Cause for alarm?

“Across the Washington Area as a whole, black students are two to five times more likely to be suspended or expelled than white students” (Washington Post).

Reading this statistic, what is the first thing that comes to mind? For me, it is discrimination. For a country that is long past the Civil Rights Movement and that has supposedly stepped into a new era of equality, this fact is rather startling, and certainly cause for concern. 

Studies conducted in and around the Washington area reveal shocking numbers of their own. Last year in St. Mary’s county, Maryland, one in seven black students were suspended from school compared with one in twenty white students (Washington Post). In Alexandria, Virginia, black students were almost six times as likely to be suspended as white students (Washington Post). Similarly, in Fairfax County, Virginia, black students were four times as likely to be suspended as white students and overall 7% of black students were suspended compared to only 1.5% of white students  (Washington Post). Last year in Montgomery County, Maryland, almost 6% of black students were suspended compared with 1.2% of white students. Finally, in the Washington suburbs, of the more than 35,000 students that were suspended or expelled from school at some point during the 2010/2011 school year, over than half were black.

Why so many suspensions in the first place? Since the 1970s, disciplinary policies have become increasingly stricter, especially due to the surge of a zero-tolerance culture. Across the past few years in Maryland and Virginia, discretionary infractions such as disrespect, defiance, insubordination, disruption, and inappropriate language have been leading causes for suspension. Now, in my mind, this information is the first issue. Although unacceptable, this kind of behavior does not warrant a suspension, especially if only for a one-time offense.

The high number of suspensions, however, brings an eerie legitimacy to the above suspension statistics. The percentages and ratios are not made from a small group of students. Rather, the large pools of suspended students suggest that there is significant truth behind the racial discrepancy evident in the figures, begging the question, why?

Maybe these statistics are expose the fact that certain underlying prejudices still exist, that the United States has not yet truly stepped into the 21^st century with regard to racism. Although the Civil Rights Movement managed to attain legal equality, achieving true social equality is a process. It is not easy to change longstanding discriminatory attitudes. Though at the surface level society appears to have, for the most part, left racism in the past, statistics such as those above suggest that deep rooted and even subconscious individual prejudices still linger. Lea Colins-Lee, an African American parent in Prince George’s county agrees with this theory, saying, “I really do think it’s harder for black kids. If they get into a fight, it’s a gang fight. If white kids get into a fight, it’s a disagreement” (Washington Post). She worries about her children in school, having had first hand experience with this entire issue when her son was suspended for placing an extra dessert on his cafeteria tray.

There is a chance, however, that that these statistics have nothing to do with racism at all, at least directly. There are many factors that affect disciplinary patterns. According to experts, the fact that a disproportionate number of black students live below the poverty line or with a single parent in the Washington Area increases the chance of certain disciplinary patterns. However, these same experts acknowledge that this fact alone does not completely explain the racial discrepancy in the suspension numbers. Still, these circumstances limit student’s access to highly effective teachers and schools, putting them at a significant disadvantage.  Karyn Lynch, chief of student services in Prince George’s County agrees that the racial discrepancy does not necessarily point to racism, saying, “I think some of it is culture sensitivity, believe it or not” (Washington Post). Could it be that as Americans we are trained to look for discrimination in any situation that involves race? Should racism be the first thing on my mind when I see those statistics? Could it be that we are jumping to conclusions and that we are, in fact, just hyper sensitive?

One thing is certain; the statistics show that for whatever reason, a problem exists. The U.S Justice and Education departments teamed up last July to examine the numbers and work towards effective reform. Schools across the metropolitan area have instigated cultural sensitivity training and positive behavior initiatives to take on a more proactive approach towards discipline in general. This February, the district is scheduled to begin a formal evaluation of disciplinary systems to identify disciplinary patterns and attempt to understand the cause for suspensions in general. Carlesa Finney, the school districts director of assurance and human relations says that one of the major focuses will be equalizing and legitimizing suspension criteria. Will these initiatives truly solve the problem? Is this even an issue that can be solved through administrative action? We will find out.

Hank’s Oyster Bar

Hank’s Oyster Bar

By Andrew Kahn

“So we’re kind of new to this whole oyster thing…” my sister shyly says as the waiter approaches. My sister and I sit and wait expecting a pretentious scoff followed by a carefully rehearsed list of the available crustaceans. However, the response we actually received was the exact opposite.

With a genuine smile our waiter replies “no problem at all, let me walk you through it.”

Hank’s Oyster Bar is an oasis of relaxation located on King Street, the busiest of places in Old Town. While the street can be loud from the traffic and crowds, the volume of the restaurant is reasonable; parties are able to converse without having to raise their voices. The tables are relatively close together and even though other party’s conversations are audible, it makes the dinner seem like a large family dinner with multiple conversations rather than a nuisance. The waiters and the bartender are constantly talking with customers providing the place with a friendly neighborly feel.

After we ask about the selection of raw oysters, the waiter goes into a detailed description of the six varieties they are serving at the moment. Three are from the west coast and three are from the east coast. Each has a unique taste owing to the harbor it came from. My sister and I decided on a local favorite: the Shooting Point from Virginia. According to the website, it is described as “Shells with honey hues, slightly sweet plump meats, and an incredible pure brine finish that can only be equated to kissing the sea herself.”

While waiting for the shucked oysters to arrive, I notice the décor, which provides a similar neighborly feel as described above. The floors are bare, the walls are exposed brick and a there’s a metallic theme throughout the dining room reminiscent of a fishing boat. Rather than bread or chips, a small bowl of gold fish are placed on each table. The restaurant is quite narrow, yet the walk through in easy and unobstructed. There are ten unclothed tables in the front and another ten in the back. Multiple blackboards on the walls advertise the freshest oysters and the daily specials. The walls that are not brick are a comforting tan color.

Within minutes of ordering a couple Shooting Points, they arrive at our table in elegant form. After dressing them up with lemon and a cocktail sauce, my sister and I tap our half shells together and chow down. While I did not feel I was kissing the sea, the oyster had a distinct brine taste that truly tastes like you have a mouthful of sea in the most delicious way possible.

After quickly finishing the oysters, our waiter comes over. In any other restaurant, I would say he simply took our order. However, in Hank’s Oyster Bar everything is a conversation. We briefly talk about the chef and owner Jamie Leeds and her illustrious culinary career. We discuss the restaurant’s predecessor, the Hank’s Oyster Bar located in Dupont Circle. From talking to our waiter I learn that from the time Leeds closed on the venue, it only took thirty-five days to open the new Hank’s. This is due to the fact that the floor plan remained almost exactly the same and the restaurant is practically a carbon copy of the one located in Washington D.C. Everything from the menu, to the décor, to the music (a relaxing mix of artists such as Jack Johnson and Coldplay) is the very similar. At the end of our lengthy chat, my sister and I remember that the man we are talking to is in fact a waiter and we should probably order something to eat. I decide to get an Oyster Po’ Boy, which our waiter strongly recommends and my sister orders fried oysters with a side of collard greens.

When the entrees arrive at the table, I am thoroughly impressed. Sitting in front of me in a unique, toasted white bread bun is a mountain of fried oysters. I attempt to pick it up to take a first bite but oysters begin to fall off the top like boulders running down a steep cliff. I set the extra fried oysters to the side, put a liberal amount of tartar sauce over the top of the sandwich and take a huge bite.

The taste of the Oyster Po’ Boy amazes the consumer with its layers of taste. On the outside, there is the perfect amount of breading that provides the oyster with a crunchy and salty flavor. Underneath that layer, the large west-coast oyster, which can handle the fryer without falling apart, is somehow still fresh and juicy. Hidden under a canopy of oysters, fresh spinach and the sauce, which tastes creamy with a slight spicy taste, provide necessary contrast from the complex taste of the oyster.

The setting, atmosphere and food of Hank’s Oyster Bar are truly impressive. I would definitely recommend the restaurant for anyone in the mood for seafood.

What’s for lunch?

What is the one thing on everyone’s mind come late November? Thanksgiving. Thanksgiving brings with it the promise of delicious food, whether home cooked or store bought. Consequently, with the recent passing of this November holiday, Montgomery County high school lunches have come under increasing scrutiny, especially in the context of health but also in the overall appeal.

When Michael Alison Chandler, an education reporter for the Washington Post, dined at the Rockville High School cafeteria last week, he (boldly) opted to try the hot entrée. Amidst skeptical colleagues, he munched on pizza and tater tots. Well, actually, chewed would be the better verb. “The verdict” he wrote, was “um, chewy,” and the taste of the pizza was barely recognizable. Now, of course adults tend to have higher standards based on experience, but barely recognizing the taste of pizza? That is unacceptable. It is time that cafeterias stepped it up.

Michael’s decision to try the pizza is somewhat ironic given the recent congressional revision of the agriculture appropriation bill a couple weeks ago. The amendments are highly controversial, as it declared an eighth amount of tomato paste to have the same nutritional value as half a cup of vegetables or fruit. Originally, the ratio as defined by the Obama administration guidelines in January was direct. In other words, an eighth of a cup of tomato paste was equivalent to an eighth of a serving of vegetables or fruit. With these new regulations however, the nutritional value of tomato paste is four times what it was.

What does this change mean for school cafeterias? For one thing, it means a lot of pizza. The revisions to the agriculture appropriation bill have essentially made it easier for school lunch services to save money by serving kids foods that contain a quarter of cup’s worth of tomato paste, like pizza, and counting it as a serving of vegetable or fruit. To the Governments credit, nowhere does the agriculture appropriation bill even mention pizza, nor does it agree that this is an acceptable way to get the kids a serving of vegetables or fruit. Furthermore, school lunches are still measured by federal regulations that limit the amount of calories to no more than one third of the daily-recommended value and fat to less than 30% per meal.  Still, the fact is, congress put money before nutrition, and as a result, is encouraging school lunches to do the same.

The nutritional information of an eighth of a cup of tomato paste actually does matches up pretty well to half cup of fruit. When compared to a half cup of sliced raw apples, the Tomato paste has 32 more mg of sodium and 287.1 more mg of potassium. Other than that, the nutritional information is fairly equal. However, what child is going to eat pure tomato paste? What about the nutritional information of the pizza it is on? According to the school Montgomery County School high school lunch menu, a pizza can contain anywhere from 340 to 465 calories, whereas that cup of apples still only has the original 28 calories. In fact, all the fruit and vegetable options on the menu have fewer calories than the pizza. Students would clearly be better off eating the fruits and vegetables than the pizza.

Aside from the nutritional value, the almost more significant impact of the revisions to the agriculture bill and the resulting standards of high school cafeterias is the message it sends to the students. Because I attend a private school, the school lunch service has funds that enable them to guide students in the right nutritional direction by serving a limited array of unhealthy options. Unfortunately, for Montgomery Country high school, finances are more limited than that of my private school. As anyone can see from the menu, healthy options are already limited. By essentially treating pizza as the equivalent to a full serving of vegetables, cafeterias are indirectly encouraging students to make an unhealthy choice.

Yes, money is a significant factor in all this, and saving money by meeting vegetable requirements with pizza is appealing. However, high schools have a responsibility to provide the best opportunities for success they can to their students. These opportunities are not limited to the classroom. Furthermore, if lunch services are going to continue serving the food they do, should it not at least be “recognizable?” Should it not at least be appealing? It is time for Montgomery County cafeterias to re-evaluate their menus and recipes so to increase the overall benefit for the students.

Belle Haven Country Club

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Belle Haven Country Club

By Andrew Kahn

At the start of my senior year, my friends and I decided that we wanted to start a weekly tradition of a group Sunday dinner. However, a conflict arose over where we would dine each Sunday. After much deliberation, we concurred on choosing Belle Haven Country Club.

Belle Haven is located on Fort Hunt Road, just outside of Old Town. For my five friends whom I dine with, the drive from the neighborhood of Belle Haven to the country club takes less than a minute.

As one approaches the large gates of the country club, the “Members only” sign sticks out. Since my family does not belong to the club, I only pass through the brass gates when I come with a friend who is a member. Roughly five years ago my family considered becoming a member but the initial membership fee of close to fifty thousand dollars was too expensive.

With all the news surrounding the Occupy movements and the protests of the %99, it is easy to see that only the wealthiest of the %1 can afford to eat at Belle Haven. Once you step through the gates, you are immersed in a world of wealth. Last Sunday, we make our way to the dining room, and attempt to find a spot amidst the expensive foreign and sport cars that fill the parking lot. My black 2003 Honda Accord sticks out like a sore thumb. A few spots away is a 1950’s Rolls Royce Phantom with a driver waiting in the front seat.

My friends and I wait in a short line when we enter the clubhouse. Sundays and Fridays are always the busiest because of the all you can eat pasta bar. After a five-minute wait, the hostess seats us in the Adult Grille and takes our drink orders.

The atmosphere of the Adult Grille has the undeniable aura of affluence. The tall leather chairs are extraordinarily comfortable and slightly resemble thrones. The fireplace is constantly attended to and the warmth fills the room on the cold winter night. Outside, the sun is setting on the well-known, 72-par golf course.

Next to the Adult Grille is the Family Grille, which is filled with children of all ages. All of the other groups in our dining room were older people. The conversations of these groups are very similar: two staples of conversation are the stock market and the republican party.

After we get situated and order a crab dip for the table, we make our way to the pasta bar. The amount of options is quite extensive. There are three different types of pasta: spaghetti, penne and bowtie. After you have chosen the pasta you can chose from twenty toppings of various meats and vegetables. Finally, you choose your sauce: alfredo, tomato or butter.

The same chef has been working at the pasta bar for as long as I can remember. After I tell him my order of spaghetti with chicken, bacon, peppers and alfredo sauce, we talk about the country club. He told me that the club was founded around 1925 and he started working here just before the huge renovation to the clubhouse in 2005. My pasta is ready after a few minutes and I join my friends back at our table.

I have come to expect a delicious meal every time I come to Belle Haven. This dinner was no exception. The pasta was creamy, delicious and filling. The bacon and the chicken tasted freshly cooked rather than refrigerated. The portion size is also huge and I rarely finish my plate. My only complaint is that the pasta tends to be a little too oily and makes me feel unhealthy. However, my guilt is balanced out by the all you can eat Caesar salad.

When its time to pay the check, one of my friends always pays for my meal using his family’s member number. Members have a monthly minimum of five hundred dollars that they must spend on food per quarter and my friend’s parents encourage them to eat at Belle Haven frequently so they can meet the minimum. You do not have to ask me twice to eat there!

The dining room at Belle Haven Country Club is a luxurious and enjoyable experience. The food from the pasta bar, along with from the menu, is great. I would definitely recommend Belle Haven to all that have the opportunity to go.