Contributed by Dan Perry, MA, LPCA, NCC, ICADC, Alcohol & Drug Senior Program Coordinator
“It is wise to bring some water, when one goes out to look for water.” This is not a recent Tweet or Facebook status update, but rather, wisdom from an Arab proverb. What does this have to do with your life as a Duke student, you say? With spring break approaching, there are many choices on what to do, whether that be traveling to Peru with the Duke Alternative Spring Break Program; canoeing and kayaking with Duke Recreation; hanging out at home; or, jaunting to the coast to catch some rays. For some, activities will include the use of alcohol. While most students will be responsible with the amount they consume, 42% of college students get drunk at least once during spring break (Litt et al. 2013).
With snow-melt puddles littering the campus parking lots and transforming green quads to vast marshland, the sun has begun to emerge once again after “Snowpocalypse 2014.” With warm sunlight shining once again, students have begun to shed their winter pea coats, corduroys, and sweatshirts in exchange for short sleeves, shorts and sandals. So too with the weather, volunteer workdays at the Duke Campus Farm are really heating up (like what I did there?). This past Sunday, over 25 volunteers showed up at the Campus Farm, located at 4934 Friends School Rd in Durham, for a biweekly workday. Comprised of both staff and students, the volunteer group represented a variety of campus organizations from APO (Duke Co-Ed Service Fraternity) to The Nicholas Institute and Environmental Alliance. One freshman engineering student put it clearly, “I come here to get away from the library. You have to slow down once in awhile, and just give your mind some time to relax!” For many, it was their first time visiting the farm’s red sheds, while a few veterans showed up sporting a deep maroon shirt with the farm’s logo, a sprouting root vegetable, printed in white on its center.
Starting with a walk around the timber-fence perimeter, volunteers followed Farm Manager Emily McGinty and Assistant Theo Collins through lines of garlic and onion shoots, educational plots and humming beehives. Afterwards, we were led through a field of golden tall grass to the edge of the Duke Forest’s tree line where Sweet Gum logs were stacked one on top of each other like over sized Lincoln Logs; “we inoculated these logs last year with mushroom spores from the Duke Mycology Lab. They fruited through Spring and Summer with shiitakes the size of my face!” recalled Emily. Upon reconvening at the site’s pavilion, we split up into 2 groups. One group grabbed brushes to stain one of the sheds and a set of outdoor picnic tables, and the second grabbed shovels and wheelbarrows for transferring mulch from a large pile to a strip of tilled earth that was identified as the future plot for a pollinator garden.
Volunteers struck conversation about hobbies, academics and spring break plans as metal tools dug into loose earth. Simon and Garfunkel played over an Ipod that rested atop a thick log beside the towering pile of mulch that we were slowly scooping away at. With the sun lowering in the sky, an orange glow began to filter through the clouds overlooking the acre of land. Volunteers were finishing up with their tasks, shoveling the last scoop of mulch, pulling the last weed from the path, making their last stain stroke, before looking back over their work, proudly. For a change, working made us sweat and get dirt under our fingernails. It was a relief from the everyday.
For more information about the Duke Campus Farm, visit their website at http://sites.duke.edu/farm/. Hope to see you out there soon!
Contributed by Danna Alvarado, ABSN ‘14
I don’t know where to start. I was asked to write about my experience with an eating disorder, but it’s complicated. I’m anorexic, and I have been for exactly half of my life—thirteen years. To me, there’s not much to tell. I’ve known this world so intimately for so long that I simply see it as my state of being. It’s difficult to distinguish where the eating disorder stops and I begin. So, I guess I should start at the beginning…
The kitchen at the Duke Smart Home offers the home’s select residents a quiet place to steal a lunch break, boil a can of Progresso or Chef Boyardee before heading to class, chop up a quick salad, or catch up on some reading under the natural light filtering through the overlooking windows. With only ten residents living in the Smart Home at any one time, though, the kitchen rarely gets the opportunity to show off its host of Energy Star appliances and innovative LEED features to a crowd of hungry guests. If you were to have stopped by the Smart Home last weekend, however, you would’ve seen an entirely different story.
I am a freshman at Duke and member of Students for Sustainable Living, a subsection of the Office of Sustainability that employs both undergraduates and graduates to work in teams to design and execute campus activities, programs and campaigns related to sustainability. As a member of the Green Dining Team, I split my efforts between two goals: highlighting environmental efforts of campus eateries through the Green Dining Awards and encouraging student involvement with local food suppliers. To tackle the latter goal, myself and the other member of the team, Julia Mote, are leading a set of workshops in collaboration with some of the primary campus food resources, which include the Campus Farm, Charlotte Brody Discovery Garden, Campus Garden, and the Durham Farmers Market. (Side note: If you haven’t had a chance to check any of these out, it is an absolute must for both foodies and the environmentally minded. See information below for details about each.)
Our first workshop had to involve eating. We’re the Green Dining team, after all! After a quick meeting, Julia and I decided we were good but that a bunch of inquisitive students could probably pick apart our few years of experience with cooking and food procurement. We needed to bring in the backup, some real campus experts to teach us a thing or two about the topics. After making a few calls and sending out some emails, we came to realize that the resources on campus, just walking distance from our doors, were far more extensive than we were aware of. Beyond this, everyone we spoke with was extremely willing to support our efforts by offering their time, expertise, and products, and we were more than willing to accept them!
The final plan for “Green in 2014!” workshop (It rhymes on purpose; cool right? :D) incorporated a more educational component led by Jan Little of the Charlotte Brody Discovery Garden concerning composting methods and local soil structure as well as an interactive cooking component led by Franca Alphin, Director of Nutrition Services at Duke. Taking advantage of the Smart Home’s AWESOME facilities, which can be made available for approved student events, we compiled recipes and purchased ingredients in preparation for heating up their kitchen! Dishes included Maple Dill Carrots, Citrus Kale Salad with Creamy Avocado Dressing, Sweet Potatoes, Vegetarian Lasagna, and Grilled Vegetable Stuffed Chicken Breast (wished you came yet?). Three pounds of kale as well as EIGHT pounds of multicolored carrots were supplied fresh from the Campus Farm, Sweet Potatoes were purchased from the Durham Farmer’s Market, and Saladelia catered the lasagna and chicken, both of which were prepared using local cheeses, poultry, and vegetables.
Playing the Lana Del Rey Pandora station over the home’s surround sound speaker system, we got to peeling, chopping, sprinkling, boiling, and giving oil massages…to the kale. With worn, juice stained hands, we all sat down to eat together as the sputter of water on the stove top came to a simmer. Keep an eye out for more information about our next workshop, which we plan to hold in early March at the Charlotte Brody Discovery Garden!
Local Food Resources
Campus Farm: Managed by Emily Sloss (email@example.com) and Emily McGinty (firstname.lastname@example.org), the Duke Campus Farm located at 4934 Friends School Rd. offers students and volunteers the opportunity to come out and get their hands dirty at Farm Workdays twice a week (Thursday and Sunday 3 – 5pm). The Duke Campus Farm also offers weekly shipments of fresh produce to CSA customers!
Charlotte Brody Discovery Garden: Jan Little (email@example.com), Director of Education and Public Programs, is a great contact for students or staff interested in getting involved with the Discovery Garden or just visiting. Located on the side of the Sarah P. Duke Gardens, 420 Anderson St, the Discovery Garden is a short walk or bus ride from any campus and features organic fruit and vegetable gardens, rain gardens, composting bins, and poultry. Check out there listing of events and workshops at https://gardens.duke.edu/events!
Campus Garden: Managed by Lauren Brucato (firstname.lastname@example.org), the Campus Smart Garden is located on the property of the Duke Smart Home, 1402 Faber St, and offers students the opportunity to reserve a garden plot to experiment with their own gardening endeavors. Seeds and gardening tools are provided to those that are interested.
Contributed by Mazella Fuller, PhD., MSW, LCSW, CEDS, Integrative Health Coach
I am aware that I am the only one responsible for what has and will happen in my life. It is empowering to know I am in full control of my destiny. –Carol Joy
Black Women at Duke! Are you managing your stress well…to avoid the risk of developing eating issues? I am a CAPS clinician and have been working with women of color struggling with eating issues for over 20 years. The issues of perfectionism and always feeling that you need to be in control are the same for all women and especially Duke women. Duke women are leaders and strive for excellence and perfection in all endeavors, which can make some women at Duke vulnerable to eating problems.
By Rebecca Cray, guest blogger
Returning to Duke’s dining scene after a winter break of home-cooked meals and special holiday treats may be underwhelming for some, but there’s no need to feel limited by the regular offerings on campus. To add variety to your everyday eating routine, try preparing some of your meals and snacks right in your dorm room or dorm kitchen. Cooking need not be overwhelming – many satisfying options can be prepared quickly and easily just by following a few basic tips!
In the past month, there has been much to-do about the benefits of multivitamins, or lack thereof. While headlines can be catchy, they often take a small piece from a research study and ignore the rest of the details. The article by NPR focuses on 3 studies and then gives an overarching recommendation, disregarding the unique samples that were studied. The studies don’t address women of childbearing age or those with nutritional deficiencies. One study reported poor compliance rate, so it’s unknown whether the effects were due to supplementation or not. None of the studies reported harm from taking a multivitamin.
So what does this mean for you? Before deciding if you should take a multivitamin or supplement, check with your doctor and read the National Institute of Health’s “What You Need to Know” article. Rather than a “one size fits all” statement, it’s important to understand your needs in terms of micronutrients.
Written by Toni Ann Apadula, RD
You did it, finals are over and it is time for a month away from the books. Whether you are working, taking it easy, or have a great trip lined up, chances are you will be traveling at some point during the winter break.
Let’s face it when traveling there isn’t an abundance of appetizing and energizing snack options, also eating on the road can be a budget buster. With a little advanced planning you can satisfy your taste buds and save yourself some time and money.
Here are our top picks for energizing snacks that travel well:
I can’t take credit for the quote but boy did this resonate with me. It would appear that we have moved in a direction where we use numbers to validate everything about us: BMI and weight speaks to our appearance, grams of protein, fat, and carbohydrate tell us how “healthy” we are, body fat analysis speaks to our leanness, grades speak to our intelligence, and bank statements touch on our wealth. I can’t help but wonder if this “numeric trend” isn’t having a negative impact on life satisfaction, but particularly on how we feel about our food and dining experiences – it has certainly lead to a lot of confusion about what to eat. Daily, I meet with people that tell me they eat “healthy” but then go on to say they’re not satisfied, or worse yet, don’t like what they’re eating—how healthy is that?
If you read part I of this blog post “Is This Still Good”, you have learned how to store your leftovers and done so in a safe manner. Now it is time to reheat them and dig in, but wait we have more to tell you. Did you know that the way you reheat your leftovers is important too? Check out our advice below.