For the Record: The Food Issue

THE FOOD ISSUEGREENEST EATERY IN AMERICA PG 4

10 HEALTHY RESTAURANTS PG 5 HOW DO ATHLETES EAT? PG 8

ISSUE NO. 16 • SEPT. 4 - 10, 2013 • FOOD ISSUE

THE FOOD ISSUE / WEDNESDAY, SEPT. 4, 2013 / PAGE 2

WHAT’S YOUR FAVORITE OFF-CAMPUS EATERY?

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HAVE YOU EATEN AT ANY OF THE NEW RESTAURANTS?

ANY ADVICE FOR HEALTHY EATING OPTIONS?

I don’t want to make a shameless plug for the restaurant I work at ... but ... I’m a bartender at Olives on Ludlow Avenue.

No, but I’ll be camping out the night before Taste of Belgium opens up on Short Vine.

I don’t care how well you ate in high school, that’s going to stop shortly. The Rec Center, use it.

Krishna, because I like how it makes your clothes smell like death for the rest of eternity.

I went to Lime and I really liked the burritos. There’s a free salsa bar. Who doesn’t love free salsa?

Good luck with that. I never expected to eat Papa John’s as much as I do ... but it happens.

It depends. Deep India is the best Indian joint, China Food is the best Asian food restaurant and Arlin’s is the best overall hangout.

As a despicable human being, I love Wa� e House. But my experience was less than memorable: Don’t tell me I can’t have chili on my omelette.

What a stupid question.

King Wok. They have a lunch special that is unbeatable. I get General Tso’s which I was told is the chicken fi ngers of Chinese food.

My sister came to Clifton one afternoon and took me to Keystone. She ordered a ton of food and made me take it home. She wishes I would eat more.

Fruit is nature’s candy. You can let everything in your life go awry as long as you eat blueberries.

It’s a toss up between Cilantro and Thai Express. What can I say? I love noodles.

I’m broke, so no. Call me on Thursday, maybe I’ll blow it all at U Square. You know ... to fulfi ll my “obligation” to be “well informed” about “stu� around campus.”

Buy a novelty lunch box. You’ll eat healthier and cheaper. You’ll also start at least seven conversa-tions this year because you bought a novelty lunch box.

Chipotle. It never gets old, it’s reasonably priced and it satisfi es my spicy food obsession.

Can’t say that I have. I’d like to see what all the hype is about Keystone. Do they have spicy mac and cheese? If so, I’ll be trying it.

Cook for yourself. Eat a big meal before you go grocery shopping and read our story about Green B.E.A.N. Deliveries (pg. 3).

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My fi rst trip to Keystone involved a 50 minute wait so ...

Skyline. Always.

Well, I try to avoid eating at Chipotle only because if I didn’t consciously try not to eat there I would eat there everyday.

I usually go to my kitchen and look for bacon. If there is no bacon, then I go back to bed. If I am still out of bacon when I wake up I go to Chipotle.

Now that we’ve gotten rid of the Papa Dino’s, I’m not sure there’s another restaurant with fewer redeeming qualities around to avoid.

Drunken Bento. Nothing soaks up a hypothetical pre-hangover than some good, 2 a.m. sushi.

There’s just something about Wa� e House that I don’t trust. Plus, you can’t put hot sauce on a wa� e so I’m not interested.

Skyline. No doubt about it.

I have a really deep hatred for Jimmy John’s. Stale bread, one slice of meat and 46 pounds of mayonnaise is no recipe for success.

Can’t go wrong with Skyline or Camp Washington. Cincinnati knows what’s up when it comes to putting chili and cheese on top of noodles.

Toppers? It might seem like a good idea late at night, but it’s going to hurt you in the morning.

I think the Shell gas station near my apartment has a variety of snacks to choose from.

IS THERE ANY RESTAURANT AROUND CAMPUS THAT SHOULD BE AVOIDED?

LET’S SAY (HYPOTHETICALLY) YOU’VE HAD TOO MUCH TO DRINK. WHERE WOULD YOU EAT?

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THE FOOD ISSUE/ WEDNESDAY, SEPT. 4, 2013 / PAGE 3

Green B.E.A.N. Delivery drops off locally grown produce, grocery items at apartments, dormsEMILY BEGLEY COLLEGE LIFE EDITOR

Fitting a healthy diet into an already hectic lifestyle can be challenging, especially for a col-lege student.

The most appealing options are often the likes of pizza and fast food, simply because they are quick and affordable. But an online delivery ser-vice is working to change that by bringing fresh, organic produce right to students’ doorsteps.

Green B.E.A.N. Delivery makes healthy eating easy. The service delivers produce and natural groceries to members year round.

“Our primary service is organic produce and all-natural groceries,” said John Freeland, Green B.E.A.N. Delivery vice president. “Being a mem-ber would be a really good way to budget some of your money and make sure you’re getting healthy, whole foods.”

Green B.E.A.N. Delivery was founded in 2007 and has since grown to incorporate a network of farmers and artisans. The service’s online platform allows members to completely custom-ize their orders, presenting a wide selection of produce and more than 1,000 grocery items.

“The fi rst thing we wanted to do was to get this onto an online ordering platform so we could reach a lot more people,” Freeland said. “We wanted to make it as easy as possible and take

all the guess work out of it.”There are no sign–up, membership or delivery

fees attached to Green B.E.A.N. Delivery. How-ever, orders, which can be placed and delivered weekly or biweekly, must meet a minimum of $35.

Each order also must contain a “produce bin,” which consists of different variations of veggies, fruits and groceries. Members can browse fi ve sample bins created by Green B.E.A.N. Delivery

each week online: a small produce bin; a me-dium or large fruit and vegetable bin; a fruit bin; and a fruit, vegetable and grocery bin.

Members are able to change the contents of their bin the weekend before delivery; more than 40 substitutions are available.

“You can completely tweak it to meet your needs,” Freeland said.

Green B.E.A.N. Delivery does more than make healthy living a little less complicated. B.E.A.N. is actually an acronym for the service’s main initiatives: biodynamic, education, agriculture and nutrition.

“Our main focus is to bring in and support local and regional food producers,” Freeland said.

The service addresses food challenges in the community by building food systems and busi-nesses. Finding the best produce is a continuous process that is largely affected by the weather and season.

Students have a lot on their plate. Green B.E.A.N. Delivery’s convenient and affordable service can help reduce some of the stress. Students can begin receiving bins at their home or dorm by becoming members at greenbeande-livery.com.

Eclectic business offers wide range of scrumptious selections SARAH MULLINS STAFF REPORTER

In the heart of downtown Cincinnati sits a coffee connoisseur’s dream, Coffee Emporium. While coffee is certainly the focus of the historic Over-the-Rhine business, the food is not some-thing to pass up.

When walking into Coffee Emporium, the smell of freshly roasted coffee beans illuminates the senses. You immediately notice an eclectic feel by one of Cincinnati’s infamous fl ying pigs modeled as a barista to the left and a bicycle

wrapped in bright-colored yarn hanging from the ceiling to the right.

Walking further into the café, the entire menu is situated above the main counter: soups, sand-wiches, salads, burgers, lattes, teas and Italian sodas. And of course, choices of multiple coffees of the day are listed.

“[We] try our best to decrease our impact on the coffee industry,” said Xabi Aizpuru, Coffee Emporium barista.

Aizpuru described Coffee Emporium as a locally owned business supporting other locally owned businesses. This is accomplished by offering local pastries and by purchasing coffee beans direct from farmers.

Jars in a glass case and on the counter contain chocolate chip cookies, biscotti and other pas-

tries. The “Betterfi ngers” — a vegan version of a Butterfi nger — is made by local vendor, Sweet Peace Bakery.

After weighing my drink and lunch options, I chose the most popular lunch item, the black bean burger, with a side of salad greens ($7.95) and a small black iced tea ($2). Since it was a little too warm to sit outside at one of the outdoor bistro tables, I decided to sit down at the bar and enjoy the “Betterfi nger” pastry.

The inside of the building conveys its historic character with tall pane windows, painted, exposed brick and industrial-style lighting and air ducts.

The feel of the café is certainly a relaxing but urban environment with subtle music, interest-ing artwork and natural sunlight.

I went to the coffee counter to pick up my iced tea and soon after, my lunch. The tea was served in an environmentally friendly plastic cup and had a strong tea fl avor sans sweetener.

The sandwich was not your normal veggie burger. It consisted of a thicker–than–usual black bean patty, topped with ranch dressing, feta cheese, tomato and lettuce piled high on a multi-grain Kaiser roll. It carried a bit of heat from the patty’s spices, but was quickly cooled down with the generous mixture of feta cheese and ranch dressing. The tomato and lettuce were acces-sories to the fl avorful party and added a little crunch and sweetness to the sandwich.

On the plate was an extra special treat served with all meals, a Ghirardelli chocolate square, the perfect ending to a delectable meal.

Online delivery service brings home healthy eating

Coffee Emporium serves up roasted brews, baked goods

1 Skyline2 Toppers3 Camp Washington4 Drunken Bento5 Waffle House

6 Jimmy John’s 7 Penn Station 8 White Castle 9 Adriatico’s 10 Steak ‘n Shake

PROVIDED


Coffee house feels like home away from home, minus mom JAKE GRIECO ARTS EDITOR

The Rohs Street Café provides for the scholarly needs of college students, but it also creates a little madness for those wanting to live like Allen Ginsberg.

Tables at the café are fi lled with students, poets, musicians and coffee addicts alike. In the day-time, the building is a quiet place to study and eat a brownie, but at night the café writhes with

live music and poetry. “It’s the coffee shop that you can come into and

you don’t even have to buy a cup of coffee,” said Marty Campolo, Rohs Street Café manager.

Conversation comes complimentary with the coffee at the café. The interior of the building is quaint and the different rooms are set up to en-able discussion.

“I made friends with the janitor,” said Maggie Murray, third-year international relations student and Rohs regular. “At Rohs you can make an unexpected friend.”

Everyone from the baristas to the custodians are interested in talking to new people. The staff and regulars of the coffee house love the

community they fostered and are always trying to continue its outreach. The Rohs Street Café community has open minds and open ears to anyone who walks in.

“Often conversation isn’t fake, which is phe-nomenal,” said Elysam Raib, Rohs Street Café barista. “It is not just superfi cial when people ask you, ‘How are you doing?’ They genuinely want to know.”

Expression is defi nitely welcome at Rohs Street Cafe. Every other Thursday night there is spoken word poetry and a talk from a featured poet. The event is open to any aspiring writer or dabbler that would like to participate.

Apart from live poetry, the café provides an

opportunity for amateur artists and classically trained musicians to perform their work.

“Most of the entertainment is music based,” Raib said. “We have a phenomenal hub for CCM students.”

If nothing else, Rohs Street Café is a great place to sit and think. It is a safe haven for day-dreamers and a place to go when in the middle of a good book.

“Its conducive to creativity,” Murray said. It’s hard to fi nd a reason to not go to Rohs

Street Café — where a cup of coffee can lead to a home away from home.

“We want you to feel like this is your place,” Compolo said.

Greenest restaurant in America offers sensational sights, selections EMILY BEGLEY COLLEGE LIFE EDITOR

Since it opened its doors to the public in 1875, the Cincinnati Zoo and Botanical Garden has been a popular attraction for people all over the world. They come admire the zoo’s beautiful greenery, historical architecture and more than 500 animals that call it home. Now, visitors are being drawn in by another unique feature: The greenest restaurant in America.

The newly–expanded Base Camp Café was recently rated the greenest restaurant in America by the Green Restaurant Association, a non–profi t organization that strives to make restaurants and other establishments more environmentally responsible. The association awards points in seven categories: water effi ciency, energy, disposables, chemical and pollution reduction, sustainable furnishings and building materials, waste reduction and recycling and sustainable food.

Garnering a total of 487 points, Base Camp did more than earn the Green Restaurant Association’s top rating of four stars — it received the highest sustainability rating ever given to a restaurant.

The reasons behind the outstanding score become apparent as soon as a customer walks through the door.

The fi rst thing I noticed about Base Camp was its abundance of graphics that showcase its dedication to sustainability.

Restaurant–goers can read up on Base Camp’s efforts while they wait in line by checking out framed articles that decorate the wall, and the restaurant’s “Green Food Cycle” shows where its produce comes from and how it is used.

Base Camp’s garbage cans also stick out. Trash is divided into recyclable, compost and landfi ll materials. There is even a bin designated specifi cally for chip bags.

Base Camp has a wide variety of options to satisfy vegetarians and meat–lovers alike.

The Carved Sandwich with turkey, tomato, lettuce and cheese, the Grilled Chicken Club Sandwich (complete with bacon) and Chicken Salad Sandwich with Brioche Bun are some of the menu’s highlights.

I went with a “Chef’s Favorite,” Base Camp’s Veggie Burger. I opted for a side of fries instead of kettle chips and grabbed a fruit cup as I slid my tray down the line toward the register. Additional extras were tempting. Options include a Chocolate Pudding Cup, Strawberry Shortcake Parfait Cup and Chocolate Chunk Cookies.

My favorite feature of Base Camp actually has nothing to do with the food. The restaurant incorporates sprawling outdoor seating, and hundreds of outdoor seats offer an astounding view of the zoo’s newly–opened African Exhibit. As I took my seat, I continuously glanced at the view, hoping to catch a glimpse of a lion or cheetah.

For me, veggie burgers are honestly hit–or–miss, and texture is everything. I have eaten far too many soggy patties that bear no resemblance to their all–beef counterparts.

But Base Camp, once again, exceeds expectations.

The patty was slightly crisp on the outside and perfectly soft on the inside. Made with mushrooms, onion and black beans the patty was fresh and satisfying. The only thing I wished for was a slice of cheese. (Next time I’ll be sure to add one on.) The fries are simply delicious and were easily my favorite part of the meal. Golden, crisp and salty, they were an excellent complement to the burger and were downright addicting. Even the fruit cup, made of fresh grapes and pineapple, was superb.

With its delicious array of menu items and impressive sustain-ability efforts, Base Camp should be on the agenda of any visitor to the zoo.

Clifton Heights café ‘conducive to creativity’

Cincinnati Zoo’s wild restaurant makes strides in sustainability

1 La Poste

2 Via Vite

3 Buca di Beppo

4 Teak

5 The Cheesecake Factory

6 Biagio’s Bistro

7 P.F. Chang’s

8 Dilly Deli Cafe

9 Olives at the Ludlow Garage

10 White Castle (on Valentine’s Day)

MADISON SCHMIDT CHIEF PHOTOGRAPHER

BEST DATE-NIGHT


Businesses optimistic development could make area desired destination RYAN HOFFMAN NEWS EDITOR

Several restaurants in University Heights are already seeing a positive impact from the recently completed U Square @ the Loop.

“It’s been good for business,” said John Levy, co-owner of Uncle Woody’s. “I’m happy about it.”

Levy is one of three independent business owners in University Heights that has seen a positive impact from the newly opened complex, which takes up two blocks between Calhoun and McMillan streets.

The multi-use development is a mix of apart-ment units, retail shops and restaurants.

Alecka Hines, co-owner of Bagel Brothers, said she has seen a lot of businesses come and go in the 23 years Bagel Brothers has been open.

For Hines, U Square represents a commitment to the area that will attract more people and ultimately counterbalance any increased

competition. “There’s competition of course, but there’s more restaurants in the area for more people to come to,” Hines said.

Levy agrees the increase in people outweighs any possible competition.

“The more that’s up here the more kids will stay instead of going to other places,” Levy said.

Seven restaurants are already open and three more are scheduled to open by mid October, said Matt Bourgeois, director of Clifton Heights Community Urban Redevelopment Corporation.

CHCURC has been charged with organizing development in University Heights.

“I think there’s a lot more excitement than trepidation or fear of the market changing,” Bourgeois said. “I think most people hope the market changes and this becomes a destination.”

Tim McLane, owner of Pomodori’s, located at 121 W. McMillan St., agrees with Bourgeois’s assessment and said he has already seen an improvement since construction was fi nished.

“The new development was done really well. It’s going to bring more people to the area,” McLane said.

“You can already see there’s more traffi c.”

McLane, who has owned and operated the University Heights’ business for 29 years, said the area was “crippled” after the 2001 riots in Over-the-Rhine that started after a Cincinnati Police offi cer shot Timothy Thomas.

U Square @ the Loop and other development represent a long awaited and much needed recovery, McLane said.

However, all three business owners agreed that U Square’s construction, which broke ground in January 2012, increased congestion in the area and had negative impacts on business.

“I wouldn’t even go the liquor store or if I had to make a food run I wouldn’t even try after 12 [p.m.],” Levy said.

The space that was formerly a vacant lot spent years in the development phase.

“Lord knows we’ve all been waiting a long time for it to happen,” Bourgeois said.

Now that construction is complete, Levy and the other business owners are happy to have U Square as part of the landscape.

While some businesses might be upset about the increased competition, Bourgeois said most of the response he has heard has been positive.

“When you’re redeveloping, there’s always going to be some churn as far as new business opening and other businesses leaving,” Bour-geois said. “You just hope you leave it better than you found it.”

New restaurant graduates from old cooking methods, set to start serving students, faculty Monday ALEXIS O’BRIEN CHIEF REPORTER

A new local eatery is steaming into Clifton, and into a location that’s as unique as its food.

Gilpin’s Steamed Grub is moving into the space on Clifton Avenue that was formerly Big Al’s, which was formerly the Spicy Pickle.

After adding chalkboard walls, bench seating and a Nintendo-64, the restaurant is ready to open its doors.

“We wanted a building with a personality that matched ours, and that is this place,” said Michel’le Banks, Gilpin’s manager. “This place

has the most character.”The Clifton location is Gilpin’s second. Restaurant owner Brad Gilpin opened the

fi rst location downtown fi ve years ago. After perfecting his steaming technique, he

was ready to offer his steamed sandwiches, burgers and pizzas to the students and faculty at his alma mater.

“We wanted to bring this atmosphere to the college campus,” Banks said. “We wanted to bring the kitschy atmosphere to the younger crowd of people who could appreciate it.”

Banks and Gilpin use steam to heat local, award-winning ingredients.

Steaming brings food to a good temperature in a healthy way, they said.

“Steaming accentuates the fl avors,” Gilpin said. “When you bake or toast, it dries out the fl avor of the meats and cheeses rather than accentuating them.”

Gilpin’s kitchen houses fi ve different steam-ers that its breads are specifi cally made for.

“In the culinary fi eld, this is kind of new,” Banks said.

Gilpin’s “Drunken Menu No. 5” sandwich ($6.95) is one of the most popular at the down-town location.

It’s made with meats, cheese, ranch dressing, honey mustard and Doritos.

“Everything on our menu was customer created,” Banks said. “Everything on the menu started off on our customer board downtown.”

There’s also a customer sandwich board at the new location that customers can use to share the sandwich creations.

New and yummy combinations might just end up on Gilpin’s offi cial menu.

Gilpin’s will be open for breakfast, lunch, dinner and late-night eating starting Monday.

Local businesses see positive impact from U Square

Gilpin’s Steamed Grub offers steamy take on sandwiches, more

1 Cilantro

2 Melt

3 Myra’s Dionysus

4 Drunken Bento

5 Tea N’ Bowl

6 Orange Leaf

7 Yogurt Vi

8 Om Eco Cafe

9 Ko-Sho Japanese Restaurant

10 Subway

“There’s competition of course, but there’s

more restaurants in the area for more

people to come to.”ALECKA HINES, CO-OWNER BAGEL BROTHERS

MADISON SCHMIDT CHIEF PHOTOGRAPHER

THE FOOD ISSUE/ WEDNESDAY, SEPT. 4, 2013 / PAGE 6

CHECK US OUT ONLINE

ONLINE EXCLUSIVE: The News Record staff interviews a female lacrosse player about her daily diet.

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Word on the street: where students go for good eats

Cody Topola Fifth Year | International Affairs

How do you feel about the recent increase in restaurants around the Clifton area?I think it’s what Clifton needed. Especially see-ing as five years ago when we came here that whole U Square and everything over there was just crap. I think trying to make it better will help the overall feel of campus.

Where do most of your meals come from?Grocery store. It’s cheaper.

Is there enough variety?In the surrounding area, yes. But with what’s in TUC, no.

Where do you go for good quality and good price? Hyde Park or Finneytown. It’s cheaper when you get away from this area.

What about a late-night/drunken snack?Toppers. It used to be Papa Dino’s but they closed.

Are all your cravings satisfied? If not, what’s missing?Off the top of my head, I don’t know.

Is there a certain place you would tell some-one to avoid?Quiznos. I ate there two weekends ago and I got really, really sick.

What is your favorite food and where’s the best place to get it? Sushi or seafood and I say Cloud Nine in Hyde Park or Fusian downtown.

Kavish Dabade First Year | Mechanical Engineer

How do you feel about the recent increase in restaurants around the Clifton area? Yeah, it’s a good thing but regularly, I mean, it depends on, where do you study? I personally have classes at Baldwin. It doesn’t make sense for me to go to Calhoun Street.

Is there enough variety?I have not been off campus that much, but I would prefer a couple more restaurants near the campus, maybe a ten minute walk.

Where do you go for good quality and good price?On campus I would probably say Taco Bell. Their happy hour is a pretty nice deal. I mean, a dollar for [a burrito], that’s a good deal. Off campus, I know one place on Ludlow Avenue, [Habanero] that’s a pretty sweet choice.

What about a late-night/drunken snack?I’ve not explored the city yet, but there are a couple of Indian restaurants on Ludlow Av-enue that I like. There’s one on Calhoun Street also that I like.

Are all your cravings satisfied? If not, what’s missing?Somewhat yeah it does, but I’d prefer a KFC as well. If not KFC, a McDonald’s would do.

Is there a certain place you would tell some-one to avoid?For the quality of food for the price, I’d say Burger King.

What is your favorite food and where’s the best place to get it? Papa John’s.

Henry Meininger Fourth Year | Psychology

How do you feel about the recent increase in restaurants around the Clifton area? I think it’s great. Especially on Calhoun where it just used to be a gravel lot. I think all that additional restaurants and shops is great. It increases the foot traffic and promotes safety.

Where do most of your meals come from?Coffee shops. I love coffee and I’ll grab a bagel or something.

Is there enough variety?I think so. Maybe not so much on campus.

Where do you go for good quality and good price?Sitwells on Ludlow. I love the food I like the atmosphere; I can sit, study and eat.

What about a late-night/drunken snack?Probably Skyline. I’m an ice cream guy too, so Graeter’s.

Are all your cravings satisfied? If not, what’s missing?There are so many options around here, but on campus if there could be a really good salad bar with a lot of healthy options that would be awesome.

Is there a certain place you would tell some-one to avoid?Go to Myra’s instead of Panera. Myra’s is smaller, it’s not a corporate place. You can go to Panera anywhere. If you’re at UC, in this neighborhood, [Myra’s] is unique and offbeat.

Brooke Bernal Second Year | Psychology

How do you feel about the recent increase in restaurants around the Clifton area? I think it’s a good idea because not all students have a meal plan, But then again, some college students don’t want to spend the money to go out and eat. But I think it’s helping the college life around campus.

Where do most of your meals come from?I tend to eat in my apartment most because, you know, buying from a grocery store is cheaper for me and I don’t have a dining pass.

Is there enough variety?I think there is a good variety of foods around here.

Where do you go for good quality and good price?I tend to go to Calhoun Street, I go to Chipotle, Currito and I go to Toppers sometimes.

What about a late-night/drunken snack?Late at night I usually tend to eat in.

Are all your cravings satisfied? If not, what’s missing?I think they do. I just think there’s a good enough variety to fulfill everyone’s cravings.

Is there a certain place you would tell some-one to avoid?I haven’t really had a horrible food experience here.

What is your favorite food and where’s the best place to get it? I really like Currito. That’s probably my favorite place around here.

DAN SULLIVAN CONTRIBUTOR


Michael Millay talks diets, meal plans, stomach problems JOSHUA MILLER SPORTS EDITOR

Q: How many meals do you eat on any given day?

A: I usually eat around four or fi ve smaller meals plus some snacks. Sometimes on a practice day I’ll only eat three.

Q: What about on a hardcore training day?A: During preseason I usually only eat three

a day and then a few snacks because we have two or three practice sessions a day. You really don’t have time to be eating that much and you really don’t want to be eating right before a practice.

Q: Does UC provide the soccer team with meals?

A: They provide three meals a day during the preseason, but once the season starts they only provide a pre-game meal so they can really watch what we’re eating before a game. They obviously don’t want us going out to get burg-ers and stuff like that before a game.

Q: How are the provided meals?A: They’re not bad actually. My freshman year

they weren’t good at all; I actually thought I was getting stomach problems from the food. But now we eat upstairs in UCATS and it’s actually pretty good meals every meal. It’s dif-ferent every day. I don’t think we ate the same thing twice through the whole preseason.

Q: What’s an average in-season breakfast for you?

A: Breakfast? I’m not a very big breakfast guy. We usually have training around 8 or 9 a.m. I try to wake up as late as possible and grab a Clif Bar or a Greek yogurt to go. I never really eat a full breakfast before training.

Q: How structured does UC try to keep your diet?

A: They really don’t have any control over what we eat, once we’re no longer in the preseason. But they’ll bring in a nutritionist to talk to us and give us tips. I think one thing everyone always has a complaint about is that they don’t ever provide meal plans for us. They want us to eat healthy but they sort of just let us out. For us, we’re all cheap kind of guys, so we end up not eating what we want.

Q: What’s your ideal pregame meal? A: For me, I like to eat a decent-sized portion

of pasta like spaghetti about four hours before the game and then I’ll get a smoothie two hours before to get a little extra energy boost. I don’t like any burgers or any of that stuff before games. I try to stay away from milk as well.

Q: Have you ever thrown up in a game?A: No. Hopefully never will. I pooped my

pants once in high school; went up for a header and pooped my pants.

Q: How many calories do you have to consume a day to keep your energy up?

A: I’d say at least like 3,000, that’s considered a good active diet. Nothing too excessive like a Michael Phelps diet. He eats something like 10,000 a day but he’s in the pool for 10 hours of the day. We’re only on the fi eld for two.

Q: Is there an unoffi cial UC soccer restaurant of choice?

A: We go to Stadium View after almost every practice. The freshmen swipe us in. But outside of campus the team defi nitely likes Chipotle and Adriatico’s is pretty popular as well.

Q: Do you have certain weight restrictions that you have to fall within?

A: No. It doesn’t really matter for soccer. As long as you’re passing your fi tness tests it doesn’t really matter what weight you are. Now if you’re weighing in at 220 and you’re getting absolutely wrecked by all of your fi tness tests, they’re going to tell you to slim down. But it’s not like football where they want everyone at certain weights.

Q: What do you eat post-practice?A: They provide us with chocolate milk after

practice to kick start our recovery. I usually can’t eat until like an hour or so after practice, then I’ll go home and make myself a sandwich with whatever sides I have in the house. I try not to splurge or demolish huge feasts because I gain weight faster than most.

Q: What’s the biggest cheating item on your diet?

A: Ice cream for sure. I had three things of ice cream yesterday. I started off with some cook-ies and cream, then I got some raspberry chip from Graeter’s and I fi nished off with a Frosty [from Wendy’s] at night.

Q: From a diet standpoint, what is the hardest part about being an athlete?

A: I guess it’d be not having the freedom to go out and eat the really good tasting foods when you know you have a practice or a game coming up. It’s always hard choosing the right foods for maximum performance. If you were a professional athlete, you could just hire a chef or something but in college you don’t have those options.

Q: How much water do you have to drink everyday to stay properly hydrated?

A: In practice we get a good amount of water breaks and I probably drink a minimum of two cups of water or Gatorade per break. Outside of practice, I always keep a water bottle with me and I’ll probably go through seven refi lls a day and kill at least one Gatorade.

Q: On campus, everyone associates the milk jugs full of water with UC athletes. Are those mandatory?

A: I don’t think I’ve ever seen a soccer player do that, but that’s defi nitely the cliché for UC football players carrying those around. I think they actually do provide those for the football players. Even if they made me carry one, I probably wouldn’t do it. I saw a tweet the other day that said something like “If you don’t carry a water jug around, do you actually play football?”

UC soccer captain tells all about eating like athletes

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For the Record: The Food Issue

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