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Erik’s Bucket List

November 6, 2020 by szachik@pvs.org 1 Comment

When asked, “What’s on your bucket list?” Blogger Erik decided to take the literal list approach. From his future career, to family, to exploring the world, Erik has compiled a list of goals most important to him. Likely you will relate to some aspects, and some may surprise you.

By Erik Bearman

  • Become a successful geneticist and own my own company

It is my dream career to study and make advancements in genetics. I want to start a company so I can have a say in what research and projects are undertaken by my employees.

DNA as a double-helix structure is proposed, April 2, 1953 - EDN
  • Find love and start a family

The idea of meeting someone, falling in love, marrying, and spawning offspring is an idea that I’m sure many of you can relate to. Here’s a list of names I am currently considering naming my children: Azrael, Cody, Charlotte, Darwin, Erika, Hunter, Indominus, Jennifer, Julius, Karen, Leviathan, Rex, Savannah, Wolfgang, Xanthe, Zane.

This baby is not feeling it during her newborn photo session | GMA
  • Get in touch with my indigenous heritage and culture

I’ve always felt detached from my Native American ancestors, and I want to embrace my culture. When I have the opportunity, I want to visit indigenous cultural centers and learn more about the beliefs, history, and practices of tribes I am descended from.

Genealogy Website Ancestry.com Explores Sale - Vox
  • Go cage diving with sharks (preferably with Great Whites)

Everyone I know seems to be afraid of sharks, and I think it would be cool to prove them wrong by being close to the sharks. Sharks are also pretty cool animals, and I’d love to see them somewhere other than a NatGeo documentary.

Hookah Shark Cage Diving | White Shark Diving Company
  • Tour the Australian Outback and the African savanna

I love the wildlife of both of these ecosystems, and I want to see them in person rather than on the television.

Go Wild: Plan an African Safari with Toni McConnaughey
Australia, The Outback | Travel guide, tips and inspiration | Wanderlust
  • Dive into the Mariana Trench

With technology becoming more advanced everyday, and since humans have explored the Trench already, I can see diving into the Mariana Trench becoming a tourism option one day.

  • Learn to speak fluent Japanese

I am a big fan of old monster movies like Godzilla (1954), and I would like to watch them without requiring English subtitles to understand the dialogue. I plan to travel to Tokyo, and I want to be able to speak to the locals without requiring a translator.

Amazon.com: Godzilla (Gojira) (1954) Japanese Movie Poster 24x36 -  Certified Print with Holographic Sequential Numbering for Authenticity:  Posters & Prints

That’s me and my goals; what’s on your bucket list?

Bucket List Editor: Sara Habibipour

Filed Under: Bucket List Tagged With: Erik Bearman

Skydiving

November 4, 2020 by szachik@pvs.org 2 Comments

One of the most common items on a person’s bucket list is skydiving. But, not many people know much about it. What training do you need? How safe is it? If you have these questions, Jake’s here to explain the details of skydiving so you can make your bucket list a reality. 

By Jake Sonderman

What is the most common item on everyone’s bucket list? If I had to guess, I’d say skydiving. Going on a skydive instantly gives you the badge of bravery because skydiving is dangerous, right? Well, not really. The United States Parachute Association reported 15 fatal skydiving accidents in 3.3 million total jumps (uspa.org). That is about a 0.000005% chance of a fatal accident. For reference, there is about a 1% chance that any individual will be in a fatal car accident in their lifetime (valiente mott). That is also not considering that usually, in cases of car accidents and parachuting, the fatalities are caused by a lack of judgement–for example not pulling your parachute until much too late or not wearing a seatbelt. While it is not likely you will die from skydiving, it is still pretty agreed upon that it takes a great deal of guts to jump out of a plane. Now that you see that it is safe to skydive, let’s take a look at what skydiving looks like.

Skydiving Myths

There are a couple myths associated with skydiving that have to be dispelled. For one, when you pull your parachute, you do not go up. It of course looks like you do because you are slowing down so fast, but you don’t go up. Another myth without much foundation is that you can’t breathe when you go skydiving. If you are skydiving from heights higher than 12,500 feet (which you probably won’t your first time), you will have to wear an oxygen mask (RyanHeitsmith). The wind may take your breath away, but, typically, you can breathe, with no oxygen tank or anything, when you skydive. Lastly, on tandem skydives, where you are attached to an instructor, you do have to do some things; you don’t get to sit back and relax the whole time. You will have to make sure your body is in the right position for where you are, whether that’s jumping out of the plane, in the air, or landing. 

What Skydiving Looks Like

Likely for your first dive you will do a tandem dive. This is common for people who want to skydive once just for the thrill. If you are looking to skydive more regularly, then an Accelerated Free Fall (AFF) is what you want to do. For a tandem skydive, you will probably train about 30 minutes and then go up and jump. For an AFF, you will be in a class all day, and then jump with two instructors, who will make sure you do everything correctly like pulling your chute at the right time and landing in the drop zone. This is a good option if you want to eventually jump on your own. 

How Much Does it Cost?

While it would make sense if it was much more expensive in California (like pretty much everything), skydiving prices are relatively similar across the country. For a normal tandem dive, it will cost around $200. For an AFF, it will be closer to $350. This is just the cost of the dive though, and you will likely want pictures and video which will be around another $100. There are likely some options that will appear cheaper, but either these options will add on extra fees, or they cut some corners, so it is probably best to resign yourself to the standard price. There are plenty of  places to dive on the west coast, and there is one pretty close to Palm Springs called Skydive West Coast in the San Bernardino area. Most places require you to be 16 and up to jump. 

So now, what’s stopping you?

P.S. Here’s a video of skydiver Luke Aikins diving 25,000 feet into a 100×100 foot net. 

Sources:

Skydiving Basics
The Chances of Dying in a Car Crash – Valiente Mott

https://www.seeker.com/how-common-are-skydiving-accidents-1765419215.html

Skydiving Tips: 6 Things To Know Before You Go
https://www.skydivewestcoast.com/

Bucket List Editor: Sara Habibipour

Filed Under: Bucket List Tagged With: Jake Sonderman, Skydiving

Tour de Starbucks

November 4, 2020 by szachik@pvs.org 1 Comment

A bucket list can say a lot about a person’s goals and motivations. In order to learn more about her peers, Editor Sara prompted the question, “What’s on your bucket list?” Elizabeth went with a mix of travel and drink: a tour of the world’s Starbucks!

By Elizabeth Shay

In 2019, world-famous coffeehouse chain, Starbucks, accounted for 31,256 stores worldwide (statista.com). Of those stores, a majority are located internationally rather than in the company’s home country, the United States. In addition to having unique drinks on their respective menus, Starbucks stores represent their location through architecture and decoration. Here are some of the most beautiful and unique Starbucks stores around the world–ones that I would like to visit:

  • Chicago, IL, United States: Beginning with a location close to home, the Starbucks Reserve Roastery in Chicago is a 35,000-square-foot showcase, featuring five distinct floors that offer a three-dimensional window into the crafting process of coffee. This is the largest of six global roasteries and features artwork from Chicago based-artists (Starbucks News Stories). The Roastery allows customers to witness the coffee roasting in front of them on the ground floor. Customers choose from one of seven brewing methods in the coffee bar on the third floor while watching coffee being transported through the building in a 56-foot cask (The Chicago Roastery).  

*Other Roastery locations include Seattle, New York, Milan, Tokyo, and Shanghai.

  • Buenos Aires, Argentina: Moving on to a South American location, this Starbucks is located in Galerías Pacifico, one of the most famous malls in Argentina. The store has stunning vaulted ceilings and walls decorated with murals of sea creatures and ocean cartography (Delish). 

  • Prague, Czech Republic: Across the Atlantic Ocean, this next Starbucks sits atop Prague Castle, one of the largest and oldest castles in the world. Store designers wanted to respect the castle’s history, keeping signage small and painting it directly onto the old building’s walls (Delish). Customers can enjoy their coffee while admiring the stunning view of the city. 

  • Seoul, South Korea: This Asian country is known for its Instagram-worthy cafés, and this Starbucks is known as the most beautiful in Korea. Located in Famille Park, the store boasts a geometric glass dome exterior that encloses a wood-paneled interior (Klook). Described as an “urban coffee forest,” the store’s centerpiece decoration is an installation of flying birds that adds a beautiful touch of movement that highlights the atrium-like design (Klook).

  • Dubai, United Arab Emirates: Finally, this Starbucks is located in Dubai’s Ibn Battuta Mall, which has over 270 stores and 50 restaurants! (Delish).  The colorful tiled dome and monumental arches are just some of the features of the extravagantly decorated mall that showcases the rich culture of the region (Klook).

These are just five examples of the many unique and gorgeous Starbucks stores around the world I look forward to exploring. Next time you travel, search up the nearest Starbucks. You might find an architectural masterpiece that happens to serve coffee! 

Bucket List Editor: Sara Habibipour

Sources:

https://www.statista.com/statistics/218366/number-of-international-and-us-starbucks-stores/#:~:text=World%2Dfamous%20coffeehouse%20chain%2C%20Starbucks,to%2015%2C041%20and%2016%2C202%2C%20respectively.

https://stories.starbucks.com/stories/2019/20-starbucks-stores-to-visit-in-2020/

https://www.starbucksreserve.com/en-us/locations/chicago

https://stories.starbucks.com/press/2019/starbucks-reserve-roasteries-around-the-world/

https://www.delish.com/food-news/g3365/coolest-starbucks-locations-around-the-world/

https://www.klook.com/en-PH/blog/beautiful-starbucks-around-the-world/

Filed Under: Bucket List Tagged With: Elizabeth Shay, Tour de Starbucks

Tasting Nostalgia

November 4, 2020 by szachik@pvs.org 1 Comment

Editor Elizabeth prompted Blog Staff to write tantalizing posts about food and drink. Blogger Hannah was excited to apply her signature list format to write about some of her favorite restaurants back home in the Bay Area.

By Hannah Hall

I miss the Bay so much, and I am known for spouting about that all the time. One recurring theme in my Bay Area convos is actually the food. So when I heard that Elizabeth chose Food and Drink for the theme, I was like “This is my time.” I’m just going to tell you about my connection to some South Bay food places and why I recommend you try them. And beware, if there are some “childish” recommendations, it is because I went to these places in my childhood;…nevertheless, the food is still thebomb.com.

1) The Cats, Los Gatos

The Cats is a really unique place in Los Gatos because it’s at the bottom of an estate right on Highway 17. It’s a multi-story BBQ restaurant with live music. The building itself reminds me of a tavern, and I am pretty sure it’s because it actually was. My favorite item from this restaurant is tater tots.

The Cats

2) Florentine Trattoria, Saratoga

This is a Saratoga classic. It’s a super homey Italian restaurant right downtown. Fun fact, the restaurant across the street called the Plumed Horse has Michelin Stars. The reason I am recommending this restaurant (instead of the Michelin-Starred one) is because of the beloved complimentary appetizer–bread with cheese spread. It’s adored by locals, and if you ever get the chance to go, you will feel the same admiration.

Florentine Trattoria’s bread with cheese spread

3) Purple Onion Cafe, Los Gatos

My mom used to take me for an afternoon of yoga, and then we’d head over to the Purple Onion right next door for a quick bite. This place is a quaint cafe with a casual vibe. There are nice large chalkboard menus, raw wood decorations, and broad glass displays that are always filled with fresh pastries. Personally, I like the grab-and-go options, though there is the option to dine in. I always go for the Thai Chicken Salad, which is a cold ramen salad with vegetables and chicken–so refreshing.

Purple Onion Cafe

4) Blue Rock BBQ, Cambrian Park, San Jose

This place reminds me of a Chipotle, but for BBQ. And I don’t mean that in a generic chain way; I mean it in the way you slide down the counter and watch your masterpiece being created. The image of the vibrant blue plates and the homemade BBQ scent is ingrained in my memory forever. If I’m being honest, this is probably the only place I would recommend every single thing on the menu. But, if I had to choose one, it would be the mac and cheese. It is just so thick and creamy.

Blue Rock BBQ

5) La Victoria Taqueria, Cambrian Park, San Jose

I love this place so much I have written an entire blog post about it. I will leave this to one sentence that explains it all: hard shell tacos + orange sauce = HEAVEN!

The orange sauce at La Victoria Taqueria

6) Mountain Mikes, Saratoga

This is my all-time favorite pizza delivery chain. It isn’t necessarily specific to the Bay, but I would say the majority of the establishments are in the general area. A lot of their pizzas are named after different mountains like “Veggiemore” or “McKinley,” and the largest pizza size is simply called “Mountain.” My favorite item from here is the pepperoni pizza. I know it sounds basic, but the pepperonis are just the perfect size and crisp. You can’t pass that up.

Mountain Mike’s pepperoni

7) Willow Street Pizza, Willow Glen, San Jose

Now, this is my all time favorite sit-down pizza restaurant. With crayons for coloring and glasses clinking, Willow Street Pizza’s ambience is super family oriented and inviting. This place has the best wood-fired pizza and the most crispy charred crust. I would recommend any of their pizzas. In the case you don’t like charred crust, I recommend the creamy pesto pasta. 

Willow Street Pizza

8) Nonno’s, Los Gatos

Surprise, it’s another pizza parlor. The story behind my love for this place stems from me practically being its neighbor. But, it wasn’t just the convenient location that kept me and my family coming back. First of all, there’s the pizza, duh; it’s thick, and it’s to die for. Second of all, there’s saran-wrapped baked goods on the counter and Marianne’s ice cream in the freezer right behind you (important because you always gotta satisfy that sweet tooth). And thirdly, there’s the special feature of a bocce ball court in the back! I miss it. Although I never got good at the game, I encourage you to go to Nonno’s and try it for yourself. 

Bocce Ball at Nonno’s

9) The Happy Hound, Los Gatos

This place is super nostalgic to me because my grandpa used to take my brother and me here whenever we had a moment to reminisce. It’s an actual shack, don’t get me wrong, but it is the most spectacular shack you can imagine. It’s, as they say, a place to get “old fashioned hot dogs and burgers.” So if you’re into that, make your way over. I recommend an order of onion rings on the side.

The Happy Hound

10) Main Street Burgers, Willow Glen, San Jose

Honestly, I just love a good burger. Main Street is that classic burger joint that the locals go to when they are craving that signature taste. I mean there’s not much to say when it comes to a burger joint because everybody gets the gist, but the one thing I will tell you, “Order the milkshake.”

The milkshake at Main Street Burgers

Honorable Mentions for Bay Area eating:

–The Burger Pit, San Jose

–Pizza My Heart, Los Gatos

–The Cup and Saucer, San Jose

–Buca di Beppo, San Jose

–Mojo Burger, San Jose

Food & Drink Editor: Elizabeth Shay

Filed Under: Food Tagged With: Hannah Hall, Tasting Nostalgia

The Chicken-Sandwich Wars

November 3, 2020 by szachik@pvs.org 1 Comment

When tasked with writing a tantalizing Food and Drink post for Editor Elizabeth, Blogger Jake Sonderman dove into the history of the chicken sandwich and the modern-day war of the sandwiches.

By Jake Sonderman

Chicken, bread, two pickles, and some special sauce–what is it about these four things that has sent Americans into a frenzy? 

Chick-fil-A’s Deluxe Sandwich

To understand this chicken-sandwich frenzy, we must rewind to 1946 to a little Georgia diner called the Dwarf Grill. It was here that Truett Cathy, co-owner of the restaurant, discovered that with a pressure cooker, boneless fried chicken sandwiches could be made just as fast as hamburgers. Equipped with the knowledge of the chicken patty, buttered bun, dual pickles, and special sauce, Cathy transitioned from the Dwarf Grill to the first Chick-fil-A at the Atlanta Greenbriar shopping center in 1967 (chick-fil-a.com). Though the franchise was formerly located almost entirely in shopping malls, in the 21st century, Chick-fil-A started to ride with the big dogs. In 2018, Chick-fil-A had the 8th most locations for a fast food chain but had the 3rd largest sales, behind only McDonalds and Starbucks (Business Insider). But in 2019, Chick-fil-A was no longer the only one making the sacred chicken sandwich.

Popeye Chicken Sandwich

In August of 2019, Popeyes released not just a chicken sandwich, but a SPICY chicken sandwich that was composed of a chicken patty, buttered bun, dual pickles, and special sauce. Chick-Fil-A immediately struck back the same day of the release on Twitter, tweeting “Bun + Chicken + Pickles = all the ❤️  for the original.” Popeyes responded with “… y’all good?” It was Dance Moms with multi-billion dollar chicken companies. Within two weeks, Popeyes had sold out of their sandwich nationwide. The public was so desperate for this new spicy chicken sandwich that guns were pulled on employees who had no more of the sandwich (CNBC). When the sandwich was re-released (on a Sunday), a man was fatally stabbed after he cut in line at Popeyes (CNBC). A war was being waged, but all the players were not yet at the table. 

Fast-food juggernaut McDonalds entered the war with the introduction of two new crispy chicken sandwiches that both have–no surprise–a chicken patty, two buttered buns, pickles, and sauce. Fried chicken specialist, Kentucky Fried Chicken, also threw its hat into the ring in early 2020. And on October 27th, 2020, Wendy’s entered the fray, offering its new classic chicken sandwich FREE with any purchase (Business Insider). 

Has a new era of fast food begun? Did Truett Cathy have any idea what he started with a chicken patty, buttered bun, two pickles, and sauce? 

Sources:

https://www.chick-fil-a.com/about/history

https://www.businessinsider.com/wendys-new-chicken-sandwich-promotion-coupon-how-to-get-free-2020-10

https://www.businessinsider.com/popeyes-chicken-sandwich-started-civil-war-customers-2019-11

https://www.cnbc.com/2019/12/14/why-chick-fil-a-popeyes-mcdonalds-launched-a-chicken-sandwich-war.html

… y’all good? https://t.co/lPaTFXfnyP

— Popeyes (@Popeyes) August 19, 2019

https://www.businessinsider.com/how-chick-fil-a-took-over-america-2019-8

https://www.foxbusiness.com/lifestyle/mcdonalds-entering-chicken-sandwich-wars-amid-increased-demand-for-sandwich-sized-chicken-breasts

Food & Drink Editor: Elizabeth Shay

Filed Under: Food Tagged With: Jake Sonderman, The Chicken-Sandwich Wars

Boiled Vegetables & Dry Meat: The Food of Britain

November 2, 2020 by szachik@pvs.org 1 Comment

By Evan Spry

When Editor Elizabeth proposed the theme of Food and Drink, Blogger Evan Spry looked across the pond to the cuisine of England that he grew up with.

Growing up with an English father and grandparents, I was subjected to a certain subtle culture that governed the kitchen and dining room. My father was born in England; however, he moved out of the county at a very young age because his father, my grandfather, needed to move constantly for work. This meant that my dad moved all around the country, never settling down for more than two years. My dad dropped the cool part of being English, the accent, but kept the strict ways of the proper English eating culture. My dad and his parents were very different though; my dad grew up well-traveled while his parents grew up in a much more secluded environment. My grandparents kept the traditions that they grew up with. This led to my grandfather having a very strange and particular taste in food. He wouldn’t eat meat unless it was wildly overcooked, and spices like garlic and herbs did not need to be used because of the perfectly sufficient salt or pepper. For the first thirteen years of my life I would go on vacation to Florida at their house for Thanksgiving or winter break. I actually loved my grandma’s cooking; however, this was mostly because of her vast inventory of desserts. Her desserts were culinary perfections in my book. I do remember though that the meat was always overcooked and dry. It would need to be drenched in gravy and mixed with the smushed roasted potatoes. Eventually, I got used to dry meat and unseasoned sides and enjoyed it all very much. My dad would tell me stories about how his mom didn’t use garlic or any good spice for most of his life. 

After my grandfather passed away, my grandmother moved back to England. She moved to a nursing home in a town that she and my grandfather lived in for years before. Now to visit Grandma we needed to go to England. I had never gone to England before my grandma moved back there, so it was exciting getting to see some of my family’s culture. Prior to going to England, I had heard from my dad plenty of times that most English food was atrocious in taste and sight, but all I could think about was my grandma’s amazing desserts. Unfortunately, I quickly learned why my dad and many other people don’t like English food. The main problem is the lack of a middle ground. You can either go out and get pub food, or you can go to an expensive restaurant that serves that gross kind of cuisine with foams and super small portions. 

The English aren’t completely at fault however. Unfortunately for them, they were involved in some pretty serious world wars in the early to mid- twentieth century. This caused the English and the rest of Britain to implement severe food-rationing programs for decades. “From 1940 to 1954, the priority for British cooks was not pleasure, but survival, and so an entire generation adapted to powdered eggs, canned food, and one single type of gross bread” (theoutline.com). This aforementioned bread was called “National Loaf.” National loaf was disgusting. It was grey and hated by most because of its taste. The bread was made of wholemeal flour and was more economical in terms of shipping and wheat depletion. On top of gross bread, the British had to eat lots of canned food. Where do you think the English got their love of baked beans from? This led to a basic, bland, and unhealthy diet that was used for decades. This diet is still very popular in most of England. 

Another problem with British food and British restaurants in general is the lack of development of more diverse ethnic cuisine. Sure they have great Indian food, but I found that French, Italian, and Asian restaurants were sparser than in America. Oh and please, for the love of God, do not try British Mexican food. If there were more options besides curry and fish n’ chips, I think the middle ground of British cuisine would expand immensely and there would be a much tastier variety of food. Something that is also super weird about Britain that my family and I encountered was the lack of ice used in beverages. If you got a drink, you wouldn’t get any ice in it. And if you did ask for ice, you would get one ice cube. I remember one time, my mom depleted a pub’s ice reserves for her iced tea. Secondly, let’s get on the topic of lemonade. Somehow, the British don’t know what actual lemonade is. Their lemonade is Sprite, or some other sparkling lemonade. Arnold Palmers are my favorite drink, and the English villagers thought I was a crazy man. However, they were more nice and curious than judgmental. 

In the end, all English food just reminds me of my grandparents. So I can’t truly hate it. Just beware that their beef tastes weird because they treat their cows like they deserve to be treated–free roaming and grass-fed. Don’t even try ordering medium-rare; you’ll get it gray with maybe a tiny bit of coloration, if you’re lucky. Say goodbye to the lemonade that you know so well. Be ready for potatoes and boiled vegetables; be ready for bland with a hint of salt or pepper; be ready for no spicy food anywhere unless you go to an Indian restaurant or a Thai restaurant (which you can only find in bigger cities). I love you, Britain,  and always will, but please just try something new on the table.

Sources Referenced:

Main: https://theoutline.com/post/8586/why-is-british-food-so-bad?zd=1&zi=lgf7rnql

National Loaf:  Richard W. Lacey (1994). Hard to Swallow: A Brief History of Food. Cambridge University Press. pp. 108–9. ISBN 9780521440011. 

Food & Drink Editor: Elizabeth Shay

Filed Under: Food Tagged With: Boiled Vegetables & Dry Meat: The Food of Britain, Evan Spry

Taboo Foods

October 30, 2020 by szachik@pvs.org 1 Comment

Elizabeth asked the Blog Staffers to talk about food and drink. Erik went in an unexpected direction–exploring foods perceived as “taboo.” He broke down his research into three categories: eating habits as dictated by religious, philosophical, and societal standards.

By Erik Bearman

Religious Taboo: “It’s not kosher.”

 seder-meal

“If you’ve ever asked your Jewish friend if they want to try something delicious, such as bacon, they may have responded with, “I can’t. It’s not kosher.” I’m sure most of you know that practicing Jews can’t eat non-kosher foods. But how many of you know what “kosher” actually means? 

Kosher, or kashrut (the Hebrew word for “proper”), is a series of dietary laws that serve as a guideline for the daily lives of many observant Jews. Note I said “observant Jews.” Many reformed Jews–including myself–do not observe Kosher laws except on Jewish holidays such as Passover. 

In order to be considered Kosher, meat must come from mammals that both chew their cud (“a piece of partly digested food that is regurgitated back into the mouth for further chewing”) and possess split hooves (Dictionary.com). If a mammal only falls under one category or doesn’t fall under either, it is not considered kosher. This is why pigs aren’t considered kosher: they possess split hooves but don’t chew their cud. Dairy products, such as milk, must originate from a kosher animal such as a goat or cow. Dairy products must also not touch any meat products on the plate.

Fish products must also adhere to certain requirements to be considered kosher. A fish is considered kosher if it has both scales and fins. Because of this, shellfish and sharks are not considered kosher.

Philosophical Taboo: “Tofu Never Screams”

Veganism and Vegetarianism are practices of refusing to consume animal products such as meat and dairy. The primary reasons people choose to be vegan or vegetarian are either personal preference or health.

“I avoid meat as much as I can. Meat has become the biggest drug in human history. It is horrible!! Bad for the environment, and it doesn’t even taste good. Plant replacements are better for you, and taste better!” said Palm Valley student Andrew Hall. Many vegans and vegetarians consume plant alternatives such as tofu. Marianne Captez says she’s vegetarian because “[it’s] a personal preference based on health. . . . I have a weaker digestive system and meat is very hard for my body to digest, so it will make me very sick.” Many vegetarians choose to eat non-meat products for health reasons; others abstain from eating meat because they believe slaughtering animals is cruel.

Societal Taboo: “I ate his liver with some fava beans and a nice Chianti.”–Hannibal Lecter

Now it’s time to talk about the ultimate taboo: cannibalism. Despite Hannibal Lecter’s predisposition, the act of cannibalism is universally considered taboo. Over the past century, the crimes of vicious serial killers such as Jefferey Dalmer and Ted Bundy have repelled and repulsed many. However, it may surprise you to know that not everyone agrees that cannibalism is taboo. In fact, there are entire cultures that incorporate cannibalism into their lifestyle, the two most well-known are the Foré and the Aghori.

The Foré people of Papua New Guinea have a ritual where they eat the flesh, particularly the brain and body, of their loved ones after said loved ones die (Science Insider). However, the Foré people had to cease consuming brains after a significant amount of their people contracted deadly Kuru: a rare neurological disorder caused by ingesting prions from infected brains (medlineplus.gov).

The Aghori, a very small sect of Hinduism, are known to engage in acts such as drinking their own urine, covering themselves in cremated ashes, and eating rotting corpses (CNN). A commonly observed aspect of Hinduism is maintaining spiritual purity. The Aghori culture challenges this idea by arguing that God lives inside all of us and, as a result, nothing we do can taint our spiritual purity.

Now, let’s ignore the social taboo for a moment and discuss why eating human meat is a bad idea. Human meat is actually a very low source of calories. If the meat is not cooked properly, you risk infecting yourself with any diseases that person had, including HIV and hepatitis. This is exactly what happened to the Foré.

Morality or squeamishness aside, the act of cannibalism itself is not illegal in the U.K. or the U.S. (apart from Idaho) (Science Insider, apnews.com). What is illegal is how the meat is acquired. Since people aren’t exactly lining up to donate their organs to Hannibal Lecter, many cannibals are forced to acquire human meat via malicious methods, like murder or grave robbing.

Fun(?) fact: According to interviews with actual cannibals, humans taste nearly the same as pork (Science Insider). 


Who are the Aghori? - CNN Video

Sources:

  • https://www.biblicalarchaeology.org/daily/ancient-cultures/daily-life-and-practice/making-sense-of-kosher-laws/
  • https://www.familyfoodrelief.org/kosher.php#:~:text=There%20are%20many%20intricacies%20involved,slaughtered%20according%20to%20Jewish%20law.
  • https://www.vegansociety.com/go-vegan/definition-veganism
  • https://youtu.be/dAY7k0DPIuU
  • https://youtu.be/i_6ltfDWF0Q 
  • The Silence of the Lambs 
  • https://medlineplus.gov/ency/article/001379.htm#:~:text=Kuru%20is%20a%20very%20rare,part%20of%20a%20funeral%20ritual.
  • https://apnews.com/article/c6474f9d2d124a80b7dfd825172694de
    • Food & Drink Editor: Elizabeth Shay

Filed Under: Food Tagged With: Erik Bearman, Taboo Foods

Must-Eat Persian Food

October 27, 2020 by szachik@pvs.org 3 Comments

When asked to come up with a theme, Editor Elizabeth tasked the Blog Staff with writing food and drink-themed posts. She said of food, “Everybody needs it, so everybody eats it.” When pressed for her favorite food, she said, “Sushi.” Our bloggers share what brings them to the table.

By Sara Habibipour

If you’re a foodie and haven’t had a taste of Persian cuisine, you are missing out! To be fair, there aren’t really any authentic Persian restaurants here in the Coachella Valley, but if you’re ever in LA or Anaheim, be sure to “Yelp” the nearest Persian restaurant. Or, just come to my house! 

Here are my personal favorite Persian dishes: 


Salad Shirazi and Mast O Khiar: 

These two appetizers can be eaten separately or with the main meal, but I prefer to eat them together with lavash bread–a thin flat bread.

Salad Shirazi is a simple combination of chopped tomatoes, cucumbers, and onions–seasoned with dry mint and lemon juice. 

The Mast o Khiar is plain yogurt, chopped cucumbers, and dry mint mixed together. I suppose you could say it’s similar to Greek Tzatziki, but it’s also very distinct in consistency and flavor.

These dishes are extremely refreshing!

Tahdig: 

Tahdig is one of the most popular Persian foods. 

Persian rice is cooked with a lot of butter and oil so it isn’t sticky as other rices may be. This allows for the rice at the bottom of the pan to become golden and crunchy, as seen in the picture above. It’s the best. 

Ghormeh Sabzi: 

Aside from kabobs, stews are a staple of Persian cuisine. 

This stew in particular consists of various greens, kidney beans, and lamb (although, if you’re vegetarian, the meat is optional). The unique flavor of this stew comes from the limoo amani, or dried limes. You don’t eat them; you just put them in the pot with the stew while it cooks. It gives the stew a bit of a tang and a spike of flavor. 

Fesenjan: 

Fesenjan is a stew made of pomegranate paste and walnuts, seasoned with turmeric and cinnamon. This may not sound like the best-tasting dish, but it’s the perfect combination!

At a restaurant, one time, I tried the fesenjoon on top of tahdig, and it was glorious. 

Fesenjan is a very rich-tasting dish. So, if you aren’t afraid of flavor, I highly recommend that you try this. 

***

You can see, Persian cuisine is very colorful, fresh, and flavorful. There are, of course, many other dishes, but these are a few of my favorites! If you ever feel like trying to make these dishes for yourself, there’s several Youtube videos that can help you out!

Image Sources:

Mast-o Khiar – Persian Cucumber Yogurt Dip

https://www.thedeliciouscrescent.com/tomato-cucumber-salad-with-fresh-herbs/

Persian food: A foodie’s experience in Iran

https://www.foodnetwork.com/recipes/food-network-kitchen/saffron-rice-with-tahdig-5609026

https://www.thedeliciouscrescent.com/persian-fresh-herb-stew-with-meat-and-kidney-beans/

KHORESH FESENJAN خورش فسنجون|FESENJOON

Food & Drink Editor: Elizabeth Shay

Filed Under: Food Tagged With: Must-Eat Persian Food, Sara Habibipour

Documented Debacles of the Ancients

October 27, 2020 by szachik@pvs.org 1 Comment

By Hannah Hall

Tasked with finding “Funny stories from history,” Hannah encountered a cornucopia of outrageous events that make history a little more interesting.–Editor Evan

People have always been ridiculously stupid at times–whether that be through their actions, obsessions, or legends. I’ve scoped out some of the funniest historical moments and made a list–which is kind of my thing. Enjoy these stories, and let me know what you think!

1) Allegedly, when Voltaire was near his death, he was told to renounce the devil. He instead replied, “This is no time to be making new enemies.” I mean, I would want to at least try to be on the good side of the devil before my death, too. (Hilarious Historical, factinate.com).

2) Charles Darwin is widely known for his theory of evolution and his famous trip to the Galapagos Islands. When Darwin arrived on the islands, he discovered giant tortoises and thought that it would be a good idea to try and ride them. (Hilarious Historical, factinate.com).

3) We all know Plato, right? Well, his name actually wasn’t even “Plato.” Historians believe that was just his nickname. Funny enough, his nickname means “broad” in Greek. So all these years, we are actually calling Plato a big hunky man, aaaoooooga! (Greek Philosophers, factinate.com).

4) Speaking of Plato, Diogenes sent him a hand-plucked chicken and “called it a man.” This was a not-so-subtle nod to Plato’s famous quote of man being nothing but a “featherless biped.” His stunt urged Plato to change his interpretation of man to include “with broad flat nails.” (Greek Philosophers, factinate.com).

5) Fidel Castro loved loved loved ice cream. So much so, he actually bred his own kind of cow, called Uber Blanca, that “stands up to heat” and produces “lots of milk.” He loved ice cream so much that he founded an ice cream shop that is still running to this day! Also, Castro was so passionate about his dairy that he would even debate with other global figures about it. (liveabout.com)

6) In Ancient Rome and China, they needed a torture method that didn’t leave a trace. They came up with a method where they would rub salt on the soles of the victim’s feet, then goats would lick it off! (Hilarious Historical, factincate.com)

7) Andrew Jackson had a parrot. Unfortunately, at Jackson’s funeral, guests found out this bird had quite the foul mouth. This bird cursed up such a storm that it not only interrupted the service but had to be removed from the venue completely. Polly wanna shut up? I’m just kidding. (Hilarious Historical, factinate.com)

8) Tycho Brahe, a nobleman who is known for his astronomy and alchemy-related observations, was very proud of his mathematical formulas. He has actually been recorded to have challenged another scientist to a duel who believed his formula was better! In this duel, Brahe’s nose was sliced clean off, resulting in Brahe wearing a prosthetic nose until his death. (liveabout.com)

     

9) One day, Greek philosopher Chrysippus was feeding figs to his pet donkey. Naturally, he thought that the donkey should wash the figs down with an alcoholic beverage. The donkey of course got drunk, and the sight was so incredible that Chrysippus died of laughing–literally. (Hilarious Historical, factinate.com)

10) Willoughby Bertie had a thoroughbred–one of the most prestigious racehorses in the world. And, this thoroughbred had a unique name. When the horse was a colt, a stable boy was told the horse’s name was Potatoes and noted the name on paper. But he actually didn’t know how to spell “Potatoes.” So, the colt’s official name became “Potatoooooooos.” This name was shortened to “Pot8os” and surely left spectators amused. (liveabout.com)

Sources:

https://www.liveabout.com/hilarious-historical-facts-4154997

https://www.factinate.com/things/33-hilarious-historical-facts-brighten-next-history-lesson/
https://www.factinate.com/things/42-seriously-weird-facts-ancient-greek-philosophers/

Funny Stories from History Editor: Evan Spry

Filed Under: Historical Figures, History, Humor Tagged With: Documented Debacles of the Ancients, Hannah Hall

Chief Issues in America’s High Schools

October 23, 2020 by szachik@pvs.org 1 Comment

Academic Spotlight

As teachers, very often student essays, projects, creative pieces cross our desks and we think, “This should be shared with the masses.” Sara wrote a synthesis essay for AP English Language & Composition on educational issues facing high schools today. It felt relevant and certainly worth sharing.

By Sara Habibipour

With evolving standards of economic, cultural, and societal situations, it is no surprise that some aspects of the American high school system are problematic and outdated. However, they often go unaddressed among the adult administrators who continue to implement the norms of the traditional system. In order to address these issues, we must first recognize what they are. Chief issues in the American high school system include the lack of proper education due to socioeconomic disadvantages, the mandatory community service requirements, and the culture of high school that does not prepare students for the real world. 

Firstly, the current high school education system does not favor students of lower socioeconomic status. According to Horace Man, education is “the great equalizer of the conditions of men”; however, there is a “distance between the two extremes of society” due to the lack of equal and proper educational opportunities for students. He explains, “With every generation, fortunes increase on the one hand, and some new privation is added to poverty on the other.” Although there have been improvements since Mann’s time, such as the implementation of mandatory universal education, there are still major disparities among low-income schools. But, as seen in a school in Union City, New Jersey, these problems can be addressed. Union City’s students are mostly immigrants, undocumented, bilingual, and of low socioeconomic status, yet “they boast a graduation rate of 89.5 percent–roughly 10 percentage points higher than the national average” (Kirp). What differentiates Union City schools from others in America? School officials explain that they “[enroll] almost every 3- and 4-year-old. There’s abundant research showing the lifetime benefits of early education” (Kirp). These schools also exhibit what Harvard professors call the “institutional core” which teaches students to “become thinkers, not just test-takers” (Kirp). Teachers “raise their expectations” and prepare students from low socioeconomic communities for college by not “simply [giving them] more work, but higher-quality work” (Kirp). The chief issue among the majority of America’s high schools is that even though these issues can be addressed with a rearranged set of ideals and practices as seen in Union City, they are not being implemented. Instead of implementing “old-school” strategies such as giving excessive amounts of work and strictly teaching content, we should follow the paths of these few successful schools so that “education can be a ticket out of poverty” (Kirp). If American high schools in low-income neighborhoods can address this, we would be one step closer to improving America’s high schools. 

Secondly, although the community-service requirements may seem beneficial to the students’ morals and their communities on the surface, it can ultimately have negative effects on their willingness to continue these deeds into their futures. The Dalton School, a small private school in Manhattan, claims that they enforce mandatory community service because it heightens the student’s “moral center,” gives them “a sense of accomplishment,” and “[makes] the world a better place.” However, the negative effects seem to outweigh the benefits. According to Psychological Science, “[C]ommunity service requirements can have negative effects on students’ intentions to volunteer in their future.” This statement particularly applies to students who do not feel “ready” to volunteer. However, research shows that when these students were given free choice, they were more likely to want to volunteer than if they were forced to do so.  In order to address this flaw in the American high school system, “institutions should design these programs to contain an element of free choice and to offer programs that allow students to choose the type of volunteer activity they engage in or allow them to combine personal interests and skills with their service requirements” (Psychological Science). We should not get rid of community-service requirements completely; the Dalton School is correct that community service can have several benefits for students. But, making community service mandatory discourages students from participating in community service in the first place, leading them not to experience the benefits that it can have. If schools could make opportunities more accessible and interesting for students, then that would be one of America’s educational issues solved.

Lastly, high school culture doesn’t prepare students for the real world, and administrators don’t put enough effort into changing that. Leon Botstein, President of Bard College, proposed that high school as we know it should be abolished, particularly because of the toxic culture of high school that doesn’t work to prepare students for their adulthood. This culture can be defined as “…the artificial intensity of a world defined by insiders and outsiders, in which the insiders hold sway because of superficial definitions of good looks and attractiveness, popularity and sports prowess” (Botstein). Although high school may have certain norms and “rules,” those rules do not translate to those of life. Students spend their energy trying to fit into an “age-segregated environment, much like a gang…” rather than spending time pursuing their interests (Botstein). In Botstein’s words, “By the time those who graduate from high school go on to college and realize what really is at stake in becoming an adult, too many opportunities have been lost and too much time has been wasted.” Why is this a chief problem of the American high school system? Botstein would say it’s because “…the culture of the inside elite is not contested by the adults in the school.” Although this is a curable problem, it is too often ignored by adult administrators stuck in traditional ways, leading to the decline of generations of American high school students. According to Botstein, to fix this, “Young people should graduate at age 16 rather than 18. They could then enter the real world…in which they could take a place of responsibility alongside other adults mixed in the company.” From a young age, students would be prepared to pursue their interests and serve their communities rather than dwelling in petty high school culture. 

In conclusion, the chief issues in the American high school system include the lack of proper education due to socioeconomic disadvantages, the mandatory community service requirements, and the culture of high school that does not prepare students for the real world. In a rapidly evolving society culturally, economically, and even biologically, we need to recognize the flaws in our high schools. Rather than abiding by tradition, we should frequently address what needs to be changed, starting with easier tasks such as changing community-service requirements than graduate to addressing education inequalities rooted in systemic disadvantages in our country. 

Sources:

Botstein, Leon. “Let Teenagers Try Adulthood.” The New York Times, 1999. Reprinted in The Language of Composition.

“Community Service Mission Statement.” The Dalton School. Reprinted in The Language of Composition.

Kirp, David. “The Secret to Fixing Bad Schools.” Strategy for America’s Schools. The New York Times, February 2013. Reprinted in The Language of Composition.

Mann, Horace. “Report of the Massachusetts Board of Education.” (1796-1859). Reprinted in The Language of Composition.

Stukas, Arthur, Mark Snyder, and C. Gil Clary. “The Effects of ‘Mandatory Volunteerism’ on Intentions to Volunteer.” Psychology Science. 1999. Reprinted in The Language of Composition.

Filed Under: Academic Spotlight Tagged With: Sara Habibipour

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