The Engineer's Bite: Pumpkin Spice CAFE by uoftcafe

THIRD EDITION FALL 2021

Tis the season of all things fall

The Engineer’s Bite Pumpkin Spice CAFE Apple Picking and Pumpkin Patches 0RUH WKDQ MXVW IUXLW

History of Trick-or-treating 7KH XQRIƓFLDO VSRRN\ VHDVRQ DFWLYLW\

Pumpkin Spice and Everything Nice 7KH FHUWLƓHG ŴDYRXU RI WKH VHDVRQ

CONTENTS

03 04 05 07 11 13 15 19 23

OPENING MESSAGE A Message from the Editor-in-Chief

ABOUT CAFE A Brief Look at CAFE

PREFACE & IMPRESSUM

MEET THE EXECUTIVE TEAM An Introduction to the Executive Team

MEET THE MAGAZINE TEAM An Introduction to the Magazine Team

KICKOFF MEETING A Summary of CAFE’s First Event

MORE THAN JUST FRUIT: ANOTHER SIDE OF FALL AGRITOURISM The Origin of Apple Picking and Pumpkin Patches

JEFFREY PILCHER An Interview with Jeffrey Pilcher, Food Historian at UTSC

THANKSGIVING: ORIGINS AND A MODERN SHIFT TO MORE FOOD WASTE The Origins of Thanksgiving and its Environmental Impact

27 29 32 35 38 41 44 47 53 56

CASE COMPETITION A Summary of CAFE’s Annual Case Compeition: Dining Out During COVID-19

HALLOWEEN MARKETING IN FOOD The Business Behind Halloween Marketing in Food

SUSTAINABILITY IN BAKING An Interview with FGF Brands Sustainability Coordinator Angela Ma

THE INS AND OUTS OF CORN MAZES $ 6LJQLƓFDQW 3DUW RI $JULFXOWXUDO +LVWRU\ &RUQ 0D]HV

PEY MIXER EVENT A Summary of CAFE’s PEY Mixer

PUMPKIN SPICE AND EVERYTHING NICE Popular Fall Food Items at Food Chains

HISTORY OF TRICK-OR-TREATING An Article on the History of Trick-or-Treating

FUN ACTIVITIES Fall Themed Crossword, Word Search and Quizzes

FALL RECIPES Recipies Perfect for Fall

THANK YOU MESSAGE

A MESSAGE FROM EDITOR IN CHIEF On behalf of CAFE’s Magazine team, we are so proud to present the Third Edition of The Engineer’s Bite! From creating the concept back in September 2020 to releasing the third instalment, it has been an honour to watch The Engineer’s Bite grow and expand into what it is today. The goal of The Engineer's Bite has always been to provide educational yet entertaining content about food engineering, and to give readers an insight into all of CAFE's initiatives throughout the year. Throughout the past semester, the Engineer’s Bite team has been hard at work, from conducting interviews to writing articles to designing graphics. I am so thankful to every member of our team for putting in so much dedication, commitment, and creativity into this magazine. With students from universities across Ontario, we have built a team that is diverse in their backgrounds, ideas, and experiences. It has been a pleasure to welcome this team into CAFE and work alongside them to create something special. CAFE has grown so much over the past year, and it has been exciting to watch The Engineer's Bite grow along with it. It has been a privilege to be this year's Editor-in-Chief, and I cannot wait to watch The Engineer's Bite flourish for years to come. We hope you enjoy reading our magazine as much as we enjoyed creating it! Sincerely, Protiti Das CAFE 2021-2022 VP Magazine

About Cafe

Food engineering is the application of engineering principles to the storing, processing, and distributing of food products in order to improve their quality, taste, texture, smell, and nutritional value. Our mission is simple: to foster the academic growth of students in the food engineering field through seminars and professional development activities. Events like our PEY & Industry Mixer and our Case Competition allow you to get your questions answered by professionals working in the food engineering industry. The Canadian Association of Food Engineers (CAFE) dives deep into food industry innovations. Promoting the food engineering profession among students at the University of Toronto is one of our greatest expertise. CAFE’s mission is to support all club members and participants by connecting them to research opportunities, industry professionals, and networking events about anything related to food engineering! We plan numerous events and competitions each year. The PEY & Industry Mixer invites past students to speak about their work experience at companies such as Mondelez, Kellogg, Weston Foods, and Pepsico. Year-round, we advertise internship and co-op roles available at these companies, and we’re thrilled that many of our club members have ended up at major food companies across the nation!

PREFACE In this edition of the Engineer’s bite, we explore the beautiful season of fall. This fall was the first time we had the chance to explore the outdoor world after a long year of lockdown. Fall season in Canada is the most beautiful time of the year with pleasant weather and eye-catching sceneries. But there is more to this season than just these aspects. Interestingly, food has a strong connection to this season through events such as apple picking and Halloween. Our team hopes this edition of the Engineer’s Bite Pumpkin Spice is as enjoyable as the fall season. We explore multiple topics such as popular fall food items at food chains, the history of trick-or-treating and the ins and outs of corn mazes. We also provide a recap of some CAFE events this semester such as the PEY Mixer event and include exciting interviews with professionals in the food industry. We hope this edition brings some comfort during these unprecedented times!

IMPRESSUM

Created in 2020, The Engineer’s Bite is a magazine that delivers informative and insightful articles to its readers. A team of dedicated undergraduate students have worked in collaboration with the Canadian Association of Food Engineers, a student organization at the University of Toronto, to publish this magazine. Unless otherwise indicated, all written material in this magazine are the thoughts and research of these students. All writers’ opinions are their own and do not reflect the views of the University of Toronto or the Canadian Association of Food Engineers at large. While we have made the best effort to validate this information, The Engineer’s Bite does not guarantee the accuracy and reliability of the information or related graphics contained in the magazine. An assortment of websites, other research materials and photos have been utilized in producing this document and have been cited accordingly. Any reliance you place on the material is strictly at your own risk.

MEET THE

PRESIDENT

SENIOR VP SENIOR VP Muskan Malek

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VP MAGAZINE

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Sanjana Ghagare

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MAGAZINE GRAPHIC DESIGNERS EDITOR EDITOR

EDITOR

Kirtana Devaraj Sana Randera

Gabriela Savva

MAGAZINE EDITORS

MEET THE

WRITER

Cassandra Piazza

Khondoker Alam

WRITER

Helen Tran

WRITER

Jahnavi Upreti

Jacqueline Chang

Melinda Szarics

MAGAZINE WRITERS 12

By. Jacqueline Chang

Kick Off Event The Canadian Association of Food Engineers (CAFE) always likes to start the year off with a bang, and we did just that at our 2021 Annual Kickoff Meeting! Although due to COVID-19 restrictions, we were not able to hold our kickoff meeting in person, that did not stop our audience from hopping on our Zoom meeting to learn everything about CAFE. If you missed our kickoff meeting, do not fret

because

everything

this

that

article

happened

will

cover

during

the

event! The kick-off event began by describing the

upcoming

events

for

this

year,

something everyone looks forward to at CAFE! Each term, CAFE holds three big events interests

that all

range the

from

way

hobbies

professional

development. Not to mention, we do not limit our events to just UofT students, so invite your friends from other universities to our events!

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(YHQWV DUH QRW WKH RQO\ WKLQJ WR ORRN IRUZDUG WR WKLV \HDU )RU WKH ƓUVW WLPH HYHU &$)( introduced the liaisons! By becoming a liaison, all you have to do is post the marketing ads we made on your social media. Of course, we will not let your help go unrewarded. /LDLVRQV FDQ EH HQWHUHG XS WR WZR WLPHV IRU WKH PRQWKO\ UDIŴH E\ FRPPHQWLQJ RQ CAFE’s posts and reposting our stories. One of the biggest projects CAFE has is

If you are interested in being part of the

our magazine, The Engineer’s Bite. If you

magazine, the good news is that you can!

have not seen our magazine up till now,

Every semester we will release the theme

you better take a look at all our past issues

of the magazine a little earlier and allow

as well which can be found on our

article submissions! Our magazine team

website! Our amazing magazine team puts

will read each and every one of your

together a magazine twice a year with a

submissions to decide what would be the

different theme and design each time.

best

Sometimes there are even little Easter

magazine!

article

featured

our

eggs in our magazine, that if solved will be rewarded handsomely. If I were you, I

And just like that, our annual Kickoff

would keep my eyes peeled for the next

Meeting came to an end.

edition of The Engineer’s Bite.

Thank you everyone for coming out, and we hope to catch you in person next year!

More Than Just Fruit: Another Side of Fall Agritourism By. Melinda Szarics Everyone knows that apple and pumpkin picking is about the experience, rather than harvesting fruit. The crisp country air, the hay bale rides, corn mazes,, and candy apples all come together and collectively blanket you with a feeling of autumnal joy. Of course, the prospect of coming home ome with the perfect pumpkin pumpk for carving or a bag of exciting apple varieties is a draw, but it’s intentionally not just about the produce. These produce picking locations are part of an overall industry called agritourism.

Agritourism, as the word itself implies, is “virtually any kind of activity that takes place on a farm and draws paying cclients” [1].

This is not a new concept; even in the late 1800s, New England was a popular tourist destination because city dwellers wanted

experience

so-called

a authentic farm experience [2].

The popularity of these ventures decreased dramatically matic around the World Wars and the Great Depression, but around the 1950s, agritourism rism began to regain its former glory, d State with over 25,000 sites currently across the United States [2]. Of course, these fall attractions are quite different nt from their predecessors. Rather than exclusively centering fruit-picking, visitors are offered several isitors ar traditional fall activities, such as corn mazes, hayrides, yrides, an and petting zoos (Figure 1), but also many unique and innovative activities that vary by location, such as interactive smartphone games and apple cannons [3]. locations offer autumnal excitement, Overall, these agritourism loc t not just a long list of apple varieties.

It seems straightforward: farmers would want to diversify their farms with agritourism to increase their SURƓWV $OWKRXJK DGGLWLRQDO LQFRPH is the main motivating factor for most farms, it simply does not tell the whole story. When

current

and

prospective

Montana agribusiness owners were asked to give 11 motivating factors a score of 1 (not at all important) to 5

(most

important),

additional

income was unsurprisingly found to be the most important motivating factor, and a decrease in income

Figure 1. A sign at Honey Pot Hill Orchards in Massachusetts, showing the variety of activities available, besides just apple picking [4].

ŴXFWXDWLRQV ZDV LQ WKLUG SODFH > @ However, this is closely linked to the second most important factor, which was to take full advantage of existing resources. Farmers favour agritourism as an alternate or supplementary source of income because the basic resources, such as equipment or labour, are ready to be utilized [6]. +RZHYHU DJULWRXULVP LVQōW MXVW DERXW SURƓWV DQG UHYHQXHV 7KH ƓIWK VL[WK DQG VHYHQWK most important motivating factors are building on an interest or hobby, socializing with consumers, and educating people [5]. This is a large part of why many of these farms offer guided tours [6]. Ed Robinette, an apple orchard and winery owner said,

“Most people have no connection with farms anymore… y e… Maybe their grandparents lived ved on a farm, but not anym anymore. more. People are eager forr that farm experience. They don't know what it is, but they want to experiencee it, they want to get out and see where apples come from m or peachess and cherries.

They are eager for that fun and simple entertainment of going to the farm and experience something their grandparents did" [3]. 16

Teaching urban consumers about agriculture is not only something that is important to IDUPHUV EXW WR ORFDO DJULFXOWXUH LQ JHQHUDO $JULWRXULVP JLYHV XUEDQ GHQL]HQV DQ appreciation for rural environments and this interest has been shown to cause some communities to protect land from development [1].

In a broader sense, agritourism protects local agriculture by preventing smaller, family-owned farms from going bankrupt [1]. This was especially evident in the state of Georgia in the 1990s. In the 70s, due to other states having developed technologies that allowed their apples to be cheaper and ripen earlier, Georgia lost its advantage of an earlier growing season [7]. It began to be more DQG PRUH GLIƓFXOW IRU DSSOH RUFKDUGV WR WXUQ D SURƓW > @ :KHQ -DQLFH 6PLWK +DOH DQ DSSOH farmer in Georgia, began to see that her orchard was failing, she began selling her apples at her own farm and added activities such as a petting zoo to attract consumers [7]. Then, she began letting visitors pick their own apples and, gradually, other struggling farms in the area began to follow suit [7]. This shows how big of an impact agritourism can have on local agriculture.

So now, when you sip your fresh-pressed apple cider and admire your newly-carved jack-o-lantern, you can be content in the fact that you’re supporting local farmers and the local agricultural industry. So now, when you sip your fresh-pressed apple cider and admire your newly-carved jack-o-lantern, you can be content in the fact that you’re supporting local farmers and the local agricultural industry.

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Jeffrey Pilcher Interview By. Helen Tran

Jeffrey

Pilcher

accomplished

historian, writer, editor, and professor of food history. For 30 years, he’s written

his

own

original

books,

including Planet Taco: A Global History of

Mexican

Food

(2012)

and

The

sausage rebellion (2006), and edited works including the Oxford Handbook of

Food

History

(2012)

and

Food

History: Critical and Primary Sources > @ +LV ZRUN LQ WKH ƓHOG RI IRRG history has also brought him around the US then to Italy, Mexico, and now Toronto

where

teaches

professor at the University of Toronto Scarborough

(UTSC).

Thus,

the

following interview expands on his

Figure 1. Portrait of Jeffrey Pilcher [2].

past and current work, in addition to exploring his takes on Fall food! It is note noted that these answers are minimally trim trimmed and paraphrased for the sake of re readability.

I understand that your career started in mathematics and computer science. What was your journey to researching and writing about food history?

Well I realized I wasn't a mathematician. I worked for a time in computers back in the stone Wel age, but it was just not working. So, I went back to graduate school and got a PhD in history. The most interesting thing for me was Mexican food, but at the time, food history ZDV QRW UHDOO\ D ƓHOG ,WōV RQO\ LQ WKH ODVW RU \HDUV WKDW LWōV NLQG RI FRPH WRJHWKHU ,Q IDFW ZKHQ , ZDV ƓUVW WDONLQJ WR P\ GLVVHUWDWLRQ DGYLVRU DERXW GRLQJ RQH RQ 0H[LFDQ IRRG LW ZDVQōW D TXHVWLRQ RI ZKHWKHU , FRXOG ZULWH WKH GLVVHUWDWLRQ LW ZDV ZKHWKHU DQ\RQH ZRXOG WDNH LW VHULRXVO\ )RU DERXW \HDUV QR RQH GLG %XW QRZ SHRSOH KDYH UHDOL]HG WKDW IRRG UHDOO\ LV DQ LPSRUWDQW WRSLF ,WōV QRW OLNH DQ\RQH KDGQōW HYHU ORRNHG DW IRRG EHIRUH DV DQ industry, agriculture, and such, but nobody took it seriously. So, I was fortunate to be DPRQJ WKDW ƓUVW JURXS RI SHRSOH

As a professor, what are the current

What was your favourite book to write in

courses you’re teaching right now

terms

and what are the main takeaways you

content?

want people to obtain?

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and

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the

research

process

and

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early

the

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Mayans

but

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you

have

any

recommended

readings, either by you or by others?

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,I \RX ZDQW WR ORRN DW P\ ERRNV WKHUHōV Planet Taco: A Global History of Mexican Food, and Food in World History. 2WKHU ERRNV RQ IRRG KLVWRU\ WKDW ,ōP YHU\ IRQG RI LQFOXGH WKH FODVVLF 6LGQH\ 0LQW]ōV Sweetness and Power: The Place of Sugar in Modern History, and We Are What We Eat by Donna R. Gabaccia. The latter looks DW KRZ LPPLJUDQWV KDYH VKDSHG 1RUWK American foods.

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What

food

cultures

are

you

researching currently? I believe you mentioned

you

were

working

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brewing

with

pumpkin

other

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What ’s your favourite Fall food or meal?

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a blind tasting? How is it that one SDUWLFXODU YDULHW\ RI EHHU FDPH WR FRQTXHU the world? The book goes from the LQYHQWLRQ RI EHHU DW OHDVW \HDUV ago up to the present, and looks at how industrialization has changed the way we eat (or drink in this case).

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some

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the

leading

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Winter as soup time, with a whole lot of VWHZ DQG VRXSV

Do you have a favourite Fall food with a

enzymes worked, [Louis] Pasteur worked

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on beer… It was and still is a big food

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science issue of how to biologically keep your beer from getting out of hand. With FUDIW EHHU LWōV KRZ WR PDNH VXUH \RXU EHHU JHWV RXW RI KDQG

*XDGDOXSH V 'D\ RQ 'HFHPEHU DQG WKDWōV WKH QDWLRQDO VDLQW 7KH\ DOZD\V VHUYH PROH WKHUH ZKLFK LV WKLV FKLOOL SHSSHU VWHZ WKDWōV D PDMRU SURGXFWLRQ LW WDNHV DOO GD\ WR PDNH DQG RIWHQWLPHV LWōV actually cooked with turkey although you can make it with a lot of different things. I JXHVV WKDW ZRXOG EH RQH RI P\ IDYRXULWH )DOO GLVKHV 2I FRXUVH DIWHU WKH 9LUJLQōV 'D\ WKDWōV WKH VWDUW RI WKH &KULVWPDV season and then they go into the tamale PDNLQJ $QG WKHQ ƓQDOO\ IRU &KULVWPDV (YH WKH\ KDYH WKH VDOW FRG 0DQ\ RI WKH KROLGD\ PHDOV LQ 0H[LFR DUH DOO YHU\ GHDU to me.

Do you have any recommended foods to try that aren't so well known? 2QH RI P\ IDYRXULWH FRPIRUW IRRGV LV SXUVODQH ,WōV D OLWWOH VXFFXOHQW WKDW JURZV KHUH LQ 7RURQWR LW JURZV LQ 6WUHHWVYLOOH although I would not pick it up, take it KRPH DQG FRRN LW ,Q 0H[LFR LWōV FDOOHG YHUGRODJDV DQG WKH\ PDNH D OLWWOH JUHHQ sauce out of it with pork and tomatillos DQG LWōV VXSHU WDVW\ ,WōV D YHU\ GRZQ KRPH NLQG RI PHDO LI \RX KDSSHQ WR KDYH purslane growing in your garden, you can MXVW ZKLS LW XS LQ KDOI DQ KRXU ,WōV D OLWWOH VXFFXOHQW VR WKH\ōUH OLNH WLQ\ OLWWOH URXQG paddly things that grow on stems. Lorem Lor Lo L orr e o em m IIp Ips Ipsum pss u p um m

Figure 2. Mole Poblano [3]

REFERENCES

Figure 3. Purslane [4]

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THANKSGIVING:

Origins and a Modern Shift to More Food Waste By. Helen Tran Thanksgiving! Recognized as an iconic Fall holiday, it generally features a feast of turkey, potatoes, and gravy shared amongst friends and family. However, did you know that the original Thanksgiving’s menu was extremely diverse? The celebration involved geese, GXFNV

YHQLVRQ

ƓVK

HHOV

VKHOOƓVK

vegetables, and beer - all of which were hunted or harvested [1]! The

modern

day

holiday

has

certainly

changed since the 1600s as few of us harvest RXU RZQ FURSV +RZHYHU LWōV GLIƓFXOW WR pinpoint the exact origins of Thanksgiving. Taking inspiration from the harvested feast and religious celebrations that took place in the past, Thanksgiving today brings its own traditions gatherings

and and

challenges. greater

With

smaller

accessibility

grocery store food, its purpose and staple foods have changed. Unfortunately, this also comes with modern problems, such as more food waste.

2QH RI WKH ƓUVW 7KDQNVJLYLQJ FHOHEUDWLRQV LV EHOLHYHG WR KDYH RFFXUUHG LQ EHWZHHQ the Pilgrims and the Wampanoag people in Plymouth, US. The two groups consisted of around 90 Wampanoag and 50 colonists who peacefully socialized and eventually held a IHDVW 7KH IHVWLYLWLHV LQFOXGHG ƓULQJ JXQV UXQQLQJ UDFHV GULQNLQJ DOFRKRO DQG RI FRXUVH HDWLQJ > @ > @ +RZHYHU LWōV LPSRUWDQW WR QRWH WKH SRWHQWLDO IRU KLVWRULFDO LQDFFXUDF\ especially in regard to the motivations of the Native Americans and Pilgrims [3]. In Canada, the earliest Thanksgiving event took place in Nunavut in 1578 where an expedition crew FHOHEUDWHG WKH VDIHW\ RI WKHLU ŴHHW > @ > @

As such, Thanksgiving has already existed conceptually for hundreds of years! 23

Formally, its development as a national religious

holiday

sprang

traditions

from New

England. Days were dedicated to praying for military victory, safe journeys, harvests.

peace, Its

and

bountiful

religious

and

European roots caused the US to not recognize Thanksgiving as a holiday until much later.

,Q $EUDKDP /LQFROQ ƓQDOO\ SURFODLPHG D QDWLRQDO GD\ RI WKDQNVJLYLQJ RQ 1RYHPEHU WK RU WKH ODVW 7KXUVGD\ RI HYHU\ 1RYHPEHU ,Q &DQDGD D QDWLRQDO Thanksgiving Day was declared on November 6th, 1879. There’s been more variation with Canada’s date, but the modern day holiday now takes place on the second 0RQGD\ RI HYHU\ 2FWREHU > @ > @ Unlike Thanksgiving’s ancient origins in hunting, gathering, and harvesting, everything you need for a modern day Thanksgiving feast is located at your nearest grocery store! Parades, volunteer shelters, and traditional dinners are all beloved ways to gather with others and enjoy a meal.

The only unfortunate part of all this is that Thanksgiving is known as one of the biggest days for food waste! In addition to the misfortune of food being thrown away despite widespread hunger, wasting food also squanders the resources used to prepare and distribute it from farm to WDEOH DQG WDEOH WR ODQGƓOO > @ $FFRUGLQJ WR WKH 1DWLRQDO =HUR :DVWH &RXQFLOōV research on household food waste in Canada,

63%

of thrown away food could have been eaten, which translates to…

140kg of wasted food each year per household, and

2.2 Million Tonnes

of wasted food each year nationally [4] [5]. 24

If we consider turkeys alone, a Thanksgiving staple, the Natural Resources

Defense

Council

VWDWHV WKDW LQ 6 million

turkeys were trashed in the US, translating

approximately

$293 million of wasted food [6]. Furthermore, scrap

this

required

amount 100

billion

gallons of water to produce [6]!

Below are some suggestions to help reduce your Thanksgiving waste :

Don’t over-prepare! If you know that

\RXU JURXS ZRQōW ƓQLVK D KXJH IHDVW make smaller portions. Purchase with

Cook your leftovers to make

consideration of how many people

other meals! If you have spare

you’re feeding, as opposed to buying

turkey

in bulk (e.g. buying smaller turkeys). You can even try using a guest-imator

5 6

or party planning calculator to help plan your meal [6]!

Communicate with your guests!

If you’re hosting a gathering for Thanksgiving,

tell

people

bring their own containers to take home portions of food. As

well,

coordinate

who

bringing what dish so that they don’t over-prepare.

and

vegetables,

Compost! Certain in scraps can be used to make compost mpost for yyour plants, including fruits, vegetables, and paper.

Donate

with some stock. Better yet, if you still have turkey bones, then you can create your own broth! You could also make a variety of sandwiches, wraps, and salads.

Store your leftovers properly! Vegetables that tend to wilt last longer in high humidity, and some vegetables last longer in low humidity. Additionally, try freezing

certain

foods

bread, meat, and vegetables to make them last months and even a year! unused

food!

Canned

and

unopened goods can be donated to food banks. As well, it’s in the spirit of Thanksgiving to give to people in need!

try

incorporating them into a soup

Being conscious of the waste generated on Thanksgiving goes hand in hand with being grateful to the environment. Thus, celebrate this iconic Fall holiday knowing that its origins are rooted in consideration and peace!

REFERENCES > @ ' 6LOYHUPDQ ŏ7KDQNVJLYLQJ 'D\ Ő %ULWDQQLFD >2QOLQH@ $YDLODEOH KWWSV ZZZ EULWDQQLFD FRP WRSLF 7KDQNVJLYLQJ 'D\ >$FFHVVHG 2FWREHU @ > @ $ 1DJ\ ŏ7KH +LVWRU\ RI 7KDQNVJLYLQJ LQ &DQDGD :KHUH GLG WKH WUDGLWLRQ FRPH IURP"Ő FDQDGDKLVWRU\ FD 2FWREHU >2QOLQH@ $YDLODEOH https://www.canadashistory.ca/explore/arts-culture-society/the-history-of WKDQNVJLYLQJ LQ FDQDGD >$FFHVVHG 1RYHPEHU @ [3] C. Bugos, “The Myths of the Thanksgiving Story and the Lasting Damage They Imbue,“ 1RYHPEHU >2QOLQH@ $YDLODEOH KWWSV ZZZ VPLWKVRQLDQPDJ FRP KLVWRU\ thanksgiving-myth-and-what-we-should-be-teaching-kids-180973655/ >$FFHVVHG 1RYHPEHU @ > @ /RYH )RRG +DWH :DVWH 6WDII ŏ)RRG :DVWH LQ WKH +RPH Ő /RYH )RRG +DWH :DVWH &DQDGD >2QOLQH@ $YDLODEOH KWWSV ORYHIRRGKDWHZDVWH FD DERXW IRRG ZDVWH >$FFHVVHG 2FWREHU @ > @ &LW\ RI 7RURQWR 6WDII ŏ)RRG :DVWH Ő &LW\ RI 7RURQWR >2QOLQH@ $YDLODEOH https://www.toronto.ca/services-payments/recycling-organics-garbage/ ORQJ WHUP ZDVWH VWUDWHJ\ ZDVWH UHGXFWLRQ IRRG ZDVWH a WH[W $FFRUGLQJ WR WKH 1DWLRQDO =HUR ZDVWH KDV VXEVWDQWLDO HQYLURQPHQWDO LPSDFWV >$FFHVVHG 2FWREHU @ [6] K. Kiely, “New Dinner Party Planning Calculator Can Help Hosts Waste Less Food This 7KDQNVJLYLQJ Ő 15'& RUJ >2QOLQH@ $YDLODEOH KWWSV ZZZ QUGF RUJ PHGLD >$FFHVVHG 2FWREHU @ > @ 9 /LWYLQRY )DOO FRORUV LQ &DQDGD 7KH &DQDGLDQ (QF\FORSHGLD -XO\ [Online]. Available: https://www.thecanadianencyclopedia.ca/en/article/ WKDQNVJLYLQJ GD\ >$FFHVVHG 1RYHPEHU @

Case Competition Event

By. Jahnavi Upreti

This year, CAFE decided to tackle a different problem in their annual al case competition: dining out during ng Covid-19. Access to food has been incredibly edibly important

during

the

pandemic, demic,

As one of the judges, Caroline Schnaider Brunstein, put it, “Food is present at people’s most important times.”

whether it was ordering takeout eout or ƓQDOO\ GLQLQJ LQ SHUVRQ

As we transition back to in-person dining, a lot of uncertainties are beginning to appear.

How can we dine safely while a pandemic is still happening? How are restaurants going to transition into Covid safe dining practices, and how will they transition out of them once the pandemic has concluded? These questions were answered by our competitors at the CAFE Case Competition, which took place on October 23, 2021 from 1:00 pm to 2:30 pm. In order to judge the teams appropriately, CAFE’s panel consisted of well-renowned Levente Diosady, Professor Emeritus of Chemical Engineering and Applied Chemistry at UofT, and Caroline Schnaider Brunstein, UofT Chemical Engineering graduate and CI Manager at Maple Leaf Foods Inc.

Two teams p participated in this competition, presenting their ideas in a calm and professional manner. Team 1, consisting of Daniel Mao, Hoi Kit Tse, and William Qi, proposed a restaurant layout inspired by cul-de-sac neighbourhoods. Team 2, consisting Fang Zhang and Katherine Zhang, came up with an app that helps UofT students of Floria F ƓQG D VDIH SODFH WR HDW ƓQG D VDI

SOLUTIONS

Team 1

Team 2

The two ideas were incredibly unique and detailed. There was a problem, however. The judges found it impossible to compare the two designs. Thus, they reached a conclusion that nobody expected: both teams would win the case competition, splitting the prize money evenly. It wasn’t a clear win, but the verdict was riveting. The diversity of both solutions shows that there isn’t one concrete solution to adjusting to Covid-19; rather, there are a multitude of nuances we need to consider.

Recuperating from Covid-19 isn’t something that will happen immediately. But if we have creative m minds and hard work ethic, as shown in this case competition, tion, we w will transition to better days in noo time.

Halloween Marketing for Food By. Khondoker Intiser Alam

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In Octob October ber 2017 b

$550.7 $550 0.7 million 0 millio worth h ooff “cookies, confectionery, confe e ct c ionery, and snack k fo foods” oods” were sold [3]. [3 3]. Pumpkins and other decorations make up, p,

10.29% of people’s total halloween spendings [4].

In October 2021, it was projected that,

$384 million worth of candy was going to be sold (which h is much less than the,

$560 million

worth of candy sold in 2019) [4].

So it suffices to say that when it comes to food, Halloween is very lucrative.

This is,

only 22.06%

of people’s total halloween spending [4]. And that’s only for candy.

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The Pepsi-Coca Cola rivalry is quite well known in pop culture, and so is the famous halloween ad of a Pepsi Can dressing up like a Coca Cola can (seen in Figure 1) [3]. Figure 1. Coca-Cola and Pepsi rivalry fueled Halloween ads [7].

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Sustainabilty in Baking

An Interview With FGF Brands Sustainability Coordinator Angela Ma By. Melinda Szarics

It’s no secret that food production has many environmental impacts. To learn about how the baked goods industry can mitigate these impacts, I interviewed Angela Ma, an environmental sustainability coordinator at FGF Brands. FGF is an industrial baking company that manufactures a variety of specialty baked goods, such as croissants, PXIƓQV DQG QDDQ 7KH FRPSDQ\ has a large focus on increasing the sustainability of its operations, wh which is where Angela and her ome in. team come

Figure 1. Portrait of Angela Ma

Angela's Work Angela is part of a dedicated team that works on meeting regulations and reaching FGF’s goals for sustainability. They currently target the three "pillars'' of environmental impact in baking: waste, water usage, and carbon emissions. When asked about her team’s work, Angela said, “We're trying to look at everything that we have direct emissions to; […] everything down to our packaging, as well.” There is a focus on project management and guiding various departments and teams, such as engineering, sourcing, sanitation, towards making more sustainable decisions. An example of this is the reduction of carbon emissions by modifying natural gas oven usage. Angela says that her team “[is working] a lot with engineering to modify those processes, to make sure only the necessary ovens are turned on and that there's not more RYHQV >RQ@ WKDQ UHTXLUHG GHSHQGLQJ RQ ZKDW UHFLSH LV EHLQJ UXQ RU ZKDW SURGXFW LV EHLQJ made that time.”

Water Usage Complications FGF’s goals for water usage are somewhat long-term because, according to Angela, water UHGXFWLRQ FDQ EH WULFN\ ZKHQ LW FRPHV WR EDNHG JRRGV $ ORW RI RXU ZDWHU LV HLWKHU ƓQLVKHG JRRGV RU VDQLWDWLRQ VKH VD\V $QG ZH FDQ W UHGXFH ZDWHU LQ WHUPV RI ƓQLVKHG JRRGV because you are affecting the product essentially." Expanding on this principle, she says,

“When it comes down to food manufacturing, and any sort of production facility, the product quality has to be number one.” However, this means that much of their reductions must come from sanitation, ZKLFK LV GLIƓFXOW FRQVLGHULQJ WKDW VDQLWDWLRQ DQG TXDOLW\ VWDQGDUGV PXVW EH PHW However, the effort is worthwhile since, according to Angela, they “can't become too complacent with just using the same amount of water. We're always trying to improve ourselves.”

Waste Mitigation :DVWH LV RI FRXUVH D VLJQLƓFDQW LVVXH LQ IRRG PDQXIDFWXULQJ $Q H[DPSOH that Angela gave is, “If you have a sheet of dough and you're cutting out the dough, […] the webbing in between can't be reused after a certain time. That all becomes food waste.” However, FGF mitigates this issue by sending their food waste to be repurposed as animal feed instead of sending it to the incinerator or ODQGƓOOV ZKLFK ZRXOG JHQHUDWH JUHHQKRXVH JDVHV

Zero Waste Goals The repurposing of food waste as animal feed is related to one of FGF’s goals.

Zero waste means that 90% of waste is diverted from landfills and incineration. ,Q VKRUW WKLV PHDQV WKDW $QJHODōV WHDP >KDV@ WR ƓQG YHQGRUV WKDW ZLOO WDNH RXU ZDVWH streams that they’ll either recycle, reuse or transform in some sort of way that's not LQFLQHUDWLRQ RU ODQGƓOO When I asked for other examples of waste diversion, Angela replied, "I think one of our most proud waste streams that we came up with [were] our label backtapes." After a label is applied to product packaging, the backtape, also known as the release liner, is generated as waste. Since the backtape contains a waxy coating, it cannot be conventionally recycled. However, FGF sends their label backtapes to a vendor who separates the coating from the paper and sends it back to the label maker. The pulp contains some coating residue which makes it ideal to form new label backtapes. "This is actually a true closed loop system because the product of the label backtape becomes another label backtape," Angela said.

The Future These exciting innovations are just the beginning, since there are several long-term goals developed by a collaboration among departments along with milestones for meeting those goals. About the more immediate future, Angela said, “Hopefully we'll be able to meet our milestone goals and they’ll tell us how far along we are to meeting our long term goals.” With FGF and many other food manufacturers making strides in the area of sustainability, the industry as a whole will have less of an impact on the environment.

“Hopefully we'll be able to meet our milestone goals and they’ll tell us how far along we are to meeting our long term goals.” With Wit ith FGF a and many other food manufacturers making strides in the area of sustainability, the iindustry as a w whole will have less of an impact on the environment.

The Ins and Outs of Corn Mazes

By. Jahnavi Upreti

(YHQ LI \RX KDYHQōW EHHQ WR RQH \RXōYH GHƓQLWHO\ heard of them: intricate mazes made of corn, which

”Corn Co mazes are a cornerstone of fall corn cult culture.”

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hedge mazes, and decided to create the ƓUVW FRUQ PD]H > @ 7KH FRUQ PD]HV ZHUH DQ LQVWDQW VXFFHVV )DUPHUV ZHUH DEOH WR JHQHUDWH UHYHQXH WR VXSSRUW WKHPVHOYHV DQG QRZ FRUQ PD]HV DUH D VWDSOH IRU IDOO DFWLYLWLHV DQG IDUPV *URZLQJ PD]HV KDV HYHQ FUHDWHG QHZ KDUYHVWLQJ WHFKQLTXHV ZLWK GLIIHUHQW JURZLQJ SHULRGV DQG WLOOLQJ PHWKRGV 7R JURZ DQ RSWLPDO PD]H FRUQ KDV WR EH FURVV SODQWHG QRUWK DQG VRXWK DQG WKHQ H HDVW DQG ZHVW ,I D PD]H LV FUHDWHG SUR SURIHVVLRQDOO\ D PRGHUQ *36 V\VWHP ZLOO

Figure 1. A Map of the Labyrinth of Versailles [7].

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As of now, corn mazes are still technologically advancing. They’ve even landed a place in the Guinness World Records, with the largest maze in North America being 242,811 square feet, located in Dixon, California [10].

F Figure 2. The largest maze in North America [10].

”With their humble origins as church hurch symbolism, corn mazes have established lished themselves as a significant part art of ound is agricultural history. Their background human deceptively deep, showing tability. creativity, ingenuity, and adaptability. And while they’re nowhere near as ersailles, complex as the labyrinth of Versailles, they’re still fun to get lost in.”

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PEY Mixer Event By. Cassandra Piazza

On November 23rd, 2021, CAFÉ hosted a virtual PEY event mixer on Zoom. This informative event consisted of CAFÉ members, students interested in 3(< DQG PRVW LPSRUWDQWO\ D FROOHFWLYH SDQHO RI JXHVW VSHDNHUV 7KH ƓYH professional speakers that presented during this mixer event discussed their PEY experiences, along with their current jobs within the food engineering industry.

Through this event, many students were presented with the opportunity to learn ƓUVW KDQG DERXW 3(< DQG KRZ VXFK DQ LQWHUDFWLYH OHDUQLQJ RSSRUWXQLW\ LV EHQHƓFLDO for one’s interests and career growth. The speakers of our PEY mixer were James Yin from Weston Foods, Praneet Bagga from Mondelez, Caroline Brunstein from Maple Leaf Foods, Ian Chown from PepsiCo, and Michelle Parsons from Kellogg Company.

This mixer allowed for each guest panelist to talk in depth about their careers through detailed and eye-catching slideshows. Students were presented with a plethora of experiences each panelist had endured as students and as professionals within the work setting, such ast their co-op experiences, their roles within their respective companies, and most importantly, how they were able to successfully network and obtain a place within their current company.

Within each panelist’s respective company, they mentioned the variety of tasks they perform daily, including working with external company parties, product packaging, research and development, selling and marketing to consumers, and company sustainability and improving the brand as a collective.

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these

presentations,

students attending the event were DEOH WR XQGHUVWDQG ƓUVW KDQG ZKDW goes into food engineering jobs, and how there are an abundance of jobs and responsibilities within it that do not strictly coincide with engineering.

Towards the end of the event, our guest speakers were presented with the opportunity to move into breakout rooms, to speak to smaller groups of students who were interested in their stories and experiences within the workforce. In these breakout rooms, student attendees were given the chance to connect with our guest speakers and ask them questions regarding their school and work experiences. Many often touched upon what they liked and disliked about their roles, why they decided to enter food engineering jobs, and even provided advice to optimistic students that will allow them to grow and learn PRUH DERXW WKHLU LQWHUHVWV LQ WKHLU UHVSHFWLYH FDUHHU ƓHOGV

”Practice, practice, practice interview with focus on behavioral questions”

“Focus on leadership and interpersonal skills development during undergrad”

6LJQLƓFDQW DGYLFH WKDW ZDV KLJKOLJKWHG E\ PDQ\ RI RXU JXHVWV GXULQJ WKLV PL[HU ZDV WR make mistakes and talk about them with supervisors, as co-op is the perfect opportunity to learn from your one’s mistakes and evolve from them. Another key piece of advice the mentors presented to the attendees was to ensure they discover what they like and do not like during their PEY, so this way when it comes to their career they will know their strengths and weaknesses and where exactly they want to apply themselves. Many mentors also presented the idea for students to network with as many people as they can through various platforms such as LinkedIn as a means of getting one’s foot in the door. By UHVHDUFKLQJ EUDQGV DQG PHVVDJLQJ WKHLU FRPSDQ\ RIƓFLDOV DQG HPSOR\HHV WKURXJK LinkedIn, it opens the possibility for discussion about the work environment and expected VNLOO VHWV QHFHVVDU\ WR ŴRXULVK

KEYS TO SUCCESS ”Honest Reflection”

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“Ask Questions”

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Standards High”

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ADDITIONAL RESOURCES CPG Connect (cpgconnect.ca) For researching Canadian Food industry jobs, titles, companies Industry job board Ask A Manager (askamanager.org) Entertaining career advice column, Free Guide for interview prep JobScan ( jobscan.co) Free & paid tool for assessing keywords in your resume me vs. job ads PEO G. Gordon M. Sterling Award (peo.on.ca) $3500 for professional development for EITs Emphasis on leadership potential & contributions to engineering community

Pumpkin Spice and Everything Nice By. Cassandra Piazza

Pumpkin spice lattes, pumpkin cream cold brew, pumpkin PXIƓQV Pumpkin! Pumpkin! Pumpkin! 7KH FHUWLƓHG ŴDYRXU RI WKH VHDVRQ WKDW KDV XV IHHOLQJ IHVWLYH IRU )DOO :H DOO NQRZ it becomes that time of year once the month of September DUULYHV XSRQ XV DQG ZH EHJLQ WR HPEUDFH ZDUP VSLFHG EHYHUDJHV DQG WUHDWV WKDW FR]\ XV XS IRU VZHDWHU ZHDWKHU

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For the first decade of pumpkin spice lattes, their flavour didn’t even have real pumpkin flavour in them! This flavour was a blend of nutmeg, ginger, cloves, cinnamon, and allspice [2], and it was not until the year 2015 in which Starbucks made the executive decision to include real pumpkin in their lattes [3].

Now how did this delicious beverage come about? :HOO LW DOO VWDUWHG ZKHQ D PHPEHU RI WKH UHVHDUFK DQG GHYHORSPHQW WHDP Peter Dukes, enjoyed the taste of pumpkin pie and espresso consumed together [3], thus leading to the creation of the pumpkin spice latte we NQRZ DQG ORYH WRGD\ 7KLV GHOLFLRXV EHYHUDJH FRQVLVWV RI PLON HVSUHVVR DQG SXPSNLQ VSLFH > @ DQG FDQ EH VHUYHG ERWK LFHG DQG KRW ZLWK ZKLSSHG FUHDP EHLQJ D GHOLFLRXV WRXFK DGGHG WR LW IRU H[WUD IXQ

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product

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not

resulting only

within

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Pumpkin Spice has been a staple fall flavour for many years, and while consuming such a delicious treat it is helpful to know where such a delicious Fall favourite has originated from, as well as how it impacts us, not only on a personal scale but a global one as well.

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History of Trick-or-Treating By. Jacqueline Chang

The start of October marks the beginning of the spooky season for all Halloween lovers. Whether it be the thrill of watching horror movies or the excitement of putting together a costume, every Halloween devotee cannot forget about trick-or-treating. Trick-or-treating can be the most exciting part for people of all ages, whether you are giving or receiving by going door to door for all the sugary goodness you can. But Halloween was not always about dressing up and getting candy; the holiday became commercialized over the years! The story of how our favourite candy day came to be is quite the interesting one.

Beginnings of Halloween To better understand how Halloween evolved into our sweetest day of the year, it is only right we start at its beginnings. Halloween was originally a pre-Christian Celtic festival in [1]. During the festival, the Samhain that would be celebrated on October 31st every year [1] &HOWLF SHRSOH ZRXOG OLJKW ERQƓUHV RIIHU VDFULƓFHV DQG SD\ UHVSHFWV WR WKH GHDG > @ %XW DW &HOWLF SHRSOH ZRXOG OLJKW ERQƓUHV RIIHU VDFULƓFHV DQG SD\ UHVSHF some festivals, the Celtic people would disguise themselves with animal skins to fend off SKDQWRPV > @ 7KLV WUDGLWLRQ WKHQ HYROYHG GXULQJ WKH 0LGGOH $JH $JHV LQWR WKH ƓUVW IRUPV RI trick-or-treating. Many people began wearing costumes of ghost ghosts and other monsters to perform antics for food and drinks [1].

Souls Day and Soul Cakes Though the Middle Ages Age had fun with their malicious

costumes

and

little

performances,

Halloween candy did not o originate from all the fun events in history. Hundreds Hund of years ago in England, winter was alway always thought to be a scary time for many less fortunate fortun families due to the before winter began, there cold climate [2]. Just befo would be an All Souls Day festival where many pray longer amongst the living. and remember souls no lo poor citizens would During the festivities, many ma beg for food, and more ffortunate families would bake them pastries called “soul cakes” in return for promising to pray for their thei family’s dead relatives [2]. Giving out soul cake cakes became increasingly common

the

church

also

supported

the

distribution of them to the less fortunate [2].

Candy Day Begins As time passed with the evolution on of technology, te echnology, the fear of winter began to leave with it. That gave e lots of o opportunities to the candy industry to expand their b business by ƓOOLQJ GD\V ZLWK VZHHWV DQG FKHHUV ,Q WKH HDUO\ WK HUV ,Q WKH HDUO\ WK century, Easter and Christmas were the e prime days for the candy industry to make a prettyy penny, but that was not enough for them [3]. The candy industry began pitching new ideas on a holiday to make some more money every year;; eventually this is how they came up with the idea of Candy Day [3]. On the second Saturdayy of October, candy shops would be packed with people ople buying VZHHWV IRU WKHLU IULHQGV RXW RI JRRGZLOO > @ %\ WKH V O > @ %\ WKH V Candy Day was renamed the Sweetest Day, because it really was the sweetest day of the year [3].

Treats Rather Than Tricks :KLOH WKH FDQG\ LQGXVWU\ ZDV WU\LQJ WR ƓQG PRUH PHWKRGV RI PDNLQJ :KL LQGXVWU\ ZDV WU\LQJ WR ƓQG PRUH PHWKRGV RI PDNLQJ money, trick-or-treating mon reating began to rise, but more tricks than treats [3]. 'XULQJ WKH V PDQ\ SDUHQWV ZDQWHG WR NHHS WKHLU FKLOGUHQ RXW RI 'XU V PDQ\ SDUHQWV ZDQWHG WR NHHS WKHLU FKLOGUHQ RXW RI WURXEOH DQG GHFLGHG WR GR DQ RUJDQL]HG DFWLYLW\ > @ %\ WKH V WURX DQG V NLGV ZRXOG UHFHLYH QXWV FRLQV DQG PD\EH HYHQ DQG sometimes toys from houses to stay out of trouble [3]. Candy shops som began to catch onto the trend of trick-or-treating and moved the beg Sweetest Day holiday closer to Halloween to encourage houses to Swe give out candy [3]. Since candy was so easy to buy in bulk, by the V SHRSOH ZRXOG RQO\ JLYH RXW FDQG\ GXULQJ WULFN RU WUHDWLQJ

Trick-or-treating may be a favourite te childhood memory to many people ple all over the world, but now at least east you know how it started!

REFERENCES [1] History.com Editors, “How Trick-or-Treating Became a Halloween Tradition.” [Online] Available: https://www.history.com/news/halloween-trick-or-treating-origins >$FFHVVHG RQ 2FWREHU @ > @ +LVWRU\ FRP (GLWRUV ŏ+DOORZHHQ Ő >2QOLQH@ $YDLODEOH KWWSV ZZZ KLVWRU\ FRP WRSLFV KDOORZHHQ KLVWRU\ RI KDOORZHHQ VHFWLRQB >$FFHVVHG RQ 2FWREHU @ [3] Swinarski, Clara. “Why We Give OUt Candy on Halloween: A Short Story.” [Online] Available: https://www.thekitchn.com/why-do-we-give-out-candy-on-halloween236744

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2. Where does Professor Jeffrey Pilcher teach a minor food studies program?

4. How many teams competed in CAFE's Case Competition? 5. What word describes activities that draw paying customers to farms? 7. What seasonal Fall latte was launched in 2003?

9. This interviewee is the FGF Brands Sustainability Coordinator. 6 7

Down 1. On which day of the week was Candy Day celebrated? 3. Fanta's Halloween campaign increased their growth by what percentage?

4. During which period of time did mazes evolve from Labyrinth symbols? 6. Which president declared Thanskgiving as a holiday? 8. CAFE's PEY Mixer event included speakers from various companies, including Maple Leaf Foods, Weston Foods, PepsiCo, Kellogg and

pumpkin spice cafe

word search

PUMPKIN SPICE APPLE MAZES AGRITOURISM

HALLOWEEN OCTOBER LABYRINTH FARMS THANKSGIVING

PEPSICO FALL MAZES KELLOGG

Which Fall Food Are You?

start here WHEN STUDYING FOR EXAMS YOU…

Create a schedule and stick to it

IF YOU WERE WORKING IN THE FOOD ENGINEERING INDUSTRY YOU WOULD BE IN…

Quality control

Process engineering

DO YOU PREFER TO RELAX BY THE FIRE OR GO SKIING

DO YOU LIKE TO BE AT THE CENTRE OF ATTENTION?

Fire

Skiing ing

Yes

BUTTERNUT SQUASH SOUP

TURKEY

C CORN ON TTHE COB B

GR GREEN BEAN CASSEROLE C

Procrastinate and do it all the night before

WHEN HALLOWEEN CANDY GRAMS COME AROUND YOU TEND TO…

Receive

Send

YOU CARVE PUMPKINS TO…

YOUR FAVORITE PART OF HALLOWEEN IS…

Roast the seeds

Make a ack-o-lantern jack-o-lantern

The candy

The costumes costum

PUMPKIN PIE CRANBERRY SAUCE APPLE CIDER

MASHED POTATOES

Which Type of Apple Are You? 1.

Which fall activity do you get the most excited for?

A. Hayride B. Thanksgiving dinner C. Photoshoot with the fall leaves D. Trick or Treating

Which Agri-tourism activity is your favorite?

What is your favorite treat to get while hile Trick or Treating? ng?

A. Chips B. Warheads C. A Lollipoop D. A chocolate bar

A. Apple picking B. Visiting a vineyard C. Pumpkin patches D. Corn mazes

Which stage of the history of Trick-or-Treating do you most relate to?

When faced with ith conflict you:

A. Address it but sugar coat at the problem B. Confront the problem head on C. Avoid the problem and hope it goes away

A. Original Celtic Festival B. Soul day and soul cakes C. Candy Day D. Modern day trick-or-treating

D. Ask for advice from a trusted mentor

McIntosh MOSTLY A:

You are the “engineer next door”. You effortlessly draw people in and exude classic charm.

Granny Smith

MOSTLY B:

You pack a punch and are anything other than boring! You’re not afraid to be your delicious self, even if that can seem “sour” to some people.

Red Delicious

MOSTLY C:

You have your aesthetics down to a science and are a master of appearances.

Gala

MOSTLY D:

$OWKRXJK \RX PD\ IHHO RYHUORRNHG DW ƓUVW RQFH people get to know you, they see that you are tons of fun and everyone has a great time around you.

The Perfect Mashed Potatoes If you’re in charge of making the mashed potatoes during Thanksgiving dinner, this recipe has you covered! This carefully crafted recipe by Moribyan (@moribyan on instagram) is perfectly seasoned, fluffed, and easy to make!

SERVINGS 6 PREP TIME 15 MINS COOK TIME 25 MINS

The Ingredients 3 pounds Russet or Yukon Gold Potatoes peeled and cubed 1/2 cup unsalted butter melted 3/4 to 1 cup whole milk warm 3 tablespoons cream cheese room temperature salt to taste 1 teaspoon black pepper 4 to 6 garlic cloves parsley for garnish on top

Instructions Peel the potatoes and cut them into equal pieces, about 1 inch thick. Add them to a large pot and fill it with cold water just about 1 inch above the potatoes. Add 4 to 6 garlic cloves to the water along with salt - about 2 teaspoons. Place the pot over high heat until the water comes to a boil. Once boiling, drop the heat to medium and allow the potatoes to keep cooking until fork tender - about 12 minutes. Drain the water and then add the potatoes and garlic back to the pot so the residual heat can dry out any excess water on the surface. Transfer them to a large mixing bowl. While the potatoes are still hot, mash them along with the garlic using a potato masher or a stand mixer/hand beater until there are no more chunks and it's super fluffy. Then stream in melted unsalted butter, milk, cream cheese, salt to taste, and black pepper. I added about 1 1/2 teaspoon of salt. If using salted butter, add less salt. Mix all together, taste, and adjust the salt and black pepper to your taste. If you like the mashed potatoes more thick, add less milk. If you like the mashed potatoes more creamy and thin, add more milk. Garnish with parsley on top and enjoy warm!

Moribyan.com

Peanut Butter Blossoms This classic cookie is a staple for the holidays! The sweet and salty combination of chocolate and peanut butter is the perfect treat. If you

SERVINGS 36 PREP TIME 10 MINS COOK TIME 9 MINS

make them, tag the_chunky_chef on Instagram and hashtag it!

The Ingredients 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1/2 cup unsalted butter, softened 1/2 cup creamy peanut butter 1 large egg, at room temperature 1 tsp vanilla extract 1 3/4 cup all-purpose flour 1 tsp baking soda 1/4 tsp kosher salt 1/2 cup granulated sugar (for rolling) 36-48 chocolate kisses, unwrapped

Instructions 1. In a large mixing bowl, add brown sugar, 1/2 cup granulated sugar, softened butter and peanut butter. Using a hand mixer (or stand mixer if you have one), beat on medium speed until light and fluffy, about 1-2 minutes. 2. Add egg and vanilla and beat until well mixed. Add flour, baking soda, and salt, and beat on low until combined and no flour streaks remain. Scrape the bowl if needed. 3. Cover bowl with plastic wrap and refrigerate for 30 minutes or more. Add unwrapped chocolate kisses to a bowl and refrigerate as well, until ready to add to baked cookies. 4. When ready to bake, preheat oven to 375 F degrees. Line a baking sheet with a sheet of parchment paper and set aside. Add final 1/2 cup granulated sugar to a small shallow bowl, and set aside. 5. Using a small cookie scoop (1.5 tablespoon size is perfect), or your hands, shape dough into balls a little larger than 1 inch in diameter. Gently roll balls in bowl of granulated sugar to coat on all sides. 6. Place approximately 2 inches apart on prepared baking sheet and bake 9-10 minutes, until lightly golden brown and tops of cookies have a cracked appearance. 7. Press a chocolate kiss into the center of each cookie, then remove to a cooling rack to continue cooling.

Thechunkychef.com

Hot & Sour Soup

SSERVINGS 5 PREP TIME 5 MINS COOK TIME 15 MINS

Soup is a must have during the cold winter nights. This delicious hot and sour soup is quick to make and can be customized to your taste. Want it extra hot? Add more sriracha sauce. Want the meat version? Add some pork. This recipe from Little Spoon Farm is guaranteed to keep you warm in the most delicious of ways.

The Ingredients 6 cups beef broth ½ cup sliced mushrooms ¼ cup soy sauce (regular or reduced sodium) ¼ cup rice wine vinegar (or white vinegar) 1 tablespoon sriracha sauce 1 teaspoon white pepper 3 tablespoons cornstarch (arrowroot or tapioca starch) 3 tablespoons cold water 2 large eggs (well beaten) 6 oz. firm tofu (sliced into thin strips) 2 green onions (sliced)

Instructions 1. Simmer: Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha sauce and white pepper. Continue to simmer for 5 minutes. 2. Thicken: In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken. 3. Swirl in the eggs: Pour the beaten eggs into the soup while gently stirring the soup in a circular motion. 4. Add tofu: Add the sliced tofu and green onions, stir and remove the saucepan from the heat. Serve immediately.

Notes To Store: Keep in an air tight container in the fridge for up to 3 days. To Freeze: It can be frozen for up to 3 months in a freezer-safe container. To Reheat: Thaw completely and heat on the stovetop or in the microwave.

littlespoonfarm.com

Thank You

On behalf of CAFE, thank you for taking the time to check out The Engineer's Bite! This project has been a labour of love, and we could not be more proud to present you with the third edition of our magazine! Special thanks to CAFE's incredibly dedicated magazine team, who put together The Engineer's Bite in a matter of months. Your hard work and passion all semester is truly appreciated. Protiti Das

EDITOR IN CHIEF

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