Spring 2023: Out by penn appétit

spring 2023

inside

4 Pretty Ugly

20 Ode to Food Carts

8 A Painter’s Manual to

22 Fueling an Adventure

Plating

12 Red, White, and Barbeque

14 Peeling it Back: A

Brutally Honest Fruit Rind Ranking

18 Taking My Soup To-Go

24 Pineapple Upside Down Cake

26 Cheers to That 28 ...And 4:30 A.M. Here

pretty

UGLY WRITTEN BY JAMIE LEE ILLUSTRATED BY JANICE KIM

32 …

…1…

(camera flashes and snaps)

“Okay, let’s eat!” You’re probably grinning at how ridiculously accurate this is. The camera always “eats” first. Unless it looks disgusting. Even if it was your favorite dish from the food truck in the neighborhood you grew up in. Or if it was your mom’s signature recipe handed down from her mom, her mom’s mom, her mom’s mom’s mom… You get the idea. As long as it looks unappetizing, nope – not going on Instagram. So it seems aesthetics play a huge role in the popularity of food. HUGE. In this digital age, we rely heavily on social media to receive updates on the latest trends, news, and happenings in our community and the world around us. The hashtag #foodporn on Instagram is used in close to 300,000,000 posts. Food porn is used to describe images that portray food in a very aesthetically pleasing way. These images are meant to evoke perceptions that the food is exceptionally tasty, just by how it looks. Is good food no longer just defined by its taste? When did we start to judge books food by its cover? How did certain foods become Instagram-worthy?

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Let’s review some food trends over the past few decades, shall we?

Quiche 1970s Bit of history, quiche is a French dish that was served at virtually every dinner party in the 70s. Hmmm, looks like a slice of savory cheesecake tbh. Would give it a plus for colors. The vegetables hardly look appetizing; then again, it’s a tough feat to make vegetables look yummy, so W for not making them look horrifying. OVERALL INSTAGRAMMABILITY

6.5/10

Molten Lava Chocolate Cakes 1990s

Jean-Georges Vongerichten somehow managed to make a brown fudgy mess taste heavenly. The way the slightlybaked gooey batter cracks open to reveal thick, oozing, hot chocolate goodness. The instant warmth on the first bite. And when you pair it with vanilla ice cream, mmmm. It all makes up for its ugliness on the outside. OVERALL INSTAGRAMMABILITY

7.2/10

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Honestly, I don’t know. But health is wealth?

Cupcakes

Present

2000s Basic, I know. But they really only got popular in the 2000s. Like, really popular. In 2000, an episode of Sex and the City featured Magnolia Bakery’s gourmet cupcakes. Everyone quickly went crazy. People started flocking to various cupcake chains across the nation. A popular cupcake brand, Crumbs, was founded in 2003 and has since expanded to 79 locations in 10 different states. I mean, understandably! Just look how cute they look! However, food critics have been skeptical about the success of cupcake stores in the near future. Many remarked that the rapid soaring of cupcake demand has led to a decline in the quality of these gorgeous cupcakes. OVERALL INSTAGRAMMABILITY

8/10

Rainbow EVERYTHING 2010s I mean, seriously?! What is up with the world and their obsession with rainbows?! Do they think they are unicorns or something? Yeah, as you’re reading this, you’re probably realizing how stupid you were for being part of that craze. Hey, don’t get me wrong. Rainbows are BEAUTIFUL! Those rainbow cinnamon rolls honestly look so cute. But we’re getting a little too far with the mac n’ cheese, hot dogs, and… is that… sushi? God, I can’t even look at that! Why was this even a trend?

I don’t think there are any specific food trends at the moment. I don’t see anything that’s all over my TikTok For You Page, or on Instagram Reels. But when I mention overnight oats, acai bowls, sourdough bread, vegan & meatfree, kombucha… You probably have an idea of where this is going. They’re definitely not new creations, but they’ve certainly been gaining traction lately for one common reason–they’re healthy and delicious–the best of both worlds, I must say! Which leads me to think… are the current food trends shifting their focus away from what’s on the outside and moving towards what’s on the inside? I’m not sure when pretty-ness got the better of us greedy people. Trends may be constantly evolving, but this stays constant–beauty is in the eyes of the beholder. As basic as it sounds, beauty goes beyond the surface. So the next time you’re about to eat something that “shouldn’t go on Instagram…” Stop yourself for a moment and remember… OVERALL INSTAGRAMMABILITY

Just Post It!

OVERALL INSTAGRAMMABILITY

Debatable/10

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A Painter’s Manual to

Plating

Plate it like Jackson Pollock – Pollock is the very definition of pizzazz: organized chaos, glamor, and vitality. Play with textures, foam, and sauces to add extra elements that elevate a dish’s appearance. Adding an edible flower or herb can be especially helpful for dishes that appear one dimensional, like a soup or a curry in a plain bowl. Also don’t be afraid to play with height by stacking things meant to be eaten together (think tuna tartare!)

By Anusha Mathur Illustrations by April Zhang

Taste! Creativity! …. and Presentation? Dishes cooked by guest stars on the Food Network show Chopped are judged equally based on these three criteria. However, for invested couch critics like myself, it’s an all too familiar scenario when an aspirational chef pours love and sweat into a dish for 45 minutes only to throw it haphazardly on the plate during the 10 second countdown. Whether you’re a professional chef or cooking a simple family dinner, the obvious priority is creating a scrumptious meal. Often overlooked, and certainly undervalued, is the dish’s appearance on the plate. If a dish is a piece of artwork, then the plate is its canvas, each ingredient and garnish an individual brushstroke, coming together to create a masterpiece. Harmonic color contrast, playful textures, and vibrant garnishes on the plate can make the difference between a mouthwatering first bite and a hesitant peck. If fully embraced, plating can truly become an artform, an outlet for self-expression, and a form of self-care. And besides, after cooking an entire meal, why shouldn’t you spend one more minute putting in a little extra love to make it look beautiful? Plating is not just about visual appearance; it’s also about elevating the dish to new heights. Oxford gastrophysicist professor Charles Spence argues that the food presentation can actually make a dish taste better and that customers are willing to spend up to three times more for a well-plated dish! So, whether it’s dainty bruschetta or grandma’s hearty tomato soup, this is how to spend an extra five minutes at the end of a cooking session plating your dish with lots of love, using some of the most revered artists of all time as your guide.

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Plate it like Georges Seurat – Seurat’s most famous painting, A Sunday Afternoon on the Island of La Grande, appears unassuming until you look closely. As a pointillist, Seurat worked to redefine the definition of a brushstroke, instead making his paintings an amalgamation of thousands of tiny dots of slightly differing shades. He proved that a singular dot has the power to evoke emotion. If you have a liquidy garnish, don’t be afraid to put it in a little cup with a lip or a bottle (even better yet a pipette) to make small dots.

Plate it like Vincent Van Gogh — think of the dynamism and emotion in the swirling clouds of Starry Night, its entrancing brightness that guides eyes across the painting. Similarly, arcs, swooshes, and swirls add a softness to a plate, making a dish feel more inviting and fluid. Use sauces and purees to create these curves.

Plate it like Andy Warhol — don’t be afraid to paint with a bold palette. The best way to do this is to cook with colorful ingredients. When deciding between white cauliflower and purple cauliflower or regular cabbage and red cabbage, don’t be afraid to opt for the more vibrant of the two.

Plate it like Paul Cézanne — why did painters paint baskets of fruit over and over and over again? Because they were turning seemingly mundane objects into masterpieces. There is so much to be appreciated in a bright apple and succulent pear. Specifically, fruits like blueberries, blackberries, kiwis, and mangos serve as lovely pops of color on a plate.

Plate it like Leonardo DaVinci — DaVinci’s Vetrivian Man is the prototype of perfect balance and harmony. He tackled the arduous task of analyzing the human body by breaking it into sections. As a chef, the goal is to make your dish comprehensible. Presenting a hunk of meat on the plate is certainly not the best way to convey all of the labor and love that occurred in the kitchen. Seeing a plate full of meat can also be very overwhelming, even to the bravest of foodies. Thus, it is often more aesthetically pleasing to cut meat horizontally into thin slices and present it in manageable, nearly bite sized chunks.

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Plate it like Pablo Picasso – think of his cubism era: paintings severed into geometric, twodimensional shapes. In cooking, deconstruction is breaking the elements of a dish down; for example, stripping a taco into lettuce, meat, and salsa and serving each element separately so people can make their own creation. However, just as there’s a story within Picasso’s shapes, a deconstructed dish still requires a unified concept and must be plated as such. To create cohesion, it can be useful to use the same type of small serving bowls and utensils for every element and limit the clutter resulting from unnecessary garnishes.

Plate it like Michelangelo — everyone knows Michelangelo’s David, sculpted with care and love, symbolizing strength, beauty, and heroism. Sometimes sleek perfectionism is all a dish needs to be a masterpiece. Rather than piling on ten million garnishes, making sure the cooking looks refined and intentional on the plate can speak volumes as to a dish’s quality.

Plate it like Claude Monet – if Monet’s Water Lilies teach us anything, it’s that less is more, especially when you treat every single element with intentionality. Monet proves to the world that four impressionist lily pads and two flowers with a carefully planned and executed color scheme is beautiful art. Similarly, plating should fit what is being presented and every single element on the dish should serve a purpose. Stick to about five elements on a plate to keep a dish from looking overwhelming.

From realism to impressionism to abstract expressionism, plating is that final brushstroke that fully completes a canvas. So, whether you’re cooking Thanksgiving dinner or beating Bobby Flay on national television, harness your favorite artist to elevate your dish a notch.

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Carbonara By Chiara Bargellesi Yields: 5 servings Prep time: 10 minutes Cook time: 20 minutes INGREDIENTS • 150g Guanciale or pancetta • 500g Bucatini • 5 eggs (5 yolks, 1 white) • Black pepper to taste • Pecorino cheese to taste

DIRECTIONS

1. 2.

Start boiling water in a deep pot. Cut guanciale in tiny chunks and sear them in a wide skillet with no added ingredients (guanciale’s own fat will act as oil) until crispy and then set the skillet with guanciale in it aside. Throw the bucatini in the boiling water and cook them “al-dente”: roughly 8-9 minutes (will take longer if cooking more than 500g of pasta).

While bucatini are cooking, mix in a bowl the eggs (5 yolks and 1 white), black pepper, and pecorino cheese until a creamy mix is obtained. When bucatini are cooked, drain them but set some cooking water aside. Take the skillet previously set aside (guanciale still on it), put it on low heat, toss the bucatini in the skillet, slowly add the eggs-pecorino mix and some cooking water while quickly mixing to obtain a creamy pasta. Eggs shouldn’t start to cook, if they start to crumble, turn off the stove. Serve immediately! You can top your plates with extra crispy guanciale and pecorino on top.

Sushi Bites By Randy Bach Yields: 12 servings Prep time: 5 min Cook time: 15 min INGREDIENTS • 1 cup short grain white rice, cooked • 2 tbsp rice vinegar • 2 tsp sugar • Sprinkle of salt Suggested toppings: • Salmon • Avocado, sliced thinly • Sesame seeds, toasted • Nori • Any other sushi toppings DIRECTIONS 1. 2.

Heat rice vinegar, sugar, and salt in a small saucepan on low and stir until sugar is dissolved, about 3 minutes. Drizzle vinegar into a bowl with cooked white rice and fold in with a spatula gently, being careful not to mash the rice.

3. 4.

After rice has cooled, shape into small bite-sized “balls.” Sear in a buttered hot pan over medium heat, flipping to fry both sides until lightly browned and crispy. Carefully assemble toppings onto sushi pieces— using tweezers is mandatory! penn appétit

Red, White, and

here is arguably nothing more American than barbecue. It is the most quintessential component of American cuisine. When you think of the 4th of July, or Memorial Day, or even Labor Day, what comes to mind? Are you picturing sitting outside with your friends and family, getting out the George Foreman, and cooking various forms of meat? This may not have been what the founding fathers had in mind in terms of self-evident truths, but nowadays, any major American holiday features grilling and barbecuing as the hallmark of celebration. There is an inherent connection that we have created between freedom and frankfurters, home rule and hamburgers, patriotism and pork chops, and sovereignty and steak. The history of barbecue in the United States predates the founding of our country. Barbecuing, which refers to the specific method of cooking outdoors on a rack over an open fire, was adapted from a Caribbean tradition brought to the American continent along with slaves and Native Americans from the West Indies. They called this method of smoking meat “barbecoa”, which is where we get the modern-day term for barbecue. In colonial times, barbecues served as a way for political figures to come together and discuss their ideas for the 12

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future of the land. In his diary, George Washington wrote about having traveled to Alexandria for a “Barbecue and stayed all Night.” In addition to bringing people together, it was a way to reaffirm the inalienable rights of the republic. When the colonies finally gained their right to self-governance from the British, what better way to commemorate the American victory than by gathering everyone together with a barbecue? As the country grew through territorial expansion and

land acquisition, the founding principles, and, of course barbecuing, followed with it. Each region developed distinctive conventions in their barbecuing, with different brines and

manners of roasting it over an open flame, various sauces to top it with, and side dishes served in its conjunction. Barbecuing has taken its place as a cornerstone of American culture, particularly in the South and Midwest. Despite the time and place, barbecues maintain the same central facets: they occur outside and provide a cooking experience closer to nature as an homage to the “humble” history of the US.

article By Sarah Dipietra Illustrations by maggie Song

Nowadays, barbecuing has become synonymous with American independence. Every 4th of July, citizens flock to public parks with their loved ones to indulge in one of the country’s oldest practices. Barbecues are a means of bringing people together to share in the celebration of the creation of our nation. It is a reminder of the long and complicated history of our country, and some of the notso-innocent traditions that come with it. The practice of barbecue in the US, is of course, due to the presence of slavery. And while we cannot cut these ties, barbecue has moved away from just a way of cooking meat and toward serving as a collective community experience. The next time you find yourself celebrating the 4th of July, take a moment to reflect on this great American, as you enjoy in red, white, and barbecue!

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by Emily Zhang photos by Maggie Miller

peeling it back

A Brutally Honest Fruit Rind Ranking

ruits are loaded with nutrients and fibers, the source of sweet healthy joy. But today, it’s time to give light to the protector of fruit— the fruit peel. And what better way to talk about them than a popularity contest? Thus, in evaluating each peel based on characteristics such as functionality, taste, and most importantly, my personal preference, I now present to you my ultimate fruit peel ranking.

P.S. These are my opinions only, please do not attack me. If you disagree, go make your own ranking.

1 2 3 4 5 6

KUMQUAT

Grape

If kumquat peels aren’t the best fruit peels in your list, perhaps you should take some time to reflect—surely, you do know what a kumquat even is right? The fruit is eaten literally for its peel! The size of a grape, kumquats are eaten just like that. Pop it in your mouth and chew—let the sweet tangy citrus flavors do its thing. My mouth waters at the very thought.

Apple An apple a day keeps the doctor away. As someone who actually does not eat apples all that much, I have somehow placed the apple peel as runner-up. I like my apples with the peel. Life moves too fast for there to be time to peel fruit. So the apple is perfect, a quick wash and ready-to-eat. Plus, the fresh crunch of apple combined with the smooth peel makes a great combo.

pear My reasoning behind ranking pear peels so high is the same as that for the apple. But unfortunately, no one says that a pear a day keeps the doctor away. Plus, I just don’t like them as much as apples. Most apples are pretty round, spherical and symmetric. The pear is not. Some of them can be especially weirdly shaped too, bumpy and flat in the oddest places.

tangerine Tangerines and oranges are NOT the same thing. Oh, precious little tangerines—such Cuties. Get it? A fruit often referred to by a singular brand, Cuties. What I love about the tangerine is how easy it is to peel. This very convenience has brought it to fourth place. Sure, it’s not common to eat tangerine peel. But tangerine zest? Sounds like a creative alternative to orange zest.

orange Deciding the better between tangerine and orange was quite a dilemma. Orange zest, I will admit, is more versatile and popular. But oranges are also extremely difficult to eat without a knife. One of my close friends in high school used to always peel her oranges. I didn’t even know you could do that. I tried it once—and then the juice squirted all over my favorite white shirt.

lemon Lemon water, lemon cake, lemon zest, and more—I love lemon anything. The lemon peel contributes to the perfect lemon zest, which can be used to flavor the most bland desserts. The only reason why I have placed lemon peel here is the lemon itself—too sour to most. It seems to me, lemon peel, that you were brought down by the actual fruit you protect.

Some grapes are great, and definitely deserve a higher rank. The seedless ones with edible skin for instance. Other grapes are not so great. Most seeded ones have thick skin. Picture having to peel, eat, and then spit out the seeds of the grape. A bit too much work for such a small fruit. So, overall, the grape peel is average. Right here, smack dab in the middle of the list. penn appétit

banana

9 10

mango

11 12

kiwi

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I actually quite like bananas—the peel makes the fruit quite a convenient to eat. Nonetheless, this is a fruit peel ranking. So other than the banana peel’s functionality, it lacks aesthetic and taste. Left your banana out for too long? Your peel is now brown and squishy. Apparently the peel is edible? If you’re curious how, check out the recipe on the next page!

The mango peel is quite pretty. A blend of oranges and yellows and greens, the mango peel screams tropical summer. The only thing is, you don’t really eat it. I mean, I guess you could apparently, but I sure wouldn’t. And it’s not like the banana, easy to peel and eat on-the-go. Over-ripe mango peel is also kind of icky as well…

watermelon The watermelon rind is quite iconic—a large part of the fruit’s identity. Supposedly, it tastes like cucumbers. But quite frankly it’s a lot of work. Imagine a slice of watermelon. The fruit meat? Impeccable flavors! Perfect on a sunny day. The rind? Tasteless. Boring. And I really can not be bothered to prepare it for a wacky watermelon rind dish.

The internet says that kiwi peels can be eaten, rich in antioxidants and vitamins… blah, blah, blah. I disagree. It’s hairy, it’s fuzzy, it’s not fit for my taste buds. Sure, the skin is actually pretty easy to peel. But I wouldn’t eat it. How does one even go about eating it? But if you really wanted to give it a try, no one’s stopping you. Good luck, don’t choke.

pineapple Please don’t give this one a try. Seriously. Do NOT eat the pineapple peel. Considering its thorny and thick rind, I’d be amazed if anyone could even bite down on it without breaking a tooth. Pineapple itself is delicious—and the only fruit I will eat at Penn Dining. Pineapple peel however, is not. Absolutely inedible. Sorry pineapple peel, but you’re last on this list.

Banana Peel Bacon by Ashrit Challa Yields: 8 servings Prep time: 2 hours Cook time: 10 minutes

Ingredients: • • • •

2 banana peels from ripe to overripe bananas, split into 4 strips each 3 tbsp soy sauce 1 tbsp dark maple syrup ½ tsp liquid smoke

• • • • •

1 tsp smoked paprika ½ tsp garlic powder ½ tsp ground black pepper ¼ tsp kosher salt 1 tbsp olive oil

Directions: 1.

Scrape the inside of banana peel strips until all of the “meat” is removed; the peels will be quite thin at this point!

Mix together the other ingredients, without the olive oil, in a dish large enough to fit all the strips to create the marinade. Marinade the peel in the mixture, for one to two hours, and flip peels halfway through marinating.

Heat olive oil in a large frying pan over medium heat. Cook each strip on the pan, frying for two minutes per side.

Remove the strips from the pan, drain on a paper towel, and let them get dry and crispy.

Eat with a side of eggs for breakfast or just as a snack!

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Rethinking the dining experience in the present-day, a student’s perspective Photos by Katherine Kim

Taking My Soup To-Go W Lila Dubois

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aiting for my take-out beneath an overhang of plastic Wisteria, I watch a family eat. The dad tries to feed the baby, who has squirmed sidesaddle in the highchair. Chubby legs flopped over the armrest, onesie dribbled in fish sauce, pork broth, and a few rouge bean sprouts. His mouth hangs open. Expectant. The dad is doing an apparently bad job, so the mother takes over, grabbing and dipping the spoon back into the steaming bowl below. Now the grandma rolls her eyes, because evidently everyone is hopeless and useless and this is a task for her. She snatches the spoon from mom — certainly daughter-in-law, I’ve decided at this point — and starts ladeling bits of mushroom into the baby’s mouth, which has remained open and waiting through the saga. The baby gurgles, delighted by the mushroom bits. The grandma is pleased. Chatter resumes. They talk of work and the latest news on the weird aunt and compare opinions on the ending of a K-drama I don’t recognize. They all agree the beef phở is the best. They all agree they will leave very full. As the restaurant’s patrons come and go, fragments of Ed Sheeran crooning from a speaker inside escape out the swinging door. At the tables outside, conversations congeal into white noise. A happy mush of human sounds. Laughter. Cheers! and Can you pass the soy sauce? and Yes, we’ll be getting dessert. Wet slurps of noodles, tea, broth. Gratified pauses of satisfaction. I know their satisfied feeling. I’d gone to this restaurant for the first time a few weeks before, my friends and I celebrating the completion of MATH 114, albeit to varying degrees of success. Beneath the same plywood gazebo and dangling plastic flowers and fairy light twists, we’d toasted to good health, passing grades, and finding somewhere to get tan over spring break. We left with full stomachs, cheeks sore of laughter, and all the latest news on each of our respective weird aunts. The baby has finished his grandmother’s phở and my name is called. I get up, hair snagging briefly on a tendril of faux wisteria, which I unsnag quickly, undeterred. Nothing can keep me from the heaven I know to be a warm bowl of phở. Inside, I exchange the token thank you nod with the man at the register. My white plastic to-go parcel now weighs in my clutch like a swaddled baby hangs from the beak of a stork. Except my cargo is more precious. I feel already

the heat of my phở emanating through its pint container. My stomach growls. I grab a mint – fine, two mints – and a toothpick – and begin my trek home. Behind me fades the warm ring of clinking glasses and stereo Ed Sheeran. Suddenly, it is very quiet, accompanied only by the rhythm of my increasingly heavy breath and the soft polythene rustle of plastic to-go bag against my jeans. The street lights cast the sidewalk in a scattered shade of gray. I think of the restaurant. Its flood of warm yellow light. Its incessant glow. A halo of its own fluorescent creation. In the scattered gray light of the sidewalk, I am cold. I am hungry. I complain a lot, apparently. My breath rises and falls in visible puffs before me. Like small ghosts escaping my chest, wavering for one cloudy moment above my head before dissipating into the nighttime chill. I sense my phở getting colder. I am winded by the slight sidewalk incline. Actually super out of breath. A treadmill princess unequipped for ventures beyond that of rubber belt loop set to speed five. So by the time I reach my apartment, I am in a fairly crumby mood, given my cardiovascular inadequacy and the fact that I am, by now, absurdly hungry. I am absurdly ready for my phở. Up in the apartment, some combination of moon and gray street light filter in through the blinds. It stripes across the couch and the rug and the coffee table in dim rays. I flick on the light and the stripes dissolve. Sitting at the coffee table, I empty the to-go bag. This has me in a better mood. I lay out the goods, spilling from the polythene skin its packaged guts. In the warm pint container is, of course, the phở. I peel back the cap, lean over the steam, a haze of vegetable brothy goodness. Next, the sides, in clear baggies knotted over at the top. The bean spouts, the Thai basil, the lime. Red onion sliced so thin you can nearly see straight through. I plop these in, squeeze the lime and lay its frayed rind on the pint cap. It is time to eat. Training my head towards the rim of the bowl, eye to eye with my meal, I start. The soup is decently warm, I’m surprised by how well it fared the journey. And it tastes good too, nearly as it had when I’d eaten it weeks before under that plastic gazebo quilt of flowers. Alternating bites of rice noodles and broth, I slip into a trance, breaking only with the variant snap of a bean sprout between teeth. I finish the whole bowl. Quickly. It’s a shocking feat, the large portion normally something I can make two meals of. But with nothing to break my focus, with no reason to pause

between bites except for incremented breaths, I plow right through. The styrofoam pint sits empty before me on the table, reduced to its original state. A shell. A husk. Hollow. The marrow sucked dry. Uneasy, uncomfortably full, I lean back in my chair. I have the sense to think to myself, okay, now what? I have the urge to eat again. I have the distinct feeling I am not satisfied. The phở had been good, but my cheeks were not sore with laughter and I knew nothing new about anyone’s family drama and I had not flirted with a single waiter. I’d been satiated by my take-out, but I’d missed half the experience of eating. Of going out, eating in a place, eating with others. Making a pilgrimage of it. Revering the meal as ritual, as something more than nutritional sustenance. Eating alone, I’d not had my fill of conversation, of laughs between bites, of saying I didn’t want fries and then stealing them off a friend’s plate all night. It seems that restaurants are one of the last remaining temples of gathering in modern American life. Movies aren’t watched in theaters but are streamed. Groceries and clothes — or bike parts, duct tape, and vitamins, pacifiers, Halloween costumes, and more — are ordered online. Delivered to our doorsteps, rendering the store an archaic, antiquish hassle. Everything from baby showers to birthday parties, First Communions to Bat Mitzvahs, are held over Zoom. It’s an isolated culture, struggling for air in the wake of a pandemic, battered by constant technological improvements. Maybe our lives have been made easier, but more than ever, we keep to ourselves. But still, we can preserve this practice of eating together. It doesn’t have to be going out to a restaurant. It can be a picnic with friends. A backyard barbeque. Asking a date over and making them dinner, a pasta maybe, a family recipe. It can be meeting an aunt for lunch, your friend for coffee between classes, or stumbling to a halal truck at 2 a.m., still sweaty from dancing. It might be sitting down with your family for leftovers on a Wednesday night. When we find ourselves with the chance, we should eat in community. Thoughtfully, contentedly. We should eat well, eat there. Readily, while the food is still warm. If there is a meal to be had or a snack to be shared, there is a chance to commune. This is a chance we should not give up lightly. I get up from the coffee table, throw out the polythene skin and styrofoam husk. Standing alone in my living room, I have the urge to text a friend: Dinner tomorrow? I’ll treat.

Phó & Café Saigon 4248 Spruce St.

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By: Bach Hoang | Photos by: Katherine Kim and Joyce He

“There is a sense that they are cooking for you because they care about you...that they have put their heart and soul into this unpretentious yet tasty meal.”

icture this: you’re walking down Spruce, dreading the thought of yet another disappointing Commons lunch, when you smell it. The unmistakable aroma. The calling of Lyn’s bagels and Rahim’s chicken over rice. They tantalize you with food sure to titillate your taste buds in the way that only bargain meals can. And it only hurts more when you realize each swipe is the equivalent of two of these feasts. Now, I have a confession to make: I don’t actually go to the food carts on Spruce too often. Shocking, I know. But, you have to make do as a Hill resident. My first (and to this day, favorite) food cart was the one by Drexel on the corner of 33rd and Market. I ordered lamb over rice. White sauce, hot sauce? Yes. Salad? Yes, please. All for just 8 dollars! And a free drink too! It was quite exquisite: what’s not to love about fluffy seasoned rice, showered with savory meat sauce? Yes. Salad? Yes, please. All for just 8 dollars! And a free drink too! It was quite exquisite: what’s not to love about fluffy seasoned rice, showered with savory meat smothered in rich white sauce? The hot sauce, complemented by the fresh vegetables, cuts sharply through the fat. I spread the gospel to my friends the next day. One of them takes a pilgrimage almost daily. The humble carts have become so much more than just a source of good food to me; they are a fixture of my Penn experience, an escape from the clutches of dining hall food. The vendors are incredibly friendly and welcoming, inspiring a sort of mad loyalty and devotion to the point that my pilgrim friend remained committed to the cause even after prices rose to $10 after winter break. The more personal connection I feel to them fulfills a yearning inside me for my mom’s cooking, something I’m sure many students can relate to. There is a sense that they are cooking for you because they many

students can relate to. There is a sense that they are cooking for you because they care about you, rather than merely handing over food, that they are cooking for you because they care about you, rather than merely handing over food, that they have put their heart and soul into this unpretentious yet tasty meal. That love is an addictive seasoning rivaled not even by the most potent of MSG derivatives, and I’m much happier when I’m not in withdrawal.

Beyond the reminder of my mom’s cooking, food carts really just remind me of home. Street food is incredibly prevalent in Vietnamese culture, and I like to say that you haven’t really been to Vietnam if you don’t enjoy a 20 cent bánh mì from a lady on her bike while on your way to work (or trying to satisfy the munchies after a long night out, take your pick). I fondly remember the vendors outside my high school. One lady made bánh tráng nướng, a Vietnamese pizza of sorts, although that would really be doing both a disservice — rice pancake grilled over coals and topped with an accoutrement of quail egg, sausages, dried shrimps, and minced meat, then finished with two beautiful swirls of mayo and chili sauce. I had one every day after school, just before my clubs would start, and I didn’t even need to order — I just walked up to exchange a smile with her, and she knew exactly what

I wanted. I’m slowly starting to build that same relationship with my favorite halal cart guy, and a sweet twinge of nostalgia hits every time I’m welcomed with his smile and “Hello, brother!” greeting. There’s also something to be said about the nature of the food served by food carts at Penn, and University City as a whole. It’s incredibly global, and the majority of the vendors have an international background. Halal carts abound, of course, but a variety of other cuisines are represented as well. Mexican, Korean, Chinese, Vietnamese, take your pick. While most of these offerings have now been adapted as rather fundamental ingredients of the American melting pot, it’s undeniable that they’re not quintessentially and classically ‘American’, so to speak. And it really does make sense — the US is a country of immigrants. Hot dogs and hamburgers originate in Germany, and our adopted city’s beloved cheesesteak was the product of Italian immigrants. Considering that many of the first hot dog stands were rather (and remain) similar to the food carts of today, it’s safe to say that these mobile havens of street food serve as an incredibly valuable source of cultural exchange, particularly within Penn’s multicultural campus.

BY KRISTIN OSIKA PHOTOS BY BEN TAUSNER ILLUSTRATIONS BY RANDY BACH

Sunlight filters through the trees, and beams land on the trail in front of you. Legs burning, heart pounding, you focus on the path in front of you, until with a few final steps you reach the open ground. As you take in the astounding view from the mountaintop, waves of exhilaration wash over you, until suddenly, you’re hit by a pang of hunger. You reach into your backpack, longing for an enjoyable meal to complement the beauty of the moment, but with a gasp of dismay you are forced to confront a snack-free reality.

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When you’re embarking on any outdoors trip, whether it be a multinight camping trip or just a long hike, it’s important to pack the most efficient (and most delicious) meals and snacks. Especially if you’ll be in the wilderness for several days, determining the best snacks and possibly meals to bring may be a bit more nuanced than it seems.

Here are some factors to consider:

PLAN AHEAD Consider important factors like how long you will be gone, when you will be able to dispose of trash, and more, and plan accordingly. A little thinking in advance can go a long way towards making sure you stay fueled in an easy, efficient, and environmentally -conscious way. If you will be away for multiple nights, meal prep accordingly. Remember that hiking burns a significant amount of calories, so make sure you bring enough food!

PACK LIGHT Especially if you’re carrying a lot of gear on your back, you don’t want to also lug around any extra weight. Avoid foods which come in a can, avoid packing foods in glass containers, and don’t bring snacks like large, heavy fruits — choose lightweight options instead! You want to optimize the balance between the lowest possible weight and the highest caloric density for the foods you bring, so opt for snacks like nuts, jerky, instant oats, hard meats and cheeses, and the like.

SAFE STORAGE CHOOSE CONVENIENCE Make sure to pack meals and snacks that are easy to eat and prepare. You can buy quick, just-add-water meals for camping trips online before your trip, or pack and label ingredients for meals in advance — just make sure to avoid meals that require many steps to prepare, many ingredients, or resources you don’t have access to. For example, if you don’t have a way to boil water, don’t bring uncooked grains or oatmeal.

You’re not the only one hungry in the great outdoors! Many animals would love to steal your snacks, so make sure anything you bring is sealed in a tight container. It’s a good idea to bring a few extra reusable pouches for food storage, in case you have leftovers to store.

MINIMIZE TRASH A key part of “Leave No Trace” includes preventing litter after meals. Avoid bringing foods with extensive plastic packaging, and instead place ingredients in washable and reusable containers before leaving for your trip.

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Pineapple Upside Down Cake RECIPE BY SHAN SHAN LIANG PHOTO BY KATHERINE KIM

Yields: 12 servings

1. Preheat oven to 350F (175C)

Prep time: 20 min Cook time: 45 min

2. Pour melted butter into a 6-inch circular pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.

Topping • 2 tbsp butter, melted • ¼ cup brown sugar light or dark • 5 pineapple rings/slices, patted dry • Maraschino cherries Vanilla Cake • 3 tbsp butter, softened to room temperature • ¼ cup sugar • 1 egg, room temperature • ½ tsp vanilla extract • ¾ cups all-purpose flour • ¾ tsp baking powder • 1/8 tsp salt • ¼ cup milk, room temperature • ¼ cup plain Greek yogurt • 3 tbsp pineapple juice

3. Sprinkle brown sugar evenly over the butter mixture. Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan, and place cherries in center of pineapple rings. 4. To prepare vanilla cake, beat butter and sugar in a medium-sized bowl until creamy. Add eggs, beating one at a time until combined. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt.

5. Alternate adding flour and milk to the wet ingredients. 6. Pour batter evenly over the prepared cake pan and pineapple cherry layer. 7. Bake on 350F for 25 minutes. After 25 minutes, loosely cover with foil and continue to bake for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with a few crumbs. 8. Allow to cool for 10-15 minutes and then carefully invert the cake onto a serving platter. Enjoy!

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Cheers t That By Talia Desai Photos by Liliann Zou

ometimes, it’s not just what’s on the inside that counts. The outside can be important too. When it comes to drinks, flavors are extremely important and usually the first thing people think of. However, presentation and flair should not be tossed aside. The way a drink is presented affects the overall experience. Just try serving someone the same drink in a cool way versus just in a plastic cup. Sure, they may taste the same, but watch how their eyes widen and jaw drops when you serve them a drink in a fun, exciting way, like through colorful additions of orange zest on a glass of mimosa. One way to elevate the presentation of a drink is by adding an enhancement to the rim. It also adds to the flavor of drinks, so really it’s elevating both the taste and presentation! A rim is a decorative addition to a drink that is added to the upper edge of the glass. To make a rim, only two main types of ingredients are needed: one liquid/sticky one and one dry/ flaky one. The first ingredient will act as an adhesive for the second to stick to. First, grab any sort of fruit juice or fresh citrus, a syrup, sauce, or honey. Next, gather any crushed ingredients like salt, sugar, spices, herbs, or candy. There are endless combinations, so spend time mixing and matching until you find your favorite!

Here are the three most popular flavor profiles. If you have read past articles of mine in previous issues, you may know that I personally cannot handle spice. BUT, this does not stop me from including spicy rims on the list because I know how popular and tasty these are for most people (i.e. all my friends). You have probably seen chili-inspired drinks where?, or maybe you’ve tried the spicy margarita at Loco Pez Taqueria. Packing the extra punch, a spicy lined rim will definitely up the spice game. Also, it just looks pretty: the red adds a colorful edge that immediately attracts the eye. Whether a spicy margarita or Bloody Mary, opt to line the rim of the glass with a mixture of chili powder, lime juice, and a dash of black pepper to create the fiery flavor you Have you seen want in the drink. extravagant milkshakes featuring

decadent layers of cake, cookies, and brownies all over a milkshake? Maybe you have seen the instagram posts of CrazyShake milkshakes from Black Tap Craft Burgers & Beer? Well, if not, let me explain what the rim can look like. They have the sweetest rim of chocolate, caramel, or marshmallow sauce (just to name a few) pressed with chocolate shavings, crushed graham crackers, or candy galore. These not only add flavor, but also contribute to the visual experience. The chocolate oozes down the side as onlookers stare with their mouths watering, thinking they should have ordered that. Whether a cocoa powder lined espresso martini or a cotton candy lined hot chocolate, these types of rims will satisfy any sweet tooth for sure, all while delivering the most Instagrammable picture possible.

Last but not least, the most commn of rims: salt! No need to ever be salty towards this rim because this is quite possibly the best and most classic one. Salty rims allow for so much versatility with both drinks and rim flavors. From sour to sweet to spicy, you can pair salt rims with a huge range of drinks. Additionally, with salt’s classic taste, you can try mixing and matching ingredients with it to create endless varieties. You can add pretty much anything from chili powder to herbs to transform a salty rim into a new type of rim. The most popular salt-rimmed drink is a margarita. On a classic margarita, again perhaps from Loco Pez Taqueria, you will surely find one atop your glass! For this, use any type of salt with small to medium sized grains. These ensure a flavorful sip without being too overbearing.

While I have discussed how rims can be exciting enhancements for drinks, rims also serve a practical purpose. For example, a salt rim can help to cut the bitterness of a drink, while a sweet rim can help to enhance the sweetness. Additionally, rims can help to keep garnishes, like lime wedges, in place. With endless possibilities for flavors and ingredients, rims truly take drinks from ordinary to extraordinary. Keeping this in mind, next time you’re crafting a drink, consider adding a rim for an extra special touch!

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...AND 4:30 AM. HERE. ARTICLE BY: HANNAH KIM · RECIPE BY: RANDY BACH · DESIGN BY YUNE KIM

Some days, or late nights late enough to be considered early morning, you just aren’t having it. Maybe there is a specific reason, maybe it’s a culmination of smaller irritants, but whatever the reason, the thought of making an effort for food is too much. If you’re on the dining plan, either the dining halls are closed or even toying with the idea of having Commons when you’re in this funk makes you feel even worse. Thankfully, there are some quick meals for either scenario so your hunger pangs can be fulfilled with minimum effort. Depression meals can be interpreted in a multitude of ways. The word depression in itself is a nuanced topic that, per author’s request, should be interpreted as those moments every once in a while where you feel really, really down to the point where going out to get food seems insurmountable or it’s so late at night that it’s simply not an option. The clinical definition is not what this article is going for and should not be taken lightly. First, some background. Eating to feel good is far from a foreign concept. At our core, we’re animals with brains that have a reward-punishment system, and eating will always feel like a reward. Food is ingrained in every aspect of every culture: as cuisine, as a reflection of the community, and maybe most influentially, for social interaction. We associate food with our loved ones, and our loved ones with contentment. And most simply, eating something that tastes good is the easiest and fastest way to get a rush of happiness. You buy a fresh chocolate croissant from Pret and momentarily, your hellish midterm-filled week is forgotten. There is more in depth science involving cortisol levels, ghrelin (the hunger hormone), and neuropsychology about eating and feeling good, but at this point, that’s preaching to the choir.

some sort of condiment on hand can also make these foods that get very old very quick more appealing. Try putting sriracha on your noodles, and at the very least you’ll definitely feel something from the heat. Or make a mishmash of what you have on hand — lots of food influencers swear by cheesy ramen. Make your instant mac and cheese as directed, and then your cup ramen with slightly less water than indicated, but do not put in the flavor mix. Drain most of the water from the ramen, mix with the mac and cheese and add the flavor packet. It’s a cheesy, spicy, filling meal that might distract you from your funk. Depression (but like, not the DSM definition interpretation) meals are simply a fact of life, especially for us at Penn. Yeah, maybe mixing ramen and instant mac is a little sad in itself, but when you’re alone in your room in that exact headspace, if any combination of food can make you feel good, then it’s worth it. There’s little you can do with funks besides eat and sleep to hope you feel better in the morning, but when sleeping doesn’t feel like an option, maximize your happiness with the food you eat. Life is too short to not have ramen at 3 a.m. 5 Please try to stick with Asian brands of ramen (Jin, Shin, Samyang). I swear, the quality difference is worth the extra effort to get. There’s an H Mart in West Philly and/or Chinatown is a quick ride away. 6 Costco sells these for a 12 pack if you know you’re committed. ACME also has them in packs of four.

Finals Week Ramen Yields: 1 serving Prep Time: 5 minutes Cook Time: 5 minutes Ingredients ˙ 1 pack of ramen ˙ 1 egg ˙ 1 tsp soy sauce ˙ ½ tsp sesame oil ˙ Sriracha to taste Directions 1. Throw a pack of ramen in a microwave safe bowl, throw out the flavor packet (or save for later) and add enough water to cover the ramen. Throw in a raw egg if you’re feeling in the mood. Microwave on whatever setting your microwave microwaves at for three minutes or until noodles become soft and egg is definitely overcooked, just to be safe. 2. Use a pair of chopsticks to hold back the noodles and the egg while draining. With time and practice, your reflexes will be fast enough to catch any noodles from falling into the sink. 3. Pour ice into a shaker along with half of the juice (should be around 2 oz) and 6 oz of club soda. Shake for 15 seconds and pour into a glass with fresh ice. Repeat and pour another one for a friend. Top with a thin orange slice or a mint leaf. Great for sipping on a hot, humid day or for a fun night in!

7 Butternut Squash Mac and Cheese is good. The Pad Thai is also good, considering it’s microwaved.

For people without kitchens, options are pretty limited. Thankfully for modern food technology, a microwave and a water boiler can get you far in life now. Ramen5, mac and cheese6, or whatever unique frozen cuisine Trader Joe’s has come up with7 are all viable possibilities. From personal experience, having

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