e g e Coll
&COok Issue 2//Spring//2012
magazine
Meatless monday 5 minute study snacks
{the heritage issue}
Food & Culture Unite Thomas Jefferson’s Garden
//spring salads remixed eat. drink. be merry.
spring//12
//table of
contents
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Spring 2012 | collegeandcook.com
In Every Issue Celeb Chef: Michelle Bernstein, 12 Spring Study Snacks in 5 Minutes, 42 Tunes to Cook By, 77 Campus Scoops: Food Tales, 95
remembering our Roots DIY: family Cookbook, 18 Thomas Jefferson’s Farm comes to life, 20 Appetite -- It Comes with eating, 28 noodles, a cultural art form, 30 it’s all in a sandwich, 32 our founding foodies, 38 u. vermont loves free Ice cream, 48 tasting my heritage, 82 My father’s Kitchen: Garden Memories, 94
food allergies the power of the drug study, 52 dairy free, stress free, 56 heard of oral allergy syndrome?, 58 making a difference Meatless monday, 60 The Slow Food Movement 68 Man-made meat, 80 3
Seasonal Delights salads are meals too, 8 the spirits of spring, 14 Herbs on the ‘sil, stories of interest 26 back to basics baking: America’s Cutest biscuits, Cooking Couple, 47 16 couch potatoes & The Penn food summit, other food phrases, 40 50 The Rise of the host a dinner party: Pescetarian, easy fish tacos, 62 70 The Beekman Boys, guilt-free ice cream, 66 76 A party at the Library childhood kitchen of Congress, no longer: 90 baking emotions, 78
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Spring 2012 | collegeandcook.com
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&COok
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Benvenuto!
{welcome}
we’ve made it to issue two! It’s been quite a whirlwind, these past few months. Before I get into the excitement of our second issue, I think I owe you a great deal of thanks. You -- it’s the general “you.” The you who reached out & got new schools involved, the you who became fans on Twitter & Facebook, & the you who shared C&C with your friends & family. It’s incredibly humbling. So thanks for the support, for the interest, & most of all, for being “food people.” The FP’s are always my favorites.
We decided to focus on heritage this spring -- in our minds, it is so often the root of one’s passion for food. Be it expressed via school photo by Michael George pride, (U. Vermont’s Ben & Jerry’s obsession comes to mind, p.48) cultural eating, (p.28) the food favorites of our Founding Fathers (p.38) or the mission to improve the health of millions (p.60), heritage plays a role in all of it. Perhaps an underlying role, but a role nonetheless. Thinking of generations past -- of recipes passed down, of meals shared, of traditions celebrated -it’s rather inspirational. Now for a little bit on our future -- We’re creating our own traditions, & promise each issue will forever include a food-centric playlist in our Tunes to Cook By (thanks 8Tracks), the “Mug Cake Girls” will continue to create scrumptious 5 minute bites (shot glasses never optional), & we’ll always have a Q&A with a celebrity chef interested in what college kids are up to in the kitchen. Scout’s honor! With over 30 schools on board, to say College & Cook is giddy would be quite the understatement. We just heard from a student in Canada -- so come next month, we’ll be “international!” (But don’t worry, we won’t go nuts on that.) As always, if you’d like to get involved, please do! Shoot us an email at info@ collegeandcook.com. There is nothing more exciting than learning of a fascinating food-centered student org from an info@ email. It’s probably the coolest thing out of all of the cool things College & Cook has experienced thus far. So please, enjoy our second issue. I hope you love it as much as we do! One last note -- you’ll be proud to learn this issue didn’t cause a single dorm fire! My back has been patted, thanks for asking.
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Audrey Scagnelli Spring 2012 | collegeandcook.com
Is C&C on your campus yet?
In this Issue:
American University Barnard College Boston University Brown university california polytechnic state university Duke university George Washington University Grinell College Iowa State University le cordon bleu University of Pennsylvania Princeton University University of Texas at Austin University of Delaware University of Arizona University of Hawaii at Manoa University of Mary Washington University of Maryland University of Pittsburg Universtiy of Vermont University of Virginia University of wisconsin-Madison & more!
q Audrey Scagnelli Founder & editor in chief o
Christina oriel ben besse Edam a m Afic iona e edwin wee do crystal williams jacqui corba Casey Manning Jenna Lee Kusek Fendi Liu Maddie Brennan Love s Pi q nter molly feder est allison casey Montana DeBor
Managing editor s Business manager Egg s e at website developer q H recipe developer contributing editor sion Quinoa Obses design assistant Marketing associate Advertising coordinator social media outreach staff writer staff writer illustrator
o
ds Hol ps ni Tur
the team
we’ve grown!
our contributors
E LL E N A M E R AL K A I T L I N AQ U I NO M A RC O J U LI AN C RO C E TTI RAC H A E L DE ALY SALISBURG C H A RL E S F I S C HL E R I C A F L I N C H BAU G H J E S S I C A H A N S EN C H A N E L LE H AV EY TAY L O R I M P E RI AL E N OYA KA NS K Y M I C H E LL E KU HN A LE X L E I R O N AO M I L U G O Want to join our
team? Email us:
info@collegeandcook.com
J OANNA MAR G U ER I TTE-G I EC EW I C Z AL L I S ON MAR S ANA OV TC HAR OVA DAV I D PAR K I NS ON EMI LY PAU L J ENNY PAYNE S HAYE R OS EMAN K EV I N S U THER L AND EES HA S AR DES AI AMY V ER HEY MAX WANG rty i h DEC L AN W I L S ON T ols ting o K R I S TI YEU NG h Sc& Coun DANI EL L E Z I MET
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The Art of the
Salad
words & photos by Christina Oriel & Audrey Scagnelli illustrations by Montana DeBor
Who ever said salad can’t be the star of the show?
These three lip-smacking good salads (really!) are great enough to serve as a main course. We’re particularly big on the Edamame Beet Salad, which has been served at many a C&C dinner party. Something about the crunch of the sunflower seeds, the tanginess of the goat cheese & the brightness of the beets make for the most perfect of combos. If nothing else, we hope these recipes give you some inspiration next time you pay a visit to your school’s salad bar! No fresh fruit offered? Why not grab an orange á la carte & throw it into your own salad? The creativity will catch on, we promise!
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Spring 2012 | collegeandcook.com
Salad s u r t i C ing ip-Zap-Z
Z
Pear & Carameli z
ed Waln ut Salad
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A Taste of the
season
Pear & Caramelized Walnut Salad
Zip-Zap-Zing Citrus Salad
ACTIVE: 10 MIN; TOTAL: 11 MIN
1 SERVING
1 SERVING
you’ll need:
1 pear (we used a tan skinned Bosc, but use what is handy!) 1 bag of spinach 3 tbsp. goat cheese or feta 1/4 cup caramelized walnuts prepared balsamic dressing to coat For the Nuts: 1. In a small microwave-safe bowl, combine water & sugar. Whisk with a fork until sugar is dissolved. 2. Add nuts & toss until coated. 3. Microwave in 30 second intervals until caramelized. Will take about 1 minute for sugar coating to thicken. Add to salad. Caramelized Walnuts
3 tbsp. water 2 tbsp. brown sugar 1/4 cup walnuts 1.Wash, core & slice pears. 2. Place spinach in a large bowl, top with pears, cheese, nuts & dressing. Toss & enjoy.
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Spring 2012 | collegeandcook.com
ACTIVE: 10 MIN; TOTAL: 10 MIN
you’ll need:
1 can of mandarin oranges 2 tsp. sugar 1 bag of romaine lettuce 1/4 cup chopped celery 1/8 cup sliced almonds 1.Open can of oranges & drain. Sprinkle with sugar. 2. Wash lettuce. Place in bowl & top with oranges, celery & almonds. Toss with dressing of your choice (we like this with raspberry vinaigrette). Enjoy.
Edamame Beet Salad
ACTIVE: 10 MIN; TOTAL: 10 MIN 1 SERVING
you’ll need:
Bosc Pears:
Crisp with a juicy, grainy texture. Tan skin & classic shape. Also good for snacking & cooking!
Bartlett Pears:
Juiciest pears out there! Great snack or salad additions -- not ideal for cooking. Oh, & in case you were wondering, they’re not named after Jed.
4 cups (about 4 ounces) spring mix greens 2 cups pre-cooked beets, cubed 1 cup cooked, shelled edamame (if frozen, defrost them) 1 cup chopped cherry tomatoes 1/2 cup lightly salted sunflower seeds 1 to 2 tbsp. balsamic vinaigrette 1/2 cup crumbled goat cheese 1/4 cup dried cranberries (optional) 1. In a large bowl, combine spring mix, beets, edamame, & tomatoes. 2. Mix in sunflower seeds & drizzle with balsamic vinaigreete dressing. 3. Sprinkle goat cheese on top. Chill until ready to serve. Enjoy.
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We spoke with restaurant owner & esteemed celebrity chef Michelle Bernstein, who appears as a judge on “Top Chef ” & has triumphed over Bobby Flay in “Iron Chef America.” She shared her thoughts on the fast-changing food industry & the over use of the term “foodie.” words by Audrey Scagnelli photos courtesy of Michelle Bernstein
inspired you to attend culinary school? Did you always have q: What the intention to become a chef?
a:
I had no intentions of any kind actually! I was hoping to further my nutrition education & learn about different cuisines & methods of preparation to better teach people how to eat healthier & cook for themselves.
was it like to study at Johnson & Wales? Did you have a full q: What kitchen in your living space, or were you limited to a mini fridge?
a:
It was awesome, we were the first class so everything was brand new. We were the guinea pigs but in a fun & refreshing way, we were all so young & excited. At the time I couldn’t afford to pay for school & a place to live so I was fortunate enough to stay with my parents; I was barely 20.
You’ve achieved celebrity status in the food world both in Miami & the country. What advice do you have to share with budding q: across college-aged foodies? Learn more about food, nutrition & travel before you call youra: self a foodie. To me that word is too easily thrown around & deserves more respect.
q:What is the best meal you’ve ever eaten for under six bucks? a: Quesadillas & salsa verde.
Michy's Blue Cheese & Jamon Croqueta
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Spring 2012 | collegeandcook.com
CHEF MICHELLE BERNSTEIN This Top Chef judge heats up the Miami food scene in more ways than one Michy's seafood linguine
as, Fig Marmalade
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The Spirits
of Spring words & photos by Charles Fischl
White peach Sangria Serves 4 you’ll need:
2 peaches 2 apples the s le ’ t 1 orange tha bott 1.5 Liters Pinot Grigio big 1 750 ml bottle of Moscato 3 shots peach schnapps 3 shots simple syrup 1/4 tsp. cinnamon
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Spring 2012 | collegeandcook.com
Dice up the fruit into 1/2 inch cubes & mix in a big pitcher with wine. Add schnapps, simple syrup & cinnamon. Stir & let sit in the fridge overnight. Stir again before serving.
Ginger Beer Cocktail
Serves 4 d use you’ll need: we klyn oo 3 Bottles of Pilsner Beer BPrilsner 1/2 Bottle of Ginger Ale 3 Shots of Rum, like Bacardi Limon Pour a f 3 Shots of Simple syrup wate r in ew tbsp to a & m icrow mug q Juice of half a lemon a
in 1/ 4 C ve. Stir you’r s e go ugar & od t o go !
Mix beer, ginger ale, rum, & simple syrup in a pitcher. Stir, serve & enjoy!
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America’s cutest cooking couple
dishes, relationships
words by Declan & Erica, from Cooking in College photos by Michael Sweriduk
We heard from Cooking in College, a blog run by (engaged!) University of Pittsburgh students Declan & Erica. These two met on their very first day of school, & have been together ever since. They have a great passion for food, & cook awesome & affordable meals together all the time. They’ve assembled some great tips for keeping college relationships thriving in the kitchen!
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Spring 2012 | collegeandcook.com
check out their blog for their tomato soup recipe!
When your lives are busy with classes, group projects, & part-time jobs, finding time to spend with your loved one can be a real challenge. So how can couples in college build up their relationships in a fun, creative way while still balancing all the other priorities in life? Cook together! Working towards a delicious meal is not only satisfying in the end, but rewarding in the process.
Work together in the kitchen. Play to your strengths but work on your weaknesses. If one of you prefers doing the prep work, like chopping, make sure the other also gets a chance to practice their skills. Positive encouragement from each other is key!
If you made a mess in the kitchen, work together to get it quickly cleaned up. Develop a system that works best for both of you (one washes, one dries, etc.). Or if you really want to show your significant other how much you love them, tell them to go relax while you take care of the cleaning!
Grocery shop together. The first step to a healthy dinner starts in the grocery store. Encourage each other to make good choices. Make sure you have a list on hand to limit (pricey!) impulse buying.
Search for recipes together. When you have breaks between classes, browse recipe sites in search of easy, quick, & healthy meals that you can make together. Send each other emails with recipe links & ideas; this will show that you’re thinking about them & about spending time with them. Decide together what recipes you want to try, keeping in mind each other’s preferences.
Enjoy the meal you created without any distractions. Avoid eating in front of the TV; eat at a table with just the two of you (maybe with some candlelight?). Honestly critique your meal without blaming each other for any faults. Your dinner won’t always taste like it has come from a five-star restaurant. Talk about what is good about the meal & what could make it better. Try not to get frustrated if the meal doesn’t work out. &, most of all, enjoy this time with your loved one, not just the meal.
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from the lovely undergrad
get crafty with
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Spring 2012 | collegeandcook.com
your own
family recipe-packed
cookbook
Writer & Producer, Jessica Hansen, LovelyUndergrad.com
While at college miles away from home, a craving often strikes for Mom's taco pizza or Grandma's gourmet mashed potatoes. But recipe cards are easy to misplace & old-fashioned cookbooks just don't cut it. Create a recipe scrapbook by covering a sketchbook with pretty fabric. Ask your mom to write out your favorite recipes on notecards. Rip delicious ideas out of food magazines. & print your favorite mouthwatering pins off of Pinterest. Glue or tape all the snippets onto the thick, sturdy pages of your sketchbook-turned-cookbook & get cooking!
-spray adhesive, $3.00 -sketchbook, $7.00 -pretty fabric, $1.00-$2.00 -scissors
Spray Adhesive is seriously sticky -- it has the strength of super glue, but doesn’t dry as quickly. In case you find yourself in a sticky situation, have something on hand to remove it. By the end of my project, my hands were covered. I tried everything from hairspray, nail polish remover & Windex. (I looked up solutions online even though my fingers stuck to the keyboard!) One online source mentioned toothpaste. As a last resort, I squeezed some toothpaste into my hands & went to work scrubbing. Turns out, it worked! The tacky was gone & my hands were minty, tingly fresh!
1. Cut the fabric down to size. Just like giftwrapping, you don't want too much or too little. 2. Spray the spine & back cover of the sketchbook with your spray adhesive. Working quickly, apply the fabric within 15 seconds to ensure it adheres securely. Press the fabric onto the surface firmly, smoothing out any wrinkles. Do the same with the front cover. 3. Snip a bit of the fabric from the spine outward so that you'll be able to fold the fabric easily. 4. On the inside cover of the sketchbook, imagine you're wrapping a gift. Fold the fabric neatly inward & practice pressing it against the inside cover to see how it will crease best. When you're ready, spray the underside of the fabric with the glue & press it onto the book. This part doesn't have to be perfect---you just need the fabric to be glued to the inside of the cover. 5. When you've secured the fabric to the inside cover, spray the entire inside cover & close the book. This will press glue the first page to the inside cover---hiding any of the messy folds that didn't turn out so neat. (All that matters is that the outside looks smooth & neat.) Repeat the process with the back inside cover. 6. Snip off the excess inch or two of fabric hanging from the spine. Cut as closely & cleanly as possible to the spine itself. If you need to, spray a little glue & press on the excess fabric so that it lays flat. 7. Let everything dry overnight. 8. Start adding stuff to your recipe scrapbook! The first recipe I added was my Mom's taco pizza---yum!
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Thomas Jefferson’s garden
comes to life
words by Emily P{aul photos by Rachael Dealy Salisbury
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Spring 2012 | collegeandcook.com
W
here do you find the best parts of history intertwined with the modern intrigue of gardening? You may not spot it right away, but the Thomas Jefferson Demonstration Garden is a hidden gem at the University of Virginia. The TJDG, as it is called, has origins steeped in colonial history, & enjoys the creativity & perseverance of UVa graduates & students. In 1817, Thomas Jefferson laid the first physical cornerstone to a project that would become the University of Virginia. However, one aspect of Jefferson’s plan for the university remained unfulfilled in his lifetime: a botanical garden. As he once said, “The greatest service which can be rendered any country is to add a useful plant to its culture.” Jefferson’s botanical garden would have served as a practical resource for both students & professors; even in that era, he understood the importance of sustainability as achieved through understanding the ecology & uses of nature. During his lifetime, Jefferson took copious & detailed notes on the number, type, appearance, & success of the plants he grew in his gardens at his home, Monticello. In 2010, UVa grads Lily Fox-Bruguiere
“The project
has been collaborative
in nature
from the start.”
(’01, ’10) & Rachael Dealy Salisbury (’03) began collaborating on a modern-day interpretation of Jefferson’s original plan for an on-grounds botanical garden, hoping to inspire dialogue about the continued importance of plants among students at the university. Together with Nancy Takahashi, principal of Hereford Residential College & chair of Landscape Architecture at UVa, they decided on the location of the garden -- UVa’s Hereford Residential College, a food-obsessed, faculty & student-based community founded on the principles of sustainability, diversity, & community outreach. The project has been collaborative in nature from the start: two graduate landscape architecture students designed the layout of the garden, which is currently tended by six interns & the two founders, who research & grow plants that Jefferson documented as useful. The space is divided into “rooms” that house vegetables, field crops, garden herbs & flowers, wild herbs, & shrubs. The garden is designed to be of an evolving experiential nature; gardeners, students, professors, & newcomers alike are welcomed into its organic walls to delight in TJDG’s beauty.
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During 2011 in the garden’s first fall season & my first semester at UVa, I was given the unique opportunity to become one of these interns. From the manual labors that the garden requires (like planting, watering, & weeding) to its ever-changing needs (such as eliminating a stubborn parasite or building a hops trellis), the job is extraordinarily worthwhile. I have learned so much about the intricate workings of growing useful plants and connected with amazing people who are passionate about the success of this garden. Essential elements of the garden are the edible & delectable treats it produces for us. TJDG programm ing includes cultivating & harvesting rarely-seen food crops such as Jerusalem artichokes, marshmallow plants, sesame, & salsify, as well as more common types such as cowpea, lima beans, & corn. Maypops, a native fruit, have a strange candy-like jelly inside that we delighted in trying. We’ve organized bountiful community dinners featuring the harvest of the garden; recipes have included Jerusalem artichoke soup, halvah ice cream, rustic onion tart, lemon sumac dressing for salad, peanut cookies, & salsify cakes. If you’d like to learn more about the garden or read of its progress, follow the Thomas Jefferson Demonstration Garden here!
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Spring 2012 | collegeandcook.com
Peanuts
Salsify
Maypop
Field Crops 23
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Spring 2012 | collegeandcook.com
“The greatest service
which can be rendered any country
is to add a useful plant to its culture.� -TJ 25
Let's Talk Herbs Words by Kaitlin Aquino
Growing & keeping your own fresh herbs is not only a fun way to add to your culinary resume, but it also allows you to connect with your food. If you have a window with sunlight coming through, think about going to your local farmer’s market or even the local grocery store this spring to pick up a small pot of herbs. Keep them in the sunlight & water as needed - this works in a dorm room, we swear! Snip leaves off with a pair of sharp scissors when you’re ready to use the herb. Wash under cold water, pat dry, & get cooking! You’ll have them on hand whenever you need them, & by growing your own you’ll be saving money on pre-cut packets at the supermarket. Be proud of nurturing & harvesting your own ingredients! Enjoy our guide for a few herbs to try in your cooking this spring!
Sage thin, silvery-green leaves with velvety look musty, smoky rubs on meat, savory bread dough, & cream sauces
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Melt three tablespoons of butter in a small saucepan over medium-low heat. Swirl the pan until the butter just begins to turn a golden brown. Add about six fresh sage leaves & remove from heat. Pour over fresh pasta or roasted vegetables & add a few spoonfuls of Parmesan cheese. Spring 2012 | collegeandcook.com
Basil rounded, big, green leaves strong, sweet, clove-like tomato sauces, pasta dishes, & in pesto Add some torn fresh basil leaves to scrambled eggs along with some shredded mozzarella for a quick & tasty meal.
Rosemary
thin, long-stemmed leaves aromatic; light, piney scent poultry, fish, soup & stews, savory breads Slice two potatoes into French-fry like strips. Soak in cold water for 30 min. Pat dry & place in a large bowl. Add three tablespoon olive oil, one teaspoon garlic powder & a few pinches salt & pepper. Mix until coated. Place strips on a baking sheet covered with aluminum foil. Bake at 425 degrees, flipping the strips occasionally, for 25-30 minutes or until golden brown & cooked through. Remove from oven & sprinkle with one tablespoon fresh chopped rosemary leaves.
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{the heritage issue}
L’Appetito Vien Mangiando
“appetite comes with eating” Words & Photo by Audrey Scagnelli
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Spring 2012 | collegeandcook.com
For as long as I can remember, good tomato sauce has been in my family’s freezer. To run out of those red tinted tupperware containers brimming with frozen sauce would be unthinkable. No doubt about it, the Scagnelli household considers tomato sauce its staple. (In fact, sauce with homemade meatballs & fresh parmigiano reggiano is my first meal every time I head back home to Florida.) Over time, I’ve gone to great lengths to perfect my mother’s sauce, which was once my father’s mother’s sauce & before that my great-grandmother’s creation. Or so the story goes. The Scagnelli’s hail from the Emilia Romania region in Northern Italy -- the little town my ancestors are from is a hop & skip from the city of Parma. Sound familiar? Parma, the place where the best cheese on earth comes from. (So yes, fresh grated cheese is highly reccomened with any & every dish this sauce goes along with -- but on a college budget, I’ll try not to judge when it comes from a shakeable, pre-grated plastic bottle.) Sometimes referred to as “gravy,” the Scagnelli version of this age-old sauce is simple in form, remembering what it’s all about -- the tomato. Il Pomodoro. Its ingredient list is minimalistic, never cluttered by mushrooms, ACTIVE: 20 MIN; TOTAL: 2 HOURS onions or carrots. There is a time & a place for 8 SERVINGS those veggies, but not in this classic recipe. Best you’ll need: thing about the sauce? Every ingredient is cheap 1/4 cup olive oil & easy to find. & the shelf life of tomato paste 3 garlic cloves, chopped goes on for ages! Rather convenient my favorite 1 tbsp parsely, chopped comfort food is remarkably college-freindly. 2 cans tomato paste Needless to say, my little dorm freezer 1 tbsp onion powder has a whole series of red tinted tupperware of salt, to taste its very own, & always so. The sauce’s versatitlity 2 cans tomato puree, 14 oz. is perhaps its greatest strength -- the stuff works 1 can crushed tomatoes, 14 oz. great on a homemade pizza, is perfect for chick1. Heat a large pot on mediumen parm, & of course, is divine atop a simple high. Open all cans. 2. Heat olive bowl of penne, cooked al dente. oil & add garlic & parsely. Cook To freeze leftovers, I recommend using 2 minutes. 3. Add tomato paste, onion powder & salt, stirring personal-sized tupperware containers. When until all of the oil is absorbed, I get home after a long day, it takes just a few about 5 minutes. 4. Add pureed minutes to defrost & is a thousand -- no, a mil& crushed tomatoes. Reduce heat lion -- times better than the stuff that comes in & simmer for at least 1 1/2 hours. a can! Add seasoning as needed.
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Twirl, don’t cut. Words by Christina Oriel
“Twirl your noodles. Don’t cut them,” a sternly faced relative would command from across the dinner table. Growing up, those orders were too familiar. Admittedly, to this day, I still forget & catch myself on the brink of cutting noodles in half. It’s easier that way, instead of twisting long, seemingly endless strands around a fork. How else should they be eaten modestly, without violating dining etiquette? Despite the convenience shorter noodles provide, I resist & remember noodles are never to be cut. The image of my grandma combining rice noodles & ingredients together in a large silver wok remains salient in my mind. A platter of the noodle dish would sit next to the Baskin Robbins ice cream cake during a birthday, alongside the turkey on Thanksgiving, or be served once the new year arrives. Before digging in, my grandparents reminded us that the noodles symbolize long life & good health. It may be an age-old superstition, but this taboo associated with cutting noodles stems from the Chinese influence on Filipino culture. Derived from the Hokkien word pian-e-sit, meaning “something cooked fast,” pancit (Tagalog for noodles) is a quintessential item in the Filipino diet. Pancit comes in different types -- dry or in soup, according to region, type of noodle used, ingredients its paired with, or cooking technique. Beyond its unassuming appearance as fast, comfort food, it is a staple for special occasions & major holidays. Attending college in a city where there are no Filipino food establishments in close proximity, I sometimes crave for a plate of my grandma’s warm pancit bihon, one of the more popular variations of the dish made with a mix of vegetables, shrimp & other meat (to please the carnivores in the family). Luckily the ingredients for the dish are both affordable & available at a regular supermarket. Better yet, the dish is absolutely doable in a standard dorm kitchen. Now that I know how to prepare it, I can satisfy my craving or perhaps share it during a potluck with friends -- but of course, cutting of the noodles will not be allowed.
Le Stovetop ACTIVE: 45 MIN; TOTAL: 45 MIN 4-6 SERVINGS
you’ll need:
1 eight oz. package of rice stick noodles (also called vermicelli) 1/2 cup vegetable oil 1 onion, thinly sliced 2 cloves garlic, thinly sliced 1/2 lb of boiled chicken breast, sliced* 1/2 lb boiled shrimp, peeled* 3 boiled Chinese sausages, thinly sliced* 2 cups chicken(or veggie) broth 1/4 cup soy sauce 1 cup cabbage, shredded 2 carrots, sliced 2 celery stalks, sliced 1 cup green beans, sliced Salt, pepper (if needed) 1 lemon, cut into wedges
*Note: you can add or substitute other types of meat, seafood, & vegetable
1. Place rice noodles in a large bowl with hot water. Soak for about 15 minutes or until soft, then drain & set aside. 2. In a large skillet, heat vegetable oil over medium flame. Stir fry onions & garlic. 3. Add in meat &/or seafood (chicken, sausages, shrimp), vegetables, & soy sauce. Pour in broth. 4. Stir in noodles & season with soy sauce & salt & pepper, if needed. 5. Cook until all ingredients are mixed together & noodles are soft. 6. Serve with lemon slices on the side or squeezed over the top before eating. Enjoy!
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uniting a community
& serving up A Storm words by Chanelle Havey photos by Joanna Margueritte-Giecewicz
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Spring 2012 | collegeandcook.com
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The Maryland Food Collective
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Spring 2012 | collegeandcook.com
They began in a basket. For over 30 years the Maryland Food Collective, located at the University of Maryland, has been providing its community with unique, healthy sandwiches. The Collective began in the 1970s after several students decided campus fast food options were not enough -- so they started selling sandwiches out of baskets. At one point, the group became so popular policemen tried shutting down the sandwich sellers! After the university refused to give the group funding, UMD’s student government stepped in & allowed the students to rent space on campus -- the Maryland Food Collective was officially born. Now decades have passed, the location has shifted several times, and the students have changed, but the dedication to healthy, vegetarian & vegan options has not. The Collective is composed of about 20 paid students who are responsible for everything from taking out the trash, to balancing the budget. In addition, there are about 15 volunteers who get paid in ‘food credit’ to help out around the shop. They also run a mini grocery store where students can buy fruit, snacks, & place orders for specialty items such as tofu. Being right on campus, the students have been advocating to get the collective incorporated into the dining plan in order to make eating healthily more convenient for students. The company continues to stay true to its motto “For people, not for profit.” This holistic approach focuses on not just selling to the customer, but ultimately educating the community. With a small budget, the independent shop does their best to order all organic products from local farms and markets. They pay fair wages, & are even trying to get healthcare for their workers. Unlike other co-op programs, the students involved don’t have to be studying business or culinary arts. Some of the current employees study engineering or environmental studies while others are just vegetarians looking to get involved. Since the ‘70s, the hummus sandwiches have always been a community favorite. So what’s the current UMD favorite? The turkey special with apple butter, avocado, veggies, turkey & cheese. Although they offer a number of campus favorites, everyone is encouraged to make their own tasty concoction. Next time you stop by, ask for Jenna Parry’s favorite sandwich. She promises you’ll love the vegan egg salad with peanut butter, jalapeños & pickles!
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37
Our Founding Fathers
& their favorite treats words by Audrey Scagnelli
George Washington
Our first president was a big fan of both seafood & hoe cakes (cornmeal pancakes). Also a great lover of whiskey, he owned his own distillery, which still functions today!
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Spring 2012 | collegeandcook.com
Benjamin Franklin
Franklin was a corn fanatic, & considered the vegetable a delicacy. In fact, he once wrote, “Indian corn...is one of the most agreeable & wholesome grains in the world!�
John Adams
Adams had quite the sweet tooth, & loved both ice cream & Cool Berry Flummeries, a pie filling-like dessert comprised of berries, sugar & cream.
Thomas Jefferson
Rumored to be the first to grow sweet potatoes & tomatoes in the United States, Jefferson grew over 300 varieties of vegetables & herbs at his home, Monticello. He also had a great fondness for ice cream.
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Food Summit Pretzels, Redding Terminal
r 40
Audrey with Deb from Smitten Kitchen! Spring 2012 | collegeandcook.com
p
The Penn
Philly e Chees from Extra & on
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@megabus -ing it to the @PennFoodSummit in 48 hours! Excited to talk food & taste the best Philly has to offer!
@PennAppetit
k estea Pat’s. a wiz nions
Chatting with amazing high school kids who started Spork, their own food magazine! #impressed #pennfoodsummit
@PennFoodSummit Good photography is a MUST for food writing, especially online. There are 1000s of blogs, make yours stand out. #pennfoodsummit
@PennFoodSummit Food is an environmental AND social issue. #foodresponsibility #pennfoodsummit
@PennFoodSummit
About a year ago, Alex Marcus had a vission: the Penn Food Summit. The then editor-in-chief of Penn Appetit, a great food mag at the University of Pennsylvania, set out to unite food clubs from schools in the area. On March 31 the idea came to fruition, & kids from Columbia, Yale, George Washington, Cornell & Drexel Universities packed up their bags & made their way to the Summit, held at Penn’s lovely Kelly Writer’s House. We talked food, ate food, photographed food, & of course, cooked food in an “Iron Chef ” challenge. The weekend was a wonderful opportunity to connect with food-interested students in the general area, & the united hope is that this becomes the first of many more gatherings. The folks at Penn organized quite a line-up of panelists, & we were lucky to hear from industry-leaders like The Philadelphia Inquirer’s Rick Nichols, Smitten Kitchen’s Deb Perelman, local food movement leader Judy Wicks & Philadelphia City Paper food editor Drew Lazor. Clearly this event proves college students are now more than ever interested in what we eat, where it comes from, & how it’s made. Change is indeed on the horizon! -Audrey
If you have time to watch Sandra Lee & make a tablescape, you have time to cook a meal. #pennfoodsummit
@PennAppetit Food writing & sports writing are stricken with cliches. Best. Pizza. Ever. Is not food writing. Be original. @drewlazor #pennfoodsummit
@PennAppetit The best thing about food photography is a window in the kitchen. @smittenkitchen #pennfoodsummit
@Abigail Incredible weekend meeting the best of the college & food worlds. Looking forward to seeing what comes of this! #pennfoodsummit
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the mug girls present
embracing take a 5 minute
no-bake study break
the
season words by Molly Feder & Allison Casey photos by Audrey Scagnelli
Leap into spring with these fruit-inspired treats. When we are in need of a quick study break, these are a few of our favorite snacks. We hope they give you the energy boost you need to get you through those tedious nights.
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molly
& allison
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As usual, we’ve thrown out the standard measuring tools in place of a single shot glass! We bet you’ve got one on hand...
q
Peach Mug Cake
Yogurt is ACTIVE: 3 MIN; TOTAL: 5 MIN just the ticket for 1 SERVING need our new you’ll 2 Shots Flour favorite 1 Shot Sugar mug cake! 2 Pinches Baking Powder We love 1 ½ Shot Peach Yogurt peach, but 1 Shot Milk Shot Egg (½ Egg) feel free to ½ 3 Drops Vanilla grab any yogurt fruit 1. Mix all the ingredients flavor from together in a mug. your school 2. Microwave for two cafeteria minutes. 3. Garnish with some & give it a whipped cream & a peach “shot!” slice if desired. Eat!
=3
Banana boat
ACTIVE: 3 MIN; TOTAL: 5 MIN 1 SERVING
you’ll need
1 Banana 2 Big spoonfuls of peanut butter 1 Handful of chocolate chips (Can Substitute 2 Spoonfuls Of Nutella) 1 Handful of Mini Marshmallows 1. Put the banana on a microwave safe plate. Cut off the banana stem (potential fire hazard!) Peel one strip of your banana peel, keeping it attached. 2. Stuff peanut butter & chocolate chips into the banana peel, making sure to get all of this goodness equally spread around & on top of the banana. 3. Stuff the marshmallows on top. Cover with banana peel strip so it covers as much of the banana as possible. 4. Pop the plate into the microwave for one minute. Get a spoon & start digging out bites of heaven.
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need a longer study break? It takes a little longer than the other study break snacks but it is just as easy & definitely worth the wait. The hardest thing about making this guy is the time you have to wait for it to set in the fridge. Trust us, patience is a virtue when it comes to cheesecake!
easy nutella cheesecake ACTIVE: 5 MIN; TOTAL: 50 MIN 1 SERVING
you’ll need
3 Oreos ½ Tbsp Unsalted Butter 1 Shot Whipped Cream Cheese 1 Shot Nutella (can substitute peanut butter) 1 Shot Plain or Berry Flavored Yogurt 2 Drops Vanilla Extract
Crust:
1. Put the Oreos in a plastic Ziploc bag & zip it up. Take your stapler, water bottle, or any heavy object you can find & start smashing the Oreos. (Great for stress relief!) Smash until Oreos are in small crumbs. 2. Melt your butter in a bowl in the microwave for 20 seconds or until completely melted. Take the Oreo crumbs out of the bag & put them into a bowl or glass (whatever you want your cheesecake to end up in).
3. Pour the butter on top of the Oreo pieces & mix around to get the Oreos covered. Push the mixture firmly into the bottom of your bowl with a spoon, or your fingers, until it is compacted & looks like a piecrust.
Filling:
1. In a small bowl, mix cream cheese, Nutella, yogurt, & vanilla together. Make sure to mix this well so that you don’t get hunks of cream cheese in your mouth when you eat this later. 2. Pour the filling into your crust. It is thick, so you might need to use a spoon or spatula to get all of the mixture evenly spread. 3. Here’s the hard part - put your cheesecake in the refrigerator for 45 minutes. Eat at your next study break!
Back to Basics Baking:
Although elaborate cakes & unique cookies make for great treats, once in a while I feel like going back to the basics. Buttermilk biscuits are one of those simple foods that don’t need special ingreidents or tons of time.
Recipe by Ana Ovtcharova 1. Preheat your oven to 425F. 2. In a bowl, mix the four dry ingredients. Melt Makes 12-16 biscuits the butter in the microwave for about 45 seconds (doesn’t have to be comBaking time: 10 minutes pletely melted) & add to the mixture. 3. Add the honey, then gradually add milk until a doughy consistency is reached. Mix with a spoon or with your you’ll need: hands; a mixer is not necessary. 4. Liberally sprinkle flour on a countertop or 2 cups flour other flat surface, such as a cutting board & knead the dough for a few min2 tsp baking utes. Usually more flour is needed after the full 3/4 cups of milk is added. 5. powder Roll chunks of dough into balls about 1.5 inches in diameter & place them 1/4 tsp baking soda onto an ungreased baking sheet. Flatten balls until they are about half an 1 tsp salt 1/4 cup butter inch think (they rise a lot in the oven), but make sure to leave some space 3/4 cup milk between them so they don’t merge together. 6. Put in the oven for about 10 1/4 cup honey minutes. Check after 8 minutes to to see if they’ve turned golden-brown. 7. Carefully take them out of the oven & serve warm with some honey on top or a glass of cold milk.
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the University of Vermont’s sweetest day of the year
Free Cone
Day Words & Photos by Casey Manning
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Though beloved throughout the United States & abroad, Ben & Jerry’s, the ice cream purveyor known for wacky flavors & even funkier names, holds a special place in the University of Vermont’s heart. Ben Cohen & Jerry Greenfield opened their first scoop shop in 1978 in downtown Burlington, the state capital & home to UVM. On the first anniversary of their founding, the duo offered free cones, & that tradition continues today. At UVM, this tradition is a very big deal. As the only university with an on-site Ben & Jerry’s scoop shop inside of our student center & a campus culture that aligns with Ben & Jerry’s sustainable business practices, commitment to social justice, & general hippie flair, Phish Food, Chocolate Therapy, & Late Night Snack are well-loved here. This is never a truer fact than on Free Cone Day. A variable date in April, students begin counting down to Free Cone Day weeks in advance. We craft game plans (the only limit to cone consumption is presumably heft of class schedule) & flavor strategies (Coffee Coffee Buzz Buzz Buzz counts as breakfast, right?). Even before the scoop shop opens at noon, the line stretches outside of the Davis Center & around the block, & doesn’t dwindle until most students have left campus around 6 p.m. But the line is notoriously quick, with student workers churning out thousands of cones in an eight-hour stretch. This year’s top cone cruncher managed to enjoy 16 cones, which in retrospect makes my stomachchurning four seem almost amateur. We in Vermont take both our hometown heroes & our ice cream very seriously.
History of Food Phrases Words by Christina Oriel Photos by Audrey Scagnelli
Sure they may be cheesy, but food idioms have made their way into daily conversations at some point. Here’s the dish on how a few phrases gained popularity.
Couch potato “a lazy person who spends time sitting in front of the television” In the mid-70s, a man named Tom Iacino coined the term “couch potato” to describe his group of friends, who all promoted sedentary lifestyles & mocked current health fads. One of the group’s members, Robert Armstrong, trademarked the term & illustrated an idle spud watching television & lounging on a couch. Decades later, this phrase still remains to describe those who prefer to “veg” out.
One’s cup of tea “something a person enjoys & is interested in”
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Known for their daily tea consumption, the British first used this expression in the late 1800s to refer to a favorite variation of the drink. In a figurative sense, it has been used to indicate a fondness for a particular person & later on for an activity or subject one was interested in. Nowadays, its opposite, “not my cup of tea” is more common to express dislike. Spring 2012 | collegeandcook.com
he t y a w e h t ’s t Tha es l b m u r c e i k o co le l i p s r e v o Don’t cry ilk m
“inability to prevent certain things from happening” American teenagers widely circulated this adaptation of “such is life” during the 1950s. However, its exact origin cannot be pinpointed.
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“no use crying over a past occurrence” Mark your calendar -- February 11 is designated as “Don’t Cry Over Spilled Milk Day,” a day to be optimistic & remember the concept behind the idiom. While the holiday’s origin is unknown, several theories about the expression’s source exist. In the 17th Century, British writer James Howell first introduced the proverb “no weeping for shed milk.” This is said to have influenced satirist Jonathan Swift, who wrote “‘tis folly to cry for spilt milk” a century later. Another possible theory suggests it came from a fairy tale in which fairies were attracted to homes that left spilled milk & would bring good luck after consuming it. So the next time you spill a droplet or entire glass of this liquid, don’t fret.
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Finding a cure
the benefits of drug studies
words by Jacqueline Corba photo by Audrey Scagnelli
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As food allergies are on the rise in the United States, & more people are gaining an understanding about their severity, many drug studies are being conducted to help find a cure. Having participated in several drug studies myself, I’ve found individual contributions have the opportunity to benefit future food allergic individuals. Basic science teaches us that the fundamental principle of experimentation is the more participants in a study, the greater the accuracy. By speaking with many health professionals in the field of drug research, I’ve learned it is often difficult to find willing participants. My freshman year of college I participated in Phase I of the FAHF2 herbal supplement study at Mount Sinai School of Medicine in New York City, a therapy developed by Drs. Hugh Sampson & Xiu-Min Li, funded by the Food Allergy Initiative. This phase tested for potential symptoms of the drug being tested, while the proceeding phase tested its effectiveness. By participating in this study I was given early access to a drug that could potentially reduce the severity of my allergy that is currently life threatening. Several years later I can say that I have not had a severe allergic reaction since, potentially attributed to both my own precautions as well as my participation in this study. I talked with two college students who have both participated in drug studies, & they shared their experiences & advice to our readers.
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Hear from two college students who participated in drug studies
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The participants David Parkinson
What drug studies have you participated in?
Participated in Mt. Sinai's baked egg & milk challenges.
What made you decide to participate?
I participated because I wanted to have a chance to outgrow an allergy that I might otherwise have for the rest of my life. The only thing that was on my mind was the chance to get better. I wasn't all that concerned about a reaction as I was in a hospital with doctors constantly checking me. The feeling of your throat closing up is never a good one, but the fear that it would get worse was nowhere in my mind at the time.
“If you plan ahead & carry your medications, What did you gain from you participation? there's no reason you I gained the ability to eat eggs & milk products. You wouldn't believe how much easier life gets when you can't do basically anyoutgrow an allergy you've had for 21 years. I don't thing while at college. consume milk every chance I get, but I am less worried Oh, & make really good about a kitchen forgetting at a restaurant or a product at a grocery store leaving an allergen off a label. friends with the chef at the dining hall! You How did the drug study affect your college exnever know, they might perience? actually give you better The study was at Mt. Sinai in New York, so it was close to my home. I had to miss a few classes in college to quality food, on top of take the train up to New York for part of the study, but all of my professors were quite supportive about it. keeping you safe.” Any other advice about being a college student with food allergies?
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Be aware of your allergies, but don't be obsessive. If you plan ahead & carry your medications, there's no reason you can't do basically anything while at college. Oh, & make really good friends with the chef at the dining hall! You never know, they might actually give you better quality food, on top of keeping you safe.
Marco Julian Crocetti How have your allergies affected your college experience?
“I’ve tried to adapt by cooking with friends, & going to nicer restaurants where the kitchens tend to be cleaner, have better accommodations & an understanding of food allergies.”
Because of the severity & the high risk of cross contamination at quick food joints, I am forced to cook all of my own meals. As a result I need a kitchen. Freshman year, my school wouldn't offer me kitchen accommodations unless I lived with sophomores, so I decided to rent an apartment close to the main freshman dorm. Because of my seclusion I wasn’t able to participate in the social life that involved getting food together & did not get to meet as many fellow students because of my off-campus housing. I’ve tried to adapt by cooking with friends, & going to nicer restaurants where the kitchens tend to be cleaner, have better accommodations & an understanding of food allergies.
Why did you decide to participate in a drug study?
I decided to participate in a drug study in hopes of accelerating the process of a potential cure, & to gain first access to the drug. I participated in the FAHF-2 herbal supplement study at Mount Sinai School of Medicine in New York City my freshman year at GW. I took six herbal pills three times per day for six months. It was not very time consuming, & we were paid for each visit.
How and why would you encourage fellow college students to participate in drug trials? I would encourage other college students through an education awareness program done through their doctors &/or creating a student organization responsible for raising awareness. Why? Because this will accelerate the drug study process, & give students with food allergies access to the potential cure sooner than the rest of the consumers.
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No dairy? No Problem.
Words & photo by Michelle Kuhn
I’m no stranger to allergies, I have pretty much been able to bank on reacting badly to anything living for as long as I can remember. With my immune system’s high propensity for freaking out over the completely benign, I was always surprised that food did nothing to phase it. In fact, my only problem with food may have been a problematic obsession. My earliest memories are in a kitchen, throwing together custom dinners, brunches & desserts & like my all-time favorite kitchen experiment, lavender creme brulee. I was a junior Julia Child with the same adoration for butter & cream. College posed a few problems to this lifestyle, namely the lack of a kitchen & a refrigerator large enough for maybe half a days worth of food. I made it through freshman year by ‘cooking’ in a microwave (did you know you can make penne alla vodka from scratch in there?) & felt pretty good about making the best out of dorm living. However, by the end of the year I started feeling sick enough to throw a wrench in my relationship with food. When I turned 20 a couple months into my sophomore year at GWU I finally ended my denial that something was up. After exploring my symptoms for a few weeks it was determined that I had a dairy allergy. The fatigue, headaches, constant
“How in the world was I going to live through summer without ice cream, bake without butter, or simply
go out to eat again?”
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‘cold’ & day in day out abdominal pain were gone. Like many people with food allergies, I still didn’t want to believe it. How in the world was I going to live through summer without ice cream, bake without butter, or simply ever go out to eat again? Over a year later, I now know how! It has actually been a fun adventure, & when asked about it I confess, “I wouldn’t switch back if I could!” My new allergy pushed me to find alternatives & to try to understand what is truly good for us to consume. I spend more time reading about dairy in our diets, organics, plant based diets, gluten, & proteins. After doing all this reading & implementing the changes my allergy instigated, I am noticing a real change in how I feel. I know that my body is finally getting what it needs, & less of what it doesn’t. Food will always be fun, but now I can feel good that what I eat is also fueling all that I love to do. We are so lucky to have a Whole Foods, local farmer’s market & Trader Joe’s near campus where I can stock my pantry with any dairy alternative known to man; however, when I go home to West Michigan I see what most campuses have to work with: practically nothing. My solution to the high price of prepared vegan foods & my time spent at home has been to do a lot of it myself. I bake my own bread, make homemade ice cream, cook from scratch for essentially every meal & I still get to eat anything I want! Upon hearing about my diet changes, the general reaction is “do you ever see the light of day?” The answer is, “yes.” It’s just about working it in, plus the kitchen is my playground, so when classes, my student organization positions, & my job have been particularly taxing, I run to the kitchen. I’ve even started blogging about the delicious & fun adventures in moo-free cooking I’ve shared in my kitchen.
Check out Michelle’s Lactose Free blog, Amour Beurre
Simple can be a good thing but sometimes pasta needs a little pizzaz. This spinach ‘alfredo’ sauce is like the sexy evening gown of pasta sauces: light, luxurious & makes the fettucini look deliciously rich! I love tossing coconut milk together with whatever flavors I am craving in the ice cream maker to create 20 minute soft serve, making tofu-lasagna which is just as amazing as the ‘real stuff ’ & substitutes out tons of fat for protein, & baking bread so good that butter would be overkill. I invite people over to keep me company while I cook (& to help with the eating, of course), & let my bread rise while I write papers & study for exams, & find recipes that can be whipped up in the five minutes between classes. As for heading out to one of D.C.’s amazing foodie hot spots, I just speak up early & often about my allergies, ensuring that they remember that butter is dairy! At first I felt horrible for making such a fuss but it’s worth it to stay healthy. Some chefs even see it like I do & find it fun to put together something new & dairy-free. This change has been difficult but all things considered it was a blessing in disguise that made me happier, healthier & more of a foodie than ever!
Puree: 8 ounces silken tofu 1/4 cup vegan mayonnaise 1 tsp minced garlic 1 tbsp lemon juice 1 tsp salt 1/2 tsp pepper 1 bag baby spinach Add to saucepan & add 1 bag of fresh baby spinach, stir unit just simmering and spinach is wilted completely. Add pasta to saucepan & cook for a minute longer. Enjoy!
{personal tales}
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my life with
Words by Allison Mars Photo by Audrey Scagnelli
oral allergy syndrome
I have a love/hate relationship with fruit. I suffer from Oral Allergy Syndrome, which is a reaction to fresh fruits & vegetables found in people who have pollen allergies. I love all of the delicious fruit I am able to eat, but the ones that I’m allergic to are definitely not on my good side. The reaction to the fruits/ veggies seen in OAS is pretty mild & involves some itching & swelling in the mouth. The allergic response is not as severe as most food allergies, & usually doesn’t require any emergency medical treatment -- usually taking an oral antihistamine, like Benadryl, is enough to stop or reduce symptoms.
It wasn’t until I started college & was studying nutrition that I began to fully understand food allergies & convinced my parents to take me to an allergist.
What exactly is OAS? To put it simply, it’s a cross-reaction between the pollen & protein found in fruit. The body’s immune system is sort of in over-drive, & sees the fruit as “foreign” & treats it in a similar way to pollen. Not many people have heard of OAS but it is fairly common, with one-third of people who have pollen allergies reporting some symptoms.
My birch pollen allergy keeps me from eating apples, peaches, pears, plums, & strawberries. While this is not as limiting as some other allergies, I used to get frustrated when trying to fit fruit into my diet. There is a silver lining though: most OAS sufferers can eat the cooked forms of the fruit they’re allergic to! This means I can have juice, applesauce, & canned fruit. Plus, there are so many others fruits I can still eat! I can’t imagine a day without my morning banana & I love a fruit salad full of fresh melon.
Using a classic skin prick test, an allergist makes a diagnosis if there is a reaction to pollen but not fruit. While being poked with 50 or 60 needles at once is not a fun process, it is helpful to determine your specific allergy. I experienced my first symptoms when I was about 12, & no one believed me. They thought I was trying to avoid eating fruit… but that didn’t make sense, I love fruit!
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When I went to the allergist & told him I thought I had OAS, he told the nurse “Wow…she knows what she’s talking about!” I guess it pays to do your research! The allergist confirmed that I had OAS & also a mild soy allergy, but that’s a different story. He also informed me that the only treatment is to avoid the foods that cause symptoms. It was a sad day for my hopes of being able to eat apples again, to which I am allergic.
For me, having food allergies isn’t about what you can’t eat, but all of the fresh, delicious new things that you get to try; it’s about taking a problem & finding a creative solution.
m e l b o r p a g n It’s about taki & finding a creative solution.
{personal tales}
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Make your monday’s
meatless (but only if you want to) words by Audrey Scagnelli
It’s pretty likely you’ve already heard of the Meatless Monday campaign. It’s sweeping the nation’s University cafeterias one food provider at a time (Sodexo being their biggest yet). Meatless Monday has, essentially, one goal: get people to cut out meat consumption one day a week. The international campaign kicked off in 2003 after MM founder Sid Learner was diagnosed with high cholesterol. Motivated to bring attention to the health risks excessive meat consumption can cause, he thought back to his boy scouting days, when he’d learned of a meat
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Spring 2012 | collegeandcook.com
rationing campaign started during World War I. After doing a little research, he set out to raise awareness & reduce saturated fat intake of folks on a large scale, reviving the once government-born promotion of removing meat from meals on Monday. Lerner happened to be serving on an advisery board at Johns Hopkins University at the time, & found a support network there. He quickly put his position to good use & assembled the Meatless Monday team. The campaign’s core staff of seven has made great headway with their efforts -- with celebs like Oprah, Giada DiLaurentis & Michael Pollan on the MM bandwagon, it’s no surprise universities like Carnegie Mellon, Oxford & McGill also support the campaign. Meatless Monday decided to reach out to college students hoping to educate
p
Menu ideas e from th eat first m on reducti gn, campai WI. circa W
& inform, with no intention of “forcing” vegetarianism. In fact, of the MM staff, all but one eat meat (six days of the week, that is). By teaming forces with school cafeteria providers like Sodexo, Meatless Monday is able to influence Monday menus on campuses across the country. Tami O’Neill, a Project Associate over at Meatless Monday, explains MM encourages campuses to actually keep meat on university menus on Mondays, saying, “We want students to walk into their cafeterias & make a conscious choice about what they’re eating -- we don’t want to take away the option from them.” Still, cafeterias are making an effort to provide hearty & healthy meatfree entrées on a national scale. Why Monday? The campaign will tell you Monday is the fresh start of the week -- & while for college kids it may be the toughest day to wake up for, it’s also a day to remember weekend festivities & give healthy eating a shot. Why not try it meat free?
your campus! Duke University recently released a video on their involvement with the campaign. They host frequent meatless potlocks to raise awareness & enjoy some good food. Student groups & school-specific Facebook pages seem to be springing up across the country -- do some digging & see if your school is already on board! Chances are, it probably is. If you’d like more information, or to see if your school is already on board, be sure to check it out the tool kit.
Bringing MM to Campus: Meatless Monday has assembled a great tool kit for bringing MM to
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The Rise of the Pescatarian
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ACTIVE: 20 MIN; TOTAL: 2 HOURS 4-5 SERVINGS
you’ll need:
2 tbsp. lemon-pepper seasoning 1 tsp. salt 3 to 4 tbsp. lemon juice 1/4 cup olive oil 1 lb extra-large or jumbo shell-on shrimp (about 16-20), defrosted if frozen 2 to 3 medium zucchinis, cut in half lengthwise 2 yellow squash, cut into 3-inchlong pieces
1. Whisk together the seasoning, salt, lemon juice & oil in a measuring cup until emulsified, then pour into a large sealable plastic bag. 2. Add the shrimp, zucchini, & squash into bag & seal. Coat ingredients with marinade. Let sit at room temperature for at least 20-30 minutes. 3. Spray a large skillet with cooking spray & heat over medium-high heat. Add vegetables & shrimp to skillet; discard excess marinade. 4. Cook for about 12 minutes & stir occasionally, until the shrimp are cooked through & the vegetables are tender. Drain excess juice before serving.
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It’s not just a trend anymore Words by Christina Oriel Photos by Audrey Scagnelli A friend & I recently had a conversation about the best seafood dishes we’ve ever tasted. Squid ink paella, grilled Chilean sea bass, panko crusted soft shell crabs, & a Maine lobster roll inhabited the top spots on my list. To those who are not seafood fans, my food preferences would probably be deemed as strange & cause some cringing. But understandably so, because something as normal as a hamburger stirs a similar reaction from me. Unlike the typical Californian marking a return to the Golden State, my first stop after exiting the airport isn’t In-N-Out for an order of the iconic Double-Double. Before you take this as a lack of intense excitement for the fast-food chain many East Coasters covet, of course a trip home to Los Angeles wouldn’t be complete without a strawberry milkshake & ‘animal style’ fries. “What do you call yourself again? A what-atarian?” are a few questions someone usually asks after my declaration that I don’t eat meat, but do eat fish & seafood. A pescetarian. Essentially, I follow a modified vegetarian diet with the inclusion of seafood. What started as an experiment to measure how long I could last without meat in my diet became (& continues to be) a significant lifestyle change, especially growing up with a carnivorous family. This month marks my five year “pescaversary.” Initially, I went with the completely vegetarian route. With the guidance & support of a longtime vegetarian friend, the transition was not as difficult as anticipated. Instead
of taking the “cold turkey” approach, meaning eliminating meat all at once, I weaned myself away from pork & beef, then poultry weeks later. Finally, came the final level: seafood. Soon enough, the refrigerator was occupied with tofu, a variety of vegetables, soy products & meat alternatives. While I actually grew to enjoy my surf & turf-less diet, there came a point around the one-year mark when I started to miss sushi, shrimp dumplings at dim sum, & clam bakes. Would my stint as a vegetarian come to its conclusion? Let’s be real, I have always loved seafood & I didn’t know how much longer I could go without my favorite dishes. So I caved in & went to a sushi restaurant. Boy, did I really miss the taste of shrimp & crab. Then, I thought about reintroducing meat into my diet; however, it was a nearly traumatizing & stomach churning experience (lips sealed on the details) because apparently, the digestive system reacts weirdly to something you haven’t eaten in quite a while. After reading up on pescetarianism & the growing trend of modified types of vegetarianism, I made the switch & have been happy ever since. This dietary switch appears common amongst our age group -- I have half a dozen vegetarianturned-pescatarian friends. It has been a learning experience to maintain a healthy diet, as it can be tempting to turn empty calories to reach “fullness” & vitamin & mineral deficiencies are common concerns among non-meat eaters. Hardly do I feel restricted in my food options at school or eating out with friends. Admittedly, going to Fogo de Chao for a close friend’s birthday or being dragged to a cheesesteak stand are limiting. But those are stories for another time.
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The Beekman Boys
celebrating homegrown cooking & living
one meal at a time
words by Audrey Scagnelli Photos courtesy of the Beekman Boys
The Beekman Boys are not your average farmers. Josh KilmerPurcell & Brent Ridge are the co-founders of Beekman 1802, a beautiful farm in upstate New York -- but if you read their impressive resumes, you’d never guess they’d have fallen in love with farm life. The duo purchased the farm as a weekend escape from their busy lives in New York City (Josh is in advertising & is a New York Times best-selling author; Ridge spent years working as Martha Stewart’s Healthy Living VP). After enjoying many a train ride out of the City & into the country, their love for the farm mixed with a bit of recession misfortune landed Brent at the farm full-time, where he worked with a goat-toting neighbor & learned the art of farming. Both Brent & Josh grew up in rural areas & have great appreciation for fresh, homegrown food. Before they knew it, their little Beekman farm was front & center in Discovery Channel’s reality show, “The Fabulous Beekman Boys.” (It’s on Netflix by the way. If you’ve got an account, it’s absolutely worth a watch!). Now dubbed the Beekman Boys, they recently launched a cookbook & they’re now selling seasonal seeds packets for Williams Sonoma.
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The cookbook is warm & family-oriented. The first few pages have inserts made just for the reader to include his or her own recipes -- also perfect for college kids forever lacking in ingredients. Their website has an entire section dedicated to variations on dishes in the cook book. Josh recommends giving their Lasagna Rolls with squash a shot. For C&C readers, we’ve got some exciting news: we’re doing our first giveaway! Josh & Brent are such believers in growing your own food, they’re giving away packets of their Beekman 1802 Salad Greens Seeds! That means salad for an entire year. Thinking this would never work in a dorm room? Think again. They recommend gardening at any age & at any location -- with ACTIVE: 25 MIN; TOTAL: 25 MIN just a few what you’ll need: (practically) 1 empty plastic spinach confree ingretainer with a lid (box) dients, you 1 lunch tray (just give it back at can be well the end of the year & we won’t on your way say anything) to growing A few scoops of dirt seasonal Seeds & plenty of Sunshine lettuce right Water on your 1. Poke small holes in the container dorm winwith a scissor. 2. Fill with a few dowsill -- if you win our inches of dirt. 3. Place on tray, & giveaway, of pop the tray on your windowsill. 4. Plant your seeds, pour some water course. on the tray, & cover the container with its lid. You’ve got your very own greenhouse!
Win Free Seeds for a Year!
Share your own gardening experiences (the good, the bad & the ugly are welcome --- after all, every thumb deserves a second chance at turning green). Post them on our blog & we’ll pick the lucky salad growers by the end of the month! Thanks Brent & Josh!
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Cleanfrom & Fair Food the Ground Up words & photos by Amy Verhey In 1986 there were plans to construct a McDonald’s fast food restaurant at the foot of the Spanish Steps in Rome. This year was a historical point in the production of food, since it marked the beginning of the Slow Food movement. Carlo Petrini, of Italy, established a community holding strong beliefs & ideals revolving around the production of food & how it is grown in the soil & cut fresh to flourish into a meal. Italians felt that there was a need to help protect & restore the way people eat for centuries. The farming of the local & regional plants, seeds & livestock was unique to each prospective culture & that was an aspect of life no one was willing to sacrifice. An office was established in 2000 in New York City to bring the Slow Food movement to the United States. Since then this movement has grown throughout the world & rapidly across the country involving major cities, small towns & finally, universities. Alice Waters, who opened Chez Panisse in Berkeley, Calif. is a strong
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member of the Slow Food movement. Her restaurant has proven itself to be an important role model to the entire restaurant industry. Waters wanted to illustrate that cooking with ingredients from the local market is a viable way to support the local economy & provide an exceptional quality that is difficult to reproduce. As Alice Waters brought such a delectable light to the Slow Food movement it grew to incorporate chapters in over 200 cities & roughly 45 on university campuses. Many journalists have also dedicated their careers to exploring the Slow Food movement & its counterparts. The overall idea is to understand food as being good for the earth, clean while it is free from chemicals, pesticides & antibiotics as well as farmed & produced in a fair & just manner. Food has evolved over time, allowing efficiency & production rates to lead the way. However, through Slow Food’s efforts to reverse the influence mass corporations have over the food system it is hopeful that a pure balance will emerge to provide good, clean, fair food for all & at an affordable price.
Food has life. Food is life. Food evolves from life.
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dinner parties done right
//FAST & FESTIVE FISH TACOS by Casey Manning
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Make the mood extra festive with pre-mixed frozen margarita mixes or easy, pretty basil lemondae (one gallon lemonade — from scratch or a mix, I won’t judge — plus a large handful of basil muddled with a tbsp of sugar)
The best part of a college dinner party? Extra sets of hands! While you take the helm at the stove, recruit a friend grateful to be fed a homecooked meal to chop the cabbage, slice the avocado, or if they’re the best sort of friend, start on the dishes.
There are few quick & easy dinners as colorful, healthy, or crowd pleasing as a fish taco bar. Mostly prepared beforehand, with a quick trip to the stove & tortillas blistering in an adjacent skillet, hand each dinner guest a margarita or basil lemonade & you’ll have dinner ready before they reach the bottom of their glasses.
fish tacos 8 SERVINGS
you’ll need
3 lbs tilapia or other mild white fish Olive oil 16 soft corn tortillas 1. Heat a tablespoon of oil over mediumhigh heat, swirling the pan so that its entire surface is coated. 2. Add one piece of fish at a time, letting the first side brown (3 - 5 minutes) before flipping. 3. Once both sides are browned, use a fork to flake the fish & saute the pieces for another minute. 4. Transfer to a paper towel-lined plate to let the excess oil drain. 5. Repeat steps 1-4 with remaining fish, making sure the pan is properly oiled to prevent sticking. While the fish cooks, heat a small pan over medium-high heat & heat tortillas in batches until they’re warm & beginning to crisp.
pic0 de gallo 8 GENEROUS SERVINGS
you’ll need
8 - 10 Roma Tomatoes 3 Red Onions 4 Cloves of Garlic 1 Large Bunch of Cilantro Juice of 2 Limes 1 – 2 Jalapeño Peppers (optional) Salt 1. Finely dice tomatoes & onions. Add to a large serving bowl. 2. Seed & dice jalapeno peppers if desired, taking care to wash your hands thoroughly afterwards & not touch your eyes or face & add to mixture. 3. Add minced garlic cloves & roughly chopped cilantro, then gently toss with clean hands (easier) or two forks. 4. Slice limes in half & squeeze over the entire mixture. Add salt to taste, & toss again to combine. 5. Let sit at room temperature for at least an hour to allow the flavors proper time to meld.
Once all of the fish is cooked & the tortillas warmed, add to the buffet whatever other toppings your heart desires. (Sliced avocado, roughly chopped cabbage & lemon wedges to squeeze over top, all make fantastic additions.) Let each person build their own tacos, emphasizing that the more pico present, the better. 75
Smaller Portion Size, Smaller Waist-Line Words & Photos by Danielle Zimet
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Hamburgers smothered with gooey cheese. A salad bar of flimsy lettuce, translucent tomatoes, & creamy ranch dressing. Pore-clogging breakfast options marinated in oil, & a bottomless bucket of chicken tenders for dinner. This is the freshman dining experience for the majority of American college students. Interestingly enough, according to a 2012 Time Magazine article titled “It’s the Calories, Stupid: Weight Gain Depends on How Much-Not What-You Eat” what factors most to the dreaded weight gain is not what we put into our bodies, but rather our portion sizes. Having a lack of proper kitchen utensils, not enough time, & a busy academic & social life contribute to what makes eating healthy difficult during college. As the college years continue you end up memorizing the number to the 24-hour Papa Johns. The familiar cycle of eating poorly continues & day by day all those extra bites add up until we find ourselves breaking our promise to ourselves that we will never do it again. How do you terminate your membership in the “eating for four” club? Is it possible to enjoy a hamburger & feel no remorse? After losing 20 pounds before starting college, I was excited to enter my freshman year with a wardrobe that fit, the ability to wear a bikini at all the pool parties (as there are quite a few at Arizona) &, a newfound confidence. I was more afraid of gaining weight than failing my first class. I obsessed over every bite that entered my mouth, & lived my weekends watching friends eat the forbidden fruit—pizza—while I ordered Spring 2012 | collegeandcook.com
the veggie wrap bundled in extra lettuce. Learning a sense of balance is something I have finally accomplished. My ability to create tricks & tips that allow me to enjoy food has carried on with me through my daily life. What you did not eat today can be eaten tomorrow, & those tempting soft chocolate chip cookies will not be missed in a few days if you avoided seconds. Indulge responsibly; a little bit of this, a little bit of that. With summer break around the corner, you’ll begin to see flocks of girls ferociously moving their legs on the Precore Machines while you hear boys enhancing their weight-lifting grunts at campus gyms. If you should feel their non-verbal competition as a threat, remind yourself that in the end it all comes ice, less cream down to ACTIVE: 6 MIN; TOTAL: 7 MIN eating food 2 SERVINGS in moderayou’ll need: tion. Fewer 8 tbsp Fat-Free Cool Whip 4 tbsp low-fat vanilla ice calories is cream (we used Breyer’s) the secret. 1/2 frozen banana, sliced A guilt-free 1 splash vanilla extract burger with Slivered almonds (optional) a slice of 1.Place all ingredients in a warm melty blender. 2. Divide into 2 servcheddar ings and place in freezer for cheese? 15 minutes 3. Remove from Sure, as long freezer, top w/1 tablespoon as your side slivered almonds. Enjoy! isn’t filmy *Experiment with other low-fat topping options such as crushed lettuce with cereal or fruit. ranch but rather an CALORIE CONTENTS apple. 160 calories, 5g fat, 2.5g
protein (includes walnuts)
ix M g in k o o C Our y B k o o C o t s e n u T d e k c i p d Han ina Words by Christ
Oriel
For us C&Cers, selecting music to accompany meal making is just as important as pairing a complimenting side dish with the main course. Not only does a good tune keep your feet tapping, but also infuses some creativity while perfecting a recipe. In the spirit of spring, we compiled a few songs to celebrate the vibrant colors, fresh produce, & everything else the season has to offer food-wise. Head over to 8tracks & listen for yourself!
“Strawberry Fields Forever” BY The Beatles
q
to me e k ! Ta usic m e th
We’ve listened to this classic song throughout the years & with each play, memories of a special place are evoked, be it a garden or a childhood home. & what better way to mark the arrival of spring than with an abundance of strawberries!
“Hot Potatoes” by The KinkS The lyrics “I like the simple things in life, just give me those plain hot potatoes, & I’ll be well satisfied” remind us of a good, home-cooked meal, which we often miss in college.
“For the Price of a Cup of Tea” by Belle & Sebastian The lively beat & soft vocals turn a simple activity, such as brewing a pot of tea, into a sweeter experience.
“Homegrown” by Allan Thomas This ode to organic vegetables & those with a green thumb encapsulates some of the reasons why we love spring -- outdoor farmer’s markets & bounty harvests. It’s quirky!
“Send Me On My Way” by Rusted Root
This song brings to mind the scene in “Matilda” when she whips up a batch of pancakes & of course, our first cooking experience as children. As a sidenote, C&C’s core staff constantly listened to Rusted Root while designing the spring issue!
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childhood baking Words & Photoss by Jenny Payne
Over spring break, I did two very important things: I rewatched the movie “Waitress” & I said goodbye to my childhood home. If you’ve haven’t seen this 2007 comedy-drama, it tells the story of a sassy young Southern waitress, portrayed brilliantly by Keri Russell, who bakes the emotions of her awful life into beautiful pies that everyone loves. As a compulsive emotional baker now viewing the movie through my wise 18-year-old eyes, I couldn’t help saying to myself “I feel you, girl,” as I watched her close her eyes to invent pies for each stressful situation. This is where the two events connect: as I boxed away the contents of my room (full of some great treasures, i.e. a Labyrinth poster that clearly belongs on my dorm room wall, an old but still flavorful box of chocolate, many notes written to myself dating back to 2005), the melancholy of growing up hit me hard. This was really it. At the end of break I would leave this home, go back to New York, & return to a different home in August. It would never really be “going home” again, never with the comfort of coming back to a familiar place that had seen the same 18 years that I had. Upon my return to New York & arrival back on campus, I sat in bed in tears for three hours, unable to cope with the reality of growing up. Slowly I gathered the nerve to unpack my bags, & as I sifted through my carry-on my gaze landed on a hand mixer that I’d smuggled through security. Channeling Keri’s sassy waitress, I closed my eyes & imagined what I would bake my childhood into. Would it be a pie? Cookies? Running through my mental recipe box, I reached the perfect solution. & thus the compulsive emotional baking of rainbow cupcakes began. I’d like to claim rainbow cupcakes as my own, though I did see that some jerk chain bakery that will remain
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unnamed recently stole this brilliant concept. If you think back to the scene in Mean Girls when the awkward girl says that she wishes she could “bake a cake filled with rainbows & smiles & everyone would eat it & be happy,” that is essentially what rainbow cupcakes are — except they are literally rainbow. There’s no joke here: they are multicolored bites of joy. Unfortunately, the cupcakes are a bit complicated to bake in a New York apartment-sized kitchen. After baking in my glorious kitchen back home (which it is absolutely normal to have dreams about) with all of my fancy baking tools & Yoshimi, my stand mixer (it’s also normal to name your kitchen appliances), I felt homesickness hit yet again as I mixed butter & sugar together in a pasta pot. I am a firm believer in baking with love as an actual ingredient — some things really don’t change from when you first bake cookies at age 4 — & so I forced the sadness out of my mind. The key moment of the rainbow cupcakes is dividing the batter into six containers & individually dyeing each one. This required that I get a little creative, telling myself that mugs, paper bowls, & jars would be just as good as symmetrically-sized containers. A moment of childhood nostalgia did kick in as I scooped spoonfuls of batter into the pan, a process that my mom once said reminded her of a little kid painting. The cupcakes remained in my room for a day while I tried to admire their beauty while I still could (remember, this is metaphorical baking). Friends came & took them even, & I worked on an extended metaphor that went something like: my childhood, like these rainbow cupcakes, once brought me joy, but it was short-lived; now I am a grown-up & a valuable adult & I can share that with real people instead. Despite my mature realization of that fact, I did still eat four rainbow cupcakes. Nostalgia makes you hungry.
“inI’m a firm believer baking with love as an actual ingredient...
out of my mind.”
Jenny’s
Rainbow
Cupcakes you’ll need
1 1/2 cups selfrising flour 1 1/4 cups allpurpose flour 1 cup (two sticks) softened unsalted butter 2 cups sugar 4 large eggs 1 cup milk 1 tsp vanilla extract red, yellow, & blue food coloring
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(if you h a other col ve or they can s be useful, b ut as we learn ed in kinderga you can rten, make all the colors you need wit these th h ree)
Directions 1. Preheat oven to 350 degrees F. 2. Combine flours in a small bowl. Set aside. 3. In a large bowl, cream the butter until smooth. (I used a hand mixer & have done it by hand.) Add sugar & beat until fluffy. Add eggs one at a time, beating well after each addition. (I still remain baffled by what exactly “fluffy” means, but I trust your judgement.) 4. Add the dry ingredients in three parts, alternating with the milk & vanilla. Beat until ingredients are well-blended. 5. Divide batter evenly into six different bowls (or mugs, jars, or whatever you have on hand). 6. Dye each bowl a different color. You’ll need red, orange, yellow, green, blue, & purple. If you need instructions on mixing colors, Google is a wonderful modern resource. 7. Spoon a tiny bit of each batter (if we’re getting technical, probably about two tsp.) into your lined cupcake tin. I like to add red batter on bottom, then the orange, then the yellow, etc. for efficiency’s sake, but you’re free to layer however you want — do NOT blend them together, though. Have faith; they won’t turn weird colors in the oven. The tins should be about 3/4 full by the time you add all six colors. 8. Bake 20 to 25 minutes, until a toothpick inserted into the middle comes out clean. 9. Share with friends. Reminiscing about childhood recommended, but not required.
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Man made meat
flesh--it comes from a lab Words by Noya Kansky Photo by Ivy Ken
“What’s in a name? That which we call a rose By any other name would smell as sweet.”
Although Juliet Capulet professes her love for the person called “Romeo Montague” & not the Montague family (as a whole), we all know the fate of Shakespeare’s doomed “star cross’d” lovers. But, let’s make a quick set change, shuffle the cast, dim the lights & introduce a new set of characters. Juliet calls out: “What’s in a burger? That which we claim ground beef By any other ingredient would taste as juicy.” So, does the ill-starred fate of the two grill cross’d lovers remain? Well, that depends. Among the vast amounts of contributions that Dutch society has provided the world, enters a new & even “meatier” accomplishment: “test-tube” meat. Cells are placed in a mixture of nutrients, which allows them to swell & proliferate into muscle tissue. These strips of muscle are offwhite in color & bear a resemblance to calamari. They can be fashioned & sculpted into food, & can be cooked like any normal meat. For example, if one wanted to “beef up” the man-made muscle, he or she could bathe it in blood, mix it with synthetic fat & serve it as a medium-rare burger on a brioche bun.
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We know that e-mail messaging was invented to reduce paper usage & mailing costs, that mp3 players provide a means of transporting music & entertainment, & that laptops serve as a method of making important information mobile, but how will growing meat outside of bodies contribute to modern society? Considering (un)sustainability, inefficiencies, & detriments of current animal farming techniques, this new method of massproduction will relieve land pressures & turn out meat more efficiently to meet its steadily increasing demand. Currently, meat is produced at an efficiency of 15% whereas an equivalent amount of synthetic meat can be produced at an efficiency of 50%.
of this high-tech approach over factory farming, especially, it is pretty clear to me that plant-based alternatives…have substantial environmental & probably animal welfare advantages over synthetic meat.”
So, will the story have a happy ending in our carnivorous version of “Romeo and Juliet”? Shall Juliet still love one that is called “meat” but does not come from an animal? More importantly, will the world love Phoney-o Meat Montague? Michael Specter of the New Yorker writes, “For many people, the idea of divorcing beef from a cow or pork from a pig will seem even more unsettling than the controversial yet utterly routine practice of modifying crops with the “Test-tube” meat has also been approved tools of molecular biology. But the conby PETA for its foreseeable reduction sequences of eating meat, & our increasin animal slaughter. Unfortunately, ing reliance on factory farms, are just as synthetic meat will not pack the punch disturbing for human health.” of flavor one most craves when biting into a succulent, juicy burger. Dr. David Steele, a molecular biologist & the president of Earthsave Canada, still maintains doubts about “test-tube” meat. Firstly, it would require a great deal of antibiotics & antifungal chemicals to prevent any decay. Additionally, he feels that simply reducing the demand for meat could attain the benefits of synthetic meat production. He states, “While I do think that there are definite environmental & animal welfare advantages
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Tasting Our
Heritage
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words & photos by Crystal Williams
Our recipe developer & Le Cordon Bleu superstar Crystal Williams came up with three delicious spins on the cuisine of her culture. Take a tour through Africa dorm-room style with Jollof Rice (p. 81), African Veggie Stew (p. 85), & Tofu “Meat” Pies (p. 87). Crystal is fascinated by how recipes evolve over time, & has changed up a few of these classics to make them userfriendly for the budding college foodie!
j
Le Stovetop
Jollof Rice
ACTIVE: 30 MIN; TOTAL: 1 1/2 HOUR 6 SERVINGS
1/2 yellow sweet onion, diced 2 cloves garlic, minced 1/4 cup carrots, diced 3 tbsp vegetable oil 1 tsp cumin 1/2 tsp ginger 1 cup of brown rice 2 Roma tomatos, seeds removed, diced 1 tsp dried thyme 1 tbsp tomato paste 4 cups of water 2 hard boiled eggs 1/2 cup frozen peas 1/4 cup parsley, chopped Salt & pepper to taste
Jollof, also called “Benachin," means “one pot” & can be traced back to the Wollof people of Senegal & Gambia. Today this steamed rice dish has many variations, & is a traditionalWest African dinner. 1. In a large saucepan heat vegetable oil to medium high heat & saute onion & carrots. Cook until carrots have softened, about 4 mins. 2. Add garlic, cumin & ginger & cook for 2 minutes. 3. Add rice & cook until rice becomes translucent, about 2 minutes. 4. Add tomato paste, diced tomatoes & thyme & cook for 1 minute to remove acidity from the paste. 5. Add 4 cups of water to the saucepan & cover. Simmer on medium low heat for 45 minutes or until rice is tender, stirring every 10 minutes. 6. Once rice is tender (you can taste it to check), add peas, & season with salt and pepper. Cover & cook for 5 minutes. 7. Meanwhile, place eggs in a small pot & cover with cold water. Add salt & bring to a boil. Once the water boils, turn off heat and cover & allow eggs to sit for 7 minutes. (Or just grab some eggs from the cafeteria!) 8. Serve with sliced hard boiled eggs & chopped parsley. Enjoy!
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Hearty Le Stovetop
African Vegetable Stew
ACTIVE: 30 MIN; TOTAL: 1 1/2 HOUR 6 SERVINGS
3 tbsp vegetable oil 1 green bell pepper, diced 1/2 yellow onion, diced 2 cloves garlic, minced 1 can diced tomatoes 1 tbsp tomato paste 4 cups vegetable stock or water 1/2 tsp corrainder 1 tsp red pepper 1 tsp cinnamon 1/2 tsp salt 1/2 tsp black pepper 8 Kale leaves, stems removed 5 Bok Choy leaves, stems & bottoms removed 1 15.5 oz can Garbanzo beans
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1. In a medium stock pot heat oil on medium high heat & saute onion, green pepper, and garlic until onions become translucent & soft. 2. Add can of diced tomato & tomato paste & cook for 1 minute. 3. Add 4 cups of water or vegetable stock & stir in the coriander, red pepper, cinnamon, black pepper, & salt & bring to a boil. 4. Add Kale & Bok Choy. Cover & cook on low heat for 30 minutes or until greens are tender. 5. Drain canned garbanzo beans & rinse. Rub beans between your hands to remove shells & place shelled beans in a medium bowl; set aside. 6. Once greens are cooked tender add Garbanzo beans & cook for 5 mins. Serve immediately.
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Wholesome
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Tofu “Meat� Pies
ACTIVE: 30 MIN; TOTAL: 1 1/2 HOUR
Dough 1 1/2 cups water 1 tbsp kosher salt 3 tbsp unsalted butter 2 tsp cumin 2 tsp red pepper 3 3/4 cups all-purpose flour, plus more for dusting Filling 4 tbsp Canola Oil 1 green bell pepper, diced 1/2 red onion, diced 2 cloves garlic, minced 8 oz. Firm Tofu, crumbled 3 tbsp cumin 1 tsp red pepper 1 tsp salt 1tsp black pepper
1. In a saucepan combine water, salt, butter, cumin & red pepper. Bring to a boil. Pour mixture into a bowl & cool to room temperature. Add flour 1/2 cup at a time with a spoon until dough sticks together. 2. Lightly flour a work area & gently knead dough until smooth & absent of lumps (think playdough molding!). Wrap the dough in plastic wrap & refridgerate for an hour. 3. Meanwhile, remove tofu from container & place on paper towels. Press lightly on towels & pat dry, removing excess moisture. Set aside. (This allows the tofu to absorb more flavor) 4. In a medium saute pan heat oil to medium high heat & add diced peppers & onion; cook until onions are soft & almost see through. Add garlic & continue to cook until fragrant about 30 seconds. Add tofu whole to the pan & with a wooden spoon break apart the tofu into crumbles. Once tofu has crumbled, add cumin, red pepper, salt & pepper. Cover & cook for 20 minutes stirring occasionally to brown the tofu. 5. Preheat oven to 350 degrees & lightly oil a baking sheet. On a lightly floured work surface roll out the dough to 1/8 inch thick. Using a three-inch cutter (a solo cup works here!) cut out 20 rounds. (You will have extra dough.) Place two tablespoons of tofu mixture in the middle of the dough & wet the outside edge with water & fold over to close the pie. Pinch along the rim to create pleats & place on baking sheet. Continue with the rest of filling & dough. 6. Bake at 350 degrees on the middle rack for 30 minutes until browned. Allow to cool for 5 minutes after removed from the oven & serve.
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American University
& the Library of
Congress words by Alex Leiro photos by Kevin Sutherland
There’s nothing quite like enjoying great food in one of our nation’s most celebrated buildings. American University hosts a Founder’s Day Ball each February to celebrate our school’s founding on Feb. 24, 1893 by an Act of Congress. What better place to commemorate this then at the Library of Congress? This year about 900 AU students packed the Library for a night of dancing, laughing, & most importantly, eating. We had several buffet tables set up through out the two story great hall, where the event took place. The caterers set up a changing buffet-style spread, with different savory & sweet bites appearing every 45 minutes or so. Some of the highlights included mini paninis, chicken kabobs, steak slivers, & fruit tarts. All in all, party guests arrived hungry & left happy...we hear a few even snuck some dessert back to AU dorms across town!
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my
father’s
kitchen
en
Pe
stu d
penn appĂŠtit
nn
BY SHAY E RO S EMAN PHOTO BY M A X WANG
t-
at
We storm back triumphant Tracking mud caked bare feet leaving marks Through the house our mother would Have a fit over later Brother and I Both black in the face between the sun And the dirt and the honeysuckle We lay our spoils bare on the counter Proud of what we have wrested from the earth Carrots turnips tomatoes plum-ripe and radicchio My father presiding knife in hand In the slant summer sunlight He needs glasses to read now But never in picking out an unripe tomato He raises one hand with gold band high Over okra and garlic scape And steel glinting slices into our jewel fruit We hold our eager fingers back Until he is through And with filthy hands pick The choicest from the cutting board Before they reach the plate
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un
fo o
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p o o c S s u p m a The C tionwide a n es s u p m a c om food tales fr
Princeton University By Kristi Yeung What is unique about Princeton’s eating scene is interestingly not the food but rather the vocabulary. Here is a short list of terms used for navigating through the dining system: Residential College: Freshmen & sophomores are required to live in the residential college system & to sign up for a meal plan that allows them to eat in the dining halls. Upperclassmen choose between continuing to live in this system & moving out. Eating Clubs: Eating clubs are the most popular food option for upperclassmen. A tradition since the 18th century, these clubs each have their own house where members come to eat meals, hangout, study, & on the weekends, party. Co-op: In a co-op, members take turns cooking meals for each other. Co-ops often center on a basic theme, such as international or vegetarian food. Independent: Going independent means just that. You don’t join any of the above options & are basically on your own for each meal. Students either cook using dorm kitchens or eat at nearby restaurants.
Duke University
By Taylor Imperiale
The first food item any visitor to Duke must try is, of course, the make-it-yourself Duke waffle. These delectable waffles are only available at the Marketplace, the freshman cafeteria students despise by the end of their first year. But many upperclassmen, myself included, return there just to make one of these perfectly golden brown waffles covered in warm maple syrup & a variety of fresh berries. For students who stay up late studying, there are several food trucks that park around campus & accept student food points. When the end of the school year approaches, many students with extra Food Points make their way to Durham’s Washington Duke Inn, colloquially known as the “Wa-Duke,” for an elegant meal to finish off the year. If you want to get off campus & explore what Bon Apétit calls one of the “foodiest” towns in America, you have plenty of options to choose from. Some of my personal favorites include Watt’s Grocery, for locally grown ingredients, & Q Shack, for a classic pulled pork sandwich & fried okra. Great food is a central part of the Duke experience. While Duke might be best known for its basketball, I think it’s about time we become better known for the outstanding dining opportunities available to everyone on this campus & in this town.
University of Hawai’i at Mānoa
By Naomi Lugo
Located in the middle of the Pacific on the island of O’ahu, the University of Hawai‘i at Mānoa offers the typical college campus cuisine as well as some that reach the island & multi-cultural vibes. Loco Moco, a local favorite consisting of rice, hamburger patty, & gravy can be found along side burgers & fries at the Campus Center dining area. Another option is Ba-Le, which offers Vietnamese foods like Pho. As a student living on-campus, I’m often restricted to dining options that take the provided pay-plan “meals.” When I can afford it though, I venture out to the food trucks scattered around campus. Vegetarian, Indian, smoothies, & again local favorites are some of the foods offered by the mobile eateries.
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