here you will find all things food related-

 from special interviews with students from our campus community to delicious recipes for all.


slideshow 2

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"A Day in the Caf"

http://fusjournalism.org/convergence/jcohen/Slideshow_2/





slideshow 1

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Let's explore your daily meal options here on campus!

http://fusjournalism.org/convergence/jcohen/Slideshow%201/




INTERVIEW 2 (extended)

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   “Healthy Eating at the Bottom of the Hill”


                The manager at Sandella’s Flatbread Café shares the history of the restaurant and the importance of maintaining healthy eating throughout college.   


                Steven Hischier, sophomore psychology major at Franciscan University, has been the manager at Sandella’s for a year now in Steubenville, Ohio. Hischier said that 20 years ago, Michael J. Stimola wanted to open up a small coffee and sandwich shop dedicated to his wife and mother. He started the first restaurant in Redding, Connecticut with the name “Sandella’s,” after his wife, Sandy, and mother, Ellajane. 


                Flatbread was introduced in 1996, which became a customer favorite and later led his business to franchise. This famous flatbread is all natural and fat free. It contains no cholesterol, artificial colors or flavors. There are only four ingredients: flour, filtered water, sea salt, and yeast. It became the only bread offered at the shop; this still applies today. After receiving much positive feedback, they decided to extend their menu and used this bread with wraps, paninis, quesadillas, rice bowls, and more. 


                Sandella’s has locations in 30 different states, plus Malta, Saudi Arabia, and United Arab Emirates. For Franciscan students, there is a shop conveniently placed at the bottom of the hill here on campus. Although open to the public, the majority of the customers are students and faculty. It is definitely a healthier alternative when it comes to eating meals here. 


                Hischier said, “All of our ingredients are hand-prepped. We cut our own peppers, tomatoes, roasted red peppers, even the lettuce, but some of the biggest things that we have changed over the years is that we used to use regular bacon and now we use turkey bacon. We use brown rice instead of white rice. We use fresh ingredients, which just makes it all around better.”


                What college students eat is so important due to the amount of change and stress that they are put under. Maintaining a healthy diet and exercising makes all the difference. 


                Hischier said, “College is the most vital time to build healthy eating habits because it is when you are left to your own devices. You need to build your own habits and know what food groups you need. ... This is a great formulating time.”


                Taking advantage of having Sandella’s as a meal option will further get college students on the right path of healthy eating. The menu has a wide variety and includes wraps, paninis, quesadillas, grilled flatbreads, salads, rice bowls, and more. A personal favorite is the chicken delicate panini, which comes with grilled chicken, roasted red peppers, mozzarella cheese, and pesto sauce.


                Sandella’s has partnered with HealthyDining “to offer dietitian-approved healthy menu choices.” Its menu items are included in the Weight Watchers food database as well. Steubenville’s location is open from 7 a.m. to 7 p.m. on the weekdays and 8 a.m. to 7 p.m. on the weekends. For more information visit Sandella’s Flatbread Café website: http://www.sandellas.com/.


 



INTERVIEW 2

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            I had a chance to interview Steven Hischier, manager at Sandella's in Steubenville. He is currently a sophomore Psychology major at Franciscan University. He shared information about the restaurant and the importance of maintaining healthy eating throughout college.   


 


 


INTERVIEW 1