The Halloween Edition
Hi guys,
We hope you’re getting stuck in with uni life again - no spooks and scares or, more commonly, stresses about deadlines. Now we’re into the Autumn season, it’s great to go on crisp walks with the backdrop of changing leaves. But it’s also getting colder too, and with all the rain, I’m kind of thankful that my 9am lectures are online. The gloomy weather can bring some pretty glum feelings - like seasonal affective disorder - which we’ll be discussing below. In this month’s edition - first we have a couple-of-things all-hallows-eve, which we’ll be paying homage to (in true GUFAB tradition) with some articles based around physical body fears and halloween-y treats from all over the world. You can check out last year’s Halloween newsletter here if you still want more! In honour of Black History Month (in the UK, this October), we’ll be looking at a celebrated historical figure - Wilma Rudolph - and lessons we can learn from her. We’ll also feature some scrumptious recipes that I’m sure will come in handy for the month ahead, so save this letter somewhere special.
Tucked in amongst these longer reads, we also have some lovely pieces written in our last event - the Food Writing workshop.
Remember to check out our socials - @gufoodandbody on Instagram and ‘Glasgow University Food and Body Society GUFAB’ on Facebook - for all the info about us you need.
But first up - here’s the schedule for this month’s happenings!
This month
some dates for your diary… or a scrap bit of paper (we don’t judge)
Crafting at the Record Factory: Self Portraiture and Self Image: 28th October
Come and paint, collage, craft with GUFAB at Record Factory for a chill evening and casual discussion about how self-portraiture can reflect our self-image in different ways.
GUFAB will provide paint, paper, brushes, pens, magazines, newspapers, pictures, and whatever other craft supplies we can get our hands on. You're welcome to bring whatever supplies you'd like, and perhaps any particular collage materials you'd like.
We'll be thinking about how typical portraits or depictions of people focus on the physical - usually conforming to a narrow body ideal. What would self-portraits look like if they were representing other dimensions of ourselves, celebrating different parts of our bodies, or challenging traditional representations? You're welcome to go off piste and leave this theme behind or to take it in whatever direction suits you best.
The Record Factory is on Byres Road, close to the Dumbarton Road end. We'll be in the back room which you get to by heading towards the bar and turning left - towards the toilets!!
We'll be setting up for the event from 18:45ish so if you'd like to come a bit early and familiarise yourself with the space you're welcome to.
If you have any questions about this event email gufabpositivitysoc@gmail.com
You don't need a ticket for this event and spaces will be first come first served, but you're welcome to turn up late or leave whenever you'd like! The event is free to attend but we'll be collecting donations for BEAT Eating Disorders.
GUFAB Library and Online Resources
We are pleased to announce the launch of the GUFAB library - a compilation of books about food, the body, our relationships, politics and more. These will be free to borrow - you can write your name next to the book of interest in our spreadsheet, and pick it up at one of our events. Get your requests in before the 28th if you want to pick up your borrow at The Record Factory!
You can find the link for the spreadsheet here.
Also, we have compiled a range of online resources that will be available on google drive here. These are various books, articles, art, podcasts and more! This cornucopia of knowledge is community based, and so if you have any resources you would like to add to it, please get in touch!
COP26 exhibition
Now it’s not food and body related, but those who are interested in literature, climate change, and want to visit an exhibit during COP26 are welcome to come to ‘Streams of Hopelessness’ - an exhibition which is part of the GO Project between University of Glasgow and JGU Mainz. It explores literature's relationship with nature and how we ‘write’ the environment. Newsletter coordinator Aysha (writing this) will be there, alongside a team of students from both universities, exploring the ways we interact with nature and the climate crisis through writing (among other exhibits centred around climate change). This will be held in the Debates room and Reading room in the GUU, on the 5th of November, from 10 to 4, so please feel free to pop in!
COP26 Youth Hub
And since we’re talking about COP26, we might as well mention Glasgow University Environmental Sustainability Team’s COP26 Youth Hub at the Queen Margaret Union. It’s running during all the weekdays of COP (1st November to the 12th) and will be hosting workshops, talks, screenings as well as being a place for young activists to relax and decompress. It’s open 10-5 everyday and for 16-30 year-olds. Find the website and the full timetable here. GUFAB co-president and GUEST Sustainable Food Promoter Madeleine is hosting an event on forming sustainable food policy on the 11th November which you should check out!
Seasonal Affective Disorder
By Aysha Sohail
Content warning: discussions of depression, emotional eating.
When I saw the weather forecast predicting rain for a whole fortnight, my heart did slightly drop. It’s that time of the year again when nights are starting sooner, the temperature falls and often with it, moods fall. Seasonal Affective Disorder, or SAD, has a name that suits its nature. For the lucky few who are unaware, SAD refers to seasonal depression. Reduced exposure to sunlight is listed often as a cause, hence why it strikes at the end of autumn and throughout winter. A scientific theory behind this is that the hypothalamus in the brain doesn’t work as well as we’d like due to less sun. When you have SAD, melatonin - the sleepy hormone - can be produced more than usual and serotonin, which affects the mood, appetite, and sleep is lower in quantity. This leads to depressive feelings, and our circadian rhythm can be affected by the differing levels of sunlight. Often, a person with SAD eats more carby and sugary foods at the onset, sleeping for longer as well. Later on, a more heavy depression can set in, including withdrawal from people, and continual sad feeling.
For me, feeling SAD is combated by time outdoors. The more time I spend in natural light, the better I feel. I also try to lean into the autumn spirit. Whether it’s burning a cinnamon candle, baking an apple pie (or picking apples!), autumn does not have to be gloomy. The thought of wrapping up in a warm checked blanket, putting on a film, and sipping a pumpkin spice latte can bring some sense of grounding to your routine. Adding some fairy lights to your room can make the place cheerier, and getting stuck into an atmospheric book is always good escapism.
I confess that I never used to see the benefits that some of these subtle autumn rituals. But now, the beauty of changing leaves and flannel shirts only bring comfort. I think this is one of the effects of the pandemic: personally - it’s made me more appreciative of living life fully, not glossing over small details like this that can bring endless comfort.
Back to combating SAD, and not being side tracked by my autumn appreciation (although gratitude does wonders!), sticking to the same sleep routines, and trying to get out upon waking can help. Basically, trying to get as much natural sunlight as possible is recommended. Exercise is mentioned by the NHS as a helpful treatment - one that requires a bit more diligence on my part - especially on cold days! You can always practice yoga next to the fire then curl up in a knit blanket, but getting out for a brisk walk, even if for only half an hour, can do wonders to lift the mood and offer a change of scene. Socialising with friends, making time for yourself to practice self care, and creating a hygge/mys environment are other good practices. This can be done with fuzzy socks, thick blankets and warm candles.
I hope it helps to know that if you’re feeling this way, you’re not alone. Perhaps reach out to a friend if you aren’t personally suffering - it can mean the world when you show you care. And for the vast majority of people, SAD ends as the sun starts to come back and through regular practice of remedies mentioned above. However, if you feel you can’t cope, don’t struggle in silence. Reach out to your friends and/or family or seek guidance from a counsellor (your GP can assist with this).
Fear: Approaching the plate
By Victoria Hoyt
Content warning: discussions of disordered eating, fear foods.
As Halloween approaches, it’s important to be mindful that for many people, particularly those suffering or recovering from eating disorders, the scariest thing is the idea of weight gain. This fear often comes hand-in-hand with fear foods, or foods that are particularly triggering; for example, you might struggle with a certain food because you fear that, upon gaining access to it, you will eat beyond satiety and gain weight. Since this is an idea that many have internalised, it can be helpful to think about ways you can unpack and challenge them. (Note: within the context of an eating disorder, it is important to work through these issues with a specialised team).
Sometimes the best thing to do is sit with your discomfort and ask yourself why you’re feeling that way. Try to argue with the voice in your head that’s telling you that you can’t eat a certain food – at a certain point, you may realise that your fear of the food is much deeper than a fear of weight gain, and is in fact an area where you should improve your sense of self-worth. It can be a long and arduous process to unlearn old mindsets and habits, but having these conversations with yourself (or with others) regularly may slowly shift the way you think about your food and your body.
It’s also useful to consider ways that you can build a more positive relationship with these foods – for example, my best friend and I started a daily tradition where we send each other texts or voice messages telling each other what we had for breakfast that morning. For us, that makes every breakfast a fun and social experience, in addition to normalising the fun foods we enjoy – like Mexican hot chocolate, porridge with ample amounts of peanut butter and bananas, or omelettes loaded with cheese and vegetables.
Finally, allowing yourself access to fear foods is key. Telling yourself that something is off-limits is the best way not to be able to stop thinking about it, which ultimately results in feelings of guilt and shame when you finally eat the food. Giving yourself permission to eat these foods regularly helps them become less of a big deal – when you look at it the way you would any other food, it’s suddenly not as scary. It may also help you to realise that even after you eat that food that once seemed so scary, life goes on.
The bottom line is, be kind to yourself (I acknowledge that that’s easier said than done), and if certain foods or the thought of weight gain scare you, challenge those thoughts in a way that feels comfortable and helpful to you.
Treats from over the globe
Aysha Sohail
Settle into your chair, for we’re going on a journey across the world, looking at different foods traditionally eaten at Halloween.
First up, we have fave dei morti. These cookies from Italy are known as ‘fava beans of the dead’ - deathly appropriate for the All Soul’s Day celebrations they are used in. The fava beans symbolise the dead - dating back to a tradition where fava beans were thrown over mourner’s shoulders in Ancient Rome. This was based in the belief that the beans held the souls of the dead. The cookies themselves are typically small, almond, cinnamon and lemon flavoured, varying a bit depending on where you are in Italy.
Next stop, Ireland! Barmbrack (or speckled bread) is a rich fruit loaf, with mixed spices and currents. Traditionally, it is a treat for special occasions - especially Halloween. In the past, it was custom to use the bread for fortune telling by baking various items into it - these could include a ring, a coin, a piece of cloth and more items that symbolised different fortunes for the recipients. Nowadays traditional barmbrack will still feature a ring, in an ode to past traditions.
Pan de Muerto, or the bread of the dead is next on the itinerary. This is a type of bread baked in the run up to Dia De Muertos, in Mexico, celebrated on the 1st and 2nd of November. It has been described as a sweet, buttery treat incorporating orange and anise flavours. Usually, on the top, there is a pattern of bones forming a cross shape, to represent the bones of the dead. In the centre of the top, a small nub-shape can symbolise a teardrop, a skull or a heart.
Huesos de Santos, or Saint’s bones in English, are a Spanish treat. Traditionally eaten on All Saint’s Day on the 1st of November, these are distinctly shaped. Marzipan rolled into cylinders creates the effect of a bone, with the inside consisting of an egg yolk cream. They have a considerable history, going back to the 17th century, when an innovative monk created the recipe, some say to distract from a pagan celebration at the same time.
Finally landing in Portugal, we settle down for some Pão por Deus. This brioche style ‘bread of god’ lives up to its name - flavours including coconut, lemon, rum or vanilla. It celebrates ‘souling’ - where in some regions, children go from door to door, asking for sweets, and pao por deus. Unlike trick-or-treating, the tradition is a daytime event, with less of the horror aspect, but it still shares many of the core actions.
Reflections on a pumpkin pie
By Victoria Hoyt
I first tried pumpkin pie on the day I met my baby cousin when my parents, my sister, and I were visiting family in New York when I was quite young. My aunt was tired from the stress of having a newborn and another toddler, but she had gotten the pie to share with everyone to celebrate the introduction and reunion of lives. She served me a slice, making sure to squirt a generous amount of whipped cream from the can onto my plate. I ate my serving ravenously, as if I were afraid it would be taken away. When I was finished, I held my newborn cousin in my arms, probably wishing I had more pie.
Recipe time!
Pumpkin Spice Latte
Can’t be bothered waiting in the cold for your favourite autumnal fix? Get your spice rack out and simply craft it yourself at home! In this recipe the delectable mix of spices settle into the milk for slumber, snoozing aromatically in the frothy cream.
Begin with a couple of teaspoons of pumpkin purée. Pop this into your favourite big mug, and stir along a combination of the following spices - pinch of ground cinnamon, ground ginger and ground nutmeg. Add your espresso, or any other variation of strong coffee (about 30ml should suffice). Now for the froth - heat 250ml of milk in a saucepan, until it’s frothing and steaming. Pour this crazed poltergeist of a liquid into your mug, and stir it in. Spoon over the froth afterwards because - if you have a cocktail stick - you may feel inclined to create some froth patterns. This is strongly encouraged. Dust with some more cinnamon, and after settling down with your cosy socks, enjoy.
To spice it up a little more, add espresso vodka, spiced rum or Baileys (for a super sweet coffee). I’ll leave the quantities to you :)
Kidney Beans on Toast
This is a delicious breakfast idea that will get you energised in the morning, ready to walk the hilly streets of Glasgow again. It swirls those warm autumn reds, purples, greens and yellows together to create perfect creamy consistency on a toast of your choosing. It simply melts in the mouth. I hope you enjoy it as much as I do.
To make this, you will need:
1 clove of garlic
1 onion
2cm of ginger
1 red/green pepper
1 tomato
1 can of kidney beans
Small handful of coriander
½ tsp of cumin, and red chilli, and salt to taste.
2 slices of toast
To make this, saute one finely chopped onion with a clove of garlic in 2 tbsp of olive oil for a few minutes. Add some finely diced ginger if you like that (it’s a great antibacterial like garlic). Add ½ tsp of red chilli, and ½ tsp of cumin, and salt to taste. Mix in a diced pepper and a fresh chopped tomato, cooking for a further 3 minutes, on medium heat. Finally, add a can of drained & washed kidney beans (note: never use uncooked kidney beans as they are extremely harmful if eaten raw). Cook for a few minutes on medium heat and then sprinkle with chopped coriander. Serve on a slice of ciabatta or toast of your choice. If you find you have extra, pop it in the fridge or stick it in a wrap for lunch.
Black History Month: Elevating Voices of Strength
By Aysha Sohail
In honour of Black History Month in Scotland, I researched a figure from Black History, specifically sporting history who broke barriers to achieve greatness. Here’s the profile of the inspirational, talented and persevering Wilma Rudolph.
Rudolph was the first American woman to win three gold medals in track and field at a single Olympics (Rome, 1960). When she was younger, Rudolph suffered from not only double pneumonia, but also scarlet fever and polio. Her body suffered to the extent that she had to wear a brace on her left leg, however, it was eased through physical therapy and training which later empowered her to compete in the 1956 Melbourne Olympics. She grew up in the American South, at a time when segregation policies and racism were rife. In high school, she participated in sports and was recruited by a track coach from Tennessee State University. After her win at the Olympics, her hometown of Clarksville wished to honour her with a parade, which she lobbied to be open to Black and White people, an integrated event. The parade (and the dinner that was hosted afterwards) were actually the first integrated events that Clarksville had hosted. She was awarded with the Associated Press female athlete of the year award, twice! After her starlight career in the Olympics, she decided to teach and run a community centre. Eventually she formed the Wilma Rudolph Foundation, promoting amateur athletics. Her achievements inspired people around the globe, as she broke world and Olympic records and expectations of women of colour especially at the time.
She was known as “the fastest women in the world” at the time of her wins.
We end with some fabulous quotes from Rudolph - I hope they inspire you as much as they motivated me.
“Never underestimate the power of dreams and the influence of the human spirit. We are all the same in this notion. The potential for greatness lives within each of us.”
“I tell them that the most important aspect is to be yourself and have confidence in yourself. I remind them the triumph can't be had without the struggle.”
“My mother taught me very early to believe I could achieve any accomplishment I wanted to. The first was to walk without braces.”
“I believe in me more than anything in this world.”
That’s it from us at GUFAB this month, we hope to see you again at the bottom of the newsletter next time too! Happy Halloween!
Newsletter written by Aysha Sohail with contributions from Victoria Hoyt. Edited by Thalia Grou.