost Your Mood p.10

14

9

15

5

The feel-good groove of the Grateful

Dead has managed to collide into the

world of…wait, what? Coffee?

That’s right. Two brothers and

Harford County residents, Brian and

David Seward, have started their own

business, The Grateful Grail—a coffee

truck.

Brian, an HCC student, noticed a

lack of coffee at live music festivals and

decided to create his own coffee truck.

This is how the journey began.

He knew he’d need help and his

younger brother was just the guy.

“Brian asked me to be a part of the

team and I was down for it 100%,”

says David.

The two joined forces, created

a business plan, took out a loan,

and picked a vehicle. With no prior

experience of running a coffee

business, let alone a mobile one, the

two had some learning to do.

They had to make sure they could

work comfortably while keeping the

vehicle up to code.

“It took a few tries but once you’re

out there moving around and you see

the space you’re working with, it just

comes together,” says David.

Eventually the pieces fit together

comfortably and efficiently and the

needed permits were granted to hit the

streets.

First, the two had to choose their

supplier.

Brian and David came to a

consensus on Greenstreet Coffee

Roasters, a small roaster in

Philadelphia.

“They care about what they’re

doing. Their stuff is constantly fresh

when we want it and when we need

it,” says David.

Brian and David also sought to

make sure they were preparing quality

products for their customers. Their

cold brew is infused with nitrogen

(“nitro-infused”) in a keg overnight to

produce a smooth, creamy coffee taste.

With their product secured and

perfected, they were finally ready.

Lattes go for $4, a 12 oz. Americano

is $2, an 8 oz. cappuccino is $4, and a

traditional macchiato is $3.

Bakery items and assorted pastries

such as elephant ears (which isn’t a

literal elephant ear, don’t worry, it’s

a cinnamon-sugar pastry) are $2.

Waffles and omelets are offered at

special events and vary from $7-9.

The truck has served at live music

festivals in Baltimore, West Virginia,

Ohio, New York, and events in Harford

County.

What started as a simple idea has

since become a huge success. You

could credit this to Brian and David’s

dedication and hard work, but what’s

proven most important is their positive

outlook.

“It’s in the name. It’s something

that I believe in and want people to

experience,” says Brian.

Make sure to see if The Grateful

Grail is at an event or on a street near

you at TheGratefulGrail.com.

Curbside CoffeeArticle & Photography by Neil Patrick Harman | Owl Staff

“Their cold brew is infused with nitrogen in a keg overnight to produce

a smooth, creamy coffee taste.”

David Seward (left) and HCC Student Brian Seward (right) founded a coffee truck business inspired by the music of the Grateful Dead.


RESTAURANT REVIEW

4

Kitchen CosmeticsBy Georgina Cammayo | Photography by Neil Harman | Owl Staff

Before mega cosmetic outlets like Ulta

and Sephora existed, there was the

grocery store.

While trusted (and chemically-

processed) beauty products are within

your comfort zone, cheaper and

healthier alternatives could be lurking

in your own kitchen.

If you like experimenting with

makeup, you are most likely to own

a makeup remover as well. Coconut

oil makes an excellent substitute

to alcohol-based removers because

it “solubilizes or breaks up water-

resistant substances,” according to

cosmetic chemist Joseph Cincotta in

an interview with Allure magazine.

Its vitamin E and fatty acid content

also makes it a great moisturizer. So,

not only does this organic makeup

remover give you the freedom to

experiment with multiple variations

of the smoky eye, but it will also leave

your skin soft, smooth and younger-

looking.

While strawberry flavored

toothpastes are meant to make

brushing teeth more enjoyable for kids,

vitamin C rich strawberries are in fact

beneficial for dental care. Brushing

your teeth vigorously with mashed

strawberries once a week helps get

rid of plaque, stains, and can reduce

yellowing.

Before you throw away overripe

bananas, consider using them as an

alternative to store-bought shaving

cream. Mashed up bananas (filled

with vitamin A and potassium) mixed

with water can result in smooth,

moisturized, and sweet-smelling skin!

Why not concoct a natural beauty

remedy that works best for you?

In the produce aisle at your nearest

grocery store, you may discover that

combining food items with assorted

nutrients yield more health benefits

and even better results than your

current go-to beauty product.

Keep in mind that while most

of these items are natural, we all

have different skin and body types.

Research and check with your

doctor to make sure that you are not

allergic to certain food items before

experimenting on your own.

Brushing with mashed strawberries once a week can help get rid of plaque, stains, and can reduce yellowing.

Overripe bananas can be used as shaving cream. Coconut oil makes a great moisturizer and makeup remover.

Why not concoct a natural beauty remedy that works

best for you?


BEAUTY

5

When Food Bites BackBy Joe Sheeran | Photography by Neil Harman | Owl Staff

I remember sitting in the hospital

room, scared, with IV’s all over my

body ready to enter surgery; I was only

11 years old. How could food cause my

esophagus to close up, resulting in a

surgery to reopen it? It turned out that

I was allergic to peanut butter, dairy

products, and corn.

According to foodallergy.org, every

three minutes, a food allergy reac-

tion sends someone to the emergency

room. That means more than 200,000

ER visits per year.

NPR.org shares that 15 million

Americans have food allergies. These

numbers are steadily on the rise.

According to a study released in

2013 by the Centers for Disease Con-

trol and Prevention, childhood food

allergies increased about 50 percent

between 1997 and 2011.

Research is underway to help de-

termine the cause for the rise in food

allergies.

The University of Chicago reports

that antibiotics could be responsible for

the dramatic surge in food allergies.

They block bacteria that could help the

body prevent allergy.

Researchers with Children’s En-

vironment Health Centers and the

National Institutes of Health

are studying the impact

of environmental

factors, such as

tobacco, pollu-

tion, and diet.

While

allergies took

their toll on my

childhood, I was lucky

to have a caring mother who

looked out for me and put special care

into every meal she made. She was

always trying to make new foods with-

out milk, peanut butter, or corn.

Some were tasty and some were

not – such as pizza with vegan cheese!

However, it is the thought that counts

and I really appreciated her effort.

One of my favorite childhood meals

was a tomato pie, also known as a piz-

za with no cheese. If you are craving

pizza and cannot eat cheese – or you

are like me, and not a fan of vegan

cheese – I recommend making one

topped with pepperoni for extra flavor.

Food allergies can make life diffi-

cult, but with help from loved ones,

research, and tasty alternatives, there

is always something delicious to eat.

No cheese? Not a problem with this allergy-free pizza.

• Preheat oven to 375.• In a mixing bowl, add shortening

and brown sugar. Mix at medium to high speed until light and fluffy. Add eggs one at a time, mixing in between each one. Add vanilla and mix in briefly.

• In a separate bowl, combine all dry ingredients (flour, salt, baking powder and baking soda).

• Stir to combine.• Gradually add the flour mixture into

the shortening and sugar mixture, mixing between each addition until just combined.

• Add chocolate chips, stir until chips are evenly distributed.

• Spoon rounded tablespoons onto ungreased cookie sheet.

• Bake at 375 for 8-10 minutes (edg-es of cookie should look firm and rounded).

• Transfer to cooling rack.• Enjoy!

• 3 cups all-purpose flour• 1 ¼ t. salt• 1 t. baking powder• 1 t. baking soda• 1 cup all-vegetable non-dairy

shortening, such as Spectrum• 2 cups dark brown sugar, packed• 2 large eggs• 1 t. vanilla• 2 cups dairy-free chocolate chips

Cookie Recipe!You will need:

Directions:

Surviving Allergies

6


VOICES


VOICESJunk Food Jocks

“They are FAILING at their job as ROLE MODELS.”

By Rashard Davis | Photography by Neil Harman | Owl Staff

Athletes Strike Out Promoting Unhealthy Diets

Growing up, I was a huge Terrell

Owens fan, especially when he was a

member of my favorite NFL team, the

San Francisco 49ers.

I not only watched him because

of his abilities on the field, but also

because I saw that he was always in

shape. He influenced me even at a

young age to stay healthy and fit.

However, many athletes that kids

look up to today are sending the oppo-

site message through partnerships with

fast-food companies.

Basketball player LeBron James

promotes McDonald’s, soccer player

David Beckham promotes Burger King,

and football player Peyton Manning

promotes Papa John’s Pizza.

Serena and Venus Williams starred

in an Oreo commercial along with

Peyton and Eli Manning for the Super

Bowl. Soccer player Christiano Ron-

aldo participated in a commercial for

KFC in 2014.

Figure skater Michelle Kwan was

a “Coca-Cola ambassador” during the

2014 Olympics, despite her role as a

member of the President’s Council on

Fitness.

Shaquille O’Neal – founder of “Soda

Shaq” drinks – raised concerns with the

Center for Science in the Public Interest

(CSPI) due to his appearance with

Michelle Obama at an event for “Let’s

Move,” her anti-childhood obesity

campaign.

“You can’t do a photo-op with

the first lady promoting exercise one

day and sell disease-promoting sodas

the rest of the year,” says Michael F.

Jacobson, CSPI Executive Director at

the time.

Marie Bragg, director of the So-

cioeconomic Evaluation of Dietary

Decision Program at the NYC School of

Medicine adds that athletes “send the

wrong message” to kids by endorsing

foods that are unhealthy.

Sara Deon, a meal campaign director

from Corporate Accountability In-

ternational, also questions the

partnerships between Olym-

pic athletes and fast-food

chains.

In a letter to the athletes,

Deon wrote that “athletes

should not accept sponsorship

from McDonald’s, a corporation

that drives the worldwide epi-

demic of diet-related disease.”

According to the Journal Of

American Medicine, 35% of U.S.

adults are obese and approxi-

mately 17% of children aged

2-19 are obese.

Children are easily influenced by

whom they admire, and athletes are

abusing that power. They are failing at

their job as role models. Let’s shape-

up America and inspire our children

to make healthy choices regardless of

what their favorite athlete promotes.

7

Muffin MealsHow much spare time do you have to cook? If you’re as busy as I am, the answer is probably between “enough time to

microwave something” and “I might have to starve.”

Thankfully, it only takes a few hours of one day and a couple muffin tins to make meals for almost the entire week.

If I’m running behind one morning, I can easily take muffins to the office and heat them up in under a minute. Here

are some recipes to get you started:

• 12 eggs• salt and pepper • 1 medium onion, diced• 12 breakfast sausage links• 1/3 cup shredded cheddar cheese

1. Preheat oven to 350 degrees. 2. Whisk eggs, salt, and pepper in a medium bowl until beaten. 3. Divide eggs and onion evenly between each cup. 4. Crumble one sausage link into each cup. 5. Bake for 30 minutes. 6. After 20 minutes of baking, sprinkle each cup with cheese. 7. Let them sit for 5 minutes and remove with a silicon spatula.

Sausage, Egg, and Cheese Breakfast CupsIngredients: Directions:

By Stephanie Perkins | Photography by John Morin | Owl Staff


HOW-TO

8

Barbecue with Corn Biscuit Cups• 1 lb of barbecued meat• 2 cans of corn biscuits• 1 red onion, chopped• 1/4 cup shredded cheddar cheese

1. Preheat oven to 425 degrees. 2. Turn muffin pan cavity-side down and shape a biscuit over

each cavity. 3. Bake for 10 minutes. 4. Take biscuits off of pan. 5. Reduce heat to 400 degrees. 6. Turn the pan over and place one biscuit in each cup. 7. Divide barbecue meat evenly between biscuits and sprinkle

with red onion and cheese.8. Bake for an additional 5-7 minutes.

Savory sizzling chicken, sweet sautéed

sprouts, and rich renewing rice are

slowly filling your senses with a

hunger-arousing aroma. Your empty

stomach turns with delight as the

scent sails up your nose.

You hear a voice coming from the

bowels of your inner glutton, “Feed

me! Feed me! I want that! Smells like

something other than the junk you’ve

been dumping down here for the

entire semester!”

Wait, your stomach doesn’t talk to

you? That’s weird; the voices always

told me that was normal.

No, those smells are not coming

from a five star restaurant. They are

coming from your very own kitchen at

an affordable price! Well, they will be,

after you finish reading this article.

If you’re like me and trying to

balance work, school, and expenses,

you know money gets tight.

The stress may drive you, literally,

to some cheap outlet to quench the

everlasting desire to eat and also save

money.

I’m here to tell you that you don’t

have to clog your arteries with gunk

to save money for the more important

things like bills, birthday presents, or

plastic surgery!

Take it from Tommy Wagner, a

General Studies major at HCC, who

cooks his own healthy meals and saves

money, while doing it.

“Honestly, I find that people who

always eat out are wasting their

money” says Wagner. “Money they

could use towards bills or save for long

term personal goals.”

Wagner and I put this philosophy

to work when we cooked a quick and

cheap meal he routinely makes. We

compared this to a chicken sandwich

meal you can get from McDonald’s.

Wagner went to Safeway to

purchase the ingredients using his free

club card. He was able to find some

killer savings and something with

actual nutritional value.

He bought a 50-serving bag of rice

for $5, five large chicken tenderloins

for another $5, a pound of brussel

sprouts for $3, a dozen eggs for $3, a

few avocados for 99 cents a piece, and

a bottle of olive oil for $5.

Everything totaled about $24. This

is a large amount of food that will last

up to two weeks.

When broken down to cost per

serving, Tommy’s plate of food was

$5.76. The main dish of chicken and

rice cost roughly $3 combined (2

servings of rice for 40 cents and 2 ½

chicken tenderloins for $2.50).

In contrast, a fried chicken

sandwich, large fries, and large sweet

tea from McDonald’s consists of less

food than Tommy’s healthy meal and

lacks nutritional value.

This heart attack on a plate forced

me to toss almost $9 through the

drive-thru window.

Don’t overpay to slowly kill yourself.

The next time you get the rumblies,

stay away from the drive-thru-of-doom

and give your wallet and body a break.

Do some good ol’ home cookin’!

Budget GourmetBy Nick Dement | Photography by Neil Harman | Owl Staff

Nick Dement (left) and Tommy Wagner (right) compare the cost of a drive-thru dinner with a home-cooked meal.


HOW-TO

“…people who always eat out are wasting their money.”

9


FEATURE

Food to Boost Your MoodArticle & Photography by Faras Aamir | Owl Staff

“You are what you eat.” Sound

familiar? We’ve been hearing this for

ages but research suggests that the

phrase can be taken literally when

comparing it to your state of mind.

Mood and energy are interconnect-

ed. The foods you choose have a heavy

impact on your day-to-day mood.

However, there is a vast difference

between eating to simply satisfy your

cravings versus eating to energize your

body. The Mayo Clinic, a renowned

medical research group, explains that

a proper intake of fruit, starchy veg-

etables, whole grains, carbohydrates,

and protein keeps your blood sugar

levels healthy and your serotonin

levels up.

Serotonin is responsible for

maintaining balance in your moods

and sleep patterns. This regulation

goes back to the flow of energy within

your body. Deprivation of serotonin, or

not producing enough of it, can cause

depression and anger.

It is important to know what is go-

ing into your food to understand how

it can alter your mood. Most foods

that seem healthy, even those marked

“natural” or “organic,” are mixed with

additives and preservatives, which can

negatively impact your mood.

This is why it is important to check

what else is listed on packaging with

the natural and promising-looking

fruits and vegetables.

The same goes for nuts and seeds

(especially pumpkin) that are often

salted or sweetened with artificial

flavors. There are also “fake foods” like

margarine, which may cause you to

feel blue because of the industrial fats

and sugars used to make them.

On another note, not eating

anything can have the same effect

on you as eating unhealthy foods

(i.e. donuts, French fries, and sugary

energy drinks).

These foods contain high amounts

of sugar, sodium, and caffeine,

which disrupt our great moods. It’s

no wonder that eating fast food and

drinking soda can drain you and make

you feel sluggish.

“A small amount of chocolate, for example, can help get you out of a stressful or gloomy mood.”

Some “superfoods” will give you super powers!

10

Food to Boost Your Mood

To hear an exclusive song inspired by this article, go to facebook.com/OwlMagazine

Although coffee may give you that

boost you need in the morning, large

amounts of caffeine can actually lead

to feeling anxious. Even decaffeinated

coffee is not totally caffeine free.

So what kinds of foods actually

boost mood?

A small amount of chocolate, for

example, can help get you out of a

stressful or gloomy mood.

Studies conducted on CNN

reveal that eating chocolate releases

endorphins, also known as “feel

good chemicals” in the brain. Wild

salmon is another good option.

According to Prevention Magazine,

“People in countries with the highest

fish consumption have the lowest

rates of depression, bipolar disorder,

postpartum depression, and seasonal

affective disorder.”

DepressionHealth.net also states

that “bananas are the king of mood-

boosting superfoods, offering a rapid

enhancement of mood soon after you

eat them.”

Prevention Magazine adds that

the compounds of tomatoes trigger

dopamine, a chemical that works as a

reward in your brain.

The vitamin C and B6 in oranges

relive anxiety.

Grapefruits have also been found

to “curb depression and enhance

memory,” adds Prevention.com.

Even chili peppers contain capsaicin

that work with receptors in our brains

to help us relax. This effect is similar

to drinking a glass of milk before going

to bed in order to ease your mind.

By following the proper diet and

throwing in some of the feel-good-eats

mentioned, the next time you hear

“you are what you eat,” smile and be

proud.

11

Somewhere in the mess of advertise-

ments that claim to “blast those last

few pounds” or help you “lose 10

pounds in 60 seconds” there is the

truth.

For the longest time, I was one

of those people who took marketing

as the whole truth. Yes, of course the

Welch’s fruit snacks are obviously

100% fruit and nothing else. Yes, the

Special K products will make you

happy and skinny – especially if you

eat them for every meal!

I couldn’t understand why I

looked and felt the same after switch-

ing to “healthier” options or why

my mouth felt like it was caked with

sugar after I’d just had an “all natu-

ral” granola bar. I realized that the

calorie count printed on the wrapper

was just a small part in determining

if something was good for me or not.

I needed to research to find out what

“nutritious” was.

One of the first things I learned

was to always notice the number

of ingredients. According to The

American Heart Association, the

ingredients listed first are the most

abundant. If there is a block of ingre-

dients listed, it is safe to assume that

the majority of them are additives.

Garden of Eatin’ Blue Corn Tor-

tilla Chips have three ingredients:

organic blue corn, sunflower oil, and

sea salt. These are automatically a

better snack option than Lay’s Oven

Baked Original Chips which have

dried potatoes, corn starch, corn oil,

sugar, salt, soy lecithin, dextrose, and

annatto extract (color).

The Baked Lay’s boast “80% less

fat” across the front of the bag. How

misleading.

Organic foods are usually a great

bet because they limit the danger of

consuming pesticides and additives

while benefiting the environment,

according to the Mayo Clinic.

“The word ‘organic’ refers to the

way farmers grow and process agri-

cultural products…Organic farming

practices are designed to encourage

soil and water conservation and

reduce pollution,” the Mayo Clinic

continues.

According to Web MD,

“Ingredients that end in ‘ose’ are all

forms of sugar.” Dextrose, sucrose,

fructose, and the myriad of others

should be avoided. Bodyecology.

com reports, “sugar lowers your

immunity and robs your bones of

minerals.”

Sorbitol comes from fruits, corn,

and seaweed. Consuming it can

Snack Attack!

By Sydney Gaeth | Photography by Neil Harman | Owl Staff

Battling Hidden Ingredients

12

“I wouldn’t mind an extra dash of protein from that cochineal bug but my vegetarian friends should know

what’s in the drink before I offer them a sip.”

disrupt the digestive system by

causing diarrhea, bloating, and gas.

It can be found in energy bars like

FitCrunch, as well as imitation crab

meat, and cigarettes.

Trans-unsaturated fatty acids,

or trans fats, are another group of

sneaky ingredients. They are found

in many products to make them last

longer and taste better, according to

the American Heart Association.

“Partially hydrogenated oil” listed

in the ingredients means there are

trans fats regardless of what the

nutrition label reads.

According to fda.gov, the nutrition

label will report 0 trans fats but there

is still allowed to be at least .5 grams

per serving.

Additionally, companies often

slip in ingredients you would never

dream could be edible.

Sometimes added to foods for

the sake of looking more palatable

is L-Cysteine (a.k.a duck feathers,

human hair, or hog hair).

L-Cysteine is used to fluff

bread to make it softer and appear

fresher. Bread should only have a

few ingredients in it (flour, water,

yeast…) and duck feathers certainly

aren’t one that bakers should use.

Ezekiel bread is made of organic

sprouted wheat, filtered water,

organic malted barley, organic

sprouted rye, organic sprouted bar-

ley, organic sprouted oats, organic

sprouted millet, organic sprouted

corn, organic sprouted brown rice,

fresh yeast, organic wheat gluten and

sea salt. No feathers or hair.

L-Cysteine isn’t the only thing

that may shock you about your food.

In fact, Starbucks was questioned

in 2012 for using crushed cochineal

bugs as a dye in their popular

Strawberries & Creme Frappuccino.

According to CBS News, a

spokesperson for Starbucks reported,

“While the strawberry base isn’t a

vegan product, it helps us move away

from artificial dyes.”

Personally, I wouldn’t mind an

extra dash of protein from that

cochineal bug but my vegetarian

friends should know what’s in the

drink before I offer them a sip.

However, at least Starbucks made the

move away from artificial dyes such

as Red 40, Yellow 5 and Blue 1.

Artificial dyes are found in

numerous amounts of foods and are

linked to allergy, hyperactivity in

children and certain types of cancer,

according to livestrong.com.

According to the Center for

Science in the Public Interest, “Food

dyes also serve to deceive consumers:

they are often used to simulate the

presence of healthful, colorful fruits

and vegetables.

Food coloring can be found in

items ranging from canned jalapeños

to Doritos.

Another ingredient that flies

under the radar is propylene glycol,

or antifreeze. According to the

Agency for Toxic Substances &

Disease Registry (ATSDR), propylene

glycol affects the dermal, renal and

respiratory systems.

It is a synthetic additive that is

used to absorb excess water and is

used as antifreeze in paint, plastics,

medicines, cosmetics, and food prod-

ucts, according to the ATSDR.

Carrageenan, a derivative of sea-

weed, is also a questionable additive

that is raising some concerns.

According the founder of the

Kahn Center for Cardiac Longevity,

carrageenan can be found in nonfat

or low-fat foods, dairy replacements,

chocolate milk, deli meats, food bars,

and frozen pizzas.

The Cornucopia Institute, a non-

profit organization for primarily

US-based organic and sustainable

agriculture, found, “animal studies

have repeatedly shown that

food-grade carrageenan causes

gastrointestinal inflammation and

higher rates of intestinal lesions,

ulcerations, and even malignant

tumors.”

The nutrition label is useful for

more than something to stare at

while you much on a bowl of cereal.

Learn what ingredients mean to

become aware of those “sneaky eats”

that go unnoticed.


FEATURE

13

Turn off the lights when leaving a

room, fill a reusable water bottle

instead of buying plastic, and opt for

paper instead of plastic at the grocery

store. These simple ways to save the

environment have been reiterated for

years.

However, according to a report by

the United Nations, “animal indus-

tries are one of the most significant

contributors to the most serious envi-

ronmental problems, at every scale

from local to global.”

The Water Education Foundation

reports, “It takes around 16,000 liters

of water [or about 4,226 gallons] to

make a single kilogram of beef.” Fur-

thermore, at least 22% of greenhouse

gases are from methane, and nitrous

oxide, which are created from a mul-

titude of environmentally dangerous

actions but especially, “agricultural

activities” as stated by the Environ-

mental Protection Agency.

Many Americans are now choosing

a “green” lifestyle that incorporates

vegetarianism to help counter the

negative impact that meat-based diets

have on the environment. These “envi-

ronmental vegetarians” believe that

the meat industry is depleting impor-

tant resources such as water, fossil

fuels, and topsoil.

Molly Ploughman, HCC student

and vegetarian of 16 years, is one of

4 billion people worldwide eating

plant-based diets. “It’s rewarding to

be vegetarian,” says Ploughman. “I

don’t know how much of a difference

it makes, but I know I’m not eating

any critters and I’m taking one more

step toward living a more sustainable

lifestyle, so that feels good.”

While vegetarians don’t eat any

meat or fish, a person doesn’t have to

go vegetarian to make a difference in

the environment.

Cutting back on meat intake to just

a few days a week is enough, according

to the documentary film Vegucated.

If you are interested in learning

more, visit The Vegetarian Resource

Groups’ website at vrg.org for recipes

and more information.

Local supermarkets like David’s

Natural Market or Wegman’s also offer

a variety of vegetarian options.

Get ‘Vegucated’!

By Amy Younger | Photography by Nick Rynes | Owl Staff

“Many Americans are now choosing a ‘green’ lifestyle that incorporates vegetarianism

to help counter the negative impact [of] meat-based diets…”

The meat production industry significantly increases greenhouse gas emissions.

Go Vegetarian to Help Reduce:

1. Global Warming2. CO23. Methane & Nitrous Oxide4. Pollution5. Extensive use of H2O6. Ruined Topsoil & Rainforests7. Ruined Habitats & Endangered

Species8. Chemicals, Growth hormones,

& Antibiotics9. The Global Footprint10. Unsustainable Environments


ENVIRONMENT

14

How Your Diet Impacts Our Planet

Community supported agriculture

gives a whole new meaning to the

term “farm fresh.”

According to BradsProduce.com,

“Community Supported Agricul-

ture… [is a] means of purchasing fresh

food directly from a local farm. The

consumer buys a share of the farm’s

products prior to the growing sea-

son. In turn, the shareholder receives

weekly distributions of produce as the

season progresses.”

Payments for CSA programs give

farmers upfront income to purchase

necessities such as seeds, fertilizer, and

labor.

Joan Hayden, an employee of Brad’s

Produce says, “CSAs support the local

farmers. They are the best way to get

the freshest produce. It is difficult to

tell in the grocery store when and

where the vegetables were picked.”

Brad’s Produce has offered their

CSA program since 2007. They have

plans ranging from $100 to $515 for 24

weeks of CSA service.

Over the course of the growing sea-

son, produce changes as the fruits and

vegetables are ready at different times.

For example, a share in May will be

different than a share in September.

That variety of food is a main sell-

ing point, according to Steve Rouse

who used to run a CSA through

Rousedale Farms.

“I think a lot of people like the CSA

because people can try different vege-

tables they haven’t tried before.”

Rouse adds, “People can cook veg-

etables that they haven’t had before.

Also people like the mystery of what

type of food they get each week.”

CSAs may also offer a wide spec-

trum of foods besides fruits and

vegetables, such as chicken, milk, eggs

and pies.

A CSA offers a fresh and healthy

alternative to the grocery store. Fur-

thermore, purchasing from a CSA

helps hard-working local farmers

maintain and grow their business.

Homegrown HarvestBy Daniel Mele | Additional Reporting by Matt Combs | Photography by Matt Tennyson | Owl Staff

CSAs offer a variety of food for the consumer, says local farmer Steve Rouse.

Local CSAs

“Over the course of the growing season, produce changes as the fruits and

vegetables are ready at different times.”

Brad’s Produce(Churchville)

bradsproduce.com

Harman’s Farm (Churchville)

harmansfarm.com

Jones Family Farm(Edgewood)

jonesproducefarm.com

Flying Plow Farm (Organic)(Rising Sun)

flyingplowfarm.com


COMMUNITY

15

BECAUSE STUDENTS CAN’TAFFORD SCHOLARLY JOURNALS ONA RAMENNOODLE BUDGET.

BECAUSEEMPLOYERS WANTCANDIDATESWHO KNOW THEDIFFERENCE BETWEENA WEB SEARCHAND RESEARCH.

NATIONAL LIBRARY WEEK

Visit harford.edu/library for more information.

Celebrate with us! Giveaways, used book sale, & FREE coffee/tea

APRIL 11–18, 2016

At the Hays-Heighe House at Harford Community College

This project was made possible by a grant from the Maryland Humanities Council, through support from the National Endowment for the Humanities.

learn more at www.harford.edu/hays-heighe-house

FREE ADMISSION open to all

VOICES CHANGE ICES

Social Protest Through the Arts and Humanities

Vexhibithours:

Tuesdays, 1-3 p.m. | Thursdays, 3-5 p.m. Fridays, 10 a.m.-Noon | 1st Saturdays, 10 a.m.-Noon

EXHIBIT IS IN PLACE THROUGH APRIL 22, 2016

Voices of Change explores the intersection of the arts and social protest in modern America. Check it out and discover the exciting lineup of related events.

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10% OffFor HCC Students& Faculty

2217 E Churchville Rd Suite A, Bel Air, MD 21015

15% Off w/ Student ID on Mondays

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2 Large Cheese Pizzas $20.99

EXP 12-31-16

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$1 Off Beef or Chicken Cheesesteak

Available in the Globe Cafe in the Student Center

18

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4701 North Charles Street | Baltimore, Maryland 21210 | ndm.edu | 410-532-5330

The Experiences you deserve

You've worked hard at your education. Transfer to a place dedicated to helping you pursue your academic and professional goals. With a supportive community and opportunities for leadership, study abroad, research,

service and a guaranteed internship program, Notre Dame of Maryland University is that place. You deserve it!

Go to ndm.edu/womenscollege to learn more or find out for yourself and schedule a visit at ndm.edu/visit.

Leadership, service, and research opportunities

Guaranteed Internship Program

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Scholarships up to $20,000

Sunday Afternoon Concert SeriesFebruary 21 @ 3PMRecital Hall #1, Joppa Hall

Avenue Q March 4, 5, 11, 12 @ 7PMMarch 6, 13 @ 2PM Chesapeake Theatre

Ladybug Girl & Bumblebee Boy, The Musical March 4 @ 7PMAmoss Center

An Evening of JazzMarch 11 & May 20 @ 8PMRecital Hall #1, Joppa Hall

The Young IrelandersMarch 13 @ 3PM Amoss Center

Fly Dance CompanyMarch 18 @ 7:30PMAmoss Center

Charlotte’s Web April 1 @ 7PMAmoss Center

National Geographic Live - Speaker Series April 7 @ 7:30PMAmoss Center

Centennial SinatraApril 9 @ 7:30PMAmoss Center

Todrick LIVE!April 15 @ 7:30PMAPGFCU Arena

HCC Actor’s Guild - MacBethApril 22, 23, 29, 30 @ 8PMApril 24, May 1 @ 3PMBlack Box Theater, Joppa Hall

Peter PanMay 13 @ 7:30PMMay 14 @ 4PM & 7:30PMMay 15 @ 1PM & 4PMChesapeake Theater

An Evening of Chamber MusicMay 16 @ 7PMRecital Hall #1, Joppa Hall

HCC Actor’s Guild - Devised TheaterJune 3, 4, 10, 11 @ 8PMJune 5, 12 @ 3PMBlack Box Theater, Joppa Hall

Mary PoppinsJune 10, 11, 17, 18 @ 7PMJune 12, 19 @ 2PMChesapeake Theater

19Visit tickets.harford.edu for more information.

VOICES CHANGEAt the Hays-Heighe House at Harford Community College

learn more at www.harford.edu/hays-heighe-house

Voices of Change explores the intersection of the arts and social protest in modern America. Check it out and discover the exciting lineup of related events.

Benny Russell

ICES

Social Protest Through the Arts and Humanities

V

SING ME A DREAM: MUSIC & PROTESTSATURDAY, FEBRUARY 27, 2016 3 p.m. and 7 p.m. | Joppa Hall, Recital Hall #1

exhibithours:

Tuesdays, 1-3 p.m. | Thursdays, 3-5 p.m. Fridays, 10 a.m.-Noon | 1st Saturdays, 10 a.m.-Noon

FREE ADMISSION with ticket

This project was made possible by a grant from the Maryland Humanities Council, through support from the National Endowment for the Humanities.

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owl magazine spring/summer 2016

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