Spoon — Winter 2013 by Spoon University at Northwestern

Feed your heart and soul.

STUDENT MASS “CHEAP LUNCH”

every Sunday night at 9pm every Wed. at noon all the burgers, brats, and more you can eat!

Follow Fr. John on twitter @Sheil_priest

whatâ&#x20AC;&#x2122;s your drink?

chocolate milk

CO-FOUNDER, EDITOR IN CHIEF Mackenzie Barth CO-FOUNDER, CREATIVE DIRECTOR Sarah Adler PUBLISHER Danielle David

Pure Leaf Iced Tea

and tonic mint gin

iced coffee

EXECUTIVE EDITOR Andrea Kang PHOTO DIRECTOR Danny Schuleman VIDEO DIRECTOR Kathryn Nathanson MARKETING/PR DIRECTOR Lauren Miceli AD SALES DIRECTOR Clayton Webb TREASURER Nadine Jachi

RECIPE EDITORS Kendra Valkema, Maya Krasnow RESTAURANT EDITORS Aurelie Corinthios, Sacha Perold COLLEGE EDITORS Megan Suckut, Danielle Zhu FOOD FOR THOUGHT EDITORS Maggie Gorman, Izzie Baum DRINK EDITORS Hillary Lindwall, Jamie Gebhardt HOW TO/TIP EDITORS Kawther Albader, Polina Senderova COLUMNS EDITOR Maddy Shannon DESIGN EDITOR KK Rebecca Lai PHOTO EDITOR Lily Allen

sian white rus

WEBMASTER Eric Castillo WRITERS

George Markoulakis, Megan McCormack, Justin Shannin, Maddy Shannon, Alyssa Brewer, Alexa Santos, Amanda Gajdosik, Annie Trimber, Abby Reisinger, Mariana Cohen, Lauren Feld, Sophie Jacob, Michelle Laszlo, Eilis Lombard, Ashley Gilmore, Katherine Dempsey PHOTOGRAPHERS

Justin Shannin, Kirby Barth, Bernard Wen, Kelda Baljon, Hannah Lin, Alex Tom, Arisa Toyosaki, Devon Carlson, Karen Ding, Neelima Agrawal, Stephanie Lee, Yoona Ha DESIGNERS

Ashley Wu, Kyle Hancher, Allison Tomek VIDEO

Mary McGrath, Andrea Kang, Agneeta Thacker, Aric Barrow, Megan Suckut, Hayley Glatter, Sofia Maspons, Victoria Castro, Michael Nowakowski, HyoJin Park, Michelle Chang, Jenny Minjoo Kim, Jinah Park, Katherine Dempsey, Gabrielle Chefitz, Sari Soffer MARKETING + PUBLIC RELATIONS

Adelina Pak, Anthony Chiodo, Breanna Lucas, Caroline Koppel, Danielle Dolgin, Genna Krecicki, Grace McLoughlin, Hannah Levitan, Jade Chen, Katie Kerbis, Katie More, Kyra Hurwitz, Linda Kim, Meredith Finsand, Rachel Hirsch, Sam Spector, Sarah Hammond, Sombreuil Hubbard, Treesa Leung, Victoria Chi, Yunseon Lee, Beatrice Conley AD SALES

NORRIS

Ajay Bakshani, Cassie Coravos, Cheyenne Lynsky, Daniel Lesser, Eli Nemzer, Kathy Hong, Yang Xu, Youjin Lee, Harshitha Mannam, James Hu

Truffles

COURSES SPRING '13

847.467.7112 To register & find full course descriptions visit: www.minicourses.org www.facebook.com/minicourses

Back by popular demand, learn to make a favorite chocolate treat! Enjoy an up close and personal truffle making lesson and walk away with your own homemade dessert! $10 Tuesday, DATE TBA 5:30-7:00pm Norris Center, Alcove

Holy Moly! Guacamole!

Entertain your friends with style - learn to make delicious guacamole in a variety of ways. Tasting encouraged! $10 Tuesday, DATE TBA 5:30-7:00pm Norris Center, Alcove

Use Your Grain

Get the scoop on healthy and delicious ways to cook with grains. Cheap in bulk and easy to cook, grains are a college-chef's best friend! From cold salads to hot dishes, you can't go wrong! $10 Tuesday, DATE TBA 5:30-6:30pm Norris Center, Alcove

VOLUME 1 \ ISSUE 2 \ WINTER 2013

Spoon with us again. Although it’s exciting to try new foods and explore restaurants in Chicago, the reality is that our everyday diets consist of ordinary fare. What we sometimes fail to realize, however, is that food is bigger than just what’s on our plates. Food has a story. It has origins, cultural significance, can bring people together, and almost always, it has emotions attached. In this issue, we wanted to rediscover the basics and bring awareness to the foods, drinks and tools we often take for granted. From where your Starbucks coffee beans are grown to what part of the cow becomes burger meat, this issue hopes to enlighten you about the often overlooked. We break down everything you want to know about the gluten-free diet and the beauty of the all-American sandwich, and give you insights into knives, onions, and the mysterious art of food labeling. As we’ve said many times before, food is about more than just sustenance. It’s important to learn about the basics of our everyday appetites so we can enjoy food in our small college kitchens, trendy restaurants on Randolph street, and everywhere in between. facebook.com/SpoonMagazine pinterest.com/nuspoon

Happy eating, Mackenzie Barth Editor in Chief 4|

twitter.com/nuspoonmag QUESTIONS? COMMENTS? Email

PUBLISHED WITH SUPPORT FROM CAMPUS PROGRESS/CENTER FOR AMERICAN PROGRESS

info@nu-spoon.com

COVER PHOTO BY DANIEL SCHULEMAN

06 12 14 16 17 40 42

YOUR HEALTHY SERVING OF BRAIN FOOD

Hold the Wasabi Who says you can’t have dessert for dinner? By Abby Reisinger If you can’t quite wrap your brain around eating raw fish and seaweed, approach the sushi craze with some sweetness. Instead of seaweed, rice, avocado and raw tuna, this sushi involves some childhood favorites: Rice Krispies, Fruit Roll-Ups, Twizzlers and gummy worms. Great for parties, a creative way to spend a Saturday afternoon or for pretending you’re a Nobu champ, this recipe is worth ruining your appetite for dinner.

MEDIUM

30 MINUTES SERVES

CANDY SUSHI WHAT 3 tablespoons butter or margarine 1 package (10 oz.) marshmallows 6 cups Rice Krispies cereal Twizzlers, gummy worms, Fruit Roll-Ups and Swedish Fish

HOW Rice Krispies:

Nigiri:

MELT butter and marshmallows in a bowl in the microwave for 3 minutes (cooking times may vary). Stir until smooth. 2

ADD Rice Krispies to bowl and

mix until combined. 3

PRESS mixture into shallow baking pan to create thin layer of Krispies. 4

CUT a 1x1 inch slab of Rice Krispies. 2

PLACE a Swedish Fish on top.

SECURE Swedish Fish by tying a thin strip of Fruit Roll-Up around the center.

COOL mixture until set but still

pliable. 5

CUT into slabs long and wide enough for sushi rolls.

Rolls: 1

LAY a Twizzler and a gummy worm on a slab of Rice Krispies. 2

ROLL Rice Krispies tightly around candy without overlapping the roll. Trim excess with a knife.

PHOTO BY DANIEL SCHULEMAN

WRAP a Fruit Roll-Up around the roll and squeeze so it adheres to the Krispies. 4

CUT rolls into pieces with a very sharp knife.

ROLLIN’ WITH THE HOMIES — CLUELESS

NU-SPOON.COM |5

PHOTO BY DANIEL SCHULEMAN

FROM WARAGI TO CHAPATI A look at Ugandan cuisine through one student’s eyes By Kathryn Nathanson orn in the state of Georgia, raised in Uganda, schooled in Costa Rica and now living in Illinois, Northwestern senior Nicole Magabo can call many places home. However, it is Kampala, Uganda where both her parents are from and where she spent the majority of her childhood and teenage years. We sat down with Magabo to learn more about Ugandan food culture and her unique perspective on American cuisine.

AGRICULTURE: Many Ugandans eat whatever grows best in the part of the country they are from. “Our food is centered around lots of cereals like wheat, flour and various grains,” Magabo says. In the southwestern region, people often eat kawunga (cornmeal made from corn or maize flour) and Irish potatoes. People in the central region of Uganda often cook with bananas, which are staple crops found in the area. One of the most popular foods made in this part of the country is matooke. Matooke is a meal consisting of steamed green bananas that is eaten with meat or a groundnut sauce. MEAT: “In Uganda, we eat meat a lot and we often purchase it directly from a butcher,” Magabo says. Popular meats consumed in Uganda are chicken, beef, goat and mutton. Magabo finds meat in the United States to be “seemingly perfect and too refined.” She particularly dislikes the chicken, which she says is too white, too lean. “My family does not buy lean cuts of meat in Uganda, and we don’t worry about non-fat and organic meat,” Magabo says. “A lean cut just gives you the bare minimum. You don’t get the real fat.” VEGETARIANISM: Vegetarianism is a foreign concept in Uganda. “I had never seen a vegetarian until I left the country,” Magabo says. Meat is an extremely important aspect of Ugandan cuisine. “A meal without meat would be very funny,” Magabo adds. BARBEQUE: In Uganda, barbeque is referred to as muchomo and it is ubiquitous to Ugandan nightlife. It is very common for people to go to bars, eat muchomo and have a couple of drinks. “By the bar someone is roasting pork, chicken, beef, or goat, etc.,” she says. SPICE AND SEASONING: “Ugandan cuisine is generally plain, and food is either boiled or fried,” Magabo says. In order to spice it up, people often shop at outdoor markets for spices and vegetables. While techniques used to cook meat, rice or stew are standard among Ugandans, “people take their own initiative to

add spice to their food and because of this, flavors vary across families,” she says. MILK: “I do not understand skim, non-fat or half and half. They just look watered down,” Magabo says. One would not find organic or any type of low-fat milk in Uganda. She explains that some people in Uganda milk their own cows and then send it to a factory to be pasteurized. “This is the type of milk I like; I know that it is full milk,” she says. ALCOHOL: “You can’t talk about Uganda without talking about alcohol,” Magabo says. “We drink a lot and we savor our drink.” Magabo says that Ugandans appreciate the effect of alcohol and how strong it can be, compared to the United States where she says it seems a lot of young people just drink to get “willy nilly.” She adds that the concept of chasers is something that does not exist in Uganda because people want to really taste the alcohol. Waragi is a popular distilled spirit in Uganda made

from either cassava, bananas, millet or sugar cane. Another popular alcoholic beverage is tonto or mwenge’bigere, which can be translated to foot beer. Magabo explains that tonto is made out of bananas and that one must stomp on the bananas before fermenting the drink. “Unfortunately, these beverages cannot be purchased outside of Uganda,” Magabo says. FAVORITE DISH: In the early 1800s, Asians began to immigrate to Uganda, resulting in a South Asian (particularly Indian, Bangladeshi and Pakistani) influence on Ugandan cuisine. Magabo’s favorite food is a South Asian-inspired dish called chapati, which looks similar to Indian naan. “Chapati is, however, more elastic than naan and while making the round shape of the chapati, you use a rolling pin to help flatten out the dough,” Magabo explains. “I love it because you can eat chapati with anything under the sun, for any meal during the day.”

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WHAT’S YOUR BEEF? Don’t be a meathead. By Alyssa Brewer

or the budgeting college student, a good steak can seem like a dream that only becomes reality when parents are in town. Although the meat section of the grocery store can be as intimidating as the prices at a fancy steakhouse, a little knowledge can go a long way. Learning how to use different cuts of beef in your own kitchen can be an affordable means to satisfy your meat craving. Look to this guide to see which cuts of beef you can afford, which to indulge in, and how to avoid an expensive kitchen disaster.

SIRLOIN N

RLOI

E TEND

RIB CHUCK

SHORT LOIN

NECK

ILLUSTRATION BY KYLE HANCHER

BRISKET

PLATE

ROUND

FLANK

SHANK

PRIME RIB $$$ SHORT RIB $$

The ribs of the cow divide into several cuts of meat. Short ribs are part lean and part fatty. Braising them results in tender meat that falls right off the bone. Ribeye and prime rib, two pricier cuts (the prime rib entrée at the Chicago Chophouse will set you back $49) are known for their well-marbled fat, resulting in the best flavor when cooked in dry heat, such as on the grill or in the broiler.

BRISKET $ Leaner than the chuck, brisket requires slow cooking in moist heat to avoid a leathery texture. It is best braised, which involves browning the beef on a stovetop and then cooking it with a small amount of liquid in a covered container, such as a Dutch oven or slow cooker. Brisket is good for beef stew and corned beef.

SHANK $ The shank is the toughest cut of beef because it is a highly worked muscle with little excess fat. It’s not common to find it at the store, but if you do, it is best used in soups and stews that require it to simmer for a long time to help soften the meat.

CHUCK $ The chuck has great flavor potential because of its relatively high fat content. It is a muscular section with a tougher texture that benefits from cooking at low temperatures for long periods of time to become tender, such as in a pot roast or stew. Ground chuck also makes for juicy burgers.

SHORT LOIN $$$ Several of the highest quality and most expensive steaks come from the short loin. The porterhouse and T-bone steaks, made up of tenderloin and strip steak meat, are cut from this section. Just like the rib steaks, these are best suited for dry heat cooking to take advantage of the meat’s natural moisture.

PLATE $$ The plate contains the skirt steak and the rest of the short ribs. Despite being a fairly fatty section, the plate lacks the tenderness of the more expensive short loin. A longer cooking process, such as braising, can bring out its flavor. If you want to use a quicker method like sautéing, marinate the skirt steak first to add moisture and flavor.

SIRLOIN $ TENDERLOIN $$$

The sirloin covers a range of steaks varying in quality and price, including the tenderloin (the source of filet mignon), top sirloin and bottom sirloin. The tenderloin and top sirloin, two of the most naturally tender sections, should be reserved for grilling and broiling to medium doneness to avoid drying them out. The bottom sirloin, often just labeled as sirloin, is the less tender section better suited to long, moist cooking.

ROUND $ The round encompasses a large portion of the back end of the cow and is leaner than more central cuts. The meat from the round makes up large roasts, such as the rump roast, ideal for braising. Like chuck, round meat is great as a base for beef stew and is a source of high quality ground meat for burgers.

FLANK $$ The flank is the source of lean flank steak. Although it was once cheaper, the popularity of lean meat has inflated its price. Similar to the plate, flank meat must be braised or marinated to prevent the meat from becoming tough.

I FEEL LIKE YOU’RE EYEBALLIN’ ME, DAWG! I DON’T LIKE PUNK BITCHES EYEBALLIN’ ME! YOU GOT BEEF? YOU GOT BEEF? YOU WANT SOME OF THIS? — WARREN, SMOKIN’ ACES

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Basic Knife Knowledge 1

KNIFE KNOWHOW

hen it comes to knives, it’s likely that most of us aren’t exactly on the “cutting edge” of cutlery knowledge. It’s hard enough to remember which knife to use first at a formal dinner, let alone the functions and techniques associated with the large array of kitchen knives out there. You don’t have to join the crazy knife subculture of the culinary elite, but knowing knife basics can open major doors for those looking to streamline food prep and add a polished finish to dishes. This guide to silverware skills is the first step to sharpening up your chopping, slicing and overall knife know-how.

PHOTO BY DANIEL SCHULEMAN

Before purchasing, test the knife and make sure you pick one that feels comfortable in your hand. 2 A “steel” is the long, rod-like tool that comes with most knife sets. Use it to help re-center the blades of your knives, which shift over time. Hold the knife in one hand and the steel in the other and carefully draw the blade down the steel, working in one direction. Repeat 10 times on each side of the blade. 3 Store knives in a knife block to keep them from getting beat up in a drawer with other cutlery. 4 Carbon steel blades are easiest to sharpen, but they rust and stain easily. 5 Ceramic knives stay sharper for longer but are brittle and prone to shattering. 6 If you’re looking for long-lasting luster, opt for stainless steel or high-carbon stainless steel knives.

How to leave the kitchen with all ten fingers By Maggie Gorman

Safe Slicing 1

Always cut away from your body. 2 Before cutting, make sure your hands are dry and the cutting surface is non-slip. 3 For chopping, put your middle, ring and pinky fingers around the handle, and grip the top of the handle with your index finger and thumb. Then keep either tip of the blade on the cutting board, and move your wrist in an up-and-down chopping motion against the food. 4 Curl your fingertips under the hand holding the food to minimize chances of cutting yourself. The side of the blade will slide down your knuckles onto whatever you’re chopping, safely away from your precious fingertips.

Tomato Knife: Who knew there was a knife dedicated specifically to the tomato? Well there is, and it even works on citrus fruits when you need to slice through smooth, rubbery skin without crushing the insides. Go for a forked tip — the prongs simplify skin and seed removal.

Bread Knife: The last thing you want to do to your freshly baked Bennison’s baguette is to smash it, and the sharp, serrated edge of a bread knife helps you avoid just that. Go for a long-bladed knife — cutting with one that’s shorter than the loaf results in jagged, uneven slices.

Steak Knife: Smooth-edged steak knives are the best because rather than tearing at the meat, they slice it cleanly, keeping the meat juicy. Steak knives are meant for slicing steaks, pork chops and other meaty foods like mushrooms. They require a bit more maintenance but are a must-have for any self-respecting carnivore.

AND THEN HE RAN INTO MY KNIFE, HE RAN INTO MY KNIFE TEN TIMES — CELL BLOCK TANGO, CHICAGO

Chef’s Knife: Commonly referred to as a butcher’s knife, the chef’s knife is the all-purpose blade that even the most elementary-level chef should own. With a slim, triangular blade, a smooth, curved edge and sharp tip, this type of knife is good for chopping, dicing, shredding, mincing and cutting all types of vegetables and meat.

Paring Knife: Like a mini-chef’s knife, the paring knife is great for peeling produce and it also works for other types of precise prep work such as de-seeding jalapeños, coring apples and pears, deveining shrimp, mincing garlic cloves and slicing shallots.

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Learn the Cuts

PHOTO BY DANIEL SCHULEMAN, ILLUSTRATIONS BY KK REBECCA LAI

Slice Perfect for sandwiches and burgers.

Julienne

Since the size of julienned onions is relatively consistent, they will cook more evenly than sliced onions, making them a better choice for sautéing, stir-frying and caramelizing.

ONION 101 A guide to the everyday kitchen staple By Aurelie Corinthios A world without French onion soup would be a sad place indeed. Onions are used in almost every type of cuisine and can be found grilled, sautéed, fried and pickled in dishes all around the world. This versatile vegetable is a cheap, easy and flavorful addition to many savory meals and a kitchen staple

papery skin and a pinkish-white flesh. They are most commonly used in non-cooked dishes, such as salads, salsas and sandwiches because of their vibrant color and relatively mild, sweet flavor.

for cooks of all levels of expertise.

white onions have a sharper and more pungent flavor than yellow ones. They can be cooked just like yellow onions, but can also be minced and added raw to salsas. White onions are also particularly common in Mexican cuisine.

Yellow When a recipe calls for an onion, it usually means a standard yellow onion. All-purpose and most popular, yellow onions are characterized by a papery yellow-brown skin and a white flesh. Their balanced flavor, neither too sharp nor too sweet, makes them a versatile and tasty addition to almost any dish. Spanish onions are a particular kind of yellow onion that tend to be larger and slightly sweeter.

Red Similar to yellow onions in flavor but not as sharp, red onions are characterized by a purplish-red

Green Green onions are typically referred to as scallions. Unlike yellow, red and white onions (known as dry onions), scallions are harvested while their shoots are still young and green. Their pleasantly mild flavor makes them perfect for topping salads and soups, or as a tasty garnish on dishes like stir-fry.

Good for salads and soups.

EASY 35 MINUTES SERVES WHAT 1 large yellow onion 1-2 tablespoons olive oil ½ teaspoon salt

HOW

White Characterized by a papery white skin and an all-white flesh,

Chop

CARAMELIZED ONIONS

JULIENNE onion and add it to pan with olive oil. Season with salt. 2

COOK over low heat until

onion slices are golden brown and soft, about 30 minutes, stirring occasionally.

TIPS AND TRICKS 1. Cut onions as close to

cooking or serving time as possible, as their flavor weakens over time. 2. High heat makes onions

bitter, so when sautéing or grilling onions, always use low or medium heat.

3. When buying onions, avoid

soft onions or ones that have a sharp odor before peeling— these are indications that the onion is old.

SHREK: [PEELING AN ONION] NO! LAYERS. ONIONS HAVE LAYERS. OGRES HAVE LAYERS. ONIONS HAVE LAYERS. YOU GET IT? WE BOTH HAVE LAYERS. DONKEY: OH, YOU BOTH HAVE LAYERS. OH... YOU KNOW, NOT EVERYBODY LIKE ONIONS. WHAT ABOUT CAKE? EVERYBODY LOVES CAKE! — SHREK

Dice

Best as a garnish, or to flavor dips, spreads, salsas and chutneys.

Don’t Cry For Me There’s no guarantee that these old wives’ tales will do you any good in avoiding onion-induced tears, but what’s the harm in trying? 1

Hold a slice of white bread between your teeth. 2 Wipe down your knife with lemon juice or vinegar before cutting. 3 Chew gum while cutting. 4 Keep a mouthful of water while you cut. 5 Cut the onion under running water. 6 Refrigerate the onion before cutting. 7 Put a metal spoon or other utensil in your mouth while cutting. 8 Cut the onion next to an open flame. 9 Hold unlit matches between your teeth (sulphur side facing out). 10 Wear safety goggles.

NU-SPOON.COM |9

Indulge in Chicago’s tastiest piece of real estate. By George Markoulakis hatever the occasion, finding that perfect restaurant in Chicago can be a struggle for Northwestern students. The university loves to boast about the campus’ proximity to one of the country’s greatest metropolitan areas, equipped with world-renowned tourist attractions, but all too often Chicago’s outstanding dining scene is overlooked. Enter: Randolph Street. Located in the West Loop area of Chicago, this stretch of West Randolph Street has earned the name Restaurant Row due to its numerous fine dining establishments located within a short few blocks. After a tumultuous history, Randolph Street, which used to be in the vicinity of Chicago’s dreary, saloon-filled skid row, has drawn restaurateur after restaurateur. Vivo, Randolph Street’s restaurant vanguard, opened up in 1991 and continues to draw crowds 22 years later. Since Vivo, restaurants have both succeeded and failed, but in the last few years, there has been a resurgence of high-quality dining joints that effectively turned this part of Chicago into a trendy foodie haven. All of the following establishments are within walking distance of each other, so take a look at the following guide and make Restaurant Row your dining destination.

ket buc t lis

Girl & the Goat

840 West Randolph Street, Chicago / (312) 243-9712

ger bur int o j

After putting this magazine down, go make a reservation at Girl & the Goat for your end-of-theschool-year celebration dinner in June. Hopefully you’ll snag a coveted slot. Top Chef Season 4 winner Stephanie Izard’s trendy restaurant is constantly packed, but it attracts crowds with good reason. Girl & the Goat is known for expanding customers’ palates with its roasted pig face and goat belly dishes. Not so adventurous? Izard turns pan-fried shishito peppers and sautéed green beans into tantalizing dishes as well. 809 West Randolph Street, Chicago / (312) 492-6262

e dat t h nig

Maude’s Liquor Bar

Impress your special someone with a trip to famous Chicago restaurateur Brendan Sodikoff’s intimate establishment. Maude’s Liquor Bar has a beautiful dimly lit interior that creates a classy ambiance, but doesn’t intimidate. The restaurant boasts an extensive drink menu complete with both classic and modern influences. As for food, order the

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highly touted steak tartare or the rich, indulgent French onion fondue. Maude’s Americaninfluenced French cuisine and reasonably priced dishes will have you and your date craving more.

Grange Hall Burger Bar

With its abundant gourmet menu options that range from free-range turkey burgers to wholesome veggie burgers, fresh toppings and homemade buns, Grange Hall Burger Bar is the best build-your-own-burger option in the area. This farm-to-table restaurant features communal seating and a casual ambiance that make for a fun, group-friendly atmosphere. Start your meal with the signature handmade fries, dig into your individualized gourmet burger and cap off your food coma with freshly churned ice cream. 844 West Randolph Street, Chicago / (312) 491-0844

una ría ue taq

de cero

When Chipotle visits become monotonous, check out this trendy taco joint. “De cero” translates to “from scratch,” which is how the owners of this modernized taquería strive to serve their food every day. The restaurant offers almost every taco imaginable, from battered catfish to chipotle braised beef to chicken mole. For those of age, be sure to take advantage of the seemingly never-ending margarita menu filled with tequila upgrades and exotic flavors like passion fruit, jicama, guava and pineapple jalapeño. 814 West Randolph Street, Chicago / (312) 455-8114

PHOTOS COURTESY OF GIRL & THE GOAT, AU CHEVAL AND AVEC

RESTAURANT ROW

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ily fam it vis

Avec

When your parents are in town, trek to Avec to satisfy everybody’s culinary yearnings. Avec is the second most popular destination on Restaurant Row, surpassed only by Girl & the Goat, so go early to secure a seat. It offers a menu full of small plates, which allows you to get a taste of a variety of dishes. The chorizo-stuffed Medjool dates will trump anything you’ve ever eaten, and the “deluxe” foccacia with taleggio cheese, ricotta, truffle oil and fresh herbs is even better than it sounds.

i del fix

J.P. Graziano Grocery Co.

When you or your bank account can’t justify a sit-down meal, don’t give up hope on Randolph Street. J.P. Graziano Grocery Company, a well-known wholesale food distributor, recently began selling sub sandwiches and lines immediately formed out the door. This family-run company emphasizes fresh, top-shelf ingredients featured in sandwiches like its house specialty, the Mr. G, which consists of sharp imported provolone, hot sopressata, prosciutto, salami, truffle mustard balsamic vinaigrette, hot oil, artichoke, fresh basil and lettuce with red wine vinegar and oregano. If that doesn’t convince you to ditch Jimmy John’s and catch a train over to J.P. Graziano, we don’t know what will. 901 West Randolph Street, Chicago / (312) 666-4587

n der mo er n i d

Au Cheval

615 West Randolph Street, Chicago / (312) 377-2002

akbre st fa

Ina’s

Tired of questionable eggs and rubbery waffles? Skip the least appealing meal at Northwestern’s dining halls and trade it in for a breakfast at Ina’s. The restaurant offers a casual atmosphere with diverse breakfast options that makes for a great weekend spot to discuss last night’s antics. Chow down on vanilla bean waffles or try the baked French toast, served with sautéed apples. End your meal on a sweet note with a slice of moist sour cream coffee cake.

800 West Randolph Street, Chicago / (312) 929-4580

off g in spr

Little Goat, g.e.b.

Two relatively recent openings on Randolph Street offer tastes of big-ticket meals without the exorbitant prices. Chefs and restaurateurs Graham Elliot and Stephanie Izard have opened g.e.b. (Graham Elliot Bistro) and Little Goat, respectively. Elliot’s newest establishment possesses more of a hipster, yet sophisticated vibe compared to his other restaurants. G.e.b. offers refined plates and specializes in meats, flatbreads and seafood. Izard’s Little Goat, a direct spin-off of Girl & the Goat, on the other hand, has a cheeky diner feel, but still manages to maintain the culinary excellence Izard is known for. Little Goat serves breakfast all day and is open from 7am to 2am. Just a visit to the website is an edgy, funky experience; you can only imagine what it’s like to take a step inside the real thing. g.e.b.: 841 West Randolph Street, Chicago / (312) 888-2258 Little Goat: 820 West Randolph Street, Chicago / (312) 888-2455

Genius restaurateur Brendan Sodikoff opened Au Cheval after his success with Maude’s Liquor Bar just down the street. The restaurant is a dressed up take on the classic diner with an open kitchen, upbeat, retro music, and a torturously tempting smell of burgers constantly in the air. The burger,

ILLUSTRATION BY KK REBECCA LAI

1235 West Randolph Street, Chicago / (312) 226-8227

served simply with cheese, pickles and Dijonnaise, was named America’s best burger by Bon Appétit in 2012. Au Cheval prides itself on offering “playful takes on old-school favorites” like foie gras with scrambled eggs and toast, griddled bratwurst with smashed potatoes and roasted garlic gravy, and a fried bologna sandwich.

NU-SPOON.COM |11

APPLES TO APPLES Putting those stolen dining hall apples to use By Jamie Gebhardt

APPLE GIN AND TONIC EASY

5 MINUTES SERVES

WARM SPICY CARAMEL APPLE EASY

3 shots apple cider ½ shot caramel sauce 1 shot whiskey Pinch of ground cinnamon or cinnamon stick

1 1

and microwave until cider is hot and caramel is incorporated.

FILL glass with ice.

ADD whiskey and stir until combined.

ADD gin, tonic and apple juice.

POUR into mug or short glass.

STIR well and garnish with a mint leaf.

GARNISH with ground cinnamon or cinnamon stick.

MASH mint leaves in bottom of tall glass with a wooden spoon.

WHAT 4 shots sparkling apple cider, chilled 2 shots pear vodka, chilled ½ shot lemon juice 3 4 shot simple syrup*

HOW 1

COMBINE apple cider and caramel

5 MINUTES SERVES

EASY

HOW

3 tablespoons

SPARKLING PEARAPPLE FIZZ

WHAT

WHAT 3 shots apple juice 2 shots tonic water 2 shots gin 6-8 mint leaves, plus 1 sprig to garnish Ice

5 MINUTES SERVES

1 shot

COMBINE all ingredients into a

tall glass. 2

STIR well and garnish with apple slices.

* tip

for a simple syrup: bring equal parts sugar and water to a boil, stirring constantly, until sugar dissovles.

12 |

PHOTO BY DANIEL SCHULEMAN

An apple a day keeps the doctor away even when it comes to booze, right? Apples are a mixological staple that taste great in both hot and chilled cocktails and work with many different types of alcohol. Even better, apple products are inexpensive, easy to find and make classier mixers than Diet Coke for your next soirée. So transform this everyday fruit staple that all college students know and love into sophisticated winter cocktails.

y a d o t y b Stop e g a t n a v ad to take , Weekly aily D r u o f o ime T d e t i and Lim ls! Specia

Hours: Monday - Thursday: 11am - 2am Friday: 11am - 3pm Saturday: Closed Sunday: 5pm - 2am

WHAT’S YOUR PROBLEM? HERE’S THE ANSWER.

CES

IAN PPL

NO OVEN, NO PROBLEM Say goodbye to gadgets and gizmos. By Julia Maguire It’s frustrating when a recipe calls for a specialized or complicated cooking tool that you just don’t have. With the limited time, energy and money students have to stock a college apartment, owning a food processor or box grater is usually not a high prioirity. Fortunately, you don’t need expensive cooking equipment or even a lot of time to make delicious meals. This hearty black bean taco salad is packed with flavor and can be made in under ten minutes with no cooking at all.

BLACK BEAN TACO SALAD EASY

10 MINUTES SERVES WHAT

¼ cup olive oil 3 tablespoons lime juice ½ teaspoon cumin 1 can black beans, drained and rinsed 3 ounces crumbled

feta cheese 1 avocado, diced 1 red pepper, chopped 2 cups spinach leaves Salt and pepper to taste

HOW 1

WHISK olive oil, lime juice, cumin, salt and pepper in a small bowl to make the dressing. 2 3

PHOTO BY JULIA MAGUIRE

TOSS black beans, feta cheese, avocado and red pepper in a large bowl. DRIZZLE dressing over salad ingredients and toss

to coat. 4

PLACE 1-2 large scoops of black bean mixture onto a bed of spinach leaves.

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PHOTO BY KENDRA VALKEMA

SOLUTION

Dates on Dates Get the party started on a Saturday night. By Maya Krasnow If there’s a surefire way to kick off a party, it’s with a unique, mouth-watering, bite-sized starter — on a toothpick. The combination of crisp, smoky bacon and sweet dates might not sound like your typical crowd-pleaser, but trust us on this one. Inspired by Tapas Barcelona’s delectable appetizer, this variation of bacon-wrapped dates is an easy and inexpensive way to feed a large number of guests. The aroma that fills your kitchen and the explosion of flavor in every bite will get all partygoers’ senses rolling. Get creative by stuffing the dates with almonds, ricotta or Parmesan cheese and drizzling them with maple syrup. Don’t be surprised if attendance at your next party soars.

BACON-WRAPPED DATES WITH GOAT CHEESE AND ROSEMARY EASY

18 dates, pitted 9 slices bacon ¼ cup goat cheese 2 sprigs rosemary 18 toothpicks

For all you vegetarians and dorm-dwellers looking to contribute to the party, make these coconut-dusted, no-bake date treats.

EASY 5 MINUTES SERVES WHAT 18 dates, pitted ½ cup shredded coconut flakes

HOW 1

PREHEAT oven to 450°F.

CUT bacon in half, crosswise.

STUFF goat cheese into a corner of a Ziploc bag. Use scissors to cut a small hole in the tip of the corner. 4 5

FILL dates with cheese.

STUFF each date with 2-3 rosemary leaves.

INSIDE-OUT COCONUT DATES

25 MINUTES SERVES WHAT

T AR

O FO

WRAP each date with a half piece of bacon and secure with a toothpick. 7

ARRANGE dates on parchment-lined

baking sheet and cook for 7 minutes. Turn dates over and cook until bacon is crispy, about 7-8 minutes. 8

HOW 1

CUT dates lengthwise and flip inside out. 2

ROLL each date in shredded coconut until fully coated.

SERVE immediately.

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HOW TO COOK FISH Fish is best when bought and cooked fresh. Read below to learn how to properly cook a fillet.

Fish on the Fly An easy dish for your hectic schedule By Maddy Shannon

resh, quick and healthy, this fish taco recipe is easy to make and allows for a lot of variation. Since fish has the shortest cooking time of any protein, it’s perfect for when you’re hungry and in a rush. The rest of this recipe is just chopping and assembling, which can be done in advance to save even more time. If you want to mix it up, use chicken instead of fish, try a different sauce like fresh pesto to top it off, or add sliced jalapeños for an extra kick.

FISH TACOS EASY

20 MINUTES SERVES WHAT

Before cooking, cut fish fillet into even portions, and season it according to whatever recipe you’re using. A simple seasoning of salt, pepper and flour can work wonders if you don’t have other spices around.

1 tilapia fillet 1-2 teaspoons chili powder 1 handful fresh cabbage 1 large carrot ½ avocado 6 cherry tomatoes 2 tortillas 1 tablespoon olive oil Salt and pepper to taste Homemade Tartar Sauce 4 tablespoons mayonnaise 1 tablespoon sweet relish ½ lime, juiced

HOW 1

SLICE cabbage into thin strips, grate carrot, halve cherry tomatoes and dice avocado. 2

RUN tilapia fillet under cold water and blot dry with paper towel. Sprinkle both sides with salt, pepper and chili powder. 3 PLACE pan over medium heat and add olive oil. When oil is hot, place seasoned fillet into pan. 4 COOK fish until it is white and flaky when cut with a fork, about 2-3 minutes on each side. 5 PREPARE tartar sauce while fish is cooking by mixing together mayonnaise, sweet relish and lime juice. Season with salt and pepper to taste. 6 PLACE tortilla into pan after the fish has been removed. Cook in leftover olive oil until crispy, about 1 minute on each side. 7 ASSEMBLE your fish tacos and enjoy!

Fish can be cooked in a pan on the stove or baked in the oven. To pan-sear a fish fillet, heat the pan over medium-high heat and add oil. It’s important to let the oil heat up before putting the fish in the pan. Once the oil is hot, add the seasoned fish.

Cooking time depends on the thickness of the fish. Most white fish fillets take about 2 minutes per side until they turn golden brown. On the other hand, salmon is best baked in the oven for about 20-30 minutes, depending on the temperature of the oven and the recipe’s instructions.

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[COUGHING, AFTER BEING SHOT] WHAT THE FUCK, MAN? YOU SHOT ME IN MY STOMACH! I’M GON’ DIE NOW PROBABLY! MAN, I HAD Y’ALL OVER FOR DINNER - FISH TACOS! THIS HOW YOU DO ME? — RED, PINEAPPLE EXPRESS

-M

PHOTO BY MADDY SHANNON, ILLUSTRATIONS BY ASHLEY WU

SOLUTION

PRESPRING CLEAN

E US

ALL

Transform your kitchen leftovers into this hearty, cozy stew. By Kendra Valkema

ften, “winter” recipes call for ingredients that require a trip to the grocery store. But there is too much coat-zipping, glove-finding and frozen-bike-lock-wrangling to be worth their warmth. Luckily, the days leading up to spring break provide an optimum window of time to do absolutely nothing but clear out your fridge and pantry. This pre-spring cleaning not only gives you an excuse to avoid Whole Foods-induced hypothermia, but it also opens up space in your kitchen that you can fill with spring’s fresh crop of produce when you return from break. Besides, using up kitchen leftovers doesn’t have to yield only bland dishes. This stew is savory and colorful, a testament to the spectrum of flavors that make it full-bodied instead of overly salty or too brothy. But the best part about this stew is that many of the ingredients can be replaced by whatever you have on hand. Cannellini beans can replace kidney beans, spinach can sub for kale, carrots can be swapped for celery. Even the lentils can be replaced by any sturdy grain or bean, such as quinoa or pinto beans. So instead of surviving finals week with countless PB&Js, make a batch of this stew. You can store it in the fridge for up to a week or freeze it for future meals. Just be sure to cool it to room temperature before packing it away.

PHOTO BY KENDRA VALKEMA

WARM WINTER CHICKEN STEW MEDIUM SERVES

1 HOUR 45 MINUTES

PREHEAT oven to 350˚F.

PLACE the chicken breasts on a baking pan. Rub with 1 tablespoon olive oil and season with salt and pepper. 3

WHAT 2 boneless, skinless chicken breasts 2 medium sweet potatoes, or other variety ½ cup green lentils 1 ½ teaspoon dried thyme or other dried herb 4 tablespoons olive oil 2 medium yellow onions, chopped 2 cloves garlic, minced

HOW

2 carrots, peeled and diced 6 cups chicken broth or stock 1 tablespoon balsamic vinegar Leaves from ½ bunch kale or other leafy green 1 can kidney beans, or other variety Salt and pepper to taste

TOSS potatoes with 1 tablespoon olive oil, ½ teaspoon dried herbs, salt and pepper in a separate pan. 4 PLACE the two pans into the oven and cook for 35-40 minutes, until potatoes are tender and chicken is cooked through and juices run clear. 5 LET chicken cool, then shred with two forks and set aside. 6 HEAT 2 tablespoons olive oil in large soup pot over medium heat. Add onions, garlic and carrots and sauté until carrots are tender, about 15 minutes. 7 ADD cooked potatoes, chicken, lentils, chicken stock, balsamic vinegar, 1 teaspoon dried herbs, salt and pepper and bring everything to a boil. Reduce to a simmer and cook until lentils are mostly cooked, about 20 minutes. 8 ADD kale leaves and kidney beans and cook just until kale has wilted, about 5 more minutes. Remove from heat and serve.

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H S A

PHOTO BY MEGAN MCCORMACK

Three Dollar Dinner

* PER SERVING

Cheaper than your daily Starbucks By Megan McCormack It happens to the best of us. More like, all of us. As college students short on time and money, our ferociously growling stomachs often convince us to get a quick fix and order delivery. Twelve dollars later, our bellies may be fuller, but our wallets are not, and we’re forced to survive on peanut butter and jelly sandwiches for the rest of the week. But it doesn’t have to be this way. If you plan ahead at the grocery store, you can pick up inexpensive, nutritious ingredients that will satisfy both your appetite and your budget all week long. Add this cheap and simple recipe to your weeknight dinner repertoire, and you’ll never go hungry or broke again.

SPINACH SOUFFLÉ STUFFED CHICKEN MEDIUM

50 MINUTES SERVES

WHAT 1 package (12 oz) Stouffer’s frozen spinach soufflé 4 boneless, skinless chicken breasts 2 tablespoons extra virgin olive oil 2 cloves garlic, sliced 1 cup chicken broth 2 tablespoons lemon juice 1 teaspoon Dijon mustard Salt and pepper to taste Toothpicks

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HOW 1

PREHEAT oven to 350°F.

POUND chicken to ¼ inch thickness with meat mallet or any any heavy object with a flat surface.

CUT frozen soufflé into four equal pieces.

PLACE one piece of soufflé in center of each chicken breast.

FOLD one-third of chicken breast over soufflé and fasten with toothpick. Repeat with other third.

HEAT oil in large skillet over medium-high heat and cook garlic slices until tender.

DISCARD garlic and place chicken breasts in skillet, cooking until well-browned on both sides.

REMOVE chicken breasts from skillet and place on an oven pan. Bake for 25 minutes or until juices run clear.

ADD broth, lemon juice and mustard to the skillet, scraping up brown bits. Bring to a boil, then reduce heat and let simmer for 20 minutes or until reduced by half. Add salt and pepper to taste. 10 REMOVE and discard toothpicks from chicken. Spoon sauce over chicken and serve.

FEED

One Mug Wonder A sweet and tangy dessert for one By Maggie Gorman ow that Crêpe Bistro is nothing more than Norris lore, the question of strawberries and Nutella versus bananas and Nutella might seem beside the point. But if you find yourself craving a chocolatey-fruity combo and can’t pick a side, bypass the choice altogether and opt for the less conventional pairing of raspberries and Nutella. The bright, tangy berries perfectly balance the richness of the Nutella. Wrapped in buttery, flaky pie crust, this treat is as good as it gets. It’s easy enough for even the most novice of chefs, and because it’s in a mug, it practically begs you to curl up on the couch, dig in and refuse to share. Besides, a pie in a mug may be the only form of dessert capable of rivaling one of those storied Norris crêpes.

RASPBERRY NUTELLA MUG PIE EASY

30-40 MINUTES SERVES WHAT

¾ cup raspberries 1 tablespoon sugar 1 teaspoon flour Pinch of salt 2 tablespoons Nutella 1 pie crust dough 1 egg, lightly beaten

LAY remaining dough over mug to create top crust. Brush crust lightly with the beaten egg. 5

PLACE mug on a baking sheet and slide it into a cool oven (this prevents breakage by heating the mug gradually rather than all at once). Set temperature to 400ºF. Once oven is heated, bake until the top is golden brown, about 20 minutes.

HOW ROLL out a homemade or store-bought pie crust and tear off pieces to press around the sides and bottom of a ceramic mug. MIX raspberries, sugar, flour and salt in a small bowl until a jam-like consistency forms.

PHOTOS BY MAGGIE GORMAN

of Nutella. Continue alternating layers until the filling is used up or the mug is filled.

REMOVE and let cool for five minutes. Grab a fork and dig in!

SPOON a layer of raspberry mixture into the crust-lined mug. Top with a layer

tip

use a thick, durable mug to reduce the chance of it breaking in the oven.

THE NUMBER OF JARS OF NUTELLA SOLD ANNUALLY, IF LINED UP, WOULD WRAP AROUND THE MOON FOUR TIMES. — NUTELLAUSA.COM

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INTOLERANCE OR NOT, A GLUTEN-FREE DIET DOESN'T HAVE TO BE A LIMITATION PHOTOS BY DANIEL SCHULEMAN AND KELDA BALJON

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w WHAT IS GLUTEN FREE?

By Justin Shannin

The gluten-free lifestyle, touted by Hollywood stars like Gwyneth Paltrow, is gaining prominence as one of the newer fad diets for weight loss and overall well-being. It used to be challenging to find affordable and appetizing gluten-free products, but with the recent buzz, gluten-free selection has surged and food labels

now often indicate the presence of gluten. But the increased awareness of gluten itself does not necessarily mean people understand celiac disease and other forms of gluten intolerance, which medically require a gluten-free diet. Celiac disease is an autoimmune disorder that causes the body’s T-cells to attack gliadin, one of the two proteins that comprise gluten, which most commonly appears in wheat, barley and rye. Bar Hass, a freshman at Randolph-

w WHERE TO GO By Jacob Greenberg

BLIND FAITH CAFÉ $$ Tues-Thurs 11am - 9pm, Fri 11am - 10pm, Sat 9am - 10pm, Sun 9am - 9pm 525 Dempster Street — Evanston (847) 328-6875 Often seen as a pioneer of Chicago's vegetarian food scene, Blind Faith Café has been revolutionizing meat-free dining for over 30 years. More recently, the restaurant has been recognized for its unique gluten-free menu options. Although Blind Faith is located a few blocks from the center of Evanston, its location offers a relaxing escape from an all-too-hectic college life. The longer walk is worth it, not just for vegetarians

Macon College who was diagnosed with celiac at thirteen, admits that people “look confused” when he mentions celiac disease, so he usually simplifies it as “wheat allergies.” These simplifications belie the range of products with which celiac disease may react. Products that claim to be “wheatfree” are not necessarily gluten-free. Malt, an ingredient used in beer, Whoppers and malted milkshakes, often contains gluten. Cross-contamination can also be a hidden culprit of gluten. While strawberry jam is gluten-free by nature, dipping the spreading knife back into the jar after using it on bread may transfer enough gluten to induce a reaction. Like many food allergies, gluten intolerance is a spectrum: some people may be affected by small amounts of gluten in a product, and others may not. The idea of gluten intolerance and celiac disease may sound scary to bread and pasta lovers, but there are alternatives. Rice, corn and potatoes produce gluten-free flours used to make gluten-free pasta, dough and bread that can be found in national brands like Betty Crocker and at independent, gluten-free bakeries. Hass says that celiac disease “should not be seen as a limitation but should strengthen one’s awareness in becoming a healthier and stronger person.”

and those with celiac disease, but also for anyone craving food that doesn’t sacrifice flavor for health. For a starter, choose the restaurant’s sweet potato fries ($6.50). They are crispy and sturdy enough to hold up when dipped in zesty chipotle ketchup. For a pleasantly refreshing kick, try the Greek village salad ($8.50) or the Blind Faith Salad ($8.50) with mixed greens, jack cheese, cashews, onion, avocado and white miso dressing. For a heartier main dish, opt for the enchiladas verdes ($14.50), which are generously cheesy and topped with freshly-made guacamole. A large part of Blind Faith’s menu is made up of vegan and gluten-free takes on ethnic cuisine, like the Mongolian stir fry ($15.50) and Korean bibim bap ($14.50). Moreover, Blind Faith’s portions are huge. Split an entrée and save some room (and cash) for a dessert from the restaurant’s in-house bakery, which offers a variety of gluten-free baked goods. Though Blind Faith’s prices are a little higher than most students are used to, the delicious and dietary-restrictionfriendly cuisine is worth it, even for the most committed carnivores.

IT IS ESTIMATED THAT 85% OF AMERICANS WHO HAVE CELIAC DISEASE ARE UNDIAGNOSED OR MISDIAGNOSED WITH OTHER CONDITIONS. — NATIONAL FOUNDATION FOR CELIAC AWARENESS

WHAT TO DRINK By Annie Trimber

LIQUOR: Whiskey and gin always contain gluten, but depending on what brand, tequila, rum and vodka may not. Some vodkas, like Smirnoff, are made from corn or potato, while others are made from wheat. But avoid drinks like Smirnoff Ice and Mike’s Hard Lemonade, which contain malt, a wheat ingredient. For a "classier" vodka, go for Chopin or Tito’s, which are made from potato and corn, respectively. If it’s a tequila type of night, Jose Cuervo is a great choice. Most tequilas are gluten-free, but there’s always a chance some cheaper brands won’t stick to the traditional methods of production. Most rums are also gluten-free, including Bacardi and Captain Morgan, but be careful to avoid rums that contain “natural flavors.” BEER AND WINE: Most party beers like your classic Natty Light are made from grains that contain gluten. When searching for a gluten-free beer, look for one made from millet, rice, sorghum or corn. Check out Binny’s for the most variety. Favorites among gluten-freebies include Two Brother’s Prairie Path and Estrella Damm Daura for their complex flavors and rich taste similar to that of regular beers. For a lighter beer, try Redbridge. If you’re planning on a night full of classy or even not-so-classy wine, you are set; from Carlo Rossi to Chateau Lafite, all wines are gluten-free. HARD CIDER: Good news — all hard apple ciders are gluten-free. Most bars will have at least one cider on tap, and bottles can easily be found at local stores. If you’re looking for a cider that’s not too sweet, go for the imported Strongbow or Magners. For a sweeter flavor, try Angry Orchard, Fox Barrel or Woodchuck.

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FLOURLESS FUDGE BROWNIES By Annie Trimber If these brownies could talk, after your first bite they’d say something like, “I told you so.” They just might be the best brownies you'll ever have. In this recipe, the cocoa powder acts as a flour substitute since the two are very similar in weight. Therefore, the texture is remarkably similar to normal flour-filled brownies, and they are extra rich and gooey because they’re made of straight-up, unadulterated cocoa. Indulge in these gluten-free treats straight out of the oven with a scoop of vanilla ice cream on top. That is, if you can make it to the freezer without having already finished every last brownie bite.

EASY

35 MINUTES SERVES WHAT

1 cup white sugar 1 cup brown sugar ¾ cup vegetable oil 4 large eggs 2 teaspoons vanilla 1 ½ cups cocoa powder 2 teaspoons instant coffee or espresso powder ¼ teaspoon salt ½ cup chocolate chips, optional ½ cup chopped walnuts, optional

HOW PREHEAT oven to 325°F. GREASE 9x13-inch baking pan. BEAT oil and sugars in large bowl until well combined. 4 WHISK in eggs until fully incorporated. 5 MIX vanilla and instant coffee in separate small bowl until 1

2 3

coffee granules are fully dissolved. 6 ADD vanilla and coffee mixture to large bowl and beat for about two minutes. 7 STIR together cocoa powder and salt in a separate bowl. 8 ADD dry ingredients to batter and mix until smooth. 9 FOLD in walnuts and chocolate chips. 10 POUR batter into prepared pan and bake for about 25 minutes. To check if brownies are done, insert toothpick into center of pan. If toothpick comes out clean, brownies are ready to eat! 11 LET brownies cool completely before you cut them.

INSIDE-OUT ARTICHOKE, SPINACH AND TOMATO PIZZA By Annie Trimber When my doctor recommended I go gluten-free, I knew I had to make some huge changes in my diet, but I didn't realize that I had to end my relationship with what I knew to be pizza. It's difficult being around people during mealtimes when you can’t eat the same food they do, especially when it comes to pizza — an integral part of the college diet. But by substituting this gluten-free pizza crust mix for standard pizza dough, I can enjoy one of my favorite foods without compromising flavor or texture.

MEDIUM

60 MINUTES SERVES

WHAT 1 package Bob’s Red Mill Gluten Free Pizza Crust

2 tablespoons olive oil

4 cups spinach

1 can marinara sauce

2 cups shredded mozzarella cheese

1 ½ cups warm water

2 large tomatoes

½ cup marinated artichokes ¼ cup crumbled feta cheese 2 eggs

HOW PREHEAT oven to 425°F. GREASE baking sheets or line with parchment paper. 3 COMBINE water and yeast (included in crust package) in a large bowl. Let stand a few minutes. 1 2

4 5

ADD eggs and oil to yeast mixture and mix until fully incorporated.

POUR in pizza crust mix. If you have beaters or a standing mixer, blend about one minute on medium

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PHOTOS BY KELDA BALJON

speed. If not, a fork is fine. 6 SPLIT dough in half, keeping both pieces in the bowl. Cover with plastic wrap. Allow dough to rise for 20 minutes. 7 PLACE dough on baking sheet. Wet hands with water and spread pizza dough into the shape and thickness you desire. 8 BAKE crust for 7-9 minutes, without any toppings. 9 REMOVE crust from oven and cover with mozzarella cheese. Return to oven for about 5 minutes or until cheese is melted. 10 REMOVE baking sheet from oven, spread marinara sauce over cheese and add remaining toppings. 11 COOK pizza for about 10 more minutes or until spinach is fully wilted and feta is slightly melted.

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Around the World In Eight Plates!

Exploring ethnic cuisine in Evanston and Chicago restaurants.

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PHOTOS BY DANIEL SCHULEMAN AND HANNAH LIN

By Abby Reisinger, Maddy Shannon, Hillary Lindwall, George Markoulakis, Megan Suckut, Alexa Santos and Izzie Baum

PHOTOS COURTESY OF LIBERTAD, CAMPAGNOLA AND CAFE BA-BA-REEBA

Bistro Bordeaux

Whether you’re in the mood for a cozy brunch with a full carafe of coffee or a classy dinner complete with a cheese plate, Bistro Bordeaux is the place to stage a coup d’état on your American taste buds. The ambience is unmistakably French: warm colors, a crisply dressed, attentive wait staff and Édith Piaf crooning in the background. Must-eats on the brunch menu include the omelette Blanche ($9.95) and the pain perdu ($12.95), an egg-white omelette served with French toast, seasonal berries and crème fraîche. When it comes to dinner, go with a classic and try the escargots de Bourgogne ($9.75). Served with a warm baguette, this garlicky, savory dish has a parsley finish and is definitely worth being a little pretentious. After your entrée, order a cheese plate of mild, stinky and sharp varieties and finish off with a swallow of Asti. Make a visit tout de suite and see for yourself why “Paris is always a good idea...”

$$ Mon-Thurs 5:30pm-9pm, Fri-Sat 5:30pm10pm, Sun 10:30am-1:30pm, Sun 5pm-9pm 618 Church Street, Evanston (847) 424-1483

Pine Yard

If you’re craving Chinese food, turn to Pine Yard for traditional Mandarin, Szechwan and Cantonese dishes. Located down the street from the Evanston post office, this restaurant is a hidden gem that offers shareable dishes at affordable prices for students. Pine Yard is a great place for casual dining with friends and serves both lunch and dinner. All lunches include tea, a spring roll, your choice of soup, steamed or vegetable fried rice and your

choice of entrée. The price of lunch depends on the entrée, but it will cost you no more than $8.95. The dinner menu is slightly more expensive, but all dishes are large enough to share. We recommend the Mandarin beef with Chinese greens in oyster sauce ($12.95), or for vegetarians, the mu shu vegetables ($12.95), which come with four Asian-style pancakes and are assembled table-side by a member of the wait staff. End the meal with a cup of tea to cleanse your palate and save your leftovers for a late-night bite. $$ Mon-Thurs 11am-9:30pm, Fri-Sat 11am-10 pm, Sun 4pm-9:30pm 1033 Davis Street, Evanston (847) 475-4940

Mt. Everest

Mt. Everest, located on Church St. in Evanston, offers a true taste of the Himalayas, boasting several Nepali dishes alongside its extensive Indian food menu. Start your meal off with the vegetable samosas ($4.50), which are filling and reasonably priced. These potato-and-vegetable-stuffed pastries are fried to perfection and served with several dipping sauces. For vegetarians, the dal tarka ($9.95) is a mouthwatering entrée of yellow lentils sautéed with cumin seeds, ginger, garlic, tomato and onions. The chicken tikka masala ($13.95) is a patron favorite, and although all of the entrées are meant to be shared, you won’t want to split this dish with anyone. The tender chicken is covered in a creamy buttery tomato sauce and pairs flawlessly with the restaurant’s freshly-baked naan. The atmosphere of Mt. Everest is relaxed, complete with dim lighting and warm colors. The dark hardwood floors and tall wooden pillars lend an air of class, raising the expectations for the food, which does not disappoint. Although the restaurant is on the pricier side, it offers deals and a WildCard discount that allow students to dine on a budget. Not to mention, every Thursday is Ladies‘ Night, which means that women get free glasses of wine, beer, juice, soda, tea or mango lassi with their meals. The restaurant also offers a popular lunch buffet that includes a salad bar, appetizers, vegetarian and non-vegetarian dishes, tandoori, naan and desserts for only $9.95 plus tax. $$ Mon-Fri, 11:30am-10pm, Sat-Sun 12pm-3pm 630 Church Street, Evanston (847) 491-1069

Campagnola The food at Campagnola is a delicious testament to the ideals of Italian cooking — using fresh ingredients to make simple dishes prepared with love. Campagnola proclaims itself “Evanston’s Neighborhood Italian Restaurant.” While the atmosphere is more upscale and relaxed than a loud, messy Italian dinner at Noni’s house, the dishes most certainly bring to mind an image of a cozy restaurant in a little Italian town. Located just one block from the Main El stop, Campagnola is the perfect place to go with a few friends or to bring a date. The waiters are friendly and not overbearing, allowing you to linger over dinner and conversation. The menu has four short categories: starters and salads, pasta dishes, “meat, fowl & fish” and vegetables. The average price for an entrée is about $20, and it’s worth every penny. Start with the wood-fired radicchio ($9) which is wrapped in smoky bacon, topped with creamy goat cheese and

smeared with fresh basil aioli. Move on to a homemade pasta dish like the pappardelle bolognese ($20) which features thick, flat noodles smothered in creamy tomato meat sauce that you can soak up with some warm, crusty bread. Definitely save room for dessert and order the bread pudding ($7), which is drizzled with a salted caramel sauce and topped with a scoop of vanilla ice cream. $$$ Tue-Thurs 5:30pm-9:30pm, Fri-Sat 5:30pm9:30pm, Sun 5pm-9pm 815 Chicago Avenue, Evanston (847) 475-6100

NU-SPOON.COM |25

Libertad

Finally, students have a reason to board the yellow line and make the trip to Skokie. Located off the Oaktown El stop, this humble Latin American joint serves up dinner nightly, as well as Sunday brunch. The warm interior is enhanced by hardwood and the open kitchen helps create a welcoming ambiance. The dinner menu offers extensive vegetarian, fish and meat options. We encourage sharing plates, which allows your entire party to experience a taste of Latin American heaven. Try the tempura poblano pepper ($10) for a spicy kick complemented by the goat cheese filling. Another dinner favorite is the skirt steak, served with thin yuca frites and chimichurri ($17). End your meal on a sweet note with the apple cobbler, topped with salted caramel ice cream and walnut streusel crumbs ($7). At Sunday brunch, the eggs Benedict ($9) steals the show. With two English muffin halves, each topped with a poached egg, chorizo and a rich truffle hollandaise and accompanied by crispy breakfast potatoes, this dish alone is worth the trip. $$ Tue-Thurs 5pm-10pm, Fri-Sat 5pm-12am, Sun 10am-2pm, Sun 5pm-9pm 7931 Lincoln Avenue, Skokie (847) 674-8100

Pita Inn

Don’t be put off by the outward “fast foodiness” of Pita Inn. Since 1982, this Skokie food mecca has been serving up the best Mediterranean and Middle Eastern food Chicagoland has to offer. Within its ultra-casual, seat-yourself confines, guests can enjoy tender shawarma, crispy falafel and flavorful shish kabobs. Though the entrées and sandwiches present a daunt-

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ingly large amount of food, make sure to save room for the pita bread and hummus. Walk off your meal with a trip to the adjacent Pita Inn Market and Bakery to catch a glimpse of the pita bread being made, and pick up some olives and baklava while you’re at it. After all, you’ll have enough money left to do so, as the prices (especially for the lunch specials) are surprisingly cheap compared to their Evanston counterparts. Although the restaurant gets crowded during the weekends, plan a trip to Skokie and brave the line; you’ll probably start planning your next Pita Inn pilgrimage before you even finish the pilaf. $ Sun-Thurs 11am-11pm, Fri-Sat 11am-12am 3910 Dempster Street, Skokie (847) 677-0211

Big Star Located just off the El, open till 3 am, with affordable food and a full bar, Big Star Taqueria seems like a fairy tale restaurant. But rest assured, this wonderful place does, in fact, exist. Big Star is located on Damen Avenue in the heart of Wicker Park, where you can spot the restaurant’s brightly lit star sign from blocks away. Although the bustling crowd may be overwhelming and you normally have to wait to be seated, there are many ways to get your taco fix. You can score a seat inside, on the Christmas light-adorned patio or snag a spot at the bar. But the easiest option is to order from the carry-out area beside the patio and enjoy your food on Big Star’s picnic tables (provided it’s not a subzero night). The menu offers five different taco choices of pork shoulder, pork belly, potatoes, chicken thigh or tilapia, each $4 or less. The chips and guacamole combo ($8) is definitely a highlight of the menu, as well as the Sonoran hot dog ($7), an all-beef hot dog wrapped completely in bacon. As for beverages, the beer, bourbon, cocktail and tequila menus will certainly satisfy any boozy craving. Virgin beverage options include a refreshing limeade ($3), horchata ($3) and a dulce de leche milkshake ($4). Big Star is a great hangout spot for groups of friends or family. It’ll be easy on your Mexican-food-craving stomach and on your wallet. $$ Mon-Fri, Sun 11:30am-2am, Sat 11:30am-3am 1531 North Damen Avenue, Chicago (773) 235-4039

Cafe Ba-Ba-Reeba Cafe Ba-Ba-Reeba is a young and upbeat restaurant in the heart of Chicago that features an eclectic Spanish tapas menu and classy, modern décor. To start, we recommend ordering a pitcher of white peach sangria for the table ($20), which has a hidden kick of vodka that increases its potency and flavor. There’s also a wide selection of beers and cocktails, with a particularly refreshing margarita that’s heavy on the lime. Tapas specialties include the citrus-cured salmon with cucumber, crema and toast ($8), the beef skewer with horseradish atop a bed of onions ($8) and the chicken skewer with zucchini almond pesto ($7). The meats are tender and juicy, and the salmon is wonderfully light. Cheese fanatics should opt for the warm goat cheese baked in tomato sauce, which is accompanied by crispy garlic bread ($8). There’s also a gluten-free menu that offers dishes like the local apple, spinach and quinoa salad topped with cider vinaigrette ($5). While the table shares most items, there are a few “pintxos” (bite-sized options) that can be ordered individually for $1.50. We recommend tasting the tuna crostini

with fresno chili and horseradish. The wait staff at Cafe Ba-Ba-Reeba is especially attentive, instantly swapping dirty dishes for clean ones and offering recommendations from the extensive menu. Though the restaurant is enormous (and great for large groups) be sure to call for reservations two to three days in advance in order to secure your preferred time and table. $$ Mon-Thurs 4pm-10pm, Fri 11:30am-12am, Sat 10am-12am, Sun 10am-10pm 2024 North Halsted Street, Chicago (773) 935-5000

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The best meal you’ll ever have between two slices.

challahlujah

hot cookie bar’s best friend

leggo this eggo!

PHOTOS BY DANIEL SCHULEMAN

Which ‘Wich?

#bestsandwichever

Banana peppers are hiding THIS ONION FELL FROM

28 |

Caprese Salad Sandwich Drizzle olive oil on two slices of any thick, crusty bread. Lightly toast in oven until golden. Spread pesto on bread and layer arugula or fresh basil, tomato slices and fresh mozzarella. Top with extra virgin olive oil, balsamic vinegar, salt and pepper.

Sammy Slobber Sub Layer baguette with ham, salami, mozzarella, tomato slices, shredded lettuce and banana peppers and sprinkle with oregano. Wrap entire sub in foil and bake at 425˚F for 15 minutes — or enjoy cold.

THE LARGEST SANDWICH IN THE WORLD WEIGHED 5,440 LBS AND WAS MADE BY WILD WOODY’S CHILL AND GRILL, ROSEVILLE, MICHIGAN ON MARCH 17, 2005. — GUINNESS WORLD RECORDS

NU-SPOON.COM |29

French Onion Soup Sandwich SEE PAGE 9 FOR HOW TO CARAMELIZE ONIONS

Caramelize sliced onions in pan with butter over low heat for 20 minutes. Add splash of chicken stock and cook for 7 more minutes. Generously butter two slices of crusty French bread. Layer caramelized onions and slices of Gruyere or Swiss cheese on bread. Pan-grill sandwich until bread is golden and cheese is melted.

EDITOR’S NOTE This is literally the best sandwich we have ever eaten.

Waffle Sandwich Fry two slices of bacon. Scramble two eggs. Toast two Eggo waffles and sauté in maple syrup in a small pan over low heat. Pile eggs, bacon and American cheese onto one Eggo, top with the other, and continue to sauté in syrup until cheese is melted.

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Challah French Toast PB&J Whisk two eggs in a bowl, and add a splash of milk and a dash of sugar. Soak two thick slices of challah in egg mixture. Fry in pan with a pat of butter until both sides are golden. Generously spread one slice with peanut butter and the other with strawberry jelly. Top with banana slices and drizzle with honey.

Ice Cream Cookie Sandwich Press a scoop of ice cream between two Chips Ahoy cookies. Place M&M’s around ice cream filling and gobble up before it melts.

THERE’S NOTHING BETTER THAN GOOD SEX. BUT BAD SEX? A PEANUT BUTTER AND JELLY SANDWICH IS BETTER THAN BAD SEX. — BILLY JOEL

NU-SPOON.COM |31

IF IT WEREN’T FOR THE COFFEE, I’D HAVE NO IDENTIFIABLE PERSONALIT Y WHATSOEVER. — DAVID LETTERMAN

By Megan Suckut and Andrea Kang

PHOTO BY DANIEL SCHULEMAN

Learn everything you need to know about your cup of joe, from harvest to brew.

addicted to caffeine

Ah, caffeine — every college student’s favorite vice during finals week, and for good reasons. There have been several studies that link a moderate intake of caffeine in the forms of coffee, tea and energy drinks to improved memory, reaction time and attention. When caffeine is ingested, the body reacts in several unique ways. It releases adrenaline that speeds up heart rate, breathing and, consequently, blood flow. This contributes to that wonderful, heightened sense of arousal that gets you through those last fifty pages of your history textbook. Caffeine also

inhibits the release of adenosine, a chemical in the brain that makes you sleepy. And that giddy state you reach after a few cups of joe? You can thank the caffeine for triggering the release of dopamine and activating the pleasure centers of your brain. But does this stimulant actually help you study more effectively? It depends on what you’re studying. In the short term, as you cram for a test the next day, caffeine is perfect for keeping you alert and awake. Some researchers also claim that it improves shortterm memory. Limit that caffeine binge to dire occasions, though. In the long run,

it does not improve memory, and it distracts us when our homework and finals involve more complex reasoning. Regular consumption has been linked to anxiety, dehydration, common headaches and an interrupted sleep cycle that can cause fatigue. As a college student, caffeine can be your best friend when you really need it, but if you find yourself downing several cups of coffee on a daily basis, it may be setting you up for sleep deprivation and attention problems down the road. However, if you have three hours to get through an entire textbook before your orgo final, drink up and study on.

In the long run, caffeine does not improve memory, and it distracts us when our homework and finals involve more complex reasoning.

starbucks’ secret menu Unsurprisingly, it would be impossible for Starbucks to include each of its boasted 87,000 drink combinations on one menu. But this java megagiant is about much more than its frappuccinos and skinny vanilla lattes; some Starbucks aficionados prefer to order from the secret menu. See the list below to find your new favorite drink (just don’t tell anyone).

dirty chai

a chai latte with an espresso shot (order the dirty hippie to get a dirty chai with soy milk instead of regular milk)

zebra mocha or tuxedo a mixture of white chocolate and regular mocha

from plantation to cup

hile sipping your Starbucks drink, take a second and think about where it came from beyond the brand name and polished espresso machine. Depending on the drink you order or blend you choose, the beans that are in your cup of joe may have come from Costa Rica, Guatemala, Ethiopia, Kenya, Sumatra or elsewhere. As large as the company is, Starbucks only buys 2% of the world’s total coffee beans. While this percentage may not sound impressive, Starbucks is actually one of the world’s most popular purveyors of fair trade and

ethically-grown beans. “Fair trade” means the coffee beans are purchased for a premium price from growers who treat their workers ethically and provide them with favorable work conditions. This means that although the coffee costs a bit more, the workers who produce the beans work under safe conditions, receive decent wages and are of legal age to work. Starbucks proudly boasts on its website that as of 2011, 86% of its coffee was ethically sourced under Coffee and Farmer Equity (C.A.F.E.) practices. These guidelines take into account quality, social, economic and environmental factors meant to improve life not only for the workers who

grasshopper frappuccino java chips and peppermint syrup blended with a mocha frappuccino

grew the beans, but also for the entire population of the source country. The company’s goal is to ultimately purchase 100% ethically-sourced coffee. For customers, fair trade blends often connote higher prices, but for the families working on coffee plantations throughout Latin America, Africa, the Middle East and the Pacific Islands, it means children can attend school instead of picking beans and that biodiversity and water quality will remain high. So whether you frequent Starbucks or prefer another brand of coffee, you can feel good about whatever you’re drinking as long as you know it came from a free and fair environment.

crunch berry frappuccino hazelnut or toffee nut syrup combined with a strawberries and crème frappuccino

cake batter frappuccino vanilla and almond (or hazelnut) syrup added to a vanilla bean crème frappuccino

widow maker

half iced black tea, half iced black coffee

red eye, black eye, green eye one, two or three extra shots of espresso added to a brewed coffee, respectively

NU-SPOON.COM |33

o need to wake up early for your Norbucks fix. At nearly $4 a latte, you’re not doing your wallet any favors. Ditch those wasteful paper cups and invest in a coffee maker. You’ll save some serious cash and get the robust, flavorful cup of coffee you really deserve.

Grosche Madrid Premium French Press ($29.99 at shopgrosche.com) After careful research, we’ve decided Grosche Madrid Premium French Press Coffee and Tea Maker (350 ml) is one of the best and most affordable French press coffee makers around. At $29.99, this press gives you everything you need: a durable glass beaker, a tight three-part mesh filter, a 3-cup capacity and a sleek design. If you are an avid coffee drinker you know that a good cup of coffee comes from a high quality brewer, and the Grosche Madrid is truly the best French press on the market. It keeps coffee hot for about an hour and still warm for about an hour after that. The press doubles as an excellent tea maker too, extracting the fullest flavor from tea leaves — something you can’t achieve with ordinary tea bags.

AeroPress Coffee and Espresso Maker ($25.95 on Amazon) Rather than brewing a traditional drip cup of coffee, an AeroPress produces a small, single-serving espresso concentrate that you can transform into a Americano or latte. The press forces a small amount of nearly boiling water through finely ground coffee beans to produce a smooth, robust concentrate free of any grounds. No leftover grounds means the cup of coffee doesn’t become bitter as it sits over time. This press is compact enough to fit in your backpack so you don’t have to spend extra bucks at the library café.

Drip Black & Decker Brew ‘n Go Personal Coffeemaker ($14.99 on Amazon) If you enjoy a morning cup of joe but don’t want to share a pot of coffee with your friends, this Black & Decker Brew ‘n Go is for you. The coffee maker brews a single serving that conveniently drips into a 15-ounce thermal travel mug—perfect for mornings on the go. It uses a permanent cone filter, eliminating the waste of paper filters, and doubles as a hot water dispenser for tea, oatmeal or even instant soup.

the highs and lows Brothers K hidden gem

JJ Java

most relaxed

Peet’s

friendly staff

Kafein

open late

Unicorn

eco-friendly

Coffee Lab best brew

Café Mozart

lots of outlets

Starbucks

consistent

farthest trek inconsistent

always crowded spotty service cash only

quiet...too quiet small tables small

Other Brother Bennison’s baked goods

limited seats

drinks decoded

ow many drinks on the menu have you tasted at your favorite coffee stop, let alone tried to pronounce? Depending on how much coffee or espresso the barista mixes with frothed or steamed milk, a number of drinks can result.

Espresso (eh-SPREH-so) 1 shot = 1 to 1.5 ounces

Espresso differs from brewed coffee in that it’s brewed by forcing very hot water through finely ground coffee beans, resulting in a thicker consistency and strong flavor. Much of this flavor is contained in the crema, the creamy dark red foam created by the pressured brewing method.

Cappuccino (ka-puh-CHEE-no)

1 shot espresso + 1 part steamed milk + 1 part milk foam

It’s all about the foam with a cappuccino; this drink is a latte with less milk and more froth. Its name comes from its resemblance to the Capuchin Friars, who shaved the tops of their heads, leaving a ring of brown hair reminiscent of the ring of brown espresso around the froth in a cappuccino. 34 |

Americano (ah-mah-ri-CAH-no)

chiato with the latte macchiato, which consists of foamy milk with a half shot of espresso.

During World War II, American soldiers craved brewed coffee instead of the espresso shots more commonly served in Europe, so they added hot water to imitate the coffee they missed from home. The caffè Americano has a similar strength to brewed coffee but differs in taste.

1 shot espresso + chocolate syrup or cocoa powder + 1 part steamed milk + 1 part milk foam

1 shot espresso + hot water

Latte (LAH-teh)

1 shot espresso + 2 parts steamed milk

Beneath the swirled foam art and below the sweet syrups lies the caffè latte, the base of several indulgent coffeehouse favorites. You can change the type of milk (whole, 2%, skim, soy), the froth-tomilk ratio or the flavor, but it’s still a latte at heart.

Espresso Macchiato (eh-SPREH-so mah-kee-AH-toh)

1 to 3 shots espresso + dollop foamed milk

“Macchiato” means “stained” in Italian, and an espresso macchiato is a shot (or two or three) of espresso “stained” with a tiny bit of foamed milk. From the outside, it looks like a cappuccino, but it is much stronger. Don’t confuse the espresso mac-

ILLUSTRATIONS BY KYLE HANCHER

the brew for you

evanston coffee shops

Mocha (MOH-kuh)

This latte variant takes its name from the port of Mocha in Yemen, which exported sweet, cocoaflavored coffee beans to the best coffeehouses in Europe in the 15th century. Some baristas prepare the caffè mocha with white or dark chocolate.

Café au Lait (kah-FEH oh LAY) 1 part brewed coffee + 1 part steamed milk A smooth and creamy drink, the café au lait is prepared like a latte, but uses brewed coffee instead of espresso. Find it on the Starbucks menu under the name “caffè misto,” which means “mixed coffee” in Italian.

Frappuccino (frah-puh-CHEE-noh)

2 shots espresso + 1 ½ cups crushed ice + ¾ cup milk + 3 tablespoons sugar + whipped cream topping

Consisting of more cream than coffee, the frappuccino is the milkshake of the espresso world.

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greatest

traditionalist

BaBy Boomer

generation X

generation y

generations

0 2 } 12

personalized service

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SUPPORTING SPOON

EAT RIGHT, WORK HARD, PLAY HARD www.colfaxcorp.net

Challah For Hunger NU Hillelâ&#x20AC;&#x2122;s most delicious student group! Every week students bake and sell challah to combat hunger and support disaster relief among impoverished people all over the world. Come bake a difference! Wednesday 4-5 pm, Thursday 4-6 pm Questions? Contact nu@challahforhunger.org Flavors include: Plain, Chocolate Chip, Cinnamon Sugar, and Flavor of the week $5 Per Loaf of Happiness

KEEP YOURSELF ALIVE.

BLUEBERRIES are potent in antioxidants that maintain good vision. These berries are also proven to fight Alzheimer’s.

CABBAGE can treat headaches and improve your skin. Rich in iodine, it keeps your brain and nervous system functioning well.

KIWIS can help prevent coughing and are full of heart-healthy antioxidants and dietary fiber.

ZUCCHINI contains anti-

A Rainbow of Foods Eat your way through the color wheel. By Shayna Starr

BEETS provide vitamin C

PHOTO BY DANIEL SCHULEMAN

inflammatory vitamins, and its rich flavor can curb cravings for unhealthy foods.

and betaine, a substance used to treat depression, as well as trytophan, which has relaxation and moodboosting effects.

At this point in the season, you are probably tired of the monotony of white snow, gray skies and suspiciously brown-gray hot chocolate. Switch up your winter routine by adding colorful foods to your plate. Eating fruits and vegetables bursting with color will ensure a wholesome intake of vitamins and nutrients that you might not get with a monochromatic diet (read: starches and carbs). Follow this guide to ROY-G-BIV-ify your food.

POMEGRANATE’S

antioxidants can help protect your body from a variety of diseases and can lower high blood pressure. v

GRAPEFRUIT’S vitamin C and lycopene can help to treat the common cold and protect against cancer. It is also high in enzymes that help burn fat.

SWEET POTATOES are rich in vitamins C and D, which help boost your immune system and keep your skin looking young. They also contain magnesium, which is a key mineral for relaxation.

NU-SPOON.COM |37

Get Smart It’s easier than you think to maintain a balanced college diet. By Alexa Santos very student enters the school year hoping to debunk the myth that it’s impossible to stay healthy in college. Many of us have genuine plans to schedule gym time between classes or load up on vegetables at every meal, but ultimately stress from class, work and extracurriculars quickly hinders these goals. According to Jessica Janc, the nutrition director at Premier Fitness Camp in Carlsbad, Calif., it is important to remember that eating healthily is not mindless, but it doesn’t have to be overly complicated either. “Just shoot for balance at each meal,” Janc says. “Get plenty of protein with healthy carbohydrates and plenty of vegetables.” Janc emphasizes the importance of making careful adjustments to your diet that do not sacrifice flavor and satisfaction. Her first suggestion isn’t to cut anything out of meals, but to replace certain items with similar, but healthier alternatives. She recommends Greek yogurt, for example, which is higher in protein than regular yogurt and has a comparable number of

calories. It is also a great substitute in recipes that call for sour cream, mayonnaise or cream cheese. The unique thickness of Greek yogurt won’t take away from the fluffy and satisfying texture you crave and will add a substantial amount of calcium to dishes. Part of creating a more balanced diet is experimenting in the kitchen and learning which ingredients work in your favorite recipes to maintain the same flavors and textures you love. If you typically make chicken salad with mayonnaise, try mashing up an avocado with Greek yogurt instead. The combination of avocado and yogurt maintains the same amount of creaminess but adds healthy fats and protein not found in mayonnaise. Opt for almond butter, which is high in unsaturated fat, instead of full-fat cream cheese to smear on top of bagels. Janc also suggests replacing butter with applesauce or olive oil in some baked goods. These food substitutions are not necessarily lower in calories, but they’re high in flavor and nutrition, making them alternatives that shouldn’t be hard to work into your daily routine.

When it comes to drinking, Janc suggests red wine, vodka or tequila instead of sugary drinks, since your body races to convert excess sugar into fat. Still, as the old adage goes, everything in moderation. Allowing yourself to party on the weekend and avoiding drinking during the week is a realistic compromise. Making poor choices during the middle of the week can make it harder to follow Janc’s ultimate advice: “Stay active and be mindful.” “What you eat now does matter, for energy, brain function and weight control,” Janc concludes. Finding balance in your diet is just one component of living a healthy lifestyle. It’s important to find a way of eating that contributes to your health and happiness and most importantly, helps you balance all of the other areas of your life.

TRANSLATOR IN AISLE 5 Cracking the food labeling code By Kendra Valkema

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FREE-RANGE

NATURAL

CAGE-FREE

Outdoor access Not necessarily organic

No artificial ingredients

No cages or crates Open barn floor system May still be crowded

CERTIFIED ORGANIC

CERTIFIED HUMANE

GRASS-FINISHED

No hormones No antibiotics No artificial ingredients Outdoor access

No hormones No antibiotics Access to medicine for surgery No cages or crates Outdoor access

No hormones Lifetime forage diet No cages or crates Outdoor access

ILLUSTRATIONS BY ASHLEY WU

Remember pink slime? Yes, the nickname given to the pink, ammonia-treated beef paste that was added to freshly ground beef products and sold in grocery stores nationwide. This pasty product was given the official name of Lean Finely Textured Beef, or LFTB, but this label failed to appear on essentially any store shelf or package. While the pink slime issue began a much needed conversation about the lack of labels on meat, it also contributed to an ongoing debate about food labeling in general. If you’ve ever stood by the shelf of egg cartons and couldn’t tell the difference between cagefree, free-range and organic, you’ve probably realized that it takes learning another language — the language of food labels — to understand what you’re really buying. This list should help demystify the labels most commonly found on meat, eggs and dairy products so you won’t be standing confused in the freezing cold milk aisle for longer than a minute.

PHOTO BY DANIEL SCHULEMAN

NOURISH

STUFFED

Confessions of a former binge eater By Amanda Gajdosik t’s okay. It’s okay. Relax. Just breathe. I concentrated on breathing in through my nose and out through my mouth. Slowly, quietly. My hands covered my stomach. I couldn’t find a comfortable position; my abdomen protested with every shift. I blinked suddenly, trying not to cry. And failing. That night stands out in my head, even though there were dozens like it. Dozens and dozens. That night I had eaten two desserts after a big dinner. I had gone to a movie with friends and finished off a large popcorn and bag of M&Ms. I had loosened my belt in the bathroom so I could keep eating. I had eaten peanut butter from the jar. I had hidden an empty bag of chocolate chips in the trash. I had binged. Again. It had been going on for months. I would eat and eat and eat. In public, in private, in the morning, at night. If I wanted to binge, I would find some way, any way, to accomplish it, gorging myself until I wanted to be sick. But I refused to make myself throw up. Because binging and purging is bulimia, and bulimia is an eating disorder. Bulimia is a real problem. As long as I didn’t throw up, it wasn’t a real problem.

The binging started just before my first quarter at Northwestern. I needed a release from the stress of being away from home and the demands of school. Coupled with the social comparisons I subjected myself to every day, my binging increased from a few times a month, to multiple times a week, to nearly every day. I felt powerless and weak. The less control I felt in other areas of my life, the more I binged to prove I had control over something.

If I wanted to binge, I would find some way, any way, to accomplish it, gorging myself until I wanted to be sick. But I wasn’t in control. My binging was starting to affect more than my jean size (I had climbed from a size 2 to a 10). This disease was starting to seep into all areas of my life, disrupting my relationships and school work. I was lying to friends and backing out of obligations, isolating myself as I sunk deeper into my disorder and depression. I was covered in a constant cloud of shame,

certain no one else had issues like mine. Food not only became my escape, but also my prison. I stayed trapped in that prison for two years, until one night when I couldn’t take it anymore, when I was too close to purging. I cried to my mother for help. I admitted I had an eating disorder. It was the first time I said the words aloud to anyone. Even to myself. I needed help. The road to recovery is long, and I’m only at the beginning of mine. Some days are better than others and some are worse. I oscillate between loving and hating food, between loving and hating my body. But I refuse to be ashamed anymore, because I know I’m not alone. I am not alone in disliking my body, and I am not alone in fearing food. I am not alone. You are not alone. It is my hope that if you or someone you know struggles with disordered eating, you will seek help that can truly change or even save your life. Talk to someone, anyone. Open up to a friend, a family member or see a counselor at CAPS. Above all, know that you are strong; you are not alone. Call 847-491-2151 or visit www.northwestern.edu/counseling to schedule an appointment with CAPS.

NU-SPOON.COM |39

THE TRUTH ABOUT ARTIFICIAL SWEETENERS Sweet or bittersweet? By Aurelie Corinthios

40 |

government’s list of suspected carcinogens. In addition, despite being banned in the U.S., cyclamate is internationally approved as a sweetener and can be found in food products in more than 55 countries. In today’s world, the controversy over artificial sweeteners continues. Should artificial sweeteners be a concern? Some argue that they should be because people who use them might replace the lost calories through other foods, offsetting the weight loss benefits that sweeteners are expected to provide in the first place. Another concern is that these chemicals change the way we taste food, overstimulating

our sugar receptors and limiting our ability to taste complex and subtle flavors. But despite the numerous critics who blame artificial sweeteners for causing everything from tumors to chronic fatigue, there’s no sound scientific evidence to date that any artificial sweeteners approved for use in the United States directly cause serious health problems. In fact, research studies confirm that, in limited quantities, they’re generally safe. So in the case of artificial sweeteners, a well-known idiom is all it takes to silence the squabble: a good thing can be great, but too much of a good thing can be bad.

PHOTO BY DANIEL SCHULEMAN

e know that too much sugar will rot your teeth and contribute to weight gain, but what will too much artificial sweetener do? Help you lose weight? Cause serious health issues? Do nothing at all? Controversy has surrounded this question for years, and the answer isn’t simple. Artificial sweeteners are synthetic sugar substitutes, or food additives, that imitate the taste of sugar. Because these compounds contain many times the sweetness of common table sugar, much less sweetener is required to sweeten foods, and therefore virtually no calories are added to your diet. This makes artificial sweeteners a popular ingredient in a number of processed foods, including soft drinks, powdered drink mixes, baked goods, candy and many other foods and beverages. After their discovery in the late 19th century, making the switch to faux-sweeteners seemed like a no-brainer. But in the 1960s, a series of studies emerged that linked artificial sweeteners such as saccharin and cyclamate to a variety of health problems, notably cancer. One study seemed to find evidence that linked combined artificial sweeteners (a 10:1 cyclamate:saccharin mixture) to bladder cancer in rats, while another noted that chicken embryos injected with the chemical developed extreme deformities, leading scientists to question whether similar consequences could occur in human embryos whose mothers consumed artificial sweeteners. As a result, in 1968 the Food and Drug Administration banned the sale of cyclamate in the United States and ruled that products containing saccharin must carry a warning label informing customers of potential health hazards. By 2000, inabilities to reproduce the studies’ results led to the removal of saccharin’s warning label, as well as petitions to lift the ban on cyclamate. While the petition was denied, the FDA has since stated that a review of all available evidence does not implicate cyclamate as a carcinogen, and the chemical was officially removed from the federal

PHOTO BY KIRBY BARTH

NOURISH

OTHER STUFF YOU SHOULD ADD TO YOUR BURGER Feta, spinach, olives Pineapple, caramelized onions, barbecue sauce Bacon bits, blue cheese, blue cheese dressing, buffalo sauce Mushrooms, Swiss cheese Salsa, sour cream, pepper jack cheese, jalapeños

Home of the Good Burger Remake one of America’s favorite burgers in the comforts of your own dining hall. By Jacob Greenberg West coasters: craving some In-n-Out Burger? East coasters: never had In-n-Out? Instead of traveling over 2,000 miles to enjoy this fast food staple, use this guide to recreate the much-loved burger right on campus. Whenever you’re bored with conventional dining hall meals, concoct creative combinations like this to please your taste buds and prove that good food can be found anywhere.

DINE-N-HALL BURGER EASY

tip

7 MINUTES SERVES

diy thousand island

WHAT 1 hamburger patty 1 bun 1 slice pepper jack cheese Caramelized onions Jalapeños Lettuce Tomato French fries Thousand Island dressing

dressing:

HOW 1

ORDER a burger with pepper

jack cheese from the grill station.

ketchup to 5

DRIZZLE Thousand

1 part 1 part

mayonnaise

Island dressing on top of the burger.

ASK the chef to toast the bun on the grill while you wait for your burger. 3

TOP burger with caramelized onions and jalapeños.

SPOILER ALERT: Thousand

Island dressing is the secret behind that mysterious In-nOut “Spread.”

GARNISH with lettuce, tomato and a few French fries.

AND IT’S SO GOOD THAT WHEN YOU TAKE A BITE OUT OF THAT BURGER, YOU JUST KNOW SOMEWHERE IN THE WORLD A VEGAN IS CRYING. — HOMER SIMPSON

NU-SPOON.COM |41

TRE DEMPS

Daily caloric intake 5,000 Favorite food Mongolian stir fry

Best home cooked meal Grandma’s shrimp fried rice Favorite food to cook Chicken fingers Typical breakfast Bagel Typical lunch Sandwich or wrap, the less vegetables the better Typical dinner Pasta and protein Guilty pleasure Gummy worms, gummy bears and Twizzlers

TIMEOUT Catching up with two all-stars on the Northwestern basketball team By Amanda Gajdosik

Whether they’re tearing up the court or hitting the books, bonafide basketballers Tre Demps and Karly Roser have unparalleled appetites. These two have more in common than the ability to snag a rebound or sink a layup: a substantial sweet tooth that helps keep these players at the top of their game.

KARLY ROSER Daily caloric intake 3,500 Favorite food Nutella or bread Best home cooked meal Mom’s breaded veal, mashed potatoes and apple crisp Favorite food to cook Pancakes on the weekend Typical breakfast Egg sandwich or omelet; toast with peanut butter or jam Typical lunch Big sandwich with salad and fruit Typical dinner Pasta, protein, salad and yogurt for dessert Guilty pleasure Chips and salsa PHOTOS BY DANIEL SCHULEMAN

Position: Guard Height: 6’2’’ Class: Sophomore Hometown: San Antonio, Texas Average points per game: 7.4*

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* As of February 17, 2013

Position: Guard Height: 5’10’’ Class: Sophomore Hometown: Hamilton, Ontario, Canada Average points per game: 9.4*

NOURISH

MOLTEN LAVA CAKE*

PHOTO BY ALIA WILHELM

WITH BERRIES AND WHIPPED CREAM

*Want the recipe? Scan away. NU-SPOON.COM |43