DAILYFLIPZ PRESENTS

TOGETHER
AT THE TABLE
Connecting culture with food in our daily lives.
 CONTENTS

03 Forward Sarah Christy

Part 1: Dietary Habits

05 Story One My Life Costs Too Much

08 Story Two Super Woman

10 Story Three No More Swipes

12 Story Four Diabetes

13 Story Five I Need to Eat, or Not

Part 2: FOOD + Mental Health

16 Story One How Caffiene Impacts Anxiety

19 Story Two Vending Machine Health Ratios

20 Story Three Fitness Culture: A Not-So Phenomenon

22 Story Four Antidepressants vs. Food

24 Story Five How People Use Food to Cope with Mental Illnesses

Part 3: Veggie Tales

27 Story One An Exploration of Veganism and Vegetarianism

30 Story Two The Food Service Industry

32 Story Three Favorite/Least Favorite Meals at Restaurants

34 Story Four Holiday Foods

36 Story Five Food and Film

Part 4: Craving Connections

39 Story One Food Invigorates Community

42 Story Two A Taste for Adventure

44 Story Three Food Inspires Faith

46 Story Four Chef Profile: Chef Chris Cavender

49 Story Five Chef Profile: Chef Francine Belec-Fox

Page 01
 CONTENTS

Part 5: Black Taste Buds

52 Story One Drop the G

54 Story Two Dayton Food Desert

55 Story Three Feel it in Your Soul

56 Story Four Food and Diseases

57 Graph What Goes Into Your Health?

Part 6: Pen & Dairy

59 Story One Does Graeter's Have the Greatest Scoop?

61 Story Two A Taste of Mexico

63 Story Three Ice Cream Trucks

64 Story Four Inclination to Purchase Desserts

65 Story Five Candy Shop

Part 7: Food and Occupations

67 Story One Preparing Food is Key to Your Health

69 Story Two Healthy Eating Emergency

70 Story Three Food Away From Home

72 Story Four Food on the Road

73 Story Five Eating in the Graveyard

Part 8: Food Fads

75 Story One D.I.E.T. (Did I Eat That?)

77 Story Two Food Diets: Not Just for Humans Anymore

80 Story Three You Want Macaroons with that Burger?

Part 9: Lifetime Taste Change

84 Story One Why Your Taste in Food Changes

86 Story Two Supertasters

87 Story Three Your Mood and Your Appetite

89 Story Four Junk Food: Why Do We Eat It?

91 Story Five Chef Profile: Michael Freeman

## Prologue Sarah Christy

Page 02
 FORWARD

When you're a child and you go to a friend's house for dinner, it can be awkward.
What type of food will they have? Will their food be spicy or bland? Does this
family pray the same prayer I pray before dinner? Do they pray at all? Do they
serve themselves buffet style, do they serve themselves from the table, are their
plates set for them? Can you take more than one helping? Do they let the dog
near the table while they eat?

It is fascinating how much you can learn from others just from having a meal
together. This isn't something that I noticed until I moved into my first home with
my fiancé, but now that we are blending two families' traditions, it's very clear that
culture is deeply connected to food.

Growing up with three brothers and sisters, my family faced a busy schedule full
of theatre performances, athletic events and school functions, but no matter how
busy we were, the first thing we did was sit together at the dinner table, pray
together, and eat. As much as I loved soccer practice and hanging out with my
friends, there was nothing that I looked forward to more than seeing my family
and telling them about my day. It was the main source of consistency growing up:
we filled all six chairs around the table, the table settings were organized, and the
food was placed in nice bowls or on platters.

My fiancé on the other hand had a very different experience with dinner. His
grandparents did not cook meals during the week days. Whatever frozen dinners
or leftovers they had in the fridge they heated up individually and either returned
to their rooms or relaxed on the couch. On Sundays, his father and uncle would
come over to the house and his grandmother would cook a feast: meatloaf, steak,
pasta, at least six different sides and a dessert. That one day a week, their entire
family sat at the table together and shared their life events from the last week.

When we were preparing to move in together, dinner was one of the first
conversations we had. It was important to both of us that we had at least thirty
minutes a day together, free of distractions, to enjoy each others' company. Most
importantly, we got to decide for ourselves what a major part of our daily routine
would be, and what it would be for our future family.

Coming together at the table is one of the only pure, simple pleasures about life.
There is something true and wholesome about joining in discussion and laughter
while nourishing your body, and that is what the Dailyflipz team hopes to embody
through this collection of stories and photos.

Like coming together at the table, the members of the Dailyflipz team have come
together to connect culture and food. Their combined efforts demonstrate the
importance of food in daily life: how it provides basic needs and a setting for
conversation.

Page 03
 DAMIAN HENDERSON
TATE BOWEN

DIETARY HABITS
 STORY ONE
MY LIFE COSTS TOO MUCH

Katherine Coffey wakes up every day and wonders whether the food she'll eat will kill her.

She'd love some french fries, but can she have them? She likes cereal for breakfast, but one bite
could make her sick. Nuts? Forget it.

Coffey, a cheerleader and long-distance runner from Kettering Fairmont High School, has food
allergies.

“The soy and nuts cause my throat to swell up, my lungs tighten, my airways close and I can't
breathe," Coffey, 18, said. "It’s called anaphylactic shock. The cherries, corn and dairy give me
severe upset stomach.”

Photo: Katharine Coffey, long-distance runner

from Kettering Fairmont High School.

Coffey is one of the estimated 15 million people living in the United States who have food
allergies. Roughly 200,000 Americans require emergency medical care as a result of allergic
reactions to food, according to Food Allergy Research Education Organization. Food allergies
costs families some $25 billion a year, the FARE reported.

The Coffey's are one of those families.

In an effort to simplify their lives and minimize their visits to the hospital, Katherine's’ dad spends
a lot of time taking precautions at the grocery store.

“I’d just go into Kroger’s at like 2 a.m. and go down the aisles and just read the labels for hours,”
Rusty Coffey, 41, said.

The father and daughter don't have to read every label but they need to be cautious.

“There’s just some things I just know because I buy it all the time. But we are always reading
something to try and find new things I can eat," Katherine said.

Seems like a smart move for one parent wanting to be proactive regarding his daughter's life.
However, reading food labels isn’t enough to stay in the clear. Nowadays, Coffey has to worry
about where her food is being manufactured. For example, she'll look at a food label that'll
indicate the food is safe for her to eat. But if they made it in a facility that was used to make
something I couldn’t have, then I’d have a reaction, Katherine said.

Page 05
 STORY ONE
MY LIFE COSTS TOO MUCH

And that reaction could cost Katherine her life.

Katherine seeks out stores she and her family are most familiar with and groceries that stock
organic foods.

“We prefer cooking at home cause I can make more stuff that's better,” Coffey said.

Cooking at home may help avoid a severe food reaction, but it comes at a price. It costs the
Coffey's about $200 every two weeks just for Katherine, about twice as much as what it costs to
feed her sister, who has no allergies.

“The problem we run into is the prices," Katherine said. 'If we buy two boxes of chicken nuggets,
one box for me, that's organic, and the other one [is] for my dad and sister. My box, which
contains six nuggets, costs roughly $6.
For $6, you can buy three pound chic-
ken nugget boxes for everyone else.
They know they can get away with
racking up the prices.

"If we don't buy the food then we die,”

Katherine says.

While Katherine likes to eat out on

occasion, she realizes she need to be
careful.

“I’ve had a lot of trouble with restau-

rants because they tend to be [misin-
formed] with telling what’s actually in
their foods. Their allergy menu claimed
their french fries didn’t contain soy."
But a manager told her the fries were
fried in soybean oil, a product the
soon-to-be-Wright-State-student can't
have.

Katherine now has to deal with the

stress of misleading menus. It’s hard
enough guessing where her food may
have been made.

“We learned what restaurants

we can trust. Normally I just do
grilled chicken or salad. Most of
the time I bring my own dressing Photo: Katharine Coffey
or I do a plain vegetable or a and father, Rusty Coffey.
baked potato,” says Katherine.

Page 06
 STORY ONE
MY LIFE COSTS TOO MUCH

Photo: Katharine Coffey, cheerleader from

Kettering Fairmont High School.

Katherine also has to watch out for cross contamination.

“It can be just from my food sitting on a table that's touched a table that's had a piece of
bread on it,” she said.

Rusty Coffey recalls a time Katherine had an allergic reaction and had no idea what
caused it.

She got fingernail polish from Walgreens and it had soybean all on it. We didn’t find out until her
hand swelled up and both arms had hives.”

Unfortunately for Katherine, cross contamination is everywhere. Keeping this in mind, Katherine
makes sure she carries her epipen with her at all times. Having at least five allergic reactions a
month, her epipen is her best friend.

The culture of food greatly impacts individuals dealing with food allergies. Having one or many
allergies, there is always a constant worry if the food one eats will kill or make them severely ill.

Do you suffer from food allergies?

Page 07
 STORY TWO
SUPER WOMAN

Chef Brooke Wright, a 29-year-old mother of three boys is a black woman on fire. Juggling
motherhood, Wright is currently starting her own food business called Stuffed Enuff. In addition to
Stuffed Enuff, Wright also runs Head Over Heels Private Services for couples.

“I wanted to create something that was mine. I’m tired of working for other people,” Wright said.

Stuffed Enuff is a catering service for everyone who likes to eat. Rather its one customer wanting
a cheap dinner or a couple needing a wedding buffet. Stuffed Enuff consists of platters with
sliders, wings, rolls, and wedges. When it comes to Head Over Heels Private Services, Wright
kicks it up a notch. More upscale, Head Over Heels allows Wright to create the perfect romantic
date for couples. Couple have the option of being inside their own home or at a hotel while Wright
cooks up their favorite dish on the spot.

Before starting her own businesses, Wright was like the average american working to make ends
meet.

“I was the type to always get my hands dirty. If I needed to work at a factory I would, but for the
most part, I worked at restaurants. I was at Wendy’s then I went to Burger King and then Al’s
Smokehouse.” Wright said.

In 2015, she launched Stuffed Enuff and started “Bustin’ dinners out of the house.”

“Working in that kitchen at Al’s it got very tiresome,” Wright said. “I would leave work then go and
open up my businesses. But I kept pushing no matter what. I was working at Wendy’s when i
started my business. It was like 8.50 an hour.”

Wright initially got the idea of starting her own food business early on when she was an
adolescent.

“I was 18 years old and i was always cooking for my son and his his father,” Wright said. “I made
them stuffed burgers out of turkey meat and they loved it. After that they kept asking when will I
cook the stuffed burgers again? That's when the light bulb turned on. At that moment i wanted to
start my own turkey burger restaurant.”

Since then the turkey burger restaurant idea has evolved and more items have been added onto
the menu.

“The stuffed burgers come as sliders. Hawaiian (jalapeño,pineapple, and cheese) (Wright's’
favorite), Cowboy (bbq, bacon,onion rings, and cheese), Monster (pepperoni, bacon, mushroom,
onion, and cheese), Philly (pepper, onions, and cheese) (Most Popular), Sunrise ((bacon, egg,
and cheese).)”

Since the start of Stuffed Enuff, Wright Business has gained a lot of success in the Dayton local
area.

Page 08
 STORY TWO
SUPER WOMAN

“My customer level has gone up by a lot. Now that I have so many customers it's getting
overwhelming cooking in my home,” said Wright.

Wright has plans to expand the business.

“Yes, I’m in the process of getting a food truck. I had did some research and ended up finding an
incubator kitchen to use and rent in Fairborn. The first initial meeting went great. I told them what
type of food i made and everything,” said Wright.

After getting her business off the ground and finding space outside the home, Wright was hoping
to formally give a grand opening.

“I advertised all over social media. I paid my deposit. This is really happening. I’m having a grand
opening, i'll be working out there every Saturday.” Wright said.

Unfortunately for Wright, her grand opening was short-lived.

“I had got a message the next day from the landlord saying we needed to talk.” Wright said.

A conversation Wright had mixed emotions about.

“I just felt like your people came out here and trashed my dining room,” said the landlord.

“I wasn’t sure what he meant by your people. Did he mean your people as in black people or your
customers? If he was referring to my customers, why not say your customers?”
Wright responded.

“In order for us to move forward we need to think about a plan. I feel like it's best if your people
come out here and pick up their food and leave. If they stay there’s an up charge for renting the
space. And you need to go out outside and cook your food,” Said Wright’s landlord.

“I don’t know why he said that. He’s a white man and me being a black person renting his kitchen
and 90 percent of my customers and staff is black i believe created a problem.” Wright said.

Although being a black business owner may have upset some people, Wright doesn't let that
deter her from her dream.

“Next time i will be taking my time. Do a little bit more research. I put 3000 down for this grand
opening. It’s not a lot to some people but it is to me, especially when I’m taking care of three
children on top of that. It’s hard. I won't rush into things. I’m going to be a lot more careful,” said
Wright.

Currently, Wright is preparing for her food truck while focusing on her Stuffed Enuff business as
well as her Head Over Heels business. For more information about Stuffed Enuff and Head Over
Heels please contact Chef Brooke Wright at 937-313-0537.

Page 09
 STORY THREE
NO MORE SWIPES

Eighteen-year-old Brianna Green is an everyday college student who spends half of her day
doing homework and eating. An undecided freshman attending Wright State University, Green
contributes most of her time spent to the Hangar.

“I go to the Hangar almost everyday just to order chicken fingers and fries,” said Green.

The Hangar is one of multiple dining halls located on Wright State’s main campus. A few other
dining locations at Wright State are the Union, Starbucks and the C-store .

Similar to most universities, if not all, Wright State Residential Students eat with their meal plans.
Green, who lives in the dorms on campus, has the option to eat with a weekly meal plan or a
semester meal plan. Green has the weekly meal plan option called Raider up 19.

“Since I eat a lot, I made sure I got the

plan with the most swipes,” said Green.

One swipes equals out to $7. Green’s

meal plan option consists of up to 19
swipes per week along with 500 dining
dollars and 575 dollars in raider cash.

With her meal plan, Green has the

option of eating anywhere and anything
she wants on campus.

The only time Green isn’t able to use

her meal plan is on the weekends.

“I usually eat off campus at like the

cheap restaurants that are nearby.
Since campus is closed on weekends,
the cafeteria and dining halls close
early,” said Green.

Twenty-year-old Shamiyah Hale,

a sophomore is studying business Photo: Brianna Green, Wright State student
at Wright State. Unlike Green,
Hale lives in the apartments located on campus and doesn’t have a meal plan.

“I go grocery shopping every two weeks and pack a lunch for class just in case I get hungry,” said
Hale.

Hale shares an apartment with three other roommates.

“I don't worry about food simply because me and my roommates are always buying groceries,”
said Hale.

Page 10
 STORY THREE
NO MORE SWIPES

Along with many other students, Hale works part-time and goes to class.

“Packing my lunch is convenient for me. I'm always busy and don't really have the time outside of
the classroom to sit and eat. Plus the food on campus costs too much money,” said Hale.

Hale shares the same experience as most commuters who attend college.

Forty-eight--year-old Michelle Bonterre-Wilson is a commuter, but unlike Hale and Green, she
can't just eat anything.

“I’m a diabetic and I'm unable to eat

most foods here on campus,” said
Wilson.

Having to test her blood sugar every

day, Wilson has to take precaution
to to make sure her glucose levels
don’t spike up.

“My doctors are telling me I have to

cut sugar completely out of my diet
and to stop eating certain foods and
drinks,” said Wilson.

As a diabetic, Wilson has to elim-

inate Carbs from her diet and drink
mostly water for hydration due to the
fact that her blood sugar is excess-
ively high.

“My glucose levels are in the

200s. Being a diabetic has made Photo: Shamiyah Hale, Wright State student
me change my entire eating
habits,” said Wilson.

Medical News Today offer guidelines and explains the normal glucose levels for diabetics and
non-diabetics.

In addition to having meal plans and working to pay for food, there are other resources on
campus helping to feed students.

Wright State has a friendship food pantry dedicated to assisting students and faculty in times of
need. Students and faculty are encouraged to donate and volunteer. For questions, contact the
food pantry at foodpantry@wright.edu or (937) 775-2617.

Page 11
 STORY FOUR
DIABETES

Every day, 48 year-old Michelle bonterre-Wilson struggles to get out of bed. Feeling sick, her
body aches and her head spins as she tries to get to class on time with her blurry vision. Until
recently, Michelle had no idea why she was constantly feeling sick and dizzy. Recently Michelle
went into the doctor’s office for a regular checkup.

“I just went in for a routine visit” Michelle said.

While at the doctor’s office, Michelle was diagnosed with diabetes.

“I asked the nurse who told me about my diabetes to redo the blood tests to make sure.” Said
Michelle.

The blood tests done on Michelle are called A1C. A1C tests measures one’s blood sugars levels
to determine if one has type 1 or type 2 diabetes.

“She said that mine was 10, and it was supposed to be below 6. I am a diabetic” Michelle said.

Not knowing much about the illness, Michelle was forced to change up her diet and take
medication to treat her diagnosis.

“I had to start the meds, but the meds are not agreeing with me,” said Michelle.

Michelle only knows she was put on medication called metformin, nothing more.

“My nurse hasn’t explained it to me. All she said was something with the pancreas.” Michelle said.

Affecting millions of Americans, Diabetes is the leading cause of blindness, kidney failure,
amputations, heart failure and stroke. Diabetes occur when the pancreas in your body does not
release insulin. Not only was Michelle’s body not releasing any insulin, her glucose levels were
sky high.

“She gave me this A1C goal of 6 or 7. The blood sugar will be between 120-150. Right now I am
over 200,” said Michelle.

A glucose level that high can cause someone to become unconscious. Symptoms of high glucose
levels include blurred vision, lightheadedness, feeling hot and drowsiness. All of these symptoms
Michelle experiences. In an effort to lower her blood sugars Michelle stopped eating what she
assumed to be a contributing factor of her diagnosis.

“I cut out a lot of food such as sugars, whole grain bread, roman noodles,” said Michelle.

In addition to Michelle’s sugar cut, she was given a diet manual.

“My nurse handed me a book and told me to read it. I went thru and highlighted the foods that I
like and can eat. I found starch is bad for me.” Michelle said.

Page 12
 STORY FIVE
I NEED TO EAT, OR NOT

If I had to see what others see, I wouldn't want any part of me, either.

College student, 38 year-old Aaron Knowlton looks at himself everyday feeling marginalized and
scorned. Weighing in at 412 pounds, Knowlton tries to fit it but all he does is stick out like sore
thumb. In today’s culture a guy this size is considered obese. Obesity has become a huge health
problem globally. Some factors which influence obesity are processed foods, food addictions and
food availability.

Processed foods such as chips, nuggets, pizza and ice are all of Knowltons favorite to eat.

How we feel about ourselves is directly related to what we put in our mouths. Food determines
our self esteem and the way we look ultimately.

“If I had to see what others see, I wouldn't want any part of me, either.”

Knowltons weight problems stems back to his early days as a child.

“My experience was negative. The first hurtful comment came when I was seven; it was just
before second grade started. I was sitting outside of a house my parents were looking at
purchasing, and a pair of boys sitting across the street said something mean. And that was just in
my chubby days; I hadn't hit fat yet until fifth grade. That day is what started the feeling of
marginalization and scorn.” Knowlton said.

Being criticized for his weight didn’t stop there.

“I was criticised more as a kid than as an adult. You know, elementary, high school, all of that.
That outward criticism seemed to stop when I hit college, but the stigma was always there.
People are polite about it, but it's there.” Knowlton Said.

Having to deal with daily criticism, one wonders what gets Knowlton to feel better about himself.

“Let's say I have an unpleasant experience during the day; someone says something, I can't
make it up three flights of stairs, what-have-you. If I go home to a family that doesn't make me
feel inferior or different, then I start to feel better. Whatever happened that day, whatever mild
trauma there may have been washes away, and I'm comfortable being unhealthy or miserable or
physically hindered and nothing changes.” Knowlton said.

It’s safe to say family will alway have your back, but is it really in Knowltons’ best interest?
Knowltons’ family may be consoling and supporting, but Knowlton knows it takes more than just
emotional help.

“Sometimes I wonder, if things went back to the way they were in school when I was mistreated
and maligned on a consistent basis, would I be more incentivized to change my lifestyle and
better myself and get them all to shut up?” Knowlton said.

Page 13
 STORY FIVE
I NEED TO EAT, OR NOT

Asking himself this question, Knowlton takes the slander he’s received most of his life and makes
a plan.

“I'm hoping to use my upcoming off-season after finals to change my eating habits and start
losing some weight. I want to go for walks; I want to feel progress; I want to get back to normal.”
Knowlton said.

For Knowlton, normalcy is not sticking out like a sore thumb. Being 412 pounds, his stamina and
social inclusion is limited.

“I can’t walk with everyone else when

I'm on my way to class because it’s
hard to keep up. I’ve been on a plane
and had to sit in two seats. Normal
people don’t have to do that. Normal
people don’t have to worry about
whether their chair is wide enough
for their hips.” Knowlton said.

Studies suggest anyone suffering

from weight related stigmas can
suffer extreme emotional distress,
be subject to discrimination, and
adjust diet and exercise behaviors.
As a result of these experiences,
Knowlton has tried to fit in and lose
weight.

“I tried to lose weight. It worked,

too, and it sparked probably the
best period of my life. Doors How we feel about ourselves is directly related
seem to open in all directions, to what we put in our mouths.

confidence was up there, and in

a way, it's how I met my wife. It was a real rebirth. I don't remember precisely how I lost it, but I'm
desperately trying to get it back.” Knowlton said.

When asked why the desperation Knowlton responded,

“What you see isn't really me, and I don't like being somebody else.” Knowlton said.

In an effort to get back to the best days of his life Knowlton sets a date for his weight loss.

“May 1st is my launch date.” Knowlton said.

With finals right around the corner and graduation arriving sooner than later Knowlton is
determined to change his lifestyle, lose some weight, and get the confidence back he once had.

Page 14
 HOLLY SOUTHER
MARKAYLA CLAYTON

FOOD +
MENTAL HEALTH
 STORY ONE
HOW CAFFEINE IMPACTS ANXIETY

Caffeine plays an active role in the lives of many college students, but there is a fine line
regarding how much one may consume and it can affect their mood.

The Food and Drug Administration (FDA) have recommended the amount of milligrams adults
should be consuming caffeine wise is about 400. The caffeine stimulant is found in various food
and drinks such as Starbucks coffees, tea like Snapple or hibiscus, and energy drinks like
Monster which contain a type of drug that many sources say to consume moderately. But this is
not often the case with students as they ingest high amounts of caffeine to stay awake, be alert or
active, improve their concentration or energy, to uplift their mood and alleviate stress they face.

Long-term and short-term environmental factors may contribute to how caffeine shapes students
dealing with anxiety disorders. Alix Holmes, who hails from the Ohio small-town Wilmington, is a
senior at Wright State University with a passion for history.

“I have anxiety and depression,”

said Holmes. “I take Prozac [an
antidepressant that increases
serotonin in the brain.] I get anx-
ious in large crowds of people or
really, really loud spaces, but I
don’t think long-term that my
environment has had a huge
impact on my anxiety. It’s mostly
short-term life factors like loud
spaces or crowded rooms.”

For Abby Locke, a junior at WSU,

who deals with clinical depression
and takes prescriptions for severe
anxiety, weighs in upon how long-
term environment factors have
cultivated her. “I had a rough
childhood. I was bullied a lot and
my parents got divorced when I
was twelve,” she said.

Locke said growing up she

ingested caffeinated soft drinks
as it’s a familiar habit for her.
Photo: Caffeine shapes students
“I consume about a 20 ounce
dealing with anxiety disorders
cup of coffee and lots of pop
every-day.” said Locke, who is
well-versed in caffeine consumption in daily college life.

Page 16
 STORY ONE
HOW CAFFEINE IMPACTS ANXIETY

The amount of caffeine consumption differs from person to person, depending on how much they
ingest milligrams wise.

“Sometimes it depends on the day. My depression and anxiety are more based on what happens
during the day and what happens to me rather than the mental disorder in my head,” she said.
“When I get depressed, I drink more caffeine because it wakes me up a bit more. For anxiety, it
makes me shake. My leg will start shaking when I drink more coffee than usual. I get more
fidgety.”

Although there are a multitude of mental disorders, some prominent anxiety examples are
Obsessive Compulsive Disorder (OCD), Generalized Anxiety Disorder (GAD), and Social Anxiety
(which is also known as Social Phobia.)

Symptoms often vary, but many overlap across the scale of anxiety disorders. Excessive
worrying, enhanced feelings of agitation, frustration, or boiling anger, body trembles or shivers,
heart palpitations, sweat, fatigue, nausea, the inability to fall asleep, disturbed concentrations,
and many other symptoms are familiar anxiety habits, according to the website The National
Institute of Mental Health (NIMH).

On a daily basis, Holmes consumes coffee, sweet tea and the occasional pop beverage. “If I
consume enough caffeine, then I think it does contribute to a jitteriness and a racing heart,” she
said. “Caffeine anxiety is often more frantic than regular anxiety. I think it makes me feel if I have
a lot of caffeine to be doing things more now, more urgent.”

The linkage between anxiety and caffeine is universal. In the USA, Americans roughly consume
about “89 percent” caffeine wise, while college students consumed about “92 percent” last year,
according to the scientific academic journal Clinical Nutrition.

Popular singers like Julia Michaels have written songs about the rough reality of anxiety and the
struggles they have endured. TV shows, films, and books including bible chapters and verses
have depicted different definitions of anxiety. Commercials and media platforms send out
messages of caffeine consumption and products to consumers.

Josh Francis is an assistant professor for Wright State University’s College of Education and
Human Services Clinical Mental Health Counseling Program. Francis is well-versed in a specialty
of mental health and wellness resources, chemical and addictions processes, as well as other
disorders.

“Caffeine is a very complicated substance - it has a lot strength, good things and not so good
things. The risks when it comes to mental health is for some people who struggle with medical
anxiety or anxiety disorders or stress related mental health issue, if caffeine is not dosaged
properly, those symptoms could worsen.” said Francis. “Now the question is: what’s too much.
And that’s very dependent or very independent rather on that person. What could be too much for
one person, could be nothing for another person. Generally, too much caffeine is a lot as it’s a
psychostimulant, similar to nicotine or tobacco. Anything that is psychostimulants revs you up and
with anxiety disorders - that’s a bad thing.”

Page 17
 STORY ONE
HOW CAFFEINE IMPACTS ANXIETY

Students who have an anxiety disorder and consume copious amounts of caffeine tend to fall
under a category - a subset group where they are more likely to be found sensitive to chemical
components caffeine wise, according to the Journal of Anxiety Disorders.

“Everybody has a different level of tolerance,” said Francis. “The difference would be in the
dosage.”

"Caffeine has various dosages concentrations in coffee, tea, energy drinks, and other sources, as
well as paired with other ingredients such as sugar. The combined combination between them
can lead to a higher consumption," said Francis.

A student who has an anxiety disorder and ingests a large amount of caffeine [a stimulant] will
evidently feel those effects. Caffeine can impact student’s physically and mentally.

“When we induce a stimulant and we get that subtle increase in our heart rate and our respiration,
sometimes that can trigger even more anxiety or a panic attack being like a false alarm: fight,
flight, or freeze response,” said Francis.

Photo: Caffeine is found across

American college campuses...

Caffeine is found across American college campuses and while students may be prone to high
consumptions and adverse effects, studies found at the website www.caffeineinformer.com say
that cutting down caffeine may lead to more positive effects.

“Caffeine is a pretty constant thing, and I haven’t gone a long time without caffeine to see if it [as
a possible treatment] would help. I believe it worth trying to see,” said Holmes.

Page 18
 STORY TWO
VENDING MACHINE HEALTH RATIOS

Vending machines are accessible to everyone on college campuses with varying prices and well-
known brands offered, however, whether or not they provide healthy eating options is matter of
personal preference.

Steve Adams works as the associate director for Wright1 Services and Vending at Wright State
University (WSU), stocking chosen brands and products in snack machines for the college
population to delight in. Vending machines are decided based upon a combination of factors:
demographics, costs and trends.

“You can't go too expensive obviously, people won't buy it. You can’t go too cheap, people aren't
going to buy it. I do a lot of paying attention to national marketing. You know we buy from national
distributors - we pay attention to what they say sells well across the country,” said Adams. “You
make choices from candy bar groups, salted groups, chips, pretzels, things of that nature and you
go with name brands people recognize as long as it's affordable, not too far out of the price
range.”

Adams said vending mach-

ines aren’t always options
to everyone and is the
matter of perspective.

“They are vending mach-

ines. So, most people
who are really serious
about paying attention to
what they eat and they're
doing it for health
reasons, they typically
don't shop at vending
Photo: Caffeine is found across
machines to begin
American college campuses...
with. But healthy, it dep-
ends on perspective. If
you’re looking at a candy bar, it’s not healthy for you. It’s the matter at what you look at [rule
wise],” he said.

There are national guidelines such as NAMA (National Automatic Merchandising Association)
dedicated to the food industry and serving consumers, as well as other lists dependent upon what
is considered healthy, the amount of calories in ingredients and types of effects such as weight
flunctancy, blood pressure and affecting eating disorders that may impact a person.

College students are prone to meal-skipping often and vending machines provide easy
convenience, affordability and access, according to the academic journal BMC Public Health,
despite the majority of snacks falling under the ‘unhealthy’ categories.

The media plays a prominent role in the cultivation of food across grocery stores, farming,
television commercials, social media and even the local vending machines on campuses. Foods
that fall under types of specific labels and healthiness criterias can evidently influence an
individual through body image, weight and effects upon disorders.
Page 19
 STORY THREE
FITNESS CULTURE:
A NOT-SO PHENOMENON

Fitness and diet culture is prevalent across social media platforms as a world phenomenon where
the latest trends, diets and gym experts are tweeted, shared and posted by individuals, but the
consequences of this movement can have deadly impacts.

On many social media platforms such as Twitter, Instagram and Facebook, people see all types
of content. Advertisements for diets like Keto, fads where a specific soup or vegetable promotes
instant weight loss, and ideal eating such as avoiding dairy, grain and sugar all fall under these
categories. Ann Stalter works at Wright State University (WSU) as an associate professor in the
College of Health and Nursing and is involved as a research chair for Association of Community
Health Nursing Educators (ACNE), dedicated to improving public health care, research and
policies.

“On Facebook, I have seen commercials for shapewear control panties as ways to enhance fuller
figures - kind of reinforcing that obesity is acceptable, more so than modifiable. This does not
discount that commercials for fitness products, holistic living (yoga and massages) and the
promotion of daily exercise programs,“ said Stalter. “There is just less of an emphasis on helping
others with managing modifiable lifestyles - it has to cost money as opposed to be a goal for self-
improvement and being healthy.“

Members of the media have an impact on how people view themselves and the actions they may
partake in in order to change themselves.

“I have not really observed much social media influence per se on weight loss or body image.
There is a great deal of other social influence on weight loss, fad dieting and body image,” said
Stalter on how body image has remained constant since the 1980s and 1990s. “For the most part
‘thin is in’ has been a media-induced mentality for many years. It has permeated society since the
onset of television. In nursing, I used to see bulimia as a result of binging and purging, today I
witness more weight-loss surgeries.”

Exercising has evolved since the 1960s to the early 2000s. Gyms became a solution to help with
increasing health concerns such as heart issues that derived from food and unhealthy habits by
improving longevity and reducing diseases, according to the Business and Economic History.
Magazines, newspapers and television commercials contributed to the cultivation of beauty and
weight standards as people turned to diet pills, bodybuilding and increased fitness routines.

The prevalence of fitness culture contributes to low self-esteem, over-exercising or under-

exercising, distorted beauty standards and muddled body image, as well as impacting mental
illnesses such as depression, anxiety and eating disorders such as anorexia nervosa, bulimia
nervosa and binge eating.

Today on social media websites, influencers often advertise detox or weight loss teas, unique
protein bars, rigorous exercise levels and supplemental vitamins, while others utilize enhanced
before and after images, weight loss surgeries and a sense of ‘pure’ eating.

Destinee Biesemeyer works as the coordinator for health promotion in Wright State’s Counseling
and Wellness Services where students can schedule appointments, receive guidance and other
mental health services.

Page 20
 STORY THREE
FITNESS CULTURE:
A NOT-SO PHENOMENON

“There are ton of Instagram fitness stars that people follow and sometimes are giving helpful
information,” Biesemeyer said. “But if you’re part of the fitness culture where you want to work on
strengthening [their] flaws or their biceps, they will give you factual information that can be
helpful, but at the same time, they are utilizing that platform in order to market themselves and
market a product like workout clothes or whatever. You see these people that have flawless hair,
makeup, skin, body, portraying this image of what it means to be part of fitness culture.”

According to Biesemeyer, when going to the gym, people often do not reflect what social media
and fitness culture manifests.

“A lot of people will find themselves striving for something they can’t necessarily achieve or
shouldn’t achieve based off health reasons. Sometimes they are putting a lot of pressures on
themselves to try to meet whatever the perceived standard is,” said Biesemeyer. “It causes a lot
of trouble because sometimes people are going to become anxious or depressed. They might
struggle with eating disorders or withdraw from other people. They might use fitness culture as an
excuse to impose strict rules on their life and use that as way to better themselves, but in a way,
they are using that to control an aspect of their life.”

Perception tends to depend upon a person and how they view foods, exercise and even body
image.

“From a health standpoint, moderation is key. When people try to eliminate something entirely,
they tend to find themselves in a position where they will binge on an item which can be really
problematic and create a dangerous cycle,” Biesemeyer said. “But on the other side, some of the
fitness culture are emphasizing specific diets like Keto or Paleo, low carbs or high protein, vegan,
gluten free - sometimes ingredients are something nutritionists would not recommend.”

Fitness culture can perpetuate idealized standards and norms that society has established which
leads to long-term effects upon a person.

“People are putting themselves in a cycle where they will not be successful so they get on one of
these fad diets and lose a bunch of weight to feel great about themselves. But the second they
leave the fad diet, they start to gain weight back 0r their bodies starts changing in a way they did
not anticipate. It becomes a pressure
of failure,” Biesemeyer said. ‘‘I ‘failed
at this’ and they become more rigid,
strict with those rules when it just
keeps cycling. For some people,
it’s going to turn into anorexia,
bulimia, a binge eating disorder,
and when we talk about eating
disorders: we are talking about
long-term health consequences
on your organs, your longevity,
everything.”
"It becomes a pressure of failure."
-Biesemeyer, WSU Counseling & Wellness

Page 21
 STORY FOUR
ANTIDEPRESSANTS VS. FOOD

Mental health influences everyone differently, but antidepressants and food interact in ways
people do not realize.

Mental illnesses such as Major Depressive Disorder (MAD), clinical depression, anxiety disorders
like Obsessive-Compulsive Disorder (OCD) or Generalized Anxiety Disorder (GAD), bipolar
disorder and many other illnesses play a role in how people are impacted in daily life.

Bridget Kearney is a Wright State University (WSU) graduate and a freshman at Sinclair
Community College who strives to be a sign language interpreter.

“My anxiety has affected me by making me feel guilty, like if I don't go through with something or
do something differently. Like you could have done it this way or could have done it that way. And
my depression,” said Kearney. “I haven't been officially diagnosed with that yet. Right now, I just
say I have anxiety induced depression and because my anxiety gets so bad, I become depressed
and I either don't eat. I wouldn’t say I don’t eat at all, but I eat very little or everything in sight.”

Antidepressants and anti-anxiety medications like Prozac, Lexapro and Zoloft are used to
treat anxiety and depression.

“I am on Escitalopram [an anti-anxiety medicine] which is a generic version of Lexapro, so I have

been on that for a couple of weeks,” said Kearney. “Before that, I was on regular Escitalopram for
five years. It wasn’t until after moving down here that I was thinking about I wanted to do with my
life, my career, that’s when my anxiety started to occur more than usual.”

Over 60 years ago, the first antidepressants were used to treat depression, according to the
academic journals Lancet Psychiatry and Journal of Food Composition and Analysis. The MAOI
antidepressant (monoamine oxidase inhibitors) initially had been one of the first type of methods
where a person had to adjust their diet in order to avoid foods that carried high-levels of a
compound named tyramine. Tyramine is a type of amino found in the human body and regulates
blood pressure, but when the MAOI interacts, the enzyme breaks down and could potentially alter
blood pressure, give headaches or create a blockage.

Today, antidepressants and anti-anxiety medications have evolved into SSRI categories
(Selective serotonin reuptake inhibitors) due to scientific research and technology improvements.
MAOI antidepressants are now prescribed less infrequently. Mental health can be enhanced by
daily life and stress, but the type of lifestyle a person follows with the specific foods they consume
and their amount of exercise may contribute in how they interact with antidepressants.

“In my experience, yes, because when I exercise more, eat healthier, drink more water - I feel like
I have more energy and I can take on the world’s habits and be Wonder Woman,” said Kearney.
“I feel like I am able to get through the day again and I feel like at least some of a little bit my
anxiety has subsided especially after a workout.”

Priyanka Badhwar is a 4th-year psychiatry resident at Wright State who became interested in the
profession after originally majoring in English and taking psychology classes. Specific food and
diet types can help with the transition of antidepressants.

Page 22
 STORY FOUR
ANTIDEPRESSANTS VS. FOOD

“Your body and your brain need certain nutrients in order to build happy hormones like those
endorphin hormones. And so in general if you're sort of eating like a well-balanced diet; I’m all
about the plant forward diet,” said Badhwar. “I'm just more leafy greens than meat products.
That's sort of what I always encourage. But I know it's hard to make that transition sometimes and
so I guess that's why I call it a plant forward diet.”

Nutrients can make a difference, according to the academic journal Indian Journal of Psychiatry,
as poor food choices can help increase depression, anxiety, and amplify other disorders. Amino
acids such as methionine, tyrosine, phenylalanine, and tryptophan, are some vital ingredients
found in foods and vitamin supplements that can help alleviate mental illness symptoms.

Potassium, iron and fiber are additionally factors found in fruits, vegetables and other foods which
help boost energy.

“Fruits, definitely foods. Especially if I get it something that's mixed in a smoothie that's usually
helps me with energy. Bananas because there is potassium in that and usually really helps,” said
Kearney.

A well-balanced lifestyle and diet can cultivate a prominent difference health wise.

“But in general, having a well-balanced diet contributes to the body. All of the nutrients and all the
macronutrients that it needs and especially its ability to form the building blocks for those feel
good hormones,” said Badhwar. “If you're not eating appropriately and if you’re not consuming
enough calories throughout the day then it's probably harder for the body to produce these feel
good hormones and all the other nutrients that the body needs in general. Sometimes I think they
[nutritionists] talk about foods that increase endorphins.”

Foods containing vitamins and minerals also help boost energy and produce efficient nutrients a
person needs.

“Foods that are high in vitamins and high in minerals are going to help boost your brain to
produce things that it needs like iron and potassium and zinc. Vitamin C. In general, it’s going to
encourage your brain to be able to produce those building blocks and those endorphin in a similar
way when you exercise,” said Badhwar. “And your body sort of releases the feel good happy
hormone. I would I would like to say that food is sort of in the same way.”

Psychiatrists utilize the SSRI medications and prescribe for various mental illnesses.

“SSRI - class medications are weight neutral and the ones we typically use are very neutral
meaning they're not necessarily going to mean any weight gain or they're going to lead to weight
loss,” said Badhwar. “It's specific to the person that is struggling with a major depressive disorder,
an anxiety disorder or a primary psychotic disorder. My primary goal is always to focus on the first
thing in front of me and to make sure that I'm helping them to return to a baseline level of
functioning that they remember - the last time they felt their best.”

Disorders like anxiety and depression impact everyone differently. Some symptoms can overlap,
but many are dependent upon factors like diet, stress, exercise and other issues.

Page 23
 STORY FIVE
HOW PEOPLE USE FOOD TO COPE
WITH MENTAL ILLNESSES

Food has various meanings globally; it can speak to traditions, spending time with a loved one or
using food to cope with a disorder.

In an all-consuming world with advancing technology, scientific improvements and cultural shifts,
people have complex relationships with food and mental illnesses where therapy and services
centers can provide sufficient help.

Leslie Edmunds works as a dietitian at Clem & Thyme Nutrition, a nutrition and wellness center
where a group of dietitians collaborate. Clem & Thyme Nutrition is focused upon nutritional
counseling, balanced meal workshops and other services provided to ensure moderation,
healthiness and fitness to prospective clients.

“Each person is totally different. At their initial consult, we go over a very thorough health
assessment which discusses everyone’s medical history, eating behaviors, stress management
and how they feel about their body,” said Edmunds. “We determine each client’s plan based on
their needs. Some need additional lab testing to determine if they have deficiencies contributing
to their mental health, or gene mutations that affect their mental health. We recommend certain
vitamins/minerals based on each client’s specific situation and medical history. We do this
everyday. We discuss stress, body image at most appointments. We set new goals that move
clients closer to healthy behaviors.”

Individuals can suffer from Bipolar Disorder, a type of personality or mood disorder, various
anxiety and depression disorders, phobias, Post-Traumatic Stress Disorder (PTSD), psychotic
disorders like schizophrenia, eating disorders such as anorexia, bulimia, binge eating and many
other illnesses. Different environmental and social factors cultivate a person’s lifestyle as well as
approach in how they may manage their illness.

“In addition, every single person is different. We do not have cookie cutter approaches to mental
health and eating disorder recovery. Each person has different lifestyle, genetic makeup, medical
conditions, environmental and lifestyle characteristics. All play a role in the management of
medical conditions and mental health,” said Edmunds.

Jessica Moss is a licensed psychologist who works for Wright State University’s Counseling and
Wellness Service where students can receive help and guidance for those struggling with a
troublesome time or conflict, issues such as divorce or loss, and mental disorders. Food has
various meanings globally; it can speak to traditions, spending time with a loved one or using food
to cope with a disorder.

“People, whether they do or do not have a mental illness, may use food for a variety of reasons,”
Moss said. “In addition to meeting their nutritional needs and addressing hunger, people eat food
to cope with emotions, for self-care, and as a way to connect with others, among other reasons.
There is nothing inherently bad or problematic about using food to address needs other than
hunger.”

Life factors and conflict venture into the world of mental illnesses.

Page 24
 STORY FIVE
HOW PEOPLE USE FOOD TO COPE
WITH MENTAL ILLNESSES

Eating disorders are important for people to understand as they can start early in life and go
together with other mental illnesses such as depression, anxiety, substance abuse, according to
the journal Am Psychol, with a leading five percent mortality rate among the disorder anorexia
nervosa.

People often have some type of a complicated relationship with food.

“Eating disorders are characterized by a relationship with food and/or the body that is leading to
significant distress or impairment,” Moss said. “When a person seeking therapy has an eating
disorder or is otherwise concerned about how they are engaging with food and eating, they might
use therapy to learn alternative ways of caring for themselves and coping with emotions. We
might also explore and attempt to address sources of underlying distress.”

There are five types of classes pertaining to

eating such as emotional control and attach-
ment, suppression, impairment of control
eating wise, regulating emotions and food
moderation, according to the journal Appetite,
due to life-stress, conflicting experiences and
imbalanced moods that lead people to emot-
ional eating, weight loss or gain, and restrain-
ed appetite.

Everyday factors whether it’s running late for

work or dropping hot coffee onto the sidewalk
to stressful experiences such as divorce, the
loss of a loved one or financial troubles can
lead to unique coping experiences. Food is
often a common example.

“I would encourage anyone who is

struggling with their relationship with
food or body image to reach out for
support from a friend, family member,
and/or mental health professional.
I believe that it is important to
recognize that what is healthy
and functional is not the same People often have some type of a
for everyone and that we can be complicated relationship with food.
helpful to one another by refraining
from judging and shaming one another and challenging stigma around mental health concerns,”
said Moss.

Page 25
 RYAN HODGSON
NATALIE KRATZ

VEGGIE TALES
 STORY ONE
AN EXPLORATION OF VEGANISM
AND VEGETARIANISM

Certain diets are more than just a fad, they are a lifestyle. Two of the most talked about diets are
those of veganism and vegetarianism. While they may sound similar, and even share a few of the
same ideals, at the end of the day there is a divide between them. Both will abstain from eating
meat, but vegetarians will indulge in other foods, depending on what kind of vegetarian they are.
The vegetarian diet can break down into several categories: Lacto-ovo, lacto and ovo.

Lacto-ovo will avoid eating animal flesh, but will consume dairy and egg products. Lacto
vegetarians will consume dairy products and ovo vegetarians avoid all animal products except for
eggs. Vegans on the other hand, will avoid all animal products, and by-products, including the
usage of products like wool, leather and silk. This information and more can be found at
Vegetarian Nation, at: https://vegetarian-nation.com/resources/common-questions/types-levels-
vegetarian/

What’s interesting about these diets is that everyone who lives by them has their own reasons for
making the switch. No one just wakes up one morning and decides to become vegan or
vegetarian, there’s almost always a tipping point.

Meghan Hedge, 23, dabbled in the vegetarian diet for six years.

“Growing up, I was always sympathetic to animals, but I distinctly remember when I was in third
grade, we were watching a documentary about a wolf sanctuary. As an adult, I only distinctly
remember that some of the wolves didn’t make it and I cried,” says Hedge. “I remember having to
go into the hallway after because I couldn’t stop crying. I went home and told my mom I wanted to
be a vegetarian. She told me I had to wait until high school, so I did. The day I graduated 8th
grade was the last day I ate meat.”

Photo: Certain diets are more than

just a fad, they are a lifestyle.

Page 27
 STORY ONE
AN EXPLORATION OF VEGANISM
AND VEGETARIANISM

On why she gave up the diet, Hedge said, “I stopped being a vegetarian wholly based on health
and convenience. I was having a lot of health issues. I was diagnosed with Polycystic Ovarian
Syndrome (PCOS). I was going to have to restrict my diet even more, and because my main
source of food was the campus dining hall, you can imagine how difficult that was.”

For those who aren’t familiar, PCOS, as described by MayoClinic, is a hormonal disorder where
“infrequent or prolonged menstrual periods or excess male hormone (androgen) levels. The
ovaries may develop numerous small collections of fluid (follicles) and fail to regularly release
eggs.”

Toby Washington, 52, has been practicing the vegan diet for most of his life.

“Growing up, I was primarily raised by my grandmother, and she basically indoctrinated me to
eating healthy. Back then, this is the 70s, and at least in my experience, diets like these weren’t
as commonplace as they are now. When I was around 18 I went full vegan. I decided I didn’t
want to put anything harmful into my body,” said Washington.

Despite what some may think, there are plenty of viable and tasty foods for those who do not
partake in meat. “When I went to Wendy’s, I got french fries and a caesar salad. Chipotle had
yummy veggie bowls. Burger King had great fast food-esque veggie burgers. I had to learn how I
could eat how I wanted without having it be a hassle for me or anyone. After a while, it just
became natural to me. I truly didn’t crave meat,” said Hedge.

Washington’s favorite foods included, “A creamy butternut squash linguine with fried sage and
cilantro and pepita pesto with ribbons of squash and fettuccine. Vegan shakes made with hemp
seeds and spinach are also a favorite.”

Editor's note: Please see the next page for a butternut squash recipe.

However, with these diets comes a stigma. There are criticisms that these diets are very costly,
that certain nutrients like protein and calcium are severely lacking and that after eating a meal,
individuals are still hungry. While these talking points can be debated by several sides,
undoubtedly the greatest form of stigmatization against them is the claim of moral superiority. It
gets thrown around a lot that vegans and vegetarians like to look down on others from an ivory
tower while criticizing others for their dietary choices and simultaneously praising their own. To a
smaller effect, it can even dictate where groups go out to eat. According to Washington, “It
definitely affects where I go to eat, and I think a lot of people have learned not to invite me out to
eat because of it.”

At the end of the day, it shouldn’t matter what kind of food the person next to you is enjoying, just
as long as they are doing it responsibly. Set aside the demonization, and while it may be hard to
resist the occasional pot shot, just remember that everyone living these lifestyles is doing it for
their own reason. To any individual trying to decide whether or not they will make the switch,
Washington shares these words: “For me, it’s an easy switch, and I’ve never looked back. I find
the meal delicious. I don’t recommend it to everyone, but anyone toying with the idea, I suggest
they give it a shot. Give it a month.”

Page 28
 STORY ONE
BONUS RECIPE: BUTTERNUT SQUASH
LINGUINE

Great recipes can be found online and anyone interested in trying the butternut squash linguine
needs these ingredients:

2 tablespoons olive oil

1 tablespoon finely
chopped fresh sage
2 pound butternut or
kabocha squash,
peeled, seeded, and cut
into small ½-inch pieces
(about 3 cups)
1 medium yellow onion,
chopped
2 garlic cloves, pressed
or chopped
⅛ teaspoon red pepper
flakes (up to ¼
teaspoon for spicier
pasta sauce)
Salt
Freshly ground black
pepper
2 cups vegetable broth
12 ounces whole grain
linguine or fettuccine
Optional additional
garnishes: shaved
Parmesan or Pecorino
and/or smoked salt

For further instructions on how to prepare this meal, visit

/https://www.keyingredient.com/recipes/1824825033/creamy-vegan-butternut-squash-linguine-
with-fried-sage/. Take an opportunity to try something new.

Page 29
 STORY TWO
THE FOOD SERVICE INDUSTRY

Food service workers are part of the backbone of America. They work hard around the clock just
to ensure that we get our fresh meals, or at least give it their best effort to. It’s a pretty viable
market too. According to MacroTrends, in 2018, the juggernaut McDonald’s had a whopping
revenue of over $21 billion, and that’s on a 7.87percent decline from the previous year.

But what about the people behind the numbers and copious amounts of grease? What about the
little guys that make it all happen? A reported 3.8 million people were working in the fast food
industry in 2018 alone, according to Statista. For some it’s a job, for others a full blown career.

Patrick Hodgson, 20, had his first job in the fast food world.

“My first real job, if you want to call it that, was at Wendy’s. I started right around the very
beginning of my junior year of high school, so that would make it around August 2015,” Hodgson
said. “I wanted some extra spending money and I had just gotten my licence earlier in the
summer, so the time was right.”

It’s not uncommon for a first job to be at a fast food restaurant. For one, they are willing to take a
chance on younger people, and they can offer flexible schedules. However, when asking them to
reflect on their time there, it isn’t always filled with the best memories.

“I wouldn’t say I loved the job, or even liked it most days, but for a 16-year-old kid it wasn’t the
worst gig. I got a check every two weeks and free food everyday I worked,” said Hodgson. “The
atmosphere would vary throughout the days. Lunch was the most stressful. We were being really
rushed and hassled to make sure that every order was given out. Time was of the essence, and
they busted our butts hardcore.”

A major draw to any restaurant is the cleanliness of the establishment and the friendliness of the
staff. No one wants to walk in and see someone putting their mouth right up to the ice cream
machine, like what can be seen here at The Chicago Defender.

While completely unwarranted, it’s not entirely unsurprising. A bunch of young people spending
hours a day in the same location can lead to boredom and tedium. Sometimes the mind needs to
remain occupied and not everyplace can be Chick-fil-A.

“If you’ve ever heard anyone say that they never want to eat fast food either because they worked
there, or saw a documentary about it or whatever, you should probably believe them. I don’t want
to ruin anything for anybody, but I will say the Frosty machines are hardly cleaned on the insides,”
said Hodgson

Listening to the experiences of a former fast food worker provides a goldmine of insight into the
goings-on of where we get our food.

“A lot of times we would say that the Frosty machine was down just so we didn’t have to give any
out. If a customer seemed rude or annoying to us, we would fill their cup with a ton of ice. One
time on a slow, snowy night we went outside, picked up a clump of snow off the ground, and
dropped it into the fryer,” said Hodgson.

Page 30
 STORY TWO
THE FOOD SERVICE INDUSTRY

Eventually, all things must pass, and there comes a time to move on from the first job we ever
get.

“I was there for a little less than a year. I wanted a new job and I had gotten tired of the
management. One time my supervisor, he yelled he would break every one of my fingers
because I was pointing at something. He wasn’t serious, but that gives you an idea of what we
were dealing with,” Hodgson said.

While working in a fast food restaurant may not be an ideal experience, it does act as an
important first step for a lot of people, giving them a first job, and some valuable takeaways.

“I did learn something about the value of hard work, and while I was not in a position of power,
not by any means, I did learn some leadership skills. Especially ‘what not to dos’,” Hodgson said.
“And I did meet a lot of different people. People much older than me, people with different
ideologies, and even convicted criminals.”

Jim Russell, 65, worked for many years for Frito-

Lay in Dayton, Ohio. He wore a lot of hats there,
but most of his time was spent packing the chips
once they were in the bag. Briefly he described
his experiences there, and provided a few in-
sights. For example, many of us complain about
the extra amount of air in our chip bags. As it
turns out, it isn’t oxygen, it is actually nitrogen.
If the chip bags were full of oxygen, they would
quickly become stale and rancid. Nitrogen not
only preserves the chips and keeps them fresh,
but also keeps them nicely cushioned so they do
not become crushed while they are being
shipped. NASA once took several bags of
chips aboard super-modified jets to see
how they would respond to the sudden
change in air pressure, and they exploded,
according to gineersnow.com

“They were good to me there,” Russell said.

"I worked there for a good while. There Russell. 65, worked at Frito-Lay
wasn’t a lot of upwards mobility, but I in Dayton for many years.
did do a lot of different jobs there for them.”

“The experience was mostly positive, but the whole lot of us feared cut backs and others of us
being let go,” said Russell. During his time there many people were let go.
“I realized I wasn’t getting younger, but I didn’t feel as old as I was. I wanted to do something for
me, and this just wasn’t it. I didn’t want my life and activities to be defined by age,” said Russell.

After leaving the Frito-Lay plant almost three years ago, Russell started taking civil litigation
courses, driving to Kentucky every morning to attend.

Page 31
 STORY THREE
FAVORITE/LEAST FAVORITE
MEALS AT RESTAURANTS

There’s something exciting about the experience of eating out. Tossing all nightly plans of
preparing and cooking a meal to choose your own meal to be prepared is in a way relieving, and
all for the cost of shilling out some extra spending money.

On top of that, there’s so many places to choose from that it's an embarrassment of riches. From
chain restaurants, to mom and pop places, diners, bars or even just making a stop at the drive-
thru, there’s something out there for everyone.

According to The Simple Dollar, “The average American eats an average of 4.2 commercially
prepared meals per week. In other words, as a nation, we eat out between four and five times a
week, on average. This number equates to 18.2 meals in an average month eaten outside the
home.”

Unfortunately, quality is never something that is guaranteed when eating out, and while most of
us know that the food we get on the plate will never match the menu picture, sometimes what we
end up receiving still leaves much to be desired.

Daniel Evans, 24, grew up in a household that favored home-made meals over eating out.

“We rarely ate out,” Evans said. “It's not like we didn’t have the money to either, my parents just
never really took us out. My dad liked to cook, and he was pretty good at it too. He would make
steak, fish, I mean you name it,” he said.

As Evans aged into his later teen years, eating out became more frequent to him.

“In high school we could leave during lunch, so I took full advantage of that when I could,” said
Evans. “I was in college for a few years, and almost every meal I ate was from like McDonalds or
some kind of restaurant.”

While places like McDonalds do serve a purpose for a quick and easy meal, Evans shared that
the best meal he has ever had from a restaurant came from one of the havens of dining in the
U.S., New York City.

“I was visiting my cousin in Manhattan and one night he took me to this Italian restaurant in Little
Italy called Aunt Jake's. That place was awesome. They hand-make the pasta, and depending on
where you sit you can see them making it. It takes longer for them to get it out to you, but some
guy comes around every now and then to give you bruschetta bread and more drinks,” said
Evans.

Evans had Aunt Jake’s in 2015, and to this day, stands by the farfalle pasta with alla vodka sauce
he ordered to be one of, if not the best meal he’s ever had. Since then though, he has moved in
with his girlfriend and her two children, and due to financial reasons, eating out is not a luxury
they can afford as often as they may want.

Unlike Evans, Robert Sherman, 24, loves to dine out as frequently as he can.

Page 32
 STORY THREE
FAVORITE/LEAST FAVORITE
MEALS AT RESTAURANTS

“I can’t cook to save my life, so eating out is a good alternative. Not the healthiest choice, but I
feel fine,” said Sherman.

As recently as this month, Sherman claims he has had the best meal he’s had at a restaurant. In
early March 2019, Sherman traveled to Costa Rica with his girlfriend and her family. While there,
they had dinner at a restaurant called The Tiki Hut. They all enjoyed a fresh catch meal, with
Sherman singling out the Mahi Mahi. An overview of the Tiki Hut can be found here.

However, for every Tiki Hut, there’s an Applebees, where Sherman says he’s had some of the
worst meals in any restaurant, and he didn’t mince words.

“That place is trash. I’ve been there a few times, and I hate it,” said Sherman. “I think it’s bland
food that’s only really there to be as basic and general as you can get.”

“I’ve gotten some burgers there that weren’t very good, but the worst is the buffalo wings. They
were hard to get down. I felt sick afterwards. They give Cousin Vinny’s (Pizza) a run for their
money. The wings there are like leather glued to a bone,” said Sherman.

Atmosphere is apart of the

dining out experience.

Interestingly, Evan’s’ least favorite restaurant meal also came from Applebees.

“It’s a real tacky place, and the food was not fresh. I got the chicken tender basket, and I felt like I
was going to break my teeth off on it. The fries were nasty and soggy,” said Evans.

What’s interesting is that both meals that stuck out as the best were had in a new environment.
Who wouldn’t love a meal if they were on the beach staring at the sunset over the ocean? Or if
they were having an authentic italian meal in Little Italy? Atmosphere is apart of the dining out
experience, and while the absence of it may not have subtracted from the experience, the
addition can only help it.

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 STORY FOUR
HOLIDAY FOODS

According to The Washington Examiner, a total of 8.1 billion calories are

consumed by Americans every year, and 45 million turkeys are purchased.

For many of us, the holidays are a time to get together with family. It also gives us an opportunity
to gorge ourselves on a bounty of food. According to The Washington Examiner, a total of 8.1
billion calories are consumed by Americans every year, and 45 million turkeys are purchased. Of
course turkeys are a staple of Thanksgiving, as are mashed potatoes and gravy, stuffing, and
cranberry sauce. However there are those who prefer a more unorthodox approach to
Thanksgiving dinners.

Sheila Russell, 53, checks that box. Some meals she has had on Thanksgiving include sushi
rolls, mussels, Thanksgiving ramen, and the growing in popularity turducken, which is a deboned
turkey, stuffed into a deboned duck, stuffed into a deboned turkey. A lot of her ideas come from
the internet, including the website Cooking for Keeps.

“As I was growing up, every year for Thanksgiving we had the same old meal that everyone else

has every year,” said Russell. “As I got older and had children of my own, I wanted them to
experience a different side of Thanksgiving food.”

The turducken itself serves as a masterclass of nesting doll meals, but the history of the stuffed
meals go deeper. From MentalFloss, stuffed foods like this date back as early as the 18th
century, with what is known as the Yorkshire Christmas Pie. By comparison, this makes the
turducken look less impressive, as it requires the stuffing of a “pigeon, partridge, fowl, goose, and
finally turkey all into one another.” The creation of the turducken is credited to Chef Paul
Prudhomme, who claims to have invented the dish at a Wyoming lodge in the 1970s. Here’s a
short video a short video on the preparation of a turducken

Page 34
 STORY FOUR
HOLIDAY FOODS

While not a practicing vegetarian, a few years ago Russell decided to have a Tofurkey dinner for
Thanksgiving. A Tofurkey is a turkey substitute, made of tofu and usually served in the form of a
loaf or a casserole.

“We had the tofurkey a while back, and I have to say I don’t think any of us really liked it,” said
Russell. “But you have to understand that we want our kids to have these unique experiences.
Their health is very important to us. If that means we have to eat a tofurkey than so be it!”

Not every meal is underwhelming though, as Russell shared a recipe from one of her favorite
meals, a Thanksgiving All In One Cake. This crazy dish serves as entire Thanksgiving meal
baked into a cake. That includes turkey, cranberry sauce, stuffing, and more all topped with a
mashed potato icing. It is a daunting recipe, and takes over two hours to prepare, so anyone who
is up to the challenge can find and follow the instructions here.

On the other hand, Don Rader, 70, still enjoys the traditional Thanksgiving meals of his youth,
citing the ‘if it ain’t broke, don’t fix it’ approach.

“I think Thanksgiving and Christmas haves a psychological effect on me. Every year when I see
the classics laid out on the table, it transports me back to a different time,” said Rader.

Every year, Rader prepares and brings his special potato salad, which includes the addition of
marshmallows. Here are the ingredients:

1 small sweet potato

1 medium apple, cubed
1/4 cup chopped celery
2 tablespoons of chopped walnuts
2 tablespoons of raisins
2 tablespoons of miniature marshmallows
2 tablespoons of mayonnaise
2 tablespoons sour cream
1/2 teaspoon lemon juice

Rader says that once all of these are assembled, boil the sweet potato until it is tender, and then
peel it. Once it is peeled, combine it with the apple, celery, walnuts, raisins, and marshmallows. In
a separate bowl, mix the mayonnaise, sour cream, and lemon juice, and then pour it into the first
bowl. When done, cover and refrigerate it. It can be served on lettuce leafs if wanted.

“It was actually my father’s recipe,” said Rader. “He kind of made it by accident, then perfected it.
It wasn’t intended for holiday eating, but I like to make it every year as a way to remember him,
and it usually goes over pretty well.”

Since we get Thanksgiving once a year, we also get an opportunity to break from the norm and
take a chance on some riskier dishes. The marshmallow potato salad, while not crazy, may not
be a staple in many homes; and while foods like a tofurkey and especially the layered
thanksgiving cake seem odd to say the least, they obviously work for some.

Page 35
 STORY FIVE
FOOD AND FILM

Anything can be made to look tantalizing on film, and food is a prime example of something that
just begs to be captured in the camera. From simple food commercials to big Hollywood
productions, food has been made up to look unbelievably savory and make us starve in our
seats. Pivotal moments in many movies take place around a dining table. The website Munchies
compiled a list of the 15 most iconic food scenes from movies, including infamous scenes like the
romantic “Lady and the Tramp” (1955) spaghetti dinner, to the haunting dinner scene in “Alien”
(1979).

While those movies do feature food to a certain capacity, the characters are usually the main
focuses of those scenes. However, there are other countless movies that feature food and food
culture in the main spotlight.

David Beck, 36, is an actor in New York. Being a fan of both film and food, Beck has several
opinions on food in film.

“There are a lot to choose from, but for me, personally, the most intimate portrayal of a love for
the art of food, and food prep comes from a documentary called ‘Jiro Dreams of Sushi’ (2011),”
said Beck.

“Jiro Dreams of Sushi” follows Japanese chef Jiro Ono, who at the time of filming was 85 years
old, and is still honing his craft today at the age of 93. Ono owns the restaurant Sukiyabashi Jiro,
a sushi restaurant in Tokyo, Japan that has been awarded 3 Michelin stars. Ono is regarded by
his contemporaries to be one of the finest sushi craftsmen of all time. In the film, Ono works with
his two sons in the restaurant, one of which is eventually poised to inherit the legendary
establishment.

“What makes the movie so special is Jiro himself. You watch the movie and you can tell that this
is a guy who not only knows his stuff behind the counter, but also a very idiosyncratic guy who
picks up and notices these odd, little things that people do,” said Beck. “You kind of fall in love
with the guy as the movie plays out. I wouldn’t even consider myself a seafood fan, but the
passion for the craft is something I find inspiring, and I hope others can as well.”

Beck is also very fond of the movie “Chef” (2014). “Chef” is the story of a restaurant chef who
after having a public altercation with a food critic, quits his job and buys a food truck all while
trying to reconnect with his family.

“With that movie, you can really tell that the director (Jon Favreau, who also stars) has a respect
for cooking and for the people that make it into a career,” said Beck.

Jacob Lowland, 26, shares an appreciation of food in film, but from a different medium. Lowland
graduated from Shawnee State University in 2016 with a degree in Graphic Design and
Interactive Media. His love of animation and visual arts led him to the degree.

“Food is basically perfect to be in animation. If you want a good example, watch ‘Ratatouille’
(2007),” said Lowland. “Look at the food on display. Look at the design. Look at the texture.
Especially look at the faces of the characters around the food.”

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 STORY FIVE
FOOD AND FILM

Another scene that Lowland loves comes from the recent stop-motion movie “Isle of Dogs”
(2018). “Isle of Dogs” contains a very odd story. In the near future in Japan, due to an
overpopulation of dogs, they are all rounded up and sent to an island of trash in the middle of the
ocean. The scene in question is a short one involving the preparation of sushi.

“It’s one of the most impressive segments I’ve seen in any animated thing ever,” said Lowland.
“The speed, the fluidity and the creativity are just so impressive.”

The scene is masterful, but one that was in no doubt an arduous task. The Head Puppet Master
for the film, Andy Gent, claims that just that minute and a half of animation took approximately
seven months to complete.

Evidently, documentaries and animation are some of the best ways to show off food on screen.
Documentaries allow a window into another world that we seldom see. How many of us actually
get to sit in an authentic sushi restaurant in Tokyo, Japan? And with animation, we can enter
worlds that don’t even exist, but yet are just recognizable enough for us to connect with. Plus, as
Lowland pointed out, when it comes to food, the design and texturing of it can make it look even
better than it does in real life.

Photo: "Isle of Dogs" sushi scene.

Page 37
 ALEXANDRIA BAYLIFF
HOLLY-KRISTINA AVERETTE

CRAVING
CONNECTIONS
 STORY ONE
FOOD INVIGORATES COMMUNITY: LOCAL DAYTON
FOOD TRUCK BRINGS PEOPLE TOGETHER

“It’s just a different experience every time you pull in. You never know what you’re going to get,”
said Rae Mett about working at Good Golly Miss Molly’s Food Bus, a food truck she co-owns
focused around the Dayton, Ohio area.

Best friends with business partner Molly

Patton, Mett worked in her homestyle
kitchen restaurant, Miss Molly’s Bakery
& Cafe in Farmersville, Ohio. Known as
a meeting place for many in the comm-
unity, it felt like home to several local
citizens. Open for 13 years, the restau-
rant closed in March 2016 shortly after
Patton’s husband tragically died of lung
cancer. As his health was dwindling,
Patton found a 1979, 34 ft. RV sitting in
an abandoned lot and decided to partner
with Mett to open their own food truck.
Pulling from her husband’s interest in
music, the two came up with the name
“Good Golly Miss Molly’s,” renovated the
RV and began serving customers in
September 2016.

Featuring comfort food, every item is

homemade and geared to make people
feel good. Some popular items on the
menu include their signature old-
fashioned chicken and dumplings
over mashed potatoes, chicken salad Photo: Best friends and business
on a croissant, cobblers, savory peanut partners, Molly Patton and Rae Mett.
butter pie, home-made brownies and
various hand-pattied burgers. Specialities
include little burgers such as “The Molly Burger” with coleslaw and Thousand Island dressing
and “The Elvis Burger” with peanut butter and bacon.

Setting up once a week in the downtown Dayton Courthouse Square, they have established
relationships with other local food vendors and have gotten involved with the Dayton Food Truck
Association. The truck has also set up at the Wright-Patterson Air Force Base. Over time, they
have developed a steady customer base and even know some of their customers by name. “We
have people who come straight to us because they know they’re going to get their chicken salad
and their chicken and dumplings and they crave it, so they look for us,”said Mett.

Beyond their weekly activity in downtown Dayton, the truck also travels to different events and
festivals such as the Miami Valley Bluegrass & Artisan Festival and the Pretzel Festival in
Germantown, Ohio. Tending to new crowds and busy parades, the business partners have
created memories during the rush of high clientele. “We did the Bluegrass Festival One year.

Page 39
 STORY ONE
FOOD INVIGORATES COMMUNITY: LOCAL DAYTON
FOOD TRUCK BRINGS PEOPLE TOGETHER

They only had three vendors and there were probably 5,000 people. It was crazy,” said Mett. Mett
and Patton did not expect the amount of people and ran out of several ingredients, eventually
having to send people out for more hamburger to appease the long line of customers waiting for
food.

The style of the food makes the truck family-oriented and roots back to dishes from the
restaurant. Both Patton and Mett were taught how to cook by their grandmothers and have
enjoyed honoring them through passing down their recipes and techniques into their business.
Making food associated with the times they had with them, they often feel as if their grandmothers
are right there with them, cooking alongside.

“Molly and mom don’t like to follow recipes by the book, so each time you eat their food, it’s a little
different,”said Olivia Mett, Mett’s daughter. “My favorite dessert is the peanut butter pie because
it’s so unique and rich.”

Photo: 1979 motorhome converted into

“Good Golly Miss Molly’s Food Bus”

Mett has enjoyed looking back at the many memories she has made through the experience,
especially the ones from their loyal followers. “When we have followers, that’s what is so exciting.
When we have people come up to us and say, ‘It was the best food I’ve ever had’ and ‘I’m
following you, wherever you go, so I can get my burger or my chicken and dumplings or my ‘mac
‘n cheese.’”

Since their opening, they have had many customers who used to be regulars at Patton’s
restaurant coming for their favorite dishes.“I’ve watched the kids grow up. Families will come
order full meals for dinner so parents don’t have to prepare dinner, but get a night off to enjoy
other food.”

To Mett, the food truck has benefitted her greatly and brought much joy into her life. “I love
watching people enjoy the food and knowing that our hands prepared it and they love it.
Meeting people and just knowing what people are wanting when they come up to the window,”
Mett said.

Their food brings people back to memories of their grandmothers and connections with their
family, causing them to reminisce on times when relatives made the same dishes they enjoy at
the truck.

Page 40
 STORY ONE
FOOD INVIGORATES COMMUNITY: LOCAL DAYTON
FOOD TRUCK BRINGS PEOPLE TOGETHER

Mett’s journey with the food truck has not only been a blessing to her, but has also positively
impacted her daughter, Olivia, who has seen all the time and effort her mother and Patton have
poured into the business.

“For me, the food truck is a symbol of deep rooted passion for people and food. It allows people a
window into my mom’s soul and it really lets her show her love,” said Olivia. “My mom shows her
love by cooking for people, so the food truck gives her the opportunity to spread her love across
Dayton.”

Good Golly Miss Molly’s Food Bus and the other local food trucks, such as Zombie Dogz and
Greek Street, bring a good variety of cuisine to the downtown Dayton area. Trending currently,
they have attracted a lot of the millennial population and are starting to become a hit with the
older generation. The food truck has seen great business and received plenty of positive
feedback, with great ratings and last year being their best year in sales so far.

Looking to the future, Patton and Mett hope to take the truck to more festivals and continue
reaching more people around the local area. This year they will be traveling to the Annie Oakley
Festival in Greenville, Ohio, along with other new potential stops.

For more information about the food truck and where their next stops will be, follow their page on
Facebook at https://www.facebook.com/GoodGollyMissMollys.

Ultimately, Mett’s goal for every customer who visits the truck is to have a connection as they eat
one of their dishes.

“I want them to have the nostalgia.

I want them to have that taste of
food that brings them back to
sitting at grandma’s on Sunday,
or their mom cooking up a dinner,
just that nostalgia and connection
with family - a good memory,” said
Mett. “I think that’s what our food
does. It brings back good mem-
ories of the past that people don’t
have anymore.”

“I think having all these food Photo: Food menu featuring all of
trucks in one place…food the truck’s items and specialty burgers.
forms bonds. People sit around
and eat. People celebrate with food. Food is always a part of life and it just brings people
together, and I think that having a bunch of food trucks together, even having one food truck, it
just brings a community,” said Mett.

Page 41
 STORY TWO
A TASTE FOR ADVENTURE: DAYTON’S SECOND
STREET MARKET ENCOURAGES DIVERSITY

Families sitting at tables eating lunches they bought from local restaurants while listening to a live
band. People purchasing fresh produce from local farmers and harvesters. Parents letting their
kids try samples of food from different vendors. This is what a typical Saturday looks like at 2nd
Street Market in downtown Dayton, Ohio.

“Second Street Market is a gathering place. It’s a community atmosphere where everyone can
feel welcome,” said Lynda Suda, manager of the market. Suda began as the coordinator in 2015
and transitioned into her new position shortly after previous manager Jimmy Harless retired in
December 2018.

In the mid-1980s, the concept of the market began as a collection of local farmers, such as Irvin
Honey at Wegerzyn Garden Center in Dayton and relocated to the current location in November
2001. Built in 1911, the property was originally a freight train depot until the 1980s and survived
the major flood in 1913. Bought by Five Rivers MetroParks, they worked with the developers to
transfer the market to the vacant building and underwent its management in 2009.

Becoming the manager around 2002, Harless played a huge role in making the market what it is
today, Suda said. Starting with anyone they could get, the market now receives more applications
for vendors than they can accommodate, with 40-50 present during the colder months and 50-60
in the summer. Vendors are separated into four categories, the first being grower-producers like
local farmers, second being grocers of pre-made food like popcorn, third being prepared food like
restaurants of different ethnic
styles and last priority being
artisans of general merchandise,
such as jewelry or flowers.

With a variety of vendors and

different types of food rep-
resented, the market is different
than a trip to a grocery store.

“This is giving you that

connection with your food.
It’s giving you a connection
with who it comes from and
who grows it,” said Suda.
“You end up building
relationships and hearing
"[Second Street Market is] a community
their stories, so it’s so
atmosphere where everyone can feel welcome."
much more personal.”

Outside of their regular hours of operation, the market also hosts several events and family fun
activities such as pumpkin decorating in the fall and recently, a St. Patrick’s Day Festival with live
Celtic bands and the Celtic Academy of Irish Dance. Last Christmas, the market hosted their first
grand scale evening artisan event, opening for people to shop and participate in different projects.

Page 42
 STORY TWO
A TASTE FOR ADVENTURE: DAYTON’S SECOND
STREET MARKET ENCOURAGES DIVERSITY

Cullen Dunajski, an employee at Festival Fresh Popcorn, enjoys working at the market alongside
the other vendors.

“The people are amazing. The products are amazing. It’s great to be able to get a lot of local
products from other people around here,” he said. During his lunch break, he enjoys stopping at
“Little Thai House” for their Pad Thai, a dry noodle dish he has with chicken.

Ultimately, a main goal of the market is to encourage diversity and outreach within the
community.

“We get people from all over the world. If you go check out Bellbrook Chocolate, he has a map of
the country on it and there’s pins from all over the world now, you can see the world now, it’s that
crazy,” said Suda.

After a few years of trying, the market has recently launched a new partnership with Homefull, a
local non-profit that serves the homeless, which established the market to receive EBT
(Electronic Benefits Transfer) and SNAP (Supplemental Nutrition Assistance) programs.

“(The market) means to me a resource for people in the Dayton area for food and fresh produce
and interesting gifts, and just a chance for fellowship in the Dayton area,” said Sally Leatherman,
the market coordinator. Leatherman was first connected to the market over 10 years ago when
her and her sister ran a booth called “A Greener You,” educating people on The Green Movement
of promoting healthier products without harsh chemicals.

As it has progressed, the market still continues to focus on its original goal of selling local
produce and supporting local farmers, with multiple generations now represented since it was first
established.

“To me, the market is like my kitchen. This is where everybody gathers. It doesn’t matter what
party you have when you’re at your home, everybody ends up having that comfortable
conversation in the kitchen around food,” said Suda. “Food is a universal thing. It brings us all
together. Everybody has to eat and everybody enjoys good food.”

Suda wants each person who comes to the market to get the most out of their experience.

“I want them to have fun. I want them to be comfortable. I want them to be able to think ‘wow, that
was a good time and I want to come back’. Mainly just that they feel welcome and experience
new things, and also get their groceries and have more of a connection with community,” she
said.

To find out more about 2nd Street Market, their hours and events, visit their Facebook page at
https://www.facebook.com/2ndStreetMarket/.

Page 43
 STORY THREE
FOOD INSPIRES FAITH: TARGET
DAYTON PROVIDES MORE THAN MEALS

Nineteen years ago, the doors of a local church in Dayton opened with a handful of people
showing up for free meals on Saturdays. Today, they serve meals six days a week.

“During the week in the mornings, we can have about 100 folks each day, and then on the
weekends usually 300 plus on a Saturday or Sunday,” said Cindi Stevens, wife of Mark Stevens,
the pastor of Target Dayton Ministries, which specifically serves the poor and homeless in the
inner city.

Food is a key component of the ministry of the church. Target Dayton provides one meal a day
Tuesday through Sunday each week. On Tuesday through Friday services begin at 8:30 a.m.,
with a sit-down breakfast following around 10 a.m. The breakfast on Tuesdays and Thursdays is
Belgian Waffles, having strawberries and whipped cream on top each Tuesday, then just syrup
on Thursdays. Traditional breakfast items such as sausage, gravy, biscuits, and hash browns are
served Wednesdays and Fridays. The menu varies more on the weekends for the dinners
provided on Saturday and Sunday after service at 4:30 p.m.

The food is purchased with the money received in church funding and also operates off donations
from volunteers. Additionally, hundreds of volunteers regularly serve in a variety of ways,
including through prayer, greeting, preparing meals, serving food, interacting with guests,
assisting with cleanup, and other activities.

“A lot of our folks are needing food and we try to provide the very best thing for our folks,”
Stevens said. “A lot of times people will say ‘Well, I’m gonna come over just for fried chicken’ or
whatever, but we ask all of our guests to come over for service before they have a meal. So,
many people have came just for fried chicken and they’ve found Jesus.”

Stevens believes that food can be used as an outlet to lead people to the Lord. She can recall
multiple stories of people who came to the church simply because they needed a meal, but found
much more than physical nourishment.

“One of the guys that works for us now, he drives the bus, he came in many years ago homeless,
on meth, on so many drugs, schizophrenic. You wouldn’t even know who he is today, but he
came to one of our services, had breakfast, heard the preaching of the Gospel, found the Lord,
and today he is free from everything,” said Stevens.

“Originally it started out as just a meal, and then after coming about a year I started really getting
into the word of God. I started praying,” said Jason Spradlin, the man who connected with
Stevens that day.

Starting out at a local shelter, he saw the Target Dayton van and decided to come, then
eventually found hope in Jesus through one of the morning services. Through the act of love he
saw in Mark and Cindi Stevens, such as constantly serving the meals, he developed a desire for
more.

“I wanted to have what they had,” he said.

Page 44
 STORY THREE
FOOD INSPIRES FAITH: TARGET
DAYTON PROVIDES MORE THAN MEALS

Today, Spradlin has a job as the bus driver for the ministry and provides transportation as one of
the three buses that pick people up around the Dayton community. Pulling from the homeless
shelters for men and women, plus about 15 different apartment complexes they drive them to
attend the services and receive meals.

Target Dayton’s goal is to

provide a meal with every
service. The organization
began in a small facility, but
has been in a larger building
at 111 Xenia Ave. for ten
years. The ministry has seen
an increase in its outreach
over the years. In 2018, it
served over 45,000 meals to
the poor and homeless in the
area.

“We are not a soup kitchen,

whereas a lot of people think
that we are. We are really
more of a church, then
providing a meal, and all the
meals that we provide are
very good, very quality.
They are not like just
leftover food that some-
body gave,” said Stevens.
“Here the food re-
presents, in the quality
of food that we do pro- Photo: Food menu featuring all of
vide, to folks that they the truck’s items and specialty burgers.
are somebody special.
We wouldn’t serve anybody anything we wouldn’t serve our family or we wouldn’t serve Jesus.”

In order to learn more about what Target Dayton does or to volunteer, visit
www.targetdayton.com or on Facebook at www.facebook.com/targetdayton/.

Page 45
 STORY FOUR
CHEF PROFILE: CHEF CHRIS CAVENDER

Known as “The Food Dude”, Chef Chris Cavender has drawn attention to the barbeque world
around the Dayton, Ohio area in recent years. In early February 2019, the award-winning chef
was named Daytonian of The Week on Dayton.com.

A student at Wright State University in Dayton, Cavender started out as a concert bassist and
music major. Transferring to The University of Cincinnati Conservatory of Music in 1980, he
realized he had a greater passion.

“I didn’t finish up there because I had always been cooking to pay the bills, pay my rent, so I
decided to go to culinary school,” said Cavender.

Cavender then attended a cooking

institute in Denver, Colorado for awhile
and transferred to Johnson & Wales
University in Providence, Rhode Island
where he obtained his degree. After his
schooling, he returned to Ohio and
worked at various fine-dining rest-
aurants until moving to Vermont to run
a ski resort hotel. There, he bought a
bed and breakfast and worked for
about five years until returning to Ohio.

Once back, he bought his first rest-

aurant, TW’s, in Miamisburg, Ohio,
which he co-owned for about ten years.
He also owned Cuvee Wine Bar &
Cellar in Bellbrook, Ohio from 2005
until selling it in 2010. During this
time, he also served as executive
chef at Sycamore Creek Country
Club in Springboro, Ohio and Jay’s
Seafood Restaurant in Dayton.

“I spread myself as thin as I can,”

said Cavender. "In the mean-
while, the owner of the Ren-
aissance Festival was a regular
Photo: Chef Chris Cavender
customer of mine and he said
‘Come out and look at my stuff.’.
So I went out and made the mistake of saying, ‘If you ever need any help, let me know.’”

His offer led to being hired as the food and beverage director, a position he served in part-time for
almost 20 years until three years ago in 2016, when the Renaissance Festival went under new
ownership and he became full-time staff. At that point, the owners brainstormed with Cavender as
to how to expand their business and granted him the opportunity to open a barbeque restaurant
on site.

Page 46
 STORY FOUR
CHEF PROFILE: CHEF CHRIS CAVENDER

In 2016, Cavender opened 1572 Roadhouse Bar-B-Q as a part of the festival located in
Waynesville, Ohio. Co-founded with retired Dayton police officer Mike Tenor, a previous guest
chef at Jay’s Seafood Restaurant, the restaurant is open Thursdays through Sundays seasonally
in accordance with the festival from around the middle of May to the end of September.

“It’s open air. Big decks. We have bike nights on Thursdays and different food on Fridays and
Saturdays and Sundays,” said Cavender.

Outside of working with the festival at his restaurant, Cavender now travels around promoting his
line of meat sauces and rubs he has developed over his more than 40 years in the kitchen. These
products make up his line, UrbanQ Smokehouse, which he launched in 2017.

The process for creating new sauces in his line is quite extensive. Cavender develops the recipe
and once he feels it is mastered, sends it to a Dayton co-packer (contract packager) who cans
the sauces for his company. This co-packer has a distributor who produces 200-250 gallon
batches. A jar from that distribution is then sent back to Cavender who then tests the sauce to
determine if it meets his qualifications.This is done by his gathering of normally two panels of
random people with about five people in each who taste the sauce and compare it to the original
product he made. The product is sent back and process redone until it gets as accurate as
possible.

“Sometimes it takes five or six times before they actually get it figured out,” said Cavender.

For his spices, Cavender works with co-packers in Cleveland, Ohio and Chicago, Illinois. When it
comes to the rubs, Cavender has learned to find the balance between making more profit and
serving good quality items.Negotiating with his co-packers, sometimes he has to decide whether
it’s worth it to substitute a cheaper version of the same ingredient in order to save money.

“Don’t be scared to have a high cost product if it’s a quality product,” said Cavender.

Cavender has been experimenting on how to increase the quality of his products through
methods such as removing high fructose corn syrup from some of his barbeque sauces.

He created his first sauce in 1992 through Ohio State University’s Agricultural Department and
had it in stores for awhile, but dropped the endeavour until recently when he began working on
signature condiments for his restaurant. Now, he has picked the concept back up through
UrbanQ Smokehouse and has been working hard with his team to increase business.

“We’ll go setup at home shows or fairs. Some of the steak guys have been winning with our rubs,
so we’ll sponsor them by giving them whatever rub they’re using. That seems to get the name out
there a little bit,” said Cavender.

Submitting his sauces to all types of competitions, he has won several awards and received great
feedback for his products. In 2018, his Asian inspired sauce “Myassis Dragon” was a National
BBQ Association Awards of Excellence Winner and is one of his best alongside, “Smokehouse
Blues”, a sauce designed for ribs that not only became an Awards of Excellence Winner in 2018,
but also ranked first place for the NBBQA People’s Choice Award.

Page 47
 STORY FOUR
CHEF PROFILE: CHEF CHRIS CAVENDER

“As of the last three months, we’re in all kinds of stores. Kroger just called us last week- they want
to put us in 30-40 stores from Cincinnati over to Kentucky,” said Cavender.

UrbanQ Smokehouse products are available at several Dayton-area retailers including Dorothy
Lane Markets, Dots Markets, and HotSpring Spa of Dayton.

Traveling around to all

different parts of the country
in pursuit of good barbeque,
he has found his two favorites
in St. Louis, Missouri at
Pappy’s and Bogart’s Smoke-
houses. When making his own
products, there are different
demographics he can choose
to appeal to, based on what
area and what styles they are
known for.

“Texas, Carolinas, Midwest,

St. Louis, Kansas City. I kind
of go for those because those
are the big five,” said
Cavender. “It just depends
on where you are and
what you like.”

Photo: UrbanQ Smokehouse

Currently, Cavender is
compiling a book on how
to prepare different meats with his rubs and sauces.

To learn more about Cavender’s line of products or purchase your own, visit
https://urbanqsmokehouse.com. For more information about his restaurant, go to
https://1572roadhousebarbq.com/.

Page 48
 STORY FIVE
CHEF PROFILE: FRANCINE BELEC-FOX

Born in the United States to Canadian

parents, Francine Bélec-Fox moved to
Canada when she was four. Raised in
a small northwestern town in Quebec,
she is a middle child of six siblings, all
of them being girls. The tomboy of the
family, she had no interest in food and
rather enjoyed doing chores such as
feeding the dog. However, baking and
cooking were major parts of her up-
bringing.

“My mom was an English teacher, and

on Saturday morning she would line
the three oldest ones, which I was one
of them, to bake cookies. So we
each had one recipe and we would
bake cookies,” said Bélec-Fox. Photo: Francine Belec-Fox

Still, she did not find much of a

passion in the skill. Leaving for college at The University of Ottawa at the young age of 16, she
lived in a house ran by Nuns.

“The second year my sister and I had an apartment and then we had to cook if we wanted to
survive. So, I started getting an interest in it”, said Bélec-Fox.

Surrounded by a good group of college friends, they would often meet at each other’s houses for
food and fellowship, which is when Bélec-Fox developed her hobby of hosting meals. As college
students, they did not have high income, so once she and her sister invited their group over to
make spaghetti sauce with pasta. At this gathering was a wealthier girl, the daughter of a judge,
who invited the group to her house for the next dinner. Arriving the next time, Bélec-Fox was
exposed to fancier dining as the girl’s parents had prepared steak with elegant tableware.

Moving back to the United States in 2001, Belec-Fox joined her sister in California and began
hosting her American friends. “This is where I understood the difference in culture and how food
affects everyone”, said Belec-Fox.

Growing up in a small town in Quebec, she was used to eating hearty foods such as meat and
potatoes or baked beans and eggs for breakfast, for about nine months out of the year due to
long winters with constant cold temperatures. Coming to California, she adjusted to warmer
weather and discovered new foods such as avocados, which created a different experience for
her. During one of her big dinners, her friends asked when the group would be moving from the
kitchen to the dining room. A concept she was not used to as a French-Canadian. She then
explained to her friends how in her culture, dining rooms are often left unused.

“They were kind of surprised, but they kind of liked it because there was a lot of food and a lot of
courses, and we were known for our good meals”, said Bélec-Fox.

Page 49
 STORY FIVE
CHEF PROFILE: FRANCINE BELEC-FOX

Returning to Canada, Bélec-Fox began collecting recipes from her mother and grandmothers to
compile a cookbook which she then wrote for her family. Beyond family instruction, she has been
well-versed in how to make cuisine through multiple techniques overseas.

“When I travel, I love to go take a cooking class in whichever country I am,” said Bélec-Fox.

Visiting her sister in Hungary, Belec-Fox decided to attend a cooking class there and sat under a
chef who had previously been arrested as a rebel during the Russian occupation, having made
meals for people during propaganda planning meetings. Additionally, she has been to Italy
multiple times, once attending the White Truffle Festival, a six-week long event in Alba when all
the restaurants feature the expensive mushroom which has become her favorite ingredient to
cook with. Bélec-Fox has also toured France and misses the good bread and cheeses.

“I always find something I don’t know. There’s always a little technique or a little tip that I never
thought about before. It’s really talking with the people and seeing their enthusiasm and their love
for food and they’re so proud to show you what they do in their own country. It’s really the best
way to understand people-through food.”

Completing several multi-cultural experiences involving food, Bélec-Fox shared a piece of advice
from her journeys.

“When you’re traveling abroad and you’re staying in a hotel, always ask the concierge or waitress
where do they eat themselves, where do they go, and that’s where you want to go,” said Bélec-
Fox. “Someone told me, ‘If you want to know someone, go to their table’.The way they eat, the
way they behave around their table is their culture.”

Most of Bélec-Fox’s cooking has developed through hosting friends and making meals for
different group functions. At 25, Bélec-Fox had been graduated from college and was working at
a bank when she decided she wanted a change. Taking her husband’s advice to start a business,
she quit her job and started a catering service.

Owning a small store front with a deli counter situated in the inner city by town hall, she filled
orders for some big events. Given the opportunity to provide food for an event with 300 people,
she was anxious about such a large amount, and ended up having more than she needed. By the
end of her five years with the business, the event included over 2,000 people. From this to
making over 250 blueberry pies for congressmen and the prime minister, plus other contracts with
the government, she got all kinds of requests.

Currently, Bélec-Fox resides in Dayton, Ohio with her husband Gene, who works as a senior
scientist at Cargill. Self-employed as a finance and operations manager, she often hosts meals
and cooking activities for employee functions for her husband. Once for a team building activity,
they had the employees go apple picking and she taught them how to make homemade
applesauce, plus apple pie. Annually, they prepare a full pig roast for a Cargill charity fundraiser.

An advocate of learning to cook for friends, Bélec-Fox recommended pasta with a lemon garlic
sauce as an easy dish for a beginner to learn. She is also learning to make homemade pasta
herself.

Page 50
 EVAN SUMLIN
HUNTER WHITT

BLACK
TASTE BUDS
 STORY ONE
DROP THE G, KEEP EVERYTHING ELSE

Social media has taken a toll on the lives of everyone who uses it. From news corporations, to
food corporations, it is definitely something that will forever be around, as long as we let it. Along
with the use of social media, there has been a common theme in a lot of the posts made by these
corporations--cultural appropriation.

Cultural appropriation is the act of taking bits and pieces of a cultural that one does not belong to
or can relate to.

Companies such as McDonald’s and Burger King have been responsible for cultural appropriation
since the early 1970s. For example, African-American dialect, otherwise known as “Ebonics” is
definitely clearcut proof of this. During this time period, which was after the Civil Rights era, there
were many advertisements put out to draw in African-American consumers.

Alana Demmons, a third-year student at Wright State University, does not quite understand why it
would be such a big deal to draw in different types of consumers.

“I think it is a great idea to essentially try to attempt to bring people in, especially with something
they can relate to. We all culturally appropriate, whether intentional or not,” said Demmons. “I
think the biggest thing to worry about is the intentions behind things now. It is so easy to be
offended by everything.”

Wendy’s tactic does nothing but draws

in minorities to eat their “processed” food.

Along with cultural appropriation, those who use social media have found a way to appreciate
African-American history, calling it “Black Culture.” African-American people have been
responsible for many things in America, from music, to food, to just simply culture.

Another popular fast food chain, Wendy’s, an American burger fast-food chain, was responsible
for releasing a hip-hop EP, “We Beefin” in early 2018, which rose a lot of concern for minorities.

Twitter users took to the social site to express their concerns. One user stated, “Interesting how
@Wendys can make a mixtape but can’t have Black people in their commercials” -
@smokeerobinson. Another user says that Wendy’s tactic does nothing but draws in minorities to
eat their “processed” food.

Page 52
 STORY ONE
DROP THE G, KEEP EVERYTHING ELSE

Considering that Black people are more prone

to listen to the Wendy’s mixtape, they are also
more prone to shop there.

Another Wright State University student, Dora Williams, a fourth-year social work major describes
her disdain for food corporations due to the processed food. “I think as minorities, the biggest
issue we have is dealing with food corporations like McDonald’s and Wendy’s that do not provide
any type of true healthy option for us. We’re used to these restaurants for the convenience but fail
to realize how they are essentially harming our bodies, “ Williams said. She adds, “Considering
that Black people are more prone to listen to the Wendy’s mixtape, they are also more prone to
shop there.”

A study conducted on surveymonkey.com shows that 84% of those surveyed did not know about
Wendy’s mixtape, however, they were also not happy with it once listening.

The study also showed many respondents believed that Black culture has “the biggest influence
on anything pop culture” and that social media has a direct effect on what they consume.

Trenton Miller, a senior at Wright State University, does not believe that social media and food
corporations should mix, but understands why one needs the other to thrive. “I think we all live in
a time period where it is extremely important to realize that things are not always going to stay
stagnant. A time where our parents grew up is extremely different from how we grew up,” he said.
Miller continues to say, “We are able to see the world differently now, whereas when our parents
were younger, they had a different experience.”

Page 53
 STORY TWO
DAYTON FOOD DESERT

According to the United States Census Bureau, Dayton, Ohio, otherwise known as the “Gem
City,” is home to over 140,000 people. 35
percent of those people live in what is also
known as a ‘food desert.’ The USDA des-
cribes a food desert as “as parts of the
country vapid of fresh fruit, vegetables,
and other healthful whole foods, usually
found in impoverished areas.”

The efforts to replenish this known Photo: Gem City Market effort
food desert is made by contributors
and community organizers who are working to create a new grocery store for residents in the
west side of Dayton. The Gem City Market, set to be built in Dayton, Ohio, on Salem Avenue will
be what organizers hope is the end of a food desert. According to the market’s website, the goal
of the market is to, “meet the diverse needs of customers in the trade area” by intentionally
servingDayton residents with basic, yet diverse, essential food options.”

Mariah Johnson, a Dayton resident, and a 2011 graduate of Dayton Public Schools, Stivers
School for the Arts, is one of the pioneers in ensuring the market is created. She currently serves
as the Communications and Outreach strategist assistant. “The Gem City Market is a co-
operative model grocery store which means it’ll be collectively owned by its community. It solves
the lack of access and the current food desert within the Dayton, Ohio area,” explained Johnson.
“It’s more than necessary within the area, not only does it provide the city with concrete and
collective hope, it allows for community money to circulate and stay within the people; fostering
real people power and grassroots efforts.”

Those who qualify to shop at the Gem City Market would be considered “member-owners.” Those
who hold the membership would also co-own the store with employee-owners. Although anyone
can shop at the Gem City Market, with this membership, members over the age of 18 are able to
vote in member-only elections, which aid in the market’s Board of Directors.

Members can receive multiple perks by joining the Gem City Market. Not only would members be
able to assist in the redevelopment of the community, they are also able to be an “active”
participant in the city.

Monica Hill-Sumlin, a former resident in Dayton, Ohio, believes in the importance of the Gem City
Market. “There are zero grocery stores within a five mile radius in the heart of Dayton, Ohio,” said
Sumlin. “With the abrupt closing of the Good Samaritan Hospital, certain necessities for human
survival are not around. This is necessary.”

According to DoSomething.org, over 2.3 million people live in a food desert and over half of those
people are also in low-income households. A survey conducted through Survey Monkey,
collected and gathered information from Dayton residents and those in surrounding Dayton
suburbs such as Trotwood and Englewood, Ohio.

Out of those surveyed, 50 percent of respondents believe that there are far too few grocery stores
in their neighborhoods.

Page 54
 STORY THREE
FEEL IT IN YOUR SOUL

Soul food has been a staple in the hearts and stomachs within the African-American community
for years. It is defined to be, by Merriam-Webster, “food (such as chitterlings, ham hocks, and
collard greens) traditionally eaten by southern black Americans” Even aside from this, it dates
back to the first play of writer Shakespeare. In his work, “The Two Gentlemen of Verona,” two
women reference a highly-attractive man to be their “soul food.” So, what does this mean?

Soul food can range from any type of meal. For many, soul food is freshly picked collard greens
with the right amount of seasoning, to the juicy chicken breasts, fried extremely crispy with a
slight spice to it, ready to be doused in hot sauce. It can also be anything that makes a person
feel good inside, or simply brings them joy.

“When I think of soul food, I think of Thanksgiving, I think of what essentially brings great spirits to
my life. More importantly, I consider what my favorite time of the year is, which is Thanksgiving,”
said Alana Demmons, Wright State University student of Creole descent.

Author of the award winning book, “Soul Food: The Surprising Story of an American Cuisine, One
Plate at a Time”, Adrian Miller, wants people to understand that soul food derives from Southern
food, but still has its’ own category.

In his interview with Epicurious.com, Miller discusses the historical impact of soul food and the
basic components to complete a meal. “You’ve got either smothered or fried chicken, or a
pork...then you’ve got candied yams...and cornbread, hot sauce, and some kind of red drink.”

Soul food also brings back memories for many people. Cincinnati-native, Dora Williams, is
reminded by the smells and belly growls she remembers as a child everytime she eats soul food.
“My grandma used to fry the best chicken and make the best yams when I was younger and it still
is an unmatched recipe in my family,” said Williams.

Mentioned prior, soul food dates back to the Shakespearean era, but even after that, it became a
staple in the African-American community during slavery when slave owners would leave the
“less desirable” food to the slaves. Slaves would consume the leftover bits and even post-slavery,
African-Americans could only afford the cheapest meats.

Trenton Miller, a senior at Wright State University, talks about his love for soul food. “Everytime I
go back home to Cleveland, my mother knows exactly what to make for me to feel better about
my life,” Miller mentions. “Whether it’s fried chicken, dressing and macaroni and cheese, I know
and my mom knows that this is the meal that brings pure joy and happiness to my life.”

Page 55
 STORY FOUR
DISEASES AND FOOD

How does your food impact your health? There are many factors with a diet that assist with
health. The University of Minnesota mentions that nutrients give our bodies direct instructions on
how to properly function.

52-year-old Rodney Sumlin discusses how important food and a proper diet is significant in
attaining and maintaining a healthy lifestyle. Sumlin mentions how he is a survivor of Chronic
Renal Disease, otherwise known was kidney failure, and it could have been avoided with proper
dieting techniques. “I was 40 years old when I was diagnosed with kidney failure, my entire
childhood was McDonald’s which is processed food along with drinking soda all of the time,” he
said.

Health.gov explains that while it is not a bad thing to switch a diet out of nowhere, it is highly
encouraged to follow a healthy diet throughout your entire life to ensure a healthy lifespan.

Diet aside, there are also multiple diseases that can be contracted from food. For example,
foodborne diseases that carry different types of bacteria include salmonella, e. Coli and norovirus.

For many people, the idea of contracting these kinds of illnesses is extremely nerve wracking.

Aaron Sumlin continues to eat certain foods because it is what he is used to.

Shantel Goodson, a 22-year-old, has worked in restaurants and has witnessed firsthand the
gruesomeness of the diseases. “I make sure I wash my hands every time I switch my gloves, I
feel like the idea of being eaten internally by bacteria scares me a lot,” Goodson said.

The Center for Disease Control reports that 28 percent of foodborne illness cases are salmonella.
The CDC also reports that 378 of those illnesses are fatal.

“I stopped eating at restaurants, especially fast food restaurants when I first got food poisoning. I
have began to cook my own food at home and have noticed I have not gotten sick like before
because I handle my food and take my own necessary precautions,” Michael Mathews said.

Matthews, who has decided to be a pescatarian, mentions, “I changed my diet because I am

hesitant and do not want to contract certain illnesses. I have not eaten red meat in four years and
since then I feel like my body is a lot more healthier, I sleep better and I do not have as many
issues as before with my allergies.”

Ensuring a positive diet is important for people to continue to be healthy and live longer.

Page 56
WHAT GOES INTO YOUR HEALTH?

Page 57
 ZACH YOUNG
STEPHEN CONE

PEN & DAIRY

 STORY ONE
DOES GRAETER’S HAVE THE
GREATEST SCOOP?

Year round you’ll find a line leading out the door at the Graeter’s Ice Cream in Centerville, Ohio.

Two scoops of Graeter’s ice cream will cost $4.95, while two scoops of ice cream at Ben & Jerry’s
would cost $3.65. What makes Graeter’s Ice Cream so many people’s first choice when other,
cheaper alternatives exist? Is it the quality of the product, the sense of community or the friendly
company culture?

Will Barton, manager of Graeter’s Ice Cream in Centerville, is in his 30s and has been with the
company for almost a decade.

Q: According to your website, you claim to be "super-premium" ice cream. When

competitors such as Ben & Jerry's, United Dairy Farmers, and Dairy Queen exist, what
specifically sets you apart from these other companies?

A: Many of our competitors use a process that adds air into their ice creams. The way we make
our ice cream, doesn't. We also use more butter fat than most others in the industry. Most use
anywhere from 10-16 percent butter fat with the 16 percent being premium ice cream. We use 18
percent. This is what gives us that rich and creamy flavor you've grown to expect.

Q: According to your website, Dick Graeter found "staying true" to the French Pot process
to be very important. Tell me about the French Pot process, and what makes it better than
other processes. Is this a key factor in what sets Graeter's apart from previously
mentioned competitors?

A: The French Pot process is just like homemade ice cream, but on a bigger scale. We use a big
pot that sits in a salt water brine that decreases the temperature below freezing. This pot is filled
with our ice cream and (its) spun around and made into the treat you all know and love. This
process takes out most of the air buy forcing the ice cream against the wall and using force to
push that air out. This gives you a more dense product and lets air so you get more for what you
pay.

Q: Graeter's undoubtedly has unique and rich flavors of ice cream. Your website states
that you use only the "highest quality" ingredients. It mentions that you use local dairy,
fruit from the Pacific northwest, and gourmet chocolate. Tell me about some of the fruits
that your company uses in their ice cream, as well as the origin of some of these
ingredients.

A: We always look for the best products to include in our ice cream. That may mean getting the
best vanilla from the bourbon region of Madagascar, or chocolate from Switzerland, or
Strawberries from Oregon. Not much to tell other that we have places we get them from and we
won't skimp. There was a shortage of apples this year due to temperatures and instead of using
something else, we just ran out. We will not use something that is inferior.

Page 59
 STORY ONE
DOES GRAETER’S HAVE THE
GREATEST SCOOP?

Q: Other than just ice cream, what else does Graeter's offer?

A: In (Cincinnati) we offer bakery products. From Cheese Crowns, to Danishes to Doughnuts, to

cakes, they do it all. We do both year round products like the Cheese Crown to seasonal like the
Paczki (Punchki) which is a Polish doughnut served during the time leading up to lent. We also
have chocolates and candies that we bring in and also some we still make at our factory on
Reading Rd.

Q: How is the customer-to-employee interaction different at Graeter's than it would be at a

competitor location? What would you say attracts such a loyal customer base?

A: We have a lot of training that goes into the way we interact with guests. We want it to be
family friendly and a fun place to come. It is ice cream after all. We try to go above and beyond
and give, what we call, WOW service!

Q: Finally, tell me about the growth of Graeter's as a company in recent years. Recently
opened locations? Sales growth?

A: So I can't speak to the sales other than my own store, but as far as growth, the past five years
have been very good to us! We have gone from being mostly an Ohio company, to having two
stores in Pittsburg, two in Chicago, three in Indianapolis, six in Louisville and two in Lexington.
We bought back the last franchise this past fall, we have plans for more outer markets and have
opened two in Cleveland. We are growing and the future is bright!

Graeter’s’ quality is evident in their product and service. With these answers, the only question
left is when you’re going to go pick up a pint.

We always look for the best products

to include in our ice cream.

Page 60
 STORY TWO
A TASTE OF MEXICO

The United States is a well known melting pot of various cultures from around the world. With the
number of diverse immigrants that this country receives, cultural nooks begin to form and become
focal points for getting a taste of a different world.

According to The Department For Homeland Security, in the first three quarters of the fiscal year
of 2018, 120,936 immigrants from Mexico obtained Lawful Permanent Residence status in the
United States. While these people are relocating to a new country, they bring their cultures,
traditions and food with them.

Food is an incredibly important part of preserving culture and traditions. Food can evoke feelings
and memories, while also creating opportunities to sit down and enjoy a meal with the people you
love.

Desserts specifically are treated as the cherry on top of a perfect evening. Oftentimes eating
dessert is considered a way to initiate the closing of a family gathering, or present an opportunity
to lay back and create a feel-good feeling of community.
Examples of some foreign desserts that may evoke these reactions could be macarons, baklava,
or churros. While the United States houses thousands of immigrants, their primary immigrant pool
continues to be people from Mexico.

I reached out to Estrella Alvarez, a student at Wright State, in March of 2019 and I asked her
several questions about Mexican desserts and culture.

Q: Can you provide some background or history to any Mexican culturally specific
desserts?

Alvarez: My culture has three main important values in this order God, familia, food. Food
connects us to everything from our native Mayan and Aztec roots. Our dead ancestors return for
meals with the living during dia de los muertos. Most Mexicans are roman catholic so we
consume the body and blood of Christ after it has been transformed from bread and wine
connecting us to God directly. To us food is literally love. It is not uncommon for aunts or
grandmothers to serve you three or five plates of food. It's very rude not to finish your plates
because the food literally represents the love they have for you and them taking care of you. It's
like Thanksgiving. Rejecting food is rejecting their love for you.

Q: Can you recall a time where you sat down and ate a traditional Mexican dessert? What
occasion was it? What memories are associated with it?

Alvarez: I was about 8 the first time I watched my Tia make Bunuelos for Christmas. It's similar to
an elephant ear from the county fair. It was cool watching her make dough from scratch, rolling,
stretching and frying it. They are covered with cinnamon after frying. Very sweet , flaky, and
crunchy. Christmas cookies have seemed mediocre to me ever since.

Q: Are there desserts tied directly to specific events, seasons, or traditions?

Alvarez: Dia de los muertos has sugar skulls and bread of the dead. Dia de los Reyes Magos has
the rosca de reyes. Weddings have Mexican wedding cookies.

Page 61
 STORY TWO
A TASTE OF MEXICO

Q: Are there any desserts that are preferred or absolutely despised?

Alvarez: It depends on the person. I hate things that are really sweet or very doughy. I hate
Mexican birthday cakes because they are typically sponge cake soaked in sweet milk, iced in
whipped cream, and covered with candied fruit. Most Mexicans love the stuff but I prefer
something with a raspado with chile and lime.

If you’re looking to recreate your own authentic Mexican desserts, I recommend searching for
recipes for Arroz Con Leche, Concha Pan Dulce, and Tres Leches Cake - all delicious traditional
Mexican desserts.

A majority of the information found in this article can be found from a spreadsheet provided by
The Department For Homeland Security. To learn more about the United States and legal
immigration statistics, please visit: https://www.dhs.gov/immigration-statistics/special-
reports/legal-immigration#File_end

Top: Concha Pan Dulce

Bottom: Arroz Con Leche

Page 62
 STORY THREE
ICE CREAM TRUCKS

In the early 2000s, if you heard a faint jingle in the distance, you knew the ice cream truck was
coming. You would frantically search for quarters or beg your mom for a dollar in order to get a
Bomb Pop.

In 2019, the ice cream truck seems to be less common. Is the ice cream truck business not as
profitable as it once was, or has the stigma of ice cream truck drivers driven the business into the
ground?

One reason why ice cream trucks may have started to disappear is due to the stigma against ice
cream truck drivers. Ice cream truck drivers are stereotyped to be creepy old men, however that
is not always the case. Occasionally ice cream truck drivers can be college students looking for a
summer job.

One of the most compelling reasons as to why ice cream trucks may have dipped in popularity is
due to the abundance of Ice Cream shops such as Graeter’s, Dairy Queen and Ben & Jerry’s.

I spoke with Tina Guindi, who used to own an ice cream shop on State Route 48, about her
experiences in the ice cream business and her thoughts and experiences with ice cream trucks.

Q:Tell me about your ice cream experience and your business.

A: My experience in the ice cream field is great, I was able to own my business and relationships
with my customers.

Q: Why do you think that ice cream trucks have declined in popularity?

A: Unfortunately, people now want variety over anything else. They want two flavors and
toppings, they don't want the regulars anymore.

Q: Do ice cream trucks hold a positive or negative memory in your mind?

A: Where I was born, we did not have ice cream trucks, but I always saw them on TV. I wanted to
know the feeling of buying ice cream from a moving truck.

Q: How long have you worked for your ice cream business?

A: I owned the business for two years and I was 21 at that time. I had a lot of help though from
my parents, especially because I was working and going to school at the same time. I can't
complain, it taught me a lot of stuff that I will definitely use in the future.

If you’re looking to get your hands on some old nostalgic ice cream truck treats, check out Wells
Enterprises, the creators of the original Bomb Pop!

Page 63
 STORY FOUR
INCLINATION TO PURCHASE DESSERTS

You called ahead and made reservations at your local fancy restaurant spot. You’ve got your
date, your outfit and you’re ready for an unforgettable evening.

At the end of the evening, you’ve had your food, and the waiter asks you if you’ve saved room for
dessert. Due to the circumstances of your date, and where you’re dining at, you feel obligated to
get dessert, because fancy restaurants make it feel like it's not a complete evening without it.

What you don’t think about is that the waiters are indoctrinated by their bosses to push for
desserts so that the restaurant can increase their profit, since desserts typically have a higher
profit margin than the rest of the menu.

Let’s imagine that you were not on a date, but rather a work gathering. If you are asked if you
would like dessert on the spot, it may be uncomfortable to say no.

Certain restaurants have different levels of prestige, and depending on where you go, you may or
may not feel obligated to purchase desserts with your meal. Cheaper fast food restaurants such
as Burger King or McDonald’s, you do not typically feel obligated to buy dessert since your food is
cheap, and the atmosphere and service is not on par with that of a typical fancy restaurant.

I spoke with Opal Contizano, who was a barista at Arabica Coffee House in Chesterland, Ohio.
She had worked there for two years and wanted to talk about her experiences selling desserts.

Q: Have you ever been pushed by your upper management to sell more desserts to
increase profit?

A: “...It was a big and important part of our sales. We advertised the food a lot even though it was
a coffee shop. We baked a lot of our own muffins and cookies so i’m sure we made a good
amount off of them.”

Q: Have you ever felt uncomfortable recommending desserts to someone after they have
already purchased something else?

A: “I have never really felt uncomfortable, because the most that they can say is no. But you can
kind of tell when people are ready to go before you even ask. But if they people you have been
helping are being difficult the whole time, it’s kind of uncomfortable.”

Q: Do you believe that a dessert is necessary to complete a meal? Would an evening out
at a nice restaurant not feel complete without one?

A: “I don’t think dessert is necessary, but I do think it’s a nice touch. Especially for a special
occasion, it completes the meal.”

Looking for a local restaurant with an impressive dessert menu? Check out the Wheat Penny.

Page 64
 STORY FIVE
CANDY SHOP

How do you prefer to satisfy your sweet tooth? Ice cream, doughnuts, cookies or something else?
With all of the available options, you feel like a kid in a candy shop.

In today’s economy, how often do you find yourself stumbling upon your local candy shop? Does
your town even have a dedicated candy store? Some people see candy as a treat that you only
get when you go to the movies.

Candy shops have been around since the 1800s and used to heavily rely on the business of
children. These candy shops became one of the first things that kids could independently spend
their loose change on. These were widely known as “Penny Candy Shops.” However, due to the
mass distribution of big name candies such as Sour Patch Kids, Whoppers, and M&M’s, you can
easily pick up a big box of them for about a dollar at your local Walgreens.

During a recent interview with Jim Revelos from Esther Price Candies, which is a fine chocolates
company from Dayton, his expertise in the candy industry can provide answers to some
questions about candy shops in the past century.

Q: Around a century ago, candy was sold at various "Penny Candy Shops," where children were
able to spend their loose change on various cheap candies such as Tootsie Rolls. Do you think
that “Penny Candy Shops” have disappeared over time? If so, why do you think that is?

A: I am in my 60s, and I don’t remember small shops that were strictly devoted to “penny candy.”
I do remember small grocery stores with candy counters where inexpensive candy could be
purchased. Like any other business, retailing has evolved. It is the survival of the fittest. A modern
supermarket knows exactly which items are profitable. If your items are not making money for
Kroger, Meijer, or Walmart; then undoubtedly your items will be dropped. But candy survives
because it is a treat at a reasonable price.

Q: How do you think that the mass distribution of cheap candies has impacted the candy market
over the last century?

A: Mass distribution is not a negative. It is the American way to continuously improve and beat
your competition. There are efficiencies of scale that benefit the consumers and they get fresh
product at reasonable prices.

Q: What makes Esther Price Candies different than a cheap penny candy?

A: Esther Price has never been cheap penny candy. It is not our category. The key to our
success is “nobody makes candy the way we do.” It is an old-fashioned process that we have
perfected, and we strive to be as consistent as possible. An elderly customer will comment: “This
Easter candy tastes just like it did when I was a kid.” Then we know we have succeeded. We
made memories that are special to that customer, and hopefully we can make those same
memories for the next generation.”

Looking for a local candy shop to satisfy your sweet tooth? You can pick up some cheap candies
at the Golden Turtle Chocolate Factory in Lebanon, or walk around the corner to other candy
shops.

Page 65
 MORGAN MOYER
ALLANAH REILEY

FOOD AND
OCCUPATIONS
 STORY ONE
PREPARING FOOD IS KEY TO YOUR HEALTH

Do you have a full time job and do not have a healthy diet because of how much you work? Are
you aspiring to have an occupation as a nurse or someone with 12-hour work shifts? Do you work
12-hour shifts now?

Studies have been done to help with the anxiety of needing to have a healthy diet with busy work
shifts.

The National Institutes of Health notes nurses have poor eating habits and insufficient physical
activity. “Night shift nurses frequently identified weight gain and living with NCDs such as
hypertension as their main health concerns. Being overweight was perceived to have a negative
impact on work performance,” according to the National Institutes of Health.

The American Nursing Association’s (ANA) 2016 Risk Appraisal found that, “the average Body
Mass Index (BMI) of respondents was 27.6, which falls in the "overweight" category.” It also
found, “only 56% of nurses reported access to healthy foods such as fruits, vegetables, or whole
grains during their work hours.” Luckily people with these jobs are in the same boat about not
having a good diet.

Angi Williams is a nurse at Miami Valley South in

Centerville, Ohio. She used to work 12-hour shifts
and commented about the ways and types of food
she eats. Williams said she ate one meal and one
snack during her shift, and she ate what she ate
because it was convenient. She often ate pizza
from the hospital cafeteria.

Now Williams works an eight-hour shift, eats

three times per day and eats healthier.

The biggest suggestion Williams said would

benefit someone working 12-hour shifts is to Photo: Angi Williams
“prepare your meals for the week ahead of
time… preparation is key.” Williams also says,
“don’t stress eat, working long shifts with difficult patients is stressful. Don’t eat just because
you’re stressed.”

The Online Journal of Issues in Nursing (OJIL) notes, “healthy food choices may help to manage
stressors, maintain weight at a healthy level, and improve energy levels.”

Try these helpful suggestions to make healthier food choices and stay healthy with your busy
work schedule. To help get you started, here is a simple recipe for a delicious grilled chicken
salad. The recipe meets all of the five major food groups.

Page 67
 STORY ONE
BONUS RECIPE: GRILLED CHICKEN SALAD

Recipe: Grilled Chicken Salad

What you need:

1 small tupperware
container
4 cups Spinach or
Romaine lettuce
2 cups Grilled Chicken
½ cup Shredded
Cheese
1 Cucumber
1 cup Croutons
Choice of Salad
Dressing

Instructions:

Put spinach/lettuce in
a container
Cut up chicken and
place on lettuce
Cut cucumber into
small disk shapes
Sprinkle cheese,
Photo: Angi Williams
croutons, and
cucumbers on lettuce
and chicken
Put dressing on salad
Put lid on container
and shake to mix up
ingredients

Page 68
 STORY TWO
HEALTHY EATING EMERGENCY

Dispatcher: 9-1-1 what’s your emergency?

Caller: I’m a firefighter struggling with obesity.
Dispatcher: Okay, I’ll give you some ways to deal with that. You’re not alone.

“Researchers said that about four out of 10 firefighters in the United States are obese, which is
one of the leading causes of cardiovascular disease, the leading killer of U.S. firefighters,”
according to Firerescue1.

In a study done by the National Institute of Biotechnology Information (NCBI) of 689 career
firefighters from 20 departments, the results revealed their diets consist of about 435 uniquely
different foods and beverages. The list starts with chicken and turkey being the highest calorie
intake. Alcohol, the number two highest consumed calorie intake was almost the same
percentage of calories. The third highest calorie intake from the study was salty snacks. Alcohol
and salty snacks can contribute to poor health, according to an article by R Sue Day posted on
Fire Chief. It also mentioned that obesity and being overweight makes firefighting more
challenging and are associated with cardiovascular disease.

Heart attacks are the number one cause of death in firefighters and 73 to 88 percent of them are
overweight, according to the National Volunteer Fire Council. They also noted firefighters eat
foods high in carbohydrates and sugar which promote obesity and cardiovascular disease.

For example, there are 314 career firefighters in Dayton. Doing the math, this would mean that if
the higher number of 88 percent were true, 276 firefighters in Dayton would be overweight and at
a high risk for heart attack and other cardiovascular problems.

Jeremy Bush is a Dayton firefighter at station 16 and has been for over a year. His schedule is 24
hours on duty and 48 hours off. Bush is also a new father. His son Dax is seven months old.

Bush said that meals are structured at the firehouse. They eat at 11 a.m. and 5 p.m., whereas at
home, his meals are not structured, so he just eats when and what he wants to. Bush says the
meals at the firehouse are sometimes healthier than other times, it depends on who’s cooking.

Being a father, Bush says his eating habits and schedules at home often vary based on the
responsibilities his son brings him.

Often times our work and home schedules affect when and what we eat. It is important to keep a
consistent and healthy eating schedule. Set certain eating times at work and home and stick to
that schedule. Also, eat meals that meet all or most of the food groups because according to Eat
For Health, it is the key to eating well.

“Foods are grouped together because they provide similar amounts of the key nutrients of that
food group. For example, the key nutrients of the milk, yogurt, cheese and alternatives food
group include calcium and protein, while the fruit group is a good source of vitamins, especially
vitamin C,” according to an article on Eat for Health.

Day gives resources to help individuals who are struggling with poor eating decisions and are
overweight in her article “Study shows where firefighters get calories, it's not pretty”.

Page 69
 STORY THREE
FOOD AWAY FROM HOME

Exercise, hydration, and a proper diet are keys to maintaining total fitness. Meals Ready to Eat
(MREs) are the main source of food for the United States Armed Forces, originating in World War
II and developed into what it is today in 1980. A full day’s worth of food would consist of three
MREs. MREs must have a shelf life of three years when stored at 80 degrees.

According to MRE Info, “Since MRE XIII (1993 Date-of-Pack), 70 new items have been approved
as MRE improvements. Fourteen of the least acceptable items were replaced, and the number of
menus was increased from 12 to 24. In addition, four vegetarian meals are now included.”

MREs contain:
Entree - the main course, such as spaghetti or beef stew
Side dish - rice, corn, fruit, or mashed potatoes, etc.
Cracker or bread
Spread - peanut butter, jelly, or cheese spread
Dessert - cookies or pound cakes
Candy - M&Ms, Skittles, or Tootsie Rolls
Beverages - Gatorade-like mixes, cocoa, dairy shakes, coffee, tea
Hot sauce or seasoning - in some MREs
Flameless Ration Heater - to heat the entree
Accessories - spoon, matches, creamer, sugar, salt, chewing gum, toilet paper,
etc.
“Founded in 1987, AmeriQual, headquartered in Evansville, In., is the largest provider of Meals,
Ready-to-Eat to the U.S. military,” according to an article written on GoArmy.com.

“...the five bases where the Army’s 10-week

basic training sessions take place. The ini-
tiative, dubbed ‘Soldier Athlete,’ bans soda,
refined grains, and fried foods in favor of
healthier options,” said Kristen Hinman in her
article subtitled Unhealthy military mess halls
are hurting our armed forces.

The military enforces weight restrictions

but has an all-you-can-eat eating style,
making it very difficult to stay within the
requirements. Hirman references a
study done in 2004 that found that 16
percent of all active duty military are
obese. Failure to pass the weight test Meals Ready to Eat (MREs) are the main source
results in discharge, which was the case of food for the United States Armed Forces
for 21,513 soldiers from 2004 to 2009.

Jack Wisecup was in the United States Army for five years - 1991 to 1996. Wisecup was 18 years
old when he joined and 23 when he got out. He was deployed twice. The first time to the Middle
East for six months, then again to Haiti for six months.

Page 70
 STORY THREE
FOOD AWAY FROM HOME

Wisecup noted they ate a lot of MREs and said, “Omelet ones were terrible, if I had a choice to
have that or not eat, I wouldn’t eat.”

Wisecup is now 46 years old with three daughters.

The advice Wisecup would give to someone joining the Army is, “don’t worry too much about
being healthy, you’ll get enough exercise and the right amount of calories. You don’t really need
to do anything on your own to get ready.”

“Much of our convenient, processed, packaged food came from the need to feed soldiers on the
field, from MREs (Meals, Ready to Eat) to the higher-tech foods of today,” said Amy Souder in
her article How the Military Shaped The Way We Eat.

So the next time you’re at the grocery store buying granola bars or a frozen dinner, take a minute
and thank the ones serving our country and that brought us accessible food.

STORY THREE
BONUS RECIPE

Recipe: Instant Chicken Taco Chili

1 Can Chicken Breast
1 Can Black Beans
1 8oz Can Tomato Sauce
1 Can Diced Tomatoes
1 Can Whole Kernel Corn
1 Can White Chili Beans
1 5oz Can Green Chilis
1 Packet Taco Seasoning
1 tsp Cumin
1 tsp Chili Powder

Turn stove on medium heat.

In a large pot, mix all ingredients together.
Cover for 10 minutes, mixing occasionally.
Serve and enjoy!

Page 71
 STORY FOUR
FOOD ON THE ROAD

86 percent of the estimated 3.2 million truck drivers in the United States are overweight or obese.
87 percent of crashes involving truckers stemmed to some degree from driver error; 12 percent of
these cases were because the driver was asleep, had a heart attack, was in diabetic shock or
had some other health problem according to Michigan Auto Law.

Did you know there are nine different types of truck drivers?

Dry Van Hauler- this is a common name for the rectangular trailers hauled by semi trucks.These
drivers typically are not required to unload the goods they transported.
Freight Hauler- Those who drive freight haulers may be expected to transport certain
hazardous, liquid or oversized cargo that dry haulers are not licensed to carry.
Flatbed Hauler- These drivers carry large or oddly shaped cargo that doesn’t fit in a dry van
situation.
Tanker Hauler- one of the most dangers and in-demand trucking jobs.
Refrigerated Hauler- Cargo in this situation must be kept at a certain temperature.
Less Than Truckload Hauler (LTL)- similar to Dry Van Haulers but these drivers drive smaller
and more localized loads.
Hotshot Hauler- These drivers normally drive a class three or five truck with a smaller trailer
attached.
Auto Hauler- Most notably known for driving new cars to the car lots.
Local/Regional Hauler- Similar to LTL in that they drive smaller loads. These drivers are
normally doing multiple deliveries in a day and come home each night.

To solve the problems of unhealthy drivers and safety of all drivers Steven M Gungsten suggests
educating truck drivers on healthier choices and holding trucking companies responsible for hiring
fit workers.

Dennis Gray lives in Dayton, Ohio and has three children. Gray has been a truck driver for 20
years and a typical work schedule for him is 12 to 14 hours. When he’s not driving Gray fills out
paperwork, goes for walks, and checks his social media. Gray comes home daily so when he’s on
the road he eats leftovers from the day before. Gray also snacks on fruit, nuts and protein bars
that he keeps in his truck.

Gray suggests four things to stay healthy as a truck driver:

1. Invest in a fridge and a microwave for your truck

2. Do not eat fast food
3. Drink plenty of water
4. Go on walks when you’re not driving.

It is important to take care of yourself and eat healthy regardless of your occupation. However, it
is especially important when you are a truck driver because you are putting your life in danger,
the lives of other drivers in danger, as well as the chance of your truck load of not getting where it
needs to. So use the suggestions given above to help get you started.

Page 72
 STORY FIVE
EATING IN THE GRAVEYARD

“An estimated three million Americans now work the graveyard shift – also called the third shift –
between 11 p.m. and 7 a.m.,” according to Blue Water Credit.

According to Sling, there are 10 effects that working the graveyard shift has on a person:

1. Interferes with natural sleep rhythms

2. Increased risk of breast cancer
3. Increased risk of heart attack
4. Increased risk of depression
5. Increased risk of workplace injury
6. Changes metabolism
7. Increased risk of obesity and diabetes
8. Increased risk of gastrointestinal problems
9. Suppresses melatonin
10. Deprives your body of essential Vitamin D

You might be asking yourself why someone would choose to work those hours. Blue Water Credit
references a survey that revealed six reasons:

1. It allows time for school

2. Nature of the job
3. Better arrangements for family and childcare
4. Could not find another job
5. Just preference
6. Better pay

According to a study referenced by the Washington Post, data from 270,000 people who worked
various shifts at various types of jobs was analyzed. The research showed that, “23 percent more
likely among night workers, especially if they worked night shifts long-term. People who worked
nights all the time had a 43 percent increased risk for being overweight or obese, compared with
a 14 percent increased risk for those who worked nights now and then.”

Tod Gregory used to work third shift. Gregory was 27 years old when he worked third shift and
only worked it for six months.

“I ate lots of fast food and frozen dinners like swedish meatballs,” said Gregory. Since not working
third shift, Gregory said he has switched to a healthier diet with less fast food.

Gregory said he experienced poor sleep, and relationships were hard to maintain with friends due
to working opposite schedules.

He said working third shift effected his relationship with his wife a little but they found ways to
work it out. Gregory has been married for close to 30 years and has three sons, ages 20, 25 and
28.

Everyone works different hours and has hectic schedules. Don’t let the reason you’re not healthy
be because of your busy schedule.

Page 73
 JACOB KUSNERIK
ESTRELLA ALVAREZ

FOOD FADS
 STORY ONE
D.I.E.T. (DID I EAT THAT?)

If you’re looking for a quick way to lose a small bit of weight fo a short while, a certain diet known
popularly as the Paleo Diet may be a good answer. There are certainly other different ways:
exercise, playing a sport, etc. However, the Paleo Diet is currently one of the more famous and
popular ways at attempting weight loss.

According to thepaleodiet.com, a website dedicated to helping others learn about it, the idea of
this diet is that it includes foods similar to what cavemen ate back in the Paleolithic era (hence the
name). These foods can include lean meats, fresh fruits and vegetables, and nuts and seeds-
essentially foods which could be collected through hunting and gathering. However, a limit is that
certain foods that became popular when farming emerged are not allowed. These include dairy
products, legumes and grains- essentially any processed foods. According to Paleo experts and
enthusiasts such as S. Boyd Eaton the idea is that by eating a more hunter/gatherer diet like our
early ancestors, we will be far more healthier due cutting out foods that could cause health
problems such as Type 2 diabetes, heart disease, and strokes, as Paleolithic people would not
have had these problems back then.

However, IS this diet that has many people turning their eating habit clocks back REALLY as
good as all that? Read on and decide for yourself.

As with all “fad diets”, the Paleo diet started with an idea. According to fitness journalist Matt
Fitzgerald’s book, Diet Cults, the idea of an actual diet based on what our ancestors ate actually
came about in 1975 from gastroenterologist, Walter Voegtlin. Voegtlin thought that if we ate a diet
of foods like our ancestors ate, we’d be far healthier as he believed that our bodies had since
adapted to those kinds of foods eons ago, and they could help us reach our peak condition like
our ancestors were. Also according to Voegtlin, as mentioned on the Paleo website,
EmbracingPaleo.com, a return to our original ancestor’s diets could sharply reduce incidences of
Crohn’s disease, diabetes, obesity and indigestion, among other ailments.

The diet became more well known in 1985 mainly thanks to Stanley Boyd Eaton after he wrote
his book, The Stone Age Diet.To this day, Eaton is described as the “Father” of the modern Paleo
diet movement.
Photo: Angi Williams
However, the diet as a possible weight loss solution anyone could do truly took off after Dr. Loren
Cordain, a foremost authority on evolution of diet and disease, popularized it in his 2002 book,
The Paleo Diet. Ironically, the very same name was first used in the book and was soon
trademarked by Cordain. Since then, the diet has swarmed in popularity with even a website,
ThePaleoDiet.com, dedicated to it run by Cordain and his staff and scientists.

According to a 2010 article in Environmental Nutrition, the diet is rich in fresh fruits, vegetables,
lean meats and seafood, and low in refined sugars, grains, saturated and trans fats, salt, high-
glycemic carbs, processed foods and dairy products. EmbracingPaleo.com, also explains that
that according to anthropologists, wild meats would have been primarily lean muscle rather than
the fatty muscles of factory-farmed cattle and poultry of today. Also, Paleolithic people would
have been able to find eggs and small game to supplement their diets when hunting and
gathering yields were not too good. Plus, Eaton himself stated that the general diet attributed to
Paleolithic people may have been a significant factor in brain expansion as well as having a fairly
healthy physique and a significantly lower rate of serious illnesses and diseases.

Page 75
 STORY ONE
D.I.E.T. (DID I EAT THAT?)

As stated before, many foods that were originally collected by our ancient ancestors are the main
basis of the diet. According to many websites, such ThePaleoDiet.com and webmd.com, the best
kinds of foods to eat when on the diet are fresh fruits, vegetables, nuts, fish, lean meats
(especially grass-fed animals or wild game) and oils from fruits.

These are deemed as acceptable since they predate the idea of true agricultural farming.
In contrast, the sites state that foods like grains (wheat, oats and barley), beans, dairy products
and processed foods in general are not to be allowed as they come after the Paleolithic era and
were more popular once crop cultivating began.

There is a reason the diet is so popular these days. According to an article published in Shape
Magazine, the diet has become very popular as an alternative to being able to achieve some
semblance of weight loss. Mayoclinic.org states that some trials comparing the Paleo diet to other
well-known diets has shown certain results of more weight loss, improved glucose tolerance,
blood pressure control, and better appetite management skills. Other experts and dieticians, such
as Elizabeth Vennefron, a certified dietitian at a Kroger Supermarket in Centerville, Ohio, do
admit that the diet does have a good premise. According to Vennefron, “I like the idea of the
paleo diet, because you are focusing on consuming key food groups (fruits, vegetables and lean
protein).”

Still, many other experts admit that while the idea sounds good and may produce fairly sufficient
results, it may not be the perfect type of diet as Cordain and Eaton describe it. According to many
health sites and discussions on the subject, such as Mayocinic.org and ScientificAmerican.com,
one of the main reasons they are so skeptical is that the diet excludes numerous foods that are
seen as vital to a healthy lifestyle, such as grains and dairy. As Elizabeth Vennefron, as
mentioned above, did state she liked the idea, she reiterated in that she would not recommend it
as an appropriate way to lose weight. “One of the main reasons as to why I don't like or would
recommend the Paleo diet is because it excludes dairy,” explained Vennefron. “Dairy is important
for building healthy bones, maintaining a healthy weight, reducing your risk for gum disease
(teeth and gums). Dairy products are also a good sources of calcium, vitamin D, vitamin A,
magnesium, zinc, and protein.”
Photo: Angi Williams
Another dietician, Deborah Serenius, RDN and LD, founder of Nutrition Advantage health center
in Dayton, Ohio, also added that, “Dairy products contain protein, potassium and calcium which
are all important for health. These can be replaced by other options in an eating pattern to get
those recommended nutrients. However, if dairy is tolerated it can be easy to incorporate in
meals and snacks. The Paleo also restricts legumes/beans which are a great plant source of
protein.” In addition, she stated that the diet was, “expensive,” which is another concern about the
diet, according to Mayoclinic.org. As stated there, foods such as whole grains, legumes and dairy
products are not only are considered healthy but also are generally more affordable and
accessible than foods as wild game, grass-fed animals and nuts.

So, is the Paleo diet truly the best way to lose those extra pounds? Perhaps for a quick losing of
pounds for a short while, yes. However, many experts would agree that it is definitely not a viable
way to permanently lose weight. Instead, experts, like Elizabeth Vennefron, state that a diet with
variation of different foods as well as moderate exercise is most likely the best course of action.
Others suggest that if you decide to use the Paleo diet, fill in the nutrition gaps with multivitamins.

Page 76
 STORY TWO
FOOD FADS: NOT JUST FOR HUMANS ANYMORE

As any pet owner knows, it’s important to make certain your non-human friend gets the perfect
balance of vitamins, minerals and the like to ensure a healthy lifestyle. To many, their pet’s
wellness is especially important due to the rising number of health issues starting to affect pets
such as obesity, digestive disorders, diabetes and skin allergies, according to www.openpr.com.

To ensure that their pets stay happy and well, many people are checking into the latest news
regarding what pet food and eating habits are making their way up the popularity charts. And just
like with fad diets with humans, if it appears popular and seems to be doing well according to
reviews, an owner might assume it is perfect for their pet and go out to get it.

Foods and fads like no-grain diets, “homemade” diets, raw food diets and organic foods with
“natural” ingredients are sweeping the nation and beyond according to many websites such as
blueweaveconsulting.com. However, are these supposed surefire trends to keep your pet healthy
really all they’re cracked up to be? According to some veterinary experts, maybe not.

The pet food business is quite lucrative. According to openpr.com and blueweaveconsulting.com,
the global pet food industry is expected to grow at a significant rate in the 2019-2025 season,
mainly due to the influx of pet-owners. The sites explain that there is a vast population who has
adopted the trend of keeping pets owing to the nuclear family structure and changing lifestyle.

Because of that, the focus of individuals on pet healthiness and wellness is growing and the worry
over health problems for pets has also grown. As a result, owners have been shifting to foods that
advertise being “organic,” low-calorie and high-nutrition. The Food and Drug Administration (FDA)
also claims that pet foods that claim such things as “maintaining urinary tract health,” “low
magnesium,” and “hairball control,” are expected to further propel demand for pet food globally
over the years.

Veterinary expert Cecilia Villaverde of veterinary-practice.com states that in the UK alone, the pet
food market value, according to the Pet Food Manufacturers Association, is over £2 billion (the
equivalent to about $2,252,163,484.55) and the European Pet Food Industry Federation
(FEDIAF) estimates that there are 132 pet food producing companies.

As a result, as trends in feeding pets change, the companies are quick to change their foods to
match what is popular today in order to stay in the loop and attract customers. However, more
often than not, the foods are far more expensive, especially if they are “organic” with as such
labeled ingredients. Cailin R. Heinze of the Cummings Veterinary Medical Center at Tufts
University says organic foods are on average almost 50 percent more expensive than
conventional foods!

David Romano, an emergency physician who owns a dog and three cats, knows how expensive
they can be first hand. “Alternative dog foods are so expensive these days,” he says. “There are
so many different types of diets out there.” And indeed here are. So many that it can be different
to tell what is really healthy and what is not.

Page 77
 STORY TWO
FOOD FADS: NOT JUST FOR HUMANS ANYMORE

Dogs are known to be loyal, sweet, friendly and very popular as pets. So it makes sense that their
food would dominate the pet food market, at least according to openpr.com. Some of the most
popular trends for feeding dogs (and even other animals such as cats) include:

Grain-free diets: According to veterinary expert Dr. Kathy Boehme at the Drake Center for
Veterinary Care, many people are believing that grains are the causes of things like allergies
and that dogs cannot digest grains because of that. As a result, many dog food companies have
started creating both grain and grain-free foods.
The Raw Food Diet: Smart Cookie Dog Treats says the idea behind this diet is simple: since
dogs are descended from wolves, which eat raw meat, it is also good for dogs. It is very similar
to the idea of the Paleo Diet fad which has reeled in humans.
Organic Diet: Foods labeled “natural” and “organic” are quickly in popularity in foods for
humans; according to a a 2016 survey, 68 percent of Americans reported purchasing organic
foods for themselves within the previous month. The same is happening with pet foods too and
it is greatly affecting the market. According to the Nielsen Data Company, growth for natural pet
foods in the U.S. market has more than doubled to 6.5 percent between 2013 and 2017. Also,
sales of pet food free of genetically modified ingredients jumped 29 percent last year and pet
food without artificial preservatives and colors grew 4 percent. However, there is a strict code
pet food providers need to adhere to in order to have their products labeled “natural.” According
to AAFCO (the Association of American Feed Control Officials), the people in charge of
regulating pet foods, the definition of “organic” to them is: “produced through approved methods
that integrate cultural, biological and mechanical practices that foster cycling of resources,
promote ecological balance and conserve biodiversity. Synthetic fertilizers, sewage sludge,
irradiation and genetic engineering may not be used.” In other words, no ingredients that are not
found in nature.
The Homemade Diet: According to Nina Silberstein of the Banfield Pet Hospital, making your
dog a meal made from foods in your house such as vegetables and meats is a much more
healthy and cheap alternative.

So are ANY of these alternatives actually good for your dog? Studies show that that may not be
the case at all. With the grain-free diet, the idea of grains causing allergies is actually not quite
true. Mark Shambor, president of K9 Korral in Sarasota, explained in an appearance on the
Suncoast View Show that most dogs actually are found to be more allergic to things like beef and
chicken than grain and wheat. In fact, according to NBC’s Valley News Live, the FDA is currently
investigating the link between grain free diets in dogs and an increase in dilated cardiomyopathy
(or DCM) among breeds.

The Raw Meat Diet is also considered to be reasonably false. Cecilia Villaverde explains that it
might actually be dangerous to feed your dog too much raw meat, as it can expose them to
harmful bacterias. Also, Smart Cookie Dog Treats states that the idea of dogs digestive system
has evolved since 10,000 to 15,000 years ago and the biggest problem is that these diets are
very commonly nutritionally imbalanced and contain either excessive amounts or a severe
deficiency of nutrients.

Despite AAFCO’s labels and guidelines for what qualifies as “natural” and “organic,” there is
really no ACTUAL definition for what qualifies for it.

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 STORY TWO
FOOD FADS: NOT JUST FOR HUMANS ANYMORE

According to Dr. Kathy Grant of the Evergreen Veterinary Clinic in Centerville, Ohio, there is no
true definition for what is “organic” in the animal kingdom or even in the human world. Despite
this, however, she says people still pay for the products due to being labeled as such and
because of that, the companies can charge more money. And even the AAFCO is rather lax in
truly enforcing their “rules” to ensure that organic pet foods are not labeled so as to misread,
according to an article in The Bark magazine. As the NOP (the Natural Organic Program), the
group in charge of regulating organic foods in the U.S., has not yet adapted THEIR guidelines for
what applies to “organic” foods for humans to pets, it can be easy for companies to continue to
mislabel supposed organic foods as such when there is no actual natural ingredients.

Finally, the Homemade Diet is extremely frowned upon. Nina Silberstein states that homemade
diets are actually very rarely nutritionally balanced and complete, and they take a significant
amount of time, effort and cost to prepare. A far cry from the idea that they are cheap and
healthy. She also states that a board-certified veterinary nutritionist is really the only person with
the knowledge and expertise to formulate a homemade diet, and it should be prescribed ONLY in
appropriate circumstances.

Food trends aren’t just for dogs either. Cats are also affected. Just like with dogs, felines are
subject to the supposed “healthy” grain-free food fad. And also just like dogs, most cats are
actually more allergic to meat products than grain products, according to Kathy Boehme. In fact,
feeding cats grain-free diets can be dangerous. Dr. Hyla Gayer, a veterinarian at the West
Chelsea Vet Clinic in New York City, told the Today Show, "Grain-free diets have been linked to
certain amino deficiencies and heart disease. So, it's always best to be cautious with those
foods."

There is also a misconception that feeding cats raw liver and fish often is a good idea. According
to Dr. Cam Day, feeding them these foods cooked in moderation is fine, but both contain
ingredients that, when fed raw in excess, can lead to major health problems and even death.

So what pet food fad IS the best way to ensure a healthy life fo your pet? The answer is… none
really. The only real way to ensure a healthy lifestyle for your pet is to do what YOU think is best.
According to Smart Cookie Dog Treats, the most important thing you can do for your pet's diet is
pay attention to the quality of the ingredients and the nutrients in the ingredients rather than
worrying about if they are a grain, not a grain, raw, cooked, etc. Instead, you should pay more
attention to the fat content, protein, fiber, calories, vitamins and minerals.

They also suggest if you are concerned your dog (or cat) may have an allergy of some kind,
whether it be environmental or food related, then you should visit your veterinarian or a veterinary
dermatology and allergy specialist.

Dr. Grant herself actually suggests buying from companies such as Purena, Hills and Royal
Canin, as they have the scientific resources, accurate research and veterinary nutritionist staff
needed to thoroughly test their foods to make sure they truly are healthy enough for pets, unlike
some of the other companies that produce foods that follow the fad way.

Page 79
 STORY THREE
YOU WANT MACAROONS
WITH THAT BURGER?
The Big Mac, the Whopper, the Big Classic, the Slyder - no doubt you’ve heard of these items if
you go to McDonald’s, Burger King, Wendy’s or White Caste. Usually, most fast food restaurants
belonging to a popular franchise have fairly similar and familiar menu choices if you go to one in a
different state than the one you live in.

But what if you traveled outside the country? Would you believe your ears or eyes if a worker in a
McDonald’s in Egypt asked if you wanted a McArabian or in France, they added macarons to
your meal? How about if you were in a Singaporean Dunkin Donuts and shown a wasabi donut of
all things? Or even a Nutella burger in an Italian McDonald’s? As crazy as it sounds, they exist!

While many familiar franchises have spread to numerous locations of the globe, menu choices
are very different in many countries and maintain a hint of their own culture in their menu choices.

Fast food restaurants are fastly (no pun intended) becoming a globally successful business.
According to an analysis of the fast food industry in 2018, fast food generates revenue of over
$570 billion globally - far bigger than the economic value of most countries. In the United States
alone, revenue was a whopping $200 billion in 2015. And according to Statista.com, the fast food
industry is worth approximately 198.9 billion U.S. dollars. By 2020, that figure is expected to
exceed $223 billion! The majority of this large market is comprised of on-premises restaurants
and drive-thrus- the rest consist of take outs, cafeterias and buffets.

According to Howstuffworks.com, although McDonald's was the first restaurant in the United
States to use the assembly-line system known as the “Speedee System” that many restaurants
use today, some people actually think of White Castle - which was founded in 1921 in Wichita,
Kansas - as the very first first fast food chain. It was thanks to them that burgers started
becoming more respected than just pieces of meat from disgusting slaughter houses sold at fairs.

Still, the most recognized and well known is McDonald’s. Howstuffworks.com also explains the
how the McDonald brothers, RIchard and Maurice, ran their restaurant (which had a successful
drive-thru) for 11 years before deciding to improve it. They soon reworked their food production
system into the Speedee System, which made them even more popular and famous. They soon
caught the attention of Ray Croc, who founded the McDonald’s Photo: Angi Williams
corporation and made it an
international sensation.

Other fast food restaurants began popping up in different locations and copied the Croc brother’s
system to successfully create food more effectively, easier and cheaper.

Today, some of the most popular brands in the fast food industry have spread outside their
United States locations. And many have even exceeded their numbers back home. For example,
according to thebalancesmb.com, there are 14,344 McDonald's within the United States. and
21,914 restaurants internationally. There are currently 19,420 KFCs in operation, with 15,029 are
located outside the U.S. With Burger King, the number of global restaurants just edges out their
U.S. restaurants with 7,246 outside and 7,126 in the U.S. Pizza Hut’s restaurants are still a
greater number in the U.S. with 7,908, but international is catching up -- currently, the
international number stands at 7,697 locations. And the biggest of all is Subway, with a record
43,154 restaurants! The U.S. locations still outnumber the internationals (26,958 to 16,196), but
internationally, Subway continues to grow.

Page 80
 STORY THREE
YOU WANT MACAROONS
WITH THAT BURGER?
As stated above, American fast food restaurants like McDonald’s, KFC and Pizza Hut are located
all over the world. According to numerous sources, such an article in Mental Floss, many of these
fast food places sell popular foods they are known for in the U.S. (such as Big Macs and KFC
chicken buckets), but also sell foods that are highly unique to their own indigenous areas.

Some examples include:

Shaka Shaka Chicken (Singapore) - this unique item from McDonald’s in Singapore consists of a
breaded, deep-fried chicken patty in a wax-paper bag. You dump some spicy powder into the
bag, and as you "shaka" it, the spices stick to the patty with the help of the frying oil. It’s most
likely based on crispy five-spice chicken, a Singaporean Chinese dish.
Poutine (Canada) - an extremely popular dish in Quebec, the ingredients consist of French Fries,
gravy and a helping of Quebec cheese curds melted around. It grew so popular in Canada that
upon hearing about it, McDonald’s expanded to other restaurants in 2013.
Dry Pork and Seaweed Donut (China) - as unappetizing as this sounds, this is actually a very
popular treat available only at Chinese Dunkin Donuts. It is the perfect combo of salty and sweet.
Mediterranean/Greek-Lover’s Pizza (Greece) - Dr. Jeanette Marchand, a Latin teacher at Wright
State University who’s husband is actually from Greece, mentioned of a time when she had been
studying in the country in her youth and there had been a Pizza Hut around where she’d been
staying that sold a, as she put it, “Greek-lover’s pizza, with feta cheese and kalamata olives.”

Others include such crazy ideas as the McLobster (Canada), Pizza Hut’s cheeseburger pizza
crust (United Kingdom), and even a McRice Burger exclusive to Southeast Asia. It is clear that
the fast food restaurants of the world have many vastly different tastes to appeal to the multitudes
of customers that visit them, whether it be natives to the country looking to taste some (to them)
simple fast food, or tourists from America and beyond searching for something quite unique for
their taste buds to experience.

One of the more surprising choices you’ll find in an international fast food restaurant will be the
fact that many McDonald’s in Europe, especially Germany, sell beer and alcoholic beverages with
their burgers. According to the blog Eurokulture.com, while this might not seem right to
Americans (seeing as how we have come to acquaint McDonald’s Photo: Angi
withWilliams
“family-friendly” ideals and
the idea of alcohol around minors is entirely unappealing to us), it actually comes down to a
matter of alcohol acceptance. In Germany, and all over Europe, it is socially acceptable to appear
with alcohol in public. Unlike many minors in the United States, the minors in Germany actually
view alcohol as something common and do not usually drink just to fit in with the “cool” crowd.

There are also different laws concerning alcohol consumption. At around 14-years-old, German
minors are allowed to consume and possess alcoholic beverages such as beer and wine so long
as it is within in the presence of their parents and with their permission. At 16, German minors are
allowed to drink beer and wine without parents having to be there. Finally, once they reach 18
and become adults, they are officially allowed to drink any sort of alcohol such as hard liquor and
are not restricted to just beer and wine.

Dave Romano, an emergency technician from Dayton, Ohio, has been to Europe many times in
the past and has seen wine on the menus of McDonald’s in Germany and also France. Romano
agrees that, “It’s a cultural thing. Wine and beer play a major role in those countries.”

Page 81
 STORY THREE
YOU WANT MACAROONS
WITH THAT BURGER?
Eurokulture explains that the tradition of beer consumption in Germany has actually been going
on for hundreds of years. One of the best known breweries is the Hofbräuhaus in Munich. First
established in 1589 by Duke Wilhelm V, it was an instantly famous and the demand for Wilhelm’s
brew was so high he had to expand the business. The building was destroyed during a bombing
in 1944., but was rebuilt in its original style and then reopened in 1958 where it has continued to
thrive to this day.

Alcohol consumption by German adolescents is traditional and generally accepted. This is how
McDonald’s can sell beer so easily in a normally kid-oriented setting without actually causing a
problem.

So how do restaurants from the United States like Burger King and KFC manage to grow their
concepts in international markets? According to thebalancesmb.com, and as shown above, the
main “secret ingredient” is that they willingly embrace and engage the consumers of each culture
they enter. The companies that are most successful in the international markets adapt their
menus and ingredients to meet the taste preferences of the local consumers, who then are more
willing to buy and be a part of the base for the restaurant’s success.

McDonald’s has also led a movement to adapt to global preferences by changing portion sizes in
their drinks, fries and even the burgers. In light of their success, many others have followed suit,
showing once again what an influence McDonald’s has over the global fast food world. Many
franchises also endeavor that they respect the cultural norms of the countries, such as religion.
Again, according to thebalancesmb.com, a good example of this is Church’s Chicken, which
started in San Antonio, Texas by George W. Church. There are 1,650 locations in 25 countries
worldwide today, but a major difference is that outside the United States, Church’s Chicken is
known as Texas Chicken. The design, typeface, and colors of the logo remain the same, but the
word “Texas” simply replaces “Church’s”. Changing the name was seen by many as an important
step to meet the cultural and religious norms in international markets and led to others following
their example

Finally, one last way to endear U.S. companies to others worldwide is to often support local
communities and charitable organizations For example, Coca-ColaPhoto: Angi Williams
(a brand very commonly seen
in many fast food restaurants) has engaged in various local projects to demonstrate a
commitment to international markets. In Egypt, they have constructed 650 clean water
installations to provide potable water to local areas. It also operates a program called Ramadan
Meals for Children that provides meals for children during the season of Ramadan; the program
has been so successful that it is now offered throughout the Middle East. Coca-Cola even
sponsors India’s “Support My School”, a program that helps to renovate and improve school
facilities across the country.

Thebalancesmb.com says the term “glocalization” has been coined to describe the means by
which many companies, not just fast food ones, adapt their products, services, business
practices, policies and procedures in order to meet the needs of local markets across the globe.
In the Digital Age of today, the world-wide web helps brand awareness to be easily achieved,
which can leave some people in other countries very eager to have a popular concept (such as a
McDonald’s) open up in their hometown. However, in order to turn those who try the product into
loyal customers, it can be best achieved when the companies take the time to adapt to local
tastes and cultural norms so as to include everyone.

Page 82
 CHASE LEVALLEY
BRADEN DUKE

LIFETIME TASTE
CHANGES
 STORY ONE
WHY YOUR TASTE IN FOOD
CHANGES OVER YOUR LIFETIME

Have you ever enjoyed a certain food at one point in your life, but as you got older, realized you
didn’t enjoy that food as much as you once did? There are many different reasons for a change
in taste. Reasons for a taste change range from aging to illness and even your biology.

Andrea Ricker, 26, has noticed her sense of taste has changed slightly as she has gotten older.

“I used to love sweet foods more than anything, but now I really can’t eat as much sweets as I
could when I was younger,” said Ricker.

According to Dr. Julie Mennella and Dr. Nuala Bobowski, as children, our taste buds are more
sensitive to sugary tastes, but they start to dull as we get older. While your enjoyment of sweet
foods won’t change drastically over the course of your lifetime, you may notice that your favorite
dessert items aren’t as tasty as they used to be when you were younger.

Usually around age 50, everyone’s sense of taste changes permanently. Our taste buds begin
to dull and they don’t grow back as quickly as they do when we’re younger. It’s around this age
that people can’t pick up on salty, sweet, sour and bitter tastes accurately according to the
National Institute on Aging.

“Cookies for sure. I would eat any kind

of cookie, but my favorite was homemade.
My grandma and I would bake cookies
all the time. Chocolate chip and peanut
butter mostly,” said Ricker. “We would
experiment with different kinds of nuts
and fillings, too. I’ll still bake cookies
from time to time, but I’m starting to
cook different stuff for dinner instead Reasons for a taste change range from
of desserts so much.” aging to illness and even your biology.

Another major reason for a change in food taste is an illness. Something small like the common
cold which causes a stuffy nose impairs your ability to taste anything. Your sense of smell is a
major factor in your ability to taste. A major illness which requires medication can also impair
your sense of taste. Certain blood pressure medicines, antidepressants and heart medications
can all affect your sense of taste per Healthline.

Nathan Staples, 25, was sick a lot as a kid and teenager with the cold or flu.

“I must just have a weaker immune system or something, but I was sick a lot and missed a lot of
school. I remember my nose always being stuffed or running and I wasn’t able to taste anything
at all,” said Staples. “I’m doing a lot better now, thankfully. I never really thought about my
sense of taste when I was a kid or even now, but I couldn’t imagine what it would be like to live
without it permanently”.

Two other major reasons for a change in taste are smoking and pregnancy. Smoking not only
suppresses appetite, but also dulls your sense of taste and smell, according to iCanQuit.

Page 84
 STORY ONE
WHY YOUR TASTE IN FOOD
CHANGES OVER YOUR LIFETIME

An occasional smoker, Staples has noticed

that his sense of taste is beginning to change.

An occasional smoker, Staples has noticed that his sense of taste is beginning to change.

“Most foods don’t taste as good as they used to. I’ve cut back on smoking but haven’t quit yet. I
never knew that smoking could change how food tasted until I started,” said Staples.

While smoking can change your sense of taste, quitting smoking can start to bring your sense
of taste back. As soon as a few days after quitting, people can recognize their sense of taste
returning, Healthline claims.

Harvard University states something as simple as your biology could explain why your sense of
taste has changed. Some people are born with more taste buds than others. People born with
more taste buds are called “Super tasters” and have a more sensitive sense of taste than
others. Sweet foods and sour foods might be unbearable to “Super tasters” because those
flavors are amplified due to the increased amount of taste buds they have. Those with a lesser
amount of taste buds will notice that some types of foods taste duller than others.

There are many reasons why someone’s taste changes over their lifetime. Some are cause for
concern, but others are not. One of the most enjoyable experiences when it comes to food is
tasting the food. Whether you’re more inclined to like sweet foods, savory foods or bitter foods,
nothing can top actually tasting your favorite foods.

Page 85
 STORY TWO
SUPERTASTERS

Are you or is anyone you know a very picky eater? Do certain foods taste too bitter or too sweet?
This is more than likely because you or someone you know is what is known as a supertaster.

Supertasters have a heightened sense of taste due to a greater number of taste buds on their
tongue. According to Harvard’s School of Public Health, roughly 25 percent of people are
classified as a supertaster and their increased amount of taste buds is clearly visible when
compared to someone who isn’t a supertaster. So if you or someone you know doesn’t like a
certain food, it may just be because the taste of that food is too intense for them.

Audrey Gonzalez, 25, believes that she is a super taster because of how intense bitter, sweet and
spicy foods taste to her. “Anything lemon flavored is too intense. I can’t stand sour tasting food or
candy either. I noticed it around age 11 or 12, I think,” Gonzalez said. “Some desserts are fine,
but if it’s too sugary or too chocolatey, I won’t eat it. I’ve never been a fan of spicy foods either. It
feels like my entire mouth is on fire so I try to steer clear of those, too.”

Harvard’s School of Public Health also states that supertasters tend to be slightly more healthy
than average tasters because they don’t like the taste of sweet foods or foods high in fat and they
tend to not like the taste of alcohol or cigarettes.

“I like to drink wine sometimes, but beer and liquor tastes really gross to me,” Gonzalez said. “I
like dry wines that aren’t too sweet in flavor. The sweet kinds I can’t stand.”

There are also many career opportunities for supertasters, including food critic, professional or
personal taste tester, food analyst and of course, chef. According to website SimplyHired,
supertasters can make an average of $72,645 a year with any of those careers and can even
make upwards of $137,000 per year in certain fields. A quick search on the job search site Indeed
shows that quality assurance taste testers are in high demand all over the country.

Mary LeValley, 60, was an average taster until she reached her mid 50s. Over the last four or five
years, she’s noticed that her sense of taste has dulled a great deal. This lines up with what
MedlinePlus states, that between ages 40 and 50, the number of taste buds people have
decreases and around age 60, sense of taste dulls even further.

“I haven’t been able to taste sweeter foods in the last few years as well as I used to,” LeValley
says. “Sweeter foods still taste somewhat sweet to me, but not as intensely or ‘good’ as they
used to. I haven’t let that stop me from eating what I want, though. I still love ice cream and pie.
I’m not looking forward to losing my taste for desserts, but I’m ready for it. Getting old sucks.”

MedlinePlus also states that a person’s mouth produces less saliva as they age which leads to
dry mouth and will affect your sense of taste.

“Sometimes my mouth gets really dry out of nowhere. Drinking water doesn’t help much and food
tastes even duller than usual when I have a dry mouth,” LeValley says. “When it happens, I tend
not to eat much even though I know I should. Tasting food is like half of the experience.”

For more information on what supertasters are and how to tell if you are one, visit Harvard's
School of Public Health.

Page 86
 STORY THREE
YOUR MOOD AND YOUR APPETITE

Mood can have a significant effect on appetite, determining what you eat, how much you eat or
whether you eat at all. Stress, boredom, depression, anger, fear and even happiness can all
have an impact on your appetite. In some cases, certain moods can lead to overeating and that
can lead to health issues. While most people probably don’t think twice about their appetite
during a mood change, it can be important to monitor what you’re eating and how much, or how
little, you’re eating during certain moods.

Stress affects everyone and can be somewhat dangerous when it comes to eating food
because people who stress eat tend to overeat, according to the U.S. National Library of
Medicine and National Institutes of Health. They also state that people who are stressed tend to
eat foods that are high in calories, like sweet foods, which can lead to them feeling even more
stressed. Stress eating is a vicious cycle for some people.

Selina Figueroa, 25, has two children and finds herself falling into this same exact cycle.

“Having two kids and working full time makes me way too stressed,” Figueroa said. “There’s
always too much on my mind. What to make for dinner, do I have time to make dinner, do I
have enough money for dinner. Being a parent is enough to drive me pretty crazy.”

Page 87
 STORY THREE
YOUR MOOD AND YOUR APPETITE

Certain moods can influence what you choose to eat, the U.S. NLM states. They say that
chocolate tends to be eaten when people are stressed or depressed because the chocolate
releases serotonin, a chemical in the brain that makes you feel good. They also claim that
caffeine tends to increase anxiety in people because those with a caffeine addiction go through
withdrawal when they haven’t had any caffeine for some time.

“I eat junk food when I’m stressed, if I have food in the house that is,” Figueroa said. “Stuff that I
know isn’t good for me. Chips, cookies, ice cream, cheese puffs. That kind of stuff. I don’t think
it really helps me feel any better, I just kind of eat without really thinking about it.”

Closely connected to stress eating is boredom eating. This takes place when someone is not
doing anything so they turn to eating, even if they’re not hungry. Dr. Susan Carnell of Johns
Hopkins University believes this has to do with our dopamine levels in our brains. She proclaims
people eat out of boredom to try to make themselves feel good.

Anger also has an affect on a person’s appetite, though it affects everyone differently. Anger
causes some people to eat more while it causes some people to lose their appetite, according
to registered dietitian nutritionist Susan McQuillan. She says that anger makes people feel more
powerful so those who choose to eat while angry are doing so to feel more powerful in that
moment.

Happiness is another emotion that can affect someone’s appetite, though it may be the least
expected. People can either find happiness in eating or can become happy after eating certain
foods, such as fruits and vegetables. The U.S. NLM ran a study to scientifically prove that
eating healthy foods such as fruits and vegetables do in fact make people feel happier. In
addition, health website HealthLine recommends eating foods high in protein and high in
vitamins D and B12 (believed to help relieve depression) to maintain a happy mood.

Mike LeValley, 61, who has worked in a woodworking factory for over 30 years, has
experienced every mood imaginable due to the high stress environment he works in.

“Sometimes everyone will be in an angry mood because we have to ship out our doors in such
a short amount of time, but they take time because we take pride in the quality of our doors,”
LeValley said.

“I learned a long time ago to pack healthier foods for my lunch; meats and vegetables mostly,
sometimes fruits,” LeValley said. “It’s mostly for the energy levels. Everyone feels good when
they eat healthy. Dessert foods aren’t terrible, but I almost always feel a little bad afterword.
When I’m at work, I eat as healthy as possible.”

Those who are stress eaters may be more aware than those who eat out of pure boredom. If
you find yourself eating because you’re unhappy, it could be because you’re unhappy due to
what you’re eating. A simple change in diet could elevate your mood. What you eat can affect
your mood just like your mood can affect your appetite.

Page 88
 STORY FOUR
JUNK FOOD: WHY DO WE EAT IT?

We all know junk food is bad for our health, but we continue to eat it. Is it because we simply
don’t care for our health? Or that we’re addicted to unhealthy food? There are a few major
reasons as to why so many people in the United States consume so much junk food like salty
snacks, fast food, soda, candy and dessert items; junk food is sometimes cheaper and more
readily available than healthy food and to many people, junk food tastes better than healthy food.

Junk food tends to have higher levels of sugar, fat and salt and is also very high in calories
according to social psychologist Gauri Sarda-Joshi of the website Brain Fodder. This is why junk
food tends to taste so good and is why so many people gravitate toward it. The high caloric count
in junk food, as well as the sugar, salt and fat, is what leads to obesity. Sarda-Joshi also states
that due to the high caloric count in junk food, our brains release hormones such as
norepinephrine and serotonin that make us feel good and this can lead to people feeling addicted
to food that isn’t good for us.

Erin Dunn-Vogler, an advisor at Wright State University, isn’t much of a snacker, but still loves the
occasional fast food meal.

“I don’t really snack on junk food, but I do love appetizers and fast food when I eat meals,” she
says. “Fast food is usually more of a time constraint issue for me. If I’ve got more time, I’ll head
for something else.

“I think part of my bad food choices when I go out surrounds the social aspect of it. If I’m meeting
friends to watch a game or for drinks, fatty and greasy appetizers are just part of the equation and
I don’t even think about it,” she said. “I’ve never been a big snacker by nature, but I’ve definitely
cut back even more the last few years when I’ve learned more about weight loss and how quick
calories add up.”

Areas in the United States with lower income tend to have a higher number of fast food
restaurants and a lower number of grocery stores that contain healthy foods, the U.S. National
Library of Medicine and National Institutes of Health found in a 2012 study. They found that 69,
219 fast food restaurants were in 21, 976 U.S. zip codes and were more concentrated in low
income neighborhoods. Families with low income who live in poorer areas of the country don’t
always have access to stores with healthy food and are then forced to feed themselves and their
families with fast food or food from a local convenience store, the NLM and NIH state in their
findings.

Dunn-Vogler has seen this for herself.

“Yes, especially in areas with limited grocery stores or other access to quality food, such as very
urban or very rural areas of the country. But even in the suburbs, there are more fast food
restaurants than other entities.”

Dr. Melissa Spirek, a professor at Wright State University, agrees.

“I know that some do not have fresh food easily available via a grocery story like in downtown
Dayton,” she says. “Other options are not equally available. We shop at Costco where we can get
cut up fruits and vegetables at reasonable prices and Meijer also has great fruits and vegetables.”

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 STORY FOUR
JUNK FOOD: WHY DO WE EAT IT?

Dr. Spirek isn’t much of a snacker either, but for another reason. “(I) don’t like the chemicals in
many snack foods like cheesy popcorn and the high salt in some too like Doritos or pretzels,” she
said.

Another reason why junk food is so popular is because of how convenient it can be. It usually
doesn’t require any preparation and is ready to eat or drink immediately, compared to eating a
healthy meal which can take some time to prepare. The U.S. Department of Agriculture reported
in 2012-2013 that people who have children purchase 19 percent more fast food meals due to
financial and time constraints.

“Yes, convenience is a big factor here,” Dunn-Vogler says. “A bag of chips can live in your desk
for a long time for when you need a snack, but fruit can only sit on your desk for so long. A lot of it
is mental state. You think the bad stuff is more filling and quick, but you just need to adapt. It’s
usually a bad habit you just have to break.”

The increased availability, low cost, convenience and better taste of fast food and junk food is
why so many people in the United States eat so much of it. Most people know that it isn’t good for
them, but most times, these factors trump making healthier choices. Here is a short video that
scientifically explains why junk food tastes so good to us.

Children purchase 19 percent more fast food

meals due to financial and time constraints.

Page 90
 STORY FIVE
CHEF PROFILE: MICHAEL FREEMAN

An occasional smoker, Staples has noticed

that his sense of taste is beginning to change.

words go here

Page 91
 SARAH CHRISTY

EPILOGUE
& INDEX
 EPILOGUE
Maslow's Hierarchy of Needs tells us what fundamental essentials are most vital
to humanity. These needs touch all people, regardless of region, culture,
socioeconomic status, or other factors.

Among those needs are physiological needs (i.e. food and water) and
psychological needs (i.e. relationships and friendships).

Physiological needs are the basic needs of survival. Without these, our bodies
simply cannot function. Once these needs are satisfied, it leaves us capable of
pursuing other necessary tasks, such as our psychological needs.

As noted in the Aboriginal & Islander Health Worker Journal, "In the absence of a
culture to help define the ideals and the appropriate versus inappropriate
behaviors, it becomes difficult for an individual to know how to behave or when to
experience shame." The purpose of psychological needs is to create a sense of
belonging and connection between people, and in turn between their cultures.
How can we learn to build an inclusive environment that welcomes everyone to
the same table if we avoid conversations with people from different cultures than
our own?

When you come together at the table, you marry physiological and psychological
needs into one. There is something true and wholesome about fostering your
relationships while nourishing your body, and that is what the students from the
Dailyflipz team hoped to embody through this collection of stories and photos.

Through this text, Dailyflipz has touched topics connecting food and culture on
many different levels. They have began a discussion that needs to be had: how
can cultures grow closer together through food?

To look at how cultures can come together, we must also focus on areas of
improvement. There were several areas of food and culture that affect
relationships within and across cultures in negative ways. Food allergies, food
deserts, even mainstream food habits can harm cross-culture connections.

While these stories have enlightened topics surrounding food and culture that
have otherwise gone unnoticed, it is important to continue discussion at your own
tables.

It is my hope that these narratives have enlightened you to begin a conversation

at your dinner table that you haven't had before. I hope that you invite new friends
to your table and embrace the new stories and perspectives that will be
introduced. Lastly, it is my hope that you will take what you learn and pass down
these stories to your family and friends at your dinner table for years to come.

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 INDEX

Adams, Steve 19 …KFC 80-82 Miller, Trenton 53, 55

Allergies 5-7, 56, 77-79, 93 …McDonald’s 30, 32, 52-53, 56, Moss, Jessica 24-25
Alvarez, Estrella 61-62 64, 80-82 Ono, Jiro 36
Badhwar, Priyanka 22-23 …Pizza Hut 80-81 Patton, Molly 39-41
Barton, Will 59-60 …Wendy’s 8, 28, 30, 52-53, 80 Rader, Don 35
Beck, David 36 Favreau, Jon 36 Recipes
Belec-Fox, Francine 49-50 FDA (Food and Drug …Butternut squash linguine 29
Biesemeyer, Destinee 20-21 Administration) 16, 77-78 …Grilled chicken salad 68
Bonterre-Wilson, Michelle 11 Festival 39, 41, 42-43, 46-47, 50 …Instant chicken taco chile 71
Breakfast 5, 44, 46, 49 Figueroa, Selina 87-88 …Potato salad 35
Burgers 8, 28, 33, 39-41, 52, 64, Food Trucks 9, 36, 39-41, 63, 72 Relationship 24-25, 39, 42, 63, 73,
80-82 Francis, Josh 17-18 93
Bush, Jeremy 69 Freeman, Michael 91 Revelos, Jim 65
Caffeine 16-18, 19, 88 Gent, Andy 37 Ricker, Andrea 84
Cavender, Chris 46-48 Gonzalez, Audrey 86 Romano, David (Dave) 77, 81
Chicken 6, 10, 33, 39-40, 43, 44, Goodson, Shantel 56 Russell, Jim 31
55, 67, 68, 69, 71, 78, 81-82 Grant, Kathy 79 Russell, Sheila 34-35
Coffey, Katie 5-7 Gray, Dennis 72 Serenius, Deborah 76
Community 20, 22, 39, 41, 42-43, Green, Brianna 10-11 Shambor, Mark 78
45, 54, 55, 59, 61 Gregory, Tod 73 Sherman, Robert 32-33
Connect(ion) 3, 24, 36-37, 40-41, Guindi, Tina 63 Spirek, Melissa 89-90
42-43, 44, 61, 88, 93 Habits 11, 17, 20, 22, 67, 69, 77, Spradlin, Jason 44-45
Contizano, Opal 64 93 Stalter, Ann 20
Day, Cam 79 Hale, Shamiyah 10-11 Staples, Nathan 84-85
Dayton 8, 31, 39, 41, 42-43, 44-45, Hedge, Meghan 27-28 Stevens, Cindi 44-45
46-48, 50, 54, 65, 69, 72, 76, 81, Hill-Sumlin, Monica 54 Suda, Lynda 42-43
89 Hinman, Kristen 70 Sumlin, Aaron 56
Demmons, Alana 52, 55 Hodgson, Patrick 30-31 Sumlin, Rodney 56
Diabetes 12, 75, 77 Holmes, Alix 16-18 Together 3, 25, 34, 41, 43, 69, 71,
Diet 11, 12, 20-21, 22-23, 24, 27- Homeless 43, 44-45 93
28, 56, 67, 69, 70, 73, 75-76, 77- Johnson, Mariah 54 Villaverde, Cecilia 77-78
79, 88 Kearney, Bridget 22-23 Washington, Toby 28
Diversity 43, 78 Leatherman, Sally 43 Williams, Angi 67
Dunajski, Cullen 43 LeValley, Mary 86 Williams, Dora 53, 55
Dunn-Vogler, Erin 89-90 LeValley, Mike 88 Wisecup, Jack 70-71
Edmunds, Leslie 24 Locke, Abby 16-17 Wright, Brooke 8-9
Evans, Daniel 32-33 Lowland, Jacob 36-37
Farmers 42-43 Mathews, Michael 56
Fast food 28, 30-31, 52, 56, 64, 72, Media 9, 17, 19, 20-21, 36, 52-53,
73, 80-82, 89-90 72
…Burger King 8, 28, 52, 64, 80, 82 Mett, Rae 39-41

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