New Passport Rules

Dont Forget your Passport!

By Affad Shaikh

New brings new laws and policies. One that affects all of us is the US policy on travelling. According to the State Department, all travellers to Mexico, Canada and the Carribeans must have a passport with them upon entry to the United States.

So that means: You must take your passport, but you dont need a visa. You have to present your passport when you are arriving back into the United States, but you should still take all precuations you would take when travelling with such an important document.

Muslims have faced "interviews" with Customs agents frequently, but those who can not produce a passport will be interviewed by customs agents, who will decide whether to let them into the country. I wonder if the treatment metted out to Muslims will also be visited upon these negligent air travellers.

The only valid substitutes for a passport will be a NEXUS Air card, used by some American and Canadian frequent fliers; identification as a US Coast Gaurd merchant mariner; and the green card carried by legal permanent residents. Active members of the U.S. military are exempt U.S. Coast Guard

The policy signals a shift in how the United States controls the access to its borders by requiring all people to present proper identification in this case a passport versus what used to be a drivers liscence in the past. This policy will be further enhanced by January 2008, when all border crossings- land, sea and air- will require US citizens to have a passport upon seeking entry into the United States.

Party poopers indeed. Imagine all those drunk UCSD and SDSU students trying to remember where they left their passport, some coyote probably slipped them a pill, a hot mamasita and swiped their passport from under their nose- sucks to be intoxicated. This new measure will definatly dampen the cross border economy built on tourist and party animal money alike.

Win Thai: A Fresh Alternative

A Fresh Alternative

By Affad Shaikh




Thai food is a wonderful alternative to the "where should we eat" question; there is always something for everyone.

The variety of dishes found at a Thai restaurant can be mind boggling for a hungry palate, so I’ll take it upon myself to guide you through the menu at Win Thai.

Win Thai is not the place to go if you are looking for service or ornaments. Down-to-earth and cheap are the two characteristics that define the Win Thai experience. What you are here for is food. The "halal" sign on the door should guide you here. There are no pork or alcohol dishes to contend with like many other Thai restaurants.

Lunch is quick in service and offers a well-balanced meal. It comes with a main dish, side of rice (steamed or fried) as well as your choice of a bowl of soup or salad. All of this is just under $6. The soup, Tom Kah Gai, is worth trying. A hot and sour concoction, flavored with chili, lemon grass and coconut milk, this soup creates a lip-smacking tart taste with chicken and mushrooms.

Quintessential to Thai food are pad thai, panang, and curries. If you have never had Thai food, these are the main dishes to choose from before experimenting with other options.

Pad Thai is a one meal deal from the streets of Bangkok. It’s a mix of rice noodles, fried eggs, bean sprouts, and cabbage (to name a few ingredients), in addition to a choice of chicken, beef, or shrimp. Prepared in a wok, seasoned to taste, and topped with peanut sauce, the dish is amazing in its blending of sweet and spicy. I find it quite filling. Pad Thai can be difficult to eat due to its consistency of noodles and vegetables, but the taste is tantalizing, though I have tasted better at other places.

In Thai cooking there are four flavors: sour, sweet, creamy and salty. Heat stirs the flavors up, and all tastes are basic and concentrated. For example, mint leaves means large mint leaves in the dish, but that is what creates the "sweet spots" where the flavor just tastes right. This is what makes Thai curries different from Indian curries.

I strongly recommend the panang at Win Thai, although it is an acquired taste. Chicken or beef is cooked with coconut milk. This basic ingredient is the base that gives a sweet and creamy texture to the dish, while the spice is found in the basil leaves and chili flavoring. However, put a touch of soy sauce on the rice because I found the salt lacking.

If you are not a sweet curry fan, then try the mint, ginger, garlic or green curry dishes. Each curry is built around the one defining ingredient and is spicy to taste. Green curry is a good replacement for the creamy texture of the Panang but without the sweetness. Keep in mind that each curry has a strong taste of the one main ingredient.

A King of Thailand once mandated to his cooks that no dish be served more than twice a year and that each meal must be different from the previous. At Win Thai, you can choose from a wide variety of exceptional flavors and have a different culinary experience with each visit. Win Thai offers a refreshing alternative to the Indian, Arab, American and Persian restaurants with little damage to your wallet.