e g e l l o C
&COok
{fit for a crowd}
soup! Soup! Soup! Food waste & the college Campus spotlight: farmers markets
discover:
score your dream internship
rone t s e n i m in the ave w o r c i m
fall delights
//table of
contents
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Fall 2013 | collegeandcook.com
make soup in your microwave 11 to market, to market: America’s top farmers markets 18 “fizz ed 101,” a C&C Affair 24 coke in a cake? 26 pumpkn desserts 28
C&C musings In Every Issue letter from the editor, 4 tunes to cook by 23 join the team, 38
why free food works 6 the science of dairy 34 book review: “No reservations� 36
making a difference the Intern queen on Interning 101 8 org spotlight: The Campus Kitchens Project 32
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bring out the best in people serve up a meal
Here we are, midway through November. Thanksgiving is on the horizon, mid-semester projects are due, & “friendsgiving” festivities are about to commence. As fall inches closer to winter I’m anticipating the dinner parties & hearty meals ahead. For me, these meals are nothing without the company they come along with. In this, our seventh (!) issue, we celebrate the intertwined relationship between food & community. Be it a survey confirming the rationale that free food lures college students to just about any event (p. 6), a history of this nation’s most celebrated farmers markets (p. 18), or a blurb on a sparkling water-centric gathering hosted by the C&C crew (p. 26), the joy of food is centered on the premise of sharing. We spotlight an organization that embodies this idea, Campus Kitchens, which is working mighty hard to eliminate food waste on college campuses across the country (p. 32). May the rest of your November be filled with comfort food (soup! p. 11) & loved ones.
Warm wishes,
Audrey Scagnelli
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Is C&C on your campus yet?
In this IssuE: florida state university the George Washington University University of Hawaii At manoa kent state university University of Miami university of michigan University of Pennsylvania University of wisconsinStevens Point
the team Audrey Scagnelli ben besse Hao Huang lauren reay Rachel Johnson Gianna balasco Naomi lugo kaitlyn luckow christina oriel
Founder & editor in chief Business manager website developer social media director editorial Designer designer & illustrator designer staff writer staff writer
our contributors campbell curryledbetter ninio fatalvo emma fath
krisha paz emanuel storch kathryn walker nicole woon
Want to join the team? Shoot us an email: info@ collegeandcook.com
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FREE FOOD it lures us everywhere
“Come to this event! FREE FOOD!” This is a typical sign seen around all college campuses. Student organizations love to lure people into events with the promise of free food. What is it about food that brings flocks of people to events they never would have visited otherwise? I surveyed students from a variety of campuses around the U.S. regarding the relationship between student organizations & food. Food offers a bonding experience, but in college it becomes more than just that: “Everyone has to eat, but not everyone grows up eating the same things. I think in that way eating really plays into the idea of what college is promoted as being; a learning experience where you are expected to grow as a person. What better way to broaden yourself than with food?” said Gus Merwin, a student at the University of Wisconsin-Stevens Point. Many students that I talked to echoed this sentiment. Food has the power to bring unique people together in a setting where they are comfortable sharing ideas & opinions. Great food has the power to even transcend a good conversation; it has the power to create lasting impressions. Everyone needs to eat; why not eat together? Along with good conversation, food also holds the ability to further your career. Student organizations on campuses often hold events that provide career building opportunities, & there’s no greater way to start networking with someone than talking over food. Students shared that they’ve discovered many networking opportunities whenever an event holds food. Food is the perfect conversation starter when trying to start a beneficial acquaintanceship in your field.
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University of Wisconsin-Stevens Point, The Student Associated for Nutrition & Dietetics (SAND) holds an annual event called the “Bite-Sized Cook-Off” where there are teams that compete by creating a three course meal of bite-sized food.
Fall 2013 | collegeandcook.com
Through my surveys & interviews, I compiled data on the importance & power of food when it’s paired with student organizations: On a scale from 1-10, how important is it to have food at events?
0%
40%
6%
20%
13%
0%
Favorite
Foods at Student Organization Events
36%
no
64%
Yes
Does your campus community have a strong
Culinary culture? 7
The Intern Queen, Lauren Berger
Lauren Berger is
the founder & CEO of InternQueen. com, a site dedicated to matching hardworking college students with dream internships. A 2006 graduate of the University of Central Florida, Lauren is the author of All Work, No Pay, & contributes to AOL Jobs, USA Today, Huffington Post, & Seventeen. com. Lauren spoke with C&C about how to score a great internship. She has some great advice to share!
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What led you to start Intern Queen? >>I had the idea my senior year of college. I had 15 internships in college which taught me so much about who I was both personally & professionally. At the time there weren’t many websites about internships, & in my mind what was out there didn’t connect with students in a personal, intimate way. And so I had this idea that because of all of my experiences & because of what I had learned I could share my knowledge with the world as the Intern Queen.
Sweet, so, you created your first job? >>Actually I moved to Los Angeles & got my first job at Creative Artists Agency because of my internships. I left two years later because I couldn’t get the Intern Queen idea out of my head! I started doing Intern Queen full-time in 2009, & started with zero users, zero traffic, zero dollars.
How many interns have you helped place? >>It’s in the thousands. We have a 95 percent success rate with employers in terms of finding them interns. It’s a niche community, & we’ve attracted some really great students. We call them the dogooders & the go-getters.
Intern Queen has it’s own internship program -- how is it structured? >>We have between two & four interns per semester. We run a virtual internship program. It’s an unpaid internship & they intern 12 to 15 hours a week. They do a lot of public relations research, they assist us with our marketing campaigns, & they help with our campus ambassador program. Our interns also schedule meetings & calls, which I never learned about at any of my internships.
How do you feel about paid versus unpaid internships? >>Personally I had 15 unpaid internships with the exception of one $100 stipend. I always had a parttime job, an internship, & school work if it was during the school year. As long as the internship is a structured, beneficial learning opportunity, an unpaid internship is fine. If the option is unpaid internships or no internships, some companies would say “no internships” because they don’t have the means to bring students on board. Still, I don’t believe unpaid internships should require more than 12 to 15 hours per week -- any more than that prevents the student from having a part-time job.
You have Food Industry internships posted on your site, like positions at the Rachael Ray Show. Can you shed some light on interning in the Food Industry today? >>Internships within the food industry are a fun opportunity to work with, & I’m glad we have them on the site. Intern Queen has seen a steady flow of students that are interested in the food world -- people are becoming foodies before they can afford to become foodies! It’s an interesting trend to watch.
“...because of what I had learned I could share my knowledge with the world as the Intern Queen.” 9
What are your top tips on scoring a dream internship? >>Make a list of 10 companies you want to work for. Search online or go into your career center to get help putting together a target list. If your career center has relationships with them, great. If not, go to company websites & organize contact information & internship contacts. I would submit my applications as close together as possible & then two weeks later I would followup with the applications I sent in. In two weeks if you don’t hear anything, apply for another set of 10. Internships are so competitive that you have to keep applying to them. You never know what is going to happen.
Great advice! If I find myself with two great internship offers, what should I do? >>If you get two internships & you don’t have the time to do both, ask really specific questions. One of the best questions to ask during an interview is “Can you describe a day as an intern at your company?” This will put yourself in the mindset of that company’s internship program & will help you decide which is more beneficial for you. If you have to turn one down, you don’t break up with your boyfriend over text message. You call the employer, have a conversation, & tell them you are so sorry, you found another path that you think might benefit your career more. Tell them you understand they are busy, you appreciate their time & you will stay in touch. And actually stay in touch with that person! Contacts come from all over, & you never know who the person who is going to change your career path forever is will be.
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Fall 2013 | collegeandcook.com
Souper Quick recipes by Ben Besse photos by Audrey Scagnelli
homemade soups in the microwave!
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Roasted Red Pepper & Tomato Canned roasted red peppers spice up classic tomato soup. Pair with a grilled cheese sandwich (dorm-friendly if you use a clothing iron to make them), & you’ve got yourself an extra-special fall time lunch.
You’ll need:
o
1 serving of your favorite tomato soup, 2-3 pieces roasted red pepper flesh Parmesan cheese Croutons Fresh basil or parsley, roughly chopped
ith ent w s w e W pbell Cam the Go on Soup
1. Warm the red pepper soup in the microwave. If using tomato soup, finely chop the roasted red pepper & stir into soup before heating. 2. Garnish with croutons, freshly shaved Parmesan cheese, & fresh basil or parsley. 3. Enjoy!
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#FoodArt t s u r C
ad e r yB
Fresh Basil
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Roasted Red Pepper & Tomato
Pecorin o Roman o Spicy B utternut Squash
c i s s a Cl e n o r t ines M Sweet R ed Pepper s
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Classic Minestrone Make this & you’ll be thoroughly impressed it came from a microwave. Our recipe stacks up to any restaurant quality minestrone -- even the pasta cooks to perfection. Make this for a crowd for a guaranteed hit!
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Fall 2013 | collegeandcook.com
Butternut Squash Minestrone You’ll need:
1 tbsp. butter 2 carrots, diced 1/2 onion, finely chopped 2 c. low-sodium chicken broth 1 16 oz. can stewed tomatoes 1 16 oz. can kidney beans, drained and rinsed 1/3 c. orecchiette pasta 1 c. baby spinach, roughly chopped 1 c. fresh basil, roughly chopped Salt & pepper 1. In a large bowl combine butter, carrots, & onion. Cover & microwave on high for 8 minutes, or until vegetables are tender. 2. Add broth & tomatoes & return to microwave. Cook on high, covered, for 10 minutes. 3. Add beans & pasta. Stir & return to microwave for 15 minutes on high, or until pasta is al
dente. 4. Remove from microwave, stir in spinach, basil, & salt & pepper to taste. Cover & allow to sit for 2-3 minutes until spinach is wilted.
Butternut Squash You’ll need:
1 small butternut squash, halved & seeded 1 c. low-sodium chicken stock 1/4 c. heavy cream 1 tsp. butter Salt & pepper 1. Place squash, cut side down, on a microwave-safe plate & cook on high in 5 minute intervals until squash is completely softened. Remove squash from skin & place in large bowl. 2. Mash squash until smooth. 3. Stir in remaining ingredients, using more or less chicken stock to achieve desired consistency. Cover & microwave on high for 5 minutes. Salt & pepper to taste.
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locally grown a look at the nation’s top farmers markets words by Nicole Woon, illustrations by Gianna Balasco
There is no richer experience than exploring a public food market. From competing scents of sweetsmelling produce & roasting coffee, to the iridescent shimmer of seafood on ice & the warm hues of red butchered meat, to the multilingual chatter of vendors hawking their goods, the mĂŠlange of sensory impressions at a market give it vibrancy & heart. The United States is home to some of the most enticing public markets in the world; the following spots implore you to have a taste.
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stands, restaurants, specialty food stalls, & small independent businesses.
PIKE PLACE MARKET Seattle, WA
Whether considered a tourist trap or national treasure, Pike Place is worth spending an afternoon. Its humble roots began in 1907 when Seattle City Councilman Thomas Revelle proposed the city create a public market place where farmers & consumers could meet directly to exchange goods & currency. Within a week of the market’s first day, 70 wagons gathered daily to vend along the wooden roadway newly anointed as Pike Place. Today, the bustling center of activity invites 40,000 people daily to explore nine acres of farm tables, crafts
THE ORIGINAL FARMERS MARKET, LOS ANGELES, CA
The famous catchphrase “meet me at Third & Fairfax” amongst Angelenos refers to convening at Los Angeles’ famous Original Farmers Market. The Los Angeles HistoricCultural Monument established its roots in 1934; businessman Roger Dahlhjelm & copywriter Fred Beck asked the Gilmore family, who owned the vacant land, if local farmers could vend their fresh produce to the community. After a wildly successful first iteration with 18 farmers, the market grew like a beanstalk & became a permanent fixture. Today, the fifth generation of Gilmores oversees the Market. Over 90 percent of the nearly 100 stalls & shops are independently owned & operated. Locals & tourists alike pack the aisles, & you can take a break from shopping to
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Fall 2013 | collegeandcook.com
At Pike Place Fish located right under the market’s iconic neon clock, don’t get clocked in the head by flying fish. The tradition of hurling customers' orders across the arcade from the iced display cases to the wrapping area can be gimmicky but all in good fun. Plus, the 100 percent sustainable seafood— from luscious smoked salmon to plump Pacific oysters—means you can do good by eating good. Java junkees delight: the original Starbucks café calls the cobblestone Pike Place home. For a more refined coffee experience, however, swing by the Slow Bar at Seattle Coffee Works to explore beans & brew like nowhere else. Taste a wide selection of single-origin coffees from around the world, test different extraction practices, & bond with fellow coffee geeks.
spot celebrities like Ellen Degeneres, Alton Brown, & Jennifer Aniston. From Korean fare to Texas barbecue, Cajun cuisine to Mediterranean bites, the Market offers a worldwide culinary selection. Prepare yourself for a wait at Brazilian churrascaria Pampas Grill for its spit-roasted meat sliced to order & addictive pão de queijo (Brazilian cheese bread). See, smell, & taste freshly-churned peanut butter at Magee's House of Nuts (the stand sells 100,000 pounds of peanut butter annually), & peek through the shop window of Littlejohn’s House Of English Toffee to watch candy makers up to their elbows in silky chocolate. Pick up a piece of Littlejohn’s signature treat; the English toffee is crisp, buttery, & nutty all at once, & the candy store’s other sweets never disappoint.
READING TERMINAL MARKET, PHILADELPHIA, PA
Markets have been integral to the fabric of Philadelphia’s history since the city’s development by William Penn in the late 17th century. Reading Terminal Market opened its doors in 1892 as a 78,000 square foot emporium with nearly 800 spaces for merchants & a state-of-the-art 52-room refrigeration facility. The marketplace thrived for forty years, but slowly succumbed to the Depression & the collapse of the Reading Railroad Company in the following decades. Fortunately, Philadelphians still believed in the potential of the gustatory institution. The Pennsylvania Convention Center Authority & Reading Terminal Market Corporation worked tirelessly during the 1990s to restore the market to its former glory & made the market what it is today with over 80 vendors & 100,000 weekly visitors. The City of Brotherly Love may be known for its cheesesteaks, but Reading Terminal Market lets the city’s other sandwich stars shine. At DiNic’s, forego the traditional
FINDLAY MARKET CINCINNATI, OH
Housed in the same cast & wrought ironframed building since its 1855 opening, Findlay Market is Cincinnati’s oldest continuously operating market & the only survivor of nine public markets that flurried with activity in the 19th & 20th centuries. General & Mayor James Findlay allotted some of his property in 1833 to construct an open market & general store to further the city’s growth. While his death two years later stalled plans, his estate donated the land to the city under the stipulation that Findlay’s vision be brought to life. The surrounding neighborhood of Over-the-Rhine may have degenerated over the years, but Findlay Market is as spirited as ever with an enclosed market house, center masonry tower, & outdoor farmers market. After training in Germany as a Master Sausage Maker, Paul Kroeger brought his extensive knowledge of meat-cutting & sausage production to Cincinnati & opened Kroeger & Sons Meats. The store offers 40
roast pork for the hand-carved pulled pork sandwich. Dripping with juices & melt-in-yourmouth tender, the pork will make you glad this little piggy went to market. Similarly, Hershel’s East Side Deli creates a made-to-order pastrami sandwich that bests any New York deli; the succulent meat with its trademark peppery rub is stacked in thick slices so high that the overflowing sandwich barely fits in your mouth. Don’t forget to indulge in Amish goods either. Vendors straight from Lancaster County hand-roll soft pretzels before your eyes (Miller’s Twist); purvey a staggering assortment of jams, jellies, nut butters, seasonal produce, & handmade crafts (Kauffman's Lancaster County Produce); & serve Pennsylvania Dutch staples like dinner-platesized blueberry pancakes & piping hot apple dumplings (Dutch Eating Place).
varieties of all-natural handmade sausages from quintessential brats & metts to more creative offerings like multi-poultry Turducken & red wine-marinated Napa Valley. In addition to the franks, butchers neatly package racks of baby back ribs, meaty pork shoulder butts, & gorgeous crown roasts. Sidle up to the counter of Taste of Belgium for owner Jean-François Flechet’s crepes, quiches, pastries, & signature Liège waffles. The latter is an adaptation of brioche bread dough studded with large pearl sugar crystals, which caramelize upon contact with the cast-iron waffle molds & add sweet pops of crunch to the treat. Denser, chewier, & richer than the American version, these immensely satisfying waffles will transport you to the streets of Belgium.
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EASTERN MARKET DETROIT, MI
The Detroit Farmer's Market got its start in downtown’s Cadillac Square in 1841; after 50 years, it moved to its present location one mile northeast & was renamed to Eastern Market. The market now comprises the largest historic public market district in the United States at a span of 43 acres. Farmers haul in over 70,000 tons of goods annually—from pencil-thin asparagus to jewel-like cherries, hydroponic tomatoes to flats of blooming flowers—to distribute to
hool c s r u o Does y mer’s r a f a have it’s f o t e k mar e to v o l ’d e own? W know!
Email us: info@collegeandcook.com
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Fall 2013 | collegeandcook.com
wholesalers, retailers, & the general public. Saturdays explode with life when as many as 50,000 shoppers cram inside the market’s three sheds to purchase goods from over 250 independent vendors. “Spicy or garlic dill?” You be the judge of which variety reigns supreme at McClure’s Pickles, a pickling phenomenon pursued by brothers Joe & Bob McClure. The staff hand-slices every cucumber before beginning the pickling process, producing 4 to 5 batches of approximately 400 jars each week. Besides chomping into expertlybrined pickle spears, you can dig into McClure’s potato chips, relish, & Bloody Mary mix. Russell Street Deli draws huge lines with hearty omelettes & scrambles for breakfast & sandwiches stuffed with housecooked Sy Ginsberg’s corned beef for lunch.
Our Cooking Mix es to Cook by Hand-Picked Tun
Words by Christina Oriel
For us C&Cers, music to accompany a dining or cooking experience is similar to pairing a complementing side dish with the main course. Not only does a good tune keep your feet tapping, but it also infuses a dash of creativity while perfecting a recipe. With autumn in full swing, we celebrate what we enjoy about the season: foliage changing hues, crisp weather, sweaters, apple picking, Thanksgiving & more! In this issue, we bring you 11 tracks to fill the air whether you’re whipping up a meal or lathering up the dishes. Head over to 8tracks & take a listen!
“Changing of the season” by two door cinema club
e to thes n e t s i ! L + more s k c a tr
We selected a track filled with striking disco beats to open up our playlist. The bittersweet, yet hopeful lyrics capture the spirit of another season & new beginnings.
“Quesadilla” by walk the mooon
Not exactly an ode to a cheesy tortilla, but the fuzzy & bouncy synths will inspire you to start a mini-dance and singalong party in the kitchen.
“The City” by the 1975
The infectious beat & empowering drums make this an instant hit that will get you moving whether you’re icing a cake or getting through a pile of dishes in the sink.
“Dreamers” by savor adore
This bold electro-pop tune creates a laid-back sentiment perfect for whipping up a lazy Sunday breakfast.
“Sweater Weather” by the neighbourhood
With endearing chorus that includes a line like “It’s too cold for you here, now, so let me hold both your hands in the holes of my sweater,” it’s hard not to be excited about transition into fall apparel.
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a bubbly affair C&C hosts a party with fizz-maker extrodinaire sodastream via House Party & shares a few top-knotch party tips for your next bash! words & photos by Audrey Scagnelli
One Saturday in October a thousand dorm rooms & residence halls made seltzer water & soda. College & Cook joined in on the fun & worked with House Party Inc to score a sodastream “party pack.” In a nutshell, sodastream, known for its at-home sparkling drink machines, connected with college students across the country interested in making their own fizzy water.
House Party’s concept is one to embrace: they connect big-name brands with their biggest fans for at-home, themed parties. It’s reminiscent of a tupperware party minus the pressure to buy anything on the spot, & of course, minus the tupperware.
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A few weeks before we hosted our sodastream party, a box bursting with a sodas Fall 2013 | collegeandcook.com
tream, dozens of mix-ins, various sodastream paraphernalia & a dozen plastic cups arrived at my door. The C&C crew was excited to give the “fizz machine” a try. Ever interested in amping a theme to the next level, we opted for a soda-inspired menu, serving mini cola-marinated barbecue sliders & an epic cola cake for dessert. All in all, it was a great night, & we had a blast turning still water into sparkling drinks. Sodastream dubbed the party “Fizz Ed 101,” & the mantra of the evening was “we’re up all night to get fizzy.” While C&C’s party ended around 11:00, we did indeed enjoy the fizz. To close, my I offer a word to the wise -- sodastream is a product designed to carbonate water, not other liquids. It is not compatible with red wine!
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cola cake
Fizz Ed
101
I love cake!
Cola Cake Recipe Yield: 3 layer cake, serves 8-10 You’ll Need: Cake: 3/4 cup (1 1/2 sticks) unsalted butter 2/3 cup mini marshmallows 1 3/4 ounces unsweetened chocolate, chopped 3/4 cup Coca-Cola, not diet 1 3/4 cups (12 ounces) all-purpose flour 2/3 cup cocoa powder 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups sugar 1/3 cup vegetable oil 2 teaspoons vanilla extract 3 -- extra large eggs 2/3 cup buttermilk
Icing: 1 1/2 cups (3 sticks) butter 1/3 cup Coca-Cola, not diet 1/2 teaspoon vanilla extract 3/4 cup cocoa powder, sifted 3 ounces unsweetened chocolate, melted 1 pound powdered sugar Instructions 1. Preheat oven to 325F. Grease & flour 3 (8-inch) cake pans. 2. Melt butter in saucepan, add marshmallows & stir until melted. Add chocolate & stir over low heat until melted. Add soda, & set aside for 10 minutes to cool. 3. Sift flour, cocoa powder, baking powder, baking soda & salt. In a separate bowl, combine sugar, oil & vanilla. Add eggs one at a time with a mixer on medium speed. Add
chocolate mixture & beat on low until combined. 4. Add half the flour mixture, then the buttermilk, then the remaining flour. Pour into prepared cake pans. 5. Bake 30 to 35 minutes, until cake springs back when touched lightly. Cool on wire racks. For the Icing: Cream butter in bowl using a mixer until smooth. Add Coca-Cola & vanilla. Mix on low speed until blended. 2. Add cocoa powder & chocolate. Mix until smooth. Beat in powdered sugar, 1/2 cup at a time on low speed. Beat until smooth. To Ice the Cake: Place 1 layer on a plate. Ice top. Repeat with remaining three layers & ice sides.
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ls n o Choc m a olate Chip Cinn
a twist on a roll
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Ro l
p Pu m
kin
Fall 2013 | collegeandcook.com
Ingredients Pumpkin Rolls 1/2 Cup Canned Pumpkin 2 Cans Crescent Rolls 4 Tbsp. Butter 1 Cup Chocolate Chips 1/2 Cup Brown Sugar 2 Tbsp. Cinnamon 1 Tsp. Salt
Simple Icing 4 Oz. Cream Cheese 2 Tbsp. Butter 4 Tbsp. Brown Sugar 2 Tbsp. Pure Maple Syrup
Recipe 1. Melt butter & stir into brown sugar. Add cinnamon & pumpkin to the brown sugar mixture & stir until smooth. 2. Flour your surface & rolling pin & open crescent rolls. Roll the dough together with a rolling pin (or cup if you don’t have one) until flat and round. 3. Spread pumpkin mixture over the rolls evenly & pour chocolate chips over the pumpkin evenly. Sprinkle with salt. 4. From one side of the dough begin rolling until you reach the other side. This will be messy, & pumpkin may leak out but it is okay! 5. Once rolled tightly, slice
dough into roughly 2 inch portions. Place slices onto a buttered pan. 6. Sprinkle with more chocolate chips & cinnamon to your liking. Bake at 375 degrees about 25 minutes or until golden brown. For the icing: 1. Melt butter & mix with brown sugar & maple syrup. 2. Microwave cream cheese till softened, about 20 seconds. 3. Whisk cream cheese & brown sugar mixture together until thick. 4. Spread mixture on to rolls when cooked. Let rolls sit for 15 minutes, serve & enjoy!
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giving back:
campus kitchens & their mission to eliminate campus food waste once & for all
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It started with
a simple idea. It grew into something
much bigger. the campus kitchens project. words by Audrey Scagnelli photos provided by Campus Kitchens
Food waste is one of
the more frustrating conundrums of the 21st century. While 17 million households face food insecurity in the United States, 40 percent of our food supply is wasted. This equates to 36 million tons of food clogging land fills instead of feeding those in need every year. It is all around wasteful. A dozen years ago the Campus Kitchens Project (CKP) set out to tackle these issues by way of the college cafeteria. In 2001 the non-profit worked with Sodexo, a food service provider, & started its first official Campus Kitchen at St. Louis University in Missouri. The CKP concept is simple: work with universities, food service companies & students to prepare otherwise wasted food to benefit the community at large. Today Campus Kitchens exist in 33 universities across the country. Some are small liberal arts colleges, some are big state schools, some are urban, some are rural, but all have had a lasting impact on their environment.
In the 20122013 school year alone, CKP recovered over 400,000 pounds of food & prepared over a quarter of a million meals. Jenny Bird, the CKP staff member at St. Louis University, considers her job to be “the best in the world.” She notes, “I get to work with students who have so much enthusiasm. We get exposed to people we might not come into contact with in our daily lives, & it is very fulfilling.” Students at St. Louis cook three days a week, & about 50 student volunteers participate in meal prep & distribution on a weekly basis. Nearly three years ago a group from Kent State University in Ohio participated in an alternative break service trip to Washington D.C.. While there they volunteered at DC Central Kitchen, a job-training-meetsfood-bank-meets-kitchen that was founded by Robert Egger. Egger was instrumental in getting Campus Kitchens off the ground, & once Kent students
met Egger, they wanted to bring CKP back to campus. Today the Kent Campus Kitchen prepares over 350 meals weekly & runs an education outreach program in the community. They’ve partnered with supermarkets like Trader Joe’s to put lightly bruised produce to work. Michelle Whitacre, the student coordinator at Kent, is so inspired by her work with Campus Kitchens it has changed her career path. Once interested in the restaurant industry, today Whitacre has shifted her goals, noting, “Be it working with food banks or doing culinary education for people who are recovering addicts, I’d love to do something on the non-profit side of things. It’s such a rewarding way to have a job.” The do-good attitude of those behind the Campus Kitchens Project is inspirational. To see if your campus already has a chapter or to bring CKP to your school, be sure to check out their website.
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cream of the crop
an exploration of dairy products & their production Give thanks to lactobacilli, debaryomyces, & streptococcus cremoris next time you grab a slice of cheese pizza or a bowl of ice cream. When it comes to dairy products, there are a number of unsung heroes, bacteria & fungi included. This is because a black curtain is hung over our eyes when it comes to dairy production in general. Here’s to understanding more about what dairy is & how it is prepared. Dairy products are made by performing different processes on milk, & in the U.S., milk primarily comes from cows & goats. Pasteurization removes bacterial cultures & fat from the milk, & is mandated by the Food and Drug Administration. Different treatments are then performed on the pasteurized milk in order to produce yogurts, cheeses, creams, & milk. In making cheese, fat & the bacteria lactobacilli are added to the milk. A churning process is performed, & the dairy thickens as the lactobacilli turn lactose into lactic acid. The dairy is then compressed to remove liquid. Next the dairy is exposed to various bacteria & fungi that will turn it into a specific cheese variety. The
bacterial exposure period ranges from days to months depending on the type of cheese. The process of making other dairy products is equally complex. Dairy products are staple ingredients in European, North American, & Middle Eastern cooking, & their complex production have been mastered as a result. Dairy contains significant amounts of proteins, fats, & sugars, which provide a lot of nutrients even in small quantities. Lactose tolerance developed in cold climates where dairy products were a significant form of nutrients. This helps explain why tolerance of lactose, an enzyme found in dairy products, is present in 90 percent of cold climate populations, where dairyproducing cattle thrive. In warmer climates, including parts of Africa, South America, & Asia, lactose tolerance occurs in less than 10 percent of the population. With modern day dairy consumption prevelant across the world, many suffer through lactose intolerance problems and take lactaid pills to ensure pizza & ice cream can be digested. Written by Emma Fath
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My favorite dairy-based recipes are yogurt desserts (which are common treats in European countries) & sour cream chicken paprika.
Berry Yogurt Dessert 1 serving
Ingredients: ¾ cup 2% fat Plain Greek yogurt 1 tablespoon honey ½ cup frozen blueberries Directions: Combine all ingredients, stir, & let sit for 2 minutes while the berries thaw. Enjoy!
Paprika Sour Cream Chicken 2 servings
Ingredients: 1 chicken breast, sliced in half 1 tablespoon vegetable oil ½ cup white onions, chopped 1 tablespoon butter 1 tablespoon paprika 1 cup chicken broth 4 oz. sour cream ½ teaspoon flour Salt, to taste Directions: In a frying pan, cook chicken breast in vegetable oil on medium high heat for 8-10 minutes until chicken is golden brown. Set aside. In a skillet, sauté onions in butter for 5 minutes. Add paprika & chicken broth. Bring to a boil & turn heat to medium-low. Add sour cream & flour. Add chicken & let simmer for about 5 minutes until the chicken is cooked all the way through & the a sauce has thickened. Add a desired amount of salt. *Goes well with rice & steamed string beans
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FOODIE LIBRAR a peek into the life of world-renowned chef, writer & savage Anthony Bourdain
It
reads part instruction manual, part confessionary & part diary. The author is one known possibly by every college-aged foodie with an interest in cooking the divine & world culture. Anthony Bourdain’s novel “Kitchen Confidential” seethes with secrets on every page & plunges its readers into the rough & gritty restaurant industry. Arguably, this book is essential to the modern foodie’s library. Those familiar with Bourdain’s antics, as chronicled in his Travel Channel series “No Reservations,” will not be disappointed with his book -- it reads as the show airs, snarky, sharp, entertaining. Bourdain creates something like a guide to breaking into the food business, but spares no feelings of any new chef ’s aspiring to the profession. Bourdain gives his readers the honest low-
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Fall 2013 | collegeandcook.com
down on how restaurants run (the insider information can be brutal -- his explanation of why one shouldn’t order fish on certain days comes to mind). These literary antics earn Bourdain a book jacket quote that compares him to the chef version of Benedict Arnold. Bourdain spares no expense, courtesy of his industry’s tab, to give the reader an intimate view into the fluorescent-lit kitchen. The chef ignites an inspirational spark in what eating & creating food can have in us. “I’ve long believed that good food, good eating, is all about risk,” writes Bourdain. “Whether we’re talking about unpasteurized Stilton, raw oysters, or working for organized crime ‘associates,’ food, for me, has always been an adventure.” “Kitchen Confidential” is compelling enough to capture budding food fanatics.
RY Despite coming across as arrogant at times, Bourdain still manages to be humble. He admits in one chapter highlighting another chef that his advice & everything that he has told the reader in the book may be all wrong. He even owns up to his mishaps, & advises, “Don’t lie about it. You made a mistake. Admit it & move on. Just don’t do it again. Ever.” The genuinely enjoyable read makes for a perfect study break. While some parts of the novel lull though, with too many of those details that “civies,” otherwise known as those on the outside of the business of food, may not be fully comprehend, overall it is a great digest of all things restaurant
scene. Any profession would benefit from a manual similar to what Bourdain has constructed here. He offers serious chefs a lesson in the form of reflection & humor, & brings the rest of us along for the ride. Read “Kitchen Confidential” & revel in the vibrant life of the cultural phenomena that is Anthony Bourdain.
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