cardinal. . .eats . . IOWA STATE UNIVERSITY'S PREMIERE FOOD PUBLICATION
Meal Prep healthy ways to prepare food on the go Pg. 48
BEST s cafe in AMES
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Pg. 28
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ISSUE 2
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New Year’s
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Candy Cantee
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Let's Chat About Food! Cardinal Eats is a campus publication about the one thing in life that we all love - food. We address the entire dining experience. From tasty recipes you’ll love, to the more serious ways that food impacts our lives, we want to open up a discussion about the most basic reflections of ourselves. We are here to help you embrace your inner foodie. Our food choices not only impact our lives, but also tell a story about who we are. We all hope to bring you delicious recipes and the best of Ames’ food. Cheers!
@cardinal_eats cardinaleats@gmail.com 2
CONTENTS
| CARDINAL EATS MAGAZINE - COFFEE ISSUE. YUM! |
4 Know Your
56 Power Smoothies
Coffee
6 Coffee & Food Pairing
8 Origin of Coffee 10 Caffeine Addiction
58 Peanut Butter 18 S’mores Coffee Milkshake
19 Espresso Glazed Mini Donuts
20 Cinnamon Roll Coffee Cake
12 COFFEE CREATIONS 13 Nutella
Blended Coffee Drink
14 Candy Cane
22 Eggnog Latte 24 Coffee Toffee Banana Bread
26 Iced
Butterscotch Caramel
White Chocolate Macchiato Peppermint Mocha
16 Peanut Butter Cup Coffee Creamer
17 Pumpkin
Coffee Creamer
28 CAFES OF AMES
32 Stomping Grounds Café
34 Café Milo 36 Café Diem 38 Vinyl Grind Café 40 Burgie’s 44 International Food
Culture - Taste of Home
48 Meal Prep 51 RECIPES WE LOVE
60 New Year’s Party
Drinks - Blue Lagoon
61 New Year’s Party Drinks - Creamsicle Fizz
62 New Year’s Party
Drinks - Pomegranate Moscow Mule
64 New Year’s Party Drinks - Rainbow Mimosa Float
66 Table Tips 68 Food Discount
52 Skillet Bread &
Artichoke Spinach Dip
30 Arcadia Café
Chocolate Chip Cookies
54 Crockpot Chicken Tortilla Soup
Apps
70 Provisions 72 Foods From
Around the World 3
r u o y
e e f f o C know
Here are some typical espresso drinks that coffee lovers order every day at their local cafe! Each drink shows the ingredients and how much is added. Many of these drinks are enjoyed hot or iced with added flavors such as caramel, mocha, vanilla, toffeenut, hazelnut, peppermint, fruits, gingerbread, pumpkin, etc., and topped with whipped cream!
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DOPPIO: double shot of espresso (60 ml)
AMERICANO: shot of espresso (30 ml), hot water
FLAT WHITE: shot of espresso (30 ml), even mix of steamed and foamed milk MACCHIATO: foamed milk, shot of espresso (30 ml), caramel drizzle on top
LATTE: shot of espresso (30 ml), steamed milk
DIRTY CHAI: shot of espresso (30 ml), even mix of chai concentrate and steamed milk
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MOCHA: mocha syrup, shot of espresso (30 ml), steamed milk
CAPPUCCINO: shot of espresso (30 ml), foamed milk
“"Adventure in life is good... consistency in coffee is even better."” ― -Justina Chen
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What Foods Go With Coffee? words: jake dalbey PHOTO: jean-luc del valle
Coffee plays a vital role in the lives of many students simply as a means to finish a day without catching the back of their eyelids during an 8 a.m. Though coffee is naturally an on-the-go beverage, pairing with on-the-go foods can significantly elevate the flavor of the drink. From an early morning breakfast, to a late night study session, these snacks should earn a spot next to your next brew.
Light Roasts: Light roasts are typically the most mild of all the roasts and feature less bitter flavor notes. Very light roasts, in which cracks within the bean are minimal, may also be known as cinnamon roasts. Bagels or croissants: Buttery and light pastries work well with the generally mild flavors associated with lighter South American beans. Plain or iced doughnuts: Doughnuts are a classic coffee pairing and for good reasons. Subtle sweetnesses found in light Colombian roasts complement the high sugar levels of most doughnuts. Dried fruits: Much like wine, standard Arabica light roasts can lean towards a more acidic flavor profile. This makes dried, as well as fresh fruit, a great pairing in order to level of the acidity of the brew and bring out hidden flavorings.
Medium Roasts: Heated past 400 degrees, medium roasts will begin to crack coffee beans even further with their color appearing darker. Along with color, the acidity found in light roasts is reduced, making it more ideal for those who have stomach issues related to consuming coffee. Egg and meat breakfast dishes: Given that coffee flavor notes can become more pronounced with higher temperatures, it makes sense to pair it with hearty foods. The creaminess found in eggs and the saltiness of bacon or sausage can be consumed alongside more balanced coffees with medium body thickness. Grapefruit: Beans imported from Central America, such as Honduras, may often times feature more tart flavoring. Tart fruits such as cherries or grapefruit will elevate the tartness within the coffee even further. Oatmeal: The thicker texture combined with rich taste couple with coffees containing a medium to light body thickness.
Dark Roasts: As the name implies this roast is heated to over 430 degrees where natural oils begins to shine from the bean. Cracks are very pronounced and flavors are at their boldest. Chocolate: There’s a reason Starbucks sells every variety of chocolate under the sun; they are a perfect coupling for darker coffees. Strong and full bodied African or Guatemalan beans have some of strongest chocolate notes making them perfect for chocolate cakes or candies. Caramel: Much like chocolate, many coffee beans contain small traces of caramel flavors. So pull out your favorite caramel chews or even a festive caramel apple to transform your coffee experience. Nutella: Whether in a crepe, on a piece of toast, or straight from a spoon, the combination of chocolate 7 and nut flavors couples with most African beans as well as some Brazilian roasts.
BUT FIRST, COFFEE.
words: sara martin PHOTO: jean-luc del valle
You’re running on four hours of sleep and you have classes, homework, and maybe even practice ahead of you. How are you going to get through it without a nap? Most peoples’ answer is caffeine, specifically coffee. As you rush through the coffee shop line, think about a time when getting coffee wasn’t just at the swipe of a card. The Bean. In its most natural form, coffee beans are more berrylike, with a soft red outside and the coffee bean inside. Way back when, the pulp of the fruit was fermented and made into wine and not until around the 16th century did the drink we know as coffee 8
really come into our daily lives.
wine and, no, you should not test this “for old times’ sake”. Coffee beans worked The history of coffee traces their way around the globe back to Ethiopia with the and onto plantations for discovery of the beans and mass production. Eventually, how they can be made into they made their way to the a dark, bitter drink. The New World, America, and Arabian Peninsula was the took off from there. Now, we first area to begin actively have concoctions made with cultivating and trading coffee. flavored cream, milks, other In Europe, many countries syrups and extracts, blended were suspicious or frightful with ice, chocolate, and every of the beverage, calling spice under the sun. Can you it the “bitter invention of imagine your day without Satan” (which is a perfect coffee? description of what I feel like when I start my day without Tea? coffee). Gradually, the drink Before there was coffee, was accepted and was even though, there was tea. Yeah, a favorite for breakfast, tea. The stuff we dumped replacing the traditional into the Boston Harbor. morning drink of beer and Legend has it, that as a
servant in China was boiling water, some leaves from a nearby tree blew into the pot. Thankfully, the servant tried the concoction and passed it on to many leaders, creating what we now know as tea. True or not, we do know that the first spot of tea was created in China in about 2000 B.C. Brought to Europe as a commercial import, tea soon became the drink of choice, though only for the wealthy. It’s suspected that the British East India Company traders brought tea as gifts to Britain. Once arrived, the British took tea with enthusiasm, which has continued into this day and age. It had
not worked its way into all classes yet, even though everyone sought after the hot beverage. Taxation made the drink hard to purchase and thus led to smuggling of tea products that were not quality controlled. When the government caught on, the tax was significantly decreased and smuggling stopped, almost overnight. British and American merchants began to race to sell and make the most money off of tea. Following the race for money and auctioning of tea, a more modern approach took rise. Tea bags were invented to contain leaves and herbs, helping create a simple to make, easy to clean, cup of
tea. In our magazine, we’ll provide you with interviews from various coffee houses around the Ames area and recipes so you can make your own hot drinks and show off your skills. What hot drink will warm you up today?
"Gradually, the drink was accepted and was even a favorite for breakfast, replacing the traditional morning drink of beer and wine..."” 9
I like big cups and i cannot lie words: sara martin PHOTO: jean-luc del valle
The Caffeine Addiction. Did you know that the #1 abused drug in the United States is actually caffeine? In low doses, think a single cup of joe or tea, it has been shown to improve an individual’s cognitive functions and increase alertness. Hence, the reason it is a common morning beverage. Caffeine is a compound that stimulates the central nervous system and is especially present in tea and coffee. Excessive amounts can lead to insomniatic tendencies, increased mood swings, and can also affect how your body digests and absorbs nutrients. Why is it harmful? If you’re a three cup a day coffee drinker, chances are you may be developing a caffeine addiction. But, seriously, how bad could a caffeine addiction be? According to studies, withdrawal from the prolonged use of caffeine can cause mood swings, irritability, and symptoms similar to those of alcohol or narcotics. There are approximately 95 milligrams of caffeine in a standard cup of coffee and the average coffee drinker consumes around 3 cups. Take that times the 83% of adults who drink coffee as their go to pick me up and that’s lot of caffeine! Depending on the size of the coffee, you could be sucking down 500 milligrams of caffeine, while the recommended daily value for caffeine is sitting at a mere 400 milligrams. A “Trenta” size at Starbucks can pack in
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close to 920 milligrams of caffeine, but if you’re ordering that maybe we need to talk about why you need a quart of coffee... What can affect the caffeine content of your beverage? Many factors are at work here, including the roasting of the coffee beans, the mix of the drink, and obviously the serving size. It surprises a lot of people that how long the coffee beans are roasted would affect the caffeine content. So, though there may be less flavor, the lighter roasts have less caffeine. During the roasting process, beans lose their mass and approximately 90% of their water content. When you measure coffee by scoops, darker roasts have more caffeine because they are more dense than the lighter roasts. How the drink is combined with other ingredients and how you order your coffee can also affect caffeine levels. A latte is made with steamed milk and a shot or two of espresso. Espresso is made with a finer ground coffee bean, and is made by forcing water at a high pressure through the densely packed coffee grounds. Espresso is made in approximately 25 seconds and yields about an ounce, while a cup of coffee typically takes a couple of minutes to make and gives you closer to 8 ounces. In the case of a latte, the steamed milk will be poured over the espresso and swirled to create a creamy drink that is the same size as your coffee. So while you might have two drinks of the same size, the latte will be higher
in caffeine than a normal coffee because of its higher concentration of soluble per ounce of the liquid. After a while of drinking caffeine on a regular basis, you can begin to lose the effects of the drink. While you once felt like you could outrun a CyRide, you now feel just as sluggish as you did before you had your drink. It might be tempting to increase the amount, but wait! If you’re already getting shaky without your morning cup of coffee, no worries, you can cycle off of caffeine so that the effects are not as pronounced. Caffeine cycling is a brief break from the beverages so that your body lowers its tolerance. This cycle typically takes about a month to re-synthesize your beta-2 receptors. Beta-2 receptors bind with epinephrine, in other words adrenaline. Adrenaline mediates the loss of fat, appetite suppression, and enhanced cognitive function. In order to keep the
effects of adrenaline, you have to lower your caffeine tolerance. A Healthy Dose. Now, before you cut coffee out of your life completely, take a deep breath and slow your roll. This quick decrease can lead to major headaches, ouch! Week by week, you should decrease your intake by a cup until you are drinking minimal amounts of caffeinated beverages. This process can also be helped by drinking flavored water or other juices in place of coffee and tea. After a few weeks of the decreased intake, your receptors will be recomposed and better able to react to the caffeine. Caffeine is good in many ways shapes and forms, in moderation. There are benefits, but it can also be problematic after a long time. If this is your drug of choice, consider if it’s helping or hurting your health. 11
Coffee Creations Here you will find foods and drinks all sharing the same ingredient: COFFEE. Some like it iced, some like it minty, and some like it in the form of a cake. However you like it, we’ve got a homemade recipe for you!
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Nutella
Blended Coffee Drink Recipe and photo: kelsi cypser
Ingredients: 1 cup milk 1/2 tsp vanilla extract 1 1/2 tsp instant coffee 4 tsp nutella 1 tbsp sugar 1 cup ice whipped cream chocolate syrup
Directions: Add all ingredients into blender except whipped cream and chocolate syrup. Blend on medium speed until smooth. Pour into glass and top with whipped cream and chocolate syrup.
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candy cane white chocolate peppermint mocha Recipe: kelsi cypser PHOTO: katy klopfenstein
Ingredients:
1 cup milk 1/3 cup coffee or espresso 3 tbsp white chocolate 2 tsp peppermint syrup 1 1/2 tsp granulated sugar 2 candy canes whipped cream
Directions:
Crush 1 candy cane into small pieces. Heat milk in saucepan on low. Stir in white chocolate, and continue to stir until chocolate is completely melted. Pour coffee or espresso in a 12-ounce cup. Add sugar and peppermint syrup. Pour milk and white chocolate over coffee. Top with whipped cream and crushed candy cane. Add an additional candy cane in cup for more peppermint flavor.
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In a sauce pan over low heat, whisk together milk, peanut butter cups, and peanut butter until melted. Allow to cool slightly, pour into a blender and blend until smooth. Store in a sealed container in the fridge. When ready to use, pour desired amount into coffee and enjoy!
Recipe: kelsi cypser PHOTO: katy klopfenstein
2 Tbsp peanut butter
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8 chopped reese's peanut butter cups
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1 ½ Tsp Pumpkin Pie Spice e
1 Tsp honey
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1 1/2 cup milk
1 Tbsp Brown Sugar
Simply combine the listed ingredients into a small pot with the milk. Bring the liquid to a boil and then take it off heat for one minute. Keep stirring the milk throughout this process to ensure it does not burn. Add the milk to your favorite coffee just as you would creamer and enjoy!
Recipe: jake dalbey PHOTO: katy klopfenstein
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INGREDIENTS: DIRECTIONS: 1/2 cup coffee 2 tbsp chocolate syrup 2 tbsp graham cracker 1/4 cup marshmallow cream 4 cup vanilla ice cream whipped cream
Drizzle chocolate syrup in cup. Dip rim of cup in marshmallow cream. Dip rim in crushed graham cracker. Blend coffee and vanilla ice cream in blender on high. Top with whip cream and crushed graham cracker.
Recipe: kelsi cypser PHOTO: katy klopfenstein
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S'mores Coffee Milkshake
Espresso Glazed Mini Donuts Recipe: kelsi cypser PHOTO: katy klopfenstein
Ingredients: 2 cup all-purpose flour 1 cup light brown sugar 2 tsp baking powder 1 tsp salt 1/2 tsp nutmeg 2 eggs 1/4 1 cup milk 1 tbsp vanilla extract 1 tbsp unsalted butter 1 tsp instant espresso powder 1/2 cup sugar 1/4
Directions: Preheat oven to 325°F. Mix 1 cup of the milk, and the rest of the ingredients into a bowl except for the regular sugar and instant espresso powder. Spray donut pan with cooking spray and pour batter on, filling each 2/3 full. Bake for 9 minutes. Add the espresso powder in the rest of the milk (1/4 cup) in a small bowl. Let sit for a few minutes to allow the powder to dissolve. Mix in the sugar, and enough additional milk to get a glaze consistency. Take donuts out of the oven and let cool for 3 minutes. Pour espresso glaze on top and enjoy! Easy peasy!
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Cinnamon Roll Coffee Cake "the taste of cinnamon roll and coffee together"
Recipe: ashley jones PHOTO: katy klopfenstein
Directions: Preheat oven to 350°F. Mix all the cake ingredients together until combined. Pour into greased 9x13inch pan. Mix all topping ingredients together until combined and spread over cake batter then swirl with a knife. Bake at 350°F for 30-35 minutes. Mix glaze ingredients together and then drizzle over warm cake. Enjoy!
Ingredients: Cake: ½ cup butter, softened 2 eggs 1 cup sugar 3 cup flour 2 tsp vanilla 4 tsp baking powder ¼ tsp salt 1 cup milk 1/2 cup coffee 1 tbsp cinnamon Topping: 1 cup butter, softened 1 cup brown sugar 2 tbsp flour 5 tbsp milk 1 tsp vanilla Glaze: 2 cup powdered sugar 5 tbsp milk 1 tsp vanilla 1 tsp cinnamon
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Eggnog Latte Recipe: kelsi cypser PHOTO: katy klopfenstein
Ingredients: 2 shots espresso OR 1/2 cup of concentrated coffee 2/3 cup eggnog 1/3 cup milk 1 tsp sugar whipped cream pinch of nutmeg
Directions: Mix eggnog and milk, then warm in microwave on medium for 2 minutes. Or steam mixture using an espresso machine. Pour espresso OR concentrated coffee into a mug and add the warmed or steamed eggnog/ milk mixture. Stir in sugar. Top off with whipped cream and a pinch of nutmeg.
If you want to make this as an evening cocktail, add a shot of rum!
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Ingredients: 3 large ripe bananas, mashed 1/2 cup brewed strong coffee 1 cup all-purpose flour 1 cup whole wheat flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tbsp instant espresso 1/4 cup extra-virgin olive oil 3/4 cup dark brown sugar 2 large eggs 1 tsp vanilla extract 1/2 cup + 2 tbsp toffee bits OR heath bar bits, chopped
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Directions: 1. Preheat oven to 350°F and spray a 9x5-inch loaf pan with non-stick spray. 2. Mix banana and coffee in a small bowl. 3. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and instant espresso. 4. In a large bowl, whisk together the olive oil, brown sugar, vanilla extract, eggs, and the banana-coffee mixture and stir until combined. Add 1/2 cup toffee bits. 5. Pour mixture into loaf pan and bake for 50-55 minutes. Insert a toothpick in the middle. If the toothpick comes out clean, the loaf is done! Let the loaf stand in pan for 10 minutes before transferring to a wire rack to cool completely. Add additional toffee bits to top of loaf. Slice and enjoy!
Coffee Toffee Banana Bread Recipe: kelsi cypser PHOTO: katy klopfenstein
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Iced Butterscotch Caramel Macchiato 26
Recipe: kelsi cypser PHOTO: katy klopfenstein
Ingredients: 1/2 cup ice 2 shots espresso OR 1/3 cup coffee 1/2 cup milk 2 tsp brown sugar 2 tsp butterscotch syrup 2 tsp caramel syrup caramel sauce whipped cream pinch of cinnamon
Directions: Put ice into cup and pour milk over. Add butterscotch syrup, caramel syrup, brown sugar, and stir. Pour espresso or coffee over drink. Decorate with whipped cream if preferred, and drizzle caramel sauce over top with a pinch of cinnamon. Enjoy!
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Cafés of Ames Coffee shops. How else do you expect college students to get through their long days of homework, studying, and exams? Lucky for us here in Ames, we’ve got options. We’ve visited six local coffee shops around the area to make your decision a little bit easier.
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: “Seize the m e i D Day pe r a C ”
Ca feDi e
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Co the ize ffee”
229
Main
St. Ames
, IA 50010
. (51
56 5 3 65 9 5)
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"Our food has spices and flavor combinations you wouldn't do at home..."
Arcadia CafĂŠ
WORDS: ASHLEY JONES PHOTOs: jean-luc del valle I sat down with Liz, owner of Arcadia CafĂŠ, to chat about everything her coffe shop has to offer. Located on Welch Ave, the coffee shop is in the center of campus town making it a perfect place for people to gather, share laughs, and enjoy great food and drinks. Arcadia has multiple menus including breakfast, lunch, dinner, weekend brunch, 30 cocktails and spirits, a wine list, coffee and tea.
WHAT’S YOUR STORY? We (Liz and her husband) moved to Ames in 2006 and graduated from Iowa State, but I did not want to pursue my degree. I enrolled in DMACC Culinary School with the end goal of owning a café that had both coffee and food. We are now in our 7th year in business and have been at this new location since January. HOW DID YOU DECIDE ON THE NAME ARCADIA? We choose this name for several reasons. It starts with an A, so it’s at the top of the phone books. Arcadia means something different for everyone; national parks, pastoral paradise and my husband’s favorite play. The leaf on our logo is from the mathematical play and represents the pieces being a part of something bigger when put together. IN YOUR OPINION, WHAT MAKES ARCADIA UNIQUE? We do everything in house; bread, roast coffee, salad dressings and bases are made from scratch. There is a lot of attention to detail and perfection of flavor and combinations. My husband does the cocktail development and strives to stay on trend. WHAT CHALLENGES HAVE YOU OVERCOME? Learning to run a business is new every day. You can learn through classes but until you are living it, you have no idea. Getting people hired and trained, allowing employees to have freedom, but keeping them on track and happy. It can be difficult to stay true to vision, while catering the menu to what everyone else wants.
with the interior and it is exactly how we imagined. The opening of the new location was very organized and well received, which has been great.
WHAT DOES ARCADIA HAVE TO OFFER? We do breakfast, lunch, and dinner. Portions are smaller so that you can try multiple menu items and the price represents that. I like to say we serve “classic with an Arcadia twist.” Our food is a bigger city of style eating and has spices and flavor combinations you wouldn’t do at home. We are trying to bring back the ‘brunch cocktail’ and serve brunch from 9am to close all weekend. IF IT WAS SOMEONE’S FIRST TIME AT ARCADIA, WHAT MENU ITEM WOULD YOU RECOMMEND? WHAT IS THE CUSTOMER FAVORITE? For this menu (the menus change periodically), I would recommend the breakfast croissant. This croissant is hand rolled, with fresh egg, bacon, and sriracha honey sauce. Once you try a fresh croissant there is no going back. For coffee, we have the best cappuccino in town that is traditionally equal parts espresso and steamed milk. For craft cocktails, I would recommend The Arcadian, which is made up of 7 boozy ingredients with a blood orange base. WHAT IS YOUR FAVORITE THING ON THE MENU? I love croissants. I can eat countless almond croissants, which are soaked in rum syrup and filled with almond cream.
TELL ME ABOUT A PROJECT OR ACCOMPLISHMENT THAT YOU CONSIDER TO BE THE MOST SIGNIFICANT IN YOUR CAREER AS OWNER OF ARCADIA. Moving to our Welch location was huge. Our old shop only had 13 seats and now this place seats 80. Before we had a limited menu and now we have a full restaurant and cocktail bar. I believe we hit it
WHERE DO YOU SEE ARCADIA IN A FEW YEARS? We just always wanted one unique space that did well. I would love to see Arcadia like this everyday with people at the bar and tables just enjoying each other’s company. Arcadia is a place where you can bring a date, your parents or your friends. 31
Stomping Grounds Cafe WORDS: sara martin PHOTOs: KATY KLOPFENSTEIN
Located just a hop, skip, and a jump from campus (on Welch) is a little coffee shop named Stomping Grounds. Here you can get down to business with a little shot of espresso or have a late night homework sessions with a large cup of joe. If you’re not into the caffeine scene, no worries, there’s a selection of beer and wine for you to take your pick from. Let’s say it’s too early in the day for a drink and you get enough sleep (yeah right), well how about 32
you sit down for a bite to eat. You can have something small like a croissant or yogurt or go all out and take a pick of their soup and sandwich selection. Stomping Grounds coffeehouse is so much more than a coffee house, offering WiFi, food, and an inviting and cozy atmosphere. Our very own Cardinal Eats team took time out for one of our meetings to stop by the coffee shop and enjoy a couple of hot drinks, blended coffees, and sandwiches. With seating
put together adult by knocking out some work at Stomping Grounds...or you can get your online shopping fix too, I suppose.
inside and outside, there was more than enough space to fit our large group, though the smaller tables made it slightly awkward to meet as a large group. Nonetheless, there was enough seating that you could pick your own area to get work done in, perfectly away from other students and juuuuust close enough to the counter where the baristas make your drinks. At just the perfect distance from campus, you can easily get away from the hustle and bustle of college life and feel like a 33
Café Milo WORDS: Eva Hoss PHOTOs: jean-luc del valle Right as I open the door into this quaint little coffee shop, the smell of pastries and coffee beans hits me with a scent I know all too well. I have walked into Café Milo, a locally owned artisan coffee shop and restaurant. The coffee here is made from a small batch specialty roaster; each cup made from a coffee loving employee. Don’t worry if coffee is not the caffeinated drink of your choice, as they have over twenty fine quality teas and other various non-coffee drinks that are just as satisfying. You will find that the atmosphere here is great for studying, coffee dates with your friends, and has enough plug-ins for all of us who never seem to have our technology at 100%. Café Milo is located in West Ames, 4800 Mortensen Road. When you pull up, you will see that the café is made up of lots of windows, letting the natural light shine through. When walking into Café Milo, through either of the two entrances, you will see a cozy, modern space made up of couches, tables, chairs, and a beautiful fireplace. Don’t let the aesthetics of this fireplace fool you as it kicks out its fair share of heat to keep you warm through those winter days. The staff here is always friendly and ready to give you their favorite recommendations on what you should order.
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After I settle into my chair and lay my study essentials onto my table, I walk up to the counter ready to order my favorite drink and fuel my body with some lunch. I am greeted with a smile and some friendly banter. My favorite thing to order is a basic vanilla latte (never disappoints!) and for lunch, a Caesar wrap with chips. Once I order, I return to my cozy study spot and patiently wait for my latte and lunch to be brought out. Time seems to stand still when you have a piping hot latte and a planner full of homework to accomplish. I find myself staying in my cozy spot for most of the day, only making minimal trips to the counter for a refill. If you are looking for a coffee shop with a variety of non-caffeinated and caffeinated drinks, a full lunch menu, and baked goods, come check out Café Milo. They do not disappoint. Here you will find a modern atmosphere with great natural lighting and an abundance of plug-ins for all your electronic needs. Ames has some pretty great cafes, but Café Milo is where you will find me with a fresh, hot vanilla latte.
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Café Diem WORDS: ASHLEY JONES PHOTOs: jean-luc del valle
What Bill Malone, owner of Café Diem on main street, brings to the community of Ames is outstanding. Not only is he owner of the four Café Diem locations, but he also is the mastermind behind the popular ‘Firefly Country Nights’ that has hosted acts such as Jana Kramer & Brothers Osborne. I sat down with Bill over a cup of the seasonal Caramel Apple Cider and black coffee that was roasted in house, and discussed the history and success of the coffee shop. In 2000, Bill Malone and his wife opened Café Diem with the lofty goal to become an ames icon and institution. Seventeen years later and fifteen years of “best of story county” awards, they have found themselves as one of the most successful downtown businesses. HOW DID YOU DECIDE ON THE NAME CAFÉ DIEM? I liked the meaning of carpe diem, “seize the day” and wanted to play on that. IN YOUR OPINION, WHAT MAKES CAFÉ DIEM UNIQUE? There is a lot of history with this town and we try to reflect the people of Ames and be an “Ames original.” We have been open for 17 years and have been voted the best 15 of those years. Every college town has an authentic place that represents local community we strive to be that for Ames.
WHAT CHALLENGES HAVE YOU OVERCOME? The biggest challenge we overcame is growing in the community. The first day we opened we served 40 people. Now, seventeen years later, we serve 1,200 customers over 4 shops a day. HAS BEING IN A COLLEGE TOWN HELPED OR HINDERED YOU? It has helped because the energy, ideas, and excitement students bring to a community is what can fuel creativity. WHAT DOES CAFÉ DIEM HAVE TO OFFER? Our popular products are smoothies, black bean burger, chicken salad sandwich, salted caramel cider, and seasonal drinks. IF IT WAS SOMEONE’S FIRST TIME AT CAFÉ DIEM, WHAT MENU ITEM WOULD YOU RECOMMEND? WHAT IS THE CUSTOMER FAVORITE? It depends on if they are a coffee drinker or not. We do a custom chai, unique to us, that is very popular. When customers try the chai smoothie once, they have it 20 times after! WHAT IS YOUR FAVORITE THING ON THE MENU? My favorite thing is the classic black coffee. What I order when I go to a “big city coffee place” is a Coconut Soy Latte. WHERE DO YOU SEE CAFÉ DIEM IN A FEW YEARS? We just started roasting this year, so we will probably continue to expand this part of the business and, of course, remain a big part of our community!
TELL ME ABOUT A PROJECT OR ACCOMPLISHMENT THAT YOU CONSIDER TO BE THE MOST SIGNIFICANT IN YOUR CAREER AS OWNER OF CAFÉ DIEM. We received Outstanding Business of the Year in 2017 from the Governor, and Entrepreneur of the Year in 2014 from the Ames Chamber of Commerce.
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‘ Vinyl Grind Cafe words: jake dalbey PHOTOs: jean-luc del valle and ashley jones
Rise and Grind! Down a small flight of stairs inside a nook off of Kellogg Avenue lies a unique blend of music, culture, and most importantly, coffee. As its name implies, Vinyl Grind is heavily focused on offering customers within Ames the opportunity to shop for old and new vinyl records. Since the large resurgence of record collecting back in 2009, Vinyl Grind is one of the few record stores left in Ames. From classics like Abba and Queen, to deep cuts of Radiohead and newer releases such as Kid Cudi’s Man on the Moon, the café is riddled from wall to wall with wooden crates allowing for customer to rifle through albums while waiting for their brew. Along with records, the café offers a large line of music equipment, both new and old, to purchase. Whether it’s a receiver to complete a record setup or vintage tape deck, Vinyl Grind offers a wide selection to make it easy for new collectors to create their very own audio experience. Though the business functions like a typical café, what makes the Vinyl Grind unique is its attention to fostering a community of customers who come to not only drink their morning latte, but also experience local art. Through partnerships with the Maximum Ames Music Festival as well as frequent
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live music shows, owner, Blake Delaney, embraces local music talent. Open mics, poetry slams, and even palm readings are frequent and offer community members the chance to show their skills or learn from others. By helping the community come together, such as being closed early during the Ames pride festival, the Vinyl Grind has established itself as much more than just a store that grinds beans.
Offering a broad variety of espresso drinks, smoothies, Italian sodas and iced beverages customers are free to choose from options other than typical lattes and iced coffees. Given its small size and indie music vibes, the location makes for an ideal study location as well as a neat way to discover new artists both local and national. If you’re lucky, they may even create an original artwork for your very own drink.
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Burgie’s WORDS and PHOTOS: KELSI CYPSEr
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SIT DOWN, STAY AWHILE. Do not be discouraged by the location of Burgie’s Coffee. Although their coffeehouse is connected to Phillips 66 gas station and Greater Iowa Credit Union bank, all the way on Airport Road, they have successfully made use of their tight space. Burgie’s has that cozy, old time farmhouse look and feel. They have a fireplace, decorative pillows, wood accents, and even table games! On the south side of the building, there is an outdoor patio with 6 tables, dangling lights, music, and bright pink flower beds. It is the perfect setting to either relax and take a break from studying with a warm hot chocolate, or to crack down on that 6-page paper with a double shot latte
Coffee They wanted to bring the same unique and friendly environment back to Ames, Iowa with them. Anne states, “we discovered that coffee had a unique way of uniting its drinkers in the pursuit of friendship and knowledge.”
connected to their free wifi. If you’re in a hurry and don’t have time to stop in, Burgie’s conveniently has a drive-thru window on the side of the building. THEIR STORY. Burgie’s has been serving coffee since 1990, still striving for the same goal: creating the perfect cup of coffee to inspire, energize, and unite people together. Owners, Anne and Steve Burgason, found their passion for coffee from the culture of Vienna, Austria.
WHERE IS THE MOBILE COFFEE LAB? Burgie’s is known on campus for their old-fashion styled food truck. You know, the cream colored one that serves coffee? Many of you may be wondering why you haven’t seen it around campus lately. After speaking with a Burgie’s employee, they are sadden to announce that the mobile coffee lab broke down on the way to a wedding. Burgie’s is not sure when or if it will be back up and running any time soon. However, you can still fulfill your Burgie’s coffee craving by visiting their Airport Road location! 41
"It doesn't matter where you're from or how you feel... There's always peace in a strong cup of coffee." -Gabriel Bรก, Daytripper 42
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TASTE OF HOME words: jake dalbey PHOTOs: katy klopfenstein
Upon arrival in America as an international student, graduate student in genetics, Roshan Kulkarn, began to crave a familiar taste pulling him back to the bustling city of Mumbai, India; hot and fiery spice. Not just any kind of heat, but the type of mouth-burning, sweat inducing, and flavorful spice that is as ingrained into Kulkarn’s culture as his very body. “What an American might call a seven out of ten in spice, it would probably be closer to a two for most Indians,” Kulkarn said. “I can go for a few days eating Americanized food, but I crave the spice. Food taste is just something that is inside you, without a bit of spice in my life each day I just can’t feel whole.” For over 4,000 international students who call Iowa State their home, situations such as Kulkarn’s can be seen as a common problem. For many, food represents not just a means of passing time during a work break, but rather a gateway into the 44
“To some, food may just be a celebration, but for me it’s identity. I’m proud of my food and so is my country.”
-Kai Sing Cheng, senior in hospitality management
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vast and rich cultures found all across the globe. Spice not only represents Indian cuisine from a palate perspective, but also highlights core differences between that of food overseas versus in America. Complex curries and chutneys complement vegetables and chicken within the common daily dishes of Mumbai. Dal, a soupy mixture of lentils and light spices poured over rice, is an Indian staple, one that takes a hefty amount of effort to perfect.
“When my friend and I first came here we would look at menus and see signs like ‘hot’ and ‘extra spicy’ so we felt like we had to try it out,” Cheng said. “For example, you see within Fuzzy’s Tacos, a sauce like the ‘Blazing Hot.’ After trying it, we thought to ourselves ‘eh this is alright.’” Cheng describes Malaysian heat as an all encompassing burn that fills the inside of the mouth completely. However, the sensation is an addiction to Malaysians rather than painful.
“While I’ve been here in America, I’ve been gifting Americans pressure cookers to help make things like lentils cook faster,” Kulkarn said. “Our daily meal of dal, a mixture of rice and lentils, can take a very long time to cook so everyone who’s gotten one has loved it and tells me how much faster their cooking is.”
“It’s the type of heat that makes you want more,” Cheng said. “You can still taste the flavors within the sauce. In America, hotness is based off of peppers and vinegar, so there is a bit of sourness. Indian and Thai heat complements the flavors that are already present.”
Complementing Dal is often fried vegetables tossed in more spices, as well as Roti, which acts as India’s answer to a tortilla. Together these elements make up lunch and dinner for much of the region, and while spice choices can range from region to region, the base meal remains.
Much like Mumbai, Malaysian dishes tend to offer levels of flavors that work to trigger different sections of taste buds.
Though Kulkarn didn’t observe much of a difference in his daily eating structure upon arrival in the states, he did witness a large change in meal portion sizes. Due to family, festivals, and food preparation times playing a large role within Mumbai cooking, the amount of food served on a plate tended to grow. “American foods tend to contain heavy meats, so even if you eat a small amount of food it feels filling,” Kulkarn said. “Given much of the region I’m from is vegetarian the meals are quite a bit larger as well as take longer to prepare.” Kai Sing Cheng, a senior in hospitality management and an international student from Malaysia, also initially struggled to find outlets that offered flavor profiles similar to his home. 46
“I’ve noticed in America things tend to be sour, sweet, or salty. There is a bit of flavor mixing and the foods tend to be less flavorful. In Malaysia, foods are more complex from a spice perspective,” Cheng said. Unlike the more singular style of food found within Mumbai, Cheng sees Malaysia as a melting pot of ideas and cultures, which in turn creates a very unique culinary identity. “We have several different cultures and speak several different languages. For example, I’m Malaysian Chinese, but I have friends who are Malaysian Indian,” Cheng said. “We have sauces from India, savory tastes from China, and curries from Malay.” Differences in flavor due to the many cultures is what Cheng describes as the best part of Malaysian food and is an easy way to
experience food from all around the east in a single location. For both Cheng and Kulkarn, finding a piece of home within Ames is important but proves to be a challenge despite many international restaurant options.
examples of this generalization.” Due to the size restrictions and budgetary constraints, Kulkarn also mentions that restaurants can often not recreate authentic cooking methods found in India.
“Being able to recreate dishes in America with authentic ingredients tends to be expensive as they are often hard to find which can then lead to high menu prices,” Cheng said. “But it would be great to have that authentic experience in Ames for students.”
“Many dishes are slow cooked in massive pots that take quite a long time to finish, this is something that newer and general restaurants just don’t have,” Kulkarn said.
Though Kulkarn sees Indian restaurants within Ames attempting to create authentic dishes, generalization in order to maximize appeal ultimately hurts authenticity. “Bigger restaurants tend to serve general Indian dishes that appeal to everyone rather than showcasing food from a specific region,” Kulkarn said. “Naan, curries and tikka masala are
Despite being thousands of miles away from their home country, food still remains as one of the easiest ways to be transported, as well as honor their personal cultures. “To some, food may just be a celebration, but for me it’s identity. I’m proud of my food and so is my country,” Cheng said. “Ask a Malaysian about their country and they won’t brag about music or fashion, they’re going to tell you about their food.” 47
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Meal Prep
words: sara martin PHOTOs: katy klopfenstein
Short on time and finding yourself running to fast food restaurants because you don’t have any food in the house and need something on the fly? Are you trying to eat more healthful, wholesome foods? Do you own excessive amounts of tupperware? Then meal prep(aration) is what you should be fitting into your schedule every week. Preparation ahead of time gives you the option to be smarter and healthier about what you’re putting into your body. It is similar to those frozen meals you buy at the grocery store except cheaper and with better ingredients with less preservatives. Meal prep is a great way to preset portions so that you don’t eat a salad and then sit down on the couch with a family size bag of Cheetos. This planning of meals saves your time, money, and probably a little bit of sanity at meal time. Buying ingredients in bulk is cheaper per meal than buying a small amount of ingredients each time you cook. For example, ingredients like flour, sugar, spices, and frozen vegetables are all products that can be saved 49
and used at a later date, so stocking up won’t hurt you. Many people think that frozen vegetable aren’t good for you because they’re not fresh. Fortunately, that’s not true. In many cases, fresh vegetables take about a week to get from farm to market and begin to lose some of their nutrient value throughout the shipping process. Frozen vegetables, on the other hand, are flash frozen immediately after harvest, capturing the nutrients and holding them until they are in your own freezer. To kick start your meal prep, make a list of recipes that you want to make. This can range from soups, to pasta dishes, to salads; whatever you want to eat throughout your week. Then, write on a planner of some kind, it can even be your phone, and decide what you want to eat on which day. Keep in mind that you will be cooking in bulk amounts so you’ll probably be making more than a one meal serving, thus, you may be eating the same meal a couple of times a week. Focus on recipes that include some of the same ingredients as others, that way you can make a big batch of one ingredient and divvy it up. For example, you could buy several chicken breasts, cook grill them up, and then create a chicken and rice dish AND a big green salad with chicken and veggies on top. Once you’ve decided on recipes, make a list of all the ingredients you will need to create your meals, head to the grocery store, and go crazy. You can also make this process cheaper by looking at grocery store advertisements to see what products are on sale and then planning your meals around those ingredients. Also, you can coupon, if you’re into that.
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Once you’re home, you can organize your ingredients and get cooking. To make the meals go faster throughout the week, pre-cook any meat products or pasta noodles that you might have, so that they only need to be reheated. Now, your tupperware comes into play. Portion out your meals and sides for each day and package them into your plasticware. If you’re trying to be healthier, try and focus on a balanced meal with protein, carbohydrate, and fats and don’t forget your fruits and vegetables. You’ve probably heard it from your mom before, but fruits and vegetables are a great way to get more water and keep your body hydrated and also take up volume in your stomach, decreasing your appetite for other foods.
You can keep these pre-made meals in a fridge or freezer until you need them. Then, toss it into your lunchbox and head out the door in a flash. Meal prep can sound scary but with a little bit of time, you can master it. Check out our easy to make crockpot soup and dip that you can include in your next meal prep!
Recipes We Love Food is an essential to life. And as a group of foodies, we love to make and try new yummy recipes. We’ve put together some unique and flavorful recipes for you to try. Since we love these recipes, we know you will too!
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Skillet Bread & Artichoke Spinach Dip 52
Recipe: Kelsi Cypser PHOTO: katy klopfenstein
Ingredients: 2 ½ cup all-purpose flour 2 ½ tsp active dry or instant yeast 1 tsp fine salt 1 cup milk 2 tbsp vegetable oil 2/3 cup marinated artichoke hearts 4 oz cream cheese 1/2 cup sour cream 1/4 cup mayonnaise 1 clove garlic minced 1/4 cup grated parmesan cheese 1/4 cup mozzarella, shredded + more for topping salt and pepper
Directions:
1. Add two cups of the flour, salt, warm milk, yeast mixture, and vegetable oil to a large bowl. Mix and add additional 2/3 cup of flour until a smooth dough forms. Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1 hour. 2. Meanwhile, place fresh spinach in a bowl with 1 tbsp of water. Cover tightly with plastic wrap and microwave on high for 1 minute. Cool for 15 minutes. Add the remaining dip ingredients and mix until well combined. Cover and refrigerate until needed. 3. Turn dough out onto a lightly floured cutting board. Using a sharp knife, cut the dough into 16 equal pieces. Shape each piece into a ball by pinching the edges together underneath. Butter an 8-inch cast-iron skillet. Find a bowl that is about 5 1/2-inches across the top, spray the outside with cooking spray and place it, top side down, in the center of the skillet. Arrange the dough balls around the outside of the skillet. Brush dough balls with melted butter. Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes. 4. Pre-heat oven to 375°F. Remove bowl from center of skillet. Fill middle space with dip. Sprinkle with additional mozzarella/Parmesan. Bake in the oven for approximately 30 minutes, until rolls are golden. 5. Remove from oven. If desired, add more cheese quickly so it can melt. Let skillet stand at least 5-10 minutes, or until just warm (not hot). Add a bit of freshly ground pepper and salt on top. Dress with cilantro.
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Crockpot Chicken Tortilla Soup Recipe: sara martin PHOTO: katy klopfenstein
Ingredients:
2 large chicken breasts, (semi-cooked) 1 can red enchilada sauce 1 can black beans (rinsed and drained) 1 can corn (drained) 1 can diced green chiles 1 can diced tomatoes (with juice) 1 can chicken broth 1 tbsp minced garlic Optional Toppings: chopped cilantro tortilla strips sour cream shredded cheese avocado
Directions:
Thaw large chicken breasts and semi-cook them. Chop chicken breast up into small pieces. Add chicken and the rest of the ingredients (except for toppings) into a large crockpot. Cover crockpot and cook on high for 3 to 4 hours. Uncover and add optional toppings if you choose!
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POWER SMOOTHIES RECIPES and PHOTO: KELSI CYPSER
Savory Strawberry 1/2 cup orange juice 5 strawberries 1 banana 1/4 cup raspberries 1 cup strawberry greek yogurt 1 cup ice cubes
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Pineapple Plunge 1/2 cup orange juice 1/2 cup mango 1 banana 1/2 cup pineapple 1 cup vanilla greek yogurt 1 cup ice cubes
Green Machine Blueberry Blast 1/2 cup orange juice 1/2 cup blueberries 1 banana 1 kiwi 1 cup blueberry greek yogurt 1 cup ice cubes
1/2 cup coconut water 1/4 cup kale 1 banana 1 avocado 1 tsp spirulina 1 cup vanilla greek yogurt 1 cup ice cubes
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Peanut Butter Recipe: ashley jones PHOTO: katy klopfenstein
1 cup unsalted butter 1 cup creamy peanut butter 2 tsp vanilla extract 1 ½ cup light brown sugar 1/2 cup sugar 2 large eggs 2 ½ cup flour 1 tsp baking soda 1 ½ tsp baking powder 1/4 tsp salt 8 oz chocolate chips 1. Heat oven to 350°F 2. Mix ingredients 3. Make 4 oz balls 4. Bake 18-20 minutes
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Chocolate Chip Cookies
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New year’s party drinks recipes: Kelsi Cypser PHOTOS: Kelsi Cypser and Eva Hoss
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Blue Lagoon 1 1/2 oz stoli blueberi vodka 1/2 oz blue curacao 5 oz sprite blueberries 1 cup ice
Mix all ingredients except blueberries in shaker. Shake until blended. Serve with blueberry ribbon. Enjoy!
Creamsicle fizz 1 oz vanilla vodka 1 oz orange juice champagne prosecco 1 orange slice 1 cup ice
Rim glass with sugar. Mix vanilla vodka, orange juice, and ice in shaker. Shake until blended. Pour into glass and top with champagne and prosecco, and garnish with orange slice. Enjoy!
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Pomegranate Moscow Mule 2 oz vodka 1 oz pomegranate juice 1 tsp pomegranate seeds 1 tsp lime juice 1 tsp honey 1 cup ice ginger beer rosemary
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Mix vodka, pomegranate juice, seeds, lime juice, honey, and ice in shaker. Shake until blended. Pour into glass and top off with ginger beer. Serve with a sprig of fresh rosemary. Enjoy!
Cardinal Eats promotes safe drinking and does not endorse underage consumption. Please enjoy your drinks responsibly!
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Rainbow mimosa float 1/2 cup white chocolate rainbow sprinkles champagne 1 qt rainbow sherbert
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Melt white chocolate in stove pot on low. Dip champagne glass rims in melted white chocolate, then in sprinkles. Add 1-3 scoops of sherbert. Top with champagne. Enjoy!
“"Water is the most
essential element in life... because without it, you can't make coffee."” ― -Carrie Bradshaw
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Don’t forget these items
Dining Table Set Up WORDS: Kendra liska and kelsi cypser PHOTO: KELSI CYPSER
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It’s holiday season! With that comes food and sit down dinners. Wait, that means real silverware and table manners. As college students we don’t get a lot of exposure to this style of dining. Don’t worry, it is easy. Follow the steps below and you will be setting a table like a pro.
step 1: gather all materials
Most etiquette dinners require a salad plate, dinner plate, salad fork, dinner fork, knife, spoon, and drinking glass. Some specific etiquette dinners may also require placemats, coasters, and an extra drinking glass for an additional beverage such as wine. The last and most important material is a cloth napkin that sits on your lap.
step 2: set it up
Set the placemat down in the center in front of the chair. Place the dinner plate on top of the placemat, and then the salad plate onto of the dinner plate. The dinner fork goes closest to the plates, and the salad fork to the left of the dinner fork on the left side of the placemat. The knife is placed closest to the plates, with the spoon on the right side of the knife, on the right side of the placemat. The coaster, drinking glass, and additional drinking glass go on and above the placemat on the right side.
step 3: Dine and Eat
Always work from the outside in, starting with your salad fork. Use the utensils furthest away from the plate first. During the meal, always keep your napkin off the table and on your lap. 67 67
d e k o o H
d
Pocket points
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THRIFTY EATS WORDS: SARA MARTIN PHOTO: KATY KLOPfENSTEIN
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Raise your hand if you like food that’s delicious, close, and cheap! If your hand is raised and your eyes are the size of pizzas, then we have the newest (and maybe greatest) apps for you. Let’s be real – no one likes to pay full price for things. New food discount apps that are sweeping their way across the nation’s universities can help you keep a little more money in your pocket. You’ll be wishing soon that they worked on your college tuition.
GET HOOKED. Hooked was founded by college students, for college students, by a man named Tim Rothwell. He and his friend were sick of eating Chipotle every day (um what?!?) so they started looking around for restaurant deals that were close to them. Words travel far, and that rings true for the popularity of the app. My very own roommate text bombed my phone with pizza deals one afternoon because, yes, there are THAT many deals. The deals, often called “hooks”, that show up are always going to be in a location that’s near you. Clicking on the map in the top right corner of the main screen allows you to check out a map with pins of all of the restaurants which utilize the Hooked application. If you’re looking at a green pin, it means there’s a live deal at that location. The best part? By allowing your phone to link up with your location, you are ensuring that you’re going to get the deals that are within a few miles, which means you can run right in or take a mini road trip and search for the best deals in your city. But make your road trip fast because just as nothing lasts forever, the deals are time sensitive and don’t typically last more than 5 hours. You might not catch your “hook” in time but don’t panic, it just means that they are always changing and there’s always going to be another pizza half off somewhere else. So not only does this app help you get cheap food but the actual app itself is, wait for it….FREE. Okay, you’ve (obviously) downloaded the app, now all you have to do is log in with a Facebook account or email, and allow your phone to share your location with the app. Now you’re all ready to snatch up some deals! Scroll through the list, which often has size upgrades for pizza, 20% of a total bill, and occasionally food events that are totally free (!!!!). If one catches your eye, click on the ad and the green button that says “USE IT NOW” and head to your restaurant, as most hooks require you to redeem in person. It’s best to let the employees and cashiers know that you have a hook before ordering so stomp your feet, jump in the air, and wave your phone around, or just tell them – you know, whatever floats your boat. Get your food and pocket that extra change. Maybe you eat Subway
too often or are trying to cut back on pizza consumption. Hooked is still going to hook you up. The app doesn’t just cater to chain restaurants; deli’s, coffee shops, and local eateries often also make an appearance on the app. This helps the restaurants connect with the college demographic and grow their sales and can get you more involved in your community and help you find that special hole in the wall place you’ve been searching for. Okay, so maybe you’re a business owner and Hooked has your attention. You, too, can get your brand into a college audience by going to “hookedapp.com” and selecting the “Advertisers” tab. From here, click “Request More Info” and let those hard workers at HQ know what’s on your mind. As of now, Hooked has found its home on 35 different college campuses, and has plans to expand to every major college town in the nation. Decided you can’t wait? If you head to “hookedapp.com” and scroll down, you can find a button that says “Let Us Know!”. Here, you can submit your college market, and the team will jump on making your greatest dreams a reality. If it hasn’t made its way to you quite yet, just sit back and relax, you’ll be Hooked soon. PUT YOUR PHONE AWAY! Paying attention in class can be a struggle, we know. Social media catches your eye and sometimes class is just in the way between you and your delicious lunch plans. Now, there’s an app to give you the best of both worlds; Pocket Points! Pocket Points is the new phone app that keeps students off their phones during class, with awesome rewards. All you have to do is open the app inside of an on-campus building and lock your phone with it running and you’re on your way. For every five minutes your phone is locked, you are rewarded with a point. These points can then be used at various local business with some sweet giveaways and discounts. On Iowa State’s campus, you can find Insomnia Cookies, Fuzzy’s Taco Shop, Tropical Smoothie, Bdubs, and so many more. But if you’re well fed? There are also options to get discounts for clothes, sports supplements, and even bicycles. I know you’re thinking you probably have to have like 300 points to even get anything, but in reality, the free food starts at around 5 points! Download this free app and get earning! 69
Provisions lot f WORDS: SARA MARTIN PHOTOs: kelsi cypser
Do you like to eat brunch after a long weekend and take perfect artsy food pics for your Instagram? Of course you do, this is 2017. Make your next meal more upscale than dining center food and head to Provisions Lot F for breakfast, lunch, dinner, or all three. Provisions Lot F of Ames opened in July and has been treating customers ever since. From the coffee and bakery items, to the sit down restaurant, and let’s not forget, the full bar, Provisions has a little something for everyone. Named
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after the lot it is built on and modeling its sister restaurant, The Cafe--also located in Ames, this new restaurant has many of the same offerings but aims to cater to the growing population near the research park over in South Ames. The feel of the restaurant is classic, with beautiful lighting and a simplistic, rustic decor. The size of the building is just small enough to feel cozy and the employees’ smiling
faces make you feel welcome. Take a look at their fresh cakes, tarts, and other sweets in the bakery window, many of which are made using local ingredients. Next check out the open kitchen, where you can see the cooks whipping up the most unique and delicious dishes they have to offer. Don’t stand there too long and be weird, because you’re going to want to sit down and
order so you, too, can dig in. Breakfast classics are dressed up with truffle oil and artichokes. Lunch and dinner menus range from pasta, to pizza, to burgers and steaks. But don’t let the simple dishes turn you away, as even these are made with numerous spices and braised in various wines and reductions. All but one dish clocks in under $20.00, offers a fair amount of food for the cost, and is plated with such craftsmanship, you’d think this was an episode of MasterChef. The beer and wine menu is extensive enough that you can pair a drink with any dish and the availability of sparkling wines means you can finish off date night dessert with a smile on your face. If you’re looking for your next good weekend meal, you want to impress your parents with the class you’ve acquired in college, or you want to show off on a first date while staying on budget, take a chance at Provisions Lot F. There’s a little of everything and is sure to please even the toughest critics. Good food, good drinks and good company are some of the most rewarding ingredients life has to offer and at Provisions, you’ll get a head start on each of those. 71
Foods From Around The World Going out of the country can be the time of your life. You get to experience a whole new country, maybe pick up on a new language, and see the different lifestyles that people on the other side of the world live. Did we mention the FOOD?! Probably the most impressive part of eating abroad, is learning about each country’s food culture. Here are some of our team’s best food photos from abroad. These featured photos are from London, Budapest, Paris, & New Zealand! We’d love to see yours so send them our way at cardinaleats@gmail.com and you could be featured in one of our future issues!
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Ashley Jones
Marketing Director
Andrew Gassmann Treasurer
Sara Martin
Editorial Director
Kelsi Cypser
Design Director
Meet Our Team
Eva Hoss
Jack Rometty Design Team
Collin Nielsen Web Director
Jake Dalbey
Social Media Manager
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Katy Klopfenstein
Photography Director
Editorial Team
Jean-Luc del Valle Photography Team
Sarah Rich
Editorial Team
Zachary Schechinger Editorial Team
JOIN OUR TEAM { } We are seeking foodies that have a passion for marketing, journalism, design, photography, or event management! Email cardinaleats@gmail.com for more information.
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Happy Eating! @cardinal_eats 76
Special thanks to ISU Student Government for making this publication possible.