Spring/Summer 2020 Magazine

Spring/Summer 2020 WITH

HOMEMADE

SA NGR I A the perfect drink to kick off summer

POP OF COLOR

SURPRISE CAKE

slice for a sweet, colorful surprise

Taste the

RA I N B OW discover the psychology behind color in food marketing

THE

POP OF

COLOR I S SU E

PHOTO BY JESSICA PARIDIS

CREATIVE DIRECTOR’S LETTER In thinking about a theme for my last magazine as Creative Director, I knew I wanted it to encapsulate all of the work I’ve seen over the years: the drool-worthy pictures, the articles that make you want to grab a friend and go explore, and the designs that help make it all come to life.

“Pop of Color” is that.

My first magazine as Creative Director was The Year of Purple Foods, where we celebrated Northwestern’s most famous color and all the purple foods we could find. It seems only fitting that 3 years later, my last magazine as Creative Director celebrates all colors. From the green grass on the lakefill that I wish we could be picnicking on while staring at the bright blue of Lake Michigan to the yellow Cupitol sign where I would sit and work on this very magazine to the red circles of Target, where I’d inevitably end up afterwards for some well-earned candy (and likely something else, since you can never leave Target with only what you came for).

This issue is full of color, something I know I need these days so I hope it can brighten yours too.

From the Pop of Color checkerboard cake on page 16, the vibrant cookies on page 30, to the round-up of all our best and brightest Instagram posts on page 33, I hope this issue puts a smile on your face and fills your day with a little extra color.

Thank you Spoon for 4 years of good eats, great times, and even better company.

Never forks, Jessie

IN THIS ISSUE EDITOR’S LETTER STARTER MEET THE FLEXITARIAN A marriage between the meat and the meat-less.

APPETIZER THE HIDDEN COSTS OF ARTIFICIAL FOOD DYES Know which dyes to look out for.

FLIGHT SUPPORTING OUR LOCAL EATERIES Spoon’s roundup of our favorite local spots.

ENTRÉE SPICE TOLERANCE Were you born with the heat?

DESSERT TASTING THE RAINBOW An interview with Sweet Shot Cookie’s Hallie Schwartz.

When I think of the last four years at Northwestern, it’s nothing short of colorful. Green and grey mold decking the halls of Bobb. Moody red lighting at The Deuce magically hiding all the sweat and glorious mistakes you make on a Thursday night. The effervescent teal of Lake Michigan drawing students to the Lake Fill. Lest we not forget, the spirited purple we all find comfort and pride in—whether it’s an outfit staple on Game Days or a comfy hoodie you wear while studying within the all-beige walls of Periodicals.

For me, it’s also the brownish-orange hue of my house on Hamlin Street. The vintage green couch in my sorority I met my best friends on. An appetizing red, blue and white combination that stood for a beautiful box of late-night Domino’s. And the brightly colored orange walls of Buff Joe’s I experienced on my last Dillo Day meal. It’s these colors I’ll find myself missing the most.

Colors are threaded throughout your experience as a Wildcat, so it’s only fitting to declare the theme of the (virtual) 2020 Spring Issue, “A Pop of Color.” It’s all things glorious, bright and appealing to the eyes and stomach. Spot the blush tones of a new sangria recipe [pg 6]. Learn new ways to appreciate the brown spots on a ripened banana [pg 12]. Or, dive into the difference between red and green curries—plus, the best spots to find them in Chicago [pg 8].

There’s colorful content in here for everyone’s taste buds.

Use this as a bittersweet reminder to appreciate the colors that enhance our four years here—as cliché as it sounds, it flies by. As this is my last-ever issue as the Print Editor, it’s going out with a bang (of color).

Forever a Spoonie, Gabby

Newport Coffee

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

Samantha Milstein + Lauren Gold Tessa Kauppila Buffalo Joe’s Gabby Cano Jessica Paridis Joanna Kim Cupitol Zoe Malin Bat 17 Zoe Dockser Courtney McClelland Soo Min Lee Tessa Kauppila Sophie Kobylinski Backlot

NOTE FROM THE PRESIDENTS A lot can happen in college over the course of four years, but the common thread for both of us happened to be Spoon, a welcoming community of foodies hungry to make an impact on campus. It gave us a sense of belonging within the chaos of college, allowing us to dive head-first into the food industry. We got to connect with our food industry idols, while talking, eating and exploring delicious food! From the occasional late-night bake sale at the Deuce we experienced during our first year to now, we are so proud of Spoon’s growth.

For obvious reasons, we were unable to execute our annual Spoonfest food truck extravaganza this year, but we feel so grateful for the other successes achieved during our reign as copresidents. Some highlights include hosting the first-ever magazine launch party at Pono Ono, teaming up with Her Campus and Pink to host @theinternqueen on campus, partnering with NUDM and BrewBike to hold Spoon’s first giveaway, traveling downtown to Chicago’s Annual Donutfest and, finally, launching Spoon Sessions. Spoon not only gave us a fun, engaging platform to talk about all things food, but it allowed us to grow as foodies, humans and students over the course of our college years.

Thank you Spoon for giving us the opportunity to indulge, lead, collaborate, photograph, write, bake, create - and so much more.

Spoons Never Forks, Sam and Lauren

2020

4

e ston e u l B

ON T S N VA E T A OU Y WH O RY D T? E T A E OS M S MIS Tomate ’s Frida

EDITORIAL Ava Carter, Celine Macura, Ella DeBode, Kikue Higuchi, Kyra Steck, Isabelle Kenagy, Leah Zeuss, Lauren Mammini, Layna Lu, Margot Present, Sammi Tapper, Sara Frank, Princie Kim, Sarah Kate Padon DESIGN Alisa Gao, Annie Zhou, Joshua Perry, Quynh-Nhi Tran, Sophie D’Amato, Talia Schulhof

Pono Ono

Unicorn Café

PHOTO Amy Choi, Camille Bilodeau, Caroline Bercu, Chloe Krugel, Isabel Gitten, Kexin Wang, Lexi Roumeliotis, Lucy Jung, Maria Aragon, Pranavi Ahuja e e f f ort Co AD SALES Newp Elizabeth Farassat, Kristen Huh Lily Yan, Mili Shah, Shea Randall Next of Kin

Dave’s New

Kitchen

Colectivo

FUNDRAISING + EVENTS Abigail Coneeny, Anika Hendricks, Dayna Rapkin, Elana Laski, Jamie Kohr, Lexi Fisher Meghna Jain, Naomi Aisen, Eden Hirschfield SOCIAL MEDIA Amy Choi, Angela Zhou, Anna Cork, Dani Allen, Callie Abraham, Julia Moore, Grace Jaeger, Skylar Scharer, Madison Donley, Olivia Corderi

Andy’s

Spoon Magazine is an extension of Spoon University, an online campus food community founded by Northwestern alumni Sarah Adler and Mackenzie Barth. nu.spoonuniversity.com 2020

5

Starter

Sangria

Put Your making skills to the

TEST

By Samantha Milstein

2020

6

As soon as summer hits, it’s time to whip out your fanciest glasses and enjoy a glass of refreshing sangria. Originally from Spain and known for its complex, enjoyable taste, sangria is one of the most popular and beloved beverages across the globe. To put your own sangria making skills to the test at home, all you really need is some wine and fruit. However, this article shows you how to up your at-home sangria skills with a twist on this traditional Spanish drink. Whether you prefer white or rosÊ, here’s the perfect recipe to spice up your summer.

Starter

Burst of Summer Sangria There is nothing better than a cold glass of water on a hot summer day--except a cold glass of sangria. Using fresh green produce and refreshing fruits, this simple recipe packs a punch of summer’s best to help you cool down in the sun.

What You’ll Need: 2 1 1 1 2 1

limes, thinly sliced or quartered cup green seedless grapes green apple, seeded and chopped bottle of white wine (Sauvignon Blanc or Chardonnay) tablespoons sugar cup sparkling lime-flavored water fresh basil fresh mint

How to Make: 1. Rinse and trim basil and mint leaves 2. Add basil and mint into a pitcher with the sugar.

3. Using a muddler (or the end of a spoon), muddle (or mash) the leaves with the sugar.

4. Add the sliced limes, apple, and grapes to the pitcher.

5. Add the bottle of wine and stir. Refrigerate for at least two hours.

6. Pour over ice. Garnish with extra mint leaves and lime slices and enjoy!

Refreshing Rosé Sangria This recipe combines all sorts of seasonal fruits for a sweet twist on your usual glass of poolside rosé. Packed with a rainbow of different colors, this sangria is sure to be a hit for both your tastebuds and Instagram feed.

What You’ll Need: 1 bottle dry rosé wine 1 cup limoncello 1 cup fresh raspberries 1 cup fresh strawberries 1 lemon, sliced 1/2 orange, sliced 1 mango, sliced

How to Make: 1. Rinse and prepare the fruit. Remove stem from strawberries and cut into quarters.

2. Combine the fruit in a large pitcher.

3. Pour in the limoncello and add the rosé.

4. Give the pitcher a big stir and place in the refrigerator. Let sit for at least one hour (the longer the better).

5. Pour your sangria into the cutest classes you own! Add ice if desired.

6. Garnish with sliced lemon wedges.

PHOTOS BY SAMANTHA MILSTEIN

2020

7

Starter

Everything You Need to Know About

By Mili Shah

curry

Curries are a staple in many cuisines. Originating around the Indian subcontinent, curries are a combination of herbs, spices, vegetables and may include meat or fish. The word “curry” was invented by British colonialists in the Eighteenth Century, most likely as a take on the Indian word “kari,” which means sauce. Today, curries are common in India, Thailand, Malaysia, China, South Africa and Japan, with each nation having its own take on the dish, and each chef modifying the recipes as well.

The two main categories of curry are Indian and Thai. Indian curry is considered to be a British fusion dish and generally combines toasted powdered spices with a water or broth base. Indian curries are known for the use of many spices like turmeric, cumin, chili and cardamom.

Thai curry generally uses a curry paste, which can be made from scratch, along with coconut milk or coconut cream. Herbs and spices like lemongrass, ginger, garlic and kaffir lime leaves are found in Thai food, along with a perfect blend between salty, sweet, sour and spicy food.

Although curry is well-known, it can be complicated for newbies. What curries should you order? Where can you taste them in Chicago? I’m here to break everything down for you – at least for Indian and Thai curries.

Indian Curries

Indian restaurants will likely have a large variety of curries on their menu, which may be difficult to decipher. For those new to enjoying Indian curries, here are a couple of must-try types.

PANEER MAKHANI

CHANA MASALA

RESTARAUNT SUGGESTION

A lifelong favorite, paneer makhani is a sweet, spicy, creamy dish of paneer, which is an Indian fresh cheese. The gravy in this dish is made with butter, tomatoes, cashews and cream, along with traditional Indian spices including red chili powder, turmeric, cardamom and more. Pair the paneer makhani with some naan or basmati rice for a satisfying meal.

Its main ingredient is chickpeas, but it is truly the curry that makes this dish stand out. Chana masala is made by cooking the chickpeas in a gravy of green chilies, onions, tomatoes and the usual spices, and it’s usually a drier curry that can be eaten as a snack as well. Chana masala is a healthy, vegetarian dish that everyone can enjoy.

To enjoy these Indian curries, head over to Pub Royale.

This spot is a mix between a restaurant and a bar offering a modern take on Indian food. Pub Roylae offers butter paneer, which is similar to paneer makhani and comes with a whole wheat paratha. There’s also a spicy chana masala served with rice and mint chutney available. In addition to these classic crowd-pleasers, Pub Royale has a variety of other Indian-inspired foods like eggplant biryani, winter squash soup, and samosas.

Pub Royale is located at 2049 W Division St. in Chicago.

Thai Curries

Thai curry is also another one of my favorite dishes. Thai restaurants have delicious, authentic flavors and generally always have the same staple curries. Here are a couple of different Thai curries to try, especially as a first-timer.

RED CURRY

GREEN CURRY

RESTARAUNT SUGGESTION

This curry gets its color from the red chilies that also make it spicy.

Most people make red curry by combining a red curry paste, made from garlic, ginger, red chilies and many other spices, with coconut milk. Red curry is one of the most versatile curries, as it can be combined with meat, tofu or vegetables, and served with noodles or rice.

Considered to be the most popular curry in Thai cuisine, green curry gets its color from the addition of fresh cilantro, kaffir lime leaf and peel, and basil. The herbs are combined with green chilies and other ingredients like lemongrass, garlic, and ginger. Green curry can be served in the same ways as red curry, however, green curry varies most from other countries’ curries.

Sample these Thai curries and even more Thai food at Star of Siam, possibly after a day exploring or shopping in Chicago, as it is located just off of Michigan Avenue.

The menu already pairs the red and green curries with a specific protein, but customers can request either curry with a choice of meat, tofu or vegetables. In addition to ordering Thai curries, Star of Siam is known for its noodle dishes, specifically Pad Thai and Pad Khee Mao, as well as their stir-fried dishes paired with rice. And to make the perfect Thai meal, be sure to place an order of Thai Iced Tea. Star of Siam is located at 11 E Illinois St. #1 in Chicago.

And that’s about it! Let’s hope you don’t get curried away with these mouth-watering dishes!

2020

8

Starter

: N A I R A T I FLEX

Meet the

A Marriage Between Meat and Meat-Less

By Lauren Mammini If you’ve ever thought about going vegetarian but can’t commit to a completely meatless diet, you’re not alone. Meet the flexitarian diet. As the name suggests, it combines both a meat diet with a vegetarian diet, which makes for the perfect combination.

This way of eating was first introduced by Dawn Jackson Blatner in her book “The Flexitarian Diet.” The diet puts an emphasis on eating mainly plant-based foods, while allowing for the consumption of animal products in moderation.

“

People partially replacing meat with plant-based options could reduce greenhouse gas emissions by eight percent.

Year after year, more people search for ways to eat healthier, whether that’s through temporary diets or lifestyle changes. The line continues to blur between non-healthy eating and healthy eating people; just because you’re not following a restrictive diet doesn’t mean you eat unhealthy. The flexitarian diet targets just that. It provides guidelines and recommendations for how to incorporate meat into a more plant-based diet that works for you. You are simply adding nutritious foods and finding alternatives to your regular diet.

The flexitarian diet is gaining momentum among those trying to live a healthier lifestyle.

Flexitarians are able to enjoy finding balance between plantbased foods and meat options, allowing themselves to indulge every once in a while. It’s quite the perfect matrimony.

“

A flexitarian diet is more of a way of life than anything. It allows you to have a wider palette of food choices than with a vegetarian or vegan diet. A flexitarian diet also allows eaters to be health and environmentally conscious. Since it’s flexible, you can alter the diet to what best suits you; there are no strict guidelines.

Cutting back on the amount of meat you eat also helps the environment. Many people become vegetarians for this reason.

According to a study in the Sustainable and Healthy Diets in India Project, people partially replacing meat with plant-based options could reduce greenhouse gas emissions by eight percent.

You are doing your part to help the environment by preserving natural resources and increasing the amount of fresh grown foods consumed.

A flexitarian diet comes with health benefits, too. According to the U.S. News Rankings, the flexitarian diet is rated number two in best diets overall and also best plant-based diets. It is easy to follow, and you reap the health benefits of a vegetarian and plant-based diet.

Following the guidelines of moving away from excess processed foods, limiting meat consumption and adding more plant-based foods can help you lose weight and improve your health.

2020

9

Appetizer

TS SHOTS, SHOTS SHOTS S TS SHOTS SHOTS, SHOTS S TS SHOTS SHOTS SHOTS SH

By Mia Hirsch

hen the fairy godmother bippity boppity boo’d Cinderella up to go to the ball, she neglected to mention exactly what magical ingredients made up her beautifying fairy dust. Ever since, medical professionals, health gurus, beauty technicians and at-home remedy experimentalists have struggled to concoct the perfect blend of herbs, spices, fruits and vegetables that might create that coveted pre-Royal-Ball glow. Luckily, this hasn’t stopped them from trying.

Wellness shots are today’s version of ‘fairy dust,’ promising a plethora of benefits from metabolic enhancement to stress relief. Typically running about $4 each, these 2-ounce mini juices are available in practically every grocery store, fitness studio and juice bar across the country— you can even find them in bulk at Costco.

Of course, with that kind of price tag, consumers are forced to wonder, what the heck am I paying for? The truth is, some wellness shots aren’t worth the money. If the primary ingredients in the shot are fresh fruits and veggies, you might be better off blending your own mix and sectioning it into shot-size glasses.

However, some ingredients, such as aloe, vitamin B-12 and algae, aren’t readily available at the store but have been proven to provide serious health benefits.

on shots in order to cover any losses from expired products.

Below, I’ve provided a few at-home wellness shot recipes as well as a breakdown of the ingredients and their proven health benefits. Keep in mind, many of these ingredients can also be used in cooking and baking if a blender is not available to you.

The idea behind a wellness shot is to pack a high concentration of good-for-you ingredients into a small space in order to maximize their potency and effectiveness.

The justification for the high price is that shots are ¼ the size of a typical juice, yet they require similar quantities of expensive herbs, fruits and veggies. Shots expire just like juices, so juice bars place a premium

1. Extract juice from the oranges and lemon using a juicer 2. Blend turmeric and ginger in a small blender until combined 3. Add juices from oranges and lemon to blender and blend for 30 seconds - 1 minute 4. Strain mixture to remove pulp 5. Divide between shot-size glasses

W

2020

10

BENEFITS: ANTI-INFLAMMATION, DIGESTIVE AID, IMMUNITY BOOST MAIN INGREDIENTS:

lemon

TURMERIC Used for its proven anti-inflammatory benefits, turmeric is a highly pigmented spice that will likely turn your wellness shot a bright orange color. Turmeric contains a substance called curcumin, which is currently being included in research studies on cancer prevention. You can buy turmeric powder or turmeric capsules at the grocery store.

Totally Turmeric

turmeric

Ingredient Information

ginger

SERVING SIZE: 2 SHOTS

¼ cup chopped fresh turmeric (peeling optional) ¼ cup chopped fresh ginger (peeling optional) 1/8 teaspoon black pepper 1 small lemon, juiced 1 ½ oranges, juiced

GINGER

A common ingredient in cooking and baking, ginger is not hard to find and equally easy to chop or grind into a juice. Ginger is best known for aiding indigestion and bloating, but its strong, bitter taste is not for everyone. Ginger is often paired with cayenne to enhance digestive benefits and mask the bitter flavor.

SHOTS SHOTS HOTS

Appetizer

Pros of Probiotics

Beet the Blues

BENEFITS: PROBIOTICS, DIGESTIVE AID, ANTIOXIDANTS

BENEFITS: MUSCLE STRENGTH, ENERGY, HYDRATION

MAIN INGREDIENTS:

MAIN INGREDIENTS:

apple cider vinegar

lemon

pomogranate juice

More on Ingredients COCONUT WATER

beets

lemon

pineapple

SERVING SIZE: 1 SHOT

1 tbsp apple cider vinegar 1 tbsp lemon juice 3 tbsp pomegranate juice 6-8 oz water

coconut water

carrots

SERVING SIZE: 1 SHOT

For this recipe, you only need to combine the ingredients together in a blender to make your wellness shot. However, you must dilute with water in order to lessen the taste of the apple cider vinegar and ease its digestion in your system.

1 beet, peeled 2 carrots, roughly peeled 1 cup pineapple 1 lemon ½ cup coconut water 1. Roughly chop ingredients, removing lemon seeds but leaving some lemon peel behind if you like a sourer wellness shot 2. Remove lemon seeds 3. Juice all ingredients in a juicer and refrigerate before serving

Places in Chicago to Go Get Shots - Joe & The Juice

One of the easiest ingredients to add to any shot, coconut water enhances flavor in addition to offering a key health benefit: hydration. Coconut water is easily accessible and healthier than buying a pack of Gatorade (in terms of sugar content). Personally, I don’t love the flavor of coconut water, so I tend to blend mine with almond milk, cardamom, dates and cacao for a savory, hydration-packed smoothie.

APPLE CIDER VINEGAR Despite being proven to benefit skin, digestion, and blood flow, apple cider vinegar has not been proven to taste good. To make the strong taste more bearable, try mixing in citrus flavors of lemon, orange or lime. Additionally, be sure to dilute any ACV shot with water—your stomach will thank you.

BEETS

- Real Good Juice Co. - Hi Vibe Superfood Juicery ILLUSTRATIONS BY TALIA SCHULHOF

In addition to giving your shot a pretty purple color, beets contain an impressive amount of fiber and magnesium, which help to aid digestion and boost athletic performance. Beets are also full of vitamins, which make them a natural immunity booster.

2020

11

Appetizer

MY BANANAS HAVE GONE BAD, NOW WHAT? Take the brown parts of your banana to the next level.

By Isabel Gitten

Once a banana sprouts brown spots, its snack appeal may fade. But don’t toss it quite yet. Overripe bananas are still great to use in recipes because they maintain their flavor well past their prime. In fact, brown bananas provide a greater amount of nutrients. Before you use it, make sure your banana isn’t moldy and rotten. It’s always a good rule of thumb to freeze browning bananas unpeeled, which prevents them from going completely bad.

Next time your banana browns, don’t throw it into the compost. Instead, here are four delicious recipes to put the fruit to use!

BANANA BREAD PANCAKES ADAPTED FROM AN AFFAIR FROM THE HEART

2 cups pancake mix 1 cup milk 2 eggs 3 mashed bananas 1 tablespoon softened butter 11/2 teaspoons ground cinnamon 11/2 teaspoons ground nutmeg 2 tablespoons brown sugar 2 teaspoons vanilla

#Spoo nTip: To create a smooth er consiste ncy, ma sh banana s well be fore adding to batter.

1. In a bowl, mix together all the ingredients until blended.

The batter will be lumpy.

2. On a hot pan or griddle, add vegetable oil or a non-stick cooking spray. Pour a spoonful of batter for each pancake.

3. Flip the pancakes once they start bubbling. Cook for another 3-4minutes until the pancakes are cooked through and are golden brown.

4. Serve with maple syrup, powdered sugar and walnuts.

BANANA FROYO ADAPTED FROM SELF

2 cups frozen bananas 1/2 cup plain Greek yogurt 11/2 tablespoons peanut butter

p: #SpoonTi ate ol oc ch Add in with e rv se chips and make to e uc caramel sa t! it extra swee

1. Chop the frozen bananas into chunks.

2. In a food processor, puree all the ingredients until a smooth, fluffy paste forms.

3.Freeze for at least 15 minutes before serving.

ILLUSTRATIONS BY JOANNA KIM

2020

12

Appetizer

QUICK BANANA OATMEAL BREAKFAST SMOOTHIE 1/4 cup oats 3/4 cup milk 1 tablespoon peanut butter 1 banana 5 ice cubes 2 drops vanilla extract

#Spo Ser ve

onTip

with a honey drizzle for add ed sweetn ess.

:

1. Add all ingredients into the blender.

2. Blend for a minute or until smooth. Serve and enjoy!

BANANA SPLIT BROWNIES ADAPTED FROM TASTE OF HOME

8 ounces unsweetened chocolate, chopped 3/4 cup butter 3 large eggs + 1 large egg beaten 2 cups sugar 1 teaspoon vanilla extract 1 cup flour 1 cup marachino cherries 1 package cream cheese, softened 1 mashed banana 3/4 cup strawberry preserves 1/4 cup chopped peanuts 1. Preheat the oven to 350ยบF. 2. In a microwave, melt the chocolate and butter. Stir until smooth.

3. In a bowl, beat the eggs and sugar on high speed for 10 minutes. Stir in the vanilla extract and melted chocolate.

Gradually stir in the flour and then fold in the cherries.

Spread into a greased baking pan.

4. For topping, in a small bowl, beat the cream cheese until smooth. Beat in the mashed banana and strawberry preserves. Add the egg and beat on low speed until just blended.

5. Spread topping over brownie batter and sprinkle with peanuts.

6. Bake for 40-45 minutes or until topping is set. Cool completely.

7. Cut into bars. Add nuts or caramel for topping.

2020

13

Appetizer

The Hidden Costs of Artifi

By Leah Zeuss

Remember when magical rainbow bagels fueled foodies’ Instagram feeds? The strikingly vivid bagel leads to long lines in bakeries of excited consumers and carb-lovers alike, but rarely does it cause people to question the coloring process behind these almost-too-pretty-to-eat foods. The health implications of consuming artificial food dyes are often at the back of people’s minds, with the potential for attractive Instagram content consuming thoughts.

The rainbow bagel that consumed people’s stomachs—and social media feeds—highlights the larger issue at hand: what do artificial food dyes mean for our bodies? But before the artificial dyes made an entrance into the ecosystem, people have always explored ways to color their food. Whether it’s to make it appear more edible, exotic or beautiful, people have turned to a variety of methods including using beets to reach a natural bright red or turmeric to create a bright yellow color.

Today, however, we rely heavily on artificial food dyes—people are consuming food dyes five times more than what they did in the 1950s, according to Beliefnet. This is because food coloring today is found in the majority of things, whether we realize it or not. From Jell-O to your favorite yogurt, artificial dyes are in most of what we eat, and these ingredients that enable us to create rainbow bagels or funky colored yogurt hold implications.

When consuming colorful foods, there are some important dyes—and their health effects—to watch out for:

RED #40

YELLOW #5

YELLOW #6

This is a dye that has been previously linked to cancer and can be found in a variety of foods like soda or even sauces in salads. Other alarming side effects can include depression or the development of allergies in younger children, and because of this, countries are working to create stricter guidelines concerning the use and consumption of Red #40. In 2008, the U.K. banned the use of this dye on the grounds of issues with children’s health, which has impacted large producers such as Haribo in regards to manufacturing.

This dye, which can be found in foods ranging from cereals all the way to chips, has been previously associated with changes in children’s behaviors including, but not limited to, restlessness, trouble sleeping or even depression. According to Deslishably and anecdotal evidence on the internet, the inhibiting of children’s consumption of this dye drastically altered their behaviors. Such anecdotes also linked the consumption of the dye to the causation or increase of symptoms of specific diseases like asthma.

This is another dye with potentially harmful side-effects. It can be found in foods such as yogurt or even cheese.

Research has shown that the consumption of Yellow 6 may result in higher levels of estrogen, which may lead to breast cancer, according to Global Healing.

Where does the Food & Drug Administration (FDA) come into play? While one might think simply looking at the US FDA regulations is enough to tell whether or not a dye is harmful, that is not always the case. The FDA specifies in its regulations how much of the dye should be used if at all, to ensure no side effects occur as a result of its consumption. Given the lack of current, complete research on all the specific dyes, the three dyes mentioned previously are still legal and allowed to circulate.

Other countries hold different views on food dyes. For instance, some dyes that remain legal in the United States are illegal in European countries like the United Kingdom. Red #40 and Yellow #6 were recently banned in the U.K. on the grounds of studies claiming these dyes increase hyperactivity in children. In the last couple of years, people in the United States started issuing warnings regarding the potentially dangerous side effects, while referencing the British studies.

Bottom line: stay alert and well-informed when choosing colorful foods to indulge in, even if current research on the topic proves inconclusive. Read ingredients, be mindful and even consider alternative methods such as organic food coloring methods to keep your food vivid and attractive.

2020

14

Appetizer

ficial Food Dyes All-Natural Food Color Alternatives to Try:

The next time you’re whipping something tasty up in the kitchen and want a pop of color, turn to these healthy, bright alternatives as natural food dyes.

RED + PINK Beets: Take juice from canned beets or boil the raw veggie for the ultimate splash of color, with almost no flavor.

Raspberry or Pomegranate Juices: These bright fruits offer a tasty alternative to Red #40. Pulverize the berries in a blender or food processor, then strain out the liquid with a cheesecloth or mesh sieve.

YELLOW

ORANGE Carrots: While citrus fails to lend noticeable color, carrots create a peachy tint perfect for your cooking. You can either juice them or buy fresh carrot juice.

Turmeric Powder or Saffron Flowers: For a visually appealing sunny hue, hit the spice rack. These are intensely colored spices, so beware: a little goes a long way with these bad boys.

Egg Yolks: You’d be surprised here. For a yellow, rich tone to your cooking, feel free to throw in an extra yolk.

GREEN

BLUE + PURPLE

Spinach: No brainer. The power of greens and its color properties are seen in everyday smoothies. Throw in some green juice or spinach to your next cooking project for that perfect addition of color—plus, some serious health benefits.

Blueberries and Blackberries: While achieving blue and purple coloring is trickier than the rest, the juices of these two deeply colored berries can give your food a fun pick-me-up.

Liquid Chlorophyll: This health food supplement also gives an emerald tone to any food. It’s available in most vitamin/health shops, and it’s fairly cheap, too! It’s a great option for a natural dye if spinach isn’t quite your thing.

Red Cabbage: Plot twist! Red cabbage is useful when making both purple and blue food coloring alternatives. Boil the cabbage until the water becomes dark and concentrated to give you a purple dye. Then, slowly add some baking soda to produce a blue hue.

Matcha Powder: Shocker. Matcha lattes have been flooding Instagram feeds for a while now, but have you ever considered tossing it in your cooking? Try it for a serious pop of green (and some detoxifying and antioxidant health benefits).

2020

15

Appetizer

One slice reveals a sweet surprise.

By Zoe Malin Gone are the days of cutting into a plain ‘ole vanilla or chocolate cake.

Mix it up by dying your cake with food coloring. Cutting into a cake with vibrant shades of pink and purple puts a smile on party guests’ faces and adds a bit of pizzazz to your basic dessert.

Go one step further and layer the cake checkerboard style. It’s more timeintensive and complex to create, but totally worth it. Did someone say Insta-worthy?

DIRECTIONS

INGREDIENTS 1 box Betty Crocker White Cake Mix [plus ingredients listed on the back of the box] 4 cups powdered sugar 1 cup butter, melted 3 teaspoons Vanilla extract 2 tablespoons milk pink food coloring purple food coloring

1. Preheat the oven to 350ºF. Grease two 7-inch round cake pans.

2. Make the cake batter according to the directions on the back of the box.

3. Divide the cake batter equally between two bowls. Mix a few drops of pink food coloring in one bowl, and a few drops of purple food coloring in the other bowl.

4. Pour the pink and purple cake batter into two separate pans. Bake the cakes until you can insert a toothpick into them and the toothpick comes out clean.

5. While the cakes are baking, make the buttercream. Place the powedered sugar, melted butter, vanilla and milk in a bowl and whip with a handheld or stand mixer. Set aside.

6. Once you remove the cakes from the oven, allow them to cool for 20 minutes before removing them from the pans. Place the cakes on two separate plates. Cool the cakes again in the refrigerator for another 20 minutes.

7. Clear space on a counter or table and lay down a long piece of parchment paper. Take both cakes of the plates and place them on the parchment paper.

8. Find a cup or plate that is about 3-4inches in diameter. Center it on the top of one of the cakes.

Cut around it to create a small circle within the cake. Repeat on the second cake.

9. Assemble the first layer of the cake.

Place the outside pink ring on a plate.

Insert the inner purple circle inside the pink ring. Frost this layer of cake with buttercream.

10. To assemble the second layer of cake, place the outside purple ring on top of the frosted layer of cake. Then insert the inner pink circle inside the purple ring.

11. Frost the entire cake with remaining #SpoonTip: buttercream. Decorate to your own tastes.

Don’t forget to snap Cool in refrigerator for 20 minutes. a pic of your creation and share it with 12. Slice the cake and enjoy!

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your friends!

Flights

Get Your Summer Salad On The best places in Chicago to get your greens this summer.

By Lucy Jung TRUE FOOD KITCHEN If you live on the West Coast, you’ve probably heard only good things about True Food Kitchen. The Chicago location is no exception. Housed in the heart of the city, the restaurant offers a plethora of options meant to satisfy all of your and your friends’ needs. Whether you take a salad-lover, a healthy eater, or those who claim they’re neither, your friends will forever thank you for the recommendation.

As for salad selections, we recommend the Mediterranean salad if you want something a little more filling, or the Good Earth Kale Cobb for something more traditional. Add a side of Kale Guac to your order, as it’s the finishing touch to the insanely delicious meal. True Food Kitchen’s other non-salad menus include a wide array of pizza as well as substantial bowls.

SWEETGREEN Sweetgreen is the queen of “make your own” salads. You can perfect your order for the summer by choosing your base, protein, other add-ons and even the amount of dressing you want on your final product. Top it off with bread and your meal is ready to go! This entire process takes 15 minutes on average.

Sweetgreen is easy and fast… what's not to love?

GODDESS AND THE BAKER--WACKER Goddess and the Baker is the Midwest version of Urth Cafe on the West Coast or Tatte Bakery on the East Coast. There are several locations in the city, but the most accessible location is on Wacker. Not only is it an ideal takeout location, but the cafe is also gorgeous and photogenic. It’s ideal for a quick lunch break. The menu is full of tasty salads—and other grab and go lunch items—that will keep you full and healthy. Our top two recommendations are the grilled salmon kale caesar salad ($12.99) and the chicken gyro greek salad ($11.99). Goddess and The Baker also has vegan and gluten free options, such as the quinoa and arugula salad with lemon vinaigrette ($10.99).

You can also stop by Goddess and the Grocer, a grab-and-go convenience store by the same cafe.

You can get the same ready-to-go, prepackaged salads. Goddess and the Grocer also has groceries, chips, chocolates and other snacks you can stock up on for the day.

EMA EMA is a Mediterreanan restaurant located in River North. This spot is famous for its to-die-for pita and hummus, but it also has the best salads.

The Greek salad with feta and dijon vinaigrette is a classic ($12.95), but the real winner is the basmati and beluga lentil salad with crispy shallots, yellow tomatoes, mizithra, cucumbers, pistachios and orange vinaigrette ($9.95). Either option is a choice wellmade.

Additionally, EMA has a to-go area where customers can purchase tubs of hummus and bread along with premade salads. Don’t forget to buy pita bread and hummus to take home with you… trust me, you’ll need it.

If you can’t decide what you want, you can always turn to Sweetgreen’s more formal salad menu. Our go-to: the summer limited-edition peach burrata. It’s the best combination of sweet and salty. The salad is also refreshing, so it’s perfect for a hot summer day. A salad from Sweetgreen can cost anywhere from $10.99 to $13.99, depending on the toppings you select.

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Flights

Main-Dempster Mile

By Lauren Gold

DEMPSTER STREET

Perhaps you’re asking yourself the same question I had when beginning this article: What is the Main-Dempster Mile? A strip of stores? An L stop? Maybe a park? Spoiler alert: no, no, and no.

The Main-Dempster Mile is a special service area in Evanston consisting of over 200 independent businesses. These ~special services~ include landscaping, advertising and public art. Main-Dempster Mile businesses are located along Chicago Avenue, Main Street and Dempster Street in the southeast corner of Evanston. Although most assume these spots are treacherously far from campus, taking the L, Metra or bus can get you where you want to go in just a few minutes.

Here is Spoon’s Main-Dempster Mile hit list, with spots to curb all your cravings.

1

Union Pizzeria 1245 Chicago Avenue, Evanston

Union Pizzeria is Evanston’s resident trendy pizza institution. It’s beloved by locals and Northwestern students alike. Expect at least a 30-minute wait (I beg of you, keep reading!) and a crispy Neapolitan pizza fresh from their hand-crafted wood burning oven. The restaurant’s modern and industrial vibe is almost too good for the ‘burbs, as the experience is like a trip to Wicker Park without the downtown trek. We loved the quattro formaggi pizza, which has fontina, mozzarella, parmesan, and provolone. The Brussels sprouts salad and tuscan kale & cauliflower side was also superb. If you’re in the mood for something a bit more casual, check out the pizzeria’s sister restaurant, Union Squared. It’s only a few doors down and has equally delicious Detroit style ‘za.

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Make the Most of the

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Hoosier Mama + Dollop Coffee Co. 749 Chicago Avenue, Evanston

Places like Hoosier Mama truly put the “heaven” in Heaven-ston. While its sweet pies are the true belle of the ball, I’ve never ordered something I didn’t enjoy here. That’s likely because everything is made in-house, whether that be the pear, fig and walnut crumble sweet pie, chicken tomatillo savory pie or bacon gruyere quiche. Coming here on a Sunday is a foolproof hangover cure and study strategy all in one; your headache is sure to dissipate with some homemade pie, and the natural light from the large windows creates a perfect working environment. Don’t forget to complement your meal with a drink from Dollop; we loved the cinnamon latte. And last but certainly not least, “The Hoosier Mama Book of Pie'' is a perfect graduation present for any senior foodie (shameless plug, Mom I hope you’re reading this!).

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Cross-Rhodes 913 Chicago Avenue, Evanston

This no frills, casual Greek spot is the Evanston cousin of Athenian Room, as explained by our friends at The Infatuation. The restaurant has mastered the delicate art of pita and gyro through tzatziki and a whole lotta Greek love. This place is truly old school, all the way to their cash only policy. But don’t worry, a little cash will get you far at Cross-Rhodes. Their country gyro pita—lamb gyro on pita with tomato, onion and feta cheese topped with Greek fries—is just $8.25. And our personal favorite, the Maria fries—large steak fries topped with white wine, lemon, herb sauce and feta cheese—is just $1.90. My only critique is that they don’t have balsamic vinegar, so if you’re like me and live for the combo of tzatziki and balsamic then BYO! I won’t judge!

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Oceanique 505 Main Street, Evanston

Oceanique is a family run restaurant that has been serving French cuisine with a modern American twist since their doors opened in 1989. According to chef and owner, Mark Grosz, “We cook seasonally, source locally and organically as much as possible.” At first glance, Oceanique’s menu may seem prohibitively expensive, as most entrees are upwards of $40.

But don’t fear! You can get around that by sticking to appetizers that are half the price and equally delicious. We recommend the smoked salmon on casa nostra toast with creme fraiche, radishes, cucumber and horseradish ($17), the butternut squash ravioli with fennel, prosciutto, crispy sage and walnuts ($16), and the calamari shrimp with daikon radish, candied lemon and ginger sake ($16). For dessert, indulge in the Valrhona chocolate caramel pot de crème with butterscotch and candied walnuts. Clearly this menu speaks for itself, you don’t even need me!

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Flights

WHERE TO EAT IN A This lively neighborhood is home to some of Chicago’s top spots.

By Caroline Bercu Located on the north side of Chicago, Andersonville is known for its Swedish heritage, fun shopping and unconventional restaurants. There’s a wide variety of food options, so there’s a restaurant for everyone’s taste buds.

Andersonville is filled with top-notch restaurants, but the following five stand out as must-try places. I recommend exploring this area, too. You truly cannot go wrong in this eclectic Chicago neighborhood.

LITTLE BAD WOLF Reasonably priced drinks, tasty bar bites, and a burger so good, it might even top Au Cheval. That’s exactly what you’ll experience at this Andersonville staple. Little Bad Wolf has an array of crafted beer, wine and cocktail options, in addition to an upscale bar menu that includes just about every type of bar bite.

M. HENRY Brunch like a champ at M. Henry. You can’t leave without trying their Cinnamon Roll French Toast and bacon-wrapped egg dishes. M. Henry’s fluffy pancakes are also a fan favorite. Arrive early, otherwise you’ll face a long wait before being seated.

BIG JONES If you’re into creole-style or cajun cooking, Big Jones has you covered.

Known for their award winning fried chicken, this is by far some of the best Southern cuisine you will find in Chicago. Whether you’re indulging in cheesy grits, jambalaya or gumbo, you’ll feel like you’re in the heart of the South. Big Jones is also recognized as a restaurant that uses locally grown, seasonal, organic and sustainable ingredients.

LADY GREGORY’S IRISH BAR AND RESTAURANT Sometimes all you need is a tall glass of Guiness and some authentic Irish grub. That’s where Lady Gregory’s comes in. This traditional Irish pub has floor to ceiling windows, a wide variety of beer, and amazing ambiance. There is also a food option for everyone whether you’re gluten free, vegan, vegetarian or simply craving a kids meal.

JIN JU Pencil in your next date night at Jin Ju. Its dimmed lights and candles create a cozy, intimate ambience complete with mouthwatering traditional Korean dishes such as Kimchi, Bibimbap and Japchae. While you’re there, enjoy some handcrafted unique cocktails, too.

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N D E R S O N V I L L E

Flights

SUPPORTING OUR LOCAL EATERIES:

Spoon Edition Spoonies are scattered across the country these days, bunkering down with family and friends. Now more than ever, our local eateries need our help! Here’s a glimpse into all the small businesses our stomachs are supporting these days—and make sure you show some love to your local spots!

LOCAL FOODS IN HOUSTON, TX

PARADISE BAKERY IN ASPEN, CO

Sara Frank

Skylar Scharer

SQIRL IN LOS ANGELES, CA

SACRED GROUNDS CAFÉ IN EDWARDSVILLE, IL

Joanna Kim

Joshua Perry

WHITE FLOWER CAKE SHOP IN BEACHWOOD, OR

CHERRY LAWN FARM IN SCARSDALE, NY

Sam Milstein

Talia Schulhof

KEN’S ARTISAN PIZZA IN PORTLAND, OR

WAX PAPER CO IN LOS ANGELES, CA

Quynh Nhi Tran

Princie Kim

BACON, EGG + CHEESE Talia Schulhof

SWEET POTATO MUFFIN Joshua Perry SQIRL-INSPIRED RICOTTA TOAST Joanna Kim 2020

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Figure out why those Flamin’ Hot Cheetos make you cry every time.

By Princie Kim

The range of spice people can tolerate is expansive. Some can slurp down a viciously red bowl of soup with ease while others writhe with pain at the mere idea of spicy food.

Many believe that a person’s cultural upbringing is the main determinant of spice tolerance. Though there is some truth to this idea, it is too simplistic to explain the wide variation across individuals.

It is not a coincidence that spicy foods are more often associated with non-Western cultures. Fiery curries, tongue-tingling bowls of noodles and sinus-clearing salsas are common dishes and condiments in Indian, East Asian and Mexican cuisines. While on the other end of the spectrum, the standard American burger or Italian pasta dish is typically devoid of any spiciness. The prevalence of spicy food in certain cuisines raises the likelihood of exposure for people of those cultural backgrounds, but it does not necessarily mean they have a high spice tolerance.

Cultural conditioning is only one of the many factors that determines a person’s ability to eat spicy foods. Biology,

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self-training and even personality contribute to an individual’s overall tolerance.

To an extent, it is true that some individuals are genetically predisposed to handle spice better than others. Capsaicin, the chemical compound found in chili peppers, is responsible for the burning sensation when eating spicy foods. This chemical binds to receptors on sensory neurons, which then transmit pain signals to the brain. Thus, the number of capsaicin receptors that a person is born with determines their baseline spice tolerance.

“

The people born with no capsaicin receptors are those you see chugging bottles of super hot sauce.

It’s similar to an allergy— there are people who are not allergic to poison ivy.

“

Search “ghost pepper challenge” or “fire noodle challenge” on Youtube and you’ll find an endless list of videos featuring people sweating over incredibly spicy foods. Generally, the people in the videos can handle at least a moderate level of spice and want to test the limits of their tolerance. However, for those that break a sweat from even the tiniest drop of hot sauce, these challenges seem more like a death sentence than a source of entertainment.

David Dewitt, a food historian who was declared by the New York Times as “The Pope of Peppers,” told the publication First We Feast, “The people born with no capsaicin receptors are those you see chugging bottles of super hot sauce. It’s similar to an allergy— there are people who are not allergic to poison ivy.”

However, that does not mean those born with a high number of

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capsaicin receptors will never be able to handle the heat. Spice tolerance is somewhat malleable, so people with low tolerance can train themselves to eat spicier foods with continuous exposure.

Nadia Byrnes, a doctoral candidate in the food science department at Penn State University, explains that if a person eats spicy foods more frequently, they will begin to desensitize their nerves to the pain signals from capsaicin. As a result of this desensitization, the person will need to consume a greater amount of capsaicin in order to feel the same burning sensation as they did previously.

Though it has a strong physical basis, much remains unclear about the particular biological mechanisms that shape individual spice tolerance. Scientists have a better understanding, however, of the psychological factors behind spice tolerance, and much of it is driven by personality.

Generally, people fall into one of two categories: those with thrill-seeking personalities and those who are averse to extreme situations. Dr. John Hayes, a professor of food science at Penn State University, headed a research study that identified a link between “sensation seekers” and a preference for spicy foods.

According to the study, personality does not affect how much a person feels the burn, but it dictates how much they enjoy the burn. People who like riding extreme roller coasters or talking to strangers are more likely to find the burn of spicy food exhilarating rather than painful. Hayes’s research suggests that the way a person psychologically internalizes the burning sensation of spicy food is a powerful determinant of their spice tolerance.

Overall, an individual’s spice tolerance is a result of several

interplaying factors including genetics, frequency to exposure and psychology. Though there are some aspects that predetermine one’s baseline tolerance, scientists have shown that spice tolerance is not static. A i l person who finds black pepper too spicy hi c may not be able to radically increase their ai h tolerance to handle a mouth-numbing thai chili, t but they can build it up gradually.

When it comes to eating spicy foods, it’s easy to go one step too far beyond your spice threshold. Almost everybody has ordered a dish from a restaurant that ended up being much spicier than they anticipated. These situations don’t need to stop you from eating what you’ve ordered. A glass of milk on the side or anything with fat will mitigate the spicy sting.

Take it from Marissa Millerline, who, according to her business card, is the “official death associate” of Blair’s Sauces and Snacks.

This brand is known for making some of the spiciest hot sauces in the United States.

“If I’m going for a serious, extreme heat, like taking a big bite out of a fresh pepper, my backup will be some vanilla ice cream,” said Millerline.

Most people probably won’t be biting straight into a pepper anytime soon, but it’s always helpful to know there are ways to cool down the burn. The good news is that this applies to everyone, no matter where they land on the spice tolerance scale.

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Welcome to

The Wine Goddess

By Tessa Kauppila

door and it’s so disarming. She has all that background and raw data within her that she is able to get in while getting at the big picture,” said Damen Denemark, who’s been distributing wine to Hamann for seven years on behalf of Maverick Wine Company.

Northwestern students, whose wine expertise typically tops off at a plastic bag of Sunset Blush Franzia, might enjoy wandering over to Main Street to The Wine Goddess, a retail wine shop and bar that hosts a slew of events and classes aimed at making wine accessible and comforting for the community.

Diana Hamann, wine expert, merchant and educator, finds a pairing for every customer by peppering them with questions and making the relationship more than just transactional the moment they stroll into her shabby-chic establishment. Hamann, 49, wants to know about her customer’s new nanny, that pesky winter nosebleed and the plot of their latest read. Binny’s down the street may have a vaster collection or better pricing, but what they don’t have is Hamann.

“Diana makes you feel like a million dollars the moment you walk through the

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Denemark, 44, considers The Wine Goddess one of the most successful independent retail shops in all of Chicago, attributing Hamann’s triumphs to her genuine engagement with the people of the city in combination with her technical wine knowledge.

“It’s really endearing that in this town in particular, the whole shopping local is not just lip service,” said Hamann. “We probably know 70% of the people who walk through the door by name.”

The shop has a friendly informality to it.

Wine-themed knick knacks, from socks to bike bottle carriers, are found between shelves of regionally labelled wines, bottle prices ranging from $8.99 to $200. A framed picture of Barack Obama watches over the shop from behind the counter and cheesy quotes line the walls. Two long wooden tables, each seating eight, are wedged between the wine bar and craft beer collection in the back of the store.

Here, patrons enjoy light bites, including truffle-salted popcorn, cheese boards,

charcuterie spreads, olives and almonds.

Natural light seeps in and illuminates the front three wooden circle tables and their inhabitants - locals catching up on reading while enjoying a tall pour of Chardonnay.

PHOTOS BY TESSA KAUPPILA

Starter

“I always say that The Wine Goddess is like an old school town hall where people go and talk about politics, the community, their lives, happenings in Evanston and happenings in the world,” said Denemark.

After growing up in suburban Lisle and graduating out west from UC Berkeley, Hamann faced rejection from four Ph.D. programs and ended up working in the Whole Foods wine department. Soon after, a hometown connection led her to joining Virtual Vineyards, then called wine.com.

Here, as she bought and sold wine on a national level, Hamann first realized wine could become her career.

The Chicago wine scene, described by Hamann as “dynamite,” “experimental,” and “varied,” drew her back to her roots in 2001. When Hamann returned to Chicago, she began consulting for restaurants, doing both wine analysis and compilations, as well as teaching classes at The Chopping Block, Chicago’s largest recreational cooking school and gourmet retail store. Residing

in Evanston, Hamann’s commute downtown became strenuous, missing out on moments with her two growing kids. Evanston had all the pieces in place to let her expertise flourish a convenient three-minute drive from home, and The Wine Goddess was opened in 2012.

A variety of events are always underway here. Perceiving widespread dismay surrounding the results of the 2016 election, Hamann held a postcard writing party where people could write to their constituents about important issues, serving as a congenial place for people to unite.

Since then, more frequent monthly events in The Wine Goddess include live music performances, trivia nights, comedy shows and themed tastings, like Pink Wine & Swine. Maximizing a.m. and p.m. rent is crucial to maintaining their small business, not done as creatively or frequently by other independent retailers.

Meaghan Fritz, 34, frequented Friday wine tastings while getting her doctorate

in Literature at Northwestern, increasingly asking more and more nerdy questions to Hamann about the nature of the wines. One short-staffed weekend, Hamann paid Fritz in wine to work the register. Four and a half years later, Fritz works as the Assistant Manager and credits her advanced tasting palette to Hamann’s wine wisdom.

Hamann supported Fritz to begin her own Wine and Literature class, an event that has consistently high attendance and causes customers to come in and inquire about the next date. Sipping on Spanish Rioja with The Sun Also Rises or cheersing with champagne flutes and The Great Gatsby, these classes celebrate the joyous side of wine with no sense of mystery or pretentiousness to them.

“We’re fancy, but not that fancy here,” said Fritz. “It’s all very comfortable, casual and the idea is to make everyone have fun. We love wine. We love drinking wine. We want everyone to love drinking wine too, even if they don’t know that much about it.”

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THE PSYCHOLOGY BEHIND C

By Eden Hirschfield

TWO SECONDS. That’s how long a grocery item has to grab your attention. When it comes to marketing food, researchers have found colors can make a big difference in consumer attraction. It’s no mistake that big chains like McDonald’s, Pizza Hut, In-N-Out and Wendy’s picked yellow, orange and red to fill their logos; these colors are shown to increase appetite. Warm colors are also said to raise heart rate and blood pressure, giving you the energy you need to walk yourself right up to those Golden Arches to get nuggets. Oh yeah, they’re onto you.

It’s no secret COVID-19 is impacting just about every aspect of the world. In light of the impact, consumer food and foodservice companies are working overtime to differentiate their products and grab a precious share of our tightened wallets. One method is the important (and not so widely understood) use of color.

In the grey days of “shelter in place” across America, the right hue can sell you.

One color you won’t see used much in food marketing is blue. Cool colors exude feelings of calmness and are actually said to work as appetite suppressants. (So...Oreos….uh...you good?) Some weightloss coaches even recommend installing blue lights in your refrigerator to help control overeating. Is anyone reading this actually going to do that? Nope. But it’s nice to know the color blue has some relaxing effects.

Underneath the packaging, you might not realize that there aren’t really any blue foods in existence. I know your mind just went straight to blueberries, but a study done by Food Network in 2013 revealed that the shade we see in this fruit is technically purple.

(Purpleberries though… just doesn’t hit the same). Away from food, however, blue is associated with trust, security, honesty and reliability. For this reason, the logos of companies such as Facebook, Visa, Goldman Sachs, PayPal, Skype, Twitter, American Express, Venmo, Walmart and LinkedIn are all very blue.

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COLOR IN FOOD MARKETING When I was on campus, I used to go get smoothies from the Peeled Juice Bar at SPAC. I’ve only set foot in the actual gym part twice, so I’ve tried to make up for it by ordering myself the healthiest and freshest green juice on the menu. I’d be lying if I said this health choice wasn’t heavily based on the fact that the smoothie was… green. The association between the color green and concepts like health, sustainability and being “fresh” stems from the idea that green is the color of nature. Brands such as Whole Foods and Heineken have utilized this belief in designing their logos.

The connection between the color green and nature also explains why green is often linked to relaxation, which is emphasized in the branding of coffee shops like Panera and Starbucks, both brands who want you to slow down, stay awhile and forget that you spent $10 on a singular cup of tea.

The impact of color on our senses is real, and as long as we continue eating with our eyes, you can bet that companies will market accordingly. Now, who’s hoarding all the blue food?

The color brown has a similar effect on the mind.

When people see brown they think organic, natural and down-to-earth, due to the association with nature. At the same time, people also connect brown with feelings of warmth, peace and comfort, due to the association with chocolate!

Although the color brown is connected to being earthy and wholesome, it is is rarely used alone in food marketing. I know I don’t have to remind you about what else people associate with the color brown. At the same time, though, have you ever even felt a sudden urge to devour plain oatmeal? Just plain oats and water- nothing else? Me neither. Without the addition of colorful berries, brown sugar or a granola garnish, there is literally nothing visually appealing about a bowl of oat mush.*

*I am truly sorry if people answered yes to this, and I spent four entire sentences attacking your favorite snack.

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Dessert

Make Your Starbucks at Home

By Kexin Wang Gone are the days of trekking to Norbucks or Sherbucks for a $5 latte or a breakfast sandwich to power us through our classes. Instead, people are confined to making their morning cup of Joe from their homes—and it can be a pretty complicated process for coffee brewing amateurs.

Today, however, take your coffee skills to the next level with these two super easy recipes—a take on Starbucks’ egg bites and a Matcha green tea latte—that allow you to make your favorite Starbucks items at home. Not only will it save you a pretty penny, but a homemade Starbucks dupe will taste even better than the store-bought version.

Egg Bites 2 eggs ¼ tbsp salt 4 oz cream cheese Canola oil (for spraying the pan) Shredded ham, or any topping of your choice salt and pepper 1. Beat your eggs in a bowl until evenly colored. Then add the salt.

2. Put your egg mixture along with the cream cheese into a food processor. Blend them until a smooth, creamy batter forms.

Tip: You can substitute the cream cheese with cottage cheese for a softer, velvety texture. The ratio of eggs to cheese should remain 1:1.

3. Let the batter rest until the bubbles disappear.

4. Spray your oil on a baking mold pan.

This is a crucial step.

5. Pour your batter in the mold.

6. Add your shredded ham—or whatever topping you chose—on top of the batter.

7. Preheat the oven to 350 ºF (180 ºC) for 10 minutes with a pan of water. The steam creates a moist environment for the eggs to cook evenly. (You can also use an immersion circulator if you have that, instead.)

8. Bake the egg batter at 350 ºF for 15-20 minutes. Let cool and enjoy.

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PHOTOS BY KEXIN WANG

Matcha Green Tea Latte 1 tbsp matcha powder 5 oz whole milk 1 tbsp honey (optional) coconut flakes (optional)

1. Add one tablespoon of Matcha powder and 150mL (5oz) of whole milk. Stir until the powder is fully dissolved. Tip: Start with warm or roomtemperature milk as Matcha powder is pretty hard to dissolve in cold milk. If you want the iced version, shake it with ice afterward.

2. Add one tablespoon of honey (optional).

3. Top with coconut flakes to enhance the flavor and texture. Your Matcha green tea latte is ready, enjoy!

Dessert

DESSERT HACKS:

Girl Scout Cookie Edition

By Meghna Jain

They’re at every street corner, grocery story and shopping mall. It’s the best time of the year — Girl Scout Cookie season. For most people, Girl Scout Cookies are a guilty pleasure that we look forward to every February and March. If you’re like me and tend to hoard these cookies by the dozen, you may have extra sitting in your freezer all year long. When you’re looking for something new, try out these recipes to repurpose your leftovers and up your Girl Scout Cookie game.

PHOTOS BY MEGHNA JAIN

ints

Trefoils

Thin M

THIN MINT BLONDIES

TREFOIL LEMON BARS

EASY | 45 MINS. | SERVES 8

EASY | 60 MINS. | SERVES 10

1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup [1 stick] unsalted butter, softened 1/4 cup brown sugar 1 egg 1 teaspoon vanilla extract 1 cup Thin Mints, crushed 1/2 cup chocolate chips

2 cups Trefoils, crushed 1/2 cup [1 stick] unsalted butter, softened 4 eggs 1/4 cup all-purpose flour 1 teaspoon baking powder 1/2 cup lemon juice 11/2 cups granulated sugar zest of 2 lemons powdered sugar [for dusting]

1. Preheat the oven to 350ºF. Line an 8x8 baking dish with parchment paper, leaving an overhang on two sides for easy removal. Spray the parchment paper with non-stick cooking spray. Set aside.

2. Add the flour, baking soda and salt in a medium bowl. Whisk together and set aside.

3. Using a stand or hand mixer, beat together the butter, brown sugar and granulated sugar until light and fluffy.

4. Beat in the egg and vanilla extract until well incorporated.

5. With the mixer on a low setting, add the flour mixture slowly and beat until combined.

6. Fold in 3/4 cup of Thin Mints and the chocolate chips.

7. Transfer batter into the prepared baking dish and spread evenly.

8. Sprinkle remaining Thin Mints on top of the batter.

9. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool for 30 minutes before cutting into squares and enjoying.

1. Preheat the oven to 350ºF. Coat an 8x8 baking dish with non-stick cooking spray and set aside.

2. Crush the trefoil cookies into fine crumbs, either by hand or with a food processor. You will need around a sleeve and a half of the cookies.

3. Melt the butter and combine with the crumbs. Place the mixture into the baking dish and press until it makes a crust.

Blind bake in the oven for 15 minutes.

4. While the crust is baking, add the eggs, flour, baking powder, lemon zest, lemon juice and sugar into a large bowl. Mix until combined.

5. Once the crust is ready, pour lemon filling into the dish and place back into the oven for 30 minutes. Remove and let cool completely.

6. Place the dish into the fridge to set for about 2 hours. Cut into squares and dust with powdered sugar before serving.

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Dessert

Tasting the Rainbow:

6 Questions with Hallie Schwartz

By Zoe Dockser Behind these big, gooey, ‘do it yourself’ cookies that Chicagoans love so much is Hallie Schwartz. The 24-year-old founder and owner of Sweet Shot Cookies started off as a finance major, eventually turning her passion for cookies into a flourishing business. After initially going viral on Instagram, Sweet Shot Cookies blew up and expanded into a retail store over at 3211 W. Armitage Ave. Here, she delves into how her business came to be, recipe development and more. **This interview has been edited and condensed.

How did your love for cookies begin?

My mom and aunt both have a passion for baking, so I’ve been around it my entire life. Although this was always a dream of mine, I didn’t think it was realistic to pursue. I was a finance major in college, and while I was struggling to find a job after graduating, I came up with this injection idea. It ended up going viral on Instagram a month or so after launching, and that’s when my family and I started putting all our attention toward it. It grew and grew, and now we’re here!

How did you decide you wanted to turn your love for cookies into a business?

I actually had a job offer on the table, but I also had a ton of orders people had placed for cookies during a holiday. At that point, the job was an analyst position, and I was simply filling the shoes of the person who previously held the position. They could hire anyone to do that. So right there is when I decided that I was going to pursue cookies.

How do you develop recipes, and where do you draw your inspiration from?

Of course, New York cookie staple, Levains was a huge inspiration of mine growing up. I also was lucky enough to have a family friend that had a cookie company. In general, though, I love the big, thick, gooey cookie concept, so I spent years searching for recipes to develop. Some worked, some didn’t. My aunt also gave me some secrets of hers to run with. Now, however, the business has a pastry chef on board with a ton of experience, and he’s put his energy into a lot of the recipe development, which makes us a lot better. It started with me in the beginning, but our pastry chef Dave has taken over here.

What makes Sweet Shot cookies unique to competitors?

Our cookies are gourmet. They take a while to make, and all of our flavors are very unique. Additionally, we make everything in-house. Our caramel is homemade, our ganache is homemade.

Everything is homemade! You get this gooey cookie that has filling on the inside, with each bite a new adventure. No two bites are the same--some bites have more filling than cookie and vice versa.

You don’t necessarily see that with other cookies out there. We also offer customers the chance to ‘do it yourself’, giving them syringes holding the corresponding filling to the cookie! We’re pretty much the only cookie company right now offering people a ‘do it yourself’ option. People love it.

How did you decide to take the next steps of officially opening a retail shop from just taking orders online?

I was working in a commercial kitchen down the street when this first took off, and my dream was always to have my own place to be baking out of because sharing a kitchen with others isn’t ideal.

While it was nice to work alongside other people in a commercial kitchen, it was a lot at times--and expensive. Eventually, our family heard about a great space down the street, and we decided to turn the front area of it into retail. It all came together!

If you could give one tip or trick to a beginner baker, what would it be?

It’s really important, depending on what state you’re in, to have all the correct licensing because I didn’t know that at the start. If you’re going to be cooking in a big city like Chicago, you’ll need to go to City Hall and apply for all these licenses that can take up to six to eight months to get. It’s crazy. Also, utilize social media and word of mouth when you’re starting out. Instagram is a great platform for that. Make your posts fun, creative and take great pictures. It sounds ridiculous, but Instagram can really put you on the map--that’s what it did for us. Using social media is really important, and finding people through networking and word-ofmouth is so important. You have to make sure everyone knows about it!

PHOTOS BY ZOE DOCKSER

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FOOD + MUSIC

By Sophie Kobylinski Have you ever wondered whether food tastes better while listening to your favorite song? Recent studies have helped us understand the link between food and music, revealing just how much our go-to tunes impact our eating behaviors.

On a macro level, music has the power to change

Spoon’s Cooking Playlist Taylor Swift

Jessie Paridis

Mamma Mia Soundtrack

our emotional state, which in turn affects the way we experience eating. Upbeat songs generally engender increased positivity, which causes us to think more highly of the food we are eating.

Furthermore, when music puts us in a positive mood, we are more likely to linger over a meal for an extended period of time. As a result, customers tend to stay longer in restaurants when music is playing.

Through its abiltiy to alter our mood, music changes the way we eat.

Harry Styles

In addition to its effect on emotion, music actually

Niall Horan

changes the physical experience of eating through the interconnectivity of senses. Research has shown that both tempo and pitch change the way in which we perceive the food we eat. On one hand, the rhythm of a song causes us to adjust the rhythm with which we chew our food. Music with a faster tempo leads to an increased chewing speed and a higher overall level of consumption. What’s more, musical pitch has the power to actually alter the taste of food. Studies have shown that music with a lower pitch leads to a greater perception of bitterness, wheras higher pitches lead to increased awareness of sour flavors.

Quynh-nhi Tran Gabby Cano

Ben Platt or Glee

Zoe Malin

Jack Johnson

Ella DeBode

RosalíA

Maria Aragon

Mac DeMarco

Princie Kim

Black Pool

Joanna Kim

Dua Lipa

Eden Hirschfield

Maggie Roggers

Tessa Kauppila Zoe Dockser

Khalid

Anika Hendricks

By understanding music’s connection to consumption and taste, restaurants can utilize it to enhance the experience of eating... and so can you!

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INSTAGRAM ROUNDUP Phones eat first these days, and Spoon members are the first to admit to snapping shots of their perfectly crafted avocado toast before taking their first bite. This year, our Instagram was all things bright, vivid and tasty-looking. Check out some of our best grub shots, and then make sure to follow us on Instagram @spoon_nu for more appetizing content.

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@m_donley13

@tobeglutenfree

@jessiep1414

@anna.cork

@screwamealplan

@zoedockser

@sammisfood

@tessakauppila

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