THE BITE, ISSUE 1 by dukebite

AT DUKE UNIVERSITY

DEVIL’SFOOD restaurant-quality food at home

PLUS FOODIE TERMS for non-foodies QUICK & DIRTY: espresso drinks LET’S GET CRACKING: eggs to cure your hangover IT’S 5 O’CLOCK SOMEWHERE: jack daniel’s cupcakes

Volume 1 \ Issue 1 \ April 2013

TAKE A BITE. Living in Durham, we Duke students are lucky enough to eat in what Bon Appetit Magazine has named “America’s Foodiest Small Town.” There always seems to be a new food truck, stand at the farmers market, or beer festival popping up downtown. With all these exciting food happenings taking place right under our noses, food porn on Instagram just wasn’t cutting it anymore (although we do love good food porn). Duke has been—excuse the cheesy pun—hungry for a food magazine. Finally, we are proud to introduce, The Bite. Flip through the pages to discover a new restaurant to try, a fresh recipe to taste, and sneaky kitchen tricks that will make your life easier. After spending months tasting our way through Durham and our own kitchens, we hope you enjoy sinking your teeth into our first issue as much as we enjoyed creating it. Stay hungry, Lucy and Catey

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OUR E ORIT FAV MER SUM TS TREA

haagen-dazs coffee ice cream Co-founder, Editor In Chief Lucy Dana Co-founder, Executive Editor Catey Appel Creative Director Lauren Budorick Photo Director Lauren Henschel Content Editor Jenna Greenspan Public Relations Director Harli Grant

raspberry sorbet

Writers Perry Alexander, Catey Appel, Melissa Benn, Caitlin Cristante, Lucy Dana, Gracie Dulik, Evan Eads, Harli Grant, Rachel Kiner, Gregory LaHood

mint chocolate chip milkshake

Photographers Madeline Eskind, Lauren Henschel, Elena Kim Layout Assistants Hayley Bohart, Elena Kim, Kari McWalters Graphic Design Katie Zinman

rainbow snow cone

Printed by Atkins Publishing Funded by the Undergraduate Publications Board and The Bassett Fund of Duke University

@dukebite Follow, Like, and Connect With us on Instagram

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Contents

5 lettuce turnip the beet the ultimate cooking playlist

18 devil’s food restaurant quality food at home

6 in season apricots & asparagus

24 let’s get cracking eggs to cure your hangover

8 foodie terms for non-foodies

26 ZAP IT microwavable meals

9 quick & dirty: espresso drinks

28 from the court to the kitchen

10 signs of spring the parlour’s opening

29 no really, what is sustainability?

13 best of: mexican food

32 It’s 5 o’clock somewhere jack daniel’s cupcakes

16 how to: quick and helpful kitchen tricks

34 remix: late night food a new spin on popcorn

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lettuce turnip the beet (the ultimate cooking playlist)

EVERYBODY KNOWS john legend NO TAYLOR, NO SCAR norwegian recycling BROKEN STRINGS james morrison I AND LOVE AND YOU the avett brothers WHAT PART OF FOREVER cee lo green WIRES coconut records BEST DAYS eric hutchinson RUN-AROUND blues traveler IRIS boyz II men WE ARE OKAY joshua radin NEXT TO ME emeli sande

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IN season

BY CAITLIN CRISTANTE

a apricots The ripening of apricots always feels like one of the first signs of summer. This fruit, which is in-season from May to August, is considered to have a tart taste, somewhere between a peach and a plum. When buying, look for fruits that are brightly orange and slightly soft, while avoiding those that are pale and yellow. WHY THEY’RE GREAT: An individual apricot has approximately 20 calories. Since they can be eaten raw, apricots are a terrific on-the-go, low-calorie option. They are also great sources of beta-carotene and vitamin A, which has been associated with maintaining strong vision. FUN FACT: Apricots’ (and many other fruits’) antioxidant levels increase as they ripen, and are highest when they are

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close to spoilage. This is because as chlorophyll breaks down during the ripening process, its energy is transferred to antioxidants and makes them more potent. TIME TO EAT: Though delicious eaten plain, apricots also are great additions to hot or cold cereal. If you’re craving a sweet treat, create a tasty parfait: layer apricots with plain or vanilla yogurt, cinnamon, honey, and granola, and top with ginger snaps or Nilla Wafers. NOTE: Other great additions to the parfait include walnuts, pistachios, blueberries, peanut butter, oats, vanilla pudding etc. If you’re feeling creative, grab some random fruits and cereals from the Lobby Shop and experiment!

asparagus

ASPARAGUS This perennial vegetable is often the focus of spring dishes. The best way to store asparagus is actually like flowers: drop the spears in a glass jar with just enough water to cover the base of the stems. But, if you’re not interested in a vegetable centerpiece, you can also wrap them loosely in a plastic bag and store in the fridge. Buy during the peak season (from March through June) and choose asparagus that is as green as possible for extra crisp taste.

to be especially effective at breaking down carcinogens and neutralizing free radicals.

asparagus WHY THEY’RE GREAT: At fewer than 4 calories per spear, don’t feel bad about piling asparagus onto your plate. And, what asparagus lacks in calories, it makes up for in vitamins: this veggie is jam-packed with fiber, chromium, folate, and vitamins A, C, E and K. Its antioxidants are also believed

FUN FACT: Planning a garden? Asparagus makes an excellent companion plant to tomatoes. Tomato plants may ward off the Asparagus Beetle, while asparagus repels several microorganisms that attack tomatoes.

TIME TO EAT: Ready to nibble on this super food? To make lemon-roasted asparagus, start by trimming off the ends of your asparagus spears (probably the bottom half inch to 1 inch). Spread on a baking sheet with slices from two lemons; drizzle with olive oil and season with salt, pepper, minced onions, and parsley. Roast at 425 degrees for 15 minutes for a springtime side dish! DUKEBITE.ORG

FOODIE TERMS FOR NON-FOODIES BY PERRY ALEXANDER Because you always wanted to know but never wanted to ask.

RÉMOULADE pickled mayonnaise…but it’s still mayo

AIOLI fancy mayonnaise…but it’s still mayo

ROCKY MOUNTAIN OYSTER cows’ cujones

BEEF TARTARE meat sushi FREE-RANGE animals that haven’t been convicted of crimes, and are still allowed to roam free FLAMBÉ pouring booze on something…then lighting that sh*t on fire GAZPACHO refreshing and cold soup that can leave a mean stain on your clothes KOBE BEEF the Kobe Bryant of beef. these cows are pampered and get really special treatment… but they always deliver LANGOUSTINE french for scrimps NONDAIRY CREAMER this is like the O’Douls of coffee add-ons. no dairy is almost as bad as no booze. QUICHE an egg pie filled with savory ingredients and a really good word to know for jeopardy

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VENISON bambi WALDORF SALAD arguably the WASPiest salad around, this salad includes celery, apples, walnuts, and mayo WORCESTERSHIRE SAUCE also pronounced “what’s this here sauce,” this garlicky/soy/ vinegary sauce is great on meat and in bloody marys.

QUICK & DIRTY: ESPRESSO DRINKS BY LAUREN BUDORICK FOAMED MILK FOAMED MILK ESPRESSO

ESPRESSO

MACCHIATO

ESPRESSO

HOT WATER

FOAMED MILK

STEAMED MILK ESPRESSO

CAPPUCCINO

STEAMED MILK CHOCOLATE

ESPRESSO

DRY CAPPUCCINO

CAFFE AMERICANO

ESPRESSO

MOCHA MILK FOAM

STEAMED MILK

BREWED COFFEE

STEAMED MILK

ESPRESSO

FLAT WHITE

BLACK EYE

LATTE

HEY, BARISTA… OVERHEARD: “DIRTY CHAI.” WHAT’S THAT ABOUT? A dirty chai latte is a bit of off-the-menu goodness made by adding an espresso shot to a chai latte—the best of both worlds, really. I’M LOOKING FOR A LOW-CAL ESPRESSO-BASED INDULGENCE. Go for a skim cappuccino. Less calories than a latté and still delicious, a grande skim capp at Starbucks boasts a mere 80 calories. DUKEBITE.ORG

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BY GREGORY LAHOOD

SIGNSOF

s temperatures in Durham begin to rise, cravings for chilled confections will undoubtedly follow. While the community is lucky to already have frozen treat staples Local Yogurt and Ben and Jerry’s, a new option will soon be available. The Parlour has been bringing handmade ice cream to the Research Triangle community since the owners, Yoni and Vanessa Mazuz, first launched their food truck in May 2011. With the help of a successful Kickstarter campaign, a brick and mortar store at 117 Market Street will soon join the truck in Durham. Vanessa and Yoni currently make the ice cream sold from their truck at The Cookery, a Durham commissary kitchen, but are excited about being able to make the ice cream in their own space. The Parlour’s ice cream is handmade

spring

with only the best ingredients. From local fruit to homemade toppings, there is nothing artificial about dessert at The Parlour. The strawberry ice cream contains fresh strawberries and the cinnamon apple ice cream is filled with real roasted apple chunks. Even the sprinkles are naturally colored by a company in Seattle. Because of their commitment to fresh ingredients, Yoni and Vanessa have concocted some unique and untraditional flavors of ice cream including beet, corn, and lavender blueberry—a lavender ice cream base with a swirl of blueberry jam. Vanessa admits that the most popular flavor is salted caramel, but she promises that the more unusual flavors are also worth a try. The best part is that The Parlour doesn’t stop at just ice cream. Yoni and Vanessa have also developed a vegan ice cream made from coconut

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milk, which Vanessa claims to be one of her favorite flavors. The Parlour will also be making and selling sorbet, milkshakes, sodas and baked goods in the new store. This way, customers can be sure of quality when enjoying a brownie ice cream sundae, ice cream float, or ice cream sandwich.

“

When I met with Vanessa and Yoni, the store was not yet finished, but the

From local fruit to homemade toppings, there is nothing artificial about dessert at The Parlour.

”

pair already had ideas on how to expand beyond a traditional ice cream shop. For starters, the store will be filled with tables handmade from salvaged wood by a local woodworker. Additionally, they have plans to host a monthly ice cream brunch where patrons will be able to enjoy traditional brunch foods paired with ice cream. Given Vanessa’s background as a pastry chef, I can only imagine how fantastic such an event will be as I anxiously await their opening. In the meantime, check out The Parlour on Twitter (@parlourdurham), Facebook (The Parlour), and their website (theparlourdurham.com).

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BEST OF:

mexican food BY GRACIE DULIK

Some people get homesick…I get foodsick. Kind of a gross term, I admit, but you can bet I’m not the only one at Duke with this affliction. I miss my California Bay Area’s dim sum

and In-N-Out Burger, but most of all I miss my home state’s Mexican food – freshly griddled corn tortillas, bright salsas and charred meats. It turns out all of my sadness was unnecessary,

since amazing tacos and burritos have been right under my nose this whole time. Here’s where you can go to get the best Mexican flavors in Durham, whether authentic or reinvented. DUKEBITE.ORG

LOS COMALES 2103 north roxboro street, durham, nc (919) 220-1614 • m-th 9a-10p, f-sa 11:30a-10:30p

Los Comales is the gold standard of Mexican food in Durham. This unassuming taqueria instantly gained recognition after its well-deserved mention in The New York Times’ recent “36 Hours in Durham” feature. The restaurant’s namesake kitchen tool (“The Griddles” for non-Spanish speakers) plays an integral role in its dishes, the best of which involve some version of fresh masa shaped and crisped on a flattop before being layered with toppings. Tacos (starting at $2) and other plates arrive free of toppings, allowing you to dress them to your tastes with the salsa bar’s selection of onions, cilantro, pickled veggies and spicy sauces. Burritos take up nearly an entire plate, crisped on the outside and erupting with fillings. Mix up your standard order by getting your tortilla in a different form – thicker for a gordita, stuffed with meat and cheese for a pupusa, wider and flatter for a huarache. You can’t go wrong with any meat you order on top. The carne asada

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does not fall into the dryness trap of so many other taquerias, the chorizo imparts a sweet heat and the chicken is tenderly stewed with tomatoes.

onions and cilantro (my pick, $2-2.39). Tacos can be served on either flour or corn tortillas, depending on your preferences.

For its fresh masa, lip-smacking salsas and juicy meats, Los Comales is easily my favorite Mexican spot in Durham and completely worthy of a ten-minute drive from campus.

You may want to squirt on some milder green tomatillo salsa or hot red salsa to give an extra kick to the carnitas and carne asada, but the crispy chorizo, tender barbacoa (shredded beef) and sweet al pastor (pork roasted on a spit with pineapple) need no help flavorwise. I didn’t love the burrito ($5.89 for meat, $5.50 vegetarian) – it was too dry and the meat got lost in excessive sour cream. Stick to the tacos for a satisfying Mexican fix. For those of you who prefer a heartier meal, the chicken mole plate ($11) arrives with a complex, smoky sauce that begs to be mixed into the refried beans and rice served along side.

LA VAQUITA TAQUERIA (AND LA VAQUITA II) 2700 chapel hill road, durham, nc (919) 402-0209 • m-su 10am-9:30pm II: 3409 hillsborough road, durham, nc (919) 383-8828 • m-sa 11am-9pm

The original La Vaquita is not much more than a small shack with outdoor seating, identified by the large cow sign on its roof. The second installment, conveniently located near Dukestudent hotspots Waffle House and Cookout, boasts indoor seating but the same high quality, authentic food. Start your meal off with some thick, basic guacamole ($3.50) to bulk up the complimentary chips and salsa then move on to tacos served either American style with cheese, lettuce and tomatoes or traditional with just

So next time you’re cruising Hillsborough looking for a bite to eat, skip the typical fast food options and duck into La Vaquita for some fresh Mexican flavors.

NANATACO 2512 university drive, durham, nc (919) 489-8226 • tu-su 11am-9pm

This well-known spot was opened by the same crew behind Nana’s and offers a slightly more gourmet take on classic Mexican dishes. Nanataco may not be a completely traditional taqueria (it is more along the lines of Chipotle), but these guys know how to develop flavors. The guacamole ($5.50 with chips) could serve an army but is a nice creamy complement to any dish. Chips arrive in a seemingly bottomless basket, all the better to sample the array of salsas at the serve-yourself condiment bar. Nanataco’s menu is broader than most taquerias, with larger plates and taco combos dominating. Don’t miss their soups, which could take any form from creamy mushroom to pozole, a hominy stew. The tacos, quesadillas and burritos ($6-8) lean towards the TexMex-y end of the spectrum in their execution and flavors, but not in a problematic way. The cheese can get a little greasy, especially paired with chorizo and steak, so be aware when making your pairings.

The final takeaway: Go to Nanataco when you want Mexican flavors without sacrificing atmosphere. • If you’re hankering for a dessert and have some loose change in your pocket, check out these bakeries where you can grab a Mexican sweet treat for less than a dollar:

PANADERIA LA LOMA 2908 hillsborough road, durham, nc (919) 286-5662 • m-su 6am-9pm

This may be one of the most bare bones bakeries out there in terms of visuals, but once you get a whiff of the fresh bread aroma you won’t care. Most of the baked items consist of the same doughs (one sweet, one salty) formed into different shapes. Mix and match an assortment for a cheap, quick carb fix. Pro Tip: Panaderia La Loma is right

down the road from La Vaquita II if you’re still hungry.

PANADERIA PAHUATLAN 1715 holloway street, durham, nc (919) 688-3333 • m-su 7:30am-10pm

Panaderia Pahuatlan is definitely off the beaten path, but it makes up for any navigation issues with its wide variety of desserts. The cheerful atmosphere complements the array of colorful cookies and cakes on display. Grab a tray and fill it with pastries – it won’t set you back more than a few dollars, leaving you money to spend on diverse packaged Mexican spices or novelty birthday candles behind the register! Pro Tip: Panaderia Pahuatlan is just a minute’s drive from Los Comales if you want (need?) dessert after your meal. DUKEBITE.ORG

howto... quick and helpful tricks to keep in mind next time youâ&#x20AC;&#x2122;re in the kitchen

make perfect pancakes

get the most juice out of lemons

Wash out a squeeze bottle (empty ketchup or maple syrup bottles work great).

Roll the lemon against the counter with the palm of your hand to break up the individual segments inside.

Fill it with pancake batter for no drip, perfectly sized pancakes.

Put lemons in the microwave for 20-30 seconds on high to help get the juices flowing.

keep your brown sugar soft Put a few marshmallows in the brown sugar bag or canister to keep your brown sugar from becoming rock hard.

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slice CHERRY tomatoes faster Place a layer of cherry tomatoes between two plastic takeout container lids. Press down on the top lid and slice through tomatoes with a serrated knife. DUKEBITE.ORG

devil’s

food I love eating out just as much as the next guy. But there are those days when it’s raining, I’m tired, or the couch just seems all too appealing and the last thing I want to do is venture out to a restaurant. So what’s a girl to do when she is craving Local Yogurt, but there’s a torrential downpour outside? Learn to recreate it at home. Here are some spins on a few of Duke and Durham’s best dishes, including Pop’s roasted olives, Loyo’s peanut butter frozen yogurt, Parker and Otis’ curry chicken salad, Refectory’s tomato soup, and Scratch’s donut muffins.

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ROASTED OLIVES SERVES 2 20 MINUTES 1½ cups olives 2 tbsp olive oil zest from ½ orange, cut into thin peels

2 rosemary sprigs, broken in half tsp red pepper flakes 2 tsp balsamic vinegar

Preheat oven to 400 °F. In a medium bowl, combine all the ingredients and toss to coat. Transfer the olive mixture to a small baking dish and bake until olives are warmed through, 10-12 minutes. Serve warm.

TOMATO SOUP SERVES 4-6 45 MINUTES 3 tbsp olive oil 3 cups yellow onions, chopped (2 onions) 1 tbsp minced garlic (3 cloves) 4 cups chicken stock

1 28-oz can crushed tomatoes, preferably San Marzano ½ cup heavy cream salt and pepper

CURRY CHICKEN SALAD SERVES 4 15 MINUTES ½ 1 1 2 1½

cup plus 2 tbsp mayo 3½-4 cups roasted chicken, diced (from a 2 lb storetbsp curry powder bought roasted chicken) tbsp lime juice 1 mango, cubed tsp honey ½ cup red grapes, halved tsp minced peeled fresh ¼ cup red onion, diced ginger

In a large bowl, combine the mayo, curry powder, lime juice, honey, and ginger. Stir to combine. Add the chicken, mango, grapes, and red onion, and stir to coat.

In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, ¾ tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.

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PEANUT BUTTER FROZEN YOGURT MAKES 5 CUPS 4 HOURS 1 can (14 oz) sweetened 2 condensed milk ½ cup + 2 tbsp creamy 1 peanut butter 1/3 1 tbsp pure vanilla extract

cups nonfat plain greek yogurt cup low-fat milk (1%) tsp fine salt

In a large metal bowl whisk together condensed milk, peanut butter, vanilla, and salt until smooth. Stir in yogurt and milk until smooth, scraping down sides of bowl as necessary. Freeze until firm but scoopable, about 4 hours.

DONUT MUFFINS MAKES 10 MUFFINS 1½ cups all-purpose flour 1 cup white sugar, divided 1½ tsp baking powder ¼ tsp ground nutmeg tsp salt

30 MINUTES 1 egg, lightly beaten ½ cup buttermilk cup butter, melted, divided ¼ tsp star anise 1 tsp ground cinnamon

Preheat oven to 350 degrees. Grease muffin cups or line with paper muffin liners. In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon into prepared muffin cups. Bake 20-25 minutes. Meanwhile, combine 1/2 cup sugar and cinnamon. When muffins are finished baking, dip in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

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cracking

LET’SGET BY HARLI GRANT

There are few things as magical as a breakfast sandwich on a hungover morning. Between the beautiful, oozing, yellow yolk and the plethora of combinations that an egg can be paired with to satisfy anyone’s breakfast dreams, eggs have established themselves as one of the sunniest, most inviting recipe ingredients. Eggs are more than just the foundation of the ideal breakfast sandwich—they can be used in a variety of ways to produce delicious, filling meals, regardless of the time of day. Plus, eggs are a great source of protein and they keep you fuller longer! Try these recipes to experience for yourself how nature’s perfect food can be used for hangover cures and more.

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SUNNYSIDE UP BREAKFAST SANDWICH SERVES 1 10 MINUTES 1 English muffin 2 tbsp butter, divided 1 egg

1 avocado 1 tomato shredded mozzarella cheese, to taste

Toast English muffin in toaster. Meanwhile, in a frying pan, melt butter over medium heat. Once melted, crack the egg into the pan and continue to cook on medium heat. As the egg fries, cut the avocado and tomato into slices. Once the English muffin is toasted, butter both sides with the remaining one tablespoon. Place the tomato, avocado, and fried egg on top of English muffin. Sprinkle mozzarella cheese on top while still warm for the final touch.

EGG PIZZA SERVES 2-3 pizza dough 1 tbsp butter 4 bacon strips

45 MINUTES Âź cup tomato sauce Â˝ cup shredded mozzarella 3 eggs

Preheat oven to 350 degrees. Roll out pizza dough into a large circle. Meanwhile, melt butter over medium heat in a frying pan. Add the bacon to the frying pan once the butter has melted and cook until desired crunchiness has been reached. Cut bacon into small pieces. Spread tomato sauce on dough and then sprinkle with mozzarella and bacon bits. Crack eggs on top of the pizza and place in the oven. Bake the pizza for approximately 20-25 minutes, or until the cheese is melted and eggs are cooked through.

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zapit BY RACHEL KINER

We’ve all done it. In one way or another we’ve assimilated into the stereotypical college life. Whether through pulling all nighters, wearing the same pair of sweatpants multiple times a week, or packing on the freshman/sophmore/junior/ senior fifteen, our lives have all changed significantly from our high school days. Long gone are home-cooked meals and brown-bagged lunches sealed with a kiss from Mom, but that doesn’t mean we have to totally give up eating delicious food in college. Using dorm room essentials, you can make several easy recipes in your microwave in a matter of minutes.

PEANUT BUTTER BLUEBERRY OATMEAL SERVES 1 5 MINUTES cup rolled oats or 2 packets of Quaker Oats 20 blueberries

1 1 1 1

tbsp peanut butter splash of milk dash of vanilla extract pinch of salt

Place all ingredients in a microwave-safe bowl. Microwave on high for 30 seconds then stir. Cook for another 30-60 seconds until the oats are softened. Stir until the cooked blueberries have colored the oats.

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OMELET IN A MUG SERVES 1 5 MINUTES 2 eggs 1 spoonful of breadcrumbs 3 tbsp shredded cheese, divided 1 tbsp tomato, chopped 1 tbsp onion, diced 1 tbsp green pepper, chopped Combine eggs, breadcrumbs, 2 tbsp shredded cheese, tomato, onion and green pepper in a microwave-safe mug. Scramble mixture with a fork Microwave on high for one minute. Add remaining 1 tbsp of shredded cheese to the top. Microwave for an additional 15 seconds.

PUPPY CHOW SERVES A CROWD 10 MINUTES 9 cups Chex cereal 1 cup semisweet chocolate chips ¼ cup peanut butter ¼ cup butter 1 tsp vanilla extract 1½ cups powdered sugar Measure cereal into a large bowl and set aside. In a microwaveable bowl, combine chocolate chips, peanut butter, and butter, microwave and uncovered on high for one minute. Stir and microwave 30 seconds or more, or until mixture is smooth when stirred. Stir in vanilla extract. Pour mixture over cereal, stirring until evenly coated. Pour into a large Ziploc bag. Add powdered sugar, seal bag, and shake until well-coated. DUKEBITE.ORG

FROM THE COURT

TO THE KITCHEN name mason plumlee hometown winona lake, in

“Food is an experience. power forward 6’10” Don’t rush it. 241 Appreciate it.” 15-20

year senior

major psychology position height weight hours a week spent playing basketball

favorite food chicken cordon bleu guilty pleasure twizzler pull-n-peels best pre-workout pb&j snack typical breakfast

omelet with green and red peppers, ham, onions and cheese

favorite meal to i’m not much of a cook. totino’s cook pizza rolls? any foods you mushrooms. and chitlins. won’t eat favorite cracker barrel, nosh, pizza mia restaurants in and dame’s chicken and waffles durham

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no really, what is sustainability? BY MELISSA BENN We hear this word a lot nowadays – sustainability. Ecological sustainability, mental sustainability, political and social sustainability, living sustainably…and on and on and on. But what does it really mean? Has the word “sustainable” turned into commonplace social and political rhetoric? And just how does one eat sustainably?

We are used to thinking about, or at least hearing about, environmental sustainability. We are bombarded with signs, stickers and slogans at the entrance of Whole Foods and an increasing amount of grocery stores are telling us that eating sustainably means eating organic, local, free-range, fresh, natural, cage-free, grass-finished, hormone free, GMO-free, pesticide free, slow, RBH-free, or my personal favorite, certified humane food. Yet how many people know the difference between the USDA terms natural, organic, 100% organic, made with organic ingredients and contains organic ingredients?Organic farming practices tend to produce less pollution, conserve resources, reduce erosion, use less energy and promote the health of the ecosystem through the avoidance of harmful pesticides. With our current large-scale agricultural sys-

tem contributing a significant portion of our nation’s huge carbon, methane and nitrous oxide greenhouse emissions, purchasing local food from farmer’s markets can help fix the problem. Purchasing food locally encourages these small-scale productions, cuts down on transportation and carbon emissions, and strengthens the local economy. Not to mention the food is incredibly fresh. Not only are farmers’ markets incredibly enjoyable, they are one of the only places left where farmers can maintain a truly fair wage for their work. According to the United States Department of Agriculture’s Economic Research Service, the average farmer only receives 15.8 cents of each dollar that consumers spend in grocery stores. The rest goes to big companies like Monsanto and Cargill: industry DUKEBITE.ORG

giants that thrive by shutting down local operations and perfecting the art of becoming the most expensive middlemen available. Economic sustainability is an issue that plagues most consumers as well. We may want to fill our pantries and dorm rooms with local produce and humanely certified meat products, but are constricted by a low salary or adherence to a pricy campus-dining plan. How do we combat a system where federal corn subsidies artificially reduce the prices of highly manufactured junk food while ignoring healthy, well-produced commodities?

ALL PHOTOS BY EUNICE CHANG / CC BY-NC-SA

know what you’re buying! use this guide to know what’s going into your food:

What about social sustainability? Are we being ethical consumers when we purchase organic fruits and vegetables picked by farmworkers whom, despite being some of the nations most important workers, picking that which literally keeps us alive, are continuously among the lowest paid, least protected and unhealthiest workers in America? Farmworkers today are still excluded from the National Labor Relations Act of 1935, which protects other workers’ right to form unions. Instead they must actively fight for union rights. Only a few states require overtime pay, farmworkers on small farms do not have a federally mandated minimum wage, and farm work is legal for children as young as 12.

95 percent of the ingredients listed must be organically grown

After evaluating environmental, economic and social sustainability, it becomes even more difficult to figure out how to eat sustainably. Depending on who you ask, you will get many different answers. What about eating sustainably for animal welfare? Spiritual welfare? International welfare? Food security?

Products can only contain organically produced ingredients

Sometimes, when I think too deeply on these questions, I come up with the huffy declaration that the most sustainable way to eat would be to simply not eat at all. After all, it’s hard to be ethical consumers when trying to juggle what’s best for the environment, human rights, our bodies and our wallets. However, although it is easy to be discouraged, we are simply too smart and too educationally fortunate to be able to think this way. As long as we keep thinking, discussing and spreading awareness on these issues, we’ll figure them out together one day.

Used on products grown on smaller farms using USDA Certified Organic methods without the price tag and paperwork of the official label.

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IT’S 5 O’CLOCK

somewhere... BY CATEY APPEL

On the rare occasion that whiskey is leftover after a night of heavy drinking, Double Chocolate Jack Daniels Cupcakes are the perfect excuse to finish off that bottle and fix that hangover. While I, like so many other college girls, tend to stick with trusty Aristocrat, I just couldn’t pass up the opportunity to make a drunken chocolate cupcake (or any chocolate cupcake for that matter). I was skeptical, I’ll admit. The thought of boozing up my beloved childhood friend, the cupcake, completely went against my old underage mentality. But, now that I am officially 21 years and 3 months old, I decided I’d give it a shot. These drunken delights were the most tender and fluffy cupcakes I have ever baked. As it turns out, Jack is even better with chocolate than it is with Coke. If you haven’t tried it yet, give baking with booze a chance. These cupcakes wont disappoint. Not to mention, the smell alone will draw in any whiskey loving man.

DIY: VANILLA EXTRACT Slice two vanilla beans in half lengthwise. Add a cup of unflavored vodka. Store in an empty jar or bottle. Store in a dark, cool place. Shake to mix every two weeks. Vanilla extract is ready after two months. 32

THE BITE SPRING 2013

JACK DANIELS CUPCAKES SERVES 12 1 HOUR 2 3/4 2 2 1 1 2 1/2 1/2 1 1/2

cups all purpose flour cup cocoa powder cups sugar teaspoons baking soda teaspoon baking powder teaspoon kosher salt eggs cup super strong coffee cup jack daniels whiskey cup buttermilk cup vegetable oil Preheat oven to 350 degrees F. In a large bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine the eggs, coffee, whiskey, buttermilk, and oil. Pour the wet mixture into the dry mixture and wihisk until smooth. Fill greased cupcake pans half way and bake in preheated oven 18-20 minutes, until the tops spring back when lightly pressed. Cool completely and top with chocolate iccing.

REMIX:

late night food

You’re coming home from Shooters and your fingers are about to dial the number for Dominos. But aren’t you sick of the same ole cheesy bread? (Ok, no. You’ll probably never get sick of cheesy bread.) Regardless, how about giving your late night munchies a little twist by playing with a few new ingredients? With these easy add-ins you can make gourmet grub, even in your dorm room.

WASABI POPCORN MELT 4 tablespoons of butter in the microwave. Then pop a bag of plain microwave popcorn according to package instructions. In the meantime, mix 2 teaspoons of prepared wasabi (or to taste), ½ teaspoon sugar and ½ teaspoon salt into melted butter. When the microwave calls for you, drizzle the wasabi topping over the popped kernels and shake to cover.

THE BITE SPRING 2013

STILL HUNGRY? Try these mac and cheese add-ins:

BACON Let’s be real, bacon makes everything taste better. Not to mention, bacon is easy to make in a microwave. But if making bacon is too hard that late at night (no judgment—my coordination goes out the window past midnight) then adding in ham is a close second. The meat makes the classic pasta dish a little more substantial.

HONEY MUSTARD POPCORN Wasabi not your thing? Mix honey and mustard together and pour over the popcorn after it’s popped.

BREADCRUMBS All you need is some crusty bread to crumble up and voila—an instantly upgraded bowl of mac and cheese.

JALAPENOS The zesty spice will most definitely sober you up while also appeasing your taste buds.

PB&CHOCOLATE POPCORN Craving something sweeter? Mix cinnamon sugar into the melted butter or melt chocolate and peanut butter and pour over the popcorn after it’s popped.

MORE CHEESE If Easy Mac doesn’t satisfy your cheese needs, the only rational solution is to add more cheese. Stay as basic as cheddar, or get fancy with brie or bleu cheese. — Evan Eads DUKEBITE.ORG

STILL

HUNGRY?