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Show THE DAILY UTAH CHRONICLE ADVERTISING : 801.581.7041 NEWS : 801.581.NEWS FAX : 801.581. FAXX EDITOR-IN-CHIEF: Anna Drysdale a.drysdale@chronicle.utah.edu MANAGING EDITOR: Emily Juchau e.juchau@chronicle.utah.edu PRODUCTION MANAGER: Devin Wakefield d.wakefield@chronicle.utah.edu NEWS EDITOR: Courtney Tanner c.tanner@chronicle.utah.edu ASST. NEWS EDITOR: Cynthia Luu OPINION EDITOR: Andrew Jose a.jose@chronicle.utah.edu SPORTS EDITOR: Griffin Adams g.adams@chronicle.utah.edu ASST. SPORTS EDITOR : Ryan Miller ARTS EDITOR: Katherine Ellis k.ellis@chronicle.utah.edu PHOTO EDITOR: Brent Uberty b.uberty@chronicle.utah.edu ASST. PHOTO EDITOR: Chris Samuels PAGE DESIGNERS: Mark Klekas, Xander Johnson COPY EDITORS: Courtney Wales, Kaitlin Baxter, Emily Means PROOFREADER: Taylor Stocking GENERAL MANAGER: Jake Sorensen j.sorensen@chronicle.utah.edu COVERART: Devin Wakefield CORRECTIONS & CLARIFICATIONS The policy of The Daily Utah Chronicle is to correct any error made as soon as possible. If you find something you would like clarified or find unfair, please contact the editor at a.drysdale@chronicle.utah.edu The Daily Utah Chronicle is an independent student publication printed during Fall and Spring Semesters (excluding test weeks and holidays). Chronicle editors and staff are solely responsible for the newspapers content. Funding comes from advertising revenues and a dedicated student fee administered by the Student Media Council.To respond with questions, comments or complaints, call 801-581-8317 or visit www. dailyutahchronicle.com .The Chronicle is distributed free of charge, limit one copy per readerAdditional copies of the paper may be made available upon request. No person, without expressed permission of The Chronicle, may take more than one copy of any Chronicle issue. Find us on Facebook: facebook.com/TheChrony Follow us on Twitter: @TheChrony 2 THECHRONY What is your favorite place to eat in SLC? Griffin Adams: Beto's, because it's a little taste of authentic Mexican right here in Salt Lake City. Anna Drysdale • Mi Lai Cai Noodle House on State Street. Everything's good, but I could live on the egg rolls with bun noodles and lettuce wraps. Andrew Jose: Sawadee. Awesome Thai food, and if you go for lunch, you can get two meals' worth at a great price. Blue Nile and Spitz are honorable mentions. Pat's BBQ also makes my Top Five. Settabello for pizza. Yeah, I've thought a lot about this ... Emily Juchau: I love the Toll House Chocolate Chip Pie at The Dodo enough to say that every human being should experience it at some point in their lives, but for a regular, affordable meal, my go-to is Greek Souvlaki. Kaitlin Baxter : Bruges Waffles and Frites allows me to pretend I'm in Belgium and has sweet and savory options to cover all your bases. Courtney Wales: Gourmandise. You can treat yourself to a simple cup of coffee and delicious dessert or a great French-inspired meal. yo'self and take yourself on a date to Cannella's. Get the lasagna, an Italian Emily Means:daTreat soand the chocolate beet cake (not to be confused with chocolate beef cake). evin Wakefield: 1 Taqueria 27. Come for the tequila, stayyy fer th tkilla. ark Klekas • Hector's. I like Hector's a lot. You could even say that I love Hector's. Mon. April 13 Tues. Wed. April April 14 15 TODAY= GET "HOW TO DRAW WARMED UP A BUNNY" It's actually a film, not a class, but who knows, maybe by the time the credits roll, you'll actually know how to draw a rabbit. Hosted by the Art History Student Association as part of their Spring Film Series, students can attend a free screening of "How to Draw a Bunny" at 5 p.m. in ART 58. Check it out. Clearly, Utah weather is having crazy mood swings, so take a second to avoid the snow today. Grab some coffee or hot chocolate from Two Creeks Cafe or Tony Caputo's, grab a womb chair and watch some Netflix. New original series include (if you're looking for a recommendation) "Daredevil,""Bloodline" or "Unbreakable Kimmy Schmidt" GET OUT YOUR JAll HANDS If you're taking Survey of Jazz to fill out that diversity requirement, this might be the place to be tonight. The U's student Jazz Ensemble is giving a concert tonight at Libby Gardner Hall at 7:30 p.m., and the event is free. BY MARY ROYAL /STAFF WRITER PHOTOS BY KIFFER CREVELING nyone who has eaten on campus lately can testify that healthy choices are not always the easiest to find among the seemingly endless rows of curly fries and mini pizzas. But that's about to change. In early March, U President David Pershing signed the Real Food Campus Commitment, making the U the largest school in the nation to agree to turn 20 percent of its food budget toward real food. The achievement of this goal is set for 2020. Real food is defined by the 100 Days of Real Food Challenge as whole foods found in their natural state: fruits and vegetables, organic dairy products, 100 percent whole wheat/whole grain products, wild-caught seafood, humanely raised local meats, natural sweeteners in moderation, organic dried fruits and seeds and an assortment of naturally sweetened beverages. The point of the initiative is to give students options. You will still be able to grab a burger and fries, but the hope is that by having the real food options readily accessible, students will improve their eating habits. Laura Byl, a freshman in psychology, is excited the U is A making a push toward a healthier campus. "Walking into the Union is so tempting," Byl said. "There are so many delicious but unhealthy options. There have been so many times that I have gone to grab an apple, but on my way over I see the pizza and chips and have to remind myself that those aren't healthy options. It's not easy to do." Erin Olschewski, a sustainability ambassador and vice president of the Real Food Challenge at the U, said, "The U has an immense power to create and inspire innovative change in campus food systems. This commitment is just the first step in what will be an ongoing evolution of student-led movements for sustainable changes:' Schools participating in the Real Food Campus Challenge sign a commitment form that outlines the necessary steps the school will undergo. Besides allocating at least 20 percent of the school's food budget to the purchase of real food, schools also commit to spreading awareness about real food options and realistic sustainability changes. m.royal@chronicle.utah.edu @mary_royal Ni-NICAT DEUVERY 18" 2-Toppings wi Garlic Bread & 2-Liter $19. 99 Downtown Location 801-746-7499 |