MARCH 2020 Issue two page spread

Sophia Carson
staff writer
With a new age of environmental
consciousness has come a spike in the
interest of veganism. From 2014 to 2017,
the number of vegans in America grew
by 600 percent from roughly 4 million to
19.6 million.
According to the Intergovernmental
Panel on Climate Change, approximately
a quarter of global greenhouse gas emission
come from food, with 58 percent
being solely from animal products.
Becoming vegan is a suitable choice
for some. They feel, rightly so, that they
are affecting the environment in a small,
but impactful way. Sophomore Lina
Aboghalyoun switched over to veganism
around eight months ago, and she feels
the choice, although difficult at times, is
worth it in the long run.
“It comes with its fair bit of challenges
like many other things that go ‘against
the norm,’” Aboghalyoun said. “My family
isn’t vegan, so I am constantly surrounded
by foods that I grew up eating
and loved at one point. Even to this day it
can be challenging for me because it’s so
disconnected from the animal. I just get
used to always choosing to do ‘the right
thing’—in my view—that daily temptations
(and) cravings aren’t worth it.”
Although making the choice to
become vegan is easy for some, this is
not an option for those in lower socioeconomic
classes. Imagine living paycheck
to paycheck, as many Americans are, and
having to turn down a meal because the
products used to make it aren’t vegan.
The main difference Aboghalyoun
made was in regards to cooking.
“The only drastic changes for me
were that I had to cook more often. Eating
out was less likely because most fast
food restaurants didn’t have substantial
vegan options,” Aboghalyoun said. “I did
end up (becoming) more informed about
nutrition. Learning to cook, while at the
start was a hassle, actually became a
creative outlet and something really fun
for me.”
Sophomore Maddie Galyon reflected
The growth of veganism
on her time being vegan for the first it onto others.
month of school, and came to a similar “I think there are good things to take
conclusion.
away from being vegan, there are still
“It was my dinners that I got the some vegan items that I use in my daily
most creative (with),” Galyon said. “It was life,” Galyon said. “But I also feel like people
obsess over being completely vegan,
actually sort of fun, but it was also hard
because I don’t have a very good concept that they’re making choices that aren’t as
of time. I didn’t realize how long some smart for the environment. Even though
of the meals would take. I wouldn’t start they aren’t using animal products, there
cooking until I was hungry, but it took a are some plants where harvesting them
long time to cook. I wouldn’t get hungry is really bad (for the environment). People
until six, but I wouldn’t be eating until need to take that into consideration and
eight.”
worry about the balance.”
The main difficulty these two shared When it comes down to it, there
was an increased amount of time dedicated
to preparing food. This may seem easy we make. To make the smartest choice for
needs to be balance in every choice that
for some, but for others working multiple ourselves, others, and our environment,
jobs, they don’t have the time to dedicate that takes time, and research. As opposed
to spending hours preparing meals for to changing your entire lifestyle, maybe
themselves, or their entire families. try implementing some aspects of veganism
into your life. Try meatless Mondays,
This is in no way an advocation for
everyone to become vegan, nor is this an or maybe just drink almond milk in your
argument the other way around. This is coffee. In order to come together to tackle
simply an attempt to try to see both sides climate change, we don’t need divisions,
of veganism. Because this lifestyle is not we need to unite and work together to
an option for everyone, we shouldn’t push make the smartest decisions we can.
Photo by Sophia Carson
Sophomores Garret Eichlin and Maddie Galyon are shown eating lunch together.
While a healthy choice, veganism can be isolating to communitites that
can’t afford the extra cost.
NORTHWEST HORIZONS STAFF
OPINION
Chicken Salad
Chick delivers
retro experience
to Greensboro
Sarah Teague
op/ed editor
Nestled between a sports bar
and a gym on Wendover Avenue,
Chicken Salad Chick supplies
Greensboro with good food and a
welcoming atmosphere. Pastel pink
and green line the walls and tables
of this restaurant, giving the place
a retro vibe with modern amenities.
While it’s only open from 8-3,
Chicken Salad Chick is the perfect
destination year round. An outdoor
patio makes it a great way to eat
during warm weather, placed in the
shade to shield you from the sun.
However, the environment isn’t
the only thing that draws customers
in.
Chicken Salad Chick offers a
wide and unique array of chicken
salads -- available in sandwich or
scoop form -- and pimento cheese.
Their jalapeno chicken salad
combines the sweet jalapeno flavor
without the overwhelming bite that
can sometimes accompany that kind
of spice. The chicken salad is also
delicious, a classic flavor without
the grapes and nuts that can ruin a
perfectly good sandwich.
Their sides also pair very nicely
with the main chicken salad --
soups, pimento cheese and pasta
salad are just a few of the options
available. Their potato soup comes
out piping hot and is a nice play on
the classic flavor.
Quick service, great meals and a
retro atmosphere are all things that
define Chicken Salad Chick and are
all things you will be able to enjoy
your next visit.
Editors in Chief
Megan Harkey
Nathan Vescio
News Editor
Christy Ma
Op/Ed Editor
Sarah Teague
Spread Editor
Autumn Dixon
Sports Editor
Kaylen Ayres
Features Editor
Madison Magyar
Arts & Entertainment Editor
Kimberly Brown
Webmaster
Nathan Vescio
Staff Writers
Adam Sasser, Jacob Teague, Morgan
DelFava, Lily Hughes, Val Orozco,
Kaitlyn Sumner, Kelby Shouse,
Laina McCoy, Mycheal Warner,
Sophia Carson, Ava Rickelton,
Jhenesis Hines, Angela Lam
Contributing Writers
Hinal Patel
Sarah Arteaga
Adviser
Melanie Huynh-Duc
Principal
Ralph Kitley
Northwest Horizons
@nwhorizons
@nw.horizons
@nwhorizons
Statement of Policy
Serving as a primary printed
and online forum for student
opinion, Northwest Horizons publishes
four times each year published
by the staff at Northwest
Guilford High School. The paper
is supported through community
advisers.
Staff Editorials are unsigned.
The stance of each editorial is
voted upon in staff meetings, but
requires the approval of the majority
of the editorial board.
All members of the school community
are encouraged to express
their views. Letters to the editor
must be signed when submitted.
March 2020
www.northwesthorizons.com 9