Mia Swart: The discovery of a worm in a burger at the Wits main dining hall reported in Wits Vuvuzela last week was not a unique find, although the university claims incidents like this are rare.
There have been previous food scare alerts – about one every six to nine months. Last year, a worm was found on a piece of broccoli at Jubilee Hall, said Joanne Rowan, deputy director of Wits Catering and Retail.
However, Rowan said very few of these incidents happen.
Hangula Lukas: A new bylaw regulating the purchasing and consumption of alcohol came into effect on April 1st.
The new regulations, passed by the City of Cape Town municipality, require all liquor stores to close at 6pm and make it illegal for certain pubs and clubs to serve alcohol after 2am.
CARMI HEYMAN: For most students, university life can be directly linked to drinking alcohol – legally, that is.
However, if Health Minister Aaron Motsoaledi has his way, students who are 21 years old or older may be the only ones who are allowed to drink legally. At a recent World Health Organisation meeting in Boksburg, Motsoaledi addressed numerous issues concerning alcohol and said that raising the legal drinking age from 18 to 21 is one of a range of measures being considered to reduce the harm caused by alcohol consumption.
Dineo Bendile: THE WITS main dining hall has come under the spotlight following the discovery of a worm in a burger last week.A second year accounting student discovered the worm after she bit into her chicken burger.
The student, a house-committee member at one residence, was having lunch at the main dining hall on East Campus when she discovered the worm in her food.
Katy Scott: I remember being entertained for hours watching snails become quite spectacularly sozzled in the buckets of beer my mother left out to drown them in. Interestingly enough, I’ve found it takes approximately a bucket of beer for our generation to come out of their shells too.
Hannah Simon: The horse-meat phenomenon that surfaced in Europe has created worldwide upheaval. While South African meat merchants may not be role-players with regards to the plight of the pony, they are, however, guilty of something related.
Neigh, neigh – forget equestrian eats. Scientists of Stellenbosch University have spotted traces of donkey, goat and water buffalo in some South African meat brands. Sample meats that were initially tested were found to contain ‘unconventional’ (to say the least) ingredients.
Shannon Holcroft: With the ever-increasing global population, the organic movement might be on the brink of extinction.
Organic is a buzzword in our health-obsessed society. Any product sporting this label is thought to be tastier, healthier and better than its inorganic opponent. Upmarket stores have jumped on the vegetable oil-fuelled bandwagon, stocking certified organic products at astronomical prices. Organic farming is widely thought to be the healthiest option for our planet’s well-being, as well as our own. But this view is being challenged by leading scientists and agricultural experts.
Cassidy Nydahl: A few basics can make a whole menu of delicious meals.
Student pantries (or let’s rather say, solitary food cupboards) are notoriously under-stocked. This makes deciding what to make for dinner quite a mission. Here are a few basic ingredients students should always have on hand that make the base for many simple, delicious and healthy meals.