the spectrum vol. 65 no. 60

THE INDEPENDENT STUDENT PUBL ICAT ION OF THE UN IVERS I TY AT BUFFALO , S INCE 1950

FOOD ISSUEMONDAY, APRIL 11, 2016 VOLUME 65 NO. 60

THE INDEPENDENT STUDENT PUBL ICAT ION OF THE UN IVERS I TY AT BUFFALO , S INCE 1950

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TORI ROSEMANSENIOR FEATURES EDITOR

Bernie Sanders will speak at UB in Alumni Arena for his “Future to Believe In Rally” on Monday at 7 p.m. Doors will open at 4 p.m.

News of the Democratic presidential can-didate’s visit to campus became offi cial Friday after students, led by UB Progressives, start-ed an online petition in recent weeks to bring Sanders to UB. The petition, on change.org, got more than 3,000 signatures.

The Student Association executive board took notice of the petition and, with coop-eration from UB, offi cially invited Sanders to speak on campus.

“Within a couple of days it was clear it was something the students really wanted,” said SA President Minahil Khan. “Frankly, we were just happy UB students cared enough to petition to get a presidential candidate here.”

SA Treasurer Joe Pace said Sanders’ event will come at no cost to SA.

Sanders’ campaign has provided SA with 500 priority tickets for undergraduates, which can be picked up in the SA offi ce – 350 Stu-dent Union – with a valid student ID starting at 11 a.m. Monday. The tickets don’t guaran-tee a seat, but will allow students to bypass the general admission line. Students will have to present the priority ticket and their student

ID again at the Alumni Arena doors Monday.Students who don’t receive a priori-

ty ticket can still attend, but will have to go through the general admission line, which will allow attendees until capacity is reached.

Democratic presidential frontrunner Hill-ary Clinton already visited the city of Buffalo on Friday. Republican presidential frontrunner Donald Trump is set to speak at the First Ni-agara Center in downtown Buffalo on April 17.

Sanders’ event is free and admission is fi rst come, fi rst serve. Attendees can RSVP on Sanders’ website go.berniesanders.com.

Sanders is expected to speak about college affordability and health care. The New York State Democratic primary is on April 19.

Tom Dinki contributed reporting.

email: [email protected]

Bernie coming to UBDemocratic presidential candidate will hold rally at Alumni Arena Monday night

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FOODISSUE

COURTESY OF FLICKR USER GAGE SKIDMORE

Bernie Sanders (pictured) will speak at Alumni Arena on Monday night, likely about college affordability and health care. Doors open at 4 p.m. and Sanders’ “Future to Believe In Rally”

will begin at 7 p.m.

EVAN GRISLEY STAFF WRITER

Tony Conrad, an experimental fi lmmak-er, sound artist and professor in the De-partment of Media Study, died at the age of 76 on Saturday.

The Buffalo News reported that Conrad had been suffering from prostate cancer and his immediate cause of death was pneumonia.

The artist’s legacy has reached around the world. From helping name iconic rock band The Velvet Underground to inspiring local fi lmmakers in Buffalo, Conrad was a true pioneer in the arts.

“One thing I think students will re-member about Tony was that whenev-er you had a conversation with him, he al-ways made you think about someone in a new way,” said Vinny DiVirgilio, a masters of fi ne arts student in the Department of Media Study. “Even if you disagreed with him you still left the conversation with a new outlook on a topic. I think that’s rare to fi nd in professors and one of the many reasons why he will be missed.”

Conrad graduated from Harvard in 1962 with a degree in mathematics. In the early 1960s, he moved to New York City and joined the underground music scene. He joined the “Theatre of Eternal Music” where he collaborated with John Cale, An-gus MacLise, La Monte Young and Marian Zazeela in creating drone music.

Tony Conrad

dies at 76Infl uential fi lmmaker,

musician and professor’s legacy goes far beyond UB

CONTINUED ON PAGE 2

PHOTO ILLUSTRATION BY KAINAN GUO AND ANTHONY KHOURYDESIGN BY PIERCE STRUDLER

TORI ROSEMANSENIOR FEATURES EDITOR

Kevin DeMaison very strategically chose which wines he would bring to UB based on the clientele: college students, who don’t ex-actly have a refi ned taste but were just happy to try the different samples.

DeMaison, vice president and viticultur-ist of Long Cliff Vineyard and Winery, left most of the dry selections at home and of-fered about 10 different wines for students. And the students, despite cold weather and an overcast sky, seemed to enjoy what De-Maison and the other vendors had to offer at the Student Association’s second annual Buffalo Untapped on Sunday.

Buffalo Untapped gave students the chance to sample the various Buffalo beer, wine and food truck vendors that were set up in the Lake LaSalle Lot and Alumni Arena’s Triple Gym Sunday afternoon. Food trucks, including Lloyd’s Tacos, Big Blue and The Black Market, sat outside the arena for anyone looking to off-set the beer and wine samples offered for stu-dents 21 and older inside the Triple Gym.

Bu� alo taps inSecond annual Buffalo Untapped adds wine, more food trucks

TROY WACHALA, THE SPECTRUM

Local food trucks, like The Whole Hog Truck (pictured), and breweries congregated at La-Salle Lot and inside Alumni Arena to give students an opportunity to taste some of Buffalo’s

well known delicacies at Buffalo Untapped Sunday. CONTINUED ON PAGE 4

COURTESY OF UB NEWS CENTER

Tony Conrad, an infl uential fi lmmaker and professor in the Department of Media Study, died on Saturday.

PAGE 3:

EDITORIAL: SANDERS’ VISIT IS PRODUCT OF UB, SA LISTENING TO STUDENTS

PAGE 5:

SPECTRUM EDITORS’ PICKS FOR BEST RESTAURANTS IN BUFFALO

PAGE 7:

UB STUDENT STARTS UB_HUNGRY INSTAGRAM ACCOUNT

PAGE 10:

BREWERIES ON RISE IN BUFFALO

NEWS22Monday, April 11, 2016THE SPECTRUM

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Conrad worked with the German group “Faust,” releasing “Outside the Dream Syn-dicate,” in 1973. It is still considered a clas-sic of minimalist and drone music.

He also released “Four Violins” which is a part of “Early Minimalist, Volume 1” This piece inspired some to look into the com-plex thinking of music.

His music also involved an appearance in a band called “The Primitives,” where he and John Cale played guitar and bass. The band disbanded after a few shows but Conrad is still indirectly considered the reason why the band calls itself the “The Velvet Underground.”

Conrad was also involved in experimen-tal fi lmmaking releasing his fi rst fi lm “The Flicker” in 1966.

The fi lm had a run time of approximately 30 minutes and consisted of only 5 frames – one warning frame telling the audience the fi lm could cause seizures, a frame of black, a frame of white and two title frames. The fi lm was said to be an infl uence to experi-mental and structural fi lmmaking.

Conrad worked on fi lms a throughout his ca-reer and are still on display in museums today.

One of Conrad’s pieces, “Yellow Movie,” which consisted of 20 canvases, is now in the collection of the Museum of Modern Art.

Conrad began his teaching at UB in the Department of Media Study in 1976. Sarah Mann, an MFA student in the media study department, said Conrad was “one of the wildest teachers” she’d ever had.

“He introduced my classmates and I to work we would have never encountered in

the mainstream,” she said. “I like to think he’s somewhere out in deep space making noise.”

Conrad continued to look for new people to work with and teach through his career at UB. He was always happy to see what stu-dents were working on and give advice to progress their work.

Conrad was included in multiple student videos, even reading aloud his “Rate My Professor” reviews on camera for The Spec-trum last semester.

He has infl uenced many in his work throughout the university and the City of Buffalo. He helped form and transform Buffalo’s cable networks, exhibits and instil-lations across the area.

“Tony is basically the reason we have ex-perimental media in the department, he re-ally led the charge from the very beginning

of the program with his experimental sound and video work,” DiVirgilio said. “His art-work prompted so many people to come to the department over the years because of the experimental nature of it. He really broke down conventional media art ‘walls’ and it opened up the door for creativity at all levels and elements of media art.”

Conrad was profi led in The Guardian last month, just a few weeks before his death.

“You don’t know who I am,” Conrad told The Guardian, “but somehow, indirect-ly, you’ve been affected by the things I did.”


Tony Conrad dies at 76CONTINUED FROM PAGE 1

Bernie Sanders’ presidential cam-paign is oddly reminiscent of Barack Obama’s in 2008: heavily embedded in grassroots support and with the hope to change the system to better benefi t the majority.

Like Obama was eight years ago, Sanders is widely popular with col-lege students. Sanders’ plans for free public college and eliminat-ing student debt are some of the obvious reasons. While Sanders trails Hillary Clinton considerably in the primaries and those who don’t support him fi nd his goals too unrealistic, Sanders seems to have found a way to do something many didn’t feel was possible: get millennials interested in politics.

That ability has been evident right here on campus these past few weeks. Students, lead by UB Progressives, petitioned for Sand-ers to speak at UB during his cam-paign stop in Buffalo – with more than 3,000 people signing their names on change.org.

And most importantly, UB lis-tened.

Sanders will speak in Alumni Arena on Monday night, after the Student Association took notice of students’ wants and invited Sand-ers to campus. The university has done its part in allowing Sanders to come, despite the fact it means they must at least offer all other candi-dates the same opportunity.

This is how activism should be: students caring enough about poli-tics to advocate for their university to bring in the candidate they want to hear speak. And this is how a student government and universi-ty are supposed to work: listening to what students want and making it happen.

SA leadership listened to the petitioning students and took it

upon itself to try to make it hap-pen. Although SA is not paying to host Sanders in any way, it still made the initiative to reach out to Sanders’ campaign and UB to get the process started. It goes be-yond dispersing the funds collect-ed through the mandatory student activity fee, and as student leaders, that’s exactly the kind of advocacy SA should do.

This was also a good move on UB’s part to allow Sanders to come. Accommodating a presidential candi-date rally is no easy task, especially in such short notice. It also means UB is opening the door of possibility that others candidates will try to come to campus, although it seems unlikely at this point. Still, UB made the smart decision to listen to what students want and allow Sanders to speak.

More than anything, Sanders coming to UB represents millen-

nials taking action. Too often our generation is told we don’t care enough about politics and that even if we liked a candidate, we’d be too lazy to go out and vote. UB students – at least for the short term – proved some of those ste-reotypes wrong.

Students organized and made their feelings known to their stu-dent government and university and now the candidate they wanted to see is coming to speak to them. It may just be a blip on the national landscape for college students and politics, but at least it’s a start.

We understand that although there was a large movement to bring Sanders to campus, not every student supports him. But those students can chose to protest or boycott Sanders’ talk, or chose to go just for the chance to hear a presidential candidate speak. And

if students are upset Sanders, out of all the other candidates, is com-ing to UB, then they should have organized and petitioned to bring the candidate of their choosing to campus. To our knowledge, Sand-ers is the only candidate to have made UB students feel so pas-sionate they petitioned for him to come speak.

Perhaps that will be Sanders’ lasting legacy. He trails Clinton by a signifi cant margin in dele-gates and not many expect him to grab the Democratic nomination. But Sanders has done something unique in getting college students invigorated about a presidential primary race.

For the evidence of that, look no further than UB.


The views expressed – both written and graphic – in the Feedback, Opinion and Perspectives sections of The Spectrum do not necessarily refl ect the views of the

editorial board. Submit contributions for these pages to The Spectrum offi ce at Suite

132 Student Union or [email protected]. The Spectrum reserves the right to edit these pieces for style and length. If a letter is not meant for publication, please mark it as such. All submissions

must include the author’s name, daytime phone number, and email address.

For information on adverstising with The Spectrum, visit www.ubspectrum.com/ad-

vertising or call us directly at 716-645-2152

The Spectrum offi ces are located in 132 Student Union,

UB North Campus, Buffalo, NY 14260-2100

THE SPECTRUM

Editorial BoardEditorial Board

Monday, April 11, 2016Volume 65 Number 60

Circulation 4,000

33OPINION Monday, April 11, 2016

THE SPECTRUM

EDITOR IN CHIEFTom Dinki

MANAGING EDITORS

Alyssa McClureGabriela Julia

COPY EDITORS

Renée StaplesSaqib Hossain

NEWS EDITORS

Marlee Tuskes, SeniorAshley InkumsahEvan Schneider

Hannah Stein, Asst.

FEATURES EDITORSTori Roseman, Senior

Tomas OlivierJohn Jacobs, Asst.

ARTS EDITORSBrian Windschitl, Senior

Kenneth Kashif Thomas, SeniorLuke Hueskin, Asst.Max Kalnitz, Asst.

SPORTS EDITORSJordan Grossman, Co-seniorQuentin Haynes, Co-senior

Michael Akelson, Asst.

PHOTO EDITORSKainan Guo, Senior

Angela BarcaRashaad Holley, Asst.

.CARTOONISTS

Joshua Bodah

Michael Perlman

CREATIVE DIRECTORSPierce Strudler

Anthony Khoury, Asst.

Professional Staff

OFFICE ADMINISTRATORHelene Polley

ADVERTISING MANAGERSNicole DominguezLee Stoeckel, Asst.

Evan Meenan, Asst.

ADVERTISING DESIGNERDerek Hosken

Taste of India$1.00 OffLunch Buffet


Half PriceDinner Entre

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Lunch 11:30-2:30 Dinner 4:30-10:00

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Cuisine: � e authentic tastes of India. Famous for our clay oven delights; a variety of meats and seafoods grilled to perfection and served atop a sizzling platter of sauteed onions and green peppers. Delicate vegetarian dishes, mouth watering sauces, homemade Indian breads and � avorful Basmati Rice.

For Indian groceries go toRoyal India Market


Many people assume that the diet of a vegetarian or vegan is carried by a leafy salad. The op-tions at UB for those refraining from animals and animal products would align with this notion.

The United States consumption of meat per capita is more than al-most every other country on Earth by ten to twelve times over. This has been declining as more Ameri-cans leave meat off their plates. The recent Spectrum article, “Vegetari-an options at UB are limited, espe-cially diversity” (Luke Heuskin, No-vember 30) cites similar statistics that emphasize the loss of the veg-etarian seed-eating hippie image to something far more familiar. Heu-skin also mentions three different motivations for making the switch. The largest motivator has been con-cern for animal rights – which has converted the most people away from animal meat – followed by health and environmental concerns. The piece gives more detail about the heavy impact animal agriculture has on our environment as more re-search comes forward linking meat to pollution, deforestation, and high greenhouse gas emissions.

I feel compelled to make a case for the other motivators.

Most people agree that cruel-ty to cats or dogs, for example, is morally wrong. This belief is so pervasive that laws exist across our country th at serve to criminalize such abuse. The law in New York

defi nes cruelty to animals as well as aggravated cruelty to animals. The former yields a misdemean-or crime punishable with fi nes up to $1000 and/or imprisonment of one year.

Aggravated cruelty can warrant a felony crime up to $5000 and/or imprisonment of fi ve years. Such heavy repercussions can be faced if a person “intentionally kills or intentionally causes serious phys-ical injury to a companion animal with aggravated cruelty.” What de-fi nes a “companion animal” and what makes this animal more de-serving of compassion than those animals we see on the dinner plate every day?

The conditions that farmed an-imals such as chickens, pigs, cows, and fi sh experience would not be tolerated for our beloved pets. We would allow our dog more than half a square foot of space to live its en-tire life. If that pet were sick, we would take him or her to the vet in-stead of letting the infection spread to other animals. More images ex-ist than most are comfortable look-ing at to confi rm the horrifi c con-ditions that an animal will face be-fore its painful, indefensible death. If there are simple actions each of us can take, to reduce suffering, how does one still continue to support modern animal agriculture?

Aside from this cold imagery, limiting meat intake also provides health benefi ts that will reduce hu-

man suffering at the hands of our nation’s leading killers. The largest killer of Americans today is heart disease. Cancer follows close be-hind, with 30% of cancers relat-ed to diet. A plant based diet elimi-nates all animal products, which are the main source of cholesterol and saturated fats. Eating whole plant food has been linked to a decrease in risk of cancer and disease. This can be attributed to the wide vari-ety of plants that meet nutrition re-quirements across the board.

The largest challenge students face when making the switch to abstain from meat are the options available. You may fi nd options at various dining locations on campus but the variety is limited. Especially for those eating the Any-19 or Any-14 meal plan, the plant-based op-tions become slim very fast. There are only so many salads one can eat. In order to maintain suffi cient mac-ronutrients on a vegan diet, it is es-sential to vary the vegetables, fruits, and legumes one eats. The univer-sity still struggles to meet this re-quirement even with the onset of “Seasons Cafe,” a fresh juice bar in the Center for the Arts.

When switching to a vegetarian or vegan diet, it is uncommon that someone will lust at the thought of a salad as they used to with a burger. UB does not offer the popular meat alternatives that can help transition a meat-eater. There is a vast, expanding market for

these alternatives that makes them cheaper each year. Crossroads cu-linary center, or C3, is the only place on campus known to very occasionally feature these menu items. UB has the chance to show support for their students in the form of expanded food options.

Several other SUNY schools, including Binghamton, Geneseo, and Brockport, have all adopt-ed a campus-wide Meatless Mon-day effort. All of these campus-es provide similar information to students to what I have outlined above, emphasizing the impact of a meat-free diet. Meatless Mon-days at UB could prompt many students to make more informed choices for their health, the state of the environment, and the wel-fare of millions of animals.

I implore you to live beyond yourself and make impactful, thoughtful decisions. Our diet is a tool to make informed choices that transcend our cultural and ge-netic narrative to live full, mean-ingful lives.

Please consider signing the UB Meatless Monday Pledge found at http://www.ubuffalo.meatless-mondaypledge.com.

Kaitlin HalliganJunior chemistry, pre-pharmacy major

LETTER TO THE EDITOR:Why love one and eat the other?

Bernie Sanders’ visit is product of UB, SA listening to students

Students wanted Bernie and they got him

CARTOON BY JOSHUA BODAH

FEATURES44Monday, April 11, 2016THE SPECTRUM

The Signature SeriesAn annual spring tradition celebrating UB’s legacy of innovation and distinction in arts and letters

P R E S I D E N T S A T I S H K . T R I P A T H I P R E S E N T S

LECTURE

‘TALKING TOLES’ A casual conversation with the artist about his life and work

Thursday, April 14 7 p.m.

Lippes Concert Hall North Campus

PANEL DISCUSSION

‘HUMOR IN POLITICAL COMMENTARY’

Friday, April 15 2 p.m.

Letro Courtroom 114 O’Brian Hall North Campus

Events are free and open to the public; advance registration is requested. Seating priority will be given to preregistered guests until 15 minutes prior to the start times. To register and learn about all events, visit www.buffalo.edu/president/sig-series.

POLITICAL CARTOONIST TOM TOLES

PULITZER PRIZE-WINNING

(BA ’73)

AN EXHIBIT OF TOLES’ WORK WILL BE ON DISPLAY IN THE KAVEESHWAR GALLERY, FIFTH FLOOR, CAPEN HALL, BEGINNING APRIL 14.

SS_Toles_AD.indd 1 3/31/16 11:49 AM

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SA Treasurer Joe Pace said this year’s Buf-falo Untapped cost $15-20,000, with approxi-mately half going toward free food tickets for students. SA funded the event through the mandatory student activity fee of $104.75 a semester.

The event did not seem as crowded as last year’s, which may have partly been due to the colder weather, but it made lines shorter, eat-ing at trucks easier and moving through the crowd more fl uid.

SA made several changes in the event’s second year, like adding fi ve additional food trucks from last year and offering wine in addition to the beer.

“There was a thorough effort on SA’s part to try to expand it,” said SA President Mina-

hil Khan. “We have more food trucks which is helping the lines and we added wine.”

DeMaison and Long Cliff were just of the wine vendors that took advantage of Buffa-lo Untapped’s expansion into wine sampling.

“This is our fi rst time here,” DeMaison said as he poured samples of wine to stu-dents. “We looked at it and saw it as a great event for students and people seem to be re-ally excited about it.”

To enter the Triple Gym of Alumni Are-na, students had to show ID to prove they’re 21 or older and then receive a bracelet, al-lowing them fi ve free drink samples and fi ve food tickets that were equal to a dollar each.

Students weren’t allowed to leave the gym with any drinks.

“We’ve always kept the alcohol section inside, it’s easier to contain,” said Scott Van Patten, SA

chief of staff and assistant treasurer. “We’ve kept this setup every year because it works.”

Most beer vendors brought two or three selections to showcase what they had. They varied from IPAs to stouts, American beers to foreign fl avors, depending on which ven-dor was serving.

Brendon Van Allen from Community Beer Works explained that the company is one of the smallest breweries in Buffalo, so the opportunity to serve at UB was valuable.

“We want to introduce our beer to as many people as possible,” Van Allen said. “We reached out and made calls to see who else would be here. It’s UB, it’s Buffalo and it seemed like a perfect place for us to go.”

Other brewing companies, like Big Ditch, offered three different types of beer – Fall Black, Low Bridge and Hayburner, each

unique name bringing a new taste. Fall Black was a stout with a bitter fl avor, while Low Bridge was a lighter, American beer.

Darren Bea, a graduate urban planning student, said after eating at the desert food truck with friends, his favorite bear was the Belgian Winter from Resurgence.

Indoors, students could move easily from table to table, asking questions about the beer and taking recommendations from those at the tables.

“I have minimal knowledge about beer, but this is a pretty cool event,” said Sharon Ricci, a junior social sciences major. “We came for the Frank’s and of course the free wine and food, so it’s a lot of fun.”

Khan said Buffalo Untapped allows stu-dents the chance to experience Buffalo.

“If you don’t have a car you can be limit-ed to North Campus,” Khan said, “but this lets you experience Buffalo in a satellite set-ting without leaving campus.”


Bu� alo taps inCONTINUED FROM PAGE 1

55NEWS Monday, April 11, 2016THE SPECTRUM

Tom Dinki, Editor in ChiefChef’s Restaurant, 291 Seneca St.

Mulberry Italian Ristorante, 64 Jackson Ave.

Alyssa McClure, Managing Editor The Chocolate Bar, 114 W Chippewa St.

Known for: Drinks and satisfying a sweet tooth

Grover’s Bar and Grill, 9160 Transit Rd.

Known for: The burger of the week

Gabriela Julia, Managing Editor Niagara Café, 525 Niagara St.

Known for: Authentic Spanish food

Marlee Tuskes, Senior News EditorBreak’n Eggs Creperie, 5235 Main St.

Known for: Nutella crepe with strawberries

Wasabi, 752 Elmwood Ave.

Known for: Sushi

Ashley Inkumsah, News EditorTaj Grill, 2290 Delaware Ave.

Known for: Vegetarian dishes like vegetable curry and biryani

Ying’s K Café, 546 Niagara Falls Blvd.

Known for: Asian-style and tofu burgers

Evan Schneider, News EditorFuji Grill, 736 Maple Rd.

Known for: Sushi

Hannah Stein, Asst. News EditorMerge, 439 Delaware Ave.

Known for: Vegetarian, vegan and gluten-free options

Siena, 4516 Main St.

Known for: Wood oven pizza

Tori Roseman, Senior Features EditorFuji Grill, 736 Maple Rd.

Brick House, 4120 Maple Rd.

Tomas Olivier, Features EditorJet’s Pizza, 2165 Delaware Ave.

Known for: BBQ wings, fries and cinnamon sticks

Amy’s Place, 3234 Main St.

Known for: Omelets

John Jacobs, Asst. Features EditorPaula’s Donuts, 2319 Sheridan Dr.

Known for: Peanut cream donut

Brian Windschitl, Senior Arts EditorBlue Monk, 727 Elmwood Ave.

Amy’s Place, 3234 Main St.

Kenneth Kashif Thomas, Senior Arts EditorSATO Ramen, 3268 Main St.

Luke HeUskin, Asst. Arts EditorEl Palenque, 951 Niagara Falls Blvd.

Max Kalnitz, Asst. Arts EditorSATO Ramen, 3268 Main St.

Known for: Ramen dishes

Pano’s On Elmwood, 1081 Elmwood Ave.

Known for: Greek food

Jordan Grossman, Senior Sports EditorSea Bar Sushi, 475 Ellicott St.

Known for: Beef on weck sushi roll, homemade chicken and waffl es

Shango, 3260 Main St.

Known for: Gumbo

Quentin Haynes, Senior Sports EditorShango, 3260 Main St.

Michael Akelson, Asst. Sports EditorLake Effect Diner, 3165 Main St.

Kainan Guo, Senior Photo EditorHome Taste, 3106 Delaware Ave.

Known for: Chinese noodles and dumplings

Peking Quick One, 359 Somerville Ave.

Angela Barca, Photo EditorPano’s On Elmwood, 1081 Elmwood Ave.

Known for: Greek food

Rashaad Holley, Asst. Photo EditorBuffalo Chophouse, 282 Franklin St.

Known for:

Rib-eye steak

La Nova Pizzeria, 5151 Main St.

Known for:

Blue cheese

Anthony Khoury, Asst. Creative Director Grover’s Bar and Grill, 9160 Transit Rd.

Known for: Burgers

Lloyd Taco Factory, 1503 Hertel Ave.

Known for: Tacos with unique sauces, cabbage, cheeses and tender-braised beef

Saqib Hossain, Copy EditorHot Spot, 959 Broadway #3

Appletree Halal Restaurant and Market, 898 Genesee St.

Known for: Chicken on rice gyro

Pita Gourmet, 6733 Transit Rd.

Known for: Wraps

go to mightytaco.com > create order > pick up food > eat food > be happy : )

Campus Cash accepted at 1300 Sweet Home Rd. and

396 Kenmore Ave.

Ad-UBSpectrum"MightyRun" 3/21/16 11:37 AM Page 1

Spectrumeditors’ top

restaurant picksASHLEY INKUMSAH

NEWS EDITOR

Buffalo is home to some of the best food in the world. In 2015, National Geographic ranked Buffalo the third-best food city worldwide. From the original chicken wing to beef on weck, Buffalo is known for its specialties. But the city is also home to many quaint restaurants and cafes teeming with good food. From Chinese to Puerto Rican and breakfast to late-night drinks, Buffalo has a lot to offer.

The Spectrum editors chose their favorite Buffalo restaurants.


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After living on or near campus for an ex-tended period of time, many college students get tired of eating at the same restaurants and cafés. With limited access to kitchen appli-ances, some students resort to food delivery.

This has sparked a frenzy of “online food-ordering” companies to bring their services to college campuses.

Buffalo’s well-known food even nabbed the city a third place spot in National Geo-graphic’s list of Top 10 Food Cities with dishes that include Buffalo wings, beef on weck and chicken fi nger subs.

These sites make it easier for students to access the best food Buffalo has to offer just by using their smartphones.Grubhub

Founded in 2004, Grubhub is one of the more recognized online food delivery com-panies with. In 2013, Grubhub merged with New York City-based company Seamless to form Grubhub, Inc.

Grubhub has an extensive variety of ser-vices for students to utilize. The website and app provides the option of submitting your address which shows every restaurant that delivers to your area.

When you order, the restaurant receives a fax and automated phone call from a Grub-hub representative outlining your order.

Some of the restaurants include Just Piz-za, Samurai, Calabria Pizzeria, Sushi Time, Venus Greek and Mediterranean and 80 China Café.

Delivery fees vary from free to $5.99.Takeout Taxi Buffalo

Takeout Taxi is a privately owned Buffa-lo-based company. It offers a variety of res-taurant options that are not normally ex-pected to have a delivery option.

The process is similar to Grubhub’s – fi rst pick a restaurant and then choose which food you’d like to order.

Takeout Taxi offers a variety of steakhouses

and chain restaurants in the area including BRA-VO, Chili’s, SATO, Sushi Time and Tully’s.

The delivery fee is $5.99 and up, depend-ing on location, and they will deliver any-where in the Buffalo area.

Takeout Taxi also offers offi ce lunch ser-vice 24 hours in advance.OrderUp

OrderUp was originally founded in Balti-more, Maryland before expanding to the Buf-falo area. Groupon acquired the delivery com-pany in July 2015. The company offers deliv-ery options from Calios, Just Pizza and Besta

Pizza. And students who don’t feel like head-ing to the Student Union on North Campus can rejoice at the fact OrderUp delivers Moe’s.

Delivery fees range from $1.10 to $5.50.The website and app also offers a loyalty

cash feature that allows users to accumulate money to use in the future on an order.EatStreet

EatStreet was founded in 2010 and is available in more than 15,000 restaurants across the United States. The service not only offers online and app ordering but also has a Facebook ordering feature.

EatStreet has teamed up with Meals on Wheels in Buffalo to donate proceeds of their service to charity with the “Serve Up A Smile” program, with an annual minimum donation of $50,000.

EatStreet offers similar options to Grub-hub and OrderUp including Bruno’s Pizze-ria, Muscarella’s Pizza, Taste of India and Slice of Italy.

Delivery fees are in the $2 range.


iDelivery Some websites allow students to order food straight from their phone

PHOTO ILLUSTRATION OF KAINAN GUO, THE SPECTRUM

Online food ordering websites and apps like Grubhub and Order Up give students more options for food delivery and takeout than on-campus eateries.


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KORI HUGHESSTAFF WRITER

When Lisa Cannavale fi rst noticed her Facebook newsfeed taken over by food blogs and how-to recipe videos, she got cu-rious. She wondered whether there was a so-cial media source that displayed UB’s wide array of food options.

When she realized there wasn’t, Can-navale, a sophomore communication ma-jor, decided to start one of her own: an Ins-tagram page named UB_hungry, which dis-plays various photos of food in UB and currently has more than 300 followers.

Cannavale said when students are think-ing of coming to UB, they often don’t have a chance to see the university’s food options.

“If we can bring the food to social me-dia, maybe that would infl uence some stu-dents to start thinking about UB and real-ize how awesome their dining program is,”

Cannavale said. Variation in food type and location is an

important piece to the Instagram page, accord-ing to Cannavale, as she tries to post meals from different on-campus locations daily.

Mary Kilfeather, a sophomore business major who follows Cannavale on Instagram, enjoys the diversity of the posts.

“It’s really cool to be able to see all the different options campus dining offers, es-pecially when it shows places I’ve never been to like the Kosher Deli or the Gover-nors Dining Hall,” said Kilfeather.

Prior to getting the page started, Can-navale approached Catherine Donnelly, as-sistant director of Web Services for the Of-fi ce of Marketing and Communications in Academic Affairs, who said Cannavale’s en-thusiasm about UB and the food offered on campus, along with her desire to “encourage students to come to UB,” made her want to help with the Instagram page.

“I’ve been very happy to see how often she posts. There really is a ton of unique food choices at UB and she is doing a great job to promote that,” Donnelly said in an email.

Donnelly also said that the UB_hungry page features food that would appeal to stu-dents with various diets, such as vegetarians.

Cannavale said she does not receive any compensation from UB for the Instagram page but was granted $50 in dining dollars from UB Campus Dining and Shops (CDS) to hand out to students to promote the page. The students would then participate in fi ve competitions, each worth $10 worth of dining dollars.

Raymond Kohl, marketing manager for CDS, helped Cannavale with the contest prizes after UB Admissions contacted him regarding the Instagram account. He was eager to help Cannavale promote her blog.

“We think it’s great that students are pas-sionate about food and have such an inter-est in it. Hopefully the UB_hungry page in-

spires some more great items here at UB,” Kohl said in an email.

In order to win $10 in dining dollars through UB_hungry’s contest, students must send Cannavale a photo of food pur-chased on campus with a meal plan or din-ing dollars. She will then choose which two pictures she likes the best before posting them and letting her followers decide the winner based on likes.

Cannavale said she typically posts at loca-tions in which food can be bought using a meal plan or dining dollars. This means that for the time being, food from The Com-mons or local restaurants will not be fea-tured on the UB_hungry page.

“Essentially, it’s on-campus food that you would use with a meal swipe, however in the future once I eventually run out of different foods on campus – it’s just inevitable – I’m going to try and do places that accept cam-pus cash,” Cannavale said.

The fact that all of the food Cannavale posts can be used with a meal plan is a posi-tive, and unique, aspect to her followers.

“Since it’s all on the meal plan you know you don’t have to spend your cash on food unlike other food Instagram accounts I fol-low,” Kilfeather said.

As far as expanding the UB_hungry brand, Cannavale said she is going to stick to Instagram for now. She said unless she gets “an obscene amount of followers in a really short period of time,” she wants to keep it small.

Cannavale hopes that more students are encouraged to come to UB by visiting her Instagram page. She plans to continue post-ing on UB_hungry for the rest of her time at UB, including during the summer. Af-ter she graduates, Cannavale is consider-ing passing her blog down to someone with similar interests to continue informing cur-rent and prospective students of the food they can purchase on campus.

“I love it here, and I’m hoping that with help from current students the blog can be-come more active, and everyone will be eat-ing happily and healthily at UB,” she said.


UB_hungryStudent-run Instagram

shows students where to eat around UB

KAINAN GUO, THE SPECTRUMWhen Lisa Cannavale (pictured) fi rst came to UB, she found it didn’t have a social media platform dedicated to showing food options on

campus. This led Cannavale to create the Instagram page UB_Hungry, which now has more than 300 followers.


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As the year winds down, dining dollars

and meal swipe reserves become depleted and students are forced to make a meal hap-pen with minimal to no funds.

That being said, college students are no strangers to struggle meals – it’s almost a rite of passage for a college student. If you haven’t had a struggle during your college career, did you even go to college?

We took UB students to task to look back on their most memorable struggle meals while in college. Life comes at you fast in college – the struggle meal can come when you least expect it. While struggle meals come in various forms, the varying levels of ‘struggle’ associated with each meal is in the

eye of the beholder.“At my lowest, it was sardines and a pot

of beans,” said Daryl Duhart, a senior eco-nomics major. “I stopped eating meat, but I didn’t know how to cook without meat. So I just started making big pots of beans – now I don’t really like beans.”

Sardines and beans might not be at the top of many students’ preferred meal list, but it might be the preferred alternative for the others we’ve found.

While it may seem pretty rough, some students struggle meals don’t even involve cooking the meal.

This was the case for Dexter Collins, a freshman who had lived in the dorms dur-ing spring break.

“I thought I could get something to eat in the Union, I didn’t realize you could only

get meals over the weekend,” Collins said. “I went over to Tops to get money out of my bank account and see what I could work with. So for a week straight the only thing I ate for a week was peanut butter and jelly sandwiches and water.”

Although struggle meals are never fun to have, having a friend there to make jokes and laugh at your predicament always makes it a bit easier to go through.

That’s the method that Makayla Hicks, a sophomore English major, and her room-mates use when they fi nd themselves with a struggle meal.

“My worst meal was probably a Lean Cui-sine dinner, it’s not even real food to be hon-est,” she said. “My roommate eats dry toast a lot, we joke about it all the time, especially now when you don’t have [dining dollars].”

Fortunately, if you don’t have someone to laugh with about your struggle meals and can’t laugh at yourself, tears have been cited as being a suitable seasoning.


Le struggle mealA look into the struggle meals of UB students

TROY WACHALA, THE SPECTRUMCollege students sometimes struggle

to fi nd time or money to cook or buy a balanced meal. Meals like soup or frozen dinners (pictured) may become a staple,

though still beating other concoctions like sardines and beans.


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Most professors say it’s common for them to eat alone or with a colleague at their desk, and to usually bring lunch from home, like a sandwich, fruit, yogurt, nuts or some-times leftovers.

Given their busy schedules, many profes-sors simply eat alone at their desks most days.

“Boring, I realize, but packing a lunch is a lot more cost effective, especially when most of my salary goes to my taking care of

two young children,” said Steve Hoffman, a sociology professor.

Claire Schen, a history professor, said most days she eats leftovers at her desk while reading her email, and she’s not alone – many professors on campus said they can likely be found in their offi ces during their lunch break, rather than the Student Union.

Yet for many professors, it’s not so much a choice to eat alone, as it is the fact there is not a designated space for collegial discussion and a bite to eat. Some universities have fac-ulty clubs, which provides a formal area for faculty and staff to eat together, or occasion-

ally with students and visiting guests.A recent Cornell University study sug-

gests that co-workers should eat together to improve productivity, as it creates an intima-cy between colleagues that carries into work and academia, long after lunch is over.

The study also says the club can be as for-mal as the staff makes it. It can simply pro-vide a designated space for faculty to socialize and connect, or professors can present new research or initiatives they are working on.

Although it’s more common for faculty members to bring their lunch from home rather than buy it on campus, some said

when they do opt to buy lunch on campus, they have their go-to places.

Elizabeth Otto, a visual studies professor, said she loves Korean Express in The Com-mons and goes there for the kimbap. Oth-er professors said Rachel’s Mediterranean Food in The Commons was one of their fa-vorite spots to eat on campus.

Along with the addition of a group lunch, professors also cited the need of additional coffee places on campus to quickly stop at in between classes.

“We need a Tim Horton’s in [Hochstet-ter Hall] or the [Natural Sciences Complex] … Especially in winter, the on-campus cof-fee and tea is too far away,” said Jessica Pou-lin, a biological sciences professor.

David Watson, a chemistry professor, said another Starbucks to relieve the crowding would satisfy him.

And chemistry professor Javid Rzayev said although he understands the economics of it, having more food places open all year would be convenient for professors.

“It would be nice to have an outdoor eat-ing place in the summer … professors, ad-ministrators and graduate students are still here,” Rzayev said.

Ultimately, faculty clubs can also serve as an alternative setting for students and fac-ulty to develop professional relationships. At Northeastern University, scholar stu-dents participate in “Take Your Professor to Lunch Day,” an event that allows students to dine with their favorite full-time faculty member for a day.

Schen said the suggestion has come up frequently, including with 2020 strategic planning focus groups some years ago.

“Cost matters … students are paying high-er tuition and fees to attend UB. So while I wish for such a place, it would need to be self-sustaining,” Schen said. “UB has many needs … but, I think that it could work.”


No place to eat? Professors say they lack a designated spot to eat and connect with colleagues

COURTESY OF FLICKR USER KIMISHOWOTA

While some professors buy food from places on campus, most tend to bring their own lunch and choose to eat at their desk. Many said if UB had a “lunch club” for faculty, they might venture away from their offi ces during breaktime and eat with others.

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Tim Herzog has always felt that beer could save Buffalo.

Herzog is the president and founder of Flying Bison Brewing Company, which has operated locally for 16 years.

“For me, this industry is everything,” he said. “I enjoy helping in the back and making the beer, I enjoy meeting the customers and seeing them try new beer. I was always told that it was

impossible to be successful as a brewery in Buf-falo, but here we are, 16 years later.”

Flying Bison, Herzog said, was the only major local brewing company in Buffalo for about 12-13 years.

Over the last few years, the industry has revitalized itself. About a dozen new local breweries, from Community Beer Works to the Resurgence Brewing Company, have started to challenge Flying Bison’s domina-tion of the local scene.

“It is a huge cultural shift in Western New York,” Herzog said. “I guess the locals sudden-ly decided that they want to make tasteful beer.”

Wendy Francis, the owner of the Buffalo Brew Shop, a shop which specializes in help-ing people brew their own beer, said the fu-ture of local craft beer looks promising and is hopeful about the next few years in Buffalo.

“Craft beer is growing in leaps and bounds,” Francis said in an email. “The more people who are exposed to craft beer will want to learn more about it and will want to learn how to brew their own.”

Francis, like Herzog, has been involved in the scene for quite some time. While Her-zog specialized in the actual brewing process, Francis was more involved in helping locals be

able to start their own home-brewing hobby.She said the recent upswing in local brew-

eries has also been mirrored with an in-crease in people interested in home brewing.

“Buffalo is becoming the home for craft beer,” she said. “With all the breweries now operating in the Buffalo area, it has certain-ly helped inspire the home-brewing hobby.”

Brewing beer at home, she said, is much easier than people think it is.

Carlos Leyte, a junior accounting major, tried brewing his own beer with a friend about a year ago.

“Brewing beer for the fi rst time at home is kind of complicated and messy,” he said. “[It’s] super interesting to see all the little things you can change to get different fl a-vors and textures of the beer.”

Andy Hulpiau, 21, of Buffalo and friend

of Leyte’s, helped him through the process of making the beer.

He said it was extremely easy, but the fer-menting process took way longer than he expected it to.

“All you really have to do is heat up the ingre-dients and put water and yeast into a barrel and let it sit there for a couple months,” he said. “It made 11 bottles and it turned out all right.”

Even thought his own batch didn’t turn out as good as he wanted, Hulpiau said that local brews, or even home-brews, taste way better than any large brewing companies.

“Local breweries taste way better than brewing companies,” he said. “Brewing cor-poration’s beer tastes like garbage and the local beers actually have taste.”


Buffalo’s home brews

Buffalo beer industry has experienced a huge uptick in recent years

COURTESY OF FLICKR USER DANIEL SPIESS

Buffalo’s beer industry has soared in popularity in recent years. Where the Flying Bison Brewing Company was once the sole major local brewing company, about a dozen new local breweries, from

Community Beer Works to the Resurgence Brewing Company, have sprung up around the city.

ASHLEY INKUMSAHNEWS EDITOR

Two people were shot at approximately 1:51 a.m. Sunday morning in the parking lot of Habibi Sheesha Lounge, a hookah bar locat-

ed just across the street from South Campus. Christopher Dargan, 18, of Buffalo was

hit in the foot by a single gunshot. He was treated and released from the Erie County Medical Center on Sunday.

Gebrial Shamburger, 19, of Buffalo was shot in the neck and is currently still be-

ing treated at ECMC, where he is listed in “guarded” condition.

Neither victim is a UB student. Witnesses said an altercation began inside

the establishment then continued into the parking lot, according to the Amherst Police Department.

The APD Detective Bureau is continuing to investigate the incident.


Shooting occurs at hookah lounge near UB South Campus, two people injured

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EDWARD GOLDSCHMIDSTAFF WRITER

In 2013, Carm Paolini and Steve Calvaneso had an idea of opening up an old-time Buf-falo bar – one that would help reinvigorate their Western New York roots.

They wanted a place that prided itself on serving fresh food and offering custom-ers the luxury to watch Western New York sports. They also wanted a bar that offered more dining options than just typical bar food, which they said most bars in the area do not offer.

And less than a year later after prelimi-nary talks, Blue Bull Tavern was opened.

Located at 1300 Sweet Home Road, in the same complex as the Buffalo Exchange Luxury Apartments and directly across from UB’s North Campus, the Blue Bull Tavern is a sports bar meant for Buffalo-nians and out-of-towners who want a true Buffalo experience. The Blue Bull Tavern is one of, if not, the only sports bar that is in walking distance for the plethora of stu-dents that live near North Campus.

Calvaneso said Blue Bull Tavern enforces a strict 21-and-over policy for students looking to order drinks, but the younger crowd is wel-come to dine in any time the kitchen is open.

The bar is not a normal dive joint. The dimmed-lighting and upscale menu for a bar creates an auspicious atmosphere for any crowd – either the non-drinking personnel or the people who crowd the bar on game day.

“[It’s] a little bit of everybody,” said bartender and manager P.J. Bryniarski. “We get the staff at UB, the 21-and-over students at UB, engineer-ing students. They’re all good kids.”

There is always a comfortable feel in the tav-ern. It is rarely crowded to capacity and there is usually an open seat either at the bar or at one of the numerous tables in the establishment.

Both Paolini and Calvaneso are seasoned vet-erans in the restaurant business and have com-pleted many ventures before opening Blue Bull. Paolini is the owner of Lebro’s Restaurant in

Amherst. He became a full-time owner last year when his business partner, co-owner Lee Fred-ericoni, retired after 33 years at the restaurant. Paolini also owns In & Out Pasta, which is lo-cated in the same complex as Blue Bull.

The venue is not only for drinking after a tough sports loss but its also a place to get a well-cooked meal. From burger topped with pulled pork and coleslaw to fi sh tacos, Blue Bull creates unique dishes with a col-lege fl are. In addition to the famous Buffa-lo wing, the restaurant portion also offers appetizers with a Buffalo twist, like Buffa-lo chicken quesadillas and wing dip, at a fair price for college students.

There are different meal specials on dis-play every day to better cater toward the aver-age college student. The meal specials range from all burgers $3 off to all appetizers only $6, which includes stuffed banana peppers and Buffalo wing dip – both Buffalo classics.

One of the fan-favorites is the home-made chicken fi ngers that are served with

a side of celery and placed over a bed of French fries. It’s also a favorite among the college crowd because of its price tag.

“Three or four days a week you can get them for $7 per order,” Calvaneso said. “You can’t get anything for $7 anymore.”

The dish is a favorite for former UB stu-dent Hayley Caligor. Caligor only attended UB for one semester, but she said Blue Bull became one of her favorite joints in her short stint at UB.

Whenever she visits, she looks forward to reconnecting with her favorite chicken dish.

“The last time I visited Buffalo, I literal-ly dropped off my stuff at North Campus and went to the Blue Bull for dinner,” Calig-or said. “I make it a point to eat [there] ev-ery time I visit.”

Caligor dormed on North Campus, so Blue Bull Tavern was just a 15-minute walk away. It is one of the more practical options for stu-dents living on North Campus because most dining options off-campus require a vehicle.

There is a “Friends & Family” email list where customers can sign up to get special promotions and hear about special deals early. When the Tavern needs people to try out some of their new menu items they call up the e-mail list to what the bar calls “guin-ea pigs” to test out the food.

The phrase, “There’s no charge when be-ing called for guinea pig duty,” is written on the back of the Tavern’s take-out menu and is always looking for more patrons to try out new products.

The Tavern prides itself on being a home-grown Buffalo bar. While there are usually national sports on display on one of their six HD TV big-screens, Western New York sports are always a priority.

During football season, Bills fans line up at the bar on Sundays to watch the slew of NFL games and the hometown team. Dur-ing the winter, hockey fans fi le in to watch the hometown Sabres.

And during March, their busiest season of the year, Blue Bull gets the college bas-ketball crowd.

This year was especially busy because of Western New York’s prominence in the NCAA Tournaments. The Buffalo men and women’s basketball teams both won their respective Mid-American Conference Championships and played in their respec-tive NCAA Tournaments.

There is also a prominent presence of students from Syracuse that attend Buffa-lo. This year, both the Syracuse men and women’s basketball team’s made it to the Fi-nal Four. The women’s squad made it to the National Championship Game.

“March Madness was very good to us this year especially with UB.” Calvaneso said. “There are also a number of Syracuse fans that come watch the games. With Syracuse making it as far as they did, we saw nice crowds out for the games.”


Blue Bull Tavern prides itself as an upscale sports bar walking distance from North Campus

A sports bar for everything Buffalo and more

KAINAN GUO, THE SPECTRUMBlue Bull Tavern, located a short walk from UB’s Rensch Road entrance, is a popular spot for

UB students, Buffalonians and out-of-towners to grab a bite to eat or a drink and catch up on local sports games.

QUENTIN HAYNESSENIOR SPORTS EDITOR

Before James O’Hagan became the an-chor of the Buffalo football offensive line, he was a wrestler by trade. And he was one of the best.

He held the title of the best heavyweight in the state of New York and was one of the top wrestlers in the country at 285 pounds.

But holding that title also had its limita-tions. For O’Hagan, it was food.

Hovering around 285 pounds may sound easy, but weight management is a much taller task than many imagine. Now that his wres-tling days are behind him, the rising sopho-more center’s only focus is maintaining the perfect body for football. And he can fi nally do something he longed to do in high school.

“I fi nally got to eat,” O’Hagan said with a chuckle. “For offensive lineman, I notice that we can eat a bit more. With wrestling, it was worrying about what you can eat and watching your weight, especially near the

end of the year. I had to watch my limit so I can still wrestle in high school and college. In college, I got to be around 305-310 and stay in that limit.”

As a freshman this past season, O’Hagan won the starting job and played in all 12 games while anchoring the offensive line. With some upheaval on the line due to two starters grad-uating for next year’s team, O’Hagan returns as one of the more experienced players on the unit as just a sophomore.

But before O’Hagan entered the starting lineup for the Bulls this past season, he was a 285-pound freshman offensive lineman, who was still in wrestling mode. He wrestled at 285 pounds and maintained that weight up until he arrived on campus.

During O’Hagan’s fi rst year at UB in 2014, all fi ve Bulls offensive linemen were return-ees and played nearly every snap. The coach-ing staff saw potential in O’Hagan, but want-ed him to get better, so he was made a red-shirt – preserving a year of college eligibility while allowing him to get bigger.

He doesn’t binge eat, however. Wrestling and football are different sports in terms of conditioning, but for someone who has played both sports, O’Hagan knows it’s nec-essary to gain healthy weight rather than weight that could slow him out.

“The strength and conditioning coach worked with me and monitor what we eat,” O’Hagan said. “It was a change, that’s for sure. I had to slow down on some of satu-rated fats I ate, like cookies and ice cream. It wasn’t too tough … I replaced them with some lean meats, six to eight fruits and veg-etables a day and a ton of water.”

The coaching staff wanted him to get big-ger and O’Hagan obliged. From his high school days to his football playing days at Buffalo, O’Hagan said he gained 20 pounds, pushing his weight to 305 pounds.

Peter Horvath, the Director of UB Sports Nutrition, assists athletes in fi guring out what to eat and how to eat and maximize their en-ergy throughout the game. For Horvath, the process of gaining weight is two-pronged: get-ting enough calories and eating carbohydrates and protein 30 minutes before a workout.

“That act is getting them anyway is through a healthy food, so they can con-sume the fat intake by consuming nuts, olive oil, whole grains,” Horvath said. “As for eat-ing before a workout, that’s when we push a snack or chocolate milk and various shakes.”

Horvath also recommended spreading pro-tein intake throughout the day, as opposed to one large meal, like dinner, full of protein. For O’Hagan, he likes to split the protein intake among the 6-8 meals a day he eats. Usually, it’s the lean meats like chicken breast.

The ability to eat is something that O’Hagan called “different,” when compar-ing his eating as a high school student to a college student. A part of that could be at-tributed to wrestling and playing football in high school. For O’Hagan the offensive lineman’s diet, and the ability to eat without

the same restrictions he had in high school, helped his career.

O’Hagan eats roughly 4,000 calories per day – nearly double what the average human consumes on a daily basis. O’Hagan balanc-es out his 6-8 smaller meals out throughout the day, including eating one right before his football practice.

O’Hagan calls his pre-practice meal, usu-ally a meat and a vegetable “something light, but something that allows me to get through the practice.”

For Horvath, the key to maintaining en-ergy throughout a workout or practice is to make sure the person is getting enough cal-ories leading into the workout, something that’s “often tough for students to fi t in their academic life.”

“It’s important to make sure they’re get-ting their carbohydrates leading into an ac-tivity,” Horvath said. “So maintaining en-ergy for an activity, they need to make sure their carbohydrates stores a great leading into a work out. If not and you don’t eat after about six hours or so, you start using muscle protein for energy stores.”

Now at 308 pounds, O’Hagan says that he feels great and ready for spring practices. As he continues to learn about the eating the right way, eating before practices and un-derstanding how to manage his meals with the correct foods, he can’t help but wish he knew this information sooner.

“I learned in college a lot of what you eat in college determines how you play on the fi eld,” O’Hagan said. “So, if I wouldn’t be able to perform at a high level eating some of the things I used to eat. It made me go back and think, ‘Wow, if I knew what I knew now back in high school, I would’ve made the adjustment sooner, even though I was performing in two sports.”’


Bulls center and former high school wrestler O’Hagan talks weight expectations for each sportMaking weight

KAINAN GUO, THE SPECTRUMJames O’Hagan, a former standout wrestler on Long Island, is now the starting center for the Buffalo football team. O’Hagan discussed the similarities and differences between eating as a

wrestler and a football player.

the spectrum vol. 65 no. 60

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