Soy - the bean to milk for all it's worth

Soy milk is becoming an increasingly popular option in coffee shops around campus. Used as a substitute for cow milk, the latte's traditional key ingredient, soy milk provides a dairy-free alternative for those who cannot or choose not to consume dairy.

A starbucks beverage, the scrawled letter S
signifying that it is to be made with soymilk

As research uncovers the multitude of it's health benefits, many have taken to choosing soy over the other – a choice made out of preference, not necessity.

Originating in China, soy milk moved to the Western world and became popular among groups of people who were unable to drink cow milk and needed a substitute, like the lactose or casein-intolerant. In recent years, the product has left the niche market and emerged into the mainstream American diet.

The University of Oklahoma's campus exemplifies this change. In the Oklahoma Memorial Union, the vegan-friendly Laughing Tomato sells single-serving sizes of Silk; Cate Center coffee shop Roscoe's offers it as one of their milk options, along with 2 percent and whole; the Bizzell library's Bookmark Cafe proudly proclaims, on a laminated sign, that they are “now offering soy milk”.

“I'm lactose-intolerant, so I like that they offer [soy milk] instead of the regular kind,” said Elizabeth Parsons, a business sophomore who opts for soy milk in her morning cappuccino.

The lactose-intolerant percentage of the population isn't the only market for soy milk. Students prefer it as a healthier option than regular milk. According to all-soy-products.com, soy milk is as nutritious as - and in some ways better than - cow milk. The two have comparable amounts of protein, vitamin A and calcium. 

Saturated fat and cholesterol, however, are both found naturally and in abundance in cow milk. According to NutritionData.com, one cup of 2 percent milk contains three grams of saturated fat – 15 percent of a persons recommended daily allowance – and 20 mg of cholesterol. Soy milk, however, contains much less saturated fat and no cholesterol.

As students become more health-conscious, soy milk becomes an increasingly appealing option. It is emerging as not only a substitute for traditional cow milk, but as a preference.   

New arrivals brighten local farmers market

       New varieties of fresh produce are becoming available to University of Oklahoma students through the Laughing Tomato Farmer’s Market. Fruits, vegetables, and other goods sold here are locally grown and seasonal, so the store will soon offer types of produce that come with the spring season.

Students peruse the attractive display of
squash, cantaloupe, pineapple, peppers, and
other produce at the weekly Farmer's
Market around lunchtime last Friday, Feb. 20

       The Farmer’s Market, located in front of the Laughing Tomato restaurant in the Students Union, is part of the university’s attempt to expand sustainable, healthy dining options. From 10am to 5pm every Friday, students can browse through a colorful array of fresh produce, all of which is supplied by local farmers and vendors.

       “Squash, peas, and asparagus are new on the display,” said Andrew Fitzgerald, a student employee at the Laughing Tomato, noting recent arrivals to the store’s vibrant selection.

       Much of the stock is seasonal, becoming available soon after harvest. Burnt orange pumpkins roll in mid-fall, winter squash is sold in its season, and spring and summer bring options that were unavailable or not in peak condition during the preceding cold months, like watermelon, peas, asparagus, and grapefruit.

       Produce is best eaten soon after being harvested. As time passes, it loses nutrients, moisture, and flavor, diminishing its nutritional power. Packaging, storing, and shipping the produce lengthens the time that passes between harvest and consumption. Out-of-season produce has undergone these processes, making it conveniently available year-round, but not as tasty or nutritional as it once was. Eating seasonally, however, means that less time has passed since harvest, enabling people to consume produce at its best.

       Eating seasonally is also beneficial because produce that is grown in certain seasons yields benefits that are relevant to that season. For example, watermelons, which are a quintessentially summery fruit, contain large amounts of a carotenoid called lycopene. Recent studies from the University of Manchester show that lycopene acts as an effective skin protectant against sunburns—a hazard most often associated with summer. Another common threat posed by the summertime heat is dehydration. Watermelon, as its name may hint, has powerful hydrating properties. Many vegetables are like watermelon, providing defenses and benefits that are especially useful during the specific time of year that they are grown. Be this coincidence or a product of evolution, one can certainly conclude that produce is best eaten in season.

       The weekly farmer’s market not only provides seasonal produce, but also that which is locally grown. Doing so boosts the local economy by supporting Oklahoman farmers and vendors, and promises a better quality produce for many of the same reasons as supplying by season: the product has spent less time in crates, being shipped and stored across the country. According to the University of Oklahoma’s Housing and Food Department, approximately 15 percent of food served at the Laughing Tomato comes from a small business or an area farm. The weekly Farmer’s Market, however, is almost completely supplied by such sources.

       Much of the vegetables, for example, are supplied by Peachcrest Farms, located in Stratford Oklahoma. Grandma Opal’s Cookies, the producer of the popular whole wheat treats, is located in Hunter, Oklahoma. Also sold at the farmer’s market is organic peanut butter and honey peanut butter, made in Hollis, Oklahoma by Snider Farms Peanut Barn.

       New arrivals at the weekly farmer’s market will brighten the rainbow of assorted fruits and vegetables, guaranteeing students the most fresh and flavorful options.

Warm weather changes student appetites

            As the campus of the University of Oklahoma thaws, students emerge from hibernation to spend time outside, soaking up the first rays of spring.

            Campus corner comes alive, populated by strolling students casually seeking a snack. Gone are the days of battling the elements on Boyd Street for a sweet, creamy, warming beverage from Starbucks. Instead, many students are expanding their nutritive horizons, seeking lighter foods to complement the warming climate.  

“It’s the weather,” said Grant Guffey, manager at Campus Corner’s Pita Pit, located at 311 W Boyd St. “People aren’t hungry for this type of food in the winter,” he explained, referring to the restaurant’s vast range of fresh vegetables and healthy meats. Its menu meets the expectations that one might have of a restaurant with a slogan that reads 'Fresh Thinking, Healthy Eating'.

In the winter, a pita full of crisp veggies doesn’t trigger the appetite as much as foods that are hot, rich, and carbohydrate-heavy. These cravings are natural— according to WebMD writer Colette Bouchez, the body is inclined to gain weight in the winter, an evolutionary response from a time when humans needed an extra couple pounds of body fat to keep warm. Though this response is unnecessary for OU students today, who can keep warm in the winter by turning on their heaters, it continues to affect their eating decisions.

When warm weather strikes, students are more apt to seek out lighter hydrating foods, like fruits and vegetables, resulting in more business for restaurants like Pita Pit. According to Bouchez, colder temperatures trigger a "self-preservation" response, causing cravings for warming, high-calorie foods. Springtime brings a rise in environmental temperature, lessening these cravings. 

"I definitely eat more fruit in the spring" said Pat Moody, a business junior at OU. Moody is one of the students brought out to Campus Corner by the warm weather. Sipping a strawberry banana smoothie from Starbucks, he agrees that cravings change with seasons.

Moody is one of many students who are bidding farewell to winter, ushering in a fresh new season with tastes to match.