The Athenaeum

Tag: food

  • Reduce Your Meat Consumption – Our Planet Will Thank You!

    Reduce Your Meat Consumption – Our Planet Will Thank You!

    While vegetarianism, veganism, pescatarianism, and other meatless diets have always existed, there seems to have been an increasing amount of people choosing to leave meat or meat substitutes out of their diets within the last couple of decades. Between the mid 90s and today, the number of restaurants that identify as vegetarian has risen from around 50 to over 950. This shift towards lower levels of meat consumption seems to be emerging for many different reasons, including religious choices, environmental reasons, health benefits, preference in taste, animal safety and protection, and many other reasons. Despite the wide range of motives for eating less meat, it’s impossible to say whether or not the popularity of the choice will be a lasting one.

    However, whatever someone’s choice for not eating meat, the environmental benefits of removing meat from your diet are undeniable. To be clear, the environmental impacts of eating less meat overall are also indisputable. The water required to produce a single pound of beef is equivalent to taking over 100 showers. That means that reducing your beef intake could substantially impact the environment, saving a multitude of water. Further, the land required to raise animals for consumption has quickly led to issues for our planet, including deforestation due to the space requirements, climate change through high levels of carbon emissions, and the harmful effects on other wildlife through pesticides required for production. There’s no doubt that eating a meatless diet isn’t possible for everyone. And by no means is it recommended that everyone go vegan tomorrow. But even an attempt at reducing the amount of meat you eat can make a huge difference on the environment, your wallet, and your health.

     

    Some easy ways to reduce your meat consumption include the following:

    • Find out what meat substitutes you like

    Tofu, eggs, legumes, and other protein substitutes can be great ways to remain healthy and fuel your body even while avoiding meat. There are so many recipes and cookbooks that can provide ideas for meatless snacks or meals while still making delicious and healthy food.

    • Remove one type of meat from your diet at a time

    If you don’t feel prepared to completely say goodbye to meat, maybe try eating less fish, or less chicken, or less red meat in general. If you can go a while without eating it, remove another. Another option if you’re struggling for ideas for meatless meals is to only order foods at restaurants that don’t have meat in them, since they’re coming up with the ideas for you!

    • Try meatless Mondays

    Avoiding meat for one day per week is a great place to start reducing your meat consumption. Try taking an entire day to make vegetarian (or vegan) meals only. And who knows, you may even discover some new recipes that you love, or start looking forward to your Mondays!

    • Buy less meat

    This one might sound simple, but without the temptation of meat sitting in your fridge or freezer, you’ll naturally eat less meat. Around 20% of meat ends up being thrown out or wasted anyway, so buying less meat will not only make an impact on the planet, but will also save you some cash and reduce food waste.

    • Don’t be afraid to try ‘fake’ meat

    Trying to make a big dietary change and cook everything yourself can be extremely overwhelming. Learning to rely on pre-cooked substitutes for your favourite meals that include meat can be really helpful. Veggie burgers, veggie sausages, veggie dogs, and plenty of other mock meats are easily accessible and prepared, while tasting very similar to their real meat counterparts.

     

    For some people, even these options are not plausible and saying goodbye to meat seems impossible. If you still choose to include meat in your diet, perhaps you’re making eco-friendly decisions in other areas of your life, and there is no doubt that every little difference counts. But even if everyone chose to eat one less meat-including meal per month, the impacts would be astronomical. So whether you want to try ordering a veggie burger the next time you go to a restaurant, or you completely remove meat and meat substitutes from your diet, or don’t make any changes to your diet at all, I urge you to be more conscious of the effects of your food choices.

  • Chartwells, Where Hungry Employees Gather

    Chartwells, Where Hungry Employees Gather

    I’ve been fortunate enough, privileged enough to have only observed poverty from a distance rather than experiencing it first hand. I volunteered at a charitable food provider in the Annapolis Valley with that in mind (and to be honest, to pad the resume.) Many people in the community use them, although few actually volunteer there. Much to my surprise, I’ve assisted at least three people who work at Chartwells dining hall, possibly more whom I haven’t recognized.

    I find it quite demoralizing that the people who put the food on my plate in meal-hall are unable to afford to feed themselves. Wanting to find out more, I talked to people. I talked to the manager, Laura Miller, at Chartwells, who stated that employees can not take meals home due to food safety concerns, although I suspect this is primarily due to legal reasons.

    Food poisoning is not something that they want to be liable for, and once food leaves the premises they cannot guarantee that it will be kept at a safe temperature. They are allowed to take small items such as fruit or the occasional dessert, but hot food is prohibited. She admitted that student employees are not covered under the union. Miller was not sure if her employees were being payed a living wage. Of note, according to a CBC article published in 2016, “Nova Scotians need $19/hour to keep [their] heads above water”, of which that pay is not likely at Chartwells and most other institutions in the valley. While she reported that no criticisms or grievances had been raised, it should not be surprising that employees may be hesitant to bring their complaints and grievances to upper management. Finally, she was troubled with the difficulties of matching employees to available hours.

    Not satisfied, I talked to the unionized workers. They reported that from their perspective the job is pretty good. It provides good pay, as well as dental and medical coverage. Nevertheless they highlighted the fact that others struggled. Talking with a Union Representative further demonstrated this. Important to note, there were several key factors that differed in the conversations with the unionized employees and management, painting a less labour friendly picture.

    Whether it be a full meal or a simple snack, taking food home was being heavily discouraged. While Management made it sound like students could join the Union if they had performed their time, the Union Rep informed me that this was not actually a possibility, effectively curtailing any possibility of advancement for novice employees working for Chartwells.

    Still not satisfied and wanting the full story I spoke with the non-unionized workers, some of which are students at Acadia, though not all. I spoke first with a non-union employee who was forced to use the food bank. Due to their circumstances they’ve had to work multiple jobs. Grievances at work exist, and they feel that there is no opportunity for advancement, describing work in the lower echelon as hectic and busy, with a continuous and heavy work load throughout the day. While the treatment of service sector employees in this country is receiving more attention, this employee’s experiences speak for themselves when they describe the work as fast paced and unappreciated. They don’t believe they are making a living wage, although they are appreciative of the foodbank as it allows them to lighten their load of expenses.

    I spoke to another non-unionized employee of Chartwells who doubles as a student at Acadia. They reported that they found the work demoralizing. While they did take food home from time to time, splitting it communally with the other student workers, this was heavily discouraged. Though they were paid and provided with a minor bonus for long time efforts, they reported that they did not enjoy working there. There was the common sentiment that Chartwells did not care about student workers and did not attempt to provide them with a fair opportunity for advancement, blocked effectively by an unrealistic expectation of the need for a heavy series of licences and time commitments. Exhausted people make exhausted food. This is evident to those who attended meal hall over the break.

    Finally, I looked at my own experiences, those of fellow students both on and off campus, and a study by Acadia University’s Associate Professor Lesley Frank, which all point out the growing issue of food poverty. Dr. Frank’s study shows that this issue is not an isolated one, with food insecurity being an issue for both students who live on and off campus, with or without a meal plan. The ever-present need for food that is accessible and that can be cooked and consumed in a timely manner is one that detracts from a student’s learning ability and social life- it detracts from the Acadia Experience.

    This issue is not an open and shut case. It is not finished. These people are not finished. I think we as students of Acadia university should care as much about the conditions that the people who make our food face as much as the food itself. We ethically source our food, the product, should we not ethically support our workers, the labour?

    In Chartwells’ defense, they are likely treating their employees no worse than most other minimum-wage jobs in the Annapolis Valley, but why must we settle for the lowest common denominator here at Acadia University? Universities are supposed to be a place where social change prevalent, where progressive ideas originate from. Why is it that we as an academic institution have come to accept the status-quo of exploitative labour, on-campus and off? We as a student body, as a university, and as a society must do better in ensuring that the most marginalized among us are given a living wage, have enough food to eat, and have sufficient opportunity to escape the lowest classes. It seems to me that although we at Acadia identify and discuss these issues from a global perspective, we have done a poor job at working to combat social injustice right here on campus.

    Sean A. Schofield is a fourth-year history major

    Max S. Abu-Laban is a first-year environmental & sustainability studies major

     

  • International Food Explosion

    International Food Explosion

    The Acadia International Society is hosting its 2nd Annual Food Explosion with dishes, desserts and beverages from countries around the world.

    We encourage all Acadia Students to come out to experience a taste of the diversity that Acadia’s campus has to offer. It will be taking place March 15th, 2019 from 4pm – 6pm in the Lower Lever of the SUB. There will be a $5 fee, after which you will be free to sample any dish from the various countries that will be represented.

    If you would like to cook a dish, dessert or prepare a bevera2ge from your country please contact [email protected]. ALL students are encouraged to attend regardless of race or gender!! We look forward to seeing you all 🙂

     

    Safyha Bryan is a 3rd year Biology and Chemistry double major and the President of Acadia International Society

  • Research Feature: Chaiti Seth

    Research Feature: Chaiti Seth

    My research aims to identify key leverage points for shifting towards more healthy, just, and sustainable institutional food systems, using Acadia University as a case study, and examining findings in the broader provincial context. This research builds on my prior work and relationships at Acadia investigating food system issues and university food culture.

    Food is fundamental to all human life, and food systems – the ways that our food is produced, processed, distributed and consumed – have significant social, cultural, health, ecological and economic implications. The shift towards industrial food production has resulted in massive loss of knowledge and biodiversity, soil erosion, deforestation and habitat destruction, pollution, animal welfare concerns, waste production, as well as significant greenhouse gas emissions. The health crisis in relation to food is growing – societies are facing both over- and under-nutrition and diet-related diseases are prevalent amongst all populations. Most Canadians eat food that is neither healthy nor sustainably produced, and many face food insecurity or inequitable access to food.

    Just as current food systems have many detrimental impacts, their potential for improving quality of life is also immense.  Sustainable pasture and farmland management strategies can support biodiversity, conserve soil and water, and help sequester carbon. Combined with other lifestyle factors, nutritious food has enormous preventative and healing potential. The market for food represents a source of positive and sustainable economic activity and community-based food systems have the potential to contribute to local economic development and provide meaningful employment. Last, but not least, is the magic of food in bringing people together – for everyday gathering and special occasions, for nourishment and healing and celebration. Food is powerful, and the decisions we make about what we eat, and how we produce it, matter.

    Studies assessing individual behaviours identify the most effective food choices and habits for a shift to a healthy and sustainable food culture. At a societal level, national and regional organizations are currently advocating for a strong national food policy, and the federal government is engaging citizens in an ongoing consultation process. Bridging the space between individual and policy levels, institutions play a key role in food systems. They are large enough to have significant impact but do not typically have internal policies or a strong vision for food systems. In this gap, food services providers (FSPs) – multinational for-profit companies that typically run institutional food services – often unofficially dictate food policy. Due to the standardization and scale of institutional food systems, FSPs wield significant influence on food production, processing and consumption patterns. Research shows that institutions can strategically leverage their purchasing power to generate greater wealth and health in their communities. Despite a few individual success stories, there are significant barriers to broadly shifting institutional food practices.

    Universities can play an essential role in facilitating change in institutional food culture. They serve and can critically engage young adults as both eaters and future leaders in food systems, and invest in economic and community health through food procurement. There is a growing demand for healthy and sustainable food services at universities. Research shows a critical need for effective strategies that address systemic and cultural barriers to change.

    For this research, I use critical social science and transdisciplinary methodologies, incorporating mixed methods with four primary components: semi-structured stakeholder interviews, participant observation, document analysis of food services contracts, and numerical analysis of procurement data. I have conducted 14 interviews with internal stakeholders including students, faculty, staff and administration as well as external stakeholders such as change makers at other institutions, public policy-makers and non-profit advocates to gather rich data from a diversity of perspectives. I will integrate findings based on thematic coding and analysis of these interviews with information about strengths and gaps in existing contract language from other post-secondary institutions. Numerical analysis of procurement data will help determine relative impact and feasibility of specific interventions.

    My research aims to build knowledge for shifting towards healthy, sustainable and just university food systems and is intended to support institutions to find creative and innovative solutions that can contribute to building more sustainable and resilient local communities through food systems change.  

  • Food for Thought: The Future of Food at Acadia

    Food for Thought: The Future of Food at Acadia

    As Acadia’s contract with Chartwells Canada comes to an end in April 2019, Acadia University faces a decision that will impact students for the next several years. Chartwells Canada has provided our campus with food services for the past 12 years, but now is the time to evaluate what we want in the next contract, and who will be best able to meet our needs moving forward.

    On November 6th, 2018, a student consultation on campus food services was held in the Student Union Building, where students were invited to share their ideas for the next contract. Brief yet engaging discussions were held at numerous tables, facilitated by the students of Dr. Alan Warner’s Sustainable Food Systems course (CODE 3603). Participants got the chance to visit tables focused on different topics, including health, sustainability, affordability, accessibility, community, education, engagement, as well as service, partnership and accountability.

    Many thoughts were shared at each table, including what students like about the current services, and what changes they want to see. This feedback will help build a list of Acadia’s desires for the next contract, which will be given to Chartwells Canada as well as other catering companies. The companies may then use this list to prepare a potential service plan that fits the school’s needs.

    Health is an important consideration with regard to the food provided for on-campus students. Having healthy food available throughout the day, such as fresh fruit and veggies, is an aspect of the current meal service that is well appreciated. However, it was remarked that an expansion of healthier options would be valued, especially for those with dietary restrictions who may have a harder time finding certain nutrients. Another way to promote well-being could be to restrict the availability of unhealthy food. Although, the idea of pizza and desserts ready at all times sounds appetizing, it does not facilitate a healthy diet.

    Another big concern is sustainability. Currently, Chartwells Canada provides some food from local sources, such as the raw eggs in the My Pantry area and certain vegetables.  However, there is room for more sustainable initiatives in the next contract, as students would like to see a decrease in food waste and in the use of disposable dishes (which may require an investment in more reliable dishwashers). An increase in meatless meals and fair-trade products would also contribute to a sustainable system.

    The cost of a meal plan at Acadia is nothing trivial and motivates many students to move off campus in search of cheaper food. The affordability of on-campus food is an important consideration for the contract, and suggestions to ease the costs included having a choice of different meal plans based on dietary preferences and allowing unused flex cash to be carried over for the next academic year. Deals currently offered for off-campus students, such as 5 lunches for $25, are agreed to be a good idea, though more promotion of these deals would be appreciated.  

    Accessibility in terms of food services means having access to foods that meet health and dietary restrictions, at times that fit students’ varying schedules. Extended hours are desired; currently, dining hall closes at 10pm every night and only opens at 8am on weekends. These hours may be limiting for students on sport teams with early practices and other full schedules.

    Strong community relationships are needed for a successful system, and while Chartwells Canada has several local partnerships at the moment, students would like to see more. Chartwells Canada also hosts monthly theme nights at dining hall which highlight the cuisine of different countries. More experiences like this would contribute to a meaningful sense of community.

    Students also emphasized the importance of education for both the food providers and consumers. Staff should always be aware of the ingredients they’re serving so that they can accurately inform people with allergies. Transparency is key. Students should be able to easily find out where their food is from and how it’s made.

    Engaging students in informative workshops would be a step in the right direction. Chartwells Canada seems to have several opportunities to promote engagement with students. The dining hall website provides students with daily menus, a calendar of events, and even the opportunity to submit a recipe which could be featured in the menu.

    Finally, taking into consideration the service, partnership and accountability of a food provider is essential. The friendliness of current employees is highly valued by students, and good relationships should continue to be emphasized in the service. Meanwhile, more local partnerships should be explored. For example, a system to spend meal plan credits at the Farmers’ Market is desired by some students.

    All of these considerations will be taken into account when a new contract is created at the end of April 2019. Food has an enormous impact on our lives and the decisions made next year will affect Acadia students for the next 10 to 15 years. Many students took this opportunity to have their voices heard and ensure a healthy and sustainable system is created. If you missed the student consultation but have an opinion to share, don’t hesitate to contact the Acadia Students’ Union Executive Team with your thoughts.

    Natalie Weder is a second year Biology student 

  • The Good, The Bad, and the Non-Compliant

    The Good, The Bad, and the Non-Compliant

    The Valley is filled with a bevy of restaurants from which Acadia students are privileged to choose. Picasso’s, Lib Pub, Sushi Fang, The Naked Crepe, and many more well-attended establishments. The wider Annapolis Valley area is without a doubt a fantastic place to eat. I’m sure that nearly everyone that attends Acadia has had at least a few delicious meals at one of the previously mentioned restaurants. Sitting in my living room, reminiscing with friends about Wheelock Dining Hall and our days in residence, we began to talk about how dirty some people claim meal hall is.  Instantly I was curious and began my standard Google-based investigation. I started by asking myself if I thought there were food safety or health code violations at Wheelock. If there were, how could they be verified? This led me to a larger issue. Are there health code compliance issues with the popular restaurants in town? Again, where would I be able to find this information? As always, Google had my back. Entering the phrase, “Nova Scotia Health Inspector” directed me to public health inspection records.

    The Province of Nova Scotia Health Inspector’s website provides a form from which you can instantly request the electronic inspection records for any establishment in the province for the last decade. All you have to do is input some basic information like the name of the establishment, the address, and the period for which you would like to see records. I decided to examine some of the most popular destinations for students both in Wolfville and in the surrounding area.

    They include:

    • Pronto Pizza
    • Picasso’s Pizza
    • Paddy’s Brew Pub
    • The Naked Crepe
    • Troy’s Mediterranean Restaurant
    • Library Pub
    • La Torta Woodfired Pizzeria
    • Sushi Fang
    • Wheelock Dining Hall (Operated by our friends at Chartwell’s)
    • Subway

    In order to get a better picture of historic compliance issues I examined the Nova Scotia Food Establishment Inspection Reports for these establishments from January 1, 2008 through April 5, 2018. Records are removed from the online database after more than three years so the records I have access to are no older than that. How do the various student-frequented establishments stack up when compared to one another? As is the case of a few of these establishments, I feel it is necessary to get specific with what health inspectors revealed during their unannounced examination of these eateries. All health code violations are up to the interpretation of health inspectors. Not all violations represent a serious risk to health, however, it is worth noting that based on the documents I have examined, all of the restaurants do have some violations. I should reiterate, not all violations are serious. The definition of a “Deficiency” under the provincial health codes according to the Nova Scotia Provincial government is “Requirement(s) of the Regulations or Code not being achieved by the food establishment. The word deficiency is often used interchangeably with the words violation, or infraction.” Let’s see what the restaurants of Wolfville have crawling in their back rooms.

    Pronto Pizza is one of Wolfville’s establishments frequented by weekend warriors and is also one of the most concerning establishments. On June 5, 2015, the inspection lists no deficiencies. On December 3rd, 2015, the remarks include a failure to store potentially hazardous foods properly, cleaning required of all shelving, rear wooden counter, milk fridge and some shelving and surfaces in 2 door commercial fridge, washroom toilet fixtures, under and behind equipment some wall areas and all floors. Further, inadequate sanitation systems were observed. However, most concerning of all reported deficiencies is listed as, “FAILURE TO OBTAIN A VALID PERMIT PRIOR TO OPERATING A FOOD ESTABLISHMENT.” More than one year later on September 26th, 2016, the same deficiencies as December 3rd, 2015 reappeared but the permit issue was remedied.

    Picasso’s Pizza makes a rad donair but during visits in October and December of 2017 the health inspector noted on both occasions that there was a “Failure to protect food from contamination” and the comments from the October inspection read, “Store chemicals separately from food & packaging. All food & packaging to be stored >6 in./15 cm. minimum off floor. Dry ingredients containers rusted and not acceptable for food contact.”

    Next, we move to Paddy’s ,The Naked Crepe, and Troy’s Mediterranean Restaurant. All three of these businesses seem relatively well in order based on their inspection reports. Both Paddy’s and The Naked Crepe received no infractions on their most recent inspections.  In the case of Paddy’s there were consistent infractions during four inspections over two years for “failure to store potentially hazardous food at a temperature of four degrees celsius or less.” The Naked Crepe had only minor infractions revealed in their September 2017 inspection. Troy’s received notices to comply over inadequate hand washing stations in their most recent inspection that took place in February of this year.

    Next we turn to the Lib Pub. There is nothing significant to report here other than excellent food and drink. It has been more than two years since their last inspection during which time some basic temperature monitoring devices were reported as not calibrated properly and a dishwasher that could use “Daily water temperature and chemical sanitizer concentration records.”

    La Torta Woodfired Pizzeria, I’ve never personally eaten here nor have I heard positive or negative reviews related to the pizza place. Their inspection on April 4, 2018 revealed only minor deficiencies that weren’t related to food safety.

    Unfortunately the previous records of relative excellence or acceptability end here. Sushi Fang is without a doubt the worst example of food safety I was able to find. There are some direct quotes from their report that are worth sharing. All inspections took place between July 2015 and February 2018. There were regular violations indicated that suggest Sushi Fang’s operator does not adequately train their staff in safe food handling. Some noteworthy observations from the February 2018 inspection, “Food handler certification of the owner has expired” and, “Raw foods must be kept separate and always stored below ready to eat foods (corrected). All utensils and work surfaces must be maintained in a clean and sanitary condition (corrected). Foods must be stored a minimum of 15 cm (6in.) off of the floor (corrected). Foods when returned to storage must be labelled and dated to ensure proper stock rotation. Fresh raw seafood intended to be consumed raw must be dated and ensure frozen >= 7 days at -20C to ensure parasite destruction.” Or, my personal favourite, “Vermin-proof /seal small opening in building.” This restaurant has some ridiculous violations that would indicate food safety is a serious problem there.

    Of course, we have to check out Wheelock Dining Hall operated by our friends at Chartwell’s. During their inspections between the February 24, 2016, and  December 18, 2017, there were eleven deficiencies noted with nine notices to comply issued. Some of the issues did have to do with food safety and “failure to protect food from contamination” the notes from the inspector indicate lack of sneeze guards and uncovered food being left out for long periods of time.

    Subway has some pretty decent sandwiches but their record is rough. Over seven inspections in the last three years there were nine total deficiencies with nine notices to comply issued. The comments “The operator has failed to ensure the food handlers have the necessary training” appears five times over two years.

    With all that being said, it seems these health codes are in some cases too specific. They capture issues that are not related to food safety. For example some of these establishments were issued deficiencies based on “lighting intensity” or the lack of a schedule to maintain their dishwashers. On the whole, the restaurants I’ve examined here are probably ok to eat at. The fact is, you should always use your best judgment when eating out. For example, eating sushi in the Annapolis Valley is probably already a risky activity.

     

    I would encourage my readers to verify the validity of this article by visiting: (https://novascotia.ca/agri/foodsafety/reports/Request.aspx).

     

    Disagree with me? Write for the Ath.

     

  • Eating Local in October

    Eating Local in October

    It’s finally the start of October, or the time of year we all know as the start of ‘cold and flu season’. Eating well and nourishing your body is important all the time, but especially at this time of year when stress is ramping up, temperatures are dropping, and your September ‘back to school bender’ is catching up to you. So what are some ways that are cheap, quick, easy, and student-friendly that can help you stay on top of your health? My favourite is shopping local and making use of the ingredients around me. Not only is eating locally great for your health, it’s great for your social consciousness and supporting local industry.

    The Annapolis Valley is a farming community, filled with farm-fresh fruits and vegetables, and although it’s almost the begging of winter, plenty of goodies are still in season. Late September/early October is a great time for root vegetables, which can make delicious soups – a perfect remedy for the beginning of that sore throat. Carrots are currently in season and paired with some ginger make a great ‘get well soon’ soup, another option being apple squash soup. Local apples are in season, as well as pumpkins, parsnips, squash.  Pair Gravenstein apples with butternut squash to create an interesting sweet soup, perfect for fall weather and impressing your ‘cuffing season’ interest. Or simply use the Gravenstein for a healthy local treat of apple pie or apple tarts that even your grandmother would envy.

    If soups aren’t your thing, corn is still in season – yellow corn at this time of year – perfect to pair with some local lamb, for a great end of season BBQ! Some other delicacies that are still available are: local garlic (a well-known cold remedy), brussels sprouts (sauté them in butter and bacon and I promise you you’ll stop hating them), cauliflower, pears, spinach, herbs such as rosemary and basil and sage (with frosts starting any potted herbs would be must safer inside!) beets, and beans!

    Now you may be thinking, this all sounds expensive and difficult to do, but when you know where to shop, it is much easier on your wallet than the big-name stores like Walmart, Sobeys, and the Independent.  An accessible spot for fresh and local ingredients that is my go-to is Noggins Corner Farm Market. Located just outside of Wolfville (at a bikeable distance), this farmers market provides not only local fruit and veggies, but local dairy and meat as well. The prices are more than reasonable and I stop here on my way to Sobeys to get all my fresh ingredients. Another small, fun, local spot is of course our local farmers market on Saturday mornings and Wednesday afternoons.

    My two personal favourites are Andersons Farm stand in Gaspereau (not only is it right on the farm where the products are grown, there is also an adorable baby cow right next to the stand to say hi to) and Reid’s Meat Market, a wonderful butcher’s filled with local meat, and friendly staff.

    Hopefully this article will give you some inspiration to fuel your creative culinary spirit and support local industry, while nourishing your body, keeping away those colds and flus, and keep you healthy throughout the cold weather and rest of the semester.

  • The Sin Is In The Sandwich

    According to inspection reports provided by the Nova Scotia Department of Agriculture Food Protection and Enforcement Division, Wheelock Dining Hall has violated several standards in food safety. On February 24, 2016, a notice to comply was given for the lack of sneeze guards used on the pizza preparation table and behind the counter. Mold was discovered during one of the shelves in the basement walk-in cooler. In fact, several dairy walk-in cooler racks and carts were found to be unclean in general. Foods required to be stored at low temperatures had to be thrown out, as it was sitting out for more than four hours. Hot held foods were not maintained at the minimum temperature required for the holding units.

    A follow-up inspection on March 4 concluded that all of the previous deficiencies were remedied save for the lack of sneeze guards used. NS Food Inspections can be found at: <http://novascotia.ca/agri/programs-and-services/food-protection/food-inspection-reports/>.

  • Food Insecurity at Acadia University

    Dr. Lesley Frank is a professor in Acadia’s Sociology Department. Frank, alongside a graduate student in the department, has been conducting a study investigating the prevalence food insecurity at Acadia. The research was spurred in part by Meal Exchange, a Canadian student-run organization. The research seeks to address the lack of measures of food insecurity on Canadian campuses, as no such studies had been conducted prior to the current research. The research conducted was done in part with the University of Saskatchewan.

    The research, conducted last winter, indicates that food insecurity is a significant issue for many university students. Frank’s research measured food insecurity through a ten-question scale and asked about a variety of topics relating to financial stability, accessing sufficient quantities, and qualities of food, all adapted to a student population and a one-person household. The survey was administered 1030 students, nearly one third of the student body, Frank found that 38.1% of students, or 392, classify as food insecure. When looking at just off-campus students (who do not live at home with their parents), who are even more pressured to find their own food because of lack of a meal plan, the percentage became 49.5%.

    The data showed many trends in regards to grouping of food insecure students. A prominent trend indicated that as students move through university, their level of food security decreases. There was a higher rate of food insecurity for working students than for non-working students. Students who paid for their schooling through their own employment had the highest rate of food insecurity, at 56%, followed by students who used loans to pay for school. Results such as these highlight the deep connection between financial means and food security.  Additionally, students were asked about how food insecurity impacted their university experience, including health, academic and social outcomes. Half of food insecure students said that their experience was affected by being food insecure. The data produced statistically significant findings surrounding the connection between stress levels, self-reports of physical and mental health, and grades with food insecurity. The more food insecure a student is, the higher the stress, and the poorer the health outcomes and grades.

    Food charity resources such as the food bank are not resources that many students know about or use. The research shows that less than 1% of students use food charity resources. Students cope with food security in a variety of ways.  Strategies that food insecure students reported using included borrowing money from family or friends, as well as a heavy reliance on credit cards to purchase food. Just under half of these students reported delaying buying text books or avoiding all together, as well as obtaining part time jobs to earn money to provide for food costs.

    This research is very revealing and highlights a prominent issue. Student food insecurity is not an issue that is exclusive to Acadia University. As a result of the research Frank is working on, 13 other universities across the country have used the survey and are in process of measuring food insecurity at other Canadian campuses.

  • Why I Love Meal Hall

    Why I Love Meal Hall

    In response to “Why I Hate Meal Hall” from Issue 78.2

    When I walk into meal hall every morning, I am always welcomed by a kind woman sitting behind the desk, who swipes my student card as well as hundreds of other students. She greets me each and every morning with a smile. I always make sure to ask how she is, and I mean it every single time. I sometimes wonder how many people even say hello to her each day, and if any take the time to say “thank you” to her. Two small words can brighten someone’s day, no matter how insignificant these words may seem.

    As I enter the kitchen, I see the hardworking staff cooking, preparing, cleaning, and serving breakfast. I see the day’s offerings, and I wander around to see anything that I may like to eat. To my delight, meal hall has My Pantry, a kitchen stocked with vegetables, proteins, and grains. I enjoy cooking a warm meal in the morning, along with a friendly chat with whomever is mixing up the daily smoothie next to me. My Pantry is well-stocked with a variety of fresh ingredients every day.

    Sometimes, I do not always enjoy the daily special during lunch or dinner. I never have to fear though, as the meal hall staff provide many alternative options. The salad bar is brimming with carrot sticks, vibrant celery, sliced radishes and cucumber, and much more. Before coming to university, I ate more vegetables than the average high school student. Now that I live at Acadia University, I find that I am eating more vegetables than ever before. On the days that I decide to enjoy a salad, there are many options to top my greens besides dressing. A couple olives or a small handful of shredded cheese and/or beans make the perfect salad topping, and adds a lot of flavour without drenching my meal in fat or sugar.

    Pizza, fries, burgers, and perogies are not the only foods dished up for lunch each day. Soups, whole grain breads, vegetarian meals, low-fat dairy, and fresh fruit are available. As a matter of fact, I’m a particular fan of meal hall’s chicken and turkey chili! If you find that there’s a certain dish that you enjoy, let the kitchen staff know! I’m sure that they would love to hear that students enjoy their hard work. If you ever have any concerns about the nutrition of the food being served, don’t hesitate to ask! You’re paying meal hall to feed you throughout the year; that’s a lot of food! More food than most people in the world even have access to. Meal hall staff are kind, honest people who would love to hear positive/constructive suggestions from students. Politeness and a smile can go a long way. The staff are willing to listen to your concerns, and they’d be happy to answer any questions that you may have. Have a great idea for meal hall? Say something! Maybe your dream could become reality (if the costs are feasible). It’s possible to submit any recipes you would like to see made.

    I also appreciate being able to have a hot meal for supper. With classes, clubs, other people, assignments, and finances facing me every day, a comforting bowl of chicken and rice soup can be a delicious and comforting way to relax. Good food, good friends, and good choices available leave one thing off my list of worries.

  • The Delectable Details of the Devour Festival

    The Delectable Details of the Devour Festival

    This November 4-8th marks the 6th Annual Devour Food Film Fest. I met with directors of the festival, Michael Howell and Lia Rinaldo, to learn more about the festival, it’s origins, and what the event has to offer our community.

    What is the Devour Festival?

    Devour is a five-day annual food film festival, located here in Wolfville from November 4th-8th. The event features 75 films related to food and drink, as well as 78 diverse events surrounding cuisine; that is creation, critiquing, and of course consumption. he basic guiding premise of the events is to show a film, and to follow the film with food inspired by the cinematic piece. Notable chefs and film-makers alike travel from across the world to celebrate and indulge in all Devour has to offer.

    Who created the festival?

    Chef Michael Howell is the executive director of the Devour festival. It was his long time support and involvement in the Slow Food movement that lead to the onset of the first edition festival in 2009, then called the Slow Motion Food Film Festival. Lia Rinaldo is the managing director of the festival and first began work with the festival in 2013, her extensive background in film and cinema provides her with much experience in film. The pair developed the festival in to the second edition in 2013 to what is now Devour.

    Why a Film and Food Festival in Wolfville?

    The festival originally grew out of the Slow Food movement, following the same basic premise of good, clean, and fair food for all. Howell, who owned and operated former local restaurant ‘The Tempest’, indicated that the festival served also to increase economic activity in the Annapolis Valley during the shoulder season, and to attract diverse crowd through the use of food-oriented films. This year, the festival is entering it’s 6th year, and is projected to attract 8-10,000 attendees.

    What events are recommended for students?

    The festival boasts numerous budget and schedule friendly events:

    • For $20.00, a student film pass is available, which gives access to all films shown at the festival. Several films, such as The Great Chicken Wing Hunt and “Cheese Please” will have complimentary samples of food included with admission.
    • The always popular food truck rally on Thursday evening consists of 8 vendors, each who will offer one dish costing only $5.00. The single dish option will ensure shorter wait time, whilst still guaranteeing quality taste.
    • On Friday night, a $5.00 admission fee give entrance to a tasting of of 10 chef-prepared chowders at the Chowder Smackdown, with Food Network star judge Bob Blumer
    • On Friday night, $25.00 will get you admission and four drinks at the Cocktail Pop-Up Party, a great place to mixology-and-mingle and enjoy some live music
    • Saturday night for $25.00, there is a Nova Scotia kitchen party, featuring Martime inspired food, drinks, and music
    • All 5 days, there are different food and drink-centered bus tours available as a part of Devour the Bounty. These include the Crafty Beer Bus, the Bubbles Bus, and Acadian Express, and the All you Need is Cheese Express

    For the full list of events, and other information on the Devour Festival, visit DevourFest.com

    Want to get involved with the Devour Fest?

    There are volunteer opportunities available for this upcoming and future festivals. Email Jill Delaney at  [email protected] to inquire.

  • Why I Hate Meal Hall

    Why I Hate Meal Hall

    When walking into meal hall a year ago for my first campus tour, I was amazed by the large, open space, the abundance of food, and the concept of “My Pantry.” The description of fresh, full salad bars, healthy sandwich stations and the idea that I could cook my own food was one of the main attractions of Acadia.

    After spending my first night on campus, I was looking forward to waking up to a fresh, healthy, simple breakfast of plain yogurt and muesli, maybe some fruit and a glass of pure orange juice. To my horror I was faced with Mystery Meat, French toasted waffles, potatoes, sausages, rubber eggs, yogurt with more sugar than Ben and Jerry’s, and orange juice that came out as a bright, orange substance immersed in water. And as I searched for muesli, I instead discovered Lucky Charms and Cheerio’s; not a healthy oat in sight. Horrified, I went into town to buy breakfast supplies for my room and have not been back for breakfast since.

    Dinner was much of the same, with dry old carrot sticks, dying celery and creamy fat and sugar-rich salad dressings. Pizza, fries, burgers, perogies, ice cream, cookies and brownies were plentiful. Settling for lettuce, cucumbers, and chickpeas, I ate my disappointing dinner with looks of disdain and confusion from other students, who were relishing the opportunity to stuff their bodies with fat and sugar.

    Meal hall isn’t a completely rotten institution – it employs the lovely idea of sourcing local foods and supporting local farms, and provides ample vegetarian options. It does its best to please a very large population of students, which is hard considering the diversity this beautiful campus provides. Reducing myself to the lowest meal plan available, (only 5 days a week), I am still paying $4000 just to eat chickpeas and lettuce since students cannot cancel their meal hall subscription while living on campus. This waste of money means I am unable to buy myself the healthy, fresh food I want unless I move off campus in my first term.

    There are many simple things that could significantly improve meal hall. A station of just “plain food” with the same set-up as a salad bar is one option. Providing plain oven roasted chicken breast with no flavourings, plain brown rice, plain roasted vegetables at night, and plain yogurt. Include some real juices, muesli and seeded breads such as rye, with low fat spreads in the morning. Simply providing real meats daily, not the heavily processed meats found in the sandwich bar and simpler, plain foods year-round would improve meal hall significantly. Then, students could at least have the choice of making their own meals without consuming the additional fat and sugar.

    So good-bye, Wheelock. The risk of never becoming a meal hall crush is one I’m willing to take if it means I can avoid the next mac and cheese day.

  • The Athenaeum Cookbook

    The Athenaeum Cookbook

    As the school year kicks off, we all fall back into the wonderful triangle of student cooking: Cheap, tasty, and nutritious; pick two. Fortunately, we at the Athenaeum have you covered. Over the course of the year, we’ll be sharing some of our favorite ready-to-cut-out recipes that are delicious, easy to make, nutritious, and cheap.

    Vegetarian Lentil Dahl

    Lentils have been a staple crop in many cultures for thousands of years. They are classified as a pulse – a category of “grain legumes” that are grown specifically for the dried seed, unlike peas or green beans. Tolerant to drought and disease, and relatively quick to grow, there are records of lentils being grown in in India and Turkey for almost 13,000 years. They persist to the modern day, being an integral part of modern crop rotation cycles – as a pulse, they renitrogenate soil before or after a grain crop has grown in the same field. Though it isn’t commonly known, Canada is the largest producer of lentils in the world – out producing the next three lentil-producing countries (India, Turkey and Australia).

    Lentils have remained a staple for so long with good reason. A half cup of lentils provides the average person with all of their fibre and half of their protein for the day. Not to mention, lentils are incredibly high in mineral micronutrients like phosphorus, zinc, and iron, in addition to many B-vitamins. Despite their high nutritional value, lentils have not been subject to modern health food crazes that have promoted other, more exotic grains and pulses into fashion. Between this lack of temporary popularity and their domestic nature in Canada, lentils remain a very affordable staple in almost every grocery store.

    Vegetarian Lentil Dahl

    Prep Time/Cook Time: 15m/60m

    Essential Ingredients
    • 400g (1 and 2/3 cups) red lentils
    • 2 tsp turmeric
    • 4tbsp unsalted butter
    • 2 tsp cumin seeds
    • 1 small onion, finely chopped
    • 3-4 cloves garlic, finely sliced
    • 1-2 fresh green chilis, finely sliced (remove seeds if you want to keep the heat down)

    Additional Ingredients (if you have them)
    • 1 tsp garam masala
    • 1 tsp coriander
    • thumb-sized piece of fresh ginger, finely grated
    • 2-3 cooking tomatoes, chopped

    Preparing the Lentils
    1. Place the lentils in a pan and cover with enough water that it covers them by an inch. Bring to the boil and then reduce to a simmer.
    2. Stir in the turmeric and about half the butter. Cover and leave on low heat.
    Aromatic Spice Mixture
    3. In a small frying pan, dry-fry the cumin seeds (medium heat) until toasted. This should only take a couple of minutes. When done, set them aside.
    4. Melt the other half of the butter in the same frying pan that previously had the cumin seeds and gently fry the chopped garlic, onion, and chilis (as well as the grated ginger and tomatoes, if you’re using them). Once the garlic is golden, mix in the toasted cumin seeds (and the garam masala / ground coriander, if on hand).
    5. Once mixed, remove from the heat until the lentils are completely softened.
    Putting it Together
    6. When the lentils are done, they should have the consistency of porridge. Add more water as necessary (they get thicker surprisingly fast).
    7. Mix in your aromatic spice mixture, then serve on its own, topped with some more coriander, or on rice.

  • Gluten-Free?

    Gluten-Free?

    Contrary to popular belief, gluten-free diets are not necessarily a healthier diet for people who are not gluten sensitive or who have not been diagnosed with Celiac disease. A study published in the American Journal of Clinical Nutrition in 2004 concluded that adverse effects of gluten in celiac patients can be resolved with a gluten-free diet, but, there are no health benefits to avoiding gluten as a regular, healthy individual (Murray, Watson, Clearman). The theory of a gluten-free diet being healthy relies heavily on the fact that bread is very high on the Glycemic Index- meaning it causes a high insulin response due to an increase in blood glucose (Jenkins, Wolever, Taylor, Barker, Fielden, Baldwin, Bowling, Newman, Jenkins, Goff, 1981, American Journal of Clinical Nutrition). A study done in the European Journal of Clinical Nutrition in 2009 showed that the insulin response, after consuming hydrolysate gluten, was no higher then the other tested proteins (Claessens, Calame, Siemensma, Baak, Saris). The consumption of bread does cause high insulin, but there is no concrete proof that the insulin response is due to gluten content. Instead, the starches in wheat are the most likely suspect. In addition to this, healthy grains such as rye and barley are low on the Glycemic Index, but still contain gluten. Rather than going gluten-free, a better choice for the health of the average person would be to avoid wheat, particularly processed wheat. The issue with the starches in wheat, such as amylopectin, is thought to be more of a concern because the of the modifications and choice breeding that occurred during the Green Revolution. In the 1960’s, many crops were manipulated to increase production in harsher conditions and smaller areas. This created what is referred to as Dwarf Wheat, which is less nutrient dense then its ancestors (Farmer, Green Revolution?, 1978). However, one positive outcome of this health fad is an increasing interest in alternative grains and legumes, such as quinoa and lentils, as a substitute for white bread and pastas. Unfortunately, a large percentage of people following the gluten-free diet forgo these healthier and protein-rich options for products marketed as ‘gluten-free’ versions of their regular food choices. As many individuals who have attempted to bake gluten-free products can attest, baked goods with identical recipes but a gluten-free flour replacement are often not appetizing in flavor or texture. For a more pleasing product, manufacturing companies often manipulate their recipes, creating a less healthy alternative containing higher concentrations of sugars and fats. A study done by the journal of Alimentary Pharmacology and Therapeutics has shown a correlation between gluten-free diets and a ‘high sugar intake, and low fiber and mineral intake’ in women. If done properly, a gluten-free diet and some experimentation can expand meal variety and increase in overall health. In making this diet decision without proper meal planning, or with a lack of background knowledge, however, could leave someone lacking vital nutrients and eating less healthy than they might expect.

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