College & Cook Magazine, Winter 2013

e g e Coll

&COok magazine

{study abroad issue}

cooking with my host family

savory memories bringing Greece home

smitten kitchen your questions answered!

kiwi cuisine

the world’s best gelato

winter//13

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//table of

contents

tasting the world tea time in hong kong, 16 culture & food meets study abroad, 17 the world’s best gelato, 18 kiwi cuisine: food guide to success, 30 Falling in love with the mediterranean, 34 food & my jordanian host family, 40

all about the food my sit-down with smitten kitchen, 6 squash in my tacos, 10 must love food, 27 the best of winter vegetables 28 Tunes to Cook By, 54 Campus Scoops, 55

making a difference Vermont’s Dairy farms, 48 demystified: GMOs, 52

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college & cook mag

turns one!

Well, folks, we’re one year in. If you’re still reading College & Cook five issues in, I guess we’re doing something right (& if you’re new to our mag, thanks for discovering us!). Imagine, just ten years ago this magazine could not have become what it is today. Technology is something, huh? A shoestring budget, a handful of dedicated die-hards, & a universal love for eating is all it took to get our first issue launched last January, & it’s the dedication that keeps us going. This really has been such an adventure, creating this publication & watching it grow. It always come back to the love of food.

That universal love of food is what so many discover on study abroad trips, which is what we decided explore in our First Birthday issue. From reflecting on food & the host family (p.

40) to discovering what is arguably the World’s Best Gelato (p.

18) to celebrating tea like never before (p. 16), if we learned one thing from this issue, it is this: traveling leaves a lasting impression. It demands us to head home & recreate foreign flavors, no matter the challenge (p. 34).

In related news, you’ll find there’s an interview with the fabulous food blogger Deb Perelman of the popular Smitten Kitchen & an accompanying dorm-friendly recipe from her new cookbook. It’s gorgeous & incredibly easy to make. I am endlessly excited by creative recipes, & this certainly is one.

Here’s to many more issues packed with excitement for the ever-unifying meals that fills us up each day. So snuggle up, flip through this, our fifth issue, & as usual, shoot us an email if you’d like to join our team.

Warm wishes,

Audrey Scagnelli

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Is C&C on your campus yet?

In this IssuE florida state university George Washington University indiana university johns hopkins university university of denver University of texas, dallas university of Massachusetts, Amherst University of Pennsylvania university of vermont University of wisconsinStevens Point

the team

Audrey Scagnelli ben besse Hao Huang lauren reay Rachel Johnson Lindsay Huth molly feder allison casey christina oriel billy peard

Founder & editor in chief Business manager website developer social media director Designer designer staff writer staff writer staff writer staff writer

our contributors ellen amaral leah callvolini tasha fitts louis freddura chelsea goldinger Kaitlyn Luckow lisa marsova

Want to join the team? Shoot us an email:

info@collegeandcook.com

hyacinth mascarenhas madeline miller amit paul raychel santo cody willming

y Fift oolsnting h c S & Cou

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m y s i t - d ow n w i t h

smitten kitchen wo rd s by A u d rey S c a g n e l l i p h oto s p rov i d e d by S m i t te n K i tc h e n

In the age of food blogs -- the must-have virtual accessory for those who eat -- it can be difficult to find a trustworthy blogger whose recipes work every time. Enter Deb Perelman.

If you haven’t heard of Perelman’s Smitten Kitchen, please check it out right now. She is my favorite food blogger, & gave College & Cook an hour of her time during her action-packed book tour a few months back. (The book, by the way, deservingly made its

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way to the #2 spot on the New & tweaking it to perfection.

York Times best seller list.)

The idea has caught on. Her Perelman shared wisdom on mother, who accompanied cooking in small spaces, em- her for part of the book tour, bracing the unknown of col- stated, “Any recipe I’ve made lege & post-grad life, & stock- of hers works.” Her favorite of ing the tiniest of kitchens her daughter’s recipe? Baked (hers, pictured on the right, is eggplant & orzo with moz42 square feet & boasts a sin- zarella. (Her buckwheat baby gle counter). Her recipes work with salted caramel syrup because they are triple tested is another fabulous go-to.)

-- in fact, in developing recipes, some dishes go through A firm believer in benefiting 18 or 20 rounds before they from all of life’s experiences, end up on the blog. She says, Deb says of less-than-inspiring “If I’m not sure of the results, first-time cubicle jobs, “Trust why would I send it out there? me, there will be something You work so hard to build you will learn from this that people’s trust, you should take will help you later.” Perelman it seriously once you have it.” credits her mastery of a pastry bag from high school stints in Perelman presents herself as a bakery & an ice cream shop. an “obsessive home cook,” claiming life in the kitchen is She notes, “Keep your hobstill all about trial & error. Her bies active. You never know food blog, which she began six when your hobby is goyears ago, grew from a quest ing to have a chance to beto master recipes like “the come your front & center.” one weekend pancake that’s worth your time.” It was about finding the standout recipe

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Smitten K

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Kitchen

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re c i p e to t h e te s t p h oto s by A u d rey S c a g n e l l i When Deb first mentioned her spaghetti squash tacos, I have to admit, I was skeptical. Squash? In tacos? Then she gushed it reminded her of pulled pork, & all of a sudden it made sense. I started craving tacos I had never eaten. It’s funny, isn’t it, to crave something you’ve never actually tasted before. I built up this idea of what these taco would taste like, & let me tell you, when the C&C crew finally made them, we were over the moon. This is a fabulous, fool-proof recipe that is entirely dorm-friendly. In fact, the dish requires nothing more than a microwave. (If you don’t have a stove to warm tacos, just sprinkle them with a few drops of water & microwave for 20 seconds on a plate covered with a paper towel.) Presto, you’ve made an extreemly impressive meal to woo friends. (& with Valentine’s Day fast approaching, this could be just the meal to make for your special someone!)

Spaghetti Squash & Black Bean Tacos with Queso Fresco You’ll Need: 3 pounds spaghetti squash (1 large or 2 small) 2 tbsp freshly squeezed lime juice (about 1 lime) 1 tsp chili powder ½ tsp ground cumin ½ tsp ground coriander ½ tsp coarse salt Sixteen 6-inch corn tortillas One 15-ounce can black beans, rinsed & drained 4 ounces crumbled queso fresco, feta, or Cotija cheese ¼ cup finely diced red or white onion ¼ cup chopped cilantro leaves (the cilantroaverse can use flat-leaf parsley)

Optional Finishes: Lime wedges Dashes of hot sauce (* we loved it with sriracha)

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Pierce squash (about 1 inch deep) all over with a small sharp knife to prevent it from bursting. Cook at high power for 6 to 7 minutes. Turn the squash over, & microwave it until it feels slightly soft when pressed, 8 to 10 minutes more. Cool the squash for 5 minutes.

When the squash has finished cooking & cooled slightly, working over a bowl, scrape the squash flesh with a fork, loosening & separating the strands as you remove it from the skin. Discard the skin. In a small dish, whisk lime juice with chili powder, cumin, coriander, & salt. Pour over the squash strands, & gently toss. Taste the squash, & adjust seasonings as you wish.

Assemble tacos. Heat a dry, heavy skillet over medium-high heat. Warm & slightly blister each tortilla, about 30 seconds per side.

Transfer with tongs or a spatula to platter, & sprinkle each with 2 tablespoons of black beans, 2 tablespoons of spiced squash mixture, 2 teaspoons of crumbled or finely chopped cheese, & a couple pinches of onion & cilantro. Dash each with hot sauce, if that’s your thing. Serve with lime wedges & extra hot sauce.

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out of town penn appétit

tea time: hong kong-style When was the last time you formally sat down for tea? In Hong Kong, where I spent a semester abroad, this beverage has formed an occasion around itself. Every day, from the hours of two to as late as seven, the people of Hong Kong break for a cup of tea & a light snack. It is in itself a meal, a breaking of scones.

This custom arrived from the British, & some believe that Hong Kong’s entire colonial heritage is based upon this simple commodity. Legend goes that a British official’s wife fueled the teatime tradition by serving afternoon tea to local construction workers. Regardless of the exact origin, teatime is now a ritual of Hong Kong’s own, steeped in history & found throughout the city.

Teahouses, grandiose hotel lobbies, & cozy cafes all serve up their own take on afternoon tea.

On the more economical end are cha chaan tengs (Hong Kong-style diners), where you can share cups of milk tea over plates of greasy, but tasty, butter-slapped French toast or instant noodles.

Other, more choice restaurants serve sets revolving around a certain theme, like the Ritz Carlton’s Chocolate Tasting Experience, or Sevva, which offers a vegetarian special. Sometimes the focus is just on the pot—Singaporean tea company TWG’s salon in Central Hong Kong has over 800 international varieties on its shelves.

But the Queen Victoria of all tea sets remains the iconic three-tiered silver stand found at The Peninsula, Hong Kong’s oldest hotel. My own experience there involved queuing for half an hour along a velvet rope before a waiter in a full tuxedo ushered us to a table. The menu offered a long list of teas, & after much deliberation, we decided on pots of Peach Jasmine & the more classic Earl Grey. We were soon presented with a towering stand of scones, colorful macarons, & fresh cucumber sandwiches as the waiter poured a generous amount of tea into our cups. On my first soothing gulp, breathing in the taste, aroma, & steam from the tea, I looked up from my gilded cup to see a peek of Hong Kong’s sparkling waterfront through the Peninsula’s high, arched windows. There are few times in life when you feel you are momentarily in a 1940s black & white period drama, but for me, this was one of them.

BY L I SA M A RSOVA PHOTO BY L I SA M A RSOVA

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bringing study abroad to

the

table

by Hyacinth Mascarenhas

It’s a bittersweet moment returning home from studying abroad. Most students look through recent photographs, message their host families & tell everyone within earshot about their experiences studying & living in a foreign country. But who says reliving the memories needs to stop there? In addition to new friends, experiences & maybe a language or two, most students are bound to pick up the eating habits of the country as well.

Experts from around the globe weigh in on different healthy cultural diets that college students can incorporate into their own as well:

the mediterranean the south asian

diet

What is it?: Usually seen in countries surrounding the Mediterranean Sea such as Greece, Italy, Spain, France & parts of the Middle East, the Mediterranean diet is known for its numerous health benefits. The diet primarily consists of fresh fruits, colorful vegetables, whole grains, legumes, olive oil & fish, as well as plenty of garlic, herbs & spices that help protect against heart disease, diabetes & cancer.

Experts say: Enrico Forte, a certified nutrition & wellness consultant living in Italy says, “Nearly 30-45% of calories of the Mediterranean diet come from fat, a percentage that is above the recommended fat consumption. Most of this fat comes from olive oil, confirming that people should not worry about eating too much ‘fat’ per se; they should pay more attention to its quality.”

Make it your own: Forte recommends using olive oil to dress salads, swapping red meat for legumes or fish & making breakfast the biggest meal of the day. For a quick snack, grab some yogurt, fruits, nuts, seeds or nut butters instead of packed snacks.

diet

What is it?: The South Asian diet is seen in varying forms in India, Pakistan, Bangladesh & Sri Lanka, & has become a go-to cuisine for many American college students.

The use of different spices in this diet, particularly turmeric, is linked to have antioxidant activity, anti-inflammatory properties & weight-loss benefits.

Experts say: “Curries have the potential to be healthy & some even say curry may help protect us against cancer or infections,” says Dr. Justin Zaman, a consultant cardiologist & Deputy Chair & Trustee for the South Asian Health Foundation. “In curries, use rapeseed oil or olive oil as alternatives to ghee in cooking, lean meat or chicken/fish rather than fatty red meat & eat with side dishes of lentils & grilled (not fried) vegetables to fill you up rather than with too much rice or fried bread.”

Make it your own: Adding a few spices & herbs such as cinnamon, turmeric, ground ginger & ground cumin to your meals could add an interesting flair as a flavor & health boost to your everyday meals.

the french

diet

What is it?: Known for its luxuriousness & weight-loss benefits, the French diet has fascinated people around the world. Despite their rich diet laden with saturated fats & alcohol, the French also have less incidence of heart disease than Americans giving rise to the French paradox. While the diet does include a variety of cheeses, breads & meats, the true premise of the diet lies in portion control.

Experts say: Dietitian Pascal Vuachet says the Montignac method, a diet inspired by the French cuisine, favors legumes, fruits & vegetables, fish & red wine. “[It] can be adapted to any country for the same budget because we use a lot of base raw food,” says Vuachet. “Knowing the tendencies of students for fast foods, the best tip is to escape as much as possible [manufactured] products in favor of the most natural as possible.”

Make it your own: In addition to upping intake of raw, natural foods such as legumes, nuts, fruits & vegetables, relax & enjoy your meal with a glass of red wine (rich in polyphenols) with a little “joie de vivre.”

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o

creamy buffalo milk gelato!

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d

d gelato

for the love of

Tales from an old world Italian buffalo farm words & photos by Audrey Scagnelli

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T

here lives a farm nestled in the Province of Salerno, Italy that arguably is behind the Best Gelato on Earth. That is a sweeping statement, I know, but I assure you, I back it with every fiber of my being.

Some background: In 2012 I spent five weeks in Italy studying food & culture as an academic subject. Gustolab Institute provided the courses & an entirely food-focussed trip to Salerno, which is about an hour south of Naples. The region is home to “Mozzarella di Bufala Campana,� a mozzarella trademark limited to farms in the region. Bites of this revered cheese make me wish there were a few organic buffalo farms in the outskirts of my home in the States.

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“the most fabulous whipped cream one can imagine”

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charmed life

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A

fter our tour of the farm, Tenuta Vannulo & a tasting of cheese, I all but assumed our visit had come to a tragically short end. I was in for a surprise -- the real gem of this farm is their Yogurteria, where in my opinion the real magic happens. Dessert breads topped with buffalo whipped cream. Yogurts more complex than any I’ve tried before. & of course, gelato creamier, smoother, gentler than any other.

It was an unexpected, magical moment, eating that cone of “creme” gelato. It was reason alone to escape to this farm & never leave. Now I look back upon that delicious memory with a smile & a nod of appreciation for the buffalo & their gift to the world.

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penn appétit

mustlovefood

BY CHE L S E A GO L D IN G E R

I imagine that if I were to ask most of my friends for their top dating deal breakers, their answers would revolve around some of the major “R’s—religion, race, riches, & rascals (the little ones that is, both the tail-wagging & tantrum-throwing kind). My answer revolves around the big “F”: food.

I could not seriously date a man who does not appreciate good food.

Sure, it’s okay if he can’t cook; I know my way around the kitchen, & we can bond over cracked eggs & spilt flour as I teach him. (I’m also a fan of the whoever cooks doesn’t clean method.)

As a foodie, I love dining out to try exciting & novel restaurants.

During my internship this summer, I regularly returned from the farmers market with vegetables I had never cooked with before—kohlrabi, zucchini blossoms, & there was even an experiment with cranberry

PHOTO BY M A D EL I N E MILLER

bean gratin. During my first week studying abroad, I roasted a whole partridge, because I could; I baked a vegan, fat-free, low sugar banana bread for the challenge of it. So any serious boyfriend must have the tastebuds to match the bizarre flavors that enter my life, & the excitement to mirror my own.

This brings me to the most important factor: food’s value. Food is more than just a plate of fuel & nutrition to me. A plate of food, instead, is a work of art that brings people together to form meaningful memories. All major events in my life are marked by a dish of sorts.

I enjoyed a light-as-air raspberry soufflé with my parents to celebrate their anniversary; I licked my fingers of the remnants of the large batch of fig ricotta scone batter I made my family for the freezer—so they would have a bit of my baking with them while I am at university. I made

my friends a rich vanilla custard banana cream pie, because they had never tried it, even though the food itself gives me a stomach ache. & following my grandfather's first chemotherapy treatment, I made him a strawberry banana smoothie. As the disease progressed, this became the only food he could stomach; he claimed I had a special touch.

It’s not that my world revolves around food. It’s that food is very much a part of my world, one of my first loves, & simply a part of getting to know & spending time with me.

One can’t quite disconnect the food from the me. A relationship between someone who doesn’t appreciate food & me would be like trying to emulate the moist perfection of a croissant using margarine instead of butter: Even if the effort & the desire to make it work are there, anyone sensible knows it won’t turn out quite right.

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why you should eat more

kale this winter & how to do it

words by Leah Callovini | photos by Amit Paul I am writing to you as one of those Americans who most certainly does not consume enough green leafy vegetables. In fact, most Americans -- especially us college students -- don’t get enough of these veggies into our diets. Let’s face it: while they’re certainly nutrient dense, leafy greens aren’t always the tastiest of the vegetables. Plus, many of them take time to prepare; other veggies of the “wash & eat raw” variety are simply more convenient to grab on the go. (Carrot sticks, anyone?)

Without leafy greens, deficiencies of important nutrients like vitamins K, C, & E, as well as iron, calcium, potassium, & magnesium can occur. These nutrients are imperative to healthy body function, & open a Pandora’s box to numerous diseases. This winter, I’m challenging myself along with C&C’s readers to incorporate more greens into our diet.

Specifically, let’s change it up & give kale a shot.

Kale is considered one of the healthiest vegetables in existence. Often described as a “super food,” one raw cup of kale contains significant amounts of iron, fiber, magnesium, calcium, potassium, folate, & vitamins A, B6, C, E, & K at only 30 calories, ac-

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cording to the USDA’s SuperTracker. Kale consumption is linked with cancer-preventing health benefits because of its high concentration of antioxidants. Eating cooked kale is also connected with lower cholesterol & lowered risk of heart disease, the number one killer of Americans. Pretty impressive for a handful of green leaves, isn’t it?

There’s even better news: kale is also incredibly easy to incorporate into staple meals without compromising taste. Add half a cup of kale to your morning fruit smoothie, replace parsley seasoning with kale, or mix some kale into your salads. The possibilities are endless.

Kale’s uniqueness continues: It is in-season during the winter. Kale leaves vary in color from dark purple to green to red. Plus it’s light on the wallet -- one pound of organic kale typically sells for less than $3.00.

I’ve included two of my favorite kale-based recipes here. Take control of your health & add more in-season kale to your diet this winter! Tasting is believing, my friends.

Kale “pesto”

This delicious, nutrient filled kale pesto sauce has far more nutrients & far less sodium than storebought pasta sauce. You can impress your fellow foodies when the inner-Italian in you serves this amazing sauce—it’s packed with so many health benefits, & you can’t taste the difference between kale-based pesto & arugula-based pesto.

Yield: six servings

You’ll Need:

2/3 cup of extra virgin olive oil ¼ cup of chicken broth (optional) 5 garlic cloves (peeled) 2 cups of basil leaves ½ cup grated Parmesan cheese 3 cups of washed kale (spines removed) ¼ cup of walnuts To taste: salt & pepper

Kale Chips Try substituting your afternoon crunchy snack with some delicious, nutritious homemade kale chips.

Not only do these crispy bites rival that of a potato chip, they’re also incredibly easy to make!

Yield: two servings

You’ll Need: 2 cups of washed kale leaves (spines removed) 1 tbsp. extra virgin olive oil To taste: garlic powder, salt, & pepper

Preheat oven to 350°. Toss kale leaves with olive oil, garlic powder, salt, & pepper in a medium-size bowl. Bake seasoned kale for 15-22 minutes, depending on desired crispiness. The longer the kale is in the oven, the crispier it will be. When finished baking, eat soon after for best taste.

Heat olive oil, chicken broth, & garlic cloves on a skillet at low heat for 10 minutes. Combine cheese, kale, & basil in a blender or food processor & blend on high until leaves are finely chopped. Add walnuts & blend until crushed. Add garlic, olive oil, & chicken broth. Blend. Add salt, pepper, & lemon juice to taste. Toss with pasta, & top it off with a sprinkle of extra Parmesan if desired. Serve & enjoy!

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KIWI CUISINE WORDS & PHOTOS BY MOLLY FEDER

How to eat your way through New Zeala nd, one Tim Tam at a time

As I got off the bus on

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underground ovens, which gives traditional meats & root vegetables a smoky flavor. (I my first day in New Zealand’s largest city, tried this complex, smoky food during my Auckland, I had a sudden realization: New orientation in Rotorua, a volcanic region Zealand was not entirely the British-influenced three hours south of Auckland. It’s a mustrolling green hill fantasy I had anticipated. try if you are ever studying or traveling in New Zealand!)

Really, I was surprised by the heavy Asian influences I saw throughout the city. Red As I continued on my journey, I found bean, chicken, & pork bun stands, boba tea, myself heading towards the nearest gro& Chinese pancakes were bountiful. There cery store, Countdown. I made my way up was at least one sushi bar on every block, & down the aisles, deciding a shepherd’s & Thai & Korean restaurants were a dime a pie would be an appropriate first meal dozen. to make in my new apartment. I bought my mince (chopped meat) & veggies, then As a study abroad student hoping to focus walked over to the dried food section, on New Zealand culture, I was already thinking it would be easier to use instant questioning everything that my New mashed potatoes than to make them from Zealand guidebooks had told me about the scratch. typical Kiwi cuisine. Not one of my books had mentioned anything other than British Walking up & down the aisle, I was beimperialistic influences or vineyards -- still, ginning to get frustrated because instant Auckland did have its fair share of meat pies mashed potatoes were nowhere to be found. & fish & chips stands.

Finally I asked an employee if he knew where I could find them. He & the three Perplexed, I made my way down to Auckpeople next to me all turned around, looked land’s waterfront, where I stumbled upon a at me, & started laughing. The thought of Maori festival complete with Haka dances & powdered potatoes! How tragic! stands serving food cooked in the traditional Maori way. Maoris are indigenous to New In New Zealand, everything is about the Zealand. Their culture has been mixed with journey, not the destination. & you know European culture to create the New Zeawhat? A sheperd’s pie really is better with land of today. They cook food in hangis, or real potatoes. Lesson learned.

Winter 2013 | collegeandcook.com

I hope this Kiwi food guide serves you well whether you’re considering NZ as a study abroad location or just wa nt to impress your friends with fun Kiwi trivia!

Happy travels & happy eating,

Molly

Bikkies/Biscuits: Cookies Chips: French Fries Coria nder: Cila ntro Courgette: Zucchini Dairy: Convenient Store Dairy Milk: Milk Chocolate Entrée: Appetizer Goon: Boxed wine Ha ngi: Traditional Maori food Hokey pokey: Sugar & baking soda

Jaffas:

Ora nge ca ndy coated chocolate, similar to M&Ms. Be careful though, JA FA is a common abbreviation in New Zeala nd that sta nds for “Just Another F*@#$g Auckla nder,” as Auckla nd has the biggest population of a ny city in NZ.

Kiwifruit:

In NZ, a Kiwi is a person & a

kiwi is a bird. A kiwifruit is a fruit.

Marmite:

A dark, salty yeast spread.

Marmite is New Zeala nd’s version of Vegemite & has been in very high dema nd since the marmite factory was destroyed during the earthquakes of 2011.

ANZAC Biscuits: ca ndy.

Kiwis put it in ice cream!

Ice block: Popsicle Iced Coffee: Coffee

Made of flour, sug ar, oats, & coconut. Originally called soldier’s biscuits, these cookies were developed in WWI as non-perishable treats that women at home could send to soldiers.

with va nilla ice cream floating in it...a coffee float!

Pavlova:

Jelly: Jell-o Main: Entrée Mince: Ground Meat Sausa ge Roll: Sausa ge wrapped in pastry Wed ges: Thick French Fries often served

Tim Tams:

Layers of meringue & whipped cream with fruit. New Zeala nders often use kiwI fruit, passion fruit, or stra wber- ries, depending on the season. According to Kiwis, it was invented in New Zeala nd but Australia ns take credit too.

with seasonings or sour cream on top

Delicious chocolate coated cookies. Try the Tim Tam Slam by biting off each side of a Tim Tam & slurping tea or coffee through the cookie like a stra w.

Edmond’s Classic Cook Book:

Whittaker’s Chocolate

The mother of New Zeala nd cookbooks that has everything from hokey pokey to meat pies.

Top rated in

New Zeala nd

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Bringing

Greece

Home my culinary quest words by Kaitlyn luckow

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I spent 2012’s summer riding ferries over turquoise waters & buses over rolling hills. I hiked to ancient temples on seaside cliffs, & rode donkeys down to hot springs. Most importantly, I tasted beautiful notes of spinach & feta pies paired perfectly with aged wine -- I tasted the Mediterranean & fell in love.

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T

hrough the study abroad

program at my school, the

University of WisconsinStevens Point, I was able to study culinary journalism in Greece.

Through these experiences I realized cuisine truly reflects the tradition & rich history of the land & its people.

This was increasingly apparent when I arrived on the peaceful Greek island of Kea, where I visited Agalia Kremezi’s culinary school. Kremezi, a former journalist turned cookbook author, offers classes at her vine & flower covered home. She taught my peers & I to make Greek staples -stuffed grape leaves, herb flat bread, & paper-thin phyllo dough. Most of all, she impressed upon us this mantra of sorts: no meal is complete without a brimming glass of wine.

eats, it was time to go home. The first thing that greeted me? A McDonald’s in the airport. After spending time in a country that prided itself on local flavors & culture, I was back in a society whose priorities do not match.

I also started to suffer from something I think is common for most who go abroad. I started having withdrawals from the flavors I had experienced on a daily basis. I was soon craving feta & baklava like no other, but I had nowhere to go to find The cooking school’s ingredients them. It was up to me to bring what came straight from Kremezi’s own I learned from Greece back to Amergarden, allowing us to taste the flaica, which is easier said than done. vors of the land. Ultimately, it was the However, I managed to recreate, to people around us who made this class the best of my abilities, the food that I such a “genuine” experience. There learned to love in Greece back in my was no fast food to be found on Kea. college kitchen (& budget).

In Greece, eating out involves rich conversation & savoring every bite.

As soon as I fell into this delightful habit of slower meals & aromatic

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cheese

pie yield: 1 pie Time: 40 minutes you’ll need: 2 sheets frozen phyllo dough (rolled) 1 ½ cups crumbled feta cheese ½ cup milk 2 eggs 1 cup ricotta cheese Pinch of oregano

s w e e t

bak lava yield: 1 pie Time: 40 minutes you’ll need: 1 frozen package of phyllo dough (rolled) 1 cup butter 1 pound of assorted nuts 1 tsp cinnamon 1 cup water 1 cup sugar 1 tsp vanilla ½ cup honey

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1. Preheat oven to 400 degrees. 2. Spray a 9 by 13 inch baking pan with nonstick spray. Place one phyllo sheet in pan. Sprinkle half of the feta onto the sheet. 3. Beat milk & eggs together & pour half of mixture over feta. Sprinkle with oregano. 4. Lay down the second phyllo sheet & brush it with oil or butter.

Spread remaining cheese & egg mixture on top. 5.

Bake for 25 minutes, or until brown & crisp. *Make it a Spanakopita (Spinach Pie); sauté 2 cups of spinach & mix into the egg mixture.

1. Preheat oven to 350 degrees & butter a 9 by 13 inch baking pan. 2. Place two sheets of dough in the pan & pat with butter. Repeat until you have layered eight sheets. 3. Chop nuts & mix with cinnamon.

Sprinkle 1/4 of nuts on top of dough. Layer with two more sheets of dough.

Sprinkle with nuts & butter.

Repeat three times. 4.

Bake for 50 minutes, until brown & crisp. 5. While baking, boil sugar & water until sugar has melted, stiring. Add vanilla & honey. Let simmer for 20 minutes. 6. Remove baklava from oven & immediately cover with sauce.

Store at room temp.

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creamy pasta&

zucc hini yield: 1 pie Time: 40 minutes

you’ll need: 5 Tbs olive oil 3 Tbs garlic 3 green onions 3-6 small zucchinis (grated) 1 cup cream 1/8 cup milk ½ cup parmesan cheese 1. Heat oil in large frying pan, saute onion & garlic.

Add zucchini, cook stirring for 4 minutes. Combine cream, milk & cheese & add to the zucchini mixture. Remove from burner. 2. Boil & drain pasta. Mix with zucchini sauce & serve.

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B K

reaking

of

hobz words by Allison Casey photos by Tasha Fitts

A

fter resorting to mac & cheese a few too many times in my freshman & sophomore years, living with a host family during my semester abroad in Amman, Jordan made for a much tastier junior year. I formed close bonds with my host siblings & found myself wholly immersed in the language & culture -- but best of all, I delighted in nightly home-cooked meals. After difficulties bartering in markets or dealing with particularly “shady” cab drivers, having a hot cup of sage tea & a platter of something delicious waiting for me at my new home kept me from getting homesick. Plus, with the support of my host family, I was able to keep frustrating aspects of life in the Middle East from overwhelming me.

When I first asked my Jordanian “Mama” to teach me to make one of my favorite dishes, Kofta, I had just one goal in mind: recreating her lamb meatballs in tomato sauce when I returned to America. Her cooking lesson evolved into a much greater bonding experience as she taught me each spice we needed to include & I had to either translate or figure out by smell what each spice was, the staples being paprika & cumin.

I saw my host mom & her sisters make Mahshi, or stuffed zucchini. One sister carved out zucchini one by one, while the other sisters carefully stuffed them, & someone else used leftovers to roll into stuffed grape leaves.

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hough I was no match for their nimble & practiced hands, I loved sipping tea with these women & attempting to translate their gossip while they worked. Yes, the Mahshi was tremendous, but the experience was what I remember most.

In exchange for learning the secrets of Mahshi & Kofta, I tried to help out in the kitchen as much as I could. My pancake making skills made me an instant hit with my 11-yearold sister, who had seen pancakes in American movies but hadn’t had many opportunities to try them. By the end of my stay, when guests arrived I was even trusted enough to pick mint from the garden & to make the traditional tea for them; hospitality plays an important role in Jordanian culture, so the idea of messing up this task & making my host family appear as ungenerous hosts was frightening, but I made it through with few mistakes.

As one last treat with my host sister, we attempted to make Whoopie Pies, the official treat of my home state of Maine. Between our lack of an electric mixer & my conversions from cups to milliliters, they turned out less than perfect, but my host family kindly pretended to enjoy them like a true family would.

I grew up in a family that expresses love for each other via food & cooking, & throughout my travels I was constantly welcomed with that same sort of mentality. I felt it when I was taught how to pick wild pomegranates by a Bedouin while hiking & when I was taught to eat meals with no utensils—just a piece of pita & my hands—in true Jordanian fashion. I think my host father felt it when I finally learned to properly prepare his cup of Arabic coffee. These experiences abroad proved to me that the sort of love I associate with home cooking is undoubtedly a universal one & I am forever grateful to my host family for making sure I tasted that love each night over the breaking of khobz.

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“the sort of love I associate with

home cooking is undoubtedly a universal one.�

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In the land of

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two recent college grads, one documentary, I c oo migrant workers words by billy peard

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in vermont, the green mountains slope gracefully toward narrow river valleys & are spotted with iconic clapboard farmhouses. In this small New England state, food is never far from mind; food & agriculture have driven Vermont’s economy for two centuries. Ben & Jerry’s Ice Cream, Green Mountain Coffee, & Cabot Cheese all trace their roots to small Vermont towns & have since climbed the commercial food chain. The Green Mountain State has become a symbol in recent years for the burgeoning desire to move back to small, family-owned, & chemicalfree food production. But in Vermont’s dairy fields, the iconic farmhouses are increasingly accompanied by fallow fields & empty barns.

over 100 cows each day, & returns to the milk parlor each evening for a second round. While Hernandez labors to sustain the Vermont family farm, his own family remains in Mexico, awaiting the day when Hernandez will have saved enough dollars to return to Mexico & build a home.

The farming couple who hired Hernandez began hiring Mexican immigrants several years ago, when local employees became too unreliable & would quit the physically demanding work after a few weeks on the job.

Like at so many Vermont dairy farms, migrant workers from Latin America have been a saving grace at Hernandez’s farm. They have allowed the farmers to hang on for another day & to contemplate passing the business on For generations, Vermont was a place where farm fami- to the next generation. lies could sustain themselves In January, recent Middle& pass the milk business bury College graduates Pealong to their kids. Today, ter Coccoma & Elori Kramer Vermont has fewer than released a film highlighting 1,000 dairy farms, & ecothe experiences of the estinomic realities are forcing more families to sell off their mated 1,500 migrant farmworkers in Vermont. “Hide” cows each year. features Bernadino Hernandez & a half dozen other Bernadino Hernandez is a new arrival to Vermont dairy Latin American workers who prop up the unstable dairy farms, & represents a glimmer of hope for small farm- industry in Vermont. In the ers in an industry overtaken film, Hernandez reminds viewers: “If you’re drinking by large production operamilk – in the morning or tions in other parts of the night – don’t forget that me, country. Hernandez wakes in the early morning to milk & thousands & thousands of

guys are milking your cows for you.” Coccoma & Kramer produced Hide with a small grant provided by Middlebury College & filmed it last summer. The firsttime filmmakers learned of Vermont’s immigrant dairy workers in college classes, but it wasn’t until they began waking up at 3 a.m. to meet the workers at the start of a milking shift that they began to understand the arduous daily work.

to watch the f ilm’s trailer, check out their website. to show the f ilm on your campus, email Elori & Peter: peter.coccoma@gmail.com, elori.kramer@gmail.com.

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GMO genetically modified organisms words by raychel santo

photo by audrey scagnelli

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f you live in California or are tuned into sustainable food news, you've probably heard about Proposition 37, a ballot initiative last November to require the labeling of genetically modified foods (GMOs). After a boatload of money (& some questionable schemes) were poured into the debate by the opposition -- Monsanto, DuPont, PepsiCo, & Coca Cola -- Proposition 37 lost by two percent.

Despite their intended benefits, experts across the world raise numerous health & environmental concerns about GMOs, stating we lack evidence that they are safe in the long-term. GMOs may introduce new allergens or toxins into the food supply, alter nutritional value, disrupt ecosystems, increase longterm pesticide & herbicide use, & produce equivalent or reduced yields compared to conventional crops. Unlike strict drug approval requirements, approval of these crops requires no human clinical So what's the deal with GMOs? trials, no long-term animal safety Why are people & major organi- testing & no allergenicity testing. zations (like the American Public Health Association, Center for Food Since the United States governSafety, Consumers Union, & over ment's approval of genetically en3800 others) rallying to have them gineered (GE) crops less than 20 labeled? GMOs are a relatively new, years ago, 90 percent of corn, 94 yet increasingly pervasive phe- percent of soybeans, & 90 percent nomenon in the world. Genetically of canola grown in the United engineering food involves trans- States are genetically engineered. ferring DNA from one organism to Experts estimate that over 80 peranother, producing a new species cent of conventional processed with desired traits in a process dif- foods contain GMOs, a hefty staferent from conventional breeding. tistic considering only nine GMO For agricultural crops, these traits crops are currently available in the include herbicide tolerance, insect country. The United States alone resistance, & alleged (but not yet produces over 50 percent of the proven) high-yield production or world's GMO crops! drought resistance.

Last summer, I traveled to France

to study their labeling of GMOs (the EU, Japan, India, & China are among the 50+ countries across the world that require GMO labeling). After searching over 400 food labels, a friend & I found no GMOs at all, confirming less than 0.01 percent of foods grown in the EU are genetically modified. I interviewed 45 consumers, restaurant owners, & farmers, finding a remarkable knowledge base about this issue. If Americans were as concerned about GMOs as Europeans, perhaps we would be more proactive about the issue, too.

That's where you can help. If this issue motivates you, take action!

Firstly, avoid GMOs as best as you can. Buying organic ensures you're eating GMO-free, but since organic can get pricey (I understand – I'm on a college budget, too), check out the Non-GMO Shoppers Guide. If you live in Vermont or Washington, 2013 GMO-labeling ballot initiatives are underway, so be sure to rally support there to help those pass. If you want to get more involved & serve on a national student advisory board to help students make their dining halls GMO-free, email me & I'll connect you with the right people.

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Our Cooking Mix es to Cook by Hand-Picked Tun

Words by Christina 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 it also infuses some creativity while perfecting a recipe. With winter’s arrival we compiled a mix of our current favorite tunes that remind us the imminent warmth & everything else the season has to offer food wise. Head over to 8tracks & take a listen!

“Banana pancakes” by Jack Johnson

these o t n e List more! + s k trac

This song is an old favorite that had to be put onto one of our cooking mixes. The line, “I’ll make you banana pancakes, pretend like it’s the weekend now” brings to mind the simple pleasure of having time for breakfast.

“Mountain Sound” by Of Monsters & Men

The energy infused in this track is contagious - a fitting arrangement for when you’re putting finishing touches on your meal or when you’re throwing a dinner with friends.

“on top of the world” by imagine dragons

With a blend of melodious vocals & a catchy chorus, it’s hard not to whistle along.

“all eyes on you” by st. lucia

A synth-pop creation that is at times sweet with a surprising kick.

“wake up” by two door cinema club

An upbeat tune that reminds us of the sunny days ahead.

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p o o c S s u p e Cam

Th

de

nwi o i t a n mpuses

ca m o r f les food ta

University of Texas at Dallas

Located in a suburb in the Dallas/Fort Worth Metroplex, The University of Texas at Dallas offers both mainstream & offbeat places to grab a bite. On campus, the best spot to relax with a burger, wings, a beer or even a glass of wine is The Pub @ UTD (on many occasions The Pub also hosts karaoke, comedians, & magicians.)

Unlike many universities, there is currently no immediate development bordering campus, but never fear, good food is not far. Café Brazil, a quirky little 24-hour diner with free wifi is about a mile away, & is a home away from home for many UTD students.

Opportunities to eat large quantities are never far in the DFW area. If you’re up for a journey, head to the uptown district in Dallas for excellent Tex-Mex at Manny’s Uptown. If you’re in the mood for some decent Texas BBQ, head to Coppell to Hard Eight BBQ to choose your meat on open pits.

-Cody Willming

University of Massachusetts Amherst

Adventure underneath the Campus Center & there you will find one of UMass dining’s hidden gems. Monday thru Friday this place is swarming with college students, some grabbing a quick bowl of soup in between classes, others rendezvousing with their friends for their Wednesday afternoon luncheon. My two favorites, Zane’s Noodle Bowl & Taj Mahal Indian Cuisine always satisfy my cravings. After a snowstorm, or on any other cold day for that matter, my body needs the warming powers of Zane’s noodle bowls. After selecting vegetables, meats, noodles, & seasonings from a buffet, the concoction is dropped into a pot of boiling broth much like the Chinese hot pot style & within seconds the noodles are cooked & the soup is ready. On a cold day I choose cilantro, lime, scallions, in a chicken broth. Before I dig in I take a moment to inhale & let the steam clear my stuffy nose so I can fully taste the refreshing flavors of the cilantro & lime.

The Taj Mahal Indian Cuisine is another fantastic venue for ethnic cuisine on campus.

Stop on in for samosas, biryani rice, topped with vegetable masala loaded with chickpeas & of course, hot naan to complete the meal. The spices in the samosa tingle every taste bud. The masala moistens the biryani rice & the two combine perfectly.

-Louis Freddura

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