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Sunday, July 30, 2023

You Know Who You Are - Erasure Poem & Transcript

This is an erasure poem that I did for a class back in 2022. The article I used to form the poem was found in an old newspaper (unfortunately I can't remember the name/issue) that my Professor provided. The transcript is below the picture since it's pretty hard to read on a screen by itself! This one's definitely up for interpretation.

Original article written by Colin Kidd.


You Know Who You Are

The shrug isn't
much better.
The twitch of common sense
is the darling of
Constraints. Emerging in
tune with oddly
irrelevant and bizarre
expletives hardwired
into her being. Her
sense of familiar popularity
leaks empty.
Bleakly. We feel for
her. A hostage. A
"captive" or "prisoner" off
control chatter about text
messages and social media.
The future of creep wishes
genuinely loves them. The
generation gap is where
her calibrated manifesto
took feuds.
Charismatic, compelling,
shaping our downbeat permanent
magnitude of mess. The
inevitable empire of the
great virtual terrain.

Saturday, July 29, 2023

Angels Drive Flame Cars


Would you be surprised if I said I did this for a class? Would it sound even weirder if I told you that I managed to pass this off as an 'abstract' representation of 1960s-style advertising?

CELERY! - Impressionistic Advertising


I used this in a class to showcase what the Impressionistic advertising style looks like, and got a good grade, too!

Students Manage Dietary Restrictions On Campus

On a Tuesday afternoon, just in time for lunch, hundreds of ravenous students begin packing in the chairs and booths of one of Pitt’s two dining halls, the Eatery at Towers. Like its name suggests, the large cafeteria resides in the basement of Litchfield Towers, the school’s infamous triplet set of cylindrical dorm buildings.

Nala Gallaher, a freshman majoring in communications, often has trouble finding a viable food option fit for her dietary needs. Today, though, luckily, she stumbles upon a favorable station serving chicken gumbo with okra and sausage.

The dish looks promising, but the plaque above the platter shows no specifications regarding what even makes up the sausage part of the meal. So Gallaher gets eye-level with the food, takes a good look at the sausage’s complexion, and concludes that it likely contains chicken meat.

Since beef and pork have never been included in Gallaher’s diet before, she must take extra care in assuring that certain foods, such as sausage, only contain chicken or turkey-based meat.

“I get sick if any beef or pork comes in contact with my stomach,” Gallaher says. “I can’t have chicken or turkey if it’s been cooked on the same grill or pan as the meat that I don’t eat.”

Usually, Gallaher reads the daily menu from an app on her phone with easily accessible nutrition information for any students who might need it. But today, the app remains stuck on the loading screen for what feels like hours.

Still feeling like she made the correct observations, Gallaher grabs a plate anyway and distracts herself from not truly knowing what the sausage contains. She finds a comfortable table and sits down, ready for what looks and sounds like an enjoyable, safe meal.

Her phone finishes loading before she takes her first bite, and she finds out the sausage contains andouille meat instead of chicken. She cannot eat the dish after all, and must go somewhere else for lunch.

 

Almost 30,000 undergraduate students call Pitt their home. Each of these students comes from a different background with their own individual food restrictions.

Some students may have involuntary allergies or intolerances, such as celiac disease, or voluntary restrictions, such as vegetarianism. Others may have restraints for personal, religious, or miscellaneous reasons.

According to a 2014 Food Engineering article written by Jeremy Gerrard, approximately 60 percent of Americans say that they monitor or restrict the consumption of at least one nutritional component in their diet. Putting this into perspective, a 2022 Deals on Health article posted by Darko Jacimovic states that the sales of meat alternative dishes in American restaurants just recently jumped by 268 percent.

Public universities, let alone larger ones like Pitt, not only require full awareness of these different dietary restrictions, but additional accommodations in their dining halls that fulfill the unique demands of each and every student. How do Pitt’s dining halls accommodate dietary restrictions, and do they ensure proper quality control (avoid cross-contamination) of various ingredients?

Popular off-campus restaurants near Pitt also need special dietary arrangements so all of their guests stay comfortable and business continues booming. What do off-campus dining facilities offer for people with dietary restrictions, if anything?

A 2019 study from Toast concluded that 31 percent of restaurants update their menu on a monthly basis. The same study also showed that 24 percent of restaurants update their menu seasonally.

Yet another study done in 2014 by SpenDifference revealed that 76 percent of respondents didn’t plan on having any type of organic food served in their restaurants.

Students with dietary restrictions inevitably struggle with the college lifestyle, and despite any attempts that Pitt makes at suiting their needs, they may still feel as though they have little to no options around campus. What options do they have, what choices do they make, and do these choices meet their needs? How do these restrictions affect their everyday lives?

The International Food Information Council Foundation showed in 2018 that within a year, people with different specific diets increased from about 14 percent to 36 percent (nearly a 22 percent increase). In 2019, Technomic College and the University Consumer Trend Report found that about 11 percent of college students have some sort of food allergy or restraint.

“I do find that I have to choose wisely on where I want to eat,” Gallaher says. “I’m forced to avoid certain restaurants on campus, and only gravitate toward some that I know can accommodate me.”

According to statistics posted by Deals on Health, about 18 million people in the United States are gluten-sensitive, but only 26 percent of American restaurants offer gluten-free dishes on their menus.

 

Tanya Babbar, a sophomore English writing major at Pitt, says that having celiac disease requires much more consideration before deciding on a meal. She found out she had the disease just last year from a sickness, and now gets sick if she ingests gluten at all.

            “Sometimes, I go to Chipotle, and Panera has some gluten-free options, but as much as I love their soup, it can get pricey,” Babbar says. “Same thing with Noodles & Company: it’s great that they have gluten-free options, but it’s often not worth dropping 10 bucks for.”

Although dishes can change accordingly for people with gluten sensitivities, the price usually goes up since the dish requires alterations. Therefore, a dish already free from gluten without any further alterations will likely cost less.

            “It’s not worth it, essentially,” Babbar says. “Sometimes, I splurge on gluten-free Oreos, but for the most part, I try to stick to foods that are already gluten-free to save money.”

            Babbar says that after having a meal plan last year, as all freshmen must, she chose against one this year. She says she feels as though she has no control over her food options when dining with a meal plan.

            She says she is of Desi descent, and since most Desi recipes are already rice-based, she makes few accommodations when cooking for herself.

            “The Eatery and the Perch do a lot of great things for allergens, but I would personally rather be in control of cooking,” Babbar says. “I just keep gluten-free snacks at home, like yogurt and popcorn, and for meals, I share an instant pot with my roommates and can make a lot of rice-based foods.”

 

Meg M. Mayer-Costa, a registered dietician working in the Department of Sports Medicine and Nutrition at Pitt, agrees that the costs of certain foods made special for people with dietary restrictions, specifically gluten sensitivities, cost more than naturally restriction-safe foods.

“Some starches that are made to be gluten-free (breads, pretzels, etc.) may be more costly, but there are many other starches (potatoes, legumes, etc.) that are naturally gluten-free and easily found, plus cost appropriate,” Mayer-Costa says. “I too will help that student be aware of a whole host of other food groups that are gluten-free to balance their diet and support their needs.”

Since one of Mayer-Costa’s top priorities within her job includes making sure students have the correct resources for successful and healthy living, she says educating students of their options plays a big role in her advising.

“All of my student assessments include a thorough examination of the individual’s food environment and food security,” Mayer-Costa says. “If any issue impairs their ability to locate foods, myself or colleagues will work to educate the student of the opportunities that they may have not known about before.”

Mayer-Costa says that sometimes, students have multiple dietary restrictions at once and, especially with a meal plan, figuring out solutions for their needs can quickly become tricky. Mayer-Costa says this is why working with Registered Dietician Lindsay Wilson is of profound importance.

“She is most connected to the inner workings of all of the University dining halls, and has firsthand knowledge of ingredients and preparation methods to assist students in making choices,” Mayer-Costa says.

 

Lindsay Wilson, Pitt’s registered campus dietician, also affiliated with Compass Group and Chartwells Higher Education, says Pitt tries its hardest and safest when accommodating the needs of students with dietary restrictions. The Eatery, along with Pitt’s second dining hall, the Perch, both contain different options for students from all sorts of varying dietary backgrounds.

Compass Group, Pitt’s dining contractor, is a British multinational contract food service company. Chartwells Higher Education specializes in the on-campus dining experiences of college students around America and partners with Compass Group at Pitt campuses.

            Wilson says that all of the beef served in the two dining halls source from Jubilee Hilltop Ranch, a local farm that offers certified Halal beef. Students can also find this beef at PA Taco Co. and True Burger, both located at the Schenley Cafe (the cafeteria under the William Pitt Union). This does not mean every location on Pitt’s campus serves certified Halal beef.

            The Kosher Plate, a food station located in Litchfield Towers, offers friendly food options with a rotating menu. Wilson says that all items served at this location must first be approved by a mashgiach. A mashgiach is a person who oversees food production in ensuring that everything produced primarily for the Jewish religion meets the standards of a general Kosher diet.

            All Pitt staff who handle food must have a current and updated ServSafe Food Handlers certification. The ServSafe Food Handlers certification is a set of training and assessments administered by the National Restaurant Association.

Wilson also says that all staff members annually complete two training sessions that involve properly handling foods for students with food allergies and other restrictions.

            Chartwells specifically made the sessions, but they are FARECheck certified training programs. FARECheck was developed by Food Allergy Research and Education, and helps schools across America provide safe food options for all of their students.

            Pitt’s dining halls provide a variety of vegetarian and vegan meals daily, Wilson says, alongside Flourish, an allergen-friendly dining concept at the Eatery.

Wilson says that Flourish features dishes containing minimal ingredients simply seasoned and prepared from scratch by trained culinary professionals. She says the meals at this station avoid gluten along with the top nine food allergens: peanuts, tree nuts, fish, shellfish, wheat, soy, dairy, eggs, and sesame.

Some meals served here include vegan and gluten-free lentil potato curry, roasted cauliflower, and various salads.

“By focusing on single-ingredient foods and more scratch cooking, we can better control the avoidance of allergens,” Wilson says. “Preparation areas look different across campus depending on the dining outlet, but we have pretty standardized food service grade kitchens.”

Additionally, Wilson says workers at the Flourish station complete extra annual required training specifically for that station. The training reinforces the standards for proper food handling, and she conducts random auditing of the station using allergen protein testing kits in case any potential presence of allergens exists in the food.

 

            But Gallaher says the Eatery can still use some more inclusivity when accommodating students with dietary restrictions. She says she usually ends up eating the same food items on campus repetitively, such as pizza or cookies.

            “I try to plan a little ahead with eating at the Eatery as the menu is subject to change, and I get caught off guard with the foods that they have,” Gallaher says. “The Eatery sometimes doesn’t have the menu item that they listed on their website earlier in the day, so I’m forced with the same meals I already ate during the week.”

            Gallaher also says she thinks the Eatery could improve if it expanded the ways it serves its ingredients. She says that the types of dishes she eats at the Eatery feel limited with their preparations.

            “There’s only so much you can do with chicken and turkey,” Gallaher says. “I usually just end up having chicken tenders, or sometimes marinated chicken if it’s an option.”

 

            Wilson says that nutrition information, although normally kept as current as possible, can still change suddenly.

“Products may change without our knowledge, and the menu items are prepared in close proximity to other ingredients that may result in cross-contact ingredients not listed on our website, including allergens,” Wilson says. “It is recommended that all students with food restrictions reach out to me, as self-management of their diet may be possible through utilization of existing dining options and resources.”

            Overall, though, Wilson says that Pitt takes food safety procedures very seriously. She says that a full-time quality assurance supervisor even oversees the food safety program.

            The supervisor conducts food safety training with all new hires. He also ensures that all staff currently have their proper certifications.

Wilson says staff receive a monthly newsletter written by the supervisor, containing ingredient changes, menu updates, and announcements. They also attend monthly meetings and training sessions with representatives from each dining unit across campus, all organized by the supervisor himself.

Finally, Wilson says, the supervisor walks through each unit during health department inspections and takes any needed corrective actions following the audit. He additionally conducts his own audits of Pitt’s dining locations for more reinforcement.

 

Tracy Youkers works for the Eat’n Park Hospitality Group and manages the Porch at Schenley, one of Pitt’s more popular off-campus restaurants for students. The Porch serves a wide variety of foods, such as sandwiches, salads, pizza, wings, and fish. With a wide menu such as this comes even more responsibilities for staff members, including monitoring certain dishes and procedures for the safety of customers with different dietary needs.

            “Our staff is very attentive to customers and their restrictions,” Youkers says. “Gloves are always worn and changed, and we make sure that no cross-contamination ever happens for the safety of our guests.”

            On top of offering a standard assortment of food items, the Porch takes extra pride in selling several substitutes for those who need them, including gluten-free buns and veggie burgers based from sweet potatoes.

“When the guest alerts us of any food allergies or restrictions, we discuss them with our chefs,” Youkers says. “We get complimented a good bit from those with special restrictions because we really try everything we can to make the food as they request it.”

Restriction-friendly meals that the Porch offers include vegan and gluten-free soups, quiche, and shishito pepper tacos.

 

Bailey Hall, a junior architecture major at Pitt, says that being a vegetarian makes her take extra precautions in what food she eats around campus. Without a meal plan, she dines exclusively off-campus.

She grew up vegetarian under her parents’ beliefs, and she still carries the lifestyle with her today.

“I have to be absolutely sure that the food I eat doesn’t have any traces of meat in it,” Hall says. “It makes a lot of things inaccessible for me.”

Yet still, even the most popular restaurants around Pitt’s campus often struggle with providing safe and reliable options for students with dietary restrictions such as vegetarianism, despite how large the university is in itself.

“I like Panera, although some of their soups seem vegetarian but contain chicken stock,” Hall says. “I usually eat little Starbucks wraps and paninis, and there are a lot of local bagel places around here as well that are good.”

But regardless of vegetarian hardships, Hall says that she thinks she generally has a good variety of choices at Pitt when deciding where and what she’ll eat.

“There are actually a lot of options around campus,” Hall says. “I think overall, the world is moving towards having more options for vegetarians!”