Spoon - 2016-2017

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tapas, & , s o c a t s t s a to

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how to m your ow ix n sangria s pg. 27

DIY GALAXY LIQUEUR Almost too pretty to drink.

FALL 2015

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SURVIVING A DAY IN THE DINING HALL From dining hall to dining hell.

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ONE STOP FOR ALL YOUR NAIL AND WAXING NEEDS

MON

Manicure & Pedicure $ 3 5 ( R E G U L A R $ 4 5)

Student Tuesdays 20% OFF NAILS WITH WILDCARD

WED SALON SPECIAL

TUE

Wine Wednesdays ENJOY A FREE GLASS OF WINE

ADD HOT STONE: 5 MIN ($5), 10 MIN ($10)

TO SEE PRICES FOR OUR NAIL & WAXING SERVICES, VISIT HTTP://WWW.RUBYNAILS.NET/

824 CLARK ST, EVANSTON, IL 60201 • (847) 570-9000 FALL 2015

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TH IN T HIS IN UEE ISSSU IS STARTER

10 BEAUTY AND THE BLENDER Skip Sephora and head to the kitchen.

APPETIZER

18 CEREAL CUPCAKES Eating breakfast for dessert.

24 LET'S TALK TAPAS Small plates, big flavor.

FLIGHT

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THE BARACK CRAWL Eat your way through presidential heartbreak.

ENTRÉE

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UN-PHO-GETTABLE Viet Nom Nom brings fresh flair to Evanston's restaurant scene.

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Poke pg. 20

PLIÉ FOR PERFECTION Disordered eating in the dance community.

DESSERT

PHOTO BY EMMA DANBURY

51 SPOON BEGINNINGS How two NU students started America's biggest college food resource.

2017 FALL 2015

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Get Cookin’ with Mini Workshops!

AD Join us at Norris to cook up something good!

Workshops cost just $12 Visit www.minicourses.org for a complete list of cuisine workshops 2017

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EDITOR'S LETTER Spoon is back, bigger and better than ever. In the time since we published our last print magazine in the spring of 2016, we’ve made a ton of changes to our menu of offerings. It’s the same gorgeous mag you love (shout-out to our stellar writing, photography and design teams), but our brand-new sections make it far easier to digest.

Whet your appetite with our Starters – small bites of all things trendy and must-try in the food world. Exercise some self-care by using your favorite ingredients to rejuvenate your skin and reboot your probably screwed-up-by-the-quarter-system sleep cycle. Our Appetizer section is full of recipes sure to make your mouth water. Cook up a Spanish spread with the help of our tapas piece, or say aloha to some homemade poke bowls. And trust me, you’re not going to want to pass up those cereal milk cupcakes. Flights take you on a taste tour of some of the best food spots in Chicago, while Entrées are our bread and butter, diving deep into everything from new Evanston restaurants to eating disorders. The Dessert section is the perfect mag-ending palate cleanser, with fun NU-centric articles (my sincere apologies to Brock Colyar for making him sit in the dining hall for nine hours straight – check it out on page 56).

Devour the mag from start to finish, or jump around from course to course and nibble as you please. Either way, you’re sure to enjoy, and it’s been a true pleasure to be able to serve it to you.

Are you hungry?

You’d better be.

Happy eating, Carla Garcia Print Director

GO-GURT &

your 's t a h W " n of choice weapo d fight?" in a foo

THE CLASSIC TOMATO

BLUEBERRIES PUBLISHER Mariel Falk PRINT DIRECTOR Carla Garcia SPAGHETTI & EDITORIAL DIRECTOR Ashley Hackett MEATBALLS ASSOCIATE EDITOR Ariel Coonin CREATIVE DIRECTOR April Chien PRINT PHOTO DIRECTOR Alex Furuya WEB PHOTO DIRECTOR Ally Mark TREASURER Brock Colyar AD SALES DIRECTOR Kiley Jarymiszyn FUNDRAISING & EVENTS DIRECTOR Michelle Galliani WHIPPED CR M SPECIAL PROJECTS DIRECTOR Lauren Goldstein AND CHEEZ WEA HIZ SOCIAL MEDIA DIRECTOR Dani Grava WRITERS

Alicia Wala, Aine Dougherty, Ariel Coonin, Ashley Hackett, Brock Colyar, Charlotte Hu, Dorianne Ma, Gabby Cano, Hallie Cronin, Hannah Brown, Jamie Hwang, Jeanne Paulino, Josh Inwald, Kamya Bijawat, Lauren Goldstein, Manon Blackman, Mariel Falk, Maya Benatar, Michelle Galliani, Olivia Olson, Paige Tuchner, Rachel Cantor, Sasha Kurumety, Simone Gerber, Sophie Rodosky, Stella Kleynerman, Stephanie Lee

DESIGNERS Alice Wu, Alice Yang, Estelle Lee, Jessica Paridis, Kerrie Vila, Lela Johnson

APPLE

A PINE

PHOTOGRAPHERS Alex Furuya, Alex Schwartz, Ally Mark, Cassandra Majewski, Charlotte Hu, Emma Danbury, James Malnati, Jill Norton, Leta Dickinson

AD SALES Emily Kim Spoon Magazine is an extension of Spoon University, an online campus food community founded by Northwestern alumni Sarah Adler and Mackenzie Barth. nu.spoonuniversity.com 2017

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Real Food at NU is part of the nation-wide Real Food Challenge that advocates for more ethical, sustainable food in our dining halls.

We are fighting to shift the university food system to be 20% Real Food.

Real Food is defined as food that is local/ community-based, ecologically sound, humane or built on fair labor practices. As a group, we work towards this 20% goal and host events to broaden students’ knowledge of food related issues.

Follow us on…

Instagram: @RealFoodNorthwestern Facebook: @NURealFood

…and join us at our weekly meetings: Tuesdays at 7 p.m. in University Hall Room 318

Starter

NU ways of eating Do Northwestern students twist, lick or dunk? By Maya Benatar Certain foods have one obvious way of being eaten – ice cream with a spoon, milk from a cup, cake with a fork – but others leave more room for consumer experimentation. Picture this: You’re sitting across from a friend, enjoying a casual dining hall lunch, until your friend picks up an Oreo and bites right into it. The horror!

You grab the next cookie and separate the two halves, showing your friend how it’s done. Wars have been waged for less. We surveyed more than 300 Northwestern students to figure out who the real monsters are (ketchup-drizzled-onfries people, we're looking at you).

Oreos: Bite or break?

50.8%

49.2%

Ketchup on fries: Dip or drizzle?

3.8% 96.2%

I drizzle ketchup all over my fries

I make a pile of ketchup and dip fries into it

82.6% I cut pieces off the whole piece of meat as I go

41.3% In a cup, eaten with a spoon

I split it into two pieces

Meat: Cut it all or cut as you go?

Ice cream: Cup or cone?

58.7%

I leave it in its original sandwich form and take bites

On a cone, eating by licking with your tongue

Apples: Sliced or solid?

17.4% I cut up my meat into bitesized pieces then eat them

42.1% Taking bites out of a whole apple

57.9% Eating it once it's sliced up

ILLUSTRATION BY ESTELLE LEE

2017

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THE DEFINITIVE ALPHABET OF FOOD TRENDS EATING WELL IS AS EASY AS A-B-C.

A – Avocados These babies were everywhere – on toast, in smoothies and most definitely all over your Instagram feed.

B – Bowls Veggie bowls, quinoa bowls, açaí bowls, smoothie bowls. You name it, we ate it in bowl form.

C – Cauliflower Who needs carbs when this veggie can double as pizza crust, rice, mashed potatoes or mac and cheese?

D – Donuts May this trend never die. From plain glazed to Nutella-stuffed to atop a decadent, diabetes-inducing milkshake, we can’t get enough of this doughy dessert.

E – Espresso If you've been feeling extra-hyper this year, it's probably because espresso is being fused into just about everything. Coffee shops are all the rage, and the coffee bean flavor works perfectly in all sorts of desserts.

F – Functional food Medicine never tasted so good. Different foods can help us fight all sorts of colds and infections, alleviate headaches and aid in digestion.

G – Gluten-free It’s been debated whether gluten-free diets are healthier for everyone or just those with an intolerance or allergy, but nevertheless, you can find an array of gluten-free options on most menus these days.

H – Hummus The Mediterranean diet has stolen the spotlight, and chickpeas aren’t the only stars. This year, trendy restaurants have created hummus from cauliflower, black beans and even beets.

I – Ice cream This sweet treat has adopted increasingly creative and inventive forms, from shaved ice to unicorn ice cream to rolled ice cream.

ILLUSTRATION BY KERRIE VILA

2017

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J - Jicama All hail the root vegetables. Jicama is the latest one to start cropping up on everyone's plates, packing tons of fiber with a sweet, juicy crunch.

K – Kombucha The grooviest drink on the market, kombucha is produced by fermenting sweet tea with a culture of yeast and bacteria (meaning it contains alcohol!). With all of its health benefits, kombucha is the perfect detox after a long weekend of real alcoholic beverages.

L – La Croix From offices that have La Croix vending machines (yes, that’s a real thing) to aisles of Whole Foods filled with the rainbow of different flavors, this bubbly drink has taken over the beverage scene.

M – Matcha These days, matcha is being used in a wide range of desserts and snacks, from ice cream to milk tea to crème brulee, and with matcha shops popping up in big cities like NYC and LA, this fad shows no signs of slowing.

N – Nuts Rich in healthy fats, proteins and fibers, nuts are more than a good on-the-go snack. Go nuts and try nut milks, cheeses and oils.

T – Tea Not only is tea a wonder for colds, headaches and upset stomachs, it is an incredible addition to delicious desserts (think Earl Grey macarons).

U – Unsweetened, unsalted, unprocessed Natural and simple ingredients are making a comeback in today’s highly industrialized and heavily processed food world. Try alternatives like agave and coconut sugars instead of artificial sweeteners.

V – Vegan A diet that’s here to stay, veganism is gaining more supporters by the day. There are plenty of reasons to go green, whether for health reasons or for sustainability and environmental conservation.

W – Waffles While you may be thinking of the Sargent waffle maker, this beloved breakfast food is a culinary chameleon.

From chicken and waffles to waffle cones and waffle donuts, we see lots of waffles in your future.

O – Organic Natural, antibiotic-free, non-GMO, grass-fed. These words are cropping up on food labels everywhere as people grow increasingly aware of where their food comes from and how it’s made.

X – Xylocarp Xylocarp is the family of fruits that houses the coconut, which is a superfood for many reasons. Coconut oil is super healthy for cooking and for your skin, and coconut sugar can improve heart health.

P – Poke These Hawaiian-inspired deconstructed sushi bowls are popping up everywhere. Evanston just said aloha to its first poke restaurant, Aloha Poke Co., where you can choose from one of their house combos or get creative and P.Y.O.B. (Pack Your Own Bowl).

Y – Yogurt Just when you think you’ve seen it all, yogurt brands throw us another curve ball. Take your pick from the myriad of fat-free, full fat, almond-based, soy, fruity and plain options.

Q – Quinoa The ancient grain is a great source of protein and perfect as a base for a flavorful bowl or tossed into a salad.

Z – Zero waste You are what you eat, and this year, no one wants to be wasteful. Meat-eaters and vegetarians alike have been searching for ways to make their eating habits more sustainable.

R – Ramen No longer just the 99-cent staple of college students, ramen is making a splash in top restaurants nationwide with its rich umami flavor.

S – Sweet potato Not just for Thanksgiving anymore. Sweet potatoes have gained popularity in the food world and are now taking the shape of fries, toast and even ice cream.

By Charlotte Hu and Hallie Cronin

2017

9

Starter

BEAUTY AND THE BLENDER Skip Sephora and head to the kitchen.

By Sasha Kurumety

Back in the days before cult beauty products and their insane price tags, the kitchen was home to hidden beauty secrets. These DIY face masks use kitchen basics to help up your skincare routine without having to up your budget. Mix, mash and apply for a fresh face.

1. AVOCADO MASK

2. YOGURT MASK

3. PAPAYA MASK

FOR DRY SKIN

FOR ANTI-AGING

TO REDUCE DARK SPOTS

1/2 ripe avocado 1 teaspoon plain yogurt 1 teaspoon honey 1 teaspoon olive oil (optional)

4 tablespoons yogurt 1 tablespoon olive oil 1 teaspoon honey

1/2 ripe papaya 1/2 teaspoon honey 1/4 teaspoon lemon juice

Stress and worry lines are real, so get a head start on fighting fine lines and put those breakfast ingredients to good use.

Regularly using a yogurt face mask has a ton of benefits — it contains lactic acid, which helps moisturize, fight acne, relieve burns and redness, reduce discoloration and prevent premature aging.

The enzymes and antioxidants in papaya are responsible for its rich color and rejuvenating properties. These enzymes promote cell turnover, and if used regularly, they can reduce the appearance of hyperpigmentation and acne scarring.

Whether it’s from the cold wind or the scorching sun, dry skin can be a problem during any season. Find relief with this moisturizing mask made with avocados.

Mash the ripe avocado until soft, then mix in yogurt and honey until a thick paste is formed. Apply and let sit for 10­to 15 minutes. For more intense hydration, mix in olive oil before applying.

To reap all these benefits, just mix yogurt with olive oil and honey, and apply for 10 to 15 minutes for a healthy glow.

Puree a peeled and seeded papaya in a blender, and gently mix in honey and lemon juice. Apply for 10 to 15 minutes.

6. BROWN SUGAR MASK

4. OATMEAL MASK

5. COFFEE MASK

FOR ACNE-PRONE SKIN

TO ENERGIZE

TO EXFOLIATE AND MOISTURIZE

1/4 cup old-fashioned oats (not instant) 1/2 ripe banana 1 tablespoon lemon juice 2 tablespoons honey

2 2 1 1 3

2 2 1 1

Red, irritated skin has met its match.

Oats serve as a gentle exfoliator and a soothing coolant for skin. Paired with the antibacterial properties of honey and tightening properties of lemon juice, this mask will have your skin glowing in no time.

Blend oats in a blender or food processor until they form a powder. Mash the banana and add oats to form a paste. Mix in honey and lemon juice, and apply for 10 to 15 minutes.

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tablespoons ground coffee beans tablespoons cocoa powder tablespoon lemon juice tablespoon honey tablespoons yogurt

That morning cup of joe can do more than help you drag yourself out of bed for your 8 a.m. lecture. It can also give your skin a much-needed jolt of energy. Ground coffee beans can be abrasive on sensitive skin, so be gentle when applying this mask.

Mix coffee beans and cocoa powder with yogurt, and gently fold in lemon juice and honey. Apply for 15 to 20 minutes for maximum effect.

tablespoons brown sugar tablespoons olive oil egg yolk teaspoon cinnamon (optional)

This two-in-one mask combines the exfoliating properties of brown sugar with the moisturizing properties of olive oil and egg yolks.

Mix equal parts brown sugar and olive oil, and add the egg yolk. Stir in cinnamon and apply in circular motions. Let the mask sit for 5 minutes before rinsing.

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: #SpoonTip n sugar The brow sed also be u mask can g n ti a li as an exfo lip scrub.

PHOTOS BY ALEX FURUYA

2017

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AD FALL 2015

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Cooking inside the box Meal subscription plans turn gourmet into everyday.

By Mariel Falk

For the first day of Christmas my true love sent to me: a farm fresh meal delivery. OK, to be perfectly honest, it was the first day of Hanukkah, and instead of “true love,” the gift giver was my mom. But the moral of the story is that this holiday season I received a much better present than the standard partridge. My mom gifted me a two-week discounted trial of HelloFresh. When I returned to school I selected two meals a week from the plethora of recipe options on the website, and a HelloFresh box appeared at my offcampus apartment the following Monday morning. Thus began my love affair with meal subscription plans and quest to discover the perfect one.

A bit about these meal boxes: HelloFresh, Blue Apron and Plated currently dominate the meal subscription plan market. They share a common vision to sustainably source seasonal ingredients and perfectly portion them in accordance with gourmet recipes. Meals are delivered weekly, usually serving two to four people, and they require the simplest kitchen tools and techniques, which I’d like to think was inspired by Ratatouille’s famous phrase: “Anyone can cook.”

PHOTOS BY LETA DICKINSON

HelloFresh

HelloFresh wants to make “cooking as easy as eating” for its customers by shipping them portioned ingredients along with step-by-step recipe cards. The brand wants to be accessible for any lifestyle and offers meal plans for specialized diets like vegetarianism. For those without dietary restrictions, the “Classic Plan” is likely for you. This plan includes fresh produce, fish and meat ingredients and allows customers to choose three of six recipes ranging from meals like Shrimp Pad See Ew to Parmesan-Crusted Bone-In Pork.

Recipe options change weekly so customers can find new favorites to cook up. Added bonus: Shipping is always free and you can choose what day you want it delivered.

Classic Plan: $9.99/meal (smallest package serves two people with three meals a week for a total of $60 a week)

Blue Apron

Blue Apron emphasizes farm-totable aspects in its meal plans.

Recipes are planned by Blue Apron Chefs who work with farmers to determine the most sustainable and in-season ingredients. Farm-fresh produce, hormone-free meat and responsibly sourced seafood are then sent to customers along with recipe cards and how-to videos for everything from Spicy Tomato and Olive Pasta to TaiwaneseStyle Chicken. Like HelloFresh, meals rotate weekly and plans can be customized based on dietary restrictions. Blue Apron breaks away from the basic meal plan by including the stories of the ingredients in each package for the ultimate transparency.

Two-Person Plan: $9.99/meal (smallest package serves two people with three meals a week for a total of $60 a week)

Plated

Plated plans to shake up the meal plan game by offering the most recipes, more serving sizes and more delivery options. This all comes in addition to shipping out high quality ingredients such as antibiotic-free chicken and pork, sustainably caught fish, beef without added hormones, seasonal produce and all organic ingredients when possible. Customers choose the types of foods they like to eat, so recipe options are tailored to dietary restrictions. Plated menus rotate weekly, so once customers get bored of Honey Mustard Chicken, they can indulge in some Cacio e Pepe Gnocchi. Plated tries to be especially accommodating to customers, providing low-carb or gluten-free options as well. Added bonus: Plated includes dessert options. Total game-changer.

Two-Serving Per Night Plan: $12/ meal (smallest package serves two people with two meals a week for a total of $48 a week) 2017

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AD FALL 2015

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FIG 101 ILLUSTRATION BY JESSIE PARIDIS

This fruit is the next fig thing.

By Stella Kleynerman Figs are so much more than just the filling in one of the world's most polarizing cookies. From their unique and delicious taste to the variety of health benefits they offer, figs have it all. In case you don’t know anything about this magical fruit, we fig-ured it out for you, so the next time you see a box of these bad boys at the grocery store, don’t pass it up.

STORAGE SEASON

Lucky for all my fig-lovers out there, this delicious fruit is in season twice a year. Figs are harvested once in the beginning of the summer and again in the late summer to fall – those from the second season have thicker skin and taste sweeter.

SELECTION

If you see a box of fresh figs at your local grocery store or farmer's market, they’re usually ready to eat. Make sure that the fruit is tender, plump and smells sweet. Bruises and tears are common because figs are fragile, but avoid any figs that are dry or cracked.

When fresh figs are not in season, you can opt for dried figs that are available throughout the year.

Figs have a pretty short shelf life. That means you should buy your figs with the intention of eating them within a couple of days. You should refrigerate fresh figs, but eat them at room temperature. As with any fruit, make sure to rinse them prior to eating.

TASTE

Close your eyes and imagine biting into a sweet, tender and honeyflavored fruit. The skin is smooth, the interior inside is chewy and pulpy, and the seeds add some extra crunch.

HEALTH BENEFITS

Figs are a great source of fiber and are pretty heart-healthy. They’re full of potassium and vital minerals, which can lower cholesterol, decrease the risk of coronary heart disease and prevent hypertension. They’re also high in calcium, which means you get strong bones without drinking all that dairy.

FIG JAM Spread this on literally anything, or live on the edge and just eat it with a spoon.

EASY | 45 MINS. | SERVES 4

8 ounces fresh figs ¼ cup honey ¼ cup water ½ teaspoon cinnamon 1 tablespoon butter 1. Trim stems from figs and cut into quarters.

2. Place figs, honey, water and cinnamon in small saucepan over low heat. Stir occasionally and cook 30 minutes.

3. Remove from heat and stir in butter.

4. Pulse in food processor or blender until only small pieces of figs remain, forming a spread-like consistency.

5. Serve immediately or refrigerate in airtight container.

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Starter

Morning eats and bedtime snacks Food to match your circadian rhythm.

By Olivia Olson

For many students, trying to fall asleep at night is just as hard as trying to pull yourself out of bed in the morning. With schoolwork, sports, social events and the million other activities going on in our lives, it’s no wonder it’s so difficult to shut our minds off and give in to sweet sleep. With a lack of sleep comes an inevitable lack of energy, leaving you feeling tired, sluggish and regretful of your 2 a.m. Netflix binge.

Luckily, there are some snacks that can help boost your energy level during the day, and others that can calm you and prepare you for a great night’s sleep.

WAKE ME UP 1. YOGURT Easy to eat on the go, yogurt is a power breakfast or snack that will give you the kick you need to start your day. It contains the energy-boosting carbohydrate lactose along with plenty of protein, which helps slow down the lactose absorption and prolong the energy boost so you feel it throughout the day.

With all the different combinations of flavors and toppings like fruit and granola, you’ll never be bored or sleepy after eating yogurt.

#SpoonTip: Another great source of energy is water!

2. HUMMUS Hummus has tons of health benefits – it has been said to help with weight management, improve intelligence, brighten your mood, lower cholesterol and increase energy levels. The carbs from chickpeas will give you a nice energy boost, while the protein and fat work to stabilize blood sugar. Hummus also contains lots of vitamins and minerals, and tastes great with carrots, red peppers and crackers.

3. DARK CHOCOLATE Here is the perfect reason to satisfy your sweet tooth: Dark chocolate contains the stimulant theobromine that comes from caffeine.

Theobromine helps boost your energy and your mood. While all chocolate contains caffeine due to its presence in cacao beans, the darker the chocolate, the higher the caffeine level.

4. BLUEBERRIES Not only do blueberries provide a boost of energy, but they’re also packed with antioxidants and have been proven to help promote brain function and reduce memory loss. Blueberries contain manganese, which helps convert carbohydrates and fats into energy. They’re also loaded with fiber and vitamin C.

5. PICKLES This may be an unusual snack, but pickles are great for an energy boost. Thanks to the vinegar in pickle juice, pickles are high in electrolytes that help raise your glycogen levels. In fact, many athletes drink pickle juice during workouts to maintain their energy and alleviate cramps.

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#SpoonTip: Although it sounds gross, pickle juice is said to be a powerful hangover cure.

Nourish Starter

PUT ME TO SLEEP 1. CHERRIES Tart cherries are a natural source of melatonin, which helps control the body’s internal clock. In one study, researchers gave tart cherry juice to older adults suffering from insomnia and found that the participants slept better and had higher melatonin levels than those given a placebo drink. Grab a handful of cherries before bed to catch some sweet zzzs.

2. HONEY Although honey doesn’t naturally contain melatonin, it helps contribute to the release of melatonin in the brain by triggering a small spike in insulin levels. This small spike helps the brain release tryptophan, which is converted to serotonin, which is then converted to melatonin. Try swallowing one or two teaspoons of raw honey before bed to help ensure a good night’s sleep.

3. BANANAS Bananas are high in both potassium and magnesium, which are natural muscle relaxants. Magnesium helps fight insomnia, lower brain temperature and regulate hormones, and symptoms of a magnesium deficiency can include trouble relaxing during sleep and experiencing night cramps. Potassium works with magnesium to improve sleep by relaxing muscles, regulating blood pressure and promoting healthy digestion. This dynamic duo of nutrients makes bananas a go-to bedtime snack.

4. OATMEAL You may want to avoid a steamy bowl of oatmeal in the morning.

The grains in oatmeal trigger insulin production, which naturally raises your blood sugar and makes you feel more tired. Oatmeal also contains the vitamin B6, an anti-stress vitamin, and melatonin. The vitamins and minerals in oats can help you fall asleep more easily and even help regulate your sleep. Try swapping oatmeal for dinner instead of breakfast or cooking oats in a savory dish to help you get to dreaming.

5. ALMONDS Almonds contain magnesium to help regulate sleep and keep you asleep for longer. They also contain the sleeping agent tryptophan, and the unsaturated fats in almonds improve serotonin levels. The combination of magnesium and tryptophan naturally reduces muscle and nerve function while steadying the rhythm of your heart.

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Appetizer

Breakfast for dessert There’s a reason it’s the most important meal of the day.

By Hannah Brown I can count on one hand the favorite foods of my childhood that I still want to eat on a daily basis. Cereal, in all of its sugary, crunchy glory, makes the list, and not always as a morning meal. But for those of you who would rather not be seen eating breakfast at two in the afternoon, let me offer you an alternative: cereal milk cupcakes. It takes the best part of the cereal experience and turns it into a socially acceptable treat to eat at any time of day or night.

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Appetizer

Cereal milk cupcakes MEDIUM | 1.5 HOURS | SERVES 10 CUPCAKES 2 cups breakfast cereal of choice 1 cup milk 1 cup and 6 tablespoons cake flour 56 ⁄ cup granulated sugar ½ tablespoon baking powder ½ teaspoon salt 6 tablespoons unsalted butter, softened 1 large egg 1 teaspoon vanilla extract 1 teaspoon almond extract FROSTING 4 cups confectioners' sugar 1 cup unsalted butter, softened 18 ⁄ teaspoon salt 1 teaspoon vanilla extract 10 drops food coloring (optional) 1. Preheat oven to 350°F. 2. Prepare cereal milk by soaking cereal in milk at room temperature 20-30 minutes. Strain and reserve.

3. Combine dry batter ingredients for cupcakes in large mixing bowl, then mix in softened butter and egg.

4. Mix in cereal milk, vanilla extract and almond extract.

5. Pour batter into cupcake pan, filling each about three-fourths of the way. Bake cupcakes 22 minutes, or until golden on top and toothpick inserted in middle comes out clean.

6. Cool in pan 5 minutes before transferring to wire rack until room temperature.

7. Make frosting by whisking together sugar, butter and salt until smooth.

Add dash of cereal milk, vanilla and food coloring and beat until creamy, thinning with more milk as necessary.

8. Frost cupcakes when completely cooled and top with pieces of cereal.

PHOTO BY ALLY MARK

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Appetizer Feed

BOWLED OVER Move over, açaí.

By Paige Tuchner

PHOTO BY EMMA DANBURY

In 2016, açaí bowls became mainstream and swept the nation. But just when we thought we'd seen them all, a new contender swam onto the scene. Poke, pronounced POH-kay, is a traditional Hawaiian dish that resembles a deconstructed sushi roll. The bowl usually contains a bed of rice, seasoned chunks of raw fish (usually ahi tuna or salmon) and sushi toppings like edamame, seaweed, sesame seeds and fun sauces. If you’re in a tropical mood or just want to eat sushi without making a roll, try these two poke recipes you can make at home.

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Appetizer Feed

: #SpoonTip ns a ri ta For vege stitute b su ns, and vega tra tofu or ex pack to edamame . in te in pro

SALMON POKE BOWL EASY | 50 MINS. | SERVES 2-4

TUNA POKE BOWL 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 teaspoon toasted sesame oil 1 teaspoon sesame seeds 1/2 teaspoon red pepper flakes 1 pound sushi-grade ahi tuna, cubed 2-3 scallions, thinly sliced 1 avocado, pitted and cubed 2 cups cooked brown rice, room temperature seaweed salad (optional) pickled ginger (optional)

1/4 cup soy sauce 1 tablespoon sesame oil 1 tablespoon rice wine vinegar 1 teaspoon ginger, grated 1/2 teaspoon garlic, minced 3 green onions, white parts thinly sliced 1 pound salmon, diced into 1/2-inch cubes 2 cups cooked brown rice, room temperature black sesame seeds 1 cucumber, peeled into ribbons 4 radishes, thinly sliced 1 avocado, pitted and cubed 2 carrots, thinly sliced

1. Whisk together soy sauce, vinegar, sesame oil, sesame seeds and red pepper flakes in medium mixing bowl.

2. Add tuna and scallions and gently stir together. Marinate 5 minutes.

3. Add avocado to tuna and gently mix together.

4. Scoop rice into bowls and top with tuna, seaweed salad and pickled ginger.

1. Combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic and green onions in medium mixing bowl. Stir well.

2. Add salmon and marinate 30 minutes in refrigerator.

3. Serve salmon on top of rice and top with sesame seeds. Place cucumber, radishes, avocado and carrots in bowl.

EASY | 20 MINS. | SERVES 2

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Appetizer

Cultured Tea time has never been so good for your gut.

By Manon Blackman College students eat all kinds of crazy combinations that lead to upset stomachs.

Fix your tummy ache in a snap with some homemade kombucha that will give you gut-healing probiotics without the $3 to $5 per bottle price tag.

KOMBUCHAI MEDIUM | 2 WEEKS | SERVES 8 8 cups water 8 chai tea bags 1 cup granulated white sugar 1 gallon glass container, carefully sanitized 1 package SCOBY (Symbiotic Culture of Bacteria and Yeast) 1 old T-shirt 1 rubber band 1. Boil water in large pot over high heat.

2. Turn off heat and add tea bags to steep 20 minutes.

3. Add sugar and stir to dissolve.

4. Let cool to room temperature, then pour into glass container.

5. Add SCOBY to container, then cover with piece of old T-shirt, securing with rubber band.

6. Let sit in dark, warm place 2-4 weeks until tea has reached desired carbonation and taste.

#SpoonTip: You can easily purchase SCOBY on Amazon.

PHOTO BY LETA DICKINSON

2017

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Appetizer

DIY galaxy liqueur It’s outta this world.

By Simone Gerber Nothing is better than wowing your friends with the ability to make fancy drinks, but classic showstoppers can require special bar tools or exotic ingredients well beyond a typical college budget. Well, the search for an affordable, impressive and questionably legal beverage is over. Make this stunning liqueur with your favorite flavors in just three steps.

DIY galaxy liqueur EASY | 5 MINS. | SERVES 4

Vodka Brightly colored alcohol (e.g. UV Blue), depending on color preference Moscato 1 tablespoon edible pearl dust

#SpoonTip: You can find pearl dust with baking and cake decorating materials.

PHOTO BY ALEX SCHWARTZ

1. Pour equal parts vodka and colored alcohol in clear, empty bottle.

Top with moscato.

2. Add pearl dust, then close bottle and shake until combined.

3. Adjust amounts of alcohol and pearl dust until satisfied with color and shimmer.

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Let's talk tapas Small plates, big flavor.

By Jamie Hwang and Stephanie Lee There’s a lot we can thank the Spanish for: a tomato-throwing festival, bullfights, siestas and, of course, tapas. Some say tapas came about when an ill King Alfonso X had to eat small plates of food with wine to recover. Others say they originated from farmers who had to eat little snacks in between meals to work efficiently. Regardless of their origin, tapas are one of the most fundamental aspects of Spanish cuisine.

While tapas restaurants are now found worldwide, tapas can be made easily right in your own kitchen. To get you started, here are some basic tapa and sangria recipes for a satisfying night in.

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PAN CON TOMATE EASY | 10 MINS. | SERVES 5-6

2 2 1 2 1

large ripe tomatoes cloves garlic, peeled teaspoon kosher salt tablespoons extra-virgin olive oil loaf ciabatta, split into 1- to 2- inch slices

1. Chop tomatoes and discard skins.

2. Crush garlic into tomatoes.

3. Season tomato mixture with salt and olive oil, stirring lightly to combine.

4. Toast or grill bread until crisp and charred around edges.

5. Place tablespoon of tomato mixture on bread and spread with back of spoon. Drizzle with olive oil, add salt and serve immediately.

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GAMBAS AL AJILLO MEDIUM | 15 MINS. | SERVES 4

24 large shrimp, peeled and deveined 1 tablespoon lemon juice 1 teaspoon ancho chile powder 3 tablespoons thyme 3/4 cup olive oil 1/2 teaspoon red pepper flakes 9 cloves garlic, chopped salt and pepper 3 teaspoons parsley, chopped 1. Coat shrimp with lemon juice, chile powder and thyme in bowl and set aside to marinate.

2. Heat oil and red pepper flakes in large skillet on medium heat.

3. Add chopped garlic and stir until golden brown.

4. Add marinated shrimp to skillet and cook each side until caramelized on outside and opaque in middle.

5. Season with salt and pepper to taste, top with fresh parsley and serve.

ESPINACAS CON GARBANZOS

MEDIUM | 40 MINS. | SERVES 4

1/2 cup extra-virgin olive oil 1 pound spinach 4 cloves garlic, minced 1 teaspoon cumin 1 teaspoon paprika 1 /3 cup tomato puree 2 tablespoons sherry vinegar salt and pepper 1 16-ounce can chickpeas, rinsed and drained 1 teaspoon cayenne 1 baguette, sliced and toasted 1. Heat oil on medium heat in large skillet.

2. Wilt spinach and set aside. Sauté garlic and cook until golden brown.

3. Process garlic, cumin, paprika, tomato puree and sherry vinegar in blender.

Season with salt and pepper.

4. Pour sauce back into skillet with chickpeas and stir.

5. Add spinach, then sprinkle with cayenne, salt and pepper to taste.

6. Serve with crispy slices of bread after flavors are combined.

PATATAS BRAVAS

MEDIUM | 45 MINS. | SERVES 4

2 pounds potatoes 3 tablespoons olive oil salt and pepper 1/2 onion, diced 3 cloves garlic, minced 1/2 teaspoon paprika 1/2 teaspoon red pepper flakes 1 14-ounce can crushed tomatoes 1 tablespoon fresh parsley, chopped 1. Preheat oven to 400°F and heat large pot of water until simmering.

2. Cut potatoes into bite-size pieces and boil 10 minutes in simmering water.

3. Dry potatoes and place on baking sheet. Toss with 2 tablespoons olive oil, salt and pepper.

4. Bake potatoes 20-25 minutes until cooked through.

5. Sauté onions and garlic in skillet with 1 tablespoon olive oil. Season with salt and pepper to taste.

6. Sprinkle in paprika, red pepper flakes and crushed tomatoes and slowly bring to simmer.

7. Remove potatoes from oven and smother with tomato sauce.

8. Top with chopped parsley and serve immediately.

PHOTO BY CHARLI HU

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Appetizer

Sangria, a fruit punch fortified with red wine, emerged as a refreshment for visitors in Spain hundreds of years ago. The red color probably led to its name that resembles the Spanish word for blood, sangre. Sangria is now a drink enjoyed worldwide. It can be made with red or white wine, fruit juices, soda water, sugar and fresh fruit – the best part is experimenting to find your own signature recipe.

WHITE SANGRIA EASY | 10 MINS. | SERVES 6 2 medium peaches or nectarines, thinly sliced 1 medium orange, thinly sliced ½ cup sugar 1 cup orange juice 1 cup vodka 750 ml dry white Spanish wine 1 liter club soda, chilled 1. Add peaches or nectarines and orange slices in large pitcher.

2. Sweeten with sugar and orange juice, then spike

with vodka. Stir until sugar is dissolved.

3. Add white wine and stir. Taste and adjust flavor

as needed. Stir again to combine.

4. Refrigerate until serving. When serving, pour in club soda to dilute and stir gently.

RED SANGRIA EASY | 5 MINS. | SERVES 4 ½ apple ½ orange 3 tablespoons brown sugar 3/4 cup orange juice 1/3 cup brandy 1 bottle dry red Spanish wine 1 cup ice 1. Add apple and orange slices and sugar in large pitcher.

2. Add orange juice and brandy. Mix with spoon until sugar is dissolved.

3. Add red wine and stir. Taste and adjust flavor as needed.

Stir again to combine.

4. Add ice and stir once more to chill. Serve as is, or with a bit more ice.

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#SpoonTip: Make extra and store the leftovers covered in the refrigerator for up to two days.

Appetizer Feed PHOTO BY CHARLI HU

Feel-good frittata So fresh, you'll want to eat your veggies.

By Dorianne Ma Summer is for staying up past 4 a.m., sleeping in until noon and then refueling with a solid brunch.

The problem? Brunching out every day can be super expensive, especially when you're craving something healthy. That’s where this frittata recipe comes in.

VEGETABLE FRITTATA MEDIUM | 40 MINS. | SERVES 8

Ingredients: 1 ½ tablespoons olive oil 1 tablespoon thyme 2 cloves garlic, minced 2 medium zucchini, cubed ½ red bell pepper, diced ½ eggplant, cubed ½ cup chopped tomatoes ½ summer squash, cubed salt and pepper 10 eggs 1. Heat olive oil over medium heat in large cast-iron on skillet. Add spices and vegetables to the skillet, then season with salt and pepper to taste.

2. Cover and cook, stirring occasionally, until vegetables are tender, about 8 minutes.

3. Whisk eggs in separate bowl, then pour into skillet, making sure egg mixture reaches bottom of pan to form uniform base.

4. Cover pan, reduce heat to low, and cook until center of frittata is almost set, almost 15 minutes.

5. Broil frittata in oven until crispy and golden, about 3 minutes.

6. Remove frittata from oven and invert skillet onto serving platter. Cut into sixths or eighths and serve immediately.

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The greatest thing since sliced bread A toast to having toast for every meal of the day.

By Lauren Goldstein Some days, cooking an elaborate breakfast is just not in the cards. Enter: toast.

Grab the leftovers out of your fridge and turn on your toaster, because you can enjoy toast for breakfast, lunch, dinner and dessert – no judgement.

INSTRUCTIONS 1. Toast bread of choice to desired doneness.

2. Layer on ingredients and enjoy (yes, it's that simple).

Breakfast PUMPKIN TOAST WITH GOAT CHEESE AND SUNFLOWER SEEDS 4 tablespoons pumpkin puree 1 /4 cup sunflower seeds goat cheese

AVOCADO CAPRESE TOAST ½ cup burrata cheese ½ cup cherry tomatoes, halved arugula leaves 1 avocado, sliced balsamic vinegar to drizzle

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PHOTO BY ALEX SCHWARTZ

Lunch

Appetizer

Dinner FIG, PROSCIUTTO AND FETA TOAST 4 tablespoons fig jam prosciutto slices 1 /4 cup feta 1 fig, sliced

Dessert PEANUT BUTTER BANANA TOAST 4 tablespoons peanut butter 1 banana, sliced dark chocolate chunks honey to drizzle

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From now unti

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TACO the town Forget pubs, give us barbacoa.

By Aine Dougherty and Simone Gerber

6

PHOTOS BY ALLY MARK

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#SpoonTip : Bring your ID – this joint is 21+ after 8 p.m .

1 BIG STAR If you come to Wicker Park hot spot Big Star during peak hours, be prepared to wait an hour or two to score a coveted table on their trendy outdoor patio.

There's a reason the Mexican street food-inspired restaurant is so popular – they have some of the best tacos and cocktails in the city, and one of the coolest vibes to boot. In classic hipster fashion, the unique taqueria is located in a defunct 1940s gas station and has great vegetarian options, like their taco de zanahorias featuring mole-spiced carrots.

HOURS: MON - FRI SAT SUN

11:30 a.m. – 2 a.m.

11:30 a.m. – 3 a.m.

11:30 a.m. – 2 a.m.

1531 N. DAMEN AVENUE

2 MAXWELL

3 VELVET TACO

In the South Loop, close to the historically Mexican neighborhood of Pilsen, lies Maxwell Street Market, a culturally rich outdoor market that has been a local staple in the city for more than a hundred years. It features a wide variety of vendors selling merchandise and, you guessed it, tacos. One of the most popular vendors is Rupi’s, which serves some of the best al pastor tacos in the city.

Grab some grub and stay for unique live music and eclectic shopping.

If you’re looking for non-traditional tacos, Velvet Taco in Chicago’s Gold Coast neighborhood is your best bet. With options ranging from spicy chicken tikka to shrimp and grits to falafel, you get to try flavors from a wide variety of cuisines, all wrapped up in taco form. Colorful and bright, the restaurant’s interior makes it an Instagramworthy destination. Plus, unlike most of the dining options in Evanston, it’s open until at least midnight every night, which makes it a perfect stop for late-night munchies. You can even keep the party going with one of their sweet frozen margaritas.

STREET MARKET

HOURS: MON - THU FRI - SAT SUN

11:30 a.m. – 9:30 p.m.

11:30 a.m. – 10 a.m.

11:30 a.m. – 9 p.m.

1568 N. CLARK STREET

HOURS: MON - WED THU FRI SAT SUN

11 a.m. – 12 a.m.

11 a.m. – 3 a.m.

11 a.m. – 4 a.m.

9 a.m. – 4 a.m.

9 a.m. – 12 a.m.

1110 N. STATE STREET

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4 DEL SEOUL

5 ANTIQUE TACO

Del Seoul in Lincoln Park is another example of how delicious fusion food can be, offering Korean-inspired tacos packed with flavor. Grilled corn tortillas come stuffed with blackened tofu, kalbi (grilled beef short rib), sesame chili shrimp and more, all topped with fresh slaw and tasty sauces. The casual counter-service eatery offers many other “street food” options like kimchi fries and legendary K-town wings. Smack in the middle of Lincoln Park, Del Seoul is the perfect place for quick, inexpensive and simple yet memorable food.

This friendly counter-service taco haven focuses on generous portions with authentic flavors. While the menu isn’t too large, the options that are offered have garnered rave reviews from even the most critical taco connoisseurs. Fish fanatics should try the crispy fish taco, topped with Sriracha and tartar sauce, while the popular vegetarian recommendation is the potato and poblano taco. The number one rule of visiting Antique Taco: Don’t leave without trying the horchata milkshake.

HOURS: MON - THU FRI - SAT SUN

11:30 a.m. – 9:30 p.m.

11:30 a.m. – 10 a.m.

11:30 a.m. – 9 p.m.

1568 N. CLARK STREET

HOURS: MON THU - THU FRI - SAT SUN

CLOSED 11:30 a.m. – 10 p.m.

11:30 a.m. – 11 p.m.

11:30 a.m. – 8 p.m.

1360 N. MILWAUKEE AVENUE

6 TACO DIABLO Recently reopened after a devastating fire in 2013 at the original location, Taco Diablo, owned by longtime Evanston restaurateur Daniel Kelch, is back with a vengeance. While on the pricier side for a college budget, this place is worth the money, its food bursting with the flavor and texture that you can’t find at a run-of-the-mill taco joint. Everything impresses, from the tender lamb barbacoa (braised for more than half a day), to the expertly made pork carnitas, to the complimentary rice and beans. If you’re not convinced, one of their killer margaritas will make you a devotee to this diablo.

HOURS: MON - THU FRI - SAT SUN

11:30 a.m. - 10 p.m.

11:30 a.m. – 11:30 p.m.

11:30 a.m. – 9:30 p.m.

1026 DAVIS STREET

#SpoonTip: Stay on trend with an ahi poke taco.

5

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The

1 SWIFT & SONS

PHOTOS BY EMMA DANBURY AND ALEX FURUYA

The former president dined at this pricey steakhouse in October after casting an early ballot in the presidential election. He even posed with a cheery group of staffers after the meal, and the eatery posted the impressive picture on their Facebook page. Although no specifics were revealed, the West Loop restaurant hinted the event’s menu consisted of seafood, steak and various sides.

Channel your inner commander in chief and treat yourself to a buttery eight-ounce filet and steaming side of mashed potatoes. It’s worth every dollar.

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HOURS: MON - THU FRI - SAT SUN

4:30 p.m. – 11 p.m.

4:30 p.m. – 12 a.m.

4:30 p.m. – 10:30 p.m.

1000 W. FULTON MARKET

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BARack crawl Eat your way through presidential heartbreak.

By Gabby Cano

In November, we bid farewell to the man who brought eight years of fist bumps, memes and dad jeans to the American people: President Barack Obama. As someone who struggles with goodbyes, I prefer to eat my feelings. Honor the Chicagoan by working your way through this list of his favorite city eats.

6 MANNY'S

2 VALOIS RESTAURANT If you’re looking to seriously mourn the end of Obama’s era, hit up this cash-only, old-school restaurant in Hyde Park. The diner serves the epitome of comfort food, and before Obama became president, he held community meetings in the restaurant’s dining room. According to a Valois manager, Obama typically goes for egg whites, hash browns, turkey sausage, wheat toast and hot tea. With its low prices, huge portions and overall tasty quality, Valois proves the ideal spot for the typical hungover college student as much as it does for the leader of the free world.

HOURS: MON - FRI

7 TOPOLOBAMPO

5:30 p.m. - 10 p.m.

1518 E. 53RD STREET

3 SPIAGGIA Die-hard Michelle and Barack Obama fans can dine at Chicago’s priciest Italian restaurant to pay the ultimate tribute. In 2008, the couple celebrated three milestones at this very restaurant: the former first lady’s birthday, their anniversary and their first dinner out after the election victory. With a prime location on Michigan Avenue, the four-star spot is no amateur when it comes to hosting big names – Hollywood stars, musicians and international leaders have all eaten here. Equally famous, however, is the incredible gnocchi.

At $60 a plate, it's guaranteed to stretch your wallet, but skimp on the Starbucks for a while and treat yo'self.

HOURS: MON - THU

FRI - SAT

SUN

11:30 a.m. - 2:30 p.m.

5:30 p.m. - 10 p.m.

11:30 a.m. - 2:30 p.m.

5:30 p.m. - 10:30 p.m.

4 p.m. - 8 p.m.

980 N. MICHIGAN AVENUE 2ND FLOOR

8 RJ GRUNTS

4 MACARTHUR'S

5 ITALIAN FIESTA PIZZERIA

MacArthur’s Restaurant competes with any comfort-food eatery in the South, with classic Southern-style dishes that will warm your stomach.

The cafeteria-style restaurant offers huge portions at reasonable prices (just what every college student wants to hear). This spot got a mention as one of Obama's favorites in his book "Audacity of Hope," which was written back in 2006 by the thensenator. Rumor has it, he's partial to the turkey legs and dressing.

While Chicago is known for serving hearty deep-dish pizza, this South Shore pizzeria continues to impress the Obamas with its thin crust. It’s assumed that Michelle Obama, who grew up on Chicago’s South Side, introduced her family to the restaurant, which they certainly hold near and dear to their hearts – Obama even flew the owners to the White House to make some pizza for his inauguration in 2008.

There are also various options for when you’re not craving some 'za, as the reasonably #SpoonTip Call at lea : priced menu includes st 45 minutes b efore picki ng pasta dishes, Italian up your p izza at th e Hyde Park beef and more. locatio

RESTAURANT

HOURS: MON - FRI

7 a.m. - 9 p.m.

5412 W. MADISON STREET

n so you do n’t have to wait.

HOURS: SUN - THU FRI - SAT

11 a.m. - 1 p.m.

11 a.m. - 2 a.m.

1919 E. 71ST STREET

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Un-pho-gettable Viet Nom Nom brings fresh flair to Evanston’s restaurant scene.

By Josh Inwald

Stop me if you’ve heard this before: A new joint selling “healthy” alternatives to the tried-and-true power lunch opens up shop, offering a bevy of salads, wraps and a signature soup. Sticking to script, the cuisine promises to be refreshing, ingredients will be sourced “locally” and price points won’t break the bank.

Surely this deal is too good to be true – no real-life establishment can deliver on this, right? Viet Nom Nom hopes to prove you wrong.

“At the heart of what Viet Nom Nom does, it’s fresh salads, sandwiches, rolls and soups, but we put a Vietnamese inspiration behind it,” described Noah Bleicher, co-founder of the new Evanston restaurant. “We honed in on the idea of Vietnamese food as that vehicle to provide healthy, tasty options because it inherently is about fresh vegetables, grilled proteins, fresh colors and new flavors.”

Bleicher began working on the restaurant’s concept back in 2015 when he was a graduate student at Northwestern’s Kellogg School of Management.

“Just like in undergrad, there were tons of events or speaker series where meals would be provided,” Bleicher explained.

“It was a lot of pizza and sandwiches, food that’s delicious and I love, but where were the greens? Could I make fast food healthy instead?”

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Together with business partner Alan Moy, Viet Nom Nom has been running weekly pop-ups inside Kellogg and steadily expanding their catering business since 2015. But they are ready for the next step. Viet Nom Nom opens in Evanston on the corner of Church and Chicago in spring of 2017. Moy and Bleicher have big dreams and hope this storefront will serve as an anchor going forward.

“We initially thought we’d do our first store downtown, because that was the endgame goal, and why not go after the endgame right away?” Moy outlined.

“But now, the way we envision it, we’ll have Viet Nom Nom headquarters up in Evanston – there’s too much opportunity for us not to continue working here, the power on campus, in town, in this community. Our story has big visions for where we want it to go, but at the same time, the cool thing is that Viet Nom Nom will never leave where it was started.”

become ambassadors for Vietnamese cuisine in America, and maybe, just maybe, revolutionize the fast-casual industry as we know it.

“We’re playing in white space in the sense that there aren’t a lot of Vietnamese concepts out there among the organically grown folks who are trying to be healthy and authentic,” Bleicher said.

“We’re trying to bring Vietnamese more mainstream because it has all these wonderful qualities. Once you’ve tried it, you love it and immediately recognize the freshness, that it’s somehow different. If we can be the ones who get to introduce that, how cool would that be? We could become ambassadors, of a sort, for Vietnamese food, first to Evanston and then Chicago.”

It has been pure opportunity, according to Moy.

Concrete next steps include getting the word out about the storefront through marketing in Evanston and on Northwestern’s campus; building out catering, delivery and pop-up ventures as side-projects and scouting out a location in the Loop for a second storefront by, optimistically, the end of the year.

“With Vietnamese food specifically, we also have an opportunity to buck trends in fast food, typically fried and American,” Moy said. “Fast food can be done eclectic, in this case Vietnamese-style, and still be health-inspired and scratch-made, using authentic recipes adapted with our own modern twist and speaking to what everyone is asking for – craft stuff, wanting to know where the products come from, what farms they’re using, which distributors are being worked with.”

Beyond plans for the business, Viet Nom Nom has a grander vision: to

Lofty ambitions, to be sure. But if Viet Nom Nom can deliver, the sky’s the limit.

PHOTO BY VIET NOM NOM

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Chicken bánh mì with Sriracha aioli The best sandwich you’ve never had: hearty protein, buttery French bread, tangy vegetables and fresh garnishes.

EASY | 30 MINS. | SERVES 2

1 2 1 2 1

tablespoon sugar tablespoons lime juice tablespoon soy sauce tablespoons fish sauce pound chicken breasts, pounded to ½-inch thickness 1 large carrot, peeled and cut into thick matchsticks 1 small daikon or 4 regular radishes, peeled and cut into thin sheets 1 cup rice vinegar ½ cup water 1 tablespoon salt 1 tablespoon Sriracha ¼ cup mayonnaise 2 garlic cloves, peeled 2 small baguettes, cut submarine-style 1 cucumber, cut into ribbons using vegetable peeler fresh cilantro 1. Dissolve sugar into lime juice, soy sauce and fish sauce.

2. Marinate chicken breasts in sauce mixture at least 30 minutes, but no longer than 3 hours.

3. Pickle carrots and radishes in vinegar, water and salt at least 1 hour.

4. Process Sriracha, mayo and garlic in blender or food processor until smooth.

5. Grill chicken over hot flame or under broiler until nicely charred and cooked through, about 5 minutes each side, then slice across grain.

6. Assemble sandwiches by spreading spoonful of aioli on both halves of baguette, then piling high with chicken, pickled vegetables and fresh cucumbers and cilantro to taste.

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30-minute beef pho

EASY | 30 MINS. | SERVES 2

By augmenting store-bought beef broth with fragrant herbs, warm spices and fresh garnishes, you can approximate the flavor of real pho in under a half-hour, perfect for a weeknight meal or late-night study snack.

4 cups light beef stock 1 tablespoon Vietnamese fish sauce 1 tablespoon soy sauce 1 2-inch piece ginger, roughly chopped 1 tablespoon cloves or coriander seeds 2 star anise 1 stick cinnamon 6 ounces beef, chilled 8 ounces dried rice noodles 1 cup bean sprouts Âź onion, sliced paper-thin lime wedges fish sauce Sriracha hoisin sauce fresh cilantro, mint or basil

1. Simmer beef stock with fish sauce, soy sauce, ginger and spices 25 minutes.

2. Strain pho broth, then return to boil.

3. Slice beef across grain into paperthin slices.

4. Soak rice noodles in boiling water 5 minutes until al dente.

5. Layer beef slices, bean sprouts and onion in two bowls. Add half the softened rice noodles and cover with broth.

6. Serve with garnishes and eat immedately.

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Kneading for the needy Eradicating local and global hunger, one loaf at a time.

By Sophie Rodosky If you walk into Northwestern’s Fiedler Hillel on a Thursday afternoon, you will undoubtedly be greeted by the soul-warming scent of freshly-baked bread.

That bread is challah, a sweet, eggy bread that Jews traditionally bake for Shabbat, or the Jewish Sabbath.

Hunger’s website.

Today, this interconnected community has quickly developed, as thousands of college students participate in Challah for Hunger chapters on more than 80 campuses across the United States, Canada, Australia and England.

Student volunteers for Challah for Hunger get busy braiding, egg washing, loading and unloading trays of gorgeous, golden-brown loaves in the Hillel kitchen. Challah for Hunger is a nonprofit that aims to bring “people together to bake and sell challah in an effort to raise money and awareness for social justice causes,” according to its website. Challah for Hunger enables students to not only carry out the ancient custom of baking challah, but also to engage in tikkun olam, the Hebrew phrase for “repairing the world.”

As of 2017, Challah for Hunger chapters baked over 200,000 loaves and donated more than $1 million to fight hunger. Each university chapter donates half of its proceeds to Challah for Hunger’s national philanthropic partner, MAZON: A Jewish Response to Hunger, a nonprofit that seeks to eradicate hunger among people of all faiths in the United States and around the world. Each chapter then donates the other half of its proceeds to a local hungerrelief nonprofit.

Founder Eli Winkelman dreamed up the idea for Challah for Hunger at Scripps College in 2004. She and her peers began baking and selling challah, donating the proceeds to various social justice causes.

Winkelman “envisioned Challah for Hunger as a network whose participants feel a sense of ownership and positive obligation within an interconnected community,” as she explains on Challah for

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Northwestern’s chapter donates to The Ark, an organization that, according to its website, helps “distressed members of [the] Chicagoland Jewish family return to self-reliance.”

Northwestern’s chapter has operated out of the Fiedler Hillel building for nearly a decade. Each week, students gather on Wednesday afternoons to make the challah dough from scratch using a classic recipe with a few secret ingredients. Dough-making is a sticky, messy process – everyone ends up with at least a little flour stuck to their clothes – but this labor of love is well worth it.

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Once the finished dough rises overnight, the fun part can begin. On Thursdays, unsurprisingly the most popular days, students come in the afternoon to fill the dough with special toppings, braid it and bake it to golden perfection.

While all Challah for Hunger chapters make untraditional challah flavors, Northwestern’s chapter is especially creative. Each week, Northwestern Challah for Hunger bakes and sells plain, cinnamon sugar, Oreo and a unique Flavor of the Week. During winter quarter alone, this included raspberry dark chocolate, cookie butter, French toast and chocolate babka. Flavors are sometimes seasonal, such as pumpkin spice in the fall or hot chocolate in the winter. More often, though, flavors reflect whatever exec members are craving that week.

Occasionally, other groups like Northwestern student clubs or social justice initiatives choose the flavor of the week as a fundraiser. Some common partnerships include Points for a Purpose, which allows students to donate leftover meal

points to purchase meals for food-insecure people, and MiniChefz, a club that teaches nutrition and healthy lifestyle habits to Chicago youth.

Yet Northwestern Challah for Hunger forms its largest partnership with Northwestern University Dance Marathon (NUDM). Each year, the group bakes an astounding 1,700 mini challah rolls to serve as a snack for NUDM dancers. Hillel reimburses the supply costs of this enormous undertaking so that all the proceeds can be counted as a donation towards NUDM’s beneficiaries.

But Northwestern Challah for Hunger does more than raise money for these extremely worthy causes. According to outgoing president Samantha Max, Challah for Hunger seeks to create an inviting space at Hillel so that students of all faiths and backgrounds can become involved in a nonreligious but meaningful way. In this way, it fosters a diverse, tight-knit group of members who are determined to make a difference, one loaf of challah at a time.

PHOTOS BY EMMA DANBURY AND ALEX SCHWARTZ

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Classic challah MEDIUM | 1 HOUR | SERVES 4

¾ cup sugar ½ cup oil ½ tablespoon salt 6-8 cups flour 1 tablespoon instant yeast 2 ½ cups water 1 egg

PHOTOS BY EMMA DANBURY AND ALEX SCHWARTZ

1. Mix sugar, oil, salt and water in large bowl until dissolved. Add 3 cups flour and mix.

2. Combine instant yeast with 1 cup flour in separate bowl.

After yeast has been thoroughly mixed into flour, add to dough.

3. Add between 2 and 4 more cups flour. As mixture becomes more solid, add flour more slowly until no dough sticks to hands when pressed gently.

4. Let dough rest 10 minutes, then knead 6 minutes using heel of hand.

5. Put dough back in bowl, cover with oil and drape towel over bowl. Let dough rise at least 1 hour or overnight in fridge.

6. Braid dough, brush with egg wash and bake at 350°F until golden brown, about 30-45 minutes.

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#SpoonTip: Get creative and braid in your favorite snacks like Oreos.

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Plié for perfection Disordered eating can be a challenge in the dance community.

By Ashley Hackett Mirrors cover the walls of the studio, reflecting back every lovely turn and disappointing imperfection to the young women spinning gracefully to music from centuries past. The ballet studio demands artful poses and strict practices.

Undulating bodies strive for perfection while minds calculate the next sequence of turns and pliés, calculate the calories consumed in lunch that day, calculate the value of their being based on the aesthetic value they find in the ubiquitous mirrors.

The dance program at Northwestern fosters a community as strong as the dancers’ calf muscles, but the psychological tolls that dance can take have the power to cut down even the fiercest women.

Eating disorders and body dysmorphia affect many women, especially those in their teens and early twenties. Emma Hill, a dance major at NU, has practiced ballet nearly her whole life, and felt the pressure to find perfection in her own body and eating habits from an early age.

“When I was five years old and I was in my first dance class, we all had to wear our little leotards,” Hill said. “I remember sitting in line and looking

at myself in the mirror and saying, ‘Oh. I’m the biggest one here.’ I don’t think at that point it was negative really, but there were six of us in a line and I remember looking and just noticing that everyone’s smaller than me. And I never forgot."

Growing up in Anchorage, Alaska, Hill felt that she was lucky to be in a less cutthroat dance atmosphere than one would find in L.A. or New York. Despite her humble beginnings, however, she still felt the pressure that many ballet dancers feel to be perfect, to fit right in line with all of the other girls.

“I’ve almost always been the biggest one [in a dance class], and I’m not even that big,” Hill said.

“The nature of ballet is that dancers are small, and I’ve never ever been small. I think that just snowballed into thinking, ‘Oh, I’m the biggest one and I can’t do this double turn. Well, clearly I can’t do this double turn because I’m too fat.’ It eats away at you. So because of that, I was in fourth grade and I decided to go on a diet. I dieted in whatever form that was until I was about 19.”

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The omnipresent mirrors and body-conscious atmosphere of the dance studio can place a lasersharp focus on body aesthetics. In dance, especially ballet, precise movements are paramount for success, and the beauty that results from these movements is exquisite. Unfortunately, when a movement is not perfectly executed, dancers often automatically place blame on their own bodies and, sometimes, ambiguous factors like their weight.

“If everybody’s able to kick their leg high and you can’t, it’s easy to think it’s because of your weight, and not that your own natural muscle development and bone structure results from different training, and has nothing to do with your weight,” said Susan Lee, founding director of the dance program at Northwestern and professor in the dance department.

Lee, who also serves on the editorial board of the Journal of Medical Problems of Performing Artists, realized early on in her teaching practice that addressing dancers’ concern with body image and eating habits was best for her students.

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attempted to control their weight through dieting.

Though a lower proportion of women experience clinically diagnosed eating disorders, many more experience a disordered relationship with food and exercise that can be extremely damaging to the mind and body.

“In high school, I knew dancers that definitely had eating disorders,” Hill said. “But they were also the best – they were more successful. So even though no one was telling me, I could see that they weighed nothing and made that connection for myself.”

Lee also recalled an incident while teaching a group of young dancers. At the end of her class, a group of third grade girls went to put their jeans back on over their leotards and held them up to compare sizes. The way in which those attitudes and beliefs are shared, Lee said, can lead to a type of body dysmorphia that can lead to injury and illness if taken too far. The habits ingrained in dancers from a young age unfortunately often carry out into their careers.

“In high school, I knew dancers that definitely had eating disorders,” “Even though I danced all through school and high school, Hill said. “But elementary when I got to college I was dancing they were also a lot more and all of a sudden dance something that defined me,” Hill the best – they was said. “Dance was my major and all I were more was studying, so instead of being a it was my thing. If someone successful.” hobby says, ‘I study history,’ I don’t say, ‘Oh,

“I’ve always tried to be upfront about it and make it part of reflective process in class. But I’ve also had to refer many students over the years to seek help for eating disorders, including having to tell students that they’re at risk for injury and it’s not safe for them to perform.

Often, it’s their first shocking wake-up call,” Lee said.

so you’re a historian.’ But when I tell people I’m a dance major, they assume that I’m already a dancer.

They already expect that level of proficiency.”

According to a study by the Multi-Service Eating Disorders Association, 15 percent of women 17 to 24 have eating disorders, 20 percent of college students said they have or previously had an eating disorder, and 91 percent of female college students have

For Hill, the journey to become a more professionally trained dancer has not come without consequence. With all of the pliés, turns, points and relevés comes the cutthroat competition with others and with the mirror.

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The cycle of destructive eating habits eventually led Hill to talk to her sister about what she was going through, and her sister recommended she see a therapist. Through Hill’s sophomore year, she saw a counselor weekly and biweekly and eventually saw a huge shift in herself as a person and in her college experience. Unfortunately, despite the help of her counselor, the nature of the dance community still prevented her from being fully free from her prior issues.

PHOTOS BY CASSIE MAJEWSKI

“Freshman year, I was going to the gym all the time and dieting. I was never unhealthily thin or not eating enough, but I was weighing myself eight times a day, and keeping track of everything I ate and every minute I was exercising. I was exhausted.

So exhausted. I didn’t binge and purge, but I would binge and restrict. I would be on a diet for five days, and then I would eat like 30 chicken wings – that’s not even an exaggeration.”

in dance, I have to be careful with how I think about my body. When I don’t make a turn, I have to tell myself, ‘OK, Emma, it’s not because you gained weight. Or even if it is, fine – figure out a way to get over that.’"

Hill is not the only ballet dancer to struggle with these feelings – far from it. She has, however, decided not to move to New York City to pursue the career path that some dancers take to try their hand at large-scale performances.

Instead, as she has planned for years, Hill intends to become a dance instructor at schools in Chicago – her dream job.

“When I don’t make a turn, I have to tell myself, ‘OK, Emma, it’s not because you gained weight. Or even if it is, fine – figure out a way to get over that.’”

“Another big thing that played into the body shaming in dance was the costumes. For our winter show here, we get professional costumes made for us.

Between my freshman and sophomore year, I ended up gaining a lot of weight because I stopped dieting. I had been fitted for costumes my freshman year, but when I went back my sophomore year they told me that since they fitted me before, they already had my measurements and wouldn’t measure me again. I was too embarrassed to say that I gained a lot of weight, so when I got my costume it was way too small.”

Despite many challenges and setbacks in her dancing career, Hill has preserved a love for the art and practice of ballet. Even as a senior soon to graduate, however, she still feels some of her old misgivings. “It’s hard when sometimes I feel like I’m not good at what I’m studying because I weigh too much,” she said. “But now when I get frustrated

“It took me so long to learn to love my body for what it can do and not what it looks like,” Hill said. “Once I separated those, once I learned that if I couldn’t do a move it’s not because of what my body looks like, I had so much love for my body because of what it can do. I think dance really helped me learn that. There’s no better feeling than getting something right in a dance class. And now I know that it’s because I’ve worked so hard for this – it’s not because I didn’t eat lunch. I just want young women to know that so much sooner.”

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It's easy being green Eating your veggies will make both Mom and Mother Earth proud.

By Kamya Bijawat In the United States, there are approximately 10 million vegetarians and vegans, with the number rising every day. While each of these individuals has his or her own unique reasons for choosing such a lifestyle, environmental concerns seem to be at the forefront of many people’s dietary choices these days. At first thought, the relationship between a carnivorous diet and damage to the environment may not be evident. However, the growth, production and distribution of meat all contribute to a greater carbon footprint that hurts the environment.

2400 GAL OF WATER

While raising the animals itself is detrimental to the environment, the production of these meats for our consumption is also responsible for environmental damage. Most people don’t realize the amount of fossil fuel it requires to get the meat you eat from an animal to your plate. The steps taken to make the meat viable for our consumption, from harvesting and processing it to packaging and transporting it, all release carbon emissions that hurt our planet. This meat processing also requires an immense amount of water for cleaning and packaging.

This isn’t just the case for meat; a vegetarian or vegan diet high in processed foods uses comparable amounts of fossil fuels and water to process and transport this food from its origins to your pantry.

This is why eating green, a diet consisting of locally grown fruits and vegetables along with various natural protein sources, is so important.

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OF BEEF

6 Months of Showers

ANIMAL’S DIGESTIVE TRACTS RELEASE

When we think of the animals typically eaten in the U.S., especially cattle, we often look at them in isolation and forget the means they need to survive. These animals not only need food to eat – nutrition that either comes from grazing or the cultivation of crops that they are subsequently fed – but they also need vast swaths of land to live in and roam around.

The land necessary for just this process takes up 30 percent of the landmass on Earth. Hundreds of gallons of water are also required to help ensure a stable food source for the cattle and to provide them with enough water for survival. This land and water depletion has major consequences for the quality of our natural resources and impacts the climate. The digestion systems of these animals also produce powerful greenhouse gasses such as nitrous oxide and methane, which greatly enhance our carbon footprint.

=

1 POUND

METHANE AND

CO2

30% OF THE

WORLD’S SURFACE IS CROPLAND

THOUSANDS OF FOSSIL FUELS BURNED THROUGH PACKING AND TRANSPORTATION

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Bailey Smith-Helman, a Northwestern sophomore and member of sustainability-based campus organizations Students for Ecological and Environmental Development (SEED) and Northwestern University Real Food (NURF), was first exposed to green living and eating through a discussion of the urban farming movement in Detroit, MI when she was in high school.

Similarly, Smith-Helman stressed that vegetarianism “does not have to be deprivation,” and that even reducing meat consumption to just once a week can have a significant positive impact on the environment. Cutting out or reducing the amount of processed foods in your diet can also help.

Start small and work your way up – each step is a move in the right direction to helping sustain the planet we all love.

“I decided to become a vegetarian because of the insane amount of resources involved in meat production,” SmithHelman said. “It takes about 2,400 gallons of water to produce a pound of meat, so reducing meat consumption really reduces your ecological footprint.”

Her experience with a vegetarian diet was difficult at first since she’s a self-proclaimed “huge cheeseburger fan,” but she said that after a month of meat-free eating, she stopped craving it. While she does eat the occasional burger or fancy meat dish when she’s out at a nice restaurant, she is more than satisfied with her green diet.

Shoshi Reich is another Northwestern sophomore passionate about the environment and eating green. Not only is she a vegetarian, but she also studies environmental engineering.

Reich became a vegetarian when she was 10 years old and hasn’t looked back.

“I became vegetarian mainly because I felt bad eating animals when I lived with so many pets,” she said. “Since then I’ve learned about other reasons why being a vegetarian is actually really beneficial and how bad the meat industry is for the environment.” Her experience has been positive and these days, she doesn’t think twice about her eating habits.

While a green diet may seem great in theory, and those who participate in such a lifestyle can't stop raving about it, concerns about proper nutrition often come to the forefront.

Getting enough protein is often a big question. Meat is one of the best sources of protein, but soy proteins such as tofu and tempeh and cheese-based proteins such as paneer also do the trick. And don't forget the often overlooked grain- and legume-based proteins, including quinoa, seitan, beans and lentils. Eggs, Greek yogurt, peanut butter and nuts are also good alternatives.

While a purely green diet is the most beneficial for the environment, it is certainly difficult to get there. Reich suggests the best way to start is by “slowly cutting meat out by eating it for just a couple meals a week and then slowly phasing it out completely. Your body will get used to this difference.” She also recommends eating meals with other vegetarians – seeing how colorful their plates are will make you realize how easy and appealing the diet can be.

BEST VEGAN AND VEGETARIAN EATS IN CHICAGO Blind Faith Café

Location: 525 Dempster St, Evanston Go-To Dish: Spicy Fried Brussels Sprouts

The Chicago Diner

Location: 3411 N Halsted St, Chicago Go-To Dish: Vegan Cinnamon Rolls with Vegan Cookie Dough Peanut Butter Milkshake

Green Zebra

Location: 1460 W Chicago Ave, Chicago Go-To Dish: Grandma Zanella's Gnocchi

Ka'lish

Location: 1313 W Wilson Ave, Chicago Go-To Dish: Avocado Crunch Burger (above)

Lyfe Kitchen:

Location: 1603 Orrington Ave, Evanston Go-To Dish: Thai Red Curry Bowl

Pick Me Up Café

Location: 3408 N Clark St, Chicago Go-To Dish: Vegan Chilli Cheez Fries

Urban Vegan

Location: 1605 W Montrose Ave, Chicago Go-To Dish: Tofu Chow Mein

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Dinner with Morty PHOTO BY JILL NORTON

Wine and dine on the president's dime.

If you’ve attended one of Morty’s famous dinners, you are one of the few Northwestern students lucky enough to get face time with the president and a free gourmet meal to boot. In an exclusive interview with Spoon, Morty spilled his favorite memories, menu secrets and humble beginnings of his esteemed dinner parties. By Alicia Wala

Spoon: Who gets invited to your dinners?

Spoon: How did these dinners begin?

Morty: I don’t know if there are too many regular groups. It really depends. If it’s a historian, or a political scientist, or an athlete, whatever it is, we just ask the department or the unit to give us names. Some things are different – there’s Passover, which is two nights and a total of 146 attendees. I pick the students for that. But many times I have no idea. With as many people as I have home for dinner every year – it was 2,400 last year – I would spend my life doing menus and inviting people. So I don’t. I usually decide who sits where at the head table, but that’s it.

Morty: When I was an undergrad, and even as a grad student, I didn’t know where the president’s house was. When I was a young faculty member, once a year I would get invited to the president's house, and I was so excited. So I always remember that. For a lot of people, it is sort of a thrill to go to the president’s house. We want to share that thrill with as many people as we can, and that’s what we try to do. Maybe we should more systematically keep a list of those who have already been there, but I just don’t have the bandwidth to do that. It gets political, who’s there, who isn’t there.

Spoon: How is the menu decided?

Spoon: How is the menu decided?

Morty: Once a year we have a really fun tasting dinner.

We invite friends over, and there’s usually about a dozen of us. We sample salads, soups, entrées, desserts and even wines. It’s really a joyous night at dinner, probably like a Saturday night at Bobb or something. We really have a lot of fun with it. Sometimes we actually have a forum, the chefs come in for each dish and we decide the ones we really don’t like, the ones we really like, and the ones we would like if instead of squash it was sweet potato or instead of balsamic it was some other kind of dressing. We’ve never invited any students to that, but we have a number of our friends, the faculty and staff. We all really look forward to that, and it’s not the same group every year.

Morty: It’s funny – when I have a big-time speaker, some of them are really good with the students, and they go table to table. Some want absolutely no part of it. It’s hard to predict who it’s going to be, but sometimes students want to take pictures and they refuse.

It's amazing how rude people are sometimes. But that’s a minority.

I think about George R. R. Martin, how he set up in the library, and he just invited students to take pictures with him, like a big Santa Claus. And for Game of Thrones fans, they were so excited about that. There’s a lot of people like that, that have been just absolutely wonderful with the students. But I really love it when the guest of honor at the end says, “God, I am so impressed with the students at Northwestern.” I mean, that’s what you live to hear, right? That’s what you wanna hear; you want to share it with the world. It happens all the time.

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For special requests or private events call 847.905.0669 FALL 2015

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Spoon beginnings The inside scoop on how two NU students started America's biggest college food resource.

By Ariel Coonin

Sarah

Adler

College is a time to try new things and get involved outside of the classroom by joining student organizations and on-campus clubs. But what do you do if the club of your dreams doesn’t already exist on your campus? Well, if you’re Spoon Co-Founders Mackenzie Barth and Sarah Adler, you team up to create it from the ground up.

This is the story of Spoon University, Northwestern’s first food magazine, that has since spread like wildfire to campuses across the country and even to some campuses internationally.

It was junior year of college at Northwestern University for Adler and Barth.

Both were interested in media; Adler was studying journalism magazine design and religious studies, while Barth was majoring in communication studies with a certificate in integrated marketing communications. But none of the publications on campus were quite piquing their interests, so they decided to start one of their own.

th

e Bar i z n e k ac

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“The moment that we talk about, which is kind of funny to think back on, I looked at her [Adler] and was like, ‘How hard would it be to start a food magazine?’" Barth said. “And she did some calculations in her head and was like, ‘it would be hard but we could do it.’”

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“You know, there was Food Network, there was Bon Appétit, but they were talking to moms or chefs or people who have experience. Nothing was specifically for us.”

And so the concept of an on-campus food magazine was born. They were both fascinated by food, but for different reasons. Adler was interested in trying new foods and loved to go into Chicago to eat.

have to figure out how to be an adult.’”

“When I was a kid my family traveled a lot, and we always were really into trying local food everywhere that we went,” Adler said. “One time, on a trip to New York, my dad found an Ethiopian restaurant and brought the family there, and told me that what he loved most about New York was that you could travel anywhere from inside the city. Food became synonymous with exploring.”

“We were living off campus, trying to cook for the first time, and had no clue what we were doing. And we wanted to explore Evanston but didn't really know where to go,” Barth said. “So, we wanted to basically create a publication where people elsewhere on campus could help us figure out how to cook or how to eat out. It turned out that there were a lot of other people in that same situation.”

Barth, on the other hand, was interested in learning more about food on a purely basic survival level.

“It's funny because I was always the worst eater ever,” Barth said, adding that she hadn’t even tried a salad until she was 21. “I think for me it came from a very basic need of, ‘OK, I can see my future in the next couple of years, and I'm going to

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Barth and Adler were not alone in their passion for food. Food had become a hot topic of conversation in the media, especially for college students.

The girls brainstormed a bunch of food terms and settled on the name Spoon.

“It was originally going to be Spooning, then we decided that was too weird, so we just cut off the -ing and it became Spoon,” Barth said.

Adler designed flyers advertising Northwestern’s first food magazine,

asking people to apply to be on the staff as a writer, photographer or marketer, and they dispersed them all over campus.

“Before we knew it, we had this massive group of people at an info session in a room in McTrib,” Barth said. “We were like, ‘We're starting from scratch, we have a new idea for a food magazine, so let's just brainstorm a bunch of ideas.’ And everybody was just shouting out ideas and we put them all on the whiteboard.”

By their senior year, Adler and Barth had brought together a team of about 100 people across marketing, ad sales, design, editorial, photo and video teams.

Spoon was successfully producing content in a print magazine on Northwestern’s campus along with online content on its very own website.

Soon, students from other colleges discovered Spoon and wanted to start something similar on their own campuses.

Adler and Barth built the other schools Spoon-branded websites, gave them a

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PowerPoint presentation on how to run a team and let them go.

“It was the first time that we thought, maybe this is bigger than Northwestern, maybe there are people beyond campus who are really interested in food and want to connect with their peers around that,” Barth said.

Adler and Barth had already accomplished their goal of establishing Spoon on Northwestern’s campus. They decided to set a new goal: creating a national platform for young people to talk about food.

“There was a gap there,” Barth said.

“You know, there was Food Network, there was Bon Appétit, but they were talking to moms or chefs or people who have experience. Nothing was specifically for us.”

Barth continued, “I think that what Spoon represents is that you don't have to be absolutely obsessed with food, but you have to be interested and you have to be curious. It's kind of how our whole generation is operating right now. Food is experiential, it's social, it's exploratory.

We wanted to create a space for people who were not experts, but for people who wanted to explore things together.”

Spoon continued to grow to five chapters, and with graduation quickly approaching, Barth and Adler decided they should give their national goal a shot.

“I think it was around the time that all our friends started looking for jobs, getting jobs, and Sarah and I were not super passionate about doing anything specific.

We were like, ‘Why don't we just take the summer and see if we can build this thing into something bigger than it is today?’”

Barth said.

Adler and Barth finished out their leases in Evanston for three months after graduation to see if they could make Spoon work. They needed to determine if there was enough interest nationally

in the idea and if they were capable of building a website that could house so many sub-sites for each chapter.

world. Spoon now has a headquarters located in New York City with 22 team members.

“For three months we set out to do that,” Barth said. “Sarah was Googling how to code, teaching herself completely how to build websites. I was digging through the internet trying to find people who had done something in food in college. By the end of the summer of 2013, we launched this website successfully with the five subsites. We had about 10 new chapters that were coming on board. And we were like, ‘OK, maybe this could be a real thing.’”

“All the teams are starting to develop in a way that looks like a real-person media company. But it's a lot of work because the internet never sleeps. Students always have questions; they always have requests. Our goal is to forever be at service to all the chapters. Our job is to create products that make your lives easier, make your chapters more productive and more efficient.”

After they finished up their leases, the two decided to pick up and move to New York City because they knew it was the best place to build a media startup. They lived in a tiny apartment with another roommate and continued to work on Spoon.

“For the next year, without any direction, we just kept moving forward and launching new chapters. It was just me and Sarah. We would spend all day in our pajamas and not leave the apartment. We were growing, but I think that looking back now, we definitely didn't have a focus.”

In early 2015, the biggest turning point occurred when Spoon was able to get into the Techstars startup accelerator program, a 12-week intensive startup boot camp that taught them how to set goals, track analytics and run a team. At the end, they received a bit of funding so they could begin hiring a team.

“It was great because it was the first time somebody external was helping us get focused, helping us prioritize. It helped turn what Sarah and I were doing into an actual business that could be measured by success, growth and numbers.”

This helped launch Spoon into where it is today: recently acquired by Scripps Networks Interactive – also home to the Food Network – and with hundreds of chapters across the country and the

Keeping Spoon alive and constantly moving forward is a lot of work, especially as it continues to grow. Adler and Barth have not only had to learn how to build the startup, but also to train others and delegate work.

“We've had to figure out better ways to manage everyone so they know exactly what to do, they know exactly what support they have access to and they know how to communicate with each other and with their higher ups. All of that team organizational stuff is really hard as we continue to grow.”

But according to Adler and Barth, all the work is worth it for the impact they are making on college students’ lives. “I think it's really about all the chapter members.

If we were to turn the lights off tomorrow, all of these people who are having this amazing experience with Spoon wouldn't be able to have access. That's what really keeps us going,” Barth said.

“I think the larger mission is building a media company that is really for and by the next generation of people, closing that gap between people who are creating content and people who are consuming content. We're committed to inverting the entire media model in general and being able to give the microphone back to young people who have a lot of things to say and helping them get access to a larger audience so they can make a bigger impact.”

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Something's brewin' Coffee made for the students, by the students.

By Michelle Galliani

A freshman girl sprints down the Annenberg steps in a rush to get to her 2 p.m. Intro to Psychology class. She is dressed for the cold: wool socks, a long coat reminiscent of a camp sleeping bag and a knit hat pulled low over her ears. The girl shivers. She carries a 16-ounce iced cold brew coffee despite the everlasting below-freezing Evanston weather.

This is not an uncommon scene at Northwestern University. Ever since Northwestern’s studentrun coffee business BrewBike opened up shop in Annenberg Hall, students have been sacrificing warm hands in order to get their daily dose of cold brew.

“It’s really nice having BrewBike in a consistent location because I can be sure to get tea every day and know that it's in the same place,” said SESP freshman Talia Meidan.

After debuting the product at Spoon NU’s Spoonfest event in May 2016, BrewBike has been making strides in building a NU student coffee brand. Initially, founders Brammy Geduld and Lucas Phillips envisioned taking over the Sodexo-run coffee stop in University Library, Café Bergson. But their shop – NU Student Coffee – would not be another commercialized Norbucks. Instead, it would be homey and unique with an innovative edge.

Most importantly, it would be owned and operated entirely by their peers.

“It would be an escape from dorm room living and have an entirely different vibe than the rest of campus,” said Geduld. “I saw NU Student Coffee as a representation of student ambition.”

After failed attempts to take over the university space they so desired, Geduld and Phillips turned to the Garage, the center for startups and business development on campus. There, the team looked into all of their options.

Their inquiries led them to Heritage Bikes, a Chicago-based community bike and coffee shop that supplied them with a keg-carrying bike. The mobile coffee shop became a more manageable start and the eventual company namesake, BrewBike.

“There was no hospitality business that was run by students to facilitate entrepreneurial learning,” said Phillips, who serves as CEO. 2017

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“I saw it as a problem that needed to be solved, so we pivoted and solved that problem with our bike.”

The BrewBike is a fully functioning bike with four wheels and two taps that connect to kegs stored within its wooden body. It can be planted anywhere on campus but was most commonly stationed in front of Tech during the fall months. The bike was designed over the summer and began operating in fall 2016, serving Limitless Coffee and Tea. Options varied from day to day but generally included cold brew coffee, chai tea and matcha green tea.

“I liked being outside working the bike,” said Eli Goldstein, a BrewBike employee and director of HR. “It was kind of a chatty spot and a fun place to hang out. People came by and chilled for a bit.”

Eventually, the winter months forced the BrewBike team to seek shelter and expand its menu to include warm beverages. In midJanuary, BrewBike opened up shop in the lobby of Annenberg Hall. The shop now serves hot coffee and tea, bottled matcha tea, caffeinated hot chocolate, butter brew and pastries from Bennison’s Bakery, in addition to the traditional cold brew.

“I love that baked goods are available so I don’t have to go to two different locations for food and caffeine,” said Meidan.

The future for BrewBike is promising. The executive team, now consisting of Phillips, Goldstein, Food and Drink Director Jake Calthorpe and Director of Marketing Abhi Shekhawat, hopes to open a new space in Mudd Library in 2017. Additionally, the team is in the process of designing its own keg so they can make their own brew.

Now that spring has sprung, the company continues to serve its original, sought-after beverages from its bike by the Rock and Tech.

At the same time, Phillips hopes to see BrewBike settle into more wheel-less, stationary locations, and also into the student body culture.

“I see it becoming a part of the NU vernacular,” said Phillips. “’Let’s go get BrewBike; let’s go get some brew.”

PHOTO BY CHARLI HU

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The perks of being an Allison wallflower What nine hours in the dining hall taught me about life and near-death. By Brock Colyar Have you ever gone to the dining hall to work and grab a quick meal, suddenly to find that you’ve been there for hours? I’m sure you have. Nevertheless, I guarantee you’ve never voluntarily stayed in the dining hall from open to close. If you are looking to amplify your mental instability and sample the taste of sweet release from your earthly body, then read below and see if this is the course of action for you.

11:01: I have arrived in the Allison dining hall, the oasis of semiacceptable cuisine on south campus. It is Sunday morning, and I have vowed to spend my entire day here — until the dining hall closes at 8:00 p.m. – for the sake of journalism. Just as journalist Nellie Bly faked insanity to report from within an insane asylum in the late 19th century, I will fake satisfaction with on-campus dining options to experience the trials and tribulations of being an Allison wallflower.

know even though they didn’t want you to know.” She soon followed with: “It’s okay. It’s a good chance it’s not her.” I have seen my first tears of the morning.

11:09: My first course consists of two chocolate chip pancakes, accompanied by two overcooked sausage patties. The first inhabitants of the dining hall are glossy-eyed specimens, dressed well and exhibiting an air of sobriety and jubilance. So far, I have only spotted one pair of pajama pants amidst this sea of theatre performers, dancers and a cappella singers.

1:04: “Yeah!” by Usher just came on the radio. It seems the song has revived some unfortunate memories of last night, and many of the late-lunch diners have left the dining hall. Not so coincidentally, the first hickies of the morning have surfaced.

11:16: I almost congratulate the young man behind me, as he announces that he got to stay at Juliet’s apartment last night. I change my mind when he says, “I would rather have stayed at Maggie’s.”

Damn boys. Damn misogyny.

11:22: As time has progressed, a frightening number of hungover and still-inebriated members of society have wandered in. I have made my first scientific conclusion: The number of pajama pants in the dining hall directly correlates to the number of mistakes made mere hours ago.

12:17: Northwestern’s late-risers, faintly whispering “Sigma Chi” under their breaths, continue to pour in for a carbohydrate-filled breakfast. I only have three words: sweatpants, sandals and slippers… oh my.

12:28: The obnoxious girl wearing a Canada Goose at the table next to me just told the boy across the table: “I thought you should

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12:55: Damage control is in full force at the adjacent table. There have been threats to send out texts, and comforting looks have been rebuffed. I hate to take pleasure in the sorrow of others, but this is arguably more satisfying than an episode of the Kardashians.

1:53: The tables were just cleaned for the first time, and I am worried the kind and quiet Allison workers are suspicious of my motives. I tiptoe to refill my Diet Coke and contemplate moving seats.

Unfortunately, my goal of remaining unseen has been jeopardized by the constant supply of liquids at the dining hall; I have already relieved myself nearly 1,000 times.

3:02: The radio station’s decision to play Ke$ha has nearly cleared the dining hall. Only 10 people remain, and my boredom has led me to carefully observe the way in which bananas are consumed.

Last night’s memories are forever present.

3:23: I have officially lost all self-confidence. The two blondes who brought their own almond milk to the dining hall have reminded me of my miniscule savings account. The couple talking intimately on the other side of the room has reminded me of my non-existent relationship. And the two athletes next to me have reminded me of the Freshman 15 I am desperately trying to drop. Hooray for college.

3:35: “Hello” is playing on the radio. I’m weeping.

Feed PHOTOS BY ALEX SCHWARTZ

4:09: The Allison dish return stopped rotating, and likewise my memory stopped functioning. Though now recovered from my midday breakdown, I have decided to listen to Alanis Morissette, which further agitates my loneliness. There is one other person in the dining hall.

5:12: Due to the shady glances that were thrown in my direction by the dining hall workers, I have opted for a brief smoke break and a stop to re-swipe my Wildcard. Unfortunately the combination of unlimited Diet Coke, coffee and nicotine have climaxed in an uncontrollable case of the shakes, and my heart is beating faster than the replenishment of French fries at dinner time.

5:13: I am concerned I’m scaring the diners of Allison. My caffeineinduced body convulsions mixed with the look on my face that screams, “I know what you ate last meal swipe” are garnering strange looks from all around. Perhaps my decision to begin muttering Hannibal Lecter quotes was not well thought out. I’m currently having to explain to people why my skin is so pale and why I have been in the dining hall for SIX damned hours.

5:25: On my trip to get French fries and a snack from the dessert bar I observed my fellow all-day diner, the gentleman from the halal station. My paranoia and anxiety are making me wonder if he is here on an all-year assignment from Spoon to observe the dining hall. Or perhaps he’s just doing his job. I don’t know anymore.

to whisper and roll their eyes at my presence. I would take action and speak my mind, but I have reverted to the infantile state of drinking chocolate milk and playing with my hair.

6:36: Someone just remarked, “Hey! You were here earlier today.” I have now reached the abyss of my mental sanity.

6:46: Someone just informed me that the dining hall closes at 7:00 p.m. on Sunday. After rejoicing with another trip to the dessert bar, I learned that this is, in fact, not true. For some reason I can’t quit picturing myself as Jack from Titanic, slowly slipping away into the frigid Atlantic Ocean. Perhaps this is because the dining hall’s temperature is 32 DEGREES FREEZING. 7:30: I have now used the restroom upwards of 11 times. The quivering has been replaced by a headache, and I have vowed to eat at Hinman for the rest of the week. ALLISON IS A PRISON. 7:45: The gentleman from the halal station is stalking me, and I can’t decide if the two girls eating pizza close by are twins or one person whose body I am seeing double.

7:51: Allison is playing “Closer” — again. Wishing for the release of sweet death.

7:54: Donald Trump is the president. WHY?

5:40: Not only do I know what everyone in this dining hall ate for their last meal, but I am also keenly aware of the students who have chosen to do an outfit change during the day. I am withholding judgment only because I just spilt soup all over the serving station and my eye is twitching uncontrollably.

5:41: Questioning the morality and sanitary nature of refilling the same milk jug in the dining hall every week.

8:00: Finally, after nine hours, I am being released from my selfcontainment. Not only have I consumed enough food and liquids over these nine hours to send me into hibernation for the rest of winter quarter, but my isolation has led me to question my life and my sanity.

Never again will my trips to the dining hall exceed 45 minutes, out of fear of reviving past memories and feelings. My thoughts and wishes are with the halal gentleman and the sweet lady at the entrance.

6:04: For some reason beyond my comprehension, a group of heinously petty enemies of mine have decided to sit directly behind me FALL2017 2015

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Feed PHOTOS BY JAMES MALNATI, ALLY MARK, AND EMMA DANBURY

senior edition

Don't cry because it's over, smile because you got to eat great food while doing it.

By Jeanne Paulino

As graduation approaches, seniors reminisce about what they’ll miss most about Northwestern. The view of Lake Michigan and the sound of keys jangling at football games are all great, but what about food? Granted, dining hall food is no extravagant culinary experience, and late-night BK doesn’t always leave your stomach in the best state. However, food is the staple of many social gatherings, creating connections that far outlast the fleeting moment it passes your taste buds.

Dorianne Ma, a graduating Spoon writer, began contributing after her freshman seminar professor suggested she look into Spoon. Though Ma has explored much of the Chicago food scene, she says she’ll miss an Evanston staple the most: Edzo’s.

“I’ve never had anything bad there and I know it’s going to be hard to find a burger place that’s as good,” Ma said.

With a menu that boasts an impressive number of burgers, shakes, sandwiches and fries, it’s no surprise that Edzo’s is a Northwestern favorite.

Although Ma enjoys Edzo’s for its flavorful eats, the memories attached to the quirky shop are what she loves most. She distinctly remembers the first time she visited: “My brother took me there for my first football game, and he’s the one who showed me the Biscoff shake. I get a weird sense of family when I go."

••• “I went into Cheesie’s the other day, and I realized how strange that place looks in daylight. Not a single college student was in there, tipsy or otherwise, and it was very disorienting,” said senior Matthew Ruehlman. As most NU students know, Cheesie’s is a pub that offers the best drunchies in town: specialty, ridiculously gluttonous grilled cheeses.

For Ruehlman, however, Cheesie’s represents more than just drunken mistakes and post-party bonding. It represents the four years he has spent here at Northwestern, sticking to the bubble of our campus community, without exploring Evanston at large.

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“I saw hordes of high school students and I got a greater appreciation of the larger segment of Evanston around us that we, as non-local Northwestern students, never come into contact with. It made me feel insignificant,” Ruehlman said. “It also made me want to come back at 3 a.m.,” he laughed.

Seeing that Ruehlman is looking to audition “everywhere” after graduation, perhaps he has the opportunity to do both: see the side of Evanston he has never fully experienced before, and have one more Frenchie with his friends after a night out.

••• Former ASG President Christina Cilento is particularly fond of Joy Yee, which she deems “irreplaceable.” Aside from being a reliable spot to satisfy her craving for admittedly less-thanauthentic Asian food, it has also helped her build relationships.

Cilento and her best friend frequented the restaurant for two years, always running into their favorite server Andrew, whom they got to know well. When he moved to Tennessee, Cilento and her friend “bought him a card and little gift, and he was just so overcome and so sweet.”

Even though Cilento will be studying in Asia post-grad, she believes no other bubble tea will ever replace Joy Yee’s, both because of its flavor and its association with such fond memories. “It reminds me of hanging out on the lakefill with friends on a spring day and not being stressed,” she explained.

It’ll be weird eating a burger that isn’t from Edzo’s, strange not stumbling into Cheesie’s on a Saturday night and inconceivable having bubble tea from a place other than Joy Yee. It’ll be hard letting go of NU and moving into the real world. But these places – what they symbolize, the memories they house – will always remain, even if not physically (R.I.P. the fallen, from Thai Sookdee to Rollin’ to Go). To these three seniors, and every senior graduating this year: Go forth and find new favorite lunch spots or late-night munchies, but never forget your glory days here at good old Northwestern.

Dessert

THE CAMERA EATS FIRST If you didn’t post it, did you really eat it?

By Rachel Cantor

Instagram is full of attractive people and places, but food shots always take the top spot. This year, our feed featured delicious posts ranging from innovative avocado toasts to Chicago’s best donuts. Check out some of our favorite photos from the grid (and show us some love at @spoon_nu!).

@paigetuchner

@graceluxton

@danisfoodiary

@dani_grava

@alexfuruya

@gastronomiegal

@ashleyhackett7

@lauren_goldstein

@thefoodiefriend 2017

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Solution •

Solution

WHAT’S YOUR PROBLEM? HERE’S THE ANSWER

FALL 2015

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