My food cravings often involve bittersweet chocolate ganache, sweet and perfectly ripened juicy fruit or a plate of nutty whole wheat pasta cooked al dente that is topped with a spicy-sweet homemade marinara sauce. Perhaps some of my quirkier guilty pleasures include cereal with milk — consumed multiple times throughout the day — and smoked almonds, specifically the salt that gathers at the bottom of the jar. Sometimes, though, I crave a dish not for its flavor, nor for its pleasant texture or aroma, but for reasons far less tangible or explicable.

After all, could I genuinely say that I love the salty, seemingly processed taste of the cheeseburger variety of Hamburger Helper or the overly sugared frosting on Dunkaroos cookies? I fondly recall favorite foods from my childhood, but when I taste them again 15 years later, they don’t have the same effect. No longer do they hit my tongue and create sensations of immense satisfaction, but instead they bring disappointment. They are entirely different or, I suppose it is more correct to say, I am different.

Food serves far greater purposes than satiating bodily hunger; it holds the power to unify diverse people at one common table. Its preparation cultivates virtues of patience and creativity in cooks, and the fragrances, tastes and textures result in strong memories and associations that remain long after consumption. I realize that it is not so much the homemade, fluffy waffles, the Kraft macaroni and cheese, or Shirley Temples that I miss, but the people who and the circumstances that accompanied them. I miss the lazy Saturday mornings when my dad would don an apron and pull out the waffle iron he had proudly purchased, the evenings with baby-sitters who would tell me stories about college between forkfuls of cheesy pasta, the feelings of maturity and excitement when my parents permitted me to order pretty pink drinks at fancy restaurants.

My taste buds have long outgrown my childhood favorites, but I do not think my heart has gotten any older. When I attended camp in high school after a hiatus of several years, I eagerly anticipated the one meal I remembered being edible: the grilled cheese and ravioli. I was met with crushing chagrin when the meal finally made its appearance and I took a gusto-filled bite of perhaps the worst greasy, flavorless cheese sandwich and limp, canned pasta I had ever tasted. I had desperately clung to the possibilities offered by the meal I had revered as I child. By enjoying the same food, I had hoped I could travel back in time and experience camp as I had years ago: through the carefree, fun-loving lens of a third-grader.

Except that I could not. I wanted the same foods to serve as time portals to the past, but even if my boxed and canned favorites had not undergone revision — “new, improved taste!” — spurred by the manufacturers’ attempt to save costs, even if the foods were made with exactly the same proportion of ingredients and by the same chef — typically my mother — I remained undeniably aware of the stark contrast between the current moment and my childhood.

I decided that this is OK, that my food preferences told stories of my life in a unique manner, which cannot fully be expressed through photographs or report cards or artwork. My culinary tastes have evolved tremendously, from breast milk to Cheerios, from boxed macaroni and cheese to roasted asparagus, butternut squash, scallops and red wine. Sixty years from now, when I am relegated to a diet of bland rice cereal and Ensure, I may be puzzled about my current enthusiasm for spicy curries and bold greens, unable to fathom why or how I enjoyed such foods.

Thinking about my childhood favorites gives me moments — however fleeting — that carry me home to Alabama, back to the warmth of my family home. They happen when I least expect it, like when I take one of the peanut butter balls my housemate offers me and the sugar-chocolate coating melts on my tongue. And for a brief moment, I am 5 years old again.

Emily’s column runs biweekly Wednesdays. She can be reached at e.rowell@cavalierdaily.com

I’ve learned a lot during my second semester of college. Maybe you’re thinking, “It’s only been two weeks. I’ve barely been in class.” This is not true. I will proudly proclaim that I have attended every one of my classes for two weeks straight. This is potentially record-setting. What I’ve learned, though, has little to do with the Gender, Death and Dying or Intensive French Grammar or whatever those other classes are titled.

Instead, I’ve learned that, apparently, those head-down, feet-shuffling “walks of shame” are really called “walks of fame.” Doesn’t that make you feel better already? And that it’s OK to wear white after Labor Day. Did you know if you leave an orange in your mini fridge during break, you will see mold growing on the shelves and taste acidic rot when you sip water bottles stored near said mold? Furthermore, January is National Stalking Awareness Month. Take heed Facebook stalkers — you’re on the most-wanted list.

Because this is a food column, I guess I should say that I’ve learned something about food. I have a great new recipe that I whipped up in Kellogg dormitory’s kitchen while wearing pearls, heels and a Kiss the Cook apron. Bask in that dream-like image for a while because that’s what I did yesterday morning while crumbling a raspberry Pop-tart into my mouth.

OK, so I’m a lame gourmand. A poor man’s foodie. But what’s wrong with eating anything edible? I’m a cheap date and I could probably survive in the wilderness for at least a couple of days. I have every intention to cook something fantastic, or maybe not so fantastic, in the near future — when I have more time. Once I determine which lectures have optional attendance and which Facebook profiles I don’t have to check every day, my schedule will be much more open.

Back to learning. I may not be able to offer you gourmet cooking experience, but after a semester of college, I think I can guide you through campus dining. I like dining halls. Perhaps it’s because I was a “hot plate” chick in high school; my week was made if I had mystery meat, boxed mashed potatoes and a slimy iceberg Italian salad. I’m not being facetious. If those choices made me happy, one can only imagine the joy that dining halls offer me.

The international food section of Newcomb is my preferred lunch location: small portions, generally good — well, interesting — food. Also, it is less crowded than the other side. “The other side” is a place I rarely venture to mainly because the stir-fry chicken is too crunchy, the sauce is too thick, the sandwiches can’t be toasted, the pasta is wet and the sauce is watery. Yes, even faux gourmands can be picky. Of course, if the less appetizing food were the only option, I would be all over it, probably sipping a carton of milk to cement the cafeteria aura.

I’ve only eaten at Runk twice. I know Hereford kids are all about that place, but I don’t think I’ve been there enough to say that it is any better than O-Hill. O-Hill and I have a bit of a dalliance, and I’m not quite ready to break up with her — or him? — quite yet.

O-Hill’s stir fry is neither too crunchy nor too saucy. Stir fry is the dinner of champions. Rice equals carbs, vegetables equal vitamins (or whatever) and chicken/beef/fake chicken, also known as tofu, equals protein. If that doesn’t get you ready to party, I don’t know what does. O-Hill also toasts its sandwiches. O-Hill’s salad bar (Thai salad bar! Greek salad bar! Chicken Caesar salad bar!) never disappoints. Most importantly, though, O-Hill’s Sundae Sundays are always there for you before the start of another rough week — or at the end of an awful weekend.

No matter how good your meal is at O-Hill, two key factors can turn a good time into a horrific/embarrassing/worst-day-ever experience. The first horrific/embarrassing/worst-day-ever experience applies mainly to first-year students, because I think most upperclassmen learn how to avoid it after a while. You know what I’m talking about: the morning-after run-in. O-Hill turns into “oh, hella awkward” when all you want is to get your please-cure-this-headache coffee, and all he wants to do is make eye contact. Not like I’ve ever run into someone who wants to make eye contact. That’s why I can exaggerate and say “worst day ever” for at least two days.

Another “worst day ever” involves something a wise friend of mine deems the “first bad bite.” This can happen to anyone, anytime, anywhere. Even the most colorful, steaming, perfectly sauced stir fry can offer you that first bad bite. Too crunchy because that’s a bone in there, too chewy because it’s raw and too weird-tasting because it really isn’t chicken or beef or tofu. After the first bad bite, the whole bowl or plate is ruined. This particular worst day ever is super short, though, because dining halls are like buffets, and you can always try again! I’ve found that “third time’s the charm” is a pretty accurate calculation.

If you have a meal plan, don’t be afraid to eat at the dining halls. Just because something looks and smells strange doesn’t mean it is. Let loose; you’re in college. Try something new. I’m always willing to at least taste something if it means I don’t have to break into my cereal or my roommate’s pizza when I get back to my room. Munching isn’t good for the figure I try to maintain for the next morning run-ins. One must always be fit and active for awkward situations — it helps with a quicker getaway.

Connelly’s column runs biweekly Wednesdays. She can be reached at c.hardaway@cavalierdaily.com

People have recommended Marco & Luca’s Noodle Shop on the Downtown Mall to me for the past three years that I have been a student, and time and again, I have been admonished for not following this advice.

Recently I was told of a new, must-try restaurant located on the Corner. It was none other than Marco & Luca. How could I have passed up this opportunity when it presented itself to me each day on my way to class?

I managed to make my move before the snow hit Charlottesville last weekend. Located next to Take It Away Sandwich Shop on Elliewood Avenue, Marco & Luca is an easy walk for any student on Grounds.

As I approached with my friends the restaurant seemed empty, but when I opened the door, I realized my mistake. Put simply, it was packed. Not an inch of standing room was left, forcing me to wait outside with my friends.

Either the service was horrible or the food was just that popular. I waited to find out. Fortunately, the crowd dispersed quickly and I was soon near the register.

Stepping up to place my order — the menu only had five items! — a small sign quickly caught my attention. “Only cash and check orders accepted.” Panic engulfed me. Having trusted my debit card during the entirety of my adult life and hardly remembering what cash looks like, I was rightly flustered.

I dug around my wallet and came up with a $5 bill and several $1 bills that had been gradually filling up my wallet during the past year. With $12, I figured I would pick an item, or maybe two, if I was lucky. Imagine my surprise when I realized that each item was only $2 or $3! I was able to buy almost every item on the menu — everything except for the sesame noodles — for $11.50, including a soda. I was even more delighted to find that among the shop’s soda choices was Mr. Pibb, which I find to be infinitely better than Dr. Pepper.

I received my meal on a cafeteria tray, each dish in a separate Styrofoam container. Although the packaging was hardly inviting, the contents looked delicious.

I began with the dumplings, as I had heard so much about them already. Moreover, five people seated near me had their own orders in front of them. They did not seem out of the ordinary in comparison with dumplings I have eaten elsewhere, but two traits made them stand out. First of all, the sauce is perfect: a savory flavor with the right amount of spice. And at $3, the price is unbeatable.

I also ordered the hot veggie bun and hot pork bun at $2 each. These giant rolls both came with the same sauce as the dumplings, evoking a similar flavor, but were much more filling.

There were two noodle choices on the menu at $3.50 each — sesame and sweet and spicy. I chose the latter and I have no regrets. The sweet and spicy noodles were served cold with sliced apples on top. When paired with the noodles, the fruit tasted surprisingly good.

While I ate, I watched the two cooks behind the register make fresh batches of dumplings, each order served piping hot. I like to think of myself as someone with a big appetite, but as I surveyed my meal, I grasped just how much food I had ordered for the small amount paid. The only thing I managed to finish were the dumplings — the rest I offered to my friends to scavenge, a task that they enthusiastically undertook.

When we were done, I let out a contented sigh for my satiated belly and glanced at my watch: It had been about 30 minutes. As we departed, I looked back at the restaurant, knowing that I will return frequently to Marco & Luca’s Noodle Shop. And I will be sure to remember my cash or checkbook the next time that I visit.

Running regularly can help to increase memory capacity, according to a recent study at Cambridge University. Along with the U.S. National Institute on Aging, neuroscientists at Cambridge conducted an experiment using two groups of mice. The control group had no access to exercise, whereas the second group was given habitual access to a running wheel.

The two groups were shown two boxes on opposite sides of a computer screen. Touching the box on the left resulted in a sugar pellet for the mouse, with the researchers recording which group remembered more frequently that this box produced the pellet.

The test then was repeated with the boxes closer together and switched around. Both sets of results indicate that the group with steady access to the running wheel remembered the correct box more often than the control group.

Timothy Bussey, author of the study, concluded that the mice that exercised had developed more than twice as many brain cells as the control group during the experiment. The gray matter developed in the hippocampus is directly related to cognitive memory function, suggesting that exercise is not only ideal for physical health but also has a positive effect on mental capacity.

Recent studies show that not only are protein supplements ineffective for most athletics, but athletes’ general lack of knowledge about supplements increases the potential harm that can be done. As part of his master’s thesis research, Martin Fréchette of the University of Montreal surveyed 42 athletes of various sports. The athletes were asked to keep a journal of their diets for three days. Nine out of 10 athletes reported using food supplements, amounting to an average of 3.35 supplements per day. Based on the journals, Fréchette concluded that the athletes lacked sufficient knowledge about protein, and they generally had no reason to use the supplements. Moreover, he noted that many athletes could be consuming illegal drugs without their own knowledge, as many supplements contain products that are not clearly labeled and over-the-counter supplements can be impure and dangerous, he said. The athletes tested were found to have levels of sodium, magnesium, iron and vitamin A that put them at risk for unpleasant side effects, including nausea and blurred vision.

It is February, the unofficial month of love. Beyond the obvious benefits of love, evidence shows that people in satisfying, long-term relationships fare better in terms of several aspects of overall health than those who are not. The following are just a few more reasons to find that special someone:

Fewer doctor visits: When the U.S. Department of Health and Human Services analyzed various marriage and health studies, it discovered that those in positive relationships generally visited doctors less frequently. Positive relationships may help people take better care of themselves. An honest relationship can work wonders; hearing a close partner say you need to go to the doctor or that you have gained a few pounds could urge you to take better care of yourself.

Natural pain control: Several studies have shown a correlation between healthy relationships and decreased perception of pain. Using neurological functional Magnetic Resonance Imaging scans, researchers at the State University of New York at Stony Brook found that couples in love had more activity in the part of the brain that keeps pain manageable. A study conducted by the Center for Disease Control and Prevention found that married people were less likely to complain of headaches and back pain. Similarly, a University study performed in 2006 found that wives who held their husbands’ hands when threatened with an electric shock had a lower response to stress and felt less pain than when they had no hand to hold.

Improved immune system and improved healing: Those in happy relationships produce less cortisol, a stress hormone. Too much cortisol suppresses the immune system, making you more vulnerable to getting sick and slowing down the healing of wounds, bruises and broken bones. Increased cortisol also prompts your body to store fat around abdominal organs, which sets the stage for diabetes and heart disease.

Lower blood pressure: A study in the Annals of Behavioral Medicine found that a happy marriage could be good for a person’s blood pressure. Single? Don’t fret. The study also found that singles might have lower blood pressure than those in unhappy marriages. The bottom line is that those in healthy relationships generally have lower blood pressures. Other close relationships — such as with a parent, sibling or friend — impact people in similar ways.

Less depression: More than one study has shown that getting married and staying married could reduce depression. Likewise, social isolation is linked to higher rates of depression. These findings are not surprising; humans are wired to develop interpersonal relations, including those with family and friends.

But don’t feel too depressed if you don’t have a significant other hanging around just yet. After all, aphrodisiacs — substances known to increase libido — also can contribute to your physical and emotional well-being.

Chocolate, for instance, contains phenylalanine and can increase serotonin levels in the brain. Phenylalanine is an essential amino acid known for its antidepressant effects. Serotonin is a neurotransmitter that helps control mood by improving sleep, calming anxiety and relieving depression. When it comes down to it, eating chocolate — like being in love — makes us feel better.
Oysters have long been touted as aphrodisiacs because they’re high in zinc, which increases sperm count. Legend has it that Casanova would eat 50 raw oysters for breakfast.

You don’t have to eat to feel good about yourself, though. An often overlooked aphrodisiac is exercise and good health. Numerous studies have shown that erectile dysfunction correlates with inactivity and poor physical health factors such as high blood pressure and diabetes (Apart from blocking your arteries, smoking is highly correlated with erectile dysfunction.) In addition to health benefits, being fit will make you more self-confident, a feeling that goes a long way whether you’re single or taken.

Loving and being loved is good for your health, scientifically speaking. Not in a relationship? Get to the gym, be confident, have oysters as an appetizer and throw in some chocolate for dessert. You’ll be in a healthy relationship before you know it.

Milk has long been lauded for its numerous health benefits. The “Got Milk?” campaign currently champions milk’s positive influences that vary from helping to alleviate pre-menstrual syndrome, better sleep, improved hair and nail condition and bone health. Some questions, however, have begun to surround milk, inspiring further investigation into the substance.

Humans are the only species of animal that regularly drink milk past infancy. Dairy products are frequently recommended as a nutrition-based source for calcium, one reason that so many may consume it regularly.

“To put it into perspective for college students, the recommended dietary amount of calcium is 1,000 milligrams a day, and a cup of milk contains 300 milligrams,” Student Health nutritionist Melanie Brede said. “Dairy products are by far the most concentrated source of calcium in food. Milk also contains lactose, and, in the U.S., is fortified with vitamin D, which aids in absorption.”

Many people, though, cannot drink milk because they are lactose intolerant, a condition that occurs when the body does not have adequate amounts of the lactase enzyme to absorb milk. For these people, Brede noted that small doses of dairy products can help to build tolerance to lactose.

“For example, the body can handle a slice of cheese on a sandwich more easily than a glass of milk,” she said. “Alternatively, lactose-free milk such as the brand Lactaid has the lactose already broken down, or one can take lactase enzyme tablets. There is also soy milk, and most leading brands of soy milk are fortified with calcium.”

If one cannot consume dairy products at all, Brede suggested several other ways of obtaining calcium, specifically noting supplements, foods fortified with calcium, fortified breads and cereals, and dark, leafy vegetables.

Some people actually might argue that those who are lactose-intolerant are fortunate because of possible effects from growth hormones given to the cows. The current regulations of the dairy industry allow for additives to find their way into the milk supply, many of which are the product of a heavily industrialized approach to cattle.

Cows often are injected with recombinant bovine somatotropin to yield higher volumes of milk by stimulating the pituitary gland. These growth hormones have been banned in Europe and Canada for their unknown effects on human consumption, although the Food and Drug Administration deems it safe for human consumption.

“There is a mix of opinions and research. Would growth hormone be something that promotes tumor growth? Should we be giving this hormone to cows and having it end up in food supply?” Brede questioned. “The FDA is saying that it doesn’t cause a significant increase in hormone levels and raises insulin-like growth factors above normal. And why are other countries more concerned?”

The possible relationship between milk and cancer cells is even more alarming. According to the American Cancer Society, some studies show that adults who drink milk regularly have a 10 percent increase in insulin-like growth factor. These higher levels stimulate the growth of certain types of tumors in humans. But no correlation has been found to the growth hormone additive.

“I would only stop drinking milk if there was concrete evidence that it is harmful,” third-year College student Ashley Moore said. “If the findings were uncertain, I probably wouldn’t stop drinking it.”

Slight controversy also surrounds the treatment of the cows. Animal rights activists, such as People for the Ethical Treatment of Animals, often assert that the machines used for milking the bovines can tear the udders and cause infection, leading to pus that consequently ends up in the milk supply. The FDA, however, ensures that all milk is pasteurized and harmful microorganisms are killed.

Additionally, the FDA monitors the presence of somatic cells in milk, stating that low levels occur naturally and set the maximum safe level at 600,000 bovine cells per milliliter.

Despite these potential health concerns, others simply enjoy the taste of milk.

“I like milk, but I don’t drink it very regularly or for any health benefits,” Moore admitted.

According to Consumer Reports Health, the Medical Center reported twice the amoutn of average IV-related infections. Photo by Hanbing Zhang.

Consumer Reports Health named the University’s Medical Center among a group of hospitals with high rates of deadly bloodstream infections in its upcoming March issue.

In Virginia, all hospitals are required to report their data on infection to the state. According to Consumer Reports, the Medical Center reported 77 central bloodline infections during a 15-month period that ended in September 2009 — two times the national average. The publication released information showing the great variation between hospitals in their ability to prevent infection caused when patients receive central intravenous lines in intensive care units and the number of patients exposed to bacteria.

The infections resulted from large intravenous catheters that allow for patients in intensive care to receive nutrition, medication and fluids directly into the bloodstream, said Nancy Metcalf, senior program manager at Consumer Reports Health. Typically, she added, these particular catheters are one or two feet long and inserted into major veins.

“The danger,” she said, “is that if bacteria gets into that vein, it runs through your body in seconds and will cause horrible bloodstream infections in your entire circulatory system.”

Metcalf expressed that the best way to prevent these deadly infections is good hygiene practice at the hospitals.

“The basic idea is that you need to treat these central lines like time bombs or booby traps,” she said. “When you put them in, you need to basically have the same conditions as you would in an operating room. Infection prevention does not require fancy materials; it requires lots of soap, face masks and a hospital wide commitment from the top down.”

With these readily available methods of prevention, there is no reason as to why hospitals should report such high numbers of infection, she said. Five hospitals reported not having any central live infections during the same time period, she noted, adding that a large Norfolk hospital sized similarly to the University’s Medical Center reported 10 infections during the time period.

Kyle Benfield, associate director of Hospital Epidemiology at the University’s Medical Center, said he believes that the statistics in Consumer Reports are outdated and insists that since the findings, the hospital has taken greater strides to better prevent exposing patients to central bloodline infections. He added that since implementing the new approaches, the University’s bloodline infection rates are now below the national average.

These new approaches include the use of antiseptic coated catheters and Biopatch, a patch coated with antiseptic and placed over the site where the catheter enters the body, he said. The Medical Center also has put all workers who deal with those IVs through an educational program that demonstrates how to avoid infection, Benfield added.

“If we can sustain these new rates, we will believe we have done a good job,” he said.

Additionally, more aggressive surveillance may be another successful approach, said Peter Jump, the director of public relations at the Medical Center.

“We are better at finding the infections,” he said.

Metcalf backed the report’s findings and stressed the needlessness of such infections when the right hygiene measures are in place.

“You don’t have to have a medical degree to tell if the hospital is doing the right thing — wearing masks, cleaning the person’s skin, washing their hands,” Metcalf said. “It is not high-tech; it is basic sanitation. If you have a family member in the hospital, they need to have someone with them around the clock to make sure their needs are being met. Hospitals do great stuff and save lives but they can be very dangerous places.”

Google announced that the University Asst. Computer Science Prof. Sudhanva Gurumurthi is among the recipients of its Focus Research Awards yesterday, which total $5.7 million of unrestricted grant money to fund 12 projects at 10 different academic institutions.

The grant money will be divided among four areas of interest to both Google and the research community: machine learning; mobile phones as data collection devices for public health and environment monitoring; energy efficiency in computing; and privacy, said Sean Carlson, Global Communication and Public Affairs manager at Google.

The awards are partly geared toward promoting projects that investigate energy efficiency in both hardware and software design, he added.

“As more people use cloud computing, all this information is processed somewhere,” Carlson said. “These places are called data centers, and some of the research Google is investing in will aim to make these data centers as energy efficient as possible, which is beneficial from both a green and business perspective.”

Gurumurthi’s research team specifically focuses on massive data centers that house common Internet applications, such as Facebook or Google, he said.

“We want to design computer hardware so that it adapts its energy consumption to the amount of work that needs to be done instead of running at full capacity when it is not being used,” he said.

Gurumurthi will split $1.5 million with three other researchers from Rutgers, the University of Michigan and the University of Santa Barbara for their work on computer energy efficiency.

“We are really excited to be working on this project with several different institutions,” Gurumurthi said.