Spoon University at Northwestern Fall/Winter 2020 Magazine

Fall/Winter 2020 WITH

HOMEMADE

SP R E ADS pesto and hummus and cream cheese, oh my!

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IN THIS ISSUE EDITORS’ LETTER STARTER 10 COFFEE SHOP ZODIACS What coffee shop matches your sign?

APPETIZER 11 STORE BOUGHT SPREADS ARE SO LAST SEASON Dip, spread, and schmear these homemade spreads.

FLIGHT 16 DISCOVERING ARGYLE Discover the under-appreciated sister of Chinatown.

ENTRÉE 24 WHY CHICAGOANS AVOID KETCHUP The complicated history between ketchup and the Windy City.

DESSERT 30 2019 FOOD TREND ROUNDUP Explore the biggest trends of 2019 and Spoon’s 2020 predictions.

New decade, who dis?

No, seriously. Let’s talk resolutions. Ringing in the new year, let alone a new decade, means setting New Year’s resolutions. An estimated 50 percent of Americans set goals for themselves, and self-improvement is usually a key theme. Whether that’s giving up dairy to improve your skin or reducing your carbon footprint through resuable grocery bags, many of these self-set goals revolve around health and wellness.

But despite everyone’s good intentions, only eight percent of people actually follow through on these resolutions. As people who usually let their goals fizzle by February,we’ve reevaluated past years’ resolutions to craft our 2020 resolutions to be more realistic and less restrictive. That’s where this issue of Spoon comes in.

Use this colorful, exciting issue as a tool to help develop your New Year’s resolutions in a way that realistically serves you and your lifestyle. Try your hand at something new this year — whether that’s learning how to make pasta from scratch [pg 34] or tackling four delicious homemade spreads [pg 12]. Venture into Chicago-area neighborhoods and explore their offerings. Check out our article on Pilsen and its moutwatering spots [pg 18] or discover Argyle, the under-appreciated sister of Chinatown [pg 16].

Or, make budget your b*tch. Check out our stories on Spoonies’ favorite buys from Trader Joe’s [pg 8] and how to get the best bang for your buck at Whole Foods [pg 20].

Your New Year’s resolution could even be as simple as shaking up your restaraunt regimen. Turn to page six for a Northwestern tour guide’s go-to Evanston eateries that could serve as inspiration for your next meal. Or, flip to page 26 for a healthy dose of hot dog recommendations, especially if you’re a Chicago Dog virgin.

Whatever you set your goals to be, we want this issue to offer a bright, interesting perspective for you to consider. Hopefully, you’ll enjoy this issue as much as we loved creating it.

Your Favorite Campus Foodies, Gabby + Jessie Print Editor + Creative Editor

TrueXpress Lashes TM

$79.

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With your Wildcard

Deka Lash Evanston (224) 765-0717 • dekalash.com Initial set only. Discount applied at time of service

UR O Y S T WA FOOD A H W TE I R O FAV E 2010s?

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PRESIDENTS VICE PRESIDENT PRINT DIRECTOR CREATIVE DIRECTOR ASSOCIATE CREATIVE DIRECTOR EDITORIAL DIRECTOR PHOTO DIRECTOR TREASURER AD SALES DIRECTOR FUNDRAISING & EVENTS DIRECTOR SOCIAL MEDIA DIRECTOR

Samantha Milstein + Lauren Gold Tessa Kauppila p chwra n u Gabby Cano r c t fas break @ taco bell Jessica Paridis Joanna Kim Zoe Malin Zoe Dockser butterfly lime Courtney McClelland kombucha Soo Min Lee Mia Hirsch Sophie Kobylinski

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WRITERS matcha Caroline Bercu, Anika Hendricks, Chloe Krugel, Isabel Gitten, Isabelle Kenagy, Joanna Kim, Julia Moore, Kiki Higuchi, Lauren Gold, Leah Zeuss, Lucy Jung, Maria Aragon, Princie Kim, Sammi Tapper, Sophie Kobylinski, s l w Tessa Kauppila, Zoe Malin bo poke oat milk DESIGNERS Joshua Perry, Quynh-Nhi Tran, Sophie D’Amato Talia Schulhof, Alisa Gao, Joanna Kim, Annie Zhou

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bagels

PHOTOGRAPHERS Amy Choi, Camille Bilodeau, Zoe Dockser, Caroline Bercu, Chloe Krugel, Isabel Gitten, Kexin Wang, Lexi Roumeliotis, Lucy Jung, Maria Aragon, Pranavi Ahuja AD SALES Amanda Brown, Shea Randall, Kirsten Huh, Mili Shah, Elizabeth Farasset, Anika Hendricks

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 2020

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Evanston’s Must-Try Spots by a tour guide as told A behind-the-scenes tour of the best food around campus.

By Chloe Krugel

Northwestern tour guides like myself know the ins and outs of Evanston, especially when it comes to food. “What restaurants do you recommend we check out?” is a question I get all too often from curious parents who want to explore Evanston through their taste buds.

And since Evanston is the dining capital of the Northshore (a fun fact that us tour guides brag about during our spiels), there are plenty of options. Almost too many options. Over time, and after giving more tours than I can count, I’ve narrowed it down to the top spots in Evanston — tour guide style.

IF YOU’RE IN THE MOOD FOR MEXICAN:

Tomate Fresh Kitchen

A tiny shop located within walking distance from campus, Tomate is a Northwestern staple. It’s a go-to spot for students and Evanston residents alike, and for good reason. Between the burritos, freshly-made guacamole and melt-in-your-mouth quesadillas, Tomate dishes out bold flavors for reasonable prices.

Definitely Get: Chips and Guacamole

IF YOU’RE IN THE MOOD FOR SUSHI:

Kansaku

There are a lot of sushi places in Evanston (I’m talking Todoroki, Coast, Koi), so it can get pretty overwhelming for visitors and students! Personally, I recommend Kansaku. Located in the heart of downtown Evanston, Kansaku offers a variety of options for both sushi and non-sushi eaters. When it comes to sushi, this spot is your best bet.

Definitely Get: Any sushi roll with black rice (aka Kansaku’s speciality). Seriously, do it.

IF YOU’RE IN THE MOOD FOR PIZZA:

Lou Malnati’s or Giordano’s

Every Chicagoan is well-versed in this infamous debate. But at the end of the day, pizza is pizza. And it’s a delicious Windy City staple, regardless of which place you choose. Luckily, Evanston has both Giordano’s and Lou Malnati’s, so take your pick! Both offer delicious deep dish options as well as thin crust pizzas.

Definitely Get: Deep dish pizza (a Chicago specialty!)

IF YOU’RE IN THE MOOD FOR MEDITERRANEAN:

The Oliva Mountain

This quaint Evanston restaurant features some of the tastiest hummus and pita I’ve ever had. Served warm, the pita pairs perfectly with the creamy, fresh hummus. This authentic Mediterranean restaurant is a real treat for visitors and students alike.

Definitely Get: Falafel Wrap

IF YOU’RE IN THE MOOD FOR CLASSIC AMERICAN:

Bat 17

Back when I visited Northwestern as a prospective student, my tour guide suggested Bat 17 to my family.

And I continue to recommend it today to my tour groups. Whether you’re craving a hand-crafted burger, crispy wings, a bigger-than-your-head sandwich or salad, the casual eatery has it all.

Definitely Get: Wings or nachos! Perfect for a game day bite.

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My Top Spots of All-Time: Cupitol With an impressive selection of coffees, teas and other beverages, Cupitol is anything but your typical brunch spot.

The delicious menu sets this spot apart and offers something for every type of eater.

Definitely Get: European Breakfast or the Vegan Avocado Toast

Next of Kin A true treat to taste buds, Next of Kin features trendy decor and a lively ambiance. It’s the perfect setting for a meal after a long day of running to classes. The menu changes based on season, but it always features consistent items like the honey butter fries!

Definitely Get: Brussel Sprouts and Honey Butter Fries

Pono Ono Poke

PHOTOS BY CHLOE KRUGEL

Pono Ono’s mission is to provide fresh fish prepared in true Hawaiian style. The restaurant even flies in fresh fish daily from Hawaii, and its commitment to providing authentic flavors carries through in all of the food. I eat at Pono Ono at least once a week so I decided to include this since it is a staple of my diet.

Definitely Get: Build your own bowl! My personal favorite is the Teriyaki Shoyu.

The food scene in Evanston is diverse, vibrant and delicious. Whether you’re craving freshly-made guacamole from Tomate or a slice of Chicago’s beloved deep dish pizza, Evanston has a variety of spots for visitors, students and everyone in between. Hopefully, this list leaves you and your stomach inspired (and hungry).

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What Trader Joe's Items Spoon Members are Talking About Right Now The most magical place for a college student with an appetite.

By Anika Hendricks

Look out Whole Foods, there’s another go-to grocery store stealing the hearts and wallets of Northwestern students. Although it’s far from campus (especially in the cold), students still make the mile-long trek. I wanted to see what the hype behind this grocery store, so I went to the experts: Spoonies. I asked my fellow foodies what their must-have items are. Here’s what they had to say.

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CAULIFLOWER GNOCCHI This was our Spoon members’ favorite item, by a mile. The Cauliflower Gnocchi is popular, and for good reason. On Sunday, this beloved item is usually sold out, according to a Trader Joe’s employee. It’s an extremely versatile food, and our members filled me in on the many ways to prepare it. Some bake it, while others sauté it with butter, pepper and parmesan for a crispier bite. If you’re really feeling gourmet, pair it with TJ’s vegan pesto sauce or the turkey meatballs. Get creative with this pasta alternative.

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EVERYTHING BUT THE BAGEL DIP AND SEASONING Spoonies recommend eating the Everything But the Bagel Greek Yogurt Dip with pita chips or spreading it on crackers for a quick snack. Not a fan of dips? No worries, grab the Everything But the Bagel Seasoning. The seasoning tastes amazing on everything from soup to scrambled eggs. Both items are great for adding a pop of flavor to your favorite foods without struggling to find the perfect seasoning combos.

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FROZEN MANDARIN ORANGE CHICKEN In the mood for takeout? Grab a package of these bad boys. It’s easy to prepare and super tasty. According to TJ’s instructions, add the sauce to a hot pan and stir-fry the chicken in it, creating a tasty bite. Additionally, Spoonies claim you must eat this meal with TJ’s veggie fried rice. It’s so delicious, it puts takeout to shame.

MOCHI Let’s talk desserts. Specifically, the Green Tea Mochi and Crispy Crunchy Mochi Rice Nuggets. Soft, chewy and aesthetic, the Green Tea Mochi can be found in the freezer section. If you don’t like ice cream or squishy textures, the Crispy Crunchy Mochi Rice Nuggets are for you. Adding sea salt makes these small treats perfect for an on-the-go snack or a late night pick-me-up.

PHOTO BY LEXI ROUMELIOTIS

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MEXICAN-STYLE CORN AND QUINOA SALAD This flavorful salad contains a generous amount of Mexican-style corn, grape tomatoes, kale, red and green cabbage, white quinoa, and brown rice. Squeeze in the fresh lime and add the delicious creamy poblano dressing and you have the perfect low-calorie, high-protein meal. It’s difficult as a college student to find a healthy and affordable meal, but the Mexican-Style Corn and Quinoa Salad checks off all the boxes.

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PHOTO BY ZOE DOCKSER

Qui r ky Kitchen Tools All College Students Should Own

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Why waste time when you don’t have to?

By Zoe Malin Cooking in college is all about convenience. Students need to make quick, easy meals that require little preparation, few ingredients and minimal cleanup. That’s where quirky—but incredibly useful—cooking tools come in. Investing in a couple of low-cost accessories will save students time and energy when they put dishes together on the go.

Different brands make their own versions of these kitchen tools, but they’re all relatively the same in functionality. However, prices range, so be sure to check out a few retailers before you make a purchase. World Market and Target in Evanston have their shelves lined with cooking utensils, appliances and supplies galore, and don’t forget to check out small, local businesses that also have out-of-the-box items like these.

2-in-1 Cookie Scoop Spatula

This 2-in-1 Cookie Scoop Spatula does the hard part of shaping dough for you. After you whip up your dough—scraping the sides of the bowl with the spatula side of the tool—turn it around to utilize the cookie scooper. Grab some dough in the tablespoon-sized pocket and pop it out with one press. Line up the shaped dough on a non-stick cookie sheet and then stick it in the oven to bake.

No more time spent measuring out dough means more time eating warm cookies.

Egg Poacher Basket No slice of avocado toast is complete without runny poached eggs, but they can be hard to perfect. With an egg poacher basket, however, you can master this cooking skill in no time. To use, place the egg poacher basket in a pot of boiling water. Crack an egg into the basket and cook until the raw egg turns bright white. Use the handle to lift the basket out of the pot and place the egg directly on your toast.

Pancake Batter Pen Pouring pancake batter onto a hot griddle can lead to quite the mess and lopsided pancakes. A pancake batter pen solves both of those problems. After you make your pancake batter, spoon it into the base of the pen. Screw on the cap and begin to draw circles, squares and other fun shapes on a hot, buttery skillet. If you’re really skilled, you can write your name or make a picture out of batter, too.

Frywall Splatter Guard This handy tool keeps substances like sauce, oil and salty water inside your pan. Before you begin adsadsfasdfs cooking, hold two sides of the splatter guard and maneuver it to fit around the inside of your pan. Then, asdfdsaf stand it upright. If the splatter guard is too large for your pan, fold it in on itself after you stand it up. Voila!

Now you can have all of the delicious stir-fry without any of the messy oil splashing across your stovetop.

Chop2Pot Make sure every piece of the food you chop gets into the pot with this ingenious cutting board. Dice your veggies, meat or other ingredients on the board when it’s flat, and then squeeze the handle to fold the sides of the board upwards. The flat cutting board becomes a funnel of sorts, allowing you to easily pour the small pieces of food into the skillet, pot or pan.

ILLUSTRATIONS BY JESSICA PARIDIS

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COFFEE HOUSE

The relatively new coffeeshop is everything a Libra is: balanced and libra in search of harmony.

Libras adore love, stunning objects and environments that ooze beauty. Without hesitation, this resembles Newport Coffee. From its too-pretty-to-eat pastries to the pristine white decor, the environment is aesthetic and balanced. You’ll head there stressed out and leave feeling at peace and in harmony.

A Capricorn is known for being extremely focused, takes initiative and has a can-do attitude in everything they do. This sign can be a workaholic, struggling to strike a work-life balance that integrates fun with studying. It’s a perfect fit for Peet’s, the ultimate productive study spot. When you take time to enjoy it, however, Peet’s proves fun, youthful and optimistic.

libra

Practical and logical, Virgos are hyper-aware of every detail.

Above all else, this sign wants to help and tends to be kind and supportive. In its practical location in the library to its detail-oriented, impressive menu, Brew Bike helps students out. The student-run coffee shop supports tired, stressed out library- and class-goers with relatively cheap caffeinated beverages, and it’s always there for you when you need it.

Aries love to be on top and tend to be bold and ambitious. Like their fellow fire signs (Leo and Sagittarius), Aries are confident,motivated leaders who build up the community with their cheery personality and direct approach. Naturally, Coffee Lab fits the bill. The trendy shop unites the community of North campus students with its bold coffee flavors and cheerful lab atmosphere.

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ta u r u s Cupitol opened its trendy doors several years ago, and since then, it has seen some serious success. Quickly becoming a staple in students’ study spots, Cupitol has delicious food, aesthetic lattes and great lighting. Like a Taurus, the nature of this spot is loyal and dependable. You can’t go wrong with a C U P I T O L trip to Cupitol. c o ff e e

coffee shop

By Leah Zeuss

Between Peet’s, Starbucks and Brew Bike

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of coffee shops. I narrowed it down to twelve

Philz does coffee differently.

With names like “Philz Way,� the free-spirited atmosphere aligns with an Aquarius, a sign often through to have a nonconformist attitude.

Additionally, the Aquarius is the humanitarian sign, supporting the world through actions; Philz donates to several programs that encourage greener coffee beans and help coffee–growing families.

Many students walk by this French-themed shop without a second glance. However, if you take the time to venture inside, the smell of strong coffee and freshly-baked croissants will send you straight back to the streets of Paris.

Like Cancers, Patisserie Coralie can leave a cold,

distant first impression.

Coralie Once you warm up to them, Cancers are compassionate in nature and highly intuitive. Sometimes, a colorful macaroon and a hand-crafted cappuccino are all you need.

local spots, studied the ins and outs of each one

gemini

and gave them corresponding zodiac signs.

Geminis constantly juggle passions, hobbies, careers and friends. Out of all the Zodiac signs, the Gemini is the social butterfly of the group.

Norbucks, like this sign, is the place to go if you’re feeling social. Inevitably, you’ll see about 10 people you know and end up chatting more than you study.

Whether or not you want to admit it, we all love a fat dose of astrology. But, combined with overly-aesthetic lattes near campus?

Utter perfection.

o s i e r Mam Ho P I E C O M PA N Y a deluxe Recipes

COLEC TIVO c o ff e e r o a s t e r

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Eccentric, bustling and hip, Colectivo has all the personality traits of a bold, wanderlust Sagittarius. If Colectivo is your go-to spot, you’ll know exactly what I’m talking about when I say the coffee shop is for adventure seekers and those who are willing to try anything. Effortlessly magnetic, Sags attract people with their charm and flexibility.

Between its versatile menu and unique environment, Colectivo is the best fit.

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Scorpios are often misunderstood, but one thing remains constant: this sign knows what they want and isn’t afraid to work hard to achieve it.

Additionally, Scorpios are most closely associated with lust and pleasure. For the ultimate pleasure, Hoosier Mama has mouthwatering, totally tempting pies that’ll blow your mind.

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RBUCKS

picses A mixture of fantasy and reality, Unicorn Cafe aligns perfectly with the magical, compassionate personality of a Pisces.

This sign has a limitless imagination and is naturally creative. Unicorn Cafe ORN CA C F NI U is just that – creative and dreamy.

Not to mention, the drinks are totally magical.

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The center of attention, Leos love the spotlight. Similar to the world’s most well-known coffee chain, Leos are natural leaders and known for their stability, loyalty, and consistency. You’ll almost always get a seat when you head over to SHERBUCKS Sherbucks and a cup of above average coffee, hence the consistency. You can never go wrong with a study session here.

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ZODIACS (to name a few), Northwestern is home to a lot

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ILLUSTRATIONS BY SOPHIE D’AMATO

Appetizer

Store-Bought Spreads are So Last Season Spice up your snack game with these homemade toppings.

By Zoe Malin The next time you reach for a container of Sabra or a jar of Justin’s at the grocery store, stop yourself. Homemade is always better, and these spreads add unique flavors to any charcuterie board or piece of bread.

To make each recipe, throw the ingredients in a food processor and blend for about two minutes. No cooking skills are required! Since the spreads require very few ingredients, they’re perfect for at-home chefs on a budget, too. Each pairs perfectly with crackers and veggie sticks, and a few can be enjoyed on toast or even waffles.

PHOTOS BY ZOE DOCKSER + LEXI ROUMELIOTIS

Vegan Pine Nut Pesto

Umami Hummus

1 pound basil [washed with leaves taken off the stems] 1/4 cup extra virgin olive oil 1 cup raw pine nuts 1 garlic glove salt + pepper *add more olive oil for a thinner pesto and less for a thicker one

1 15-16 oz can of chickpeas 1/4 cup tahini 2 tbsp water 2 tbsp lemon juice 2 tbsp olive oil 5 sheets of dry seaweed salt + pepper

1. Place all ingredients into a food processor and blend until smooth.

2. Spread on slices of toasted baguette to serve, and store extra to stir into pasta or use as a marinade. *Store in a tightly sealed mason jar in the refigerator for up to 2 weeks.

Strawberry Poppy Seed Cream Cheese 8 oz cream cheese 1/4 cup seedless strawberry jam 2 tbsp poppy seeds 1. Place the cream cheese and strawberry jam into a food processor and blend until smooth.

2. Scoop the mixture into a bowl and use a spatula to fold in the poppy seeds.

3. Schmear across rice cakes. *Store in a tightly sealed mason jar in the refigerator for up to 2 weeks.

1. Place all ingredients into a food processor and blend until smooth.

2. After scooping the hummus into a bowl, crush a sheet of dry seaweed on top.

3. Snack on with vegetable sticks, like celery + carrots. *Store in a tightly sealed mason jar in the refigerator for up to 1 week.

Honey Nut Butter 1/2 cup raw cashews 1/2 cup raw pecans 1/2 cup raw almonds 1/2 cup raw peanuts 2 tbsp coconut oil 1 tbsp sea salt 1/4 cup honey 1. Place all ingredients into a food processor and blend until smooth.

2. Enjoy with pretzels, bagels or even waffles. *Store in a tightly sealed mason jar in the refigerator for up to 1 month.

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Appetizer

Newport Coffee: The Newest Coffee Shop On The Block Get your hands on a warm cup of coffee with the cool touch of Scandinavia.

By Princie Kim Newport Coffee House is one of the newest coffee shops in Evanston that opened its doors this past summer, calling the former beloved Cheesie’s space its home. Evanston has no shortage of coffee shops, but Newport’s Swedish origins and high-quality coffee distinguishes it from the rest.

PHOTO BY AMY CHOI PHOTO BY CAMILLE BILODEAU THE ATMOSPHERE

One step inside Newport Coffee transports you to an airy white oasis, making you momentarily forget about the depressing greyness of Chicago.

As Instagram-friendly as it may be, the minimalist interior wasn’t designed with social media in mind but was inspired by the owners’ Scandinavian background. The husband and wife team, Mikael and Lotta Bengtsson, wanted to bring a slice of Sweden to Evanston.

“From Sweden, there’s a lot of inspiration to bring here to the U.S. You can see in just the look and feel the Scandinavian style is where less is more,” said Mikael.

THE MENU

The Swedish influences don’t stop with the decor; the food and coffee reflect it as well.

Newport’s pared-down drink menu is simplistic, featuring nothing more than the classic drips, espressos, cappuccinos and lattes. The Swedish experience even extends to the

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alternative milk options, where Sweden-based Oatly brand oat milk is one of several options for dairy-averse customers to choose from.

To compliment the coffee, there are pastries specially sourced from North Chicago-based Phlour Bakery. Among the croissants and scones lining the glass display case are kanelbulle, Swedish cinnamon buns the Bengtssons developed with the bakers at Phlour to sell exclusively at Newport. More substantial food options are also available on the newly launched food menu.

“We wanted to have that style that we liked from Sweden,” said Mikael. “It’s a little bit healthier. It’s more real, and that’s what we tried to reflect in our food menu here.”

Extensive time and care goes into making every cup of coffee at Newport. To ensure the highest quality possible, the Bengtssons spend countless hours sourcing, sampling,

testing and roasting all of their coffee beans before pulling any espresso shot or pouring any drip. Prior to moving to the United States, the Bengtssons had their own coffee shop in Sweden, where they taught themselves everything they know about craft coffee. Just like they did in Stockholm, the couple roasts all of their coffee beans themselves at their original location in Bannockburn.

“I don’t get to sit down and have a coffee much. I’m testing nonstop to make sure we are making the best coffee we can,” said Mikael. “But I’d rather take that extra step and do it right.

It takes longer, but we believe it makes it better.”

While you might just come to Newport Coffee looking for a boost of caffeine, you’ll end up with a Swedish-influenced experience. Where else could you get a taste of top-quality coffee and a taste of Sweden at the same time?

NEWPORT BARISTAS’ FAVORITE COFFEE HACKS

1. Ask for half oat milk and half macadamia milk for any milky drink for a sweet, creamy flavor.

2. Put a square of chocolate at the bottom of an espresso shot.

3. Add a square of Ghirardelli chocolate to drip coffee for a twist on a classic mocha.

4. Add golden syrup (a sweet mixture of cinnamon, turmeric and ginger) to any drink for the taste of warm winter spices.

5. Drinking out of a ceramic/glass cup, not a paper takeout cup, gives the coffee a better flavor.

Appetizer

MUST-HAVES AND MUST-AVOID ITEMS Everything you need to know about this fresh, healthy-ish vending machine.

By Caroline Bercu Acai Blueberry Tea Squares Acai Bluebe rry Tea Square s

North Napa Salad

Chips + Guac + Greek Yogurt l ow Granola B

This is a personal favorite. The combination of puffed millet, blueberries, pumpkin seeds and infused tea tastes just like Trix cereal. Each bite will remind you of your sweet childhood, and when you finish, you’ll definitely want more. It’s the perfect snack at only 120 calories per container. I highly recommend this.

Chips + Guac

North Napa Salad

Chips and guacamole seem to be a fan favorite among Farmer’s Fridge customers. If you’re looking for a simple snack, this is a great option. The container comes with whole wheat chips, homemade guac and pico de gallo. Sounds almost too good for a study session.

This fresh salad is filled with both protein and flavor. From the juicy grapes to the cucumbers and avocado, this salad is popular among students.

Other ingredients include mixed greens, chickpeas, dried cherries, feta cheese and pistachios with balsamic vinaigrette to top it off. Before trying this, I was hesitant about eating salad out of a vending machine. However, I was pleasantly surprised to find how fresh it was.

Greek Yogurt + Granola Bowl Featuring rich vanilla yogurt and honey mixed with fresh fruits, this bowl is the perfect onthe-go breakfast. Plus, the bowl comes with tasty housemade granola. This option is filling and makes Mudd more bearable. It’s the best yogurt option the Fridge offers; however, this is not a great option for our gluten- or nut-free readers.

Smoked Cheddar Cobb Salad I was overwhelmed with the variety of flavors in this salad. Ingredients include “applewood smoked cheddar cheese”, fire-roasted corn, smokey barbeque sunflower seeds, dijon dressing, hard boiled eggs, carrots and more. This is a weird mix of both sweet and savory, something that I personally like to indulge in separately. Because the Fridge is made up of premade foods, this salad is a less popular option due to the abundance of ingredients it includes.

Smoked Cheddar Cobb Salad

Sesame Cashew Noodle Bowl

Grilled Chicken

PHOTOS BY LEXI ROUMELIOTIS ILLUSTRATION BY JESSICA PARIDIS

Sesame Cashew Noodle Bowl

Grilled Chicken

The Sesame Cashew Noodle Bowl is definitely not an allergy-friendly option, as it contains wheat, soy and tree nuts.

Some customers claim the bowl tastes a little salty for their liking and that the mix of ingredients leaves a bizarre aftertaste.

Although grilled chicken is a great source of protein and a lean meat, I would steer away from this option in the Farmer’s Fridge. Some consumers say that the grilled chicken has a rubber consistency. I would definitely be cautious about this one.

Between the salads and the bowls, Farmer’s Fridge is a great option for fueling up during finals. There are tasty, healthy options for all types of eaters. You can find a Farmer’s Fridge in Norris University Center, Mudd Library, The Garage and Main Library. The food is restocked Monday through Friday at most locations to ensure freshness. Try it out and see how it compares to that stale bag of chips. Plus, new customers get 50 percent off their first order. What’s the harm in trying?

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Appetizer

Breaking Down The New Sugar La Everything you need to know about your nutrition labels.

By Sophie Kobylinski Dietary consumption culture is changing. Gone are the days when big food companies could get away with flooding their products with added sugar--without consumer knowledge. The nutritional harm of added sugar is coming to light, with fat finally losing its status as enemy to a healthy diet. Unprecedented levels of obesity have led to a global trend of increasing nutritional awareness, prompting lawmakers in the United States to recognize their role in public health and take action toward a healthier society.

PUBLIC POLICY CHANGES What specifically is being done by US lawmakers? The FDA released a statement in June 2019, providing new guidance for display of added sugar in nutritional labels. This statement expands upon previous label requirements, most notably demanding the display of the amount of and daily value percentage for added sugars.

Nutritional guidance found in the 2015-2020 Dietary Guidelines for Americans suggests no more than 50 grams of added sugar per day as part of a general advised diet of 2,000 calories a day. This recommended intake of sugar is currently exceeded by the average American.

The FDA has provided clarification for sugar syrups and other added sweeteners, encouraging company transparency in terms of sugar content. This update to previous nutrition label regulation is part of an intention to increase consumer awareness and encourage informed decision making when it comes to consumption. The new changes to FDA policy are slated to go into effect in January of 2020.

Added sugar is also being targeted directly by the government in forms of taxation. Trial sugar taxes have been introduced across the country, in hopes of establishing an economic incentive for increased public health. One example of this is a 2015 excise tax on sugar introduced in Berkley, CA among low-income communities. The bill established a penny-per-ounce tax on sugar sweetened beverages.

In the three years since this tax was put in place, consumption of artificially sweetened drinks has decreased by 50 percent. This is the first study to show the effectiveness of a sugar tax in the United States. The positive outcome is inspiring lawmakers across the country, as taxation appears to be a viable way to fight our intake of added sugar and subsequent health problems such as obesity and heart disease.

KNOWLEDGE IS POWER In light of these new policy changes, Americans will have increased transparency when it comes to the foods and drinks they consume.

Nutrition labels will reveal the added sugar quantities in products that companies haven’t displayed.

Food companies work under economic incentive, so added sugar has been an effective way to produce the most tasty and profitable product.

With this new policy, consumers will be able to distinguish added sugar from total sugar in these products.

It is still up to the public to make the smart nutritional decision, but with more information at their disposal it will be easier to make health positive choices. Policy change has generated necessary transparency between food companies and the consumer.

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aws PUBLIC HEALTH Why is it helpful to be aware of added sugar within processed food?

The problem with our consumption of sugar is that added sugar lacks the same complexity of natural sugars found in fruits and vegetables. Natural produce contains fiber that helps to slow down the body’s absorption of sugar; however, added sugar is stripped of the same important fiber, meaning the body’s digestion is extremely rapid.

High levels of added sugar intake spikes blood sugar levels and leads to long term problems with insulin resistance. Additionally, added sugars provide consumers with almost no nutrients and empty calories that lead to extreme levels of weight gain.

Sugar is a delicious part of life, but one that should be chosen consciously with consumer knowledge.

ILLUSTRATION BY ANNIE ZHOU

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DISCOVERING ARGYLE: ARGYLE: DISCOVERING THE UNDERAPPRECIATED UNDERAPPRECIATED THE Dive into delicious Asian cuisine, just a few miles from Evanston.

By Joanna Kim Everyone knows Chicago’s Chinatown, but have you heard of her sister, Argyle? Argyle has some of the best authentic Asian restaurants in the area and is the perfect place to visit when for the ultimate Asian comfort food. Before you plan your two-hour trip to Chinatown, discover Argyle and some of its tastiest restaurants.

Uptown Pho Stepping off of the Ventra train at Argyle station, you’ll probably catch a strong whiff of the Vietnamese comfort food, pho. The source of this delicious smell is Uptown Pho, arguably the best pho spot in Chicago. All authentic pho restaurants must provide: pho with a deep and complex broth, fresh bean sprouts and cilantro, the classic large white bowl and loud Vietnamese radio music.

Uptown Pho checks all of these boxes. The classic Pho Tai, which is pho with eye round steak, packs so much complexity and flavor in its broth, you’ll have to catch yourself from slurping it up all at once.

Ba Le Sandwich Evanston’s food scene has nothing on Ba Le Sandwich, especially when it comes to their Banh Mi. Banh Mi is a Vietnamese-styled baguette sandwich traditionally consisting of meats, cilantro, jalapeno, pickled carrots, cucumber and pickled daikon. Ba Le Sandwich offers different variations of this sandwich. But, what sets this shop apart from others is its fresh ingredients, which can easily elevate a sandwich from subpar to mind-blowing.

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SISTER OF OF CHINATOWN CHINATOWN SISTER Sun-Wah BBQ The Mayor of Flavortown, Guy Fieri himself, visited this store. Sun-Wah BBQ was featured in the opening episode of Diners, Dine-ins, and Drives’ season 29, and yes, he devoured all of the dishes provided by chef and owner, Eric Cheng. You must try the off-menu Beijing Duck Dinner, which has to be ordered at least a day in advance. The dinner consists of peking duck, Gao Bao buns, duck soup and duck fried rice or noodles. The peking duck is prepared as it’s done in Beijing—carved right in front of you (hello, Instagram content). Visit SunWah BBQ if you’re looking for a meal that’s—­­­as Guy would say—“a festival of funk!”

Bingo Tea Are you tired of Evanston’s Kung Fu Tea, but need to fuel your boba needs? Bingo Tea is only a block away from the Argyle station, and offers some of the best boba drinks around. If you’re craving a savory drink, the roasted oolong milk tea with boba is a smooth, classic option. For a more refreshing drink, try the mango yogurt drink—the perfect combination of fresh mango pieces, yogurt and milk.

Miss Saigon Restaurant While Uptown Pho provides traditional Vietnamese food, Miss Saigon offers a more modern version of the cuisine. The restaurant has a contemporary layout with long tables, suitable for large groups of people. The Viet Salad with pork and shrimp tastes like a deconstructed Banh Mi sandwich, consisting of fresh cilantro, carrots and savory meat. Also, the Saigon Roll is a fun twist to a traditional spring roll; it’s shaped to appear like Japanese sushi rolls.

Chiu Quon Bakery When it comes to sweet-yet-savory desserts, nothing is quite as delicious as Hong Kong-style pastries. Chiu Quon Bakery is a small bakery that offers these cheap and diverse type of baked goods. If you’re overwhelmed by their large selection, I suggest the classics--egg tarts and sesame balls with red bean paste. The store is open from 7 a.m.-10 p.m., making this spot a great option for breakfast, brunch or a late-night dessert. Prices for the pastries range from $1 to $6, which makes it incredibly affordable for college students.

PHOTOS BY KEXIN WANG

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Pilsen: Pink Line’s Tastiest Stop Picking out the best of Chicago’s lower west side neighborhood

By Maria Aragon Take an adventure on the Pink Line over to Pilsen and discover paletas, tacos, conchas and more. The Chicago neighborhood, located on the lower west side, is a community rich in Latino flare. Colorful murals line every block, and authentic tacos are waiting to be discovered. For my fellow Horchata connoisseurs, Pilsen is the place for you. Check out my top Pilsen foodie picks that will leave you queriendo mas (wanting more)!

PHOTOS BY MARIA ARAGON

La Mejikana

1820 South Ashland Avenue Chicago A twist on traditional Mexican, La Mejikana is best known for its handmade blue corn tortillas. If blue tacos aren’t reason enough, then “La Hamburgesa Chida”--a hamburger containing chorizo, beef, onions, Chihuahua cheese, Chipotle mayo, an over easy egg and guacamole--should change your mind.

If you’re looking for a seafood-centric dish, order the Pulpito Asado--roasted octopus topped with cilantrochimichurri. It’s a lively and welcoming space, serving tasty tacos and a solid array of drinks (get a Mexican Coca-Cola to pair with any item on the menu).

Pl-zen

1519 West 18th Street Chicago Great drinks, plus an underground vibe--check out Plzen. A casual candelit gastropub, this spot is decked out with colorful paintings and great smells. The raving online reviews speak for themselves. If you get a chance, head over there and sample its popular cocktail variations, including an adult “Not Your Mother’s” Horchata.

Taqueria Los Comales 1544 West 18th Street

If you’re on the hunt for authentic Mexican food, stop

by Taqueria Los Comales. Enjoy colorful window art and energetic music while you stuff your face with pork, chicken or beef tacos. At around $2.25-$3.00 per taco, mixing and matching different toppings will

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Starter allow you to find the perfect combination to suit your taste buds. Pair your tacos with a Jarritos or an aguas frescas for the ultimate experience.

Coyotes

1451 West 18th Street Chicago We’ve all had those irritating late night cravings, and Coyotes is the place for inexpensive, mouthwatering food at any hour, day or night. A small family-owned spot, Coyotes offers some of the most authentic and flavorful dishes you have ever tried! It’s a taco- and burrito-lovers oasis.

Panaderia Nuevo Leon 1634 West 18th Street Chicago

Leave room for dessert and head over to Panaderia Nuevo Leon. In true Hispanic fashion, coffee and bread deck the shelves here. It’s almost overwhelming. Don’t worry, just grab a tray and a pair of tongs and grab a couple conchas (try the original flavor) and buñuelos for the road. Plus, there are great vegan options to pick from. Trust me, you’ll love every carb-filled moment inside this sweet-smelling bakery.

Xurro

1710 West 18th Street Chicago Located inside the eighteenth train station, Xurro dishes out some seriously tasty coffe, Horchata and churros. Let this place be the first or last stop on your Pilsen food tour because the location is both convenient and inexpensive.

It’s a great way to get your churro and caffiene cravings met. You must try Abuelita’s Hot Chocolate, along with the churro sundae if you have a sweet tooth.

El Sabor de México 1639 West 18th Street Chicago

Have you seen those bright and delicious fruit popsicles on your social media feed recently? If so, give El Sabor de Mexico a try. At $2 a pop you can try original flavors such as strawberry, chocolate or mango. If you’re feeling really adventurous, flavors such as tequila, mamey, cucumber with chili and guava are also available. In addition to these icy treats, this spot dishes out food items including tamales and tortas. Another highly recommended item is the coveted Mangonada which is made of mango, orange juice, chamoy, lime and salt, good for both trying something new and capturing Insta-worthy content.

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The 14 Cheapest, Tastiest Things A Broke College Student Can Buy At Whole Foods Satisfy your cravings and your budget with these tips and tricks

By Julia Moore Between its insanely-stocked salad bar and its impressive range of flavored seltzer waters, Whole Foods is a foodie heaven.

Sometimes, however, it can be hard to justify spending $50 on five items—especially when there’s the beloved (and cheap) Trader Joe’s down the street. So, how cheap can a college student really get at this pricier food spot? It only took a quick exploration of the Whole Food aisles to hunt down the cheapest, tastiest goodies that will make your stomach (and your wallet) happy. Check it out.

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Kettle Brand Chips – $2.99 per bag Chips are a college student’s best friend. Eat them as a late-night snack or while you’re spending the majority of your day locked in Periodicals. Chips have you covered, and Whole Foods sells Kettle Brand chips for a mere $3.00. The flavor options are impressive -- there’s barbeque, sea salt and vinegar, chili lime, jalapeño, sour cream and onion and more.

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SPOON’S LIST OF WHOLE FOODS

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Organic Peeled Baby Carrots – $1.69 An easy snack that will stay fresh in your fridge for weeks on end. Pair them with hummus, nut butter or enjoy them on their own. They’re guaranteed to curb those 4 p.m. cravings.

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Mini Pastries – $2.00 each A sweet tooth is great and all until it comes time to spend $7 on a pint of your favorite Ben & Jerry’s ice cream. For a fraction of that price, Whole Foods offers a sweet mini pastry section. Grab a crème brûlée tart or a cupcake for just $2 each.

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Large Hass Avocado – $1.69 each or 6 for $3.99 There’s never a bad time for some avocado toast.

Especially when it’s as cheap as this. Spice up your Plex breakfast routine and stock up on these bad boys. The next time you’re at the dining hall, skip the cereal and make your own avocado toast (without breaking the bank).

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Siggi’s yogurt – $1.59 each OR $4.39 for 8 squeezable OR $1.99 for 8oz. yogurt drink There’s yogurt. There’s even Greek yogurt. And then, there’s Siggi’s. The Icelandic take on yogurt is thick, creamy and the perfect way to kick off your morning. Plus, there’s a flavor for everyone.

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Wrap – $6.99 Pick up a tasty on-the-go wrap from Whole Foods without putting a dent in your wallet. There are plenty of combinations for all taste buds: sonoma chicken salad wrap; chicken curry wrap; blackened chicken salad wrap; cali club wrap; turkey cheddar wrap; cranberry tuna wrap. You get the point.

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Snack break boxes – $5.99 Late to class? Take one of these snack break boxes for when you get hungry in your discussion section or lecture. These protein-packed boxes are a great way to mix up your snack regimen. Cheese, crackers, turkey, fruit, eggs, nuts. The options are endless.

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365 Brand Individual Instant Oatmeal– $1.99 This time of year, temperatures in Chicago are grim. Pick up an individual packet of instant oatmeal for less than $2 for a warm pick-me-up. Flavors include Maple Brown Sugar Pecan, Apple Cinnamon Chia and Triple Berry.

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Unsweetened Apple Sauce (6 pack) – $2.69 Adults can eat apple sauce too, you know. Relive your favorite childhood snack for as little as $2.69. It makes for a great snack to stow away in dorms. You never know when a moment could call for some apple sauce.

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Daily Deals These deals apply only to Amazon Prime members and are only available Friday-Sunday.* To become a Prime member, create a Prime Student account and avail of the perks of Prime FREE for six months.

“Sandwich Cremes” Box -- $2.99 It’s Whole Foods’ take on the classic cookie. Get it chocolate, vanilla or, if you can’t choose, get both with a box of mismatched.

FRIDAY: Get any two slices of pizza for $5. Every other day, $7 for two. Choose from classics like margherita and sausage, or be more adventurous with options like barbeque chicken pizza and hawaiian style.

SATURDAY:

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365 Brand Mac and Cheese – 99¢ It’s fast and easy, you can make it in the kitchen on your floor and you know you’ve been craving it for weeks. Get your shells original, white cheddar or with alfredo sauce for only a buck. Yes, a buck. You can’t put a price on the happiness that comes from mac and cheese.

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Honest Tea – $1.69 each Flavored iced teas can get pretty pricey.

For a refreshing burst of flavor, hit up Whole Foods and pick up an Honest Tea. Flavors include “Just” Black Tea, Green Dragon, Black Forest Berry Herbal, Peach Oo-la-long and more.

Get $2 off an $8.99 rotisserie chicken. Head over with a group of friends or even the people on your hall and share some chicken to avoid another night of dry meat in the dining halls.

SUNDAY: Score 20 percent off each pound of sliced in-house deli meats and cheese. Tired of the mediocre cheddar in Allison? Make your own sub with some fresh meats, while scoring a deal.

DAILY: The “Chef’s Plate” deal is offered everyday. Get one entree and two sides for $9-12. * Explore Whole Foods’ website for the Downtown Evanston location to see all new deals and sales, updated weekly.

PHOTOS BY ZOE DOCKSER

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Naked Juice – $2.99 Naked Juice is the $3 boost of energy and vitamins you never knew you needed until now. This line of healthy juices features a similar texture to your favorite smoothie and come in a variety of tasty flavors like Kale Blazer and Green Machine.

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12 oz Allegro Coffee – $1.95 Coffee lovers, rejoice. Gone are the days of spending $8 on a drink at Starbucks; instead, head to Whole Foods and grab a refreshing Allegro Coffee for under $2. It’s almost too good to be true.

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New York Bagels, But In The Windy City Like a traditional New York bagel, but different.

By Lauren Gold

It’s no secret: New York does bagels best. If you’re eating a true New York bagel (because not all bagels in NYC are the real deal), it’s equal parts chewy and crunchy, served warm but not too hot and is filled with a variety of schmears and toppings wider than your mouth.

Making an authentic New York bagel is no simple task, as the process involves fermentation, hand rolling, boiling and baking to a welldone perfection.

As a Northwestern student from New York, I’ve often complained about Chicago’s lackluster bagel scene. Is there a bagel in the Windy City that comes close to a New York bagel? I did a deep dive into the bagel offerings here, and I’m happy to report that there are some pretty authentic bagel places in Chicago. Here are my top five spots to check out on a Sunday morning. Because just like Mean Girls wear pink on Wednesdays, New Yorkers indulge in bagels on Sundays.

NEW YORK BAGEL AND BIALY CORP 3556 1/2 Dempster Street Skokie

Churning out premium bagels since 1987, New York Bagel and Bialy Corp is as authentic as it gets in Chicago. Step inside and you’ll feel as if you’re in a bagel shop in NYC, which is a pretty hard thing to find in Chicago where most bagel spots tend to feel more like coffee shops or bakeries.

New York Bagel and Bialy is unabashedly a bagel store and they want you to know it. If you want to go to New York without stepping on a plane, this is your spot.

THE BAGELERS

2461 N Lincoln Avenue Chicago

Although you’ll rarely order a bagel at The Bagelers without a lengthy wait, the overpowering smell of fresh bagels will keep you from succumbing to the coffee shop across the street. Bagels here are kettle boiled, which according to the owner makes them sweeter than an average bagel. Better yet, The Bagelers is right off the Fullerton stop on the red line, so it’s an easy trip from Evanston on any day. You can’t go wrong with anything on the menu here, but if you have a sweet tooth, try the pretzel bagel with Nutella.

LITTLE GOAT BAKERY

820 W Randolph Street Chicago

You’ve probably heard about the Little Goat Diner or Duck Duck Goat, tried and true classics from the beloved Stephanie Izard. But what you may not have heard about is the gem of a bakery cocooned inside Little Goat PHOTO BY ZOE DOCKSER Diner—Little Goat Bakery. Izard illustrated her inspiration for this bakery by stating, “We wanted to spread out and have a dedicated baking kitchen where the flour could dominate and Greg our baker and his fellow lovers of baking could play with flour all day long without worrying about where we are going to braise goat legs.” Let me tell you, these bagels deserve just as much love as Izard’s goat. Bagel flavors range from the typical everything to the completely unexpected grumpy goat (golden raisins, fennel seeds and goat cheese). Same goes for the schmears, as you can find anything from spring onion cream cheese to peanut butterbutter and honey masala cream cheese. Make sure you’re there before noon to get your hands on these!

CHICAGO BAGEL AUTHORITY 953 West Armitage Ave Chicago

If you’re looking for a delicious bagel that will get more likes on Instagram than your selfies, Chicago Bagel Authority is the place for you.

These bagels epitomize bagel eye candy—they’re overstuffed, colorful and huge! This is no place for an ordinary bagel, so prepare yourself for something ridiculous like the Fat Dalbert (bacon, chive cream cheese, scrambled egg, muenster, gouda, swiss and croutons on a garlic bagel) or the Dank N Eggs (scrambled eggs, roast beef, bacon, smoked cheddar and honey mustard on an everything bagel). As long as you come with an empty stomach and charged phone, you won’t be disappointed!

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THE COST OF EATING HEALTHY A nutritional diet comes with a steep cost.

By Kiki Higuchi A friend of mine once raised the question: “I don’t understand why everyone doesn’t just go vegan! It’s healthier, it’s humane and better for the environment. Are people just that stupid?”

Don’t get me wrong, I see where she’s coming from. However, as I sat in her million-dollar home in the heart of Silicon Valley, I couldn’t take her seriously. People are not stupid; they simply don’t have what you have. More specifically, the majority of people don’t have financial means to take up veganism.

A healthy diet is a privilege that not everyone can afford. During my childhood, having lots of fresh fruit in the house was something to celebrate. If we had fresh fruits or vegetables it meant that my dad had worked overtime that week and could afford to buy them. Going out to eat didn’t mean an excursion to an Italian restaurant; it meant fast food, or at best, Denny’s.

Inaccessibility to healthy foods, and to supermarkets in general, is a large factor contributing to obesity and poor nutrition in low income communities. According to the University of Michigan Health System, as poverty rises so does the rate of childhood obesity. For every one percent increase in low income status there is about a one percent increase in the rate of childhood obesity.

If you do a simple search on Google Maps, the distribution of grocery stores in the Chicagoland area says a lot about the differences between socioeconomic classes. Whole Foods store locations remain concentrated on the north side of Chicago and along the lake shore in wealthier neighborhoods. There is a lone Whole Foods in Englewood, opened to combat the food desert that exists in neighborhoods on the south side. However it’s seen more as a symbol of gentrification than an aid to the neighborhood.

In contrast, the chain Save A Lots are concentrated on the south side. Save A Lots are smaller stores with less variety, which allows them to cut costs. While they do offer fresh produce, these stores don’t offer organic products. Furthermore, Save A Lots are far and few in between. The average distance between a Save A Lot ranges from two to four miles apart while the average distance between two Whole Foods stores is about one to two miles.

However, accessibility isn’t the only problem. Back home, I could walk two minutes and get to my local grocery store but still, our fridge was rarely full. It’s seems obvious but many forget: affordability is a huge obstacle to achieving healthy eating at lower income levels.

With another Google search, you can easily create a price comparison chart. A bagged salad of iceberg lettuce is $0.99, while organic spring greens cost roughly $3.89. The difference between iceberg lettuce and spring greens in nutrition is almost as big as the price difference. A Whopper meal costs $6.49 while the Chicken Caesar Salad costs $6.19, not including a drink or a side. Healthier food options come at a steeper price.

Organic

Non-organic

Apples

$1.99 per lb

$1.69 per lb

Strawberries

$1.50 per lb

$1.19 per lb

Potatoes

$0.99 per lb

$0.35 per lb

Onion

$1.75 per lb

$0.65 per lb

ILLUSTRATION BY JOANNA KIM

The difference in prices between organic and non-organic foods comes down to just a few cents, but a few cents makes all the difference when you live paycheck to paycheck. Organic foods feature more nutrients and contain less pesticides, but the choice between making rent and spending more money on slightly healthier foods is an easy one.

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Why Chicagoans Avoid Ketchup The Windy City and this tomato sauce concoction have a history. But why?

By Isabelle Kenagy

PHOTO BY LUCY JUNG

Work hard, play hard...eat well? That’s how the saying goes, I’m pretty sure. At least, that’s the philosophy Chicagoans live and abide by. Food is at the core of this city. Specifically, a Chicago Dog. From tried-and-true Portillo’s to Wrigley Field, hot dogs are found in every corner of the Windy City. Naturally, Chicagoans hold their hot dogs to pretty high standards. And the one condiment they refuse to let stand alone on a hot dog—ketchup.

History of the Hot Dog The Chicago-style hot dog emerged from a variety of communities over time. While immigrants brought and developed the legendary meat tube, Germans were the first to bring the idea of a hot dog to the city in the 1840s. But it wasn’t until Jewish immigrants started arriving that the hot dog really got its start.

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The German immigrants introduced the “frankfurter,” which combined different types of discarded meat (including pork), but Jewish immigrants could not eat this version of the hot dog because of Kosher practices. To solve this, Austro-Hungarian immigrants Samuel Ladany and Emil Reichl created an allbeef version of the hot dog and introduced it at the Columbian Exposition. The new sausage was wevll-received and thus Vienna Beef was born.

After this, the new meat concoction hit the streets. Hot dog vendors lined up next to bakers, like Sam Rosen who created the delectable poppy seed bun, and vegetable vendors who sold traditional Jewish and Eastern European vegetables like onions and pickles.

Eventually, buyers realized if they put all three food options together, it tasted quite good.

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It wasn’t until the Great Depression until the Chicago-style hot dog was officially created. After the market crash of 1929, hot dogs were the cheapest and most filling food item for those down on their luck. Vendors capitalized on this and added the toppings we know today in order to make a more fulfilling meal, or a depression sandwich as it was dubbed.

Exploring the Meaning It wasn’t until the 1930s when the Chicago hot dog officially became a poppy seed bun, Vienna Beef sausage, mustard, relish, pickles, onions, peppers, tomatoes and celery salt. But how has this meal, formed out of need by immigrants and depression-era workers, lasted the test of time?

For many, it’s purely the fact it embodies Chicago.

Northwestern freshman and Chicago native Oliver Borstein said, “I personally do not like hot dogs, but if I would ever get one it would be a Chicago dog because of the unique taste that reminds me of home.”

Others love it for the taste. “I love the Chicago hot dog. I’m not a big fan of onion or relish or that stuff but when you put it all together they really compliment each other so well,” said Cheyenne Ford, the cashier at The Wiener’s Circle.

For others, it’s simply the fact that it can be found anywhere in the city. When returning soliders moved to the suburbs with their families, hot dog stands began to head out to the suburbs as well.

Cue the Ketchup Chicagoans are notorious for hating ketchup on hot dogs. As Superdawg owner Don Drucker put it, “Not in Chicago. If you’re a true Chicago hot dog proveyor you don’t put ketchup on a hot dog.” Ford echoed that sentiment and said, “It’s a big no no in Chicago.”

Opinions vary on the reason for this extreme distaste. Drucker and Ford attribute it to taste. Drucker said, “The acidity of the ketchup goes against the flavors of the mustard, pickles, and onion.” Ford added, “Ketchup is supposed to cover up the bad meat.” She explained, “Here we have the real quality Vienna Beef.”

5 BEST CHICAGO HOT DOG OPTIONS FOR NORTHWESTERN STUDENTS Mustard’s Last Stand This small shop sits right across from Ryan Field and is consistently packed every game day. It is unbelievably convenient for game days and offers a delicious Chicago Dog. With an outdoor and indoor stand, the line at Mustard’s is never too long.

They’ll keep your gameday spirit going too with walls covered in vintage Northwestern game posters. Oh, and they have ice cream.

Edzos While better known for their burgers, Edzos is located in downtown Evanston and offers a traditional Chicago Dog. For those who just need to try Chicago’s favorite food but don’t want to hop on a bus or the L—Edzo’s is the perfect place to get your fix.

Portillo’s Portillo’s is a must-try for anyone new to the Chicago area. This chain restaurant is known for its Chicago Dogs but offers plenty of other options. The experience is unique and essential if you want to start considering yourself a local. Also, Portillo’s are scattered across the city with convenient locations in Skokie and the Loop.

Wrigley Field Admittedly, this one is a little more expensive and requires a ticket, but there is nothing like eating a Chicago Dog at a Cubs game.

Do this before you graduate.

While most people (at least Chicago natives) are in on the ketchup ban, occasionally a naive tourist will order a hot dog with ketchup.

Different establishments have their own ways of dealing with this absurd request. At Superdawg, Drucker said, “We laugh at them.”

The Wiener’s Circle

Ford had a similar strategy. While The Wiener’s Circle has a rather imposing tub of ketchup on their counter, Ford assured me it’s only for fries and children. Aside from that, she claimed if someone tried to put ketchup on their hot dog she would “turn [the nozzle] around and smack their hand, and then I’d tell them I’m going to call their mother since they can’t grow up.”

This is my personal favorite place in Chicago. A 10 minute walk from Fullerton (accessible through the purple express or red line), this hot dog stand offers a fresh a delicious meal, homemade chocolate shakes and wonderful company. The cashier, Cheyenne, will make sure you get the ultimate Windy City experience.

Chicago Dogs have a long history almost as rich as its unique taste.

The meat snack’s continued relevance boils down to its status in Chicago’s history. But don’t be fooled. As Drucker said, “There is a right and a wrong way to eat the hot dog.”

ILLUSTRATIONS BY QUYNH-NHI TRAN

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Abroad Special: I Ate Schnitzel for Every Meal for a Week Taking my love for abroad to the next level.

By Tessa Kauppila People joke that studying abroad changes you. Well, something in the air here must’ve triggered a certain sort of crazy in me because I am about to embark on an absurd self-created mission: schnitzel for every meal for one week.

Schnitzel is meat pounded thin, coated with flour, eggs and bread crumbs, and subsequently pan-fried in oil. It varies in meat base, from chicken to veal to pork, veal cutlets constituting the traditional Austrian Wiener Schnitzel. In Vienna, I see the staple food at every bend, stewing in supermarket glass cases and gracing dishes at the classiest restaurants in the city.

To avoid becoming a giant schnitzel myself, I’m giving myself creative freedom with working the item into my diet (ie. adding eggs at breakfast or lettuce at lunch).

My body is shuddering at the thought of so much fried food while my face is preparing to break out in constellation-like patterns. I gained a few pounds just typing out the word ‘schnitzel’ so many times.

PHOTOS BY TESSA KAUPPILA

Seven days. Breakfast, lunch, dinner. My former-dietician mother is quaking.

Day 1

Day 2

12:21 P.M.

9:15 A.M.

First schnitzel down. A chicken schnitzel sandwich from the tram stop Würstelstand, to be exact.

I know, it’s not technically breakfast but it is the first thing I’ve eaten today. I suppressed my desires to grab a banana and call this mission quits when I snoozed three alarms and practically ran to class on an empty stomach. I waited so that the first thing I ate was a greasy schnitzel on a crusty bun with ketchup and mustard... from the tram stop.

For €3.20, I am full and happy. My spirits are high, supported by my roommates who decided to eat the first meal with me in solidarity.

Bless their souls.

The post-workout meal of champions? A fried egg on a reheated meat cutlet. Chewier because it has undergone the radiation of the microwave, my mouth is getting a workout in too. Health!

This could be a great hangover bite at Clarke’s. The runny yolk softens the schnitzel and gives it a little more oomph, but it could use a touch of hot sauce. I’m not mad about this breakfast.

6:19 P.M.

I have since recovered from my first schnitzel, which was great at first but left me feeling weighed down and bloated throughout classes.

My meat sweats have inspired my dinner plans: Skinny Schnitzel Salad.

Checking out at the grocery store I slapped down the box of four frozen, breaded chickens and looked at the cashier with an insane look in my eyes. If only she knew…

The vegetable to fried-meat ratio is pretty solid; it’s kind of similar to a fast-food drive through salad. Like, you feel almost healthy.

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10:25 A.M.

After further review, my tummy hurts and I think I may puke on the tram to class.

2:30 P.M.

Lunch is rushed and I end up with a sad, oven-made schnitzel. I dabbed off the extraneous grease that pooled around the grub on the baking sheet and then cut up some cucumbers to feel better about myself.

As I eat the Michelin-star meal in my bed, I contemplate my existence. Who pitches an article about eating so much schnitzel?

7:50 P.M.

My last frozen schnitzel from the grocery store finds its cross-cultural culinary destiny as I slather it in teriyaki sauce and place it over the fried rice my friends ordered in. I find myself purposefully eating around the schnitzel and think, “It’s only day two.”

It takes willpower, but I do it.

The schnitzel is gone.

My roommates and finsta followers think this situation is funny. For now, I do too.

Entrée

Day 3

During yoga, schnitzel kept sneaking into my headspace while meditating.

I am skipping breakfast because the thought of eating that big chicken nugget is making me queasy.

3:40 P.M.

Fumbled with my German at the local grocery deli counter to order a chicken schnitzel sandwich with ketchup. I am ravenously hungry, ready to devour. About four bites into the soggy chicken/crisp bread combo, I am over it. So over it.

8:52 P.M.

I almost caved tonight. Sauntering by my favorite ramen shop, the door opened and the heavenly smell of noodles and broth wafted out.

Walking in, I even asked for a table. I know, I am weak. But, the universe is against me - no tables were available all night. I returned home with my head down low, planning to make cheese-schnitzel quesadillas.

Using my new pork variety, dinner was surprisingly tasty. Charlotte, my roommate, was not as content. “Unfortunately, I am on this journey with you because we eat most of our meals together. So yeah, this sucks,” said Charlotte.

Day 4 10:48 A.M.

Three words, 24 letters and I’m yours. Mushroom Schnitzel Scramble.

Just kidding, f*ck breaded meat.

2:30 P.M.

My friends have begun to compare my quest to “Super Size Me.” 8:50 P.M.

Pan-frying my frozen pork schnitzel with paprika and garlic powder is the best idea I’ve had all week, making it crispier and a better main meat to pair with my sweet potatoes, mushrooms and green beans. I have a new pimple and I’m naming her Madame Schnitzel.

She says hi.

Day 6 11:15 A.M.

Day 5

I am skipping breakfast again, sue me. Intermittent fasting is a trend these days, right?

12:42 P.M.

A chive-onion paste spread thick on the bottom bun of the sandwich from Joseph Brot vom Pheinsten, a local upscale bakery around the corner from classes, adds bursts of savory goodness to each bite.

Not too shabby, I’ll admit it.

7:30 P.M.

Charlotte and I decided to host a dinner party. I feel like Oprah, but instead of elaborate gifts, everyone gets a chunk of meat covered in flour, dipped in egg, rolled in a vat of bread crumbs and then fried in oil. We probably could have pounded the chicken thinner, but the reviews were raving nonetheless. I toast to two more days.

Brunch goals: tram stop schnitzel sammie.

Day 7

3:00 P.M.

9:15 A.M.

Cutting the pan-fried cutlet into strips makes the meal go down easier, as if it’s a drunchie from Burger King on the walk home from La Maac.

The final breakfast schnitzel: over-easy egg on a pan-fried pork patty.

The finish line is so close.

7:45 P.M.

Schnitzel salad made a comeback, this time with balsamic dressing, carrots and cucumbers. It’s as if eating a giant chicken nugget for every meal is a health journey.

Ah, yes. Rainy autumn nights call for pumpkin soup. With a side of schnitzel. And tears.

At one point in my life, I looked forward to meals. This is not that point.

2:30 P.M.

9:45 P.M.

This is it. The end-credits schnitzel.

My friends, whose mental support and ruthless bragging of their culinary options over the past week, have sat down for this last supper with me.

Figlmüller, known as the “Home of the Schnitzel,” is one of the most famous restaurants in Vienna and it only felt right. I went with the house special, their original pork schnitzel and potato-field salad with Styrian pumpkin seed oil. Despite being a tourist destination, it was worth the hype.

But, I’ll never be back.

Because I’m done eating schnitzel.

Now and forever.

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Dessert

Healthy Fats:

Everything You Need To Know

By: Isabel Gitten Throughout the years, the word “fats” carried a negative connotation. People avoided this scar y, mysterious term at all costs during meals. However recently our perception of fats c hanged. No longer the villain, healthy fats exploded in 2019. So, what exactly is this super food, and how do we benefit from it?

Simply Put: A healthy fat is monounsaturated or polyunsaturated fat, whic h comes from unsaturated fatty acids. Essentially it is a fat that is good for your hear t, c holesterol and overall health. Foods in this categor y include avocados, olives, nuts, peanut butter, fish, soy milk and tofu.

Many saturated fats fall into the middle-of-the-ground group. Too many saturated fats can raise c holesterol and negatively impact hear t health. Foods in this categor y including red meat, whole-fat dair y products and coconut oil are best eaten in moderation.

While you can still enjoy a fat steak (in moderation), you’ll want to avoid trans fats. Not only do they negatively af fect c holesterol, but trans fats can lead to Type 2 diabetes. This type of fat is found in fried food, pac kaged snac ks and stic k margarine.

A simple rule of thumb is to eliminate trans fats, limit saturated fats and prioritize monounsaturated fats in moderation.

Because all fats are high in calories, too muc h of a good thing can have consequences.

Avocados: You’ve seen it on toast, on Instagram and in salads, avocados are all the rage these days. Loaded with 77 percent fats, avocados are low in c holesterol and sodium. And if that wasn’t good enough for you, they are filled with fiber and potassium to aid in digestion and blood pressure. Avocados are pac ked full of over 20 vitamins in minerals including Vitamins C, E and B.

Tip: #Spoon an tell when n ca u Yo the is ripe by avocado darker its skin. A y to color of ad re cates it’s color indi stay ripe dos only ca re vo A eat! make su days, so for a few d in your ea ah you plan . shopping

There is a catc h, however. The average avocado contains 320 calories and 20 grams of fat.

Consuming an entire avocado adds up to about 40 percent of your daily recommended fat intake. To not overdo it, stic k to around ½ to one avocado per day.

Nuts: #Spoon Nuts are a triple threat. They’re a great source of fat, fiber and protein. Additionally, Tip: Unfor tu nately, ca are one shews of the he they’re mostly made up of monounsaturated fats and contain fiber and Vitamin E, meani avier nu ng it is hi ts, gh on ca carbohyd lories an whic h is good for hear t health. rates. A d lth be ough th addictin ey expert an g, weight manag can d NDTV ement Fo Dr. Gar od cont ributor gi Sharm percent of a nut is fat, they have a high calorie count that we a recom mends only ea t around 5 cashew 4 to in moderation. A good way to measure out your nuts s a day.

Because, on average, 80 and should be consumed is by limiting it to about a handful a day, although calorie and fat count varies by the type of nut.

Fish: Fish is one of the best sources of fat. Oily fish including salmon, sardines and cod are ric h in omega-3 fatty acids — ­ one of the best kinds of fats because they lower #SpoonTip: d fish Try to avoid frie triglycerides, a type of fat in the bloodstream. r steam or bake you The American Hear t Association recommends eating two ser vings of fish a week.

Avoid fish like swordfish that may contain mercur y and make sure you mix up your shellfish to decrease mercur y contamination.

and d fish fish instead! Frie ssary adds extra unnece a saturated fats to al. nutritious me

Bottom Line: Fats are nothing to be afraid of if consumed in moderation. Stic k to foods that fall into the “healthy fats” categor y including avocados, nuts and fish. Don’t be afraid to enjoy an occasional ser ving of red meat or dair y. At the end of the day, healthy fats can 2020 5 be tasty additives to your diet!

Dessert

Making Pasta From Scratch It’s a lot harder than it looks.

By Gabby Cano

INGREDIENTS:

FLOUR: ALL-PURPOSE OR SEMOLINA?

There are three kinds of wheat flour you’ll encounter in pasta recipes: semolina, all-purpose and finely milled “00” flour. I settled on allpurpose flour because, simply put, it was already in my pantry.

Finely milled “00” flour is for more serious chefs and yields silkier noodles, while semolina adds a heartier, rougher texture, allowing heavy sauces to better cling to the pasta.

HYDRATION IS KEY

MAKING THE PERFECT DOUGH

SHAPE YOUR NOODLES

1. To make your dough, create a well with your flour.

2. Carefully pour the eggs and olive oil mixture in the middle of the well.

3. Use a fork to whisk the eggs while slowly incorporating the flour.

4. Ditch the fork and roll up your sleeves. Start working the eggy dough mixture with your hands.

5. Knead the dough for 10-15 minutes until it’s smooth and elastic. Poke the dough; it should spring back.

1. Cut your ball of dough into fourths using your bench scraper. Put the remaining pieces under a towel so they don’t dry out.

2. Take one of #SpoonTip: your pieces Don’t over-ro ll it– and flatten the dough sho uld still be thick. it out with a rolling pin.

3. Take your pasta maker and run your dough through it on the lowest setting once.

4. Take it out and fold the top and bottom of the rectangle to meet in the middle. This is to create sharper edges that are easier to work with when shaping your noodles.

5. Run it through the lowest setting another 4–5 times.

6. Run the dough through each setting until it’s thin enough for your liking. I stopped at setting number 7 after running through each level once. The dough should be semi-translucent.

7. Change your pasta maker setting to the noodle shaper for the last step.

8. Repeat with the remaining sections of dough.

Using egg yolks delivers more color and silkier noodles.

Sounds good, right? Not quite.

Here’s where it gets tricky.

The egg yolk’s high fat content prevents the dough from becoming elastic. To solve this, use a combination of whole eggs and egg yolks. Make sure the eggs are large and #Spoon fresh—I cannot stress Tip: This is a critic this enough. al

step. Be patie nt and let it rest for the full amount of tim e.

PHOTO BY CAROLINE BERCU

#Spoon Tip: The dough should be malleable and not stick y. If it’s sticky, add flour. If it’s too dry and crumbly, add another egg with a tablespoon of water and incorporate it.

6. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour.

2 cups all-purpose flour, plus more for dusting 1 pinch of kosher salt 2 large eggs 6 large egg yolks 1 tablespoon extra-virgin olive oil

HERE’S WHAT YOU’LL NEED:

Pasta maker Rolling pin Bench scraper Parchment-lined tray Counter space for the inevitable floury mess Large pot for boiling

COOKING YOUR NOODLES

1. When you have your noodles, drop them on a cooking sheet lined with wax paper.

2. Lightly dust the uncooked noodles with flour and cover to prevent them from drying out.

3. Boil a large pot of salted water. Bring the water to an intense boil.

4. Drop the noodles into the water and cook for roughly 2 minutes. #Spoon Tip: 5. Drain and Don’t worry if your serve with just pasta is not quite like about anything. you may have imagined.

It took me a couple tries I quickly to nail it, but it’s so wor th it. whipped up a cacio e pepe recipe!

2020

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2019

Dessert

ROUNDUP:

The Biggest Food Trends of the Year, and Our 2020 Predictions

Pop the champagne and raise a glass to these top food-related fads that dominated 2019.

By Sammi Tapper W ith Instagrammers hungr y for aesthetically pleasing foods and a new wave of healthy eating striking the food community, this past year was engulfed by countless trends. As a food blogger myself, it was pretty over whelming to say the least. To kic k of f the new decade, I took a look bac k at the biggest food fads. Here are the trends that took 2019 by storm, and my predictions as to whic h ones will live on in 2020. There’s a lot to digest.

1

3

Matcha Mania

CBD

Even if you’ve never tried this green superfood yourself, you’ve most likely seen a picture of it on social media. With more antioxidants than any other superfood, matcha has extensive health benefits. Between the impressive health benefits, its versatility and aesthetic appearance, it’s no wonder matcha is as popular as it is. There are even matcha cafes like “Cha Cha Matcha” with matcha-infused baked goods. It’s pretty obvious this superfood will follow us into the new year.

Whether you’re scrolling through your instagram ads or walking in a big city, you’re bound to see a CBD product being sold.

CBD is a natural chemical compound found in the cannabis plant, yet it is not psychoactive. Instead, it is praised for its antistress and anxiety benefits and has rapidly engulfed the 2019 marketplace. Restaurants have started to take advantage of its easily-integratable features and add CBD infused items to their menus. This trend is just getting started on its journey to being a key player in the industry and will continue to explode in 2020.

2

4

Impossible Burgers

Oat Milk

It was almost impossible to go into a restaurant this year and not see “Impossible Burger” on the menu. The idea of a veggie burger is nothing new, but the Impossible Burger took this concept and made it something completely foreign. When Burger King announced it would be serving these meatless burgers earlier this year, companies quickly hopped on the bandwagon. The Impossible Burger, produced by Impossible Foods, was one of the most groundbreaking and controversial food trends of 2019.

Unlike dry, crumbly veggie burgers, this product uses a soy and potato protein blend, special binders and mouthwatering flavors to create an eerily-similar version of a burger.

Between almond, rice, hemp and others, non-dairy milks have been around for several years. However, all of these have been pushed to the sidelines in 2019 by oat milk. A perfect addition to lattes, ice cream and coffee creamers, many believe it is the most similar tasting to real dairy out of all of the milk replacements. And with being the most environmentally friendly of the dairy alternatives, it’s no doubt that oat milk will continue to be at the front of 2020 food trends.

2020

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Dessert

5

7

Grab-and-Go

Fat Fad

With longer work days and shorter lunch breaks, salad barstyled restaurants featuring quick “make your own plate and go” stations are becoming increasingly popular. These restaurants have been trending especially in cities, where fast-paced urban life calls for quick meals. Between Sweetgreen, DigInn and Roti (to name a few), there are options for every craving. While slightly higher priced, these places take a healthy spin on fast food while providing customers a customizable experience.

A fat fad has erupted in 2019. Specifically, healthy fats. Avocados have grown increasingly popular in restaurants and kitchens for several years now, and in 2019, other healthy fats like salmon, nuts and hummus have been frequently popping up on plates. As more people begin to pay attention to the nutritional value of their food and try out new diets, turning to healthy fats for snacks and meals will undoubtedly continue on in 2020.

6

8

Cauliflower Craze

The Snack Evolution

Taking the form of gnocchi, pizza, milk, rice and even chocolate pudding, cauliflower jumped up the food chain from side dish to main meal in 2019. Nielsen, a market research firm, reported that cauliflower products increased by 71 percent in the past year alone. Its ability to be molded into various foods and its health benefits make it a no-brainer. Given the unparalleled success of cauliflower in 2019, it’s highly unlikely the vegetable will be retreating back to just a side dish anytime soon.

Snacking is another area that got a makeover due to the 2019 shift towards healthier eating. Whether it’s baked veggies, crunchy chickpeas or dark chocolate-covered fruits, smart snacking is extremely popular and beginning to replace the classic Lays Chips and Cheetos. With countless nutritious, innovative snacks to choose from, everyone can now feel better about reaching into the pantry in between meals.

This was a huge year for the food industry. Between a newfound obsession with cauliflower to the enigma that is the Impossible Burger, 2019 raised the stakes for foodies. There’s no doubt that 2020 will feature more unique and innovative trends.

ILLUSTRATIONS BY TALIA SCHULHOF

2020

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