issue 09 / volume 41 A hair-raising tale! » Knowing when to wash your hair, and when to leave it the heck alone! Brittney MacDonald m™ Life & Style Editor ie NMilifeandstyle @theotherpress.ca f you've been catching flak from your significant other or family for not washing your hair every day, then you're not the only one—and the truth is, youre not supposed to! times my family and boyfriend have been grossed out by the fact that I only wash my hair maybe two or three times a week. Being completely honest, up until recently I was one of those people who did wash their hair every night before I went to bed, and I was completely baffled when other people told me that they didn’t. | mean, how could they get greasy? Then a friend of mine told having issues with breakage : consider the fact that you’re : washing all the essential oils : out of it. Essential oils are the : good kinds of oils, the stuff I can’t count the number of : that keeps your hair shiny and : healthy looking. Generally : shampoos have sulphates : in them, which break down : oil and wash it away. Used : too much, the sulphates will : actually start breaking down : the oils your hair needs to : keep itself strong, resulting in : breakage, and in some cases, : hair loss. : can’t wash your hair every day manage to do that? Wouldn't it | without damaging it, but it : looks greasy if you leave it, : even for one night. me that maybe the reason I was : : and fly-aways might be because : : I washed my hair too much. : Logically, it didn’t make much : sense to me. Hygiene is good, : right? So then why would : keeping your hair clean be bad : for it? It is bad for your hair if you : So now youre stuck. You Not to fret, there area number of easy solutions. : Number one is that you can : switch to an organic shampoo. : Organic shampoos don’t : contain sulphates, so they are : less likely to damage your hair. : The trouble is they can be expensive, and a lot of people : complain they cause dandruff. Solution two is that you : can wait it out. Usually if your : body is used to you washing : your hair every day, it will : actually produce an excess : of oils to protect itself. Stop : washing your hair so often : and your scalp will eventually : produce less. The last solution, and : the one that I personally : subscribe to, is dry shampoo : and/or powder. Dry shampoo : isan aerosol powder that : you can spray into your hair, : and it will soak up the oils, : allowing you to brush it away. : This removes the excess oils, : but will leave the majority so you can reap the benefits. : Most dry shampoos also have : conditioners in them as well, : making your mane easier to : tame. This is a really good : solution if you have naturally : fine hair, because it will : actually thicken it slightly and : give it texture, which will allow : it to hold a style for longer. : Don’t like aerosols? That’s : totally fine, just take a large : powder brush and dab loose : powder into your roots. This : will do the exact same thing; : don’t forget to brush it out, : though! So then, how do you : know when to wash your hair? : Eventually you'll be able to : feel it. Instead of greasy, look : out for when your hair feels : too stiff. Generally that’s a : good indication that there’s : either too much product in it, : in the case of if you're using : a dry shampoo, or that it’s accumulating too much oil. life & style // 17 Image from HerCampus.com Meatless Monday: Vegetarian sloppy joes » A meaty classic goes : pretty evenly. Brittney MacDonald m Life & Style Editor ie NM lifeandstyle @theotherpress.ca hough this recipe may seem intimidating because of its long list of ingredients, I can assure you that the slow cookers is a great option if you're a busy student on the go: just quickly toss in whatever you need in the morning, and then it'll be ready by the time your day is done, ensuring that you have a healthy, homemade meal to fuel that big ol’ brain of yours. Soak the pinto beans for approximately two days in the fridge. Ina large skillet or frying pan, heat oil and add onions. Cook onions for approximately eight minutes, stirring occasionally. You'll be able to tell you’ve cooked them long enough when they start to brown slightly. Add chilli powder and garlic, stirring constantly until you really begin to smell the garlic. It shouldn't take very long, less than a minute. Just make sure it’s all mixed in meatless! Remove from heat before : stirring in the vinegar. Scrape : any browned bits off the side : and bottom, making sure that : they stay with the onions for : when you transfer them to the : slow cooker. Spray the slow cooker’s basin with cooking spray. complication ends there. Using : Take the pinto beans out : of the fridge and drain them, : then rinse them under cold : water before putting them in : the slow cooker. Add the red : bell pepper, tomato sauce, soy : sauce, water, and tomato paste; : stir until everything is evenly : mixed. Layer the onion on top of : the veggies and beans already : in the slow cooker. Do not : mix them. Having the beans : underneath the top onion layer : will make sure they won't dry : out. Put the lid on and cook on : high for five hours. Stir in cabbage, zucchini, : honey mustard, sriracha : (optional), corn, brown sugar, : and salt; then cook for an : additional 30-40 minutes. : Just make sure the cabbage is : tender. Serve on toasted hamburger buns. Ingredients: 2 tbsp. olive oil 14 large white onions (sliced) 4 cloves garlic (chopped very fine/minced) 3 tbsp. chilli powder 2 tbsp. balsamic vinegar 1cup dry pinto beans 1 medium to large red pepper (chopped) 1 cup tomato sauce % cup water 2. tbsp. soy sauce 2 tbsp. tomato paste 4 cups cabbage (thinly sliced) 1 medium zucchini (chopped) 1 cup defrosted frozen corn 3 tbsp. honey mustard 1 tbsp. brown sugar itsp. salt 2 tsp. sriracha sauce (optional) 10 hamburger buns « } #DOUGLIFE Share your photos with us on Instagram using the hashtag #DougLife, for a chance to be featured in the paper! i ae Ce eles i com 36 likes nicole_sereda Finally got myself a bonafide brand new DOC Softball hat. #softball fdouglascollege (yy f& Q @ QA This week’s photo is by Nicole Sereda.