food


Gargoyle Challenge: 30 Days to Organic

It is only your second class of the day and you feel like you can’t go on. A nap is calling your name while the professor lectures you to stay awake. Why is it so hard to stay awake? Why is it so hard to focus? It could be that you stayed up too late studying for midterms, but it could also be what you are eating.


Why I dive: Reclaiming food’s value and joy

It’s hard to see the value in food when you walk past aisles and aisles of it. The overwhelming volume of boxed, canned and processed items strip food of its value. There is more than one reason that local farmer’s markets, community gardens, heirloom fruits and vegetables and seasonal foods have gained in popularity. Meeting your food in this way creates a connection. It adds value that is lost in the industrial, consumerist agricultural system.



On the other side of the weight-loss bun

By Katy Stang | gargoyle@flagler.edu

I remember the day my mother came home furious, with my sister in tow. I had never seen her that mad, and after sending both my sister and me to our room, I found out why. My sister had been caught shoplifting. The manager at the supermarket had told my mom that if she had not been with my sister, she would have been arrested.

However, what piqued my interest was what she was caught trying to steal: ex-lax.


Nubs

By Eliza Jordan I shook his hand and looked into his eyes. Deep, cloudy colors stared back at me. He smiled a simple smile and showed me how many teeth he had left. None were in the middle of his mouth. I…


Grocery Eve

By Gena Anderson | ganderson@flagler.edu
Photos by Phillip C. Sunkel IV

With extreme consideration for the manner in which I crafted each letter, I begin my list.

First came the basic things needed for everyday survival: cranberry juice, bread, eggs, cheese, rice, carrots, apples, soy yogurt, pasta, Ramen and tortillas.



Scholar spreads understanding of world hunger

By Tiffanie Reynolds | gargoyle@flagler.edu

Dr. Don Winkelmann doesn’t have the answer to world hunger, but his work has definitely brought the world closer to one.

In his presentation to students and faculty last Wednesday, he presents the issue of world hunger from an agricultural standpoint, one which he has worked on for the past thirty years.