Full of Soul and Delicious Food

One of the many “welcome back to school” events was the first Black Student Union (BSU) event of the school year. “Taste of Soul” brought students together over a delicious meal and fun activities in Birmingham Plaza on the PLNU campus.
                                             

Held on September 7 between the Fermanian Business Center and the Fermanian School of Business, the Taste of Soul BBQ gave off a positive aura that could be felt all the way from the Greek Amphitheatre. The Birmingham Plaza overlooks the ocean and, conveniently enough, the BBQ began at 6 p.m., just in time for the sunset. With a turnout of about 40 Point Loma students, and a few faculty members, the atmosphere was extremely welcoming and uplifting.

Everyone was encouraged to indulge in the delicious food that the BSU graciously offered at no expense. The buffet-style dinner included pulled pork, fried chicken, collard greens, mac and cheese and mashed potatoes. Refreshments included lemonade and, wait for it…water. Each table was garnished with a variety of candy in order to keep the energy levels prosperous throughout the night.

Everybody was then asked to engage in a friendly game of musical chairs. No matter how juvenile this game may seem, the members of BSU definitely know how to make it a fun and memorable experience. The irresistible music made the players dance and the onlookers smile. The top five winners were rewarded with water guns which resulted in a friendly, but serious, water fight.

As the sun disappeared from sight, BSU wrapped up the night with some dancing and plugs for their next events. BSU will be hosting a game night September 21 at 6 p.m. in the Commuter Lounge and “Unspoken” (a spoken word event) October 5 from 5 to 9 p.m. in the ARC.

South Korea on the cheap

THE COST of travel continues to increase and unfavourable foreign currency exchange rates add to the woes of those who have only limited cash to spend on a vacation. However, with a little research and a large dose of street savvy, it is still possible to travel on a budget. If you are headed to Seoul, here are some ways to better enjoy your time and also lighten your budget.
                                               

We’re not referring to credit cards, but transportation cards. Don’t be afraid to take public transport because it is a lot more convenient than it sounds. If you buy the T-money card (Korea Transportation Card) or Cashbee card, it can take you on all modes of public transport such as buses, subways and even some taxis. These transportation cards are easily available at convenience stores, including CU, GS25, 7-Eleven, Ministop, With Me, Buy The Way and Story Way. T-money cards are also available from ticket-vending and card-reload machines inside subway stations. They can be easily topped-up at these locations.

They can be used not just in Seoul, but also other metropolitan cities and locations throughout South Korea. Besides enjoying discounts on rides during transfers from bus to bus, subway to subway, bus to subway, or subway to bus (within a transfer time limit), you’ll also save yourself the hassle of having to purchase a single-journey subway ticket for every ride. You can easily pick up a transportation card when you arrive at the airport (at one of the convenience stores). When it's time to fly back home, just return it for a refund on the balance. Or, you might even want to keep the card, as some of them have unique designs (especially the limited-edition ones) and make good souvenirs.

Hotels in South Korea are relatively expensive, so staying at the home of a local might be cheaper than getting a room in a hotel. Also, you might have access to laundry facilities so you don’t have to pack so much clothing. The other alternative is staying at a backpackers' hostel. Some are actually quite nice and comfortable.

Several delicious Vietnamese dishes

Vietnamese cuisine doesn't win any points for complexity. Many of the most popular dishes can be made just as well on the side of the road as in a top-end restaurant.
But it's precisely this simplicity, the subtle variations by region and the fresh ingredients that keep us pulling up a plastic stool for more.
                                               

1. Pho

What list of Vietnamese cuisine would be complete without pho? It's almost impossible to walk a block in Vietnam's major cities without bumping into a crowd of hungry patrons slurping noodles at a makeshift pho stand.
This simple staple consisting of a salty broth, fresh rice noodles, a sprinkling of herbs and chicken or beef, features predominately in the local diet -- and understandably so. It's cheap, tasty, and widely available at all hours.

2. Cha ca

Hanoians consider cha ca to be so exceptional that there is a street in the capital dedicated to these fried morsels of fish.
This namesake alley is home to Cha Ca La Vong, which serves sizzling chunks of fish seasoned with garlic, ginger, turmeric and dill on a hot pan tableside.

3. Banh xeo

A good banh xeo is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes.
To enjoy one like a local, cut it into manageable slices, roll it up in rice paper or lettuce leaves and dunk it in whatever special sauce the chef has mixed up for you.

4. Cao lau

This pork noodle dish from Hoi An is a bit like the various cultures that visited the trading port at its prime. The thicker noodles are similar to Japanese udon, the crispy won-ton crackers and pork are a Chinese touch, while the broth and herbs are clearly Vietnamese.

5. Goi cuon

These light and healthy fresh spring rolls are a wholesome choice when you've been indulging in too much of the fried food in Vietnam.
The translucent parcels are first packed with salad greens, a slither of meat or seafood and a layer of coriander, before being neatly rolled and dunked in Vietnam's favorite condiment -- fish sauce.

Healthy AND delicious food

It has long been whispered that the secret to eating well is no secret at all – it is simply to ensure that food that is good for you is also good to eat, as appetising as it is nutritious.
                                                           

That’s the simple ethos underlying Fittie Sense, a casual eating spot in Bangsar’s Telawi area, where “good food” has multiple meanings. The space itself is a multi-tasker too, being purposefully customisable to host early morning yoga classes or wellness workshops – both in the works. In July and August, Ivy Ong from The Good Kefir in Melbourne will be conducting fermentation workshops.

A word on origins: the people behind Fittie Sense are both foodies and fitness enthusiasts, and two of the three have been on the F&B scene for some time now. Victor Yap is the partner in charge of day-to-day operations, and if his name seems familiar, it might be because he is also one-third of the team behind the wholesome, home-cooked sensibilities of Tray Cafe in Plaza Damas.

Partner Lim Su Mei is the woman behind the fermentation bar, or the Gut Bar as it’s eye-catchingly labelled; she has also been involved in helping to run her family’s Japanese restaurant for some years now.

Fish and meat are steamed, grilled, poached or pan-seared, and salads are literally bursting with colour and flavour (they don’t stint on portions, either). Bread is made without wheat, and Nice Cream is a frozen dessert without dairy – basically, if you have specific food concerns, the odds are in your favour at Fittie Sense.

High nutrition superfoods are sneaked into quite a few dishes, like the ground black rice powder sprinkled over the quinoa, buckwheat and shiitake salad. “We don’t cook the black rice because that would destroy its antioxidants, so we just grind it down into a powder,” said Yap.

Delicious, nutritious Montana lentils have many uses

Montana is the top producer of lentils in the United States, producing almost 40% of the lentils grown in the country, and this month the focus is on lentils for the Montana Harvest of the Month. Lentils, which were one of the first crops cultivated by humans, are highly nutritious, an excellent source of fiber, and a good source of potassium, magnesium, protein, iron, and vitamin B6. They are one of the best all-natural meat substitute foods.
                                             

There are many varieties of lentils, each one having its own unique characteristics including texture, flavor, and color. Select the variety of lentils according to the desired use. Green lentils are larger and very versatile, being suitable for soups, salads, or baked goods as a puree. Golden and red lentils cook quickly and lose their shape, making them great for adding to sauces, to thicken soups, to mashed potatoes, and to baked goods as a puree. Pardina, Black Beluga, and French green lentils are smaller and round, hold their shape, and are great sprouted and/or served in soups or salads. Information is from the Lentils Food Fact Sheet developed by MSU Extension.

Lentil Squash Hummus

(Makes 4 cups)

2 tablespoons lemon juice

2 tablespoons tahini

1-3 cloves garlic (to your taste)

¾ teaspoon salt

1 (15 oz.) can garbanzo beans, drained

1 cup cooked lentils

1 tablespoon extra-virgin olive oil

1½ cups cooked pumpkin or winter squash

1 teaspoon cumin

Optional spices: dash of paprika or black pepper

While using tahini is preferred for flavor and texture, additional garbanzo beans or lentils can be substituted.

Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans, lentils, and olive oil; pulse until smooth. Add squash, cumin, and spices. Process until well blended. If hummus is too thick, add 2 tablespoons of water or an additional tablespoon of olive oil. Transfer hummus to a covered container and refrigerate at least 2 hours before serving. Store in airtight container in refrigerator.