Life and Style

When Constance Puleo of Verona, N.J. wakes up in the morning, she prepares for class like most college students do: she hops in the shower, grabs a quick bite to eat and reviews her homework assignments before driving to her first class of the day.

In fact, Puleo is just like any other typical college attendee – except she’s nearly fifty years older than the rest of her classmates.

“When I get into school, you can see the difference in my age,” she says. “But after awhile, we’re friends. It’s fun. I think the kids are great, too.”

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Justin Timberlake. Not exactly a name that inspires much confidence in the music world. Except, of course, in bubble gum land. His first solo album proved only that he had musical talent beyond that of *NSync, but did little more than that. Now, with his latest cd, “FutureSex/LoveSound” he allows the listener to see that his musical prowess extends much, much farther than the world of pop.

John Chen loves bubble tea. He likes the fancier kinds, like Malted Blizzard Tea, Honey Milk Black Tea, and Cranberry Black Tea. But he also attests to the value of classic flavors like Milk Latte, simple but a staple in terms of his business.

Chen is an owner and manager of The Old Teahouse in Collegetown, on Ithaca’s North Hill. He is only part-owner, though, giving credit to his three brothers, who worked together with him to open The Old Teahouse in September of 2001. It was a family effort made by the four California-raised brothers.

You get to make the rules, but you also take direct responsibility for your business’s performance."
- John Chen, on owning and managing The Old Teahouse in Collegetown.

Chen and his brothers first came to the United States when Chen was five or six, but they made the final move to California when he was 10 years old. Until then, Chen had been going back and forth between the U.S. and his native Taiwan, the birthplace of bubble tea.

“Each year I fly back to Asia,” Chen says, to find the new bubble tea flavors.

Bubble tea started in Taiwan over 20 years ago and spread in popularity throughout Southeast Asia and Hong Kong. Bubble tea did not then have the tapioca balls it is known by today. Initially, bubble tea referred to the bubble of foam that layered the top of the tea because it was shaken up in martini glasses. When small tapioca balls were added to the tea, Chen says, it became known as pearl tea.

Soon after, larger tapioca balls were put into the tea, making it what we know as bubble tea today. Eventually, bubble tea made it over to the United States, first being introduced to the coastal areas and infiltrating into the U.S. interior from New York and California.

Before bringing the bubble tea phenomenon to the Ithaca area, Chen attended Cornell University and graduated in the class of ’98 with a degree in architecture. His brother, Richard Chen, also came to the Ithaca area to attend Cornell, but John is the only one who stayed on this coast.

Employees of the tea shop, (from left to right) Cesar Mariņo, Radka Mincheva and Alex Komurek. Photo by Christina Bosilkovski

After graduating, the two brothers bounced ideas off of each other and began to scout out possible locations for a bubble tea shop. In 2000 and 2001, retail space near their desired location of Berkeley was hard to find, so when Chen flew up to assess the possibility of the Ithaca location, he found that “this was a perfect starting point.”

Before the shop could be opened, Chen redesigned the architecture to give it a more comfortable feel. What is now The Old Teahouse with its olive green walls, low amber lights, and ottomans in the corners was once a Taco Bell with white walls and florescent lighting.

Chen worked hard to open the shop and jumpstart the business with his brothers. That beginning time of his business was “a strange time,” Chen says, because 10 days after The Old Teahouse opened, the World Trade Towers and the Pentagon were hit in terrorist attacks.It was a time of mixed feelings, between the opening of a new family business and the larger implications of a War on Terror that Americans still feel the effects of. Chen saw it as the beginning of a new phase in his life, a phase in which he both acquired more responsibility and realized that larger forces put some things out of his control. He could control the family business, but he could not force the American economy to do a turn-around.

The Old Teahouse became successful enough for the brothers to open another shop within a year of the first’s debut. The second shop is located at the University of California-Davis, where Richard Chen handles the management duties.

Managing your own business requires self-control and a good work ethic. You get to make the rules, Chen says, but you also take direct responsibility for your business’s performance. When Chen needs to leave the shop, Jose Komurek, a native Venezuelan who has been working at The Old Teahouse for two years, takes on the preparation and oversight tasks. Komurek likes to mix the flavors and create his own concoctions, his favorite being Coffee with Banana, followed by Sesame Coffee and Blizzard Tea. He has held a variety of jobs in the Ithaca area, but he likes working with Chen because, he says, Chen is so nice. “I’ve had a lot of bosses, but this one [John] is the best,” Komurek says, smiling abashedly.

Michael Lee, a senior Economics major at Cornell, agrees that Chen is a good boss who treats his workers well. Lee has been working at The Old Teahouse for two and a half years, and he likes to stick to the more common flavors, like Strawberry Milk. He says that Chen makes juggling a full course load and work easier because he was once a student so “he understands you.” He works with everyone’s schedule and, Lee says, “is very dedicated to the store.”

Lee mentions in particular the Chinese New Year celebration he looks forward to every year. Each year, Chen takes his employees out to dinner to celebrate the Chinese New Year, and they go to the mall together sometimes too. Lee characterizes Chen as the flavor Taro Milk Black Tea because it is a staple in the Ithaca community. Taro Milk Black Tea is “like an institution,” and that is what Chen is to this city, Lee says.

The first year of college life can bring many changes. Freshmen must adjust to living in a new place, develop new friends and learn how to manage their time efficiently. All of these pressures often make it very difficult for new students to focus on nutrition, especially when they are surrounded by buffet-style dining halls and vending machines. As such, planning healthy meals usually falls to the bottom of the list of the many things that a freshman college student needs to do.

Fortunately, dining halls on college campuses across the country already offer many healthy eating options. Students simply need to move past the trays of French fries and vats of ice cream in favor of more nutritious foods. Fried foods and sweets are OK to indulge in once in a while, but they definitely should not be a staple in a college student’s diet. Rather, college students should be consuming a healthy balance of protein, carbohydrates and healthy fats. With that thought in mind, the rest of this article is full of ideas for each meal of the day – and all of them can be made in the dining hall.

In order to start the day off right, college students must eat breakfast. Skipping the first meal of the day is not an option. According to food science and nutrition specialist Pat Kendall of Colorado State University, students complete more work and are better able to focus when they eat breakfast each day. Staying full and focused throughout the morning hours requires a breakfast that is high in fiber. According to an article in ScienceDaily, foods that are high in fiber “boost feelings of fullness.” Therefore, breakfast foods that are high in fiber, such as whole-wheat and bran cereals, will keep you feeling satisfied throughout the morning. Here are a few healthy breakfast ideas that you can either find in the dining hall, or make easily in your dorm room:
Cereal – 354 calories

• 1 cup of Frosted Mini-Wheats (or other fiber-rich cereal)
• ½ cup of skim milk
• 8 ounces of orange juice (or a serving of fruit)

Oatmeal & Bacon – 340 calories

• 1 packet of instant oatmeal
• 2 slices of bacon
• 8 ounces of cranberry juice (or a serving of fruit)

Toast & Fruit – 330 calories

• 2 slices of whole wheat toast
• 1 tablespoon of peanut butter
• ½ of a grapefruit (or a serving of another fruit)

All of these breakfast ideas are high in fiber, low in saturated fat and include a serving of fruit. They are also fairly low in calories and contain more complex carbohydrates, which take longer to digest and keep you feeling full longer. If you have a long wait before lunch, grab a piece of fruit to snack on in between meals. A small granola bar is also a great way to satisfy hunger cravings. Again, these snacks are low in fat and calories, but still filling. However, a healthy snack should not take the place of a meal. Skipping meals will cause you to be hungrier later, which may encourage you to turn to “fast” and more convenient foods, which are often high in fat, cholesterol and sodium (according to the American Heart Association’s Fast Food Report Card). A little advance planning is all you need in order to eat healthy.

Here are some ideas for lunch:
Chicken Caesar Salad – 375 calories

• 3 ounces of grilled chicken
• 1 cup of romaine lettuce
• 1 tablespoon of parmesan cheese
• 2 tablespoons of creamy or regular Caesar dressing
• A few croutons
• (Or toss all of these ingredients into a wheat or veggie wrap! – 515 calories)

Protein-ful Sandwich – 350 calories

• 2 slices of whole wheat bread (or a wrap)
• 2-3 ounces of turkey (or other lean protein, such as chicken or tuna)
• Vegetable toppings
• (Try to avoid mayonnaise – it’s extremely high in fat. Try mustard instead!)

Soup & Salad – 335 calories

• 1 cup of minestrone soup (or tomato, chicken noodle, etc.)
• 1 cup of iceberg or other lettuce
• Preferred vegetables – tomatoes, cucumbers, carrots, etc.
• 1 tablespoon of feta or other cheese
• 2 tablespoons of preferred salad dressing (try to stay away from the creamy dressings– regular Italian or a vinaigrette is good!)
Again, all of these lunch ideas are low in calories, but contain some protein to keep you feeling full. Try to stick to lean proteins, such as chicken or turkey, when you can. Many other sources of protein, such as red meat, can be high in fat. Soup is also a great way to stay full, especially if it contains lots of vegetables. However, keep your portion sizes reasonable when eating soup – it’s packed with sodium! According to the American Heart Association, the daily intake of sodium should be less than 2,300 milligrams, which is roughly equal to one teaspoon of table salt. The average American may consume two to three times that amount each day, thereby increasing their risk of heart disease and high blood pressure. So think before you pick up that salt shaker!

Finally, dinner! Many people are tempted to eat their largest meal of the day at dinnertime. However, your portions should be just as reasonable at dinnertime as they are at breakfast and lunch. Try to fill your plate with mostly vegetables, with only a small portion of protein. Three ounces of protein is considered to be a healthy serving size – that’s roughly the size of a deck of cards. Don’t make the mistake of cramming your plate full of meat and only a handful of vegetables, like some restaurants do. According to Doreen La Duca of Colorado State University, the portions found in restaurants are three to five times the size of what is considered a “reasonable” portion.
Here are some dinner ideas:

Meat & Potatoes – 455 calories

• 3 ounces of protein (poultry, beef, etc.)
• 1 medium-sized baked potato w/ 1 tablespoon of butter (or ½ cup of rice)
• ½ cup – 1 cup of preferred vegetable
Pasta & Protein – 355 calories
• 3 ounces of chicken
• ½ cup of pasta (serving should be the size of a small fist)
• ½ cup of spaghetti sauce
• Small salad (see Soup & Salad in lunch section for ideas)
Most college students don’t usually make a habit of carrying a food scale or measuring cups to the dining hall with them, so all of this talk of cups, tablespoons and ounces may be making your head spin. No worries! This serving size comparison chart from Myfooddiary.com gives you some ideas of what the servings listed above should look like.

The final key to a healthy diet? Lots and lots of clear, refreshing water. Dehydration is often mistaken for hunger, so be sure to stay hydrated in order to avoid unhealthy snacking. About 64 ounces of water (eight 8-ounce glasses, or two Nalgene bottles!) per day should quench your thirst. Try to avoid supplementing your necessary water with soda and fruit juices – both are high in sugar, which can make you crave more sugar and therefore lead to unnecessary eating.

The meals suggested above are just that – suggestions. You can substitute something else in to suit your dietary needs and preferences and still get a healthy balance of the nutrients that your body needs. Regular meals should be supplemented with healthy snacks, provided that your portions at regular meal times are moderate. Eating small snacks throughout the day, such as a piece of fruit, a granola bar or yogurt, is a great way to avoid eating unnecessarily large portions at breakfast, lunch and dinner. Just remember – a little planning ahead is all that is needed in order to maintain a healthy lifestyle.

Note: The meals listed above have been previously used to aid in weight loss. According to Merck & Co., Inc., a research-driven pharmaceutical company, active adult women (including college students) should be consuming approximately 2,000 calories per day, while young men require about 2,400 calories per day. The calories required to maintain one’s weight vary based on height, current weight and age – these estimations are simply average. The meals provided in this article would provide the consumer with approximately 1,050-1,200 calories per day, which is why healthy snacks are encouraged in between meals. If you are attempting to lose weight, a reduction of 500 calories in your daily intake of calories is a healthy way in which to do so. One pound of fat is equal to approximately 3,500 calories (according to Myfooddiary.com), so a reduction of 500 calories per day over the course of seven days will result in the loss of one pound per week. However, consult with your primary physician before making any drastic changes to your diet.