Baked Magazine- Fall 2021

baked the ultimate food high fall 2021 | issue 14

VEGAN VENTURES Simple tips and tricks for adapting to a vegan lifestyle PAGE 22

Skytop Liquors, Bleeding Orange and Blue Since 1982!

1982 was a big year for Joey Peter, SU class of ‘69. It was the year his first child was born and his first liquor store came to fruition. Joey and his wife Janice had their first child in January and bought their first liquor store neighboring the family grocery chain with the signature name “Skytop Liquor”. Along with owning Skytop Liquors, Joey was the President of Peter’s Groceries which was founded in 1944 by his father, John Peter Sr. and had 5 locations throughout Syracuse at its peak.

Joey was a prominent member of the crew team during his time at SU and throughout his whole life. While SU crew was its own fulfillment it didn’t come without its recognition. Throughout his career, Peter won over 1,000 medals, his favorite being from his victories at the Head of the

Charles Regatta in Boston which he won several times. Joey was awarded letter win-ner of distinction and later in the SU Crew hall of fame. Even after graduating, Peter continued to coxswain around the globe in England, Italy, Poland, Scotland, France, and twelve other countries until he passed away in November of 2016 at age 69.

Peter’s love for SU inspired him to give back to the students, coaches, and hard working student athletes. His family is proud to continue the legacy he started sponsoring the only crew scholarship at SU. Their support is shown through a Coach’s Fund, an investment account set for the crew team to get to get equipment and crew shells.

Skytop Liquor has also recently created a donation fund where a percentage of proceeds benefit

The Daily Orange, a non-profit student newspaper.

While Peter has passed away, his legacy at SU remains strong today. His liquor store is now owned by his wife, Janice Peter and his son, John, owns their sister liquor store Peter’s Discount Liquors in North Syracuse.

The family says rowing fulfilled his life, and after he was gone he always wanted to have a crew shell at the SU boathouse. In the fall of 2010, a crew shell was endowed with his name Joseph E. Peter #4. Peter’s family has donated several crew shells over the years with the intention of having Joey Peter’s name always sprinting to the finish line with the SU team.

GO ORANGE!

baked Fall 2021

Meg Aprill Susie Teuscher editor-in-chief creative director

Sydney Bergan Eleanor Quarles managing editor digital director

Corey Henry Jordan Schechter photo director illustration director

Editorial Design senior editors Kate Carniol, Nina Rodriguez,

and Maggie Hicks asst. editors Hannah Ly, Julia Virneli, and Ivana Xie copy editors Sophie Baron, Grace Underwood, and Emily Bright print writers Jenna Byers, Kylie Smith, Emma Knauf, Alexandra Cuoco, Kristy Kim, Sophie Baron, Ireland Walker, Sarah Russo, Whitney Welbaum, Mariana Rufin, Gabriella Sadowski, and Kimberley Mitchell

Digital social media director Jules Fickenscher asst. social media editor Nicole Funes

asst. design editor Natalia Deng Yuan designers Alana Spiro, Amelia Flunchbaugh, Emily Baird, Javali Marri, Lily Shive, Olivia Dublin, Kristin Hauptman, Samantha Levine, Catie Haugen, and Mariano Gama

Illustration asst. illustration editors Chloe Perline and Thomas Harris illustrators Jasmine Ni, Sarah Skalski, Harlow Arcaro, Kayla Tomlin, and Gwen Sonnenschein

Photo asst. photo editors Annie Klaff, Tori Sampson, and

social media team Katerina Davey

Elizabeth Billman

digital writers Sarah Alessandrini,

photographers Alexandra Cuoco, Erica Legaard,

Molly Lindstromm, Margaret McCann, Kate Kelley , Nikki Rafferty, Ellie Rockoff, Reece Nelson, Maddie Roberts, Caleigh O’Toole, Grace Doulé, Yana Bychkova, Eve Neider, Erin Fell, Jules Fickenscher, Julia Langer, and Sophia Leone video director Rowan Ide videographers Lauren Plattman, Sophia Leone, and Courtney Carlson

and Julia Provvisionato

Business & Communications

bakedmagazine.com

pr director Anya Sywulak advertising manager Mark Nash faculty advisor Melissa Chessher

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. Baked publishes one issue each semester.

@bakedmagazine @bakedmagazine

contents

06 A Guide to Zero 08 Food Travels More Than You 10 What Banana Recipe is RIPE for you?

12 Lets Talk FoodTok 14 Oh Crêpe, That Was Good!

16 The Beautiful Art of Bento Boxes 18 Dear Beloved Cast Iron 20 The Story of The Lady Bug Lunch Box 22 Vegan Ventures 26 Beak & Skiff Apple Orchards Food Haul 32 Giving Thanks for Multicultural Food Traditions 34 It's Time to Get Totally Baked 38 Rochester’s Garbage Plate is the Epitome of

Choosing your own Adventure 40 Cuisines for a Global Potluck 44 Best Friends Stick Together:

Skewer Pairings to Share 48 Making Friends Over Food 52 Recipes for Catering for Digestive Problems 54 Let Me Espresso My Love for This Martini

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AFTER A YEAR OF BEING CONFINED TO OUR DORMS AND APARTMENTS,

Photo by Corey Henry

supporting our favorite local Syracuse restaurants, and cheffing up our favorite recipes at home, it is finally time to escape. The coronavirus pandemic left many of us itching for wanderlust. Spending so much time at home has pushed people to want to go on adventures and experience new things. Now that the vast majority of our campus population and people across the U.S. are vaccinated, it is finally possible. We all can finally start living, traveling, and exploring the world around us. And what better way to celebrate other cultures and regions than through food?

This semester, we decided that it would be fitting for the theme of our Fall 2021 Issue to be escapism. A meal has the power to transport us across the globe and teach us about diverse traditions. Our stories take us on a journey of new food trends, recipes from different countries, the ways food can bring us on adventures, and how food is bringing us back together after the pandemic. From learning about vegan ventures to our global potluck, we hope this encourages our readers to embrace a variety of diverse cuisines. Continue to see how food can bring people together in our article about making friends over food. Or see how food trucking can open new horizons for chefs in the story about The Lady Bug Lunchbox. We hope you fellow foodies explore the world through your kitchen diverse cuisines after reading this issue of Baked Magazine.

We are incredibly proud of our staff for all of the hard work they have put into this print issue and for helping our website bakedmagazine.com grow so much this semester. Our staff has finally been able to host in person meetings and embrace a new sense of normalcy together. Thank you to everyone who brought these stories to life and helped us indulge in a bit of adventure. Bon appetit!

With love, Meg and Susie

fall 2021 | 5

a guide to

ZER

Simple ways we can save time and the planet.

Written by Jenna Byers I llustrations by Jasmine Ni

Zero waste meals are life-changing for both the world and your body. Here’s how you can reduce your carbon footprint by incorporating zero waste meals into your everyday routine!

Tip 1 Meal Prep It Up!

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great way to wrap up your Sunday is to sit down and plan your meals for the upcoming week. Meal prepping can be as easy as doubling your veggies from Monday’s meal, so that Tuesday and Wednesday’s dinner are taken care of.

Go-To Recipes One of my all-time favorite recipes is the “Everything But the Kitchen Sink Buddha Bowl’’ (vegan unless you throw an egg on top). Start with a base (I like to use quinoa, but you can do farro, rice, cauliflower rice, etc). All you need to do is cook about two cups of quinoa, according to package instructions. Then, grab any leftover vegetables that you may have. Typically my family has some leftover spinach, onions, and garlic, so I sauté them and then throw them on top of the quinoa and refrigerate the rest.

Another go-to is taking a sweet potato and roasting it with Trader Joe’s Chili Lime seasoning—a pantry staple. I take any leftover corn and edamame from the freezer and add it on top of the sweet potato.

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“Olivia’s Famous Miso Soup” is an easy vegetarian dish. All you need is a box of Trader Joe’s Ginger Miso Broth, its frozen Vegetable Gyozas, and bok choy. Defrost your gyozas, chop up your bok choy, let it boil in the broth, and throw it all together.

Finally, scrambling an egg or two with cauliflower rice and diced vegetables is a super simple way to make fried rice and finish up those last couple eggs. This is a super easy meal that I love to make in bulk and have for lunch throughout the week. By meal prepping, you save time and also make sure to use any leftover ingredients.

Tip 2 Meals with a Twist

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nother great way of reducing meal waste is to reuse and recycle dishes.

Instead of tossing out any leftovers, stop and think about what else you could use the food for. If there are leftover roasted mushrooms, toss them in a salad for lunch the next day. Extra roasted chicken? Add this to some pasta and sauteed garlic for dinner. Always stop and think, “what else can I use this food for?”

Tip 3 Choose Local and Seasonal

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y opting for local ingredients, your carbon footprint is automatically reduced. When food is grown locally, less transportation is needed to bring it to your plate. Supporting farms in your town not only helps a small business, but the environment as well.

What goes hand-in-hand with this is choosing seasonal ingredients. An example of this is grabbing apples during the fall, avocados in the summer, and so on.

By choosing to eat out-of-season foods less, carbon footprints are further reduced because our food doesn’t need to be shipped from other countries.

With these three tips I hope that you feel inspired to consciously choose a less-carbon filled way of life! In addition, here are some pretty simple meals that use up all parts of your ingredients.

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FOOD

TRAVELS MORE THAN YOU Your pantry is filled with a bunch of foreign travelers.

Do you know where your food is coming from?

Written by Hannah Ly llustrations by Chloe Perline

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exico, Canada, China, Peru. No, this isn’t Harry Styles’ world tour, it’s a list of some of the places your food can come from in an average grocery haul: tomatoes and onions from Mexico; cranberries from Canada; apple juice from China; grapes, pineapples and avocados from Peru.

Importing food has become the norm for American eating. It allows us to have avocados and bananas all year-round especially when certain fruits and vegetables are out of season in North America. In an effort to be more environmentally conscious, some people have been noting the distance that food travels in “food miles.” For instance, if we wanted a fresh cucumber in the fall, they would probably be imported from Spain, traveling over 3,000 miles.

But do food miles really matter? When mentioning food miles, those that are environmentally conscious often like to bring up the impact that transporting food with planes, trains, trucks and boats has on the environment. Emissions from these modes of transportation are one of the many factors that contribute to climate change, but does eating local really offset this major problem?

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Major environmental organizations say no. Your food’s carbon footprint isn’t making a big enough impact to offset climate change by eating local. In fact, eating domestically can have a larger carbon cost than getting food overseas. Food imported from Europe, Asia, or South America is usually transported on cargo ships, which release significantly less carbon emission than flying the same amount from California to New York.

One of the biggest environmentally friendly diet changes you can make is to stop eating meat. Cows release massive amounts of methane — one of the top greenhouse gasses contributing to climate change. So, cutting beef out of your diet can help reduce your culinary carbon footprint tremendously.

Still, food miles aren’t something we should ignore. While it may not save the planet from climate change, eating local food helps to support small businesses. Central New York is a cornucopia of fresh delicious food. Besides the abundance of apples, you can find delicious tomatoes, potatoes, cabbage, sweet corn, and more just outside your door. Buying local foods means supporting the local economy and even means fresher fruits, and vegetables. Less time between the farm and your kitchen means riper foods that are more nutritious.

One suggestion to help you eat locally is to make a trip to your local farmer’s market.

On average, food from the farmer’s market is cheaper than the grocery store because it’s coming straight from the farm. You have the benefit of knowing exactly where your food is coming from, and it hasn’t been sitting on a boat for a week. Eating local might not save the planet, but local food is better for you and better for your wallet.

While food miles may not be as important as it sounds, it’s important to recognize your impact on not only the planet but also the community around you. In college, it might be hard to connect with the city when you’re trapped in an academic bubble, but easy (and cheap!) options like going to the farmer’s market can make a huge difference.

Eating environmentally conscious also helps ensure more ethically sourced and good tasting food. When you eat more environmentally conscious, you support environmentally friendly food practices and businesses. Next time you go grocery shopping, take some time to think about where your food is coming from — maybe your pantry could become a little greener

What banana recipe is RIPE for you?

How to Get the Most Out of Your Bananas From Unripe to Overripe Photo by Annie Klaff Text by Kylie Smith Bananas are one of the most convenient and versatile fruits to have in your kitchen, but their shelf life is less impressive. Typically, the way to tell if your banana is of optimal use is if it's in the ripe stage, however, this is not the only time that a banana can be utilized.

There are many ways to make this tropical fruit more appealing (pun intended) and get the most use out of our favorite fruit.

Underripe Bananas The underripe banana has a lime green complexion and is best used like a vegetable.

Yes, you heard correctly, like a vegetable.

This phase turns the sweet fruit into a savory snack making meals like fried green bananas, banana curry, and even boiled bananas. Of course, there is an abundance of unique recipes to make with your underripe bananas, like green banana fries! Our society is obsessed with deep-fried foods (like the beloved fried oreos at the fair) and bananas are not exempt from this trend. The best part about this recipe is that it only takes three simple ingredients, bananas, oil and salt!

Just RIPE Bananas During this phase, the banana is of optimal use. A ripe banana can be eaten on its own, of course, but there are a bunch of other ways to devour this delicious food. Make a classic banana smoothie (which we think is best when paired with chocolate and peanut 10 | baked

butter, a chunky monkey if you will), grill your bananas, or even make some banana pudding!

This banana pudding recipe we found from Chocolate Covered Katie is easy, delicious and can be made vegan! In a pot on low heat, mix and mash two ripe bananas with one cup of milk, maple syrup, vanilla and a pinch of salt. Then, mix half a cup of milk with two tablespoons of cornstarch and combine both mixtures together. Stir until the mix is nice and thick, and enjoy (or put it in the fridge to eat after your banana fries)!

Super Ripe Bananas The super ripe banana, now with a couple more imperfections than before, becomes an even sweeter treat. If dessert is your favorite meal of the day, these bananas are perfect

for you! Wake and bake a scrumptious banana muffin, flip some banana flapjacks, or blend your bananas into ultra-creamy ice cream, a healthy and homemade alternative for us college students who are attempting to eat clean! Here is a banana ice cream recipe that is so simple it can be made in lickity split. Blend two bananas, add a splash of your favorite milk and flavoring of choice, freeze and enjoy as soon as two hours later.

Overripe Bananas Brown, mushy, squishy and smelly are all ways one typically describes an overripe banana. The bananas that you should've thrown away two days ago. Instead, it sat on your counter because you “just kept forgetting '' and “have been so busy,” so now they resemble a soggy brown paper bag. This is when the phrase “don't judge a banana by its cover” is crucial to keep in mind. Similar

to the super-ripe phase, these bananas are perfect for baking. The best recipes to make with overripe bananas include banana breads, waffles and our personal favorite, mixing it into your oatmeal. You might have seen one of the latest food fads on Tiktok: baked oatmeal. Mush up an overripe banana and bake it in the oven with your oatmeal, cinnamon and liquid of choice (milk or water work best) at 400 degrees Fahrenheit for 25 minutes to make the perfect breakfast or dessert!

It is not surprising that banana bread recipes throughout quarantine have become super popular, but don’t forget the many other uses of this delicious fruit. To have your bananas and eat them too, try these fun and easy recipes that will make you and your guests go bananas!

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L E T S TA L K FOODTOK Written by Emma Knauf Illustrations by Jordan Schechter

On TikTok, #foodtok currently has 8.5 billion views. Billions of times, people have watched videos on the app, all about food. Just by scrolling for a few minutes, people can learn how to revamp ramen noodles for dinner, how to start a new diet, how to make a grandmother’s famous casserole recipe, or learn about the newest five-star restaurant in NYC, meaning people can learn anything and everything about food. TikTok has made it simple for people around the world who are passionate about food to connect and learn from each other. The app has influenced food lovers for the better, and it has changed the way we look at, learn about, and eat food.

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Exposure to New Cultures One of the best qualities about food is how unique and different it is around the world.

Traveling is a great way to try new foods and gain knowledge about other cultures. But, now the “For You Page” is a one-way ticket around the globe, exposing people to brand new foods and ingredients used in different countries. They can also hear stories about the food being made, as well as stories about different cultures and customs. That is exactly what Joanne Molinaro (@thekoreanvegan) is doing with her TikTok account. Molinaro is showing users how to make traditional, vegan Korean recipes while telling stories about her family and culture. TikTok gives people the chance to express their culture in the kitchen and gain attention and appreciation from others.

Diet Dos and Don'ts TikTok is a great way for people to quickly find resources and verified experts to follow.

Professional nutritionists and dietitians on the app can directly answer questions, expose dieting myths, provide accurate information, and create an accepting and positive space for others to educate themselves and grow. Steph Grasso (@stephgrassodietitian) is one of many registered dietitians on TikTok. Grasso uses her account to explain how to maintain a balanced diet and to clarify false information from other videos and accounts while making nutrition fun and easy with healthy recipes and relatable content. Also, Todd Anderson (@ turnipvegan) is just one of many vegan food accounts on the app. He uses his account to talk about how veganism has changed his life and to post all kinds of vegan recipes. TikTok is a welcoming community for all food lovers and allows users to work together to help teach others about different diets.

Easy Recipes and Cooking Tips Never used an oven before? No worries! TikTok is full of cooking tips and hacks to help beginners gain valuable skills and knowledge. There are so many videos that simplify preparing and making food for less experienced cooks. The app can turn cooking, something that some see as intimidating, into something users can love and cherish. College students and young adults living on their own need simple and inexpensive meals that don’t take too much time. TikTok is the perfect space to post recipes, explain all the steps and ingredients to use, and show exactly how to make it. Violet Witchel (@violet.cooks) is a college student who posts healthy, easy-to-make recipes on a tight budget and with fewer ingredients.

Discovering New Restaurants Whether you are planning a vacation or just looking for a new takeout place, people on TikTok are always posting recommendations for restaurants, diners, cafes, food trucks, bakeries, and so much more. Posting about restaurants on TikTok gives people a more personal review that is easier to understand and follow along with. It also helps out smaller, lesser-known restaurants by giving a chance for foodies all around the world to hear about them. Caroline Ponseti (@thethriftyspoon), for example, reviews restaurants in Washington, D.C.—most being healthy and budget-friendly. Accounts like hers make searching for places to eat less of a hassle and provide honest opinions that help people make smart food decisions.

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Oh Crêpe, That Was Good!

My experience with crêpes in France Text and Photo by Alexandra Cuoco

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y love affair with crêpes began in June 2019 when I visited the town of Senlis, France as a high school exchange student for two weeks. As part of the immersive experience, I lived with a host family. I hit the jackpot with my exchange student and soon-to-be lifelong best friend, Jade, and her remarkable family. They welcomed me with open arms and warmly embraced me as one of their own. Jade’s parents owned restaurants called “crêperies” and it didn’t take long for me to fall madly in love with this delicious delicacy.

My two weeks in France felt like two days, so I quickly began to plan my return. Sadly, COVID-19 travel restrictions threw a few

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curve balls. But by June 2021, I was on a plane to visit Jade in France—this time for a month.

Because I was staying for a month, Jade’s parents asked me if I would like to work at one of their restaurants, and I immediately accepted. I knew it would be a great way to practice my French and keep me close to my culinary obsession, crêpes.

Most people in the United States think of crêpes as a dessert, typically paired with a sweet topping such as Nutella, whipped cream or caramel. But in France, crêpes are more complex with a wide range of flavor possibilities and a long, rich cultural history.

Crêpes can be split into two categories, “Galettes” and “Crêpes Sucrées” (Sweet Crepe). Galettes, which are salty or savory crêpes, have a wide range of fillings such as the popular “Galette Complete”, which is a crêpe cooked with ham and cheese with a fried egg on top. Other examples of galettes at my host family’s crêperie include “La Dinannaise,” which is a crêpe with egg, mushroom, creme fraiche, ham, and cheese.

“La Guingampaise” is also a savory crêpe with french sausage, cheese, potato, and onions. There is also “La Malouine” which is smoked salmon, creme fraiche, and lemon juice. The combinations and choices are endless. My personal favorite is a galette filled with French sausage, caramelized onions, cheese, and a fried egg.

American restaurants tend to offer only sweet crêpes, whereas in France, “Les Galettes” are more popular. Working at the crêperie, I noticed that French people tend to order a galette instead of the crêpe sucrées because crêpes are thought of as a main meal and not just a dessert. I also observed that the galettes were darker in color than the Sweet Crêpes. The chefs at the Creperie taught me that this is because the savory crepe is made with “Farine de sarrasin,” or as we say in English, “Buckwheat Flour.'' This is the main difference in the two, making the taste of a Galette more bitter, which pairs perfectly with savory toppings.

While I was in France, I had the opportunity to visit Brittany, France, the region where crêpes were invented. Brittany, the northwest region of France, is located across the English Channel facing the United Kingdom. This region of France feels like a separate country. The “bretons” truly show nationalism for their region, with their region's flag held everywhere.

Most importantly, there are crêpe shops on every corner. Folklore states that, in Brittany around the 13th century, a French housewife making porridge out of buckwheat accidentally spilled some onto

a flat stone used for cooking, making the first crêpe. There is even a holiday titled “La Chandeleur” in which everyone in France eats Crêpes on February 2 for good luck.

Jade’s family owns three crêperies. I was able to visit all of them, but my absolute favorite one is the Crêperie in Senlis, her hometown.

The crêperie feels like home, as her parents hire local artists to play traditional Bretagne music inside and serve traditional Bretagne Cider. A similar characteristic that is unique to France and especially Jade’s crêperie is drinks “avec sirop” (with syrup). Here, the most popular drink “avec sirop” would be the Shirley Temple.

In the U.S. we have the famous Shirley Temple, but in France, imagine the components of a Shirley Temple made into a variety of flavors. The classic “sirop” drinks in France are all named Diabolo ____. Some examples include Diabolo Fraise, Diabolo Violette, Diabolo Citron, and Diabolo Peche.

The drinks are made out of Limonade, which is the name for sparkling water in France, and the syrup of choice. These drinks truly made the experience in Jade’s crêperie and throughout France.

I also learned about Speculoos Butter the first time I visited France because I had it in a crêpe. Speculoos Butter, made out of the Biscoff cookies, inside of a crêpe will change your life. Speculoos is a common French filling that is not as popular in the United States, but would win against Nutella in a battle any day.

While working at the crêperie I was able to strengthen my spoken French, learn recipes, and experience the culture. Throwing myself into this new environment for a month and embarking on my journey throughout France not only grew my knowledge and independence, but my taste buds as well. I recommend trying to make crêpes on your own, it’s simple, light and delicious! As the French say, Bon Appétit!

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BENTO THE BEAUTIFUL ART OF BENTO BOXES Bento boxes have elevated the standards of packing a lunch box, and if you haven’t purchased a bento box set, now is the time!

Written by Kristy Kim Illustration by Thomas Harris

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ou know those moms who effortlessly wake up each morning at 5 a.m. to make their kid’s school lunches in bento boxes while simultaneously molding their foods into cute Pokémon or Hello Kitty designs? Not to brag, but that was my mom making seamlessly easy-looking cartoon characters out of rice balls and omelets. The most recent trend of Bento boxes on social media made us think about why they deserve all the hype and appreciation. Especially now, as more people are spending time at home, we have more interest in spicing up our home-cooked meals and finding new outlets to enjoy the meals we make while also being aesthetically pleasing.

Apart from the time and skill it takes to curate such a masterpiece, bento boxes have been a part of Japanese culture dating as far back as the fifteenth century by a man named Oda Nobunaga. Wooden bento boxes were a quick and efficient way to carry your lunch around while traveling and doing a variety of different tasks. As bento boxes progressed, they formed into more sophisticated meals such as makunouchi bento, which included

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sesame seed rice balls with a variety of side dishes. Bento boxes are traditionally eaten with chopsticks on the go and a nice beverage while you get through the day!

Now, people from all over the world put their own modern twist on their bento boxes, but we want to talk about what makes an authentic bento box. These boxes can be as nutrient-dense as you want, but it consists primarily of rice, a source of protein and pickled vegetables or tiny side dishes. Like most cultures around the world, rice is the basic component, yet certainly not undermined, in each meal. From there, we can add some sort of teriyaki fish or grilled meat on top to complement the rice.

My favorite part would be the side dishes, (it’s not an authentic bento box without one!) because this is where we can get creative. These side dishes can be anything you want including kimchi, seaweed, grilled veggies, boiled egg or even tempura! You can go as simple or as intricate as you want.

The best part of a bento box is that there isn’t a bento box “recipe”. This is our time to let our imaginative minds explore the diversities of food, and this is what makes bento boxes so vibrant and animated. This is a good way for kids, and even college students, to have a balanced meal with all the major food sources of carbs, fats, and protein.

As we humans progressed and realized that a bento box can become more than just a meal, Japanese people became even more creative and added components of their favorite pop culture. Here come the Hello Kitty omelets, rice with seaweed cut into Pokémon shapes and even tiny squid sausages! It is just another way to express your love to others as you put thought and effort into your fully nutritious meal.

Dozens of cookbooks have been published on how to make different characters, and

we’d be lying if we said we didn’t purchase one of those books for ourselves just to look at. The designs that people have created are endless. This just takes food art to the next level, and we’re not complaining. Bento boxes are finally getting the appreciation they deserve, because not only does it take skill, but love is shown through the beauty of the meal. No wonder why bento boxes are still being used today, based on how efficient and fun people seem to have made it. It makes us appreciate the Japanese culture as we can eat and enjoy looking at the food we created.

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Dear Beloved Cast Iron Skillet, Text by Sophie Baron | Illustration by Sarah Skalski

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hat would we have done without you?

With your love and care, my family has been graced with both the tenderest of chicken and the tenderest of memories. The best meals are perfectly curated in a cast iron. Whether it be a crispy fried egg, tangy shakshuka or a gooey chocolate chip cookie, you never seem to disappoint.

Passed down for years, you have been providing generations of family members a stress-free, yet gourmet cooking experience. In order to truly understand the greatness of it, let me tell a little story about how you came to be. It all started when my Bubbe and Grandfather were given their first cast-iron skillet at their wedding. When 18 | baked

they arrived home and settled in, Bubbe seasoned her skillet right away by giving it a thick coat of vegetable oil and baking it in the oven. Once seasoned, the skillet would be set to-go for many meals to come.

One of Bubbe’s favorite things to cook for her family was thick-cut bacon. Every morning after a living room slumber party, we could hear the sizzle and pop of the bacon grease on you, her beloved skillet, in the kitchen next door. We would come running in with grumbling bellies ready to devour our family sleepover breakfast. Once Bubbe had passed away, her memories and recipes lived on through her cast-iron skillet which was handed down to my mom.

All that bacon grease has sunk into the metal and deeply enhanced the flavor of anything cooked in the skillet. Now, the cast-iron is home to many of my mom’s best dishes— fried rice, beef tacos, matzo brie and crispy blackened salmon just to name a few.

it comes down to it, the beauty of a castiron is that it holds onto residual grease and continues to make food tastier and more flavorful the more it’s used. For that reason, there's no doubt that the food tastes better and better with each meal made.

As she taught me how to cook, I soon learned all the tips and tricks to using you, my skillet. While some may call it a myth, my mom told me to NEVER wash with soap and to always dry immediately. Myth or not, risking the delicate nature of a perfectly seasoned cast-iron skillet is not something I’m willing to try.

So my dear cast iron, I want to thank you for being there for my family. From my early morning bacon after cousin sleepovers to fried rice after a long day at school, you have been serving my family for generations upon generations. No matter how much grease you soak in or how many chicken bits get burned and crumpled in the process of failed recipes, you have always been there for us without a problem. Because of you, we have been blessed with laughs, tears, celebrations and fond memories served over delicious food.

While the cast iron is clearly the perfect tool for any cuisine, there’s one crucial factor that ensures everything made in a cast iron is delicious. That secret ingredient is...

GREASE! It may sound a little icky, but when

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THE STORY OF THE

LADY BUG LUNCH BOX TEXT BY MEG APRILL PHOTO BY ELIZABETH BILLMAN

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n a crisp fall afternoon in The Pumpkin Hollow, many visitors arrived to select their perfect jack-o-lantern and enjoy traditional fall favorite treats like candy apples and cider donuts. But upon entering the patch, visitors were greeted by the delicious aromas escaping a bright red food truck known as the Lady Bug Lunch Box. Peering out of the order window is a small woman with a wide, friendly smile and tiny ladybug earrings. As guests gather around the truck deciding whether to savor steaming chili, creamy mac and cheese, and mouth watering burgers, she chats with the customers, leaving everyone with a smile and delicious grub.

Pam Dwyer, owner of the Lady Bug Lunch Box, explains that the thing she loves the most about being a food truck owner is that every day she finds herself someplace new surrounded by new people. “Every time I open my window I get a new view. So if I’m at a pumpkin farm, a sorority house, drag races, auctions,” Dwyer says, “it’s always something different every time I go out.”

Running the Lady Bug Lunch Box is not the first time Dwyer has owned her own small business. Prior to being a food truck owner, she had her own restaurant. Dwyer admits that it was the hardest thing she ever did. She says, “I survived the lease, didn’t make any judgements or bankruptcies, but I hardly made any money. I said there has gotta be a better way to make money.”

And so, 20 years ago she decided to buy her trailer and Dwyer’s food trucking business was born. According to Dwyer, food trucks are able to cut out all of the overhead expenses of a restaurant. There is no lease to pay, no employees, and you are 20 | baked

able to travel to wherever your customers are. But that is not to say that being a food truck owner is easy by any means.

"

Food trucking is a lot of hours.

You see these?” Dwyer says as she lifts up her leg revealing her chucky sneakers through the order window. “These are on my feet from like five in the morning to like 10 o’clock at night.

"

Waking up, loading the truck, driving to her location, cooking all day in the truck which can get to 100 degree heat, driving home, unloading, and cleaning is just a quick glimpse into what a normal day looks like for Dwyer. That doesn’t even include the hours of shopping she needs to do in order to prepare for a week of work. Dwyer emphasizes the importance of being creative and dynamic as an entrepreneur. She says you really have to love what you do, because your small business becomes your life.

When trying to decide on the name of her food truck, she had a little song in her head from the many years she spent watching Sesame Street with her kids. It went, “1,2,3,4 ladybug picnic, 5,6,7,8, ladybug picnic.” Slowly, the jingle became, “1,2,3,4, ladybug lunch box,” because the truck was in the shape of a box.

Dwyer thought that ladybugs were the perfect mascot for her new food truck since they are the state insect of New York. The ladybug is featured on the side food truck, from the flags that fly from the top of the truck, and even on little nic-nacs like Dwyer’s earrings and more.

Dwyer’s creative and outgoing nature isn’t the only thing that makes her a successful entrepreneur. She serves delicious entrees that keep customers coming back. The Lady Bug Lunch Box menu consists of burgers, sausages, spicy grilled cheese, peanut butter and jelly, mac and cheese, salted potatoes, salads and more.

The Lady Bug Lunch Box can often be found on the corner of State and and Fayette Streets near Firefighters Park during the week and for the rest of October at The Pumpkin Hollow Saturdays and Sundays.

The beauty of food trucking "is that you never know where you're going to end up. " Pam Dwyer

Owner of the Lady Bug Lunch Box

vegan ventures Want to go vegan? Here’s what you should know.

Text by Ireland Walker Photos by Erica Legaard

Adopting a vegan lifestyle can be very overwhelming to even consider, let alone implement into your life; but you are not alone. Approximately 5% of the U.S is vegan. I am going to share with you a few steps that can help in the transition if you're considering. Believe it or not, many of the things you currently eat, such as potato chips, cookies, and pasta are already vegan. A vegan diet consists of foods without meat, dairy, or eggs. Anything that comes from an animal or that is a bi-product of an animal is not considered vegan. Many essential foods can be replaced with dairy and meat alternatives. Alternatives for hamburgers, hotdogs, and your favorite chicken nuggets can all be found in the freezer section in most grocery stores.

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Vegan brands to consider include: Meat alternative brands include: Morning Star, Beyond Meat Inc, and Impossible Foods. Dairy alternatives can easily be substituted with Almond Milk, Soy Milk, Flax Milk, and Oat Milk .There are several cheese alternatives on the market. We recommend Chao Smoked Gouda, shredded cheese by Violife and block cheese by Daiya.

Chances are if you try something vegan, you might not even know the difference. To begin on your journey, try eating one meal per day completely vegan. Let’s talk about the options for breakfast first.

Yogurt Parfait Yogurt for breakfast can be easily replaced with non-dairy yogurt and to be honest, I prefer it 100% over regular yogurt. My favorite is the Silk brand yogurt in the flavor Vanilla. This breakfast is super filling, delicious, healthy, and vegan.

What is needed: 1 Silk brand Soy Vanilla Yogurt ¼ Cup of Bob’s Red Mill Muesli or regular Muesli Berries of choice (I prefer blueberries and raspberries) 1 Ripe Banana

To put this meal together, layer each ingredient in a cup/jar until you reach the top.

Another vegan breakfast option is cinnamon oatmeal with pumpkin seeds, blueberries, and cinnamon. This is super simple to make with little prep for the early and busy mornings.

ALT Sandwich Moving on to lunch, a typical sandwich is quick and easy, especially for a college student. A PB&J is an easy go-to, or you can take a little extra time and put together an ALT; avocado, lettuce, and tomato. My favorite way to eat this is on two slices of Rye toasted bread, some vegan mayo (Hellman’s is my go-to) and salt & pepper with a side of your favorite Kettle chips.

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Buddha Bowl This macro and micro nutrients packed, protein filled dinner will keep you full and feeling energized for the rest of your day. It includes putting together a “Buddha Bowl'', which is done by piling all your favorite veggies, rice, and greens into one bowl with a creamy delicious dressing.

What is needed: 1 bowl of mixed greens blend 1 cups of cooked white jasmine, brown or yellow rice ½ an avocado sliced ½ cup of cut tomatoes ½ cup of sliced onions ½ cup of chickpeas ½ cup of black beans

Dressing: 3/4 cup raw cashews 1/2 cup water 2 tbsp lemon juice 1/4 tsp sea salt 1 tsp maple syrup 2 whole chipotle peppers Seasoning of your choice

Debunking Misconceptions: One of the biggest challenges for someone who wishes to start this lifestyle is their belief that they need meat to get protein, or vitamins and minerals. The truth is, there is protein in everything. It is very easy to eat 20 grams of protein in every meal. Vegans get their protein from products like lentils, black beans, veggie burgers, tofu, nuts, peanut butter, and soy milk. This is the same for vitamins and minerals which are in all natural and non-processed foods. Going vegan can also contribute to a greener environment, which helps to save many farm animals and preserve our earth. Additionally, many vegan eaters also are ““Ethical vegans” who avoid the use of animal products like skin (leather or fur), feathers, and other things that cause animal suffering during production”.

Vegan facts from dosomething.org

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Beak & Skiff Apple Orchards is Ready for Fall … Are You? Beak and Skiff is the go-to place for all things fall Text by Sarah Russo Photos by Corey Henry

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Fall has finally arrived and you know what that means: It’s apple season! If you’re trying to get into the fall spirit, look no further than Beak and Skiff Apple Orchards in Lafayette, New York. This scenic destination is just a 20 minute drive from Syracuse University’s campus, and well worth the trip. We promise you’ll absolutely fall in love with this place.

And who goes to an apple orchard and doesn’t get apple flavored treats?! That’s basically the whole reason to visit. So of course we snagged a few of the most delicious foods (and drinks) at the bakery!

Chocolate Frosted Donut A delicious treat for chocolate lovers: this tender chocolate donut is covered in a rich chocolate ganache frosting Caramel Apple A freshly picked apple covered in a thick coat of caramel sauce.

Grab one plain, with peanuts or with the sugar candy coating Apple Pie Nothing says fall like a nice slice of apple pie and Beak and Skiff does not disappoint! Try one a la mode if you’re feeling fancy Apple Crisp A cousin of the apple pie but with a delicious butter and sugar oat crumple on top.

You can also grab this one a la mode!

Apple cider donut Beak and Skiff’s apple cider donut is light, fluffy and covered in a perfect dusting of cinnamon sugar Hot Apple Cider This hot cider is the perfect accompaniment for a cool fall day.

Beak and Skiff is the perfect weekend trip away from campus. And it’s the best way to get ready for fall time. Bring your friends and your appetite! We promise you’ll have a delicious time.

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GIVING THANKS FOR

Multicultural Food Traditions It is time to highlight the diverse ways families and friends celebrate thanksgiving by integrating their own cultural traditions.

Text by Whitney Welbaum | Illustrations by Harlow Arcaro

T

hanksgiving is a time to give thanks, enjoy time with family, and, of course, stuff your face with food. But sometimes Thanksgiving tables don’t always look the same. Thanksgiving traditions don’t have to be all from the same cookie-cutter mold. This year, let’s celebrate Thanksgiving dinner tables that highlight unique cultural food traditions.

A Chinese-America Thanksgiving Dinner My Thanksgiving dinner spread is the best of both worlds. My father grew up in Ohio, and my grandmother always prepared the iconic American dishes for the family. My mother’s family, on the other hand, is Chinese, and food is a major part of our culture and traditions. In addition to Thanksgiving comfort foods, such as ham, cranberry sauce, and au gratin potatoes, we prepare Chinese dishes such as roast meat or protein and stir fry. My family also serves steamed or fried fish, a symbol of luck, as one of the centerpieces of the table, giving me a sense of comfort and excitement.

On Thanksgiving Day, the aroma of roast duck is the first thing that I smell when I walk into my house. Duck is one of my mother’s favorite foods, and we only have it during special occasions, including Thanksgiving. It is prepared with a soy sauce base, hours in advance, and cooks it for at least an hour. Sometimes we add air under the skin using an empty syringe to make the outside more crispy. This technique is often used when preparing Peking duck, a staple dish from Beijing.

Turkey is something that we typically only have on Thanksgiving, so the smell instantly reminds me of the holiday and builds anticipation for dinner. In addition to all the deeper meanings and symbolism, having both of my parents’ food represented at the dinner table gives me a sense of comfort and belonging that I look forward to every year.

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From Texas to Italy to New York — Bennie Guzman Bennie Guzman, whose family is of Mexican descent, grew up in San Antonio, Texas. For Guzman’s family, Thanksgiving was seen as a time to connect with family as a kick-off to the holiday season. The dinner table featured classics such as green bean casserole, which was Bennie’s personal favorite, as well as ham and Mexican cokes and beer.

Guzman currently lives in Syracuse, New York. His Thanksgiving traditions look a little different now that he is no longer living with his family. He spends Thanksgiving with friends and emphasizes quality time rather than food. His favorite Thanksgiving memory is when he studied abroad in Italy. European countries don’t recognize Thanksgiving, so Guzman and his friends pulled together a meal of baked ziti, sandwiches, casseroles and homemade cookies. “​​It’s not only about what food we eat. What’s more important for me is who is at the table.

It’s who we can bring together and spend time with that really helps create the memories that stick with me for a long time,” said Guzman.

A Taste of the Bahamas at Thanksgiving in New York City — Simone Bellot `23 Simone Bellot, a junior at Syracuse University, was born and raised on the island of New Providence in the Bahamas. She spent her Thanksgiving break her freshman year in the U.S. with her family in New York City and roommate from South Africa. This was her first Thanksgiving in the U.S. and they celebrated by eating traditional Bahamian foods.

Different foods were prepared in celebration throughout the day. In the morning they ate chicken souse, a citrusy soup made with meat and vegetables, and Johnnycake, a cornmeal flatbread. The dinner table was full of baked macaroni pie, conch fritters, peas and rice, fried fish, crawfish and Bellot’s personal favorite, guava duff. Guava duff is dubbed the national dessert of the Bahamas. It is a type of steamed pudding made with guava and covered in a rum sauce.

“Prior to that year, I did not have much of an attachment to the holiday. However, I now look forward to celebrating with people from different countries and cultures,” said Bellot.

International Thanksgiving Dinner at Syracuse University— Ruohan Xu `23

Syracuse University has hosted a traditional Thanksgiving Dinner for international students for the past 37 years. The spread of food features classics such as pie, mashed potatoes, apple sauce and casseroles, as well as a turkey carving station.

The event gave Ruohan Xu the opportunity to meet new people and feel less alone during the holiday season. Xu is an international student from China. For many international students, this is the first time they’re in an entirely new country away from their families.

Students can feel isolated and lonely, especially when domestic students are all going home for break.

“The Thanksgiving dinner helps international students to feel at home. It is a great way to explore a new culture and gain new experiences to form a sense of community and belonging with other students,” said Xu. fall 2021 | 33

It's Time To Get Totally

Baked

Get acquainted with different high-end edibles brands before they become available in New York.

Text by Emily Bright | Photos by Tori Sampson

W

elcome to the new 21st century—a world of decriminalized and legalized weed, dope, hemp, hash, grass, pot, whatever you want to call it.

Before we dive into the beautiful world of cannabis, it’s important to understand the different chemicals that interact with your body. CBD, or cannabidiol, is the second most prevalent of the natural active ingredients in cannabis. It is harvested directly from the hemp plant, but does not induce any psychoactive activity.

CBD has been scientifically proven by the National Institutes of Health to act as an anti-inflammatory, an antioxidant, an antipsychotic, a neuroprotective, and an adjunct to cancer treatment.

It has also been proven to decrease anxiety and depression, help with sleep, and provide pain relief. THC, or tetrahydrocannabinol, is the main psychoactive ingredient in cannabis. It’s the substance that causes a “high” or euphoric feeling.

THC is used to help with pain, muscle spasticity, glaucoma, insomnia, low appetite, nausea, and anxiety.

As of September 2021, recreational marijuana is legal in 19 states, including Washington, D.C. CBD products are widely available throughout the U.S., and THC products are starting to be more present on the mainstream market.

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Many local businesses are jumping on the bandwagon and are attempting to include CBD and THC in their food. Most of these products are available in states where marijuana has been legal for some time now, such as California and Colorado. But the push for widespread legalization will open up the market to the east coast in the near future. Here’s a closer look into some high-end edible brands to spice up your high:

Syracuse Hemporium: This local Syracuse business is the perfect destination for all your CBD needs. Its mission is to make CBD supplements and hempbased knowledge accessible to everyone, focusing on health and wellness for both people and pets. Syracuse Hemporium has a variety of products available to choose from- oils, capsules, edibles, flowers, and topicals. Visit them at the CNY Regional Market this season to support this local Syracuse business.

These photos feature Syracuse Hemporium’s cbdMD gummies, CBD Oil and their new Xite Delta 8 25 mg Individual Peanut Butter Nugget Candies.

To Whom It May Chocolates: To Whom It May Chocolates was created by Tomer Grassiany, who looked to cannabis to treat back pain after an injury and wants to destigmatize the consumption of cannabis both recreationally and medicinally. These hand-crafted, delicious chocolates are a great way to try cannabis products. The company offers four flavors: vivienne, the cherry cayenne bonbon, zak, the smoked almond butter truffle, myra, the hazelnut brandy bonbon, and ralph, the hazelnut butter truffle. Be sure to check out their dosages page to find a dose that works best for you.

Craft Elixirs: This Seattle-based brand satisfies your munchies before the high even kicks in. Lori’s Potato chips from Craft Elixirs are reimagining the chip game as the perfect salty snack infused with THC. Each bag of chips has 10 mg of THC, and there are three flavors to choose from: Sweet Potato, Roasted Garlic, and Sea Salt and Cracked Pepper.

For the true foodie in you, try a drizzle of their chocolate syrup for an elevated ice cream experience.

Pot D’Huile: Pot D’Huile is the perfect ingredient to add an extra kick to your dish. Co-founded by Yannick Crespo and John Bradbury, who are well-versed in the culinary arts as well as the legal field, Pot D’Huile swears to make the finest hemp-infused olive oil on the market. Pot D’Huile sells 4 products: The Pot d’Huile Hemp-Infused CBD Olive Oil, the Loud Grandma CBD Chili Crisp Oil, the Hot Sloth CBD Hot Sauce, and the Sessy Premium Sesame CBD Oil. This product only features CBD oil, which is perfect for a night of relaxation or a dinner party with friends.

Jane’s Brew Coffee: This is for all you coffee addicts out there. If coffee is what gets you up in the morning, try some CBD-infused coffee to balance the effects of caffeine with feelings of relaxation. A Cup of Jane comes available in convenient K cups to give you the perfect dark roast with hemp-extracted nano CBD every time. Or, if coffee isn’t your thing, indulge in some gourmet CBD hot chocolate.

1906: If you enjoy edibles but are too impatient to wait for the effects to kick in, then you should try 1906’s cannabis pill drops. This brand claims for their products to have the fastest onset of any edible product, just 20 minutes or less. They believe in a balance of THC and CBD for a true relaxing experience.

As a socially-conscious brand, 1906 strives to participate in diversity and inclusion efforts to close the gap within cannabis farming, wanting to make cannabis products available to everyone.

Right now, 1906 products are available at dispensaries in Colorado, Massachusetts, Illinois, and Oklahoma.

With the legalization of weed in New York last spring, keep an eye out for these products as they hopefully will become accessible in Syracuse as well.

No matter how you choose to consume your edibles, we wish you a relaxing and delicious high.

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Rochester's Garbage Plate is the EPITOME of Build Your Own Adventure Text by Maggie Hicks

The Garbage Plate is the ultimate choose your own adventure experience.

The dish, which originated at Nick Tahou Hots restaurant in Rochester, has become a staple in the Rochester community. Restaurants across the city honor the tradition of the Garbage Plate, and each seems to have its own take on the recipe. The only requirement is that there is a lot of food, and customers have several options for what will go on their plate.

The earliest version of the Garbage Plate emerged when Alex Tahou opened Nick Tahou Hots in 1918, naming his business after his son, Nick. At the time, the restaurant called the dish

“hots and potatoes," and served it with potatoes, two hamburger patties, a choice of two sides off the menu and ketchup and hot sauce layered on top.

Nick Tahou later took ownership of the restaurant, and deemed “hots and potatoes” the Garbage Plate. According to local Rochester legend, Nick Tahou concocted the name after some University of Rochester students came into the bar late one night and asked for a plate with “all the garbage on it.”

Customers who order the Garbage Plate from Nick Tahou Hots today are served a dish with their choice of home fries or french fries next to baked beans and macaroni. Then, they can choose two sides, which consist of almost everything in the kitchen — cheeseburgers, hamburgers, red hots, white hots, Italian sausage, chicken tenders, haddock, fried ham, grilled cheese, steak or eggs — topped with onions, mustard and the restaurant’s signature meaty hot sauce.

Today, Nick Tahou Hots deems itself as “the home of the Garbage Plate.” The restaurant trademarked the name in 1992, forcing other establishments across the city to change the name of their own Garbage Plates. Even the restaurant’s website is listed as garbageplate.com, and only includes a statement from the restaurant claiming the dish as their own.

"Nick Tahou Hots is a Rochester, NY landmark restaurant famous for its Garbage Plate,” the website states. “Despite many regional variants all based on the same theme, Nick's is widely regarded as the original Garbage Plate."

But trademark laws haven’t stopped restaurants across the state from serving some version of the dish. Bill Gray’s, a burger joint with locations across upstate New York, has several variations of the “Great Plate,” including a cheeseburger plate, the chicken tender plate, the red or white hot dog plate or the veggie burger plate. Each comes topped with two sides and a dinner roll.

DogTown Hots, a hot dog restaurant in Rochester, serves its take on the Garbage Plate as well — the Junkyard Dog Plate. Customers have

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their choice of hot dogs, sausages or cheeseburgers as their base along with two sides, including home fries, macaroni salad, french fries, baked beans, or coleslaw.

But other restaurants in the city do more than just change the name of their dishes.

Stingray Sushifusion, an Asian fusion restaurant based in Rochester serves the Thrasher Plate — a bed of sushi rice topped with beer batter shrimp, grilled steak, bacon, cucumber, tomatoes, scallion, sweet bell peppers, fried garlic, onion crunches, ponzu, ginger mayo, sriracha and stingray sauce.

And customers at The Red Fern can order the compost plate, a vegan take on the Garbage Plate that includes a choice of a lentil burger, spicy buffalo tempeh, lemon maple tofu, Italian sausage or seitan steak that is then topped with mac and cheese salad, sweet potato salad, spicy meat sauce, balsamic field greens and focaccia toast.

The Garbage Plate has also taken on a personality among people in Rochester.

The University of Rochester’s Sigma Phi Epsilon fraternity hosts Nick Tahou’s Run, a charity event for the Mount Hope Family Center, a research center at the university to aid children affected by violence in their home or community. The event includes groups of three students that run 2 miles from the University of Rochester’s campus to Nick Tahou’s Hots, where one eats a Garbage Plate as fast as they can. Then a third teammate runs back to campus to complete the race.

Students at the Rochester Institute of Technology are also invested in the Garbage Plate and its legacy. Every year on Jan. 10, Nick Tahou’s birthday, a group of students visits his gravesite and eat Garbage Plates in honor of him and his restaurant.

Although the Garbage Plate hasn’t made it much further than upstate New York, it has still gained name recognition across the country through features in the New York Times, The Huffington Post and the Cooking Channel. Recipes for the Garbage Plate have also emerged, including various ways to recreate the dish at home. But many of the recipes have a similar consensus: there’s no exact way to eat a Garbage Plate.

Illustration by Jordan Schechter fall 2021 | 39

Cuisines for a

GLOBAL POTLUCK Text by Mariana Rufin | Illustrations by Kayla Tomlin Wishing you were abroad right now?

Here are some dishes that will transport you to some of the foodie capitals of the world.

E

ven though Thanksgiving has passed, preparing food and sharing it with loved ones doesn’t have to be an annual occasion. Let’s celebrate culture and diverse dishes and host a potluck with recipes from around the world.

FRANCE France is characterized by regions with diverse and varying cuisine. The Alsatian region in the Northeast sector is one of the best foodie destinations. Unfortunately, authentic Alsatian food and ingredients is almost impossible to come by in the United States. But there some simple recipes and easy replacements for ingredients make it possible to still enjoy Alsatian cuisine.

Tarte flambée, one of the signature dishes of the region, includes a thin and crispy crust, topped with a white cheese sauce made from fromage blanc (which literally translates to 'white cheese' in French).

Popular toppings for this pizza-esque dish include —but are not limited to—caramelized onions and bacon.

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SPAIN On a visit to Madrid, one is sure to enjoy tapas at least once.

While the ambiance of a traditional Spanish bar is difficult to emulate, the dishes can be simple to prepare, and are excellent for sharing with large groups. Datiles rellenos are dates stuffed with marzipan (sometimes stuffed with soft cheeses like goat cheese or ricotta) and wrapped in bacon before being cooked in the oven until the bacon has rendered and becomes crispy.

For other simple tapas ideas, head to Trader Joe's, which offers a Spanish tapas sampler including Iberico, Manchego, and Cabra al Vino cheese. TJ's also has a "Spanish Brand Deli Selection," which comes with three types of cured meats. And while at the grocery store, pick up some classic French ingredients as well, such as soft cheeses like brie and camembert, pickled gherkins, and dijon or grey poupon mustard.

A crusty French baguette is the perfect thing to complement the salty and fatty elements of this cheese board. If possible, head to a liquor store in search of Rioja, a classic red wine from Spain, and Riesling, a French white wine which originated in the region of Alsace, but is now made in wine regions all over the world.

UNITED KINGDOM Scones are a flaky, buttery treat that are often enjoyed with tea. While scones can be associated with English ‘high tea’, they’re a Scottish invention enjoyed across the United Kingdom in Scotland, Ireland and Wales.

Scones can be sweet or savory. Common toppings include fresh salted butter, jam, and clotted cream, which is lighter and creamier than butter. Scones are found in most bakeries and grocery stores in the United States. Purveyors of tea, such as David’s Tea and Teavana, have high quality selections.

King Arthur Flour also sells a highly comparable boxed mix product at most large supermarkets and takes minutes to prepare. An easy way to add complexity to a boxed mix product is to incorporate dried fruit, nuts, citrus zest, or drizzle with icing or melted chocolate.

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HONG KONG Hong Kong is revered as a culinary capital of the world and has European, Cantonese, and other East Asian cultural influences in its cuisine. The region is best known for its night markets, dim sum, hot pot, and Western-influenced dishes such as Hong Kong toast. While nothing can come close to enjoying these foods in their native location, it is worthwhile to explore Cantonese cuisine through traditional ingredients and condiments that are available in certain supermarkets in the United States.

Chow mein has gained immense popularity in the United States and can be enjoyed with minimal difficulty. A great recipe for Cantonese Chow Mein can be found on the food blog Made With Lau which shares recipes passed down from the author’s parents, who grew up in Guangzhou, China. All of the ingredients for Chow Mein can be found with most Asian grocers, including Asia Food Market on Erie Boulevard in Syracuse.

Grab some Hong Kong style noodles, which can be substituted for other egg noodles or homemade noodles. For a vegetarian alternative to oyster sauce, we recommend looking for a vegetarian stir fry sauce, or a mushroom oyster sauce, both of which may be found at Asian grocers, or larger supermarkets in the Syracuse area such as Wegmans.

Hopefully, these dishes inspire you to try new traditions with friends and family, as well as an encouragement to learn about unfamiliar foods and cultures. A good meal is enjoyable on it’s own, but can be made even more memorable and satisfying when shared with others. What better time to do so than during the holiday season!

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best friends stick together

SKEWER PAIRIN TO S Text by Kimberly Mitchell| Illustrations by Gwendolyn Sonnenschein

D

o you remember the guy from iCarly that would put tacos, donuts, and other unusual foods on a stick? T-Bo, that’s his name! Well, maybe he was on to something. We decided to try and come up with some unique skewers to add some spunk to your next dinner party or to add to the grill while tailgating.

NGS SHARE SERVES 8

Recipe 1: Tajin Mango with Chili Lime Shrimp With a refreshing balance of spice, salt, and sweetness with each bite these skewers are sure to excite your palate and add some color to your plate.

Ingredients

Instructions

2 pounds medium, peeled and deveined shrimp

Soak skewers in water for 10 to 15 minutes to prevent charring.

Shrimp marinade Juice from 2 limes (about 1/4 cup) 1 tablespoon coconut aminos (can substitute soy sauce, but then do no add the salt) 2 teaspoon chili powder 1 teaspoon each: cumin, paprika, and salt

While the skewers soak, combine the limes and spices and marinate the shrimp in the fridge for 15 minutes.

1 medium red onion, cut into 1-inch pieces 16 (1-inch) cubes mango 8 (1-inch) cubes honeydew melon 8 (1-inch) cubes watermelon 2 tbsp olive oil 1 tbsp Tajín® Clásíco Seasoning 1/4 cup maple syrup 1/4 cup Mild Hot Sauce 8 (8-inch) bamboo skewers 2 tbsp finely chopped fresh cilantro

Preheat your oven to medium high heat.

Thread shrimp, mango, honeydew and watermelon onto skewers. Each skewer should have 3 pieces of shrimp, 3 pieces of red onion, 2 pieces of mango and 1 piece of each watermelon and honeydew. Brush with olive oil and 1/2 tbsp. In a small bowl, stir together maple syrup and hot sauce.

Grill skewers for 2 to 3 minutes per side or until lightly grill marked. Brush with maple hot sauce glaze. Grill for 1 to 2 minutes more per side or until the glaze starts to caramelize.

Sprinkle with remaining Tajín® Clásíco Seasoning and cilantro. fall 2021 | 45

SERVES 8

Recipe 2: Prosciutto-Wrapped Pineapple Instructions Fill a shallow container with water. Soak ten 10-inch bamboo skewers for 30 minutes.

Trim and peel pineapple. Quarter lengthwise; remove core. Cut each quarter lengthwise into three 3-inch long wedges. Reserve 2 wedges for another use. Line a baking sheet with foil.

Ingredients 1 whole ripe pineapple 10 slices of prosciutto (5 oz.)

3 tablespoons olive oil 2 tablespoons honey 1 teaspoon fresh thyme leaves Cracked black pepper

Place a rack 3 inches from the heat source; preheat broiler to high. Skewer 1 pineapple wedge on each stick; wrap each with a slice of prosciutto. Place kebabs on a lined baking sheet and cover exposed bamboo completely with sheets of foil. Lightly drizzle each with olive oil. Broil kebabs until prosciutto begins to crisp, 2 to 3 minutes per side. Drizzle with honey, sprinkle with thyme and pepper and serve.

SERVES 8

Recipe 3: Steak Sandwich Ingredients 1 pound beef top sirloin steak, cut into 1-inch cubes 1 teaspoon steak seasoning 1 medium sweet red pepper, cut into 1-inch chunks 6 ounces focaccia bread, cut into 1-inch cubes 1 medium onion, cut into 1-inch chunks 1 tablespoon olive oil 3 slices provolone cheese, cut into strips 1/2 cup chopped walnuts

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Instructions Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto 4 metal or soaked wooden skewers; brush with oil.

Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired tenderness, turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°.

Top with cheese; grill 1-2 minutes longer or until cheese is melted.

In a small bowl, combine and walnuts.

SERVES 8

Recipe 4: Pepper Jack Cheese over Grilled Mushroom and Bell Pepper Ingredients 16 pearl onions 20 medium fresh mushrooms 1/3 cup balsamic vinegar 1/4 cup butter, cubed 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper Minced fresh parsley, optional

Instructions In a small saucepan, bring 6 cups of water to a boil.

Add pearl onions; boil for 5 minutes. Drain and rinse with cold water. Peel.

On four metal or soaked wooden skewers, alternately thread mushrooms and onions, skewering mushrooms horizontally through the cap. In a microwave-safe bowl, combine vinegar, butter, garlic, salt and pepper; microwave, covered, on high until butter is melted, 30-45 seconds. Whisk to combine.

Reserve half the vinegar mixture for serving. Brush kabobs with the remaining vinegar mixture.

Grill kabobs, covered, over medium heat or broil 4 inches from the heat until vegetables are tender, 10-12 minutes, turning occasionally and basting frequently with vinegar mixture. If desired, sprinkle with parsley; serve with reserved vinegar mixture.

Recipes from Beyone Mere Sustenance, My Recipes, Taste of Home, and Renaissance.Mom

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Making FRIENDS Over FOOD

Text by Gabriella Sadowski Photos by Elizabeth Billman

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ulinary legend Anthony Bourdain famously said, “You learn a lot from someone when you share a meal together.” These words have never been more true than last year when I was a freshman faced with limited social opportunities to meet new people. Falling into a food rut could have been really easy. After spending hours in the dorm and worn down with zoom fatigue, walking through the tunnel to the cafeteria was an easy way for my roommate and me to get our daily food fix. Days upon days of critiquing dining hall food, between the two of us, food became a frequent topic of conversation. We talked about our favorite foods and restaurants that we missed in our home states. We got to know each other better, and our combined love of good food helped us form a great friendship. Food gave us something aside from COVID to talk about. What should we do for dinner? Should we order in? Should we go to the dining hall? Should we invite the girls across the hall to come with us? These were the questions my roommate and I would ask daily. Since we couldn’t enter the other dorms on campus, it became difficult to find places to get together and pursue new friendships. Struggling to make friends with students in other dorms, we were obligated to get creative on ways to spend time with one another, and thanks to Google and word of mouth recommendations, we were able to explore

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waits, no rowdy college kids, just us and some locals. During one of our culinary outings, we stumbled upon one of Syracuse's hidden treasures, Thanos Import Market, located on 105 Green Street. This shop is one of Syracuse's oldest food markets, specializing in Greek and Mediterranean fare, which is full of delectable delights. Walking into the shop we were greeted by scents that transported us to a Greek food fair. This place was a gift for the nose and taste buds.

The pungent scents of aged cheeses, the nutty aromas of the rainbow of spices and the bold flavors bursting from the salamis made us savor every moment we were in the market. To make things even better, they

"You learn

a lot from someone when you share a meal together.

Anthony Bourdain American Chef

make the BEST sandwiches. My personal favorite being “The Green” includes tomato, fresh mozzarella, and pesto all on a stretch of fresh artisanal bread. And while the food was amazing, this place provided us with so much more for me and my friends. On the days when we were yet again stumped on what to do and wanted to escape the dorm, we picked up our favorite sandwiches from Thanos and picnicked all over campus. With every bite from the sandwiches in hand, we would talk and laugh for hours, getting to know each other.

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Within the first weeks of being on campus, we were eager to try to put ourselves out there with people we barely knew. We spontaneously asked a girl from art class to come and have dinner with us at one of Syracuse's freshest Mexican restaurants, Otro Cinco.

Getting into an Uber with a new acquaintance from class we hardly knew was predictably awkward and we passed the time in the car with simple small talk. Where are you from? What's your major? It got us through until we arrived at Otro Cinco. It was a typical Friday night with an hour-long wait to get a table. The reputation of the fresh guacamole and tantalizing tacos left us determined to wait. Yet, there we were stranded in the city of Syracuse with an hour to spare until our table was ready. It was at that moment we decided to explore the beauty of Armory Square and all it has to offer. We walked until sunset, sat on benches and delved into deep conversations about life. We bonded over the struggles of being freshmen during a pandemic and how upside-down our lives were at the time. Trying to pass time until our table was ready allowed us to relate to one another and experience our new home of Syracuse together. When we were finally seated, we learned more about each other over the greenest guacamole, crispy chips, fresh salsa filled with chunks of tomato garnished with cilantro and a choice of tasty tacos.

Food was our escape. With numerous days on end being glued to a computer screen in an 80 square-foot dorm room, it was our breath of fresh air. Being a freshman during COVID, no one really talked about how hard it was to find ways to connect with others.

To this day, I'm still friends with the girl from Otro Cinco and I'm really grateful for Syracuse's unique and unforeseen delicious food scene that helped me connect with other students during a time where the college experience was anything but normal. From Thanos to Otro Cinco, sharing a meal and sampling different cuisines gave us a shared experience that deepened our friendships and opened our eyes to new experiences.

Recipes for Catering for

DIGESTIVE PROBLEMS Text by Ivana Xie | Photos by Julia Provvisionato

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ODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols, which are short-chain carbohydrates and sugar alcohols that are poorly absorbed by the body, resulting in abdominal pain and bloating.

Low FODMAP foods are generally what you want to follow to help with digestive problems. High FODMAP foods do not absorb well in the small intestines resulting in gas, bloating, abdominal pain, diarrhea, and a feeling of fullness after consuming small amounts of foods.

Here is a list of recipes that may help with digestive problems.

Salad Orange bell pepper (sweeter and fruitier), cucumbers, grape tomatoes, tofu (firm), shrimp olive oil, carrots, almonds, avocado

Peanut Butter Jelly Sandwich Trader Joe’s crunchy unsalted peanut butter, organic strawberry jam, gluten free white bread

Shrimp Japanese Soba Spaghetti Shrimp, soba noodles, grape tomatoes, yellow or orange bell peppers, basil, Japanese pasta sauce

Banana Almond Toast White wheat bread, almond butter, unripe/ semi ripe banana, honey, sliced almonds

Bagel (sweet) Cashew milk cream cheese (Miyoko’s), Paleo bagels, strawberry jam

Bagel (savory) Scallion cashew milk cream cheese (Miyoko’s), Paleo bagels, lox (smoked salmon) Vegan cream cheese is a good replacement for regular cream cheese if you’re sensitive to dairy.

Almong Milk Masala Chai Latte Rishi Masala Chai concentrate, almond milk 52 | baked

Ginger Tea Organic ginger, water, lemon

Oat Milk Latte Oat milk, espresso

Why your substitutes are better Shrimp contains no FODMAP because it’s a protein, which is also a great source of nutrients and sustenance.

saffron, licorice, star anise, holy basil, orange peel, lemongrass, and mint which are all low FODMAP.

Tofu is a soy product that’s low FODMAP

Lox is naturally low in FODMAP levels, and plain salmon contains no carbohydrates.

Strawberry jam is a great choice for low FODMAP foods because strawberries are a low fructose fruit. Make sure there’s no additional sugars or fructose.

Paleo bagels contain cassava flour, which is a low FODMAP, and serves as a great substitute for regular bagels.

Bananas can act as a low FODMAP choice.

As bananas ripen, they accumulate oligofructans, which is a high FODMAP, so go for green to yellow bananas!

Cashew milk cream cheese is a great alternative to dairy cream cheese. HighFODMAP dairy foods include cottage cheese, cream cheese, milk, quark, ricotta and yogurt, so basically vegan cream cheese will lessen the chances of abdominal pain/ irritation.

Chai can be a great way to spice up your palette and keep your stomach happy.

Masala Chai contains green cardamom, cinnamon, cloves, black pepper, white pepper, ginger root, fennel seeds, nutmeg,

It can be difficult to enjoy food when faced with many dietary restrictions, but that shouldn’t stop you from enjoying food. It will just take time to learn about your body and what feels good for you. This trial-anderror phase will be tough and extensive at times, but it can be fun as well because you get to try new foods. The recipes above are not something you haven’t seen before, but a lot of the ingredients are substituted with other low FODMAP to prevent abdominal irritation. When learning about what works for your body, it can get frustrating because you simply want a meal that won’t hurt your stomach. One thing to keep in mind is patience. Be patient with yourself and your body. Some foods that may work for a friend who has similar digestive problems might not work for you, and vice versa.

Every individual’s body is different and will react accordingly, which is why this is called the trial-and-error phase.

Let Me

ESPRESSO My Love For This

MARTINI

Text by Sydney Bergan Photos by Annie Klaff

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magine you’re in a dimly lit restaurant. In my mind it’s definitely an Italian restaurant and my stomach is full of penne alla vodka but whatever cuisine you want will do. You’ve just finished your meal and your waiter asks if you want a dessert cocktail to which you say, obviously. No simple vodka cran or gin and tonic will do for a late night aesthetic like this one. Your best bet: an espresso martini.

This coffee and alcohol collab has been revived in popular culture recently thanks to the work of celebrities like Larry Bird and Timothee Chalamet (you know the picture we’re talking about) and the work of restaurants to promote the drink on their menus.

So what exactly is an espresso martini?

Picture a shot of espresso with a kick and some fancy garnishing and violà, you have the drink. It’s pretty simple really, a shot or two of espresso, one shot of baileys, one shot of khalua and a half shot of vodka.

Then garnish with some cocoa power around the rim and float some espresso beans on the top and you’re basically a professional bartender.

According to GQ this caffeinated drink was created in the 1980s by British bartender Dick Bradsell after he realized that combining coffee, coffee liquer and vodka would be the delicious and energy jolting beverage that his patrons needed in their lives. Now flashing forward to today the espresso martini is the most ordered drink in Australia and can be celebrated at a five-day long Espresso Martini Festival in London that started in 2017.

While this famous and milky addition to your meal isn’t solely limited to being enjoyed in dark sticky bars, that is where it started so you may as well get the full experience.

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