EDITOR’S CHOICEOrion editors share their favorite spots to chow down in Chico.Pages 3-4

FOOD FOR THE MOODThe sex columnist provides recipes to spice up your sex life.Page 6

BURRITO TIMEThree burrito spots in town are evaluated for price, fl avor and style.Page 5

LIFE WITHOUT SUTTERA sophomore student misses the convenience of Sutter Dining.Page 2

CONTENTS

CONTRIBUTORS

THE ORION • COVER PHOTOGRAPH BY FRANK REBELO

Restaurant etiquette

Sutter Dining

Editor’s choice

Burrito time

Sorority house grocery shopping

Food for the mood

Ben MullinBen is a junior majoring in English and

journalism with a passion for teaching and storytelling. He believes in keeping students informed in every way possible

— through in-depth print articles, multimedia presenta-tions and rapid-fi re tweets.

Juniper RoseJuniper joined The Orion in fall 2011

as a news writer and worked as assistant news editor in spring 2012. The Orion awarded Juniper with the Best News

Writer award both semesters, and Juniper wrote for a news series that won third place in the California College Media Association in 2012.

Paul SmeltzerPaul is a junior majoring in journalism

and creative writing with a passion for keeping the public well-informed about daily issues. A sports afi cionado, he is in

his second semester at The Orion and writes for the sports staff to keep students informed about the wide athletic talent at Chico State.

Quinn WesternQuinn joined The Orion as an opin-

ion columnist in fall 2011 and won Best Opinion Columnist before becoming the opinion editor in spring 2012. Quinn now

works as the assistant news editor and anchor for The Ori-on’s daily newscast. She enjoys long walks on the beach and is mostly known for winning the Hunger Games.

Kjerstin WoodKjerstin is a senior journalism major,

and fall 2012 is her third semester work-ing for The Orion. Involved in many other campus organizations, Kjerstin

has a passion for the Chico State campus and loves having the opportunity to give students a voice through the ideas discussed in the Opinion section.

Aubrey CrosbyAubrey is a junior majoring in history

and journalism. She joined The Orion in fall 2011 as a staff writer for the news team. She still writes for news and pens

the sex column. She aims to inform the community by bringing them up-to-date, well-reported news. Her post-college goal is to write for the San Jose Mercury News.

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The Orion encourages letters to the editor and commentary from students, faculty, staff , adminis-tration and community members.

• Letters and commentaries may be delivered to The Orion, Plumas Hall Room 001. Deadline is 5 p.m. Friday. Letters are also accepted by e-mail and go directly to the opinion edi-tor at opinioneditor@theorion.com

• Commentaries should be limited to 500 to 700 words and are subject to editing for length and clarity. Please include your phone number.

• Letters to the editor should be limited to fewer than 300 words, must include writer’s name and phone number (for verifi cation) and are subject to condensa-tion. Please include your year in school and major, or your business title.

• The Orion does not publish anonymous letters, letters that are addressed to a third party or letters that are in poor taste. The opinions expressed by The Orion’s columnists do not necessarily refl ect those of The Orion or its staff .

“Garlic is a great way to increase blood circulation and give a guy a hard-on – blood fl ow is key to

keeping an erection.”

AUBREY CROSBY, SEX COLUMNIST

PAGE 6

EDITOR’S CHOICE

Ben MullinNEWS EDITOR

I was more nervous than a long-tailed cat at a rocking chair convention when I stepped into a restaurant fi lled with soft jazz and fi ne white tablecloths last semester.

When we sat down, there was one fork too many. The heavy nap-kins were folded into pyramids or paper hats, I wasn’t sure which. And the menu, a multi-page aff air, knew more Italian than I did.

It was my fi rst time going to dinner with my girlfriend’s parents. I man-aged to navigate the meal with just a few mistakes thanks to one or two friendly kicks under the table and frantic directions from my girlfriend.

But if you want to protect your shins and look like a restaurant con-noisseur when you sit down for your fi rst meal at a fancy restaurant, fol-low these four tips. Otherwise, your signifi cant other will explain them for you.

Rule 1: Napkin in your lapImagine my surprise when

everyone at the table — except me — instantly unraveled the cloth sculptures sitting in front of them and stuck them in their laps. When you’re not at a fast food joint, putting your napkin in your lap is common practice, a fact I learned about two seconds too late.

You’re also expected to do this even at fast food restaurants, by spreading out several layers of milli-meter-thick paper napkins over your lap. This was big news to a guy like me, who comes from the wipe-and-wad school of napkin use. Rule 2: Outside fork in

I know it looks unfamiliar, but stop before you tell everyone at the table you’ve never seen a “lit-tle people fork” before. The fork on the outside is for salad and other appetizers, and should be

used as such.Before you get frustrated with

your cutlery, realize that there are at least 36 different kinds of fork, all told, but they hardly ever appear in the same table setting. My advice is to use the outermost fork first, unless you see an older member of your dinner party using something else.

Rule 3: Don’t crunch iceI come from a family of ice-

crunching soda drinkers, so you can imagine my girlfriend’s cha-grin when I sipped a mouthful of water from an elegant, shapely glass and became a human woodchuck.

It’s ironic, because the nic-est places always seem to shave their ice to the perfect consis-tency for crunching. But I learned the hard way that there’s noth-ing worse than punctuating your conversation with enormous swigs, followed by face-shaking crunches of frozen water.

Rule 4: Be politeI can tell you from experience

that you’re likely to be forgiven your transgressions if you remem-ber to say please and thank you. No matter how fancy the res-taurant, you’re likely to escape dessert in one piece so long as you treat your company with more respect than your food.

Ben Mullin can be reached at

newseditor@theorion.com

Quinn WesternASST. NEWS EDITOR

The evening trudge down the stairs to the kitchen is painful, because my stomach is making noises and I know what disappoint-ment awaits on my shelf in the cabinet.

I tap my fi nger as I mull over the dinner choices. Ramen? Not fi lling enough. Sandwich? Too much work. S’mores Goldfi sh? Hmmm. Perhaps with milk I could make s’mores Goldfi sh cereal.

A date with my concoction of s’mores Goldfi sh cereal it is.

I used to complain about the walk from Esken Hall to Sutter Dining freshman year, but now I’d be will-ing to walk from University Village. Instead, I live in a house with my friends and just hope I don’t burn the butter and set off the fi re alarm.

I miss the variety of food every day.

I miss the all-you-can-eat setting and not worrying about people call-ing you fat, because everyone had six plates for dinner.

I miss not having to cook.Not only was the luxury of Sut-

ter Dining taken away when my

freshman year ended, but so was Sut-ter Cafe and my big sister’s cooking.

I cheated on my boyfriend with the endless amounts of maca-roni salad I would buy. You can only imagine the gleam in my eye when I found out that I could use multiple swipes when I reached the register.

My sister graduated in spring, so I can no longer enjoy her home cooking. She was blessed with the cooking gene, while I inher-ited the sensor reheat button.

Nonetheless, I have picked up some cooking tricks from watch-ing the servers at Sutter Dining. I toss my salad with the same ele-gance and create experimental pizza toppings with whatever I find in my refrigerator.

Sutter Dining was also a place to be social. A meme was popular in February for its sad truthfulness.

“Asks a girl out for Valentine’s Day. Takes her to Sutter.”

Sutter Dining was the place where I could hang out with my friends. Now we have

to actually make plans to see each other and demonstrate whether we are bad at cooking or are Top Chef material.

I miss the days when we gath-ered around our plate-infested table and broke bread together. Then we would draw straws to assign someone to fetch luscious brownies, cookies or other sweets from the dessert cabinet.

The memories, smells and tastes of Sutter Dining flash on the imaginary movie screen in my kitchen cabinet before I snap back to reality.

Swipes are golden, freshmen. Use them with care. Before you know it, you’ll be staring at a kitchen cabinet full of junk food – tapping your finger.

Quinn Western can be reached at

qwestern@theorion.com

GOOD EATS WEDNESDAY, SEPT. 19, 2012 | 2

Sophomore misses SutterFancy dinner etiquette spelled out for rookies

When you’re not at a fast food joint, putting your

napkin in your lap is common practice, a fact I

learned about two seconds too late.

GOOD EATS3 | WEDNESDAY, SEPT. 19, 2012

1. Spiteri’s Deli971 E AST AVENUE

If you’re looking for an old school-style deli, then Spiteri’s is the place. Many of the breads are made fresh on-site, and the focaccia and Dutch crunch are especially noteworthy. Aside from sandwiches, there is a plethora of sides, including hot and cold pastas and a variety of salads. There are a number of drink options too, ranging from basic sodas to Sierra Nevada beer on tap. With plenty of booths for seating, the outdoor patio is a nice option when the weather is right.

—Blake Mehigan, Sports editor

2. Mamma Celeste’s Stone Baked Pizzeria1000 WEST SACR AMENTO AVENUE

Pizza is a staple of the college student’s food groups. Low-priced slices are in high demand, and Mamma Celeste’s off ers a slice the size of your face for only $5. The equivalent of a personal mini-pizza, the thin crust and fresh toppings bring me all the way to Nord Avenue from my house downtown. The staff is always friendly and patient when people are choos-ing their food, and the owner’s attention to his guests is not something you would expect in the student area of town.

—Kjerstin Wood, Opinion editor

THE BEST SIX PLACES TO EAT

AROUND CHICO

EDITOR’S CHOICE

THE ORION •PHOTOGRAPH BY JUNIPER ROSE

DRIZZLE Donut Rising off ers cake, fi lled and raised doughnuts as well as Equator Coff ee. The shop, on West Sacramento Avenue, puts original spins on classic doughnuts, with touches like bacon.

MONDAY NIGHTBURGER MADNESSburger, beer and fries for

$5.99

TUESDAY DOLLARBEER SPECIAL

6-9PMCHAMPAGNE BRUNCHsaturday and sunday from

9-1PM

250 COHASSET ROAD

530 899 7070

LARGE PATIO SEATING AREA

COME ENJOY

THE GAMEO N O N E O F

OUR TENH D T V S

3470 Hwy 32, Chico, CA 95973 (530) 636-4218

Keystone Keg Special: $59.99

Lowest Keg Price or Your Money Back!

Kegs To Go!

GOOD EATS WEDNESDAY, SEPT. 19, 2012 | 4

3. Donut Rising1008 WEST SACR AMENTO AVENUE

I never liked donuts, until I found home. My friends are yet to stop reminding

me of the time I checked in at Donut Ris-ing on Facebook and it read, “Juniper Rose has been to Donut Rising and zero other places.”

What can I say? With a 16-ounce cup of coffee for $1.75, anything glazed for $1 and getting your protein in with the strip of bacon resting in the maple icing on that O’ Canada Bar — all just 147 steps from my apartment – I don’t have a reason to go anywhere else.

— Juniper Rose, Features editor

4. Rico’s Tamales900 CHERRY STREET

Rico’s Tamales off ers chicken, pork, veg-etarian and sweet pineapple options that are made fresh every day for just $2 each. Rico’s sells at the Chico Farmers’ Market Saturdays, the Thursday Night Market and the new shop at 900 Cherry Street.

The pork is tender and fl avorful, and with the salsa and guacamole provided, it rivals the homemade tamales I have had in Mexico.

I don’t usually like sweet tamales, but the pineapple tamales taste like cake with the consistency of banana bread. They have the perfect balance of taste and texture.

—Dan Reidel, chief copy editor

6. The Banshee132 WEST SECOND STREET

I love pho. Being from the Bay Area has its perks, as I can get a hold of any kind of food no matter its country of origin, and without a doubt, it will be delicious. I am sorry to say that Chico diff ers in the fact that most places would rather churn out sub-par food, because they can sell it for cheap and get more sold, than turn out less food that is higher in quality. However, The Banshee has some of the best pho, fi sh tacos, chili cheese fries, burgers and mac and cheese in town for your dollar. This is my favorite place in Chico to watch baseball while enjoying their wide variety beers and food.

—Frank Rebelo, photo editor

5. Madison Bear Garden316 WEST SECOND STREET

Some go to Madison Bear Garden for the $5 pitchers, some to dance on the second floor and others for bingo night. I go for the corn dogs.

I find that the simplest things are the best things, and the most delicious things are served on a stick. The Bear’s corn dogs are the ultimate crunchy, guilty pleasure. They are also especially helpful when mak-ing dramatic, wagging gestures in drunken debates. Corn dogs are best served drenched in barbecue sauce, with a helping of subtly stolen friend’s fries and a nice, cold beer.

—Tercius Bufete, art director MAP COURTESY OF GOOGLE MAPS

“Some go to Madison Bear Garden for the $5 pitchers, some to dance on the second fl oor and others for bingo night. I go for the corn dogs.”

TERCIUS BUFETE

Art Director

Tacos Tonaya

Tacos Tonaya

Buy One California Burrito

& Get A Free Drink224 Walnut Ave Chico, Ca

Mexican Food

530.893.8972

Restaurant & Bar

www.thegraduatechico.com

WELCOME BACK STUDENTS! WELCOME BACK STUDENTS!

Free pool after 10 p.m. & all sports, all the time

GOOD EATS5 | WEDNESDAY, SEPT. 19, 2012

Paul SmeltzerSTAFF WRITER

When the sun is high and empty stomachs are gurgling, checking the time has no imme-diate purpose, because everyone already knows what time it is. Burrito time.

Burritos are plentiful in Chico, but there are some top burrito joints with delicious, reasonably priced options served in relaxing atmospheres that really stand out as the com-plete package.

Aca TacoOperating two blocks away from campus,

Aca Taco sits at 133 Broadway Street and usu-ally has sports games displayed in HD on three diff erent fl at-screen plasma TVs. One is toward the back of the restaurant and two are behind the bar, where Bud Light, Pacifi co, Negra Mod-elo and Sierra Nevada’s Old Chico are kept on tap.

Black and white photos of Acapulco’s coast staggered into an ocean landscape are off set along one side of the eating room’s walls. On the other, a painting of a hammock draped between two palm trees on a beach hangs to calm the hungry customer.

Much like Chipotle or Chronic Tacos, food is served from behind a glass box containing the rice, beans, lettuce, meat and other ingredients that compose Aca Taco’s creations.

Britany Silva, a senior accounting major, especially enjoys Aca Taco’s taquitos, she said.

“I come here about fi ve times a month,” Silva said.

However, these burritos come out to $9.12 with a drink, and the beef can be a little bland and hard to taste between the ample amounts of avocado, sour cream, cheese and other fi ller that drown out the meat fl avor.

Gordo BurritosOn the other side of town, there’s a 30-foot

white GMC taco truck called Gordo Burritos in the parking lot of Downtown Liquor and Mar-ket at 598 East Eighth Street.

It’s a favorite place to get food for biology

graduate student Andrew Rich. “I like the fl avor of the meat and usually get

the chicken burrito supreme with black beans, spicy, for $5.36,” he said.

Customers can eat their food in front of the truck on red picnic tables, shaded under umbrellas. But without the air conditioning that comes with indoor establishments, it’s likely an uncomfortable place to sit during the hotter days in Chico.

Teddy Malibu’sOne place that strikes a balance between

food quality, environment and price is Teddy Malibu’s on the northwest corner of Fifth and Cedar Streets. The menu, on a surfboard

horizontally hung above the cash register, has a wide selection of Mexican dishes that includes the California burrito.

Cooked on the spot, the meat is served in chunky slices rather than bird-pecked pieces. Black beans, rice, guacamole, beef, cheese and crunchy fries make up the California burrito.

Photos and paintings of surfers on Hawaiian waves are hung throughout the restaurant, cre-ating a tropical setting. Patrons can sit outside on the patio or watch a soccer game inside, but don’t expect anything in HD or for a game to always be playing. There may just be a Spanish soap opera on and no remote control in sight.

Paul Schatzman, a senior communications studies major, fi nds that burritos from other restaurants are of lesser caliber, he said. The $8.25 cost of the California burrito is a reason-able price to spend for a well-prepared, large burrito and fountain drink.

“They have pretty good Cali burritos and fi ve for $5 tacos,” Schatzman said.

So, while Aca Taco’s atmosphere could be the deciding factor when choosing where to eat for some students, others prefer to sacri-fi ce a little comfort for the less expensive but well wrought Gordo burrito. And for those who walk the middle ground, Teddy Malibu’s hits all notes, balancing price, food quality and atmosphere.

Paul Smeltzer can be reached at

psmeltzer@theorion.com

Kjerstin WoodOPINION EDITOR

Living with roommates is tough, especially when it comes to sharing food. Many people know the chal-lenges of sharing groceries with only two or three other people, but try to imagine living in a house with 15 roommates.

At my sorority house, our presi-dent and vice president of fi nance make weekly Costco trips where they spend about $300 to feed all

of the women who live in-house. This means buying things for 16 dif-ferent people, who all have varied likes and dislikes.

Although $300 may seem like a lot of money, Costco really only cov-ers the basics, and there are a lot of small items that have to be pur-chased individually. For me, I have to buy my favorite coff ee creamer – and label it with my initials – in order to have my perfect cup of cof-fee in the morning.

Kelly Ertola, the vice president of fi nance, equates her job to being a sort of “mama bear” for all of the women.

She tries her best to make everyone happy, which is not an easy task.With a list of more than 30 items, Ertola and Gina Erle, the president, have the Costco trip down to a sci-ence. From the minute they park, they can get through the entire ware-house and into the check-out line in just 20 minutes.

They focus on the basics, like frozen chicken, pasta and sand-wich fi xings. We may have to fend for ourselves sometimes, but we’re lucky enough to get catering for dinner Monday through Thurs-day. Yes, we get homemade meals

delivered to our kitchen. Patience is another major aspect to

sharing food between 16 roommates, since it’s possible that leftovers may accidentally get thrown away or that confusion arises over what is shared house food and the smaller items that are purchased individually.

It may seem diffi cult and stressful, but having the price of your monthly groceries included in your rent is a pretty sweet deal. Not to mention the fact that we have two “mama bears” who do all of the grocery shopping for us, for which I am incredibly grateful.

After living in a one-bedroom apartment for a year, I was seri-ously concerned about being able to make the food I wanted in such a big house of roommates.But I now love waking up to a kitchen full of my sisters, making breakfast and talking about our days or com-ing home to everyone sitting at the dining room table eating the meal our caterers brought us. These things make those lost leftovers or empty bottles of coff ee creamer worth it.

The Orion can be reached at

editorinchief@theorion.com

Burrito joints judged for price, flavor, style

Sorority sisters grocery shop for 16, share food

THE ORION •PHOTOGRAPH BY JUNIPER ROSE

STUFFED The pollo asado burrito from Aca Taco contains rice, beans, cilantro, onions and salsa wrapped into the fl our tortilla. They can be purchased and enjoyed for $4.75 each.

GOOD EATS WEDNESDAY, SEPT. 19, 2012 | 6

Aubrey CrosbySE X COLUMNIST

It’s been said that the way to someone’s heart is through their stomach. But if you use the right ingredients, a good meal can satisfy more than just their appetite. There are foods that actually put you in the mood by hav-ing diff erent eff ects on your body.

Chocolate, for exam-ple, releases the same endorphins that would be released if you were making out with your sweetheart.Garlic is a great way to increase blood circu-lation and give a guy a hard-on – blood fl ow is key to keeping an erection.

Eating spicy chili peppers can increase your heart rate, give you a slight blush and make you sweat a bit – which is exactly what happens during any good foreplay. The easiest way to see how any of these foods can spice up your love life is simply to com-bine a few into a three-course meal before your hot night in the sack.

Start off your night with a Cajun stuff ed pepper. Hollow out a mild pepper, such as a bell pepper, and fi ll it with a fi lling made of cream cheese, chili pepper fl akes and Cajun seasoning. Bake it at 350 F for about 20 min-utes, and let it sit before serving. The spices are defi nitely enough to get your heart rac-ing, while the fi lling provides your tongue some comfort.

On to the main course: chicken with a chocolate mole sauce. The sauce has a high number of aphrodi-siacs mixed into it – peppers, chocolate, garlic and cumin – so it is an easy and delicious way to get the mood right. Now that the fi rst two courses have built

up heat in your mouth and your bodies, let’s get seduc-tive for dessert.

You can keep it simple with chocolate-covered straw-berries and Champagne, or, if you really want to turn them on, get creative with a chocolate creme brulee.Take a vanilla bean or two and take out the fi lling. Put the bean fi lling, two cups of

cocoa powder and two cups of sugar into a quart of heavy cream and simmer. Crack 11 eggs and separate the yolks into a stainless steel bowl. Once the cream mixture is warm, remove the vanilla bean and add the mixture slowly to the eggs, whisking quickly.

Place it in a baking dish, sur-rounded by hot water, and bake it at 400 F for about 30 minutes or until fi rm.It’s easier than it sounds, and keep in mind that you can eat that chocolate and cream off more than just your spoon. It’s not diffi cult to eat your way to bet-ter sex, and all of your time and eff ort will be rewarded when you move things to the bedroom – if you can wait long enough to make it out of the kitchen.

Aubrey Crosby can be reached at

sexcolumnist@theorion.comTHE ORION •ILLUSTRATION BY LIZ COFFEE

Garlic is a great way to increase blood

circulation and give a guy a hard-on – blood fl ow is key to keeping

an erection.