The Dish Wisconsin: Spring 2021 Issue

T H E D I S H Trends vs. Originals

SPRING 2021

C

ontributors

Editor-in-Chief GABRIELLE BRUNS Deputy ABBY FEHLER Community Editor SOFIA RODRIGUEZ

Photographers KATIE BOYCE GABRIELLE BRUNS EUROPA CHRISTOFFEL KYI PHYU KHAING PERRI MORAN NATALIE SHULSTAD

Features Editor LILI SARAJIAN

Illustrators ANYA ARMBRUST MARGARITA VINOGRADOV

Layout MARGARITA VINOGRADOV

WUD President LILY MILLER

Marketing Director KRISTEN FOLEY

WUD Publications Committee Director EVANKA ANNYAPU

Ad Director ANNA AVERSA Writers ANNA AVERSA AUTTUM BOWEN CAROLINE CROWLEY ABBY FEHLER KRISTEN FOLEY PERRI MORAN SOFIA RODRIGUEZ LILI SARAJIAN ZEHRA TOPBAS YANQI LI

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WUD Publications Committee Advisor ROBIN SCHMOLDT Publications Committee Missions Statement “Through the publishing of our six student-run journals and magazines, the Publications Committee of the Wisconsin Union Directorate provides a creative outlet for UW-Madison students interested in creating poetry and prose, reporting on music and fashion, or delving into research in science and public policy. We celebrate creativity on campus by providing hands-on experience in publishing, editing, writing, and artmaking.”

Letter from the Editor

Letter

from the

Editor

is scouring the internet to find a complex recipe to make for dinner. Instead, we would rely on these dining-out options to serve as a small getaway from our hectic lives.

I noticed that cooking was slowly making its way to Tik Tok, where people would share family recipes, new takes on old favorites, and food hacks for beginner cooks. These popular recipes were no longer hidden in millions of search results on the internet; they were right in front of us. Some of my friends who usually despise cooking were whipping up new recipes every week!

Do these ‘trendy’ foods have the longevity that a traditional family recipe does? Probably not (I’m sure you’ve already forgotten about whipped coffee…) but these viral videos are making cooking seem more doable for the common college cook.

The idea for this publication began when my team started sharing recipes they found through various food-influencers on Instagram and Tik Tok. I noticed a shift towards food that was going viral, and found there was less of a conversation around traditional recipes and their origins. It’s not a bad thing, though.

We began to explore this dichotomy between trendy and traditional foods, and found there was a lot of gray area.

As the year progressed, I found myself worrying about the food industry. I witnessed dozens of restaurants go out of business, and others barely survive by the skin of their teeth. Madison has a beloved food scene and it was sad to see some of the most popular restaurants closed on Saturday nights, and famous breakfast stops without a line of people wrapped around the corner.

Cooking, especially for college students, seems unapproachable and too complicated for our busy lifestyles. While suffering from the draining Zoom-fatigue, the last thing on our minds

As my final semester as Editor-in-Chief is coming to an end, I would like to thank my wonderful team for the work they’ve produced this semester. My past three years with The Dish have been incredibly rewarding and I have learned so much from this experience. My biggest wish for the future of this publication is that we continue to shed light on prevalent issues within the food industry, and specifically food insecurities within our own community. We can acknowledge these issues and say “We must change.”, but unless we implement action, nothing will actually change. I hope that future leaders of The Dish continue these conversations and use their platform to educate the UW-Madison community.

Bon Appétit!

Gabrielle Bruns | Editor-in-Chief

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Ta b l e o f 2

Contributors

5

Letter from the Editor

8

What’s in Season?

10

From Deserts to Swamps: Food Insecurity in America

12

Trending: Big Breakfasts

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Trending: Tik Tok Food

Contents 16 20

Foodie Poll Food Origins: Where Our Favorite Dishes Get Their Roots

22

Eating Around the World in Madison

24

Spice it Up!

26

More Than a Meal

31

Toolbox for a Healthy Spring

W

isconsin has an abundance of crops that are available throughout the seasons, so you can make flavorful, nutritious meals and cut down on your ecological footprint by supporting local farmers. Shopping locally means you reduce your ecological footprint by purchasing food with a low amount of travel miles and no need for shipping and packing facilities and refrigeration. Check out this list of seasonally available Wisconsin crops to start planning your next sustainable meal.

MARCH, APRIL & MAY Some popular Wisconsin spring crops include:

• • • •

Asparagus Radishes Rhubarb Spinach

• Strawberries • Potatoes • Onions

This spring crop selection makes for a sweet and savory breakfast option of strawberry rhubarb crumble that’s blooming with a pink color and complementary sweet and tart flavors that can be paired with a side of crispy breakfast potatoes.

SEPTEMBER, OCTOBER & NOVEMBER Some popular Wisconsin fall crops include: • • • • • • • • • • •

Apples Beets Broccoli Basil Cabbage Cantaloupes Carrots Cauliflower Corn Cucumbers Eggplant

• • • • • • • • • • •

Grapes Green beans Greens Onions Potatoes Pumpkin Raspberries Summer squash Winter squash Tomatoes Turnips

• • • • • •

Watermelon Zucchini Cranberries Potatoes Sweet potatoes Brussels sprouts

With this abundant selection of fresh fall crops, you can shake up the conventional pizza and salad combo by making a roasted butternut squash pizza with red onions and basil, and pair it with an arugula cranberry salad. This may be an unexpected twist on a fan favorite comfort food, but just like a good book, a clever plot twist is the best part.

DECEMBER, JANUARY & FEBRUARY

JUNE, JULY & AUGUST

Some popular Wisconsin winter crops include:

Some popular Wisconsin summer crops include:

• • • •

• • • • • • • • • • •

Apples Asparagus Beets Blueberries Broccoli Cabbage Cantaloupes Carrots Cauliflower Celery Corn

• • • • • • • • • • •

Cucumbers Eggplants Grapes Green beans Greens Onions Peas Potatoes Radishes Raspberries Rhubarb

• • • • • • • • •

Spinach Summer squash Winter squash Strawberries Tomatoes Turnips Watermelon Zucchini Basil

This spring crop selection makes for a sweet and savory breakfast option of strawberry rhubarb crumble that’s blooming with a pink color and complementary sweet and tart flavors that can be paired with a side of crispy breakfast potatoes.

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Potatoes Carrots Onions Turnips

• Brussels sprouts • Winter squash • Sweet potatoes

During the winter months you can treat yourself to a highly nutritious meal of sweet potato gnocchi and shaved Brussels sprout salad. The vibrant orange and greens in this meal is sure to brighten a cold winter day, and the vitamins packed in this meal will have you feeling great.

You can buy directly from and get to know the farmers that are supplying your food by attending the many farmers’ markets available around Madison all four seasons.

Outdoor farmers’ markets in Madison start opening up in April and last till November, but that doesn’t mean the end of fresh, local produce. Indoor winter farmers’ markets open from November to April, offering a variety of produce, cheeses, meats and other homegrown and homemade goods. If you don’t have time to stop at a farmers’ market, the Willy Street Co-op is a unique grocery store that offers the same quality, local foods and products that are sourced in Wisconsin and keep you shopping sustainably.

What’s in Season?

By: Auttum Bowen

From Deserts to Swamps: Food Insecurity in America By: Perri Moran In May 2019, the community surrounding South Park Street faced a dilemma. A proposal for a new health clinic threatened to demolish the only full-service supermarket in the area: Pick ‘n Save. The next closest full-service supermarket, Trader Joe’s, is over two miles away. With the demolition of Pick ‘n Save, the South Park Street community would become a food desert.

Thankfully, grassroots campaigns helped amplify the community’s concerns and the clinic backed down in the interest of the community’s health. While South Park Street and other Madison neighborhoods have preserved their convenient access to full-service grocery stores, communities in other cities are increasingly threatened by the development of food deserts.

A food desert, defined by the U.S. Department of Agriculture, is a “low-income census tract where a substantial number or share of residents has low access to a supermarket or large grocery store” (USDA).

Yet, the term “food desert” can actually be somewhat misleading, as these “food deserts” are not completely without access to food. In

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fact, people who live in food deserts often describe their areas as having “lots and lots of food... just not very good food,” said Steve Ventura, professor emeritus of soil science and environmental studies at the University of Wisconsin-Madison.

A lot of the readily-available food in these neighborhoods comes from convenience stores and fast food restaurants, rather than grocery stores. When low-income communities lose their grocery stores, fast food joints and corner stores become the “go-to” for food because of the cost and convenience.

At that point, when fast or convenience foods are the most accessible in a community, a food desert has been created.

“Some people, particularly in communities of color, would consider the term food desert to be a somewhat pejorative term,” Ventura said. For this reason, the term “food swamp” is commonly used in areas that have many low-quality food options, but still no grocery stores.

The reality that there are Americans that lack healthy, nutritious foods

is frustrating and disappointing on its own, but unfortunately, it gets worse. Food deserts exist almost exclusively within communities of color.

Why are food deserts so common in Black communities? The simple answer: because of the institutional, systemic racism that is so deeply embedded into America.

Food deserts don’t just appear out of the blue. They develop over time, starting perhaps with a grocery store closing in an area with poverty rates above the 20% mark. Due to factors like racial wage gaps, racism in healthcare and the educational achievement gap, Black and brown people in America are at a higher risk of living in poverty than their white counterparts from day one.

As a result, people are left without immediate access to healthy and fresh foods. Having these options should not be a luxury—it’s a matter of health and quality of life. Food swamps, according to Ventura, provide “nutrient-poor, calorie-dense” foods. These types of foods are often highly processed, cheap and lacking adequate nutrition. Eating primarily this

type of nutrient-poor food can have detrimental effects.

“Diets and food choices that are high in added sugars, [...] in saturated fats, [...] as well as foods high in sodium increase the risk for chronic diseases including diabetes, high blood pressure, elevated cholesterol,” Vanderwall said.

This is why there has been such a significant push for nutrition education and healthy eating over the past 12 or so years. In 2008, first lady Michelle Obama led the Let’s Move! Campaign to promote healthy eating in schools and in 2011, the USDA created “MyPlate” to encourage balanced eating.

While both programs provided awareness about the importance of healthy eating, education alone won’t solve the problem.

“Most people know that fruits and vegetables are good for them,” Vanderwall said. “It doesn’t all of a sudden give them a grocery cart full of produce that they can bring home to their families.”

Rather, the solution is a change in policy. “Many things have been tried,” Ventura said. “One that has worked in some locations is to provide public incentives or subsidies for full service supermarkets.”

This process involves the government offering financial incentives to grocery store chains that open a

store in a community where a bank would not provide a loan for the building and franchise costs.

This seems simple enough, but we have yet to see the government hand out subsidies like this to abolish food deserts.

As of now, the government isn’t offering many incentives, nor are banks providing loans. Ventura said that there is a “perception, particularly by commercial banks, that supermarkets are not viable in those neighborhoods.”

Fixing this issue would entail reforming banking practices and putting regulations on redlining, or “the identification of neighborhoods where banks are not willing to make loans,” as defined by Ventura.

These policy changes take time, though. Vanderwall called it “slow work.”

“We need the data, which we already have,” Vanderwall said, “to inform policy and policy makers that there are these discrepancies, and that we have the tools to provide solutions, or at least a way to more equitable access to food.”

But, just because change won’t happen overnight doesn’t mean that we can’t help in the meantime.

Change can begin with community

members and students, and volunteering at food pantries is one of the best places to start.

“Particularly during the pandemic, food pantries have played a really important role in getting food to people that need it,” Ventura said.

“The pantries and food hubs are always looking for help.”

Helping stock shelves at a food bank, assisting at mobile or drive-thru pantries, delivering meals to families in need, or fundraising and spreading awareness from home are all great ways to get involved. Second Harvest Foodbank and The River Food Pantry are great Madison-based organizations looking for volunteers.

“Everybody has a call to action to support change,” Vanderwall said.

“Whether it’s advocacy [...] writing a letter, calling a legislator, signing a notice; I think we all have a role and can take that extra step in promoting change in our communities, even if it’s just an introspective review of ‘what are my biases?’ or ‘what am I doing to contribute to the problem versus the solution?’”

Change has to start somewhere, and it sure won’t be legislators waking up one day and deciding to put an end to all food deserts. Change starts small, with individuals implementing a change, picking up a phone, or writing a letter. How will you raise awareness? How will you implement change?

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TRENDING: Big Breakfast By: Lili Sarajian As you’re well aware, 2020 changed the way we live our daily lives. We wear masks, sit through countless Zoom meetings, and order more than we thought possible online.

But here’s one change that you might not have noticed: what about our eating habits? If you’ve spent even marginally more time at home since the onset of the pandemic, your restlessness may have brought you into the kitchen to test a new TikTok trend or even try your hand at homemade pasta. With more cooks in the kitchen this year, one of the major food trends of 2021 is making bigger and better meals at home, specifically breakfast!

At least in recent history, the typical American breakfast involves something like a quick bowl of cereal, a granola bar snatched on the way out the door, a cup of coffee, or nothing at all. Like most American eating habits, breakfast is all about convenience (or, if you’re anything like I was during my freshman year of college, breakfast is simply not in the budget). But, now that our morning commute is five steps over to the computer, convenience is no longer top priority—and that is definitely a change for the best.

Why? Well, in my humble opinion, there’s no reason to settle for a granola bar when extra ten minutes gets me an

12 Spring 2021

everything bagel topped with avocado and a poached egg.

What’s the fun in a bowl of cereal when you could whip up a spinach and mushroom omelette? And do I really have to remind you of that undying mantra? Doubtless you’ve heard it a hundred times:

Breakfast is the most important meal of the day.

Now, you might be wondering why and if that statement is really true. You have a long career in dietetics ahead of you if you want the steadfast truth, because the current research available is somewhat contradictory. There are numerous, evidence-based claims about the health benefits of eating breakfast, but there are also noteworthy studies about the benefits of intermittent fasting, which usually involves skipping breakfast. What exactly constitutes a healthy breakfast is still up for debate as well.

For now, in the interest of finding out what makes breakfast so important, let’s take a look at some of the most commonly cited benefits for eating a nutritious meal in the morning:

Higher energy levels, better memory, and greater ability to concentrate During the day, the carbohydrates that you eat—bread, rice, pasta, potatoes—are converted to glucose, which is your body’s main source of energy. Your liver steals some of that glucose and puts it in storage in case your supply of glucose gets low. As it happens, your supply of glucose actually gets low every single night when you go to bed. In the hours that you’re asleep, you’re not providing your body with energy from food.

This causes your liver to panic and start pumping its stored glucose back into the bloodstream, ensuring that you have enough energy to dream about a world in which we don’t have to drool into funnels twice a week.

Understandably, you need to eat in the morning so you can replenish the glucose your body used up during the night and make sure your blood sugar levels stay steady throughout the day.

Easier to get daily essential nutrients Simply put, eating three healthy meals a day helps ensure that you reach your recommended intake of vitamins and minerals. If you eat a healthy, nutrient-rich breakfast, you don’t have to jam-pack your lunches or dinners with quite as much protein, fiber, carbs, healthy fats and so on.

To be clear, the goal is not just to eat something in the morning, but to eat something healthy. Convenient breakfast items like cereals, granola bars, and yoghurt cups may entice consumers with claims about whole grains, essential vitamins, and high fiber-content, but many brands are also loaded with unnecessary sugar.

While eating breakfast does help to regulate blood sugar levels, spiking those levels early in the morning with a bowl of Frosted Flakes is more than a bit unproductive.

Correlation with better weight management It’s best to always be a bit skeptical about weight loss claims, given the hefty commodification of the term, but this claim is quite well supported.

Eating breakfast can help you gain better control over your appetite and experience more consistent hunger cues throughout the day. Plus, eating a meal in the morning, before you get overly hungry, will help you choose healthier options. The hungrier you are, the more likely you are to reach for foods that are high in fat, salt and sugar.

Whether you’ve been a granola-bar-and-go type of person for as long as you can remember or your eggs and bacon ritual is what gets you out of bed, spending more time at home has allowed us to dedicate a little more time to our morning routines, including making breakfast. Maybe this is the permission we’ve been looking for to make weekend brunches our new daily routine!

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TRENDING: Tik Tok Food By: Yanqi Li Social media has become a big part of people’s lives, especially during quarantine. Ttikok is a social media platform that has increased in popularity and users are sharing cooking videos on the platform. Both professional and home chefs have taken to the platform to share their recipes and cooking tips. These TikTok chefs have given users access to a never-ending selection of new recipes, often presented in a comedic or creative way. The popularity of “Food TikTok” has paved the way for many food trends to have their time in the spotlight.

The trendy meals on Tik Tok can be put into three broad categories: healthy meals, spicy snacks, and DIY dishes. Under healthy meals, you can see cooks on Tik Tok preparing various common recipes with healthier dupes for ingredients. For example, you can prepare a healthier morning muffin by using a cheese bun instead of the regular muffin buns. To do so, you put some shredded cheese of your choice in a waffle maker following the toppings you want on your usual morning waffle. Jackie Hartlaub, whose handle on TikTok is @lowcarbstateofmind, posts low carb versions of popular foods such as burgers and pastas. One of her recent recipes, cauliflower cilantro rice, has become a fan favorite. I can’t wait to try out one of her healthy recipes.

Other than healthy snacks, you can also find yummy spicy snacks to fire up your taste. The jalapeño snack went viral last year on Tik Tok and has been a fan favorite since then.

You make this snack by hollowing out a jalapeño pepper, filling it with cream cheese, and then putting three or four spicy Taki chips in the pepper. The cream cheese takes some of the spiciness away from the pepper and Takis, but the snack still has a kick to it! As a person who has tried this snack, I would say it definitely lives up to its name. A new take on this jalapeño snack is by wrapping it in a rice sheet and frying it like a cheese stick with egg wash and hot cheeto crumbs. @_ms_frost_, a teacher shares her experience trying out different spicy snacks on TikTok. It is worthwhile to check out her account for some new recipes to snack on.

Cooking is also fun when you create your own recipes.

The feta cheese pasta went viral on TikTok recently. This meal was so popular that it caused a feta cheese shortage in many grocery stores, it certainly is a fan favorite. Like many

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@lowcarbstateofmind

@_ms_frost_

@cookingwithsheeran

other meals on TikTok, this meal is easy to make. You make this meal starting by lining the bottom of a glass pan with cherry tomatoes and drizzling olive oil on top. Then you put a block of feta cheese in the middle of the pan. Lastly, season the dish with red pepper flakes, salt, and pepper.

After heating the sauce up in the oven for twenty-five minutes, mix it with a pasta of your choice. Ta-da! You now have the famously delicious feta cheese pasta. Tiktok has a wide range of DIY recipes accessible to everyone!

Users can also check out different accounts online to find your favorite cooks. A popular Tik Tok user, whose handle is @cookingwithshereen, posts simple comfort food recipes for her viewers. Another Tik Tok chef, whose handle is @newt, puts his own spin on recipes online and posts them on this page. These home chefs make it fun and easy to try out new recipes. Another interesting home chef makes his food in nature. His handle is @menwiththepot and he prepares his meal in nature then cooks it on a firepit. His videos are very calming and aesthetically pleasing. With Tik Tok users from around the world, a variety of recipes appear online. From homemade pizza to Chinese steamed fish, cheese buns to Italian pasta, you will definitely find a recipe that fits your palette. A check that I particularly enjoy watching is Joshua Weissman, whose handle is wwseries on Youtube called “But Better.” Joshua makes dishes like steak dinner, but he also makes content for cheap and easy meals. Besides professional chefs, other home cooks also provide great cooking content. Another cook I really like is @mrs_dee_penda, she makes simplistic dishes that are easy to follow, but are very nuanced. She makes meals ranging from buttered lobster to Vietnamese noodle pho.

The trendy meals on Tik Tok can be put into three broad categories: healthy meals, spicy snacks, and DIY dishes.”

Professional and home cooks put out cooking videos for their viewers at home. If you really like a chef ’s recipes, you can follow them and have access to all of their recipes. The most exciting part about this process is that you get to see other people’s attempts at making some of these meals. If the process is a fail, you get a good laugh out of it, but if it is a success, you just learned how to prepare a new dish!

User engagements make Food Tik Tok a fun feature to have on the app. Don’t be afraid to go on the app and try some of these recipes out yourself !

@NEWT

@menwiththepot

@flakeysalt

@mrs_dee_penda

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Foodie Poll

We asked and you answered.

Here are your favorite eats.

Q: What is your overall favorite Madison restaurant?

A: Eno Vino (Winner) Q: What is your favorite restaurant to visit when your parents come to town?

Q: Best cocktails?

#1 47.7% said Eno Vino

#2 32.1% said Lucille

#2 24.6% said Lucille #3 12.3% said Cento Q: What is your favorite restaurant to visit with your friends? #1 63.8% said Belair Cantina #2 8.6% said Ian’s Pizza #3 8.6% said Dumplinghaus Q: What is your favorite restaurant for brunch? #1 40.7% said Basset Street Brunch Club

#1 46.4% said Eno Vino

Q: Best coffee? #1 31% said Starbucks #2 22.4% said Colectivo #3 15.5% said Fair Trade Coffee Q: What is a restaurant you’ve been dying to try? #1 33.9% said Meditteranean Café #2 20.3% said The Globe #3 11.3% said Estrellon

#2 39% said Short Stack Eatery

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From the Trends...

...to the Originals

Food Origins: Where Our Favorite Dishes Get Their Roots By: Zehra Tobpas If you know me at all, you know I love to try new foods. I leave every trip to the grocery store with tons of new and interesting things. Trader Joe’s has a great selection of ethnic foods and has given me the opportunity to explore foods I maybe otherwise would not have.

The grocery chain labels some of its ethnic food items with variations of the word ‘Joe’. From one of my personal staples, Trader Giotto’s tomato paste, to Trader José’s premium lager, the grocery store, among others, does not lack in its representation of numerous cuisines.

That said, however, watered-down versions of ethnic cuisines aren’t exactly representative of authentic dishes from varying parts of the world. So I decided to dig deeper into the origins of some of our most beloved dishes. I asked my friends what their favorite ethnic dishes were. The overwhelming response was the ever-so-popular sushi. But I also got many other exciting responses that I was eager to investigate a little further.

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First up, we have Thai green curry.

Green curry and red curry are among the most popular curries. The young green chile utilized in green curry distinguishes it from other curries because they are significantly hotter than other chiles.

Typically, this dish is prepared using a combination of fresh, green vegetables and meat. Almost all use the same base of spices and ingredients. Shrimp paste, garlic, shallots, lemongrass, peppercorns, kaffir limes, and cumin seeds are among the basics. The chiles added distinguish one curry from the next. The consistency of the curry comes from coconut milk. The green paste is fried in coconut cream before it is added to the vegetables and meat.

The dish is almost always enjoyed with steamed rice and a side dish.

Some popular side dishes are Gaeng Jued Woon Sen, a Thai glass noodle chicken soup, and Thai chili paste with raw or steamed vegetables. In addition, the dish is served with traditional Thai rice noodles known as Khanom Chin.

So where does the Thai green curry get its roots? The chile was first introduced by Portuguese missionaries who brought them over from South America in the 1600s. These potent spices were toned down and enhanced by fresh herbs such as lemongrass and galangal. Eventually, fewer and fewer spices were used in Thai curries, while the use of fresh herbs increased.

Curry also spread to Southeast Asian countries by Indian monks journeying along the famous Silk Route. Curries from Thailand, Malaysia, and Indonesia have a different flavor than Indian curries due to the incorporation of local ingredients such as lime and lemongrass.

Next up, we have dolma.

A relic and culinary tradition with roots in the Ottoman empire, these deliciously stuffed grape leaves filled with spiced rice, meat, and nuts are my all-time favorite. Of course, my Turkish origin makes me bias as I have fond summer memories nibbling on these with my family.

The origins of dolma are quite a point of contention. While we can all agree they descend from Middle Eastern traditions, the specific country of origin is where the lines are a bit blurry.

It’s generally believed that the ancient Greeks and Persians developed dolma.

Following the Turkish conquest of Constantinople in 1453, the dolma became a delicacy for Ottomans, initially only reserved for the Sultan and his party at the Topkapi palace (a must-go if you ever find yourself in Istanbul). But eventually, dolma found its way into the lower echelons of Ottoman society. Dolmas can be found in Greece, Turkey, Cyprus, Albania, Armenia, Iraq, and Iran.

“The grocery chain labels some of its ethnic food items with variations of the word ‘Joe’. From one of my personal staples, Trader Giotto’s tomato paste, to Trader José’s premium lager, the grocery store, among others, does not lack in its representation of numerous cuisines.”

Finally, let’s talk about an Italian classic – Cacio e Pepe While this is probably one of the more well-known international foods, this ancient dish of Roman origin has more depth than you’d anticipate.

Cacio e Pepe is a pasta dish, typically spaghetti, with Pecorino Romano cheese, salt, and lots of freshly ground black pepper. Because the ingredients are easy to transport and don’t spoil easily, it was once the favorite dish of Roman shepherds. The spicy pepper protected the shepherds from the effects of cold weather during the night, while the pasta provided them with the carbohydrates they needed to perform their back-breaking labor.

While the dish has seemingly simple ingredients, technique plays a big part in perfecting this dish as the sauce has to be just right. One of the not-so-secret secrets any more (thanks Gigi Hadid), is reserving a small cup of starchy pasta water to dilute the Pecorino Romano before it is stirred together with the pasta and pepper.

I almost always have the ingredients, and since it’s quick to prepare, it’s a staple of mine for those late-night study sessions.

Of course, the list doesn’t end there.

But, I highly encourage everyone to go outside of their comfort zone and try something new. I’ve found some of my favorite foods this way. Next time you’re exposed to new cuisines, be sure to give them a try. You’ll be surprised to discover what you like.

There are a variety of dolmas. Some are vegetables, such as bell peppers hollowed out filled with the stuffing.

In other cases, the stuffing is wrapped in grape or vine leaves. Once filled, dolmas are slow-cooked, and can be served hot or cold. I’m a fan of adding yogurt on the side.

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Eating Around the World in Madison By: Sofia Rodriguez COVID-19 has wreaked havoc upon our world and the lives of many across the globe. One of the less catastrophic, but still disappointing consequences has been the restriction on travel. What I miss most about traveling is the food; I love being able to try new foods and the specialty dishes of each place I find myself in.

Whether it’s a Parisian bacon and gruyere crepe, English fish and chips, or Colombian arepas, I often reminisce about all the amazing food I have been able to try while traveling.

Despite the fact that most of us are unable to travel right now, especially internationally, perhaps we can rejoice in the fact that Madison has an amazing array of different ethnic restaurants. So come eat around the world with me in Madison!

Let’s start off right here in the Americas. Growing up, my abuela and my parents always cooked the most delicious Mexican food. Mexican rice and refried beans were always my favorite, but they were just the tip of the iceberg. If you crave Mexican food most days like I do, the first stop on your global food tour must be the Sabor Queretano food truck. This food truck tends to appear later in the night on the weekends, and it’s always accompanied by a line of college kids stopping on their way home from a night out. They normally offer tacos, burritos, quesadillas and nachos with a side of rice and beans. I’ve tried each of these four options, and I have to say the burrito is my favorite.

Traveling further south, we now find ourselves in Peru. And by Peru, I mean Estacion Inka on University Avenue. Try out one of their $6.99 lunch specials if you are “traveling” on a budget. My favorite is the Special #1 which is “¼ Pollo a la Brasa con Arroz Blanco y Frijoles Negros,” which means grilled chicken, white rice, and

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black beans. I would recommend asking to substitute for their fantastic cilantro rice. Last, but not least, their homemade smoothies are spectacular. If you want to try something new, I highly recommend the Guanabana smoothie. Also known as Soursop, Guanabana is a tasty tropical fruit. And that’s all for our Peruvian spot! Now let’s cross the ocean and see what African food awaits us.

Buraka serves dishes from Ethiopia and East Africa.

For those who are less familiar with East African cuisine, Buraka’s website shares that “Ethiopian cuisine is best known for its rich exotic mix of spices, such as berbere, garlic, cardamom, ginger, cumin, coriander, and curry powder, and many more that give our dishes flavor and aroma of rich home-style recipes.” Hard to resist a description like that, right? Their dinner menu is a selection of savory stews that come with either rice or injerea (Ethiopian flatbread) and a salad. While we are “here” at Buraka, I will be definitely getting the Coconut Curry Chicken to-go.

We are now heading north (and a bit west) to Italy!

Cento is an incredible Italian restaurant that is currently open for dine-in, delivery and takeout. I will definitely be starting off with the warm marinated olives and of course their butcher board - I can’t resist a good charcuterie selection! For the main course, I’m choosing the classic Rigatoni Alla Carbonara, but I really don’t think you can go wrong. Buon appetito!

Let’s keep moving! This time we are making our way to Russia, home of the pel’meni. Paul’s Pel’Meni is a restaurant that specializes in Russian dumplings.

Although their menu may be limited (strictly potato or beef dumplings), I promise you will not be disappointed. I mean, their slogan is “Do one thing and do it well.” Make sure to order these heavenly dumplings with the works (butter, cilantro, sweet chili sauce, and curry

powder) and ask for the three side sauces they now keep behind the counter - they complete the Paul’s Pel’meni experience. Before I get too carried away with how much I love Paul’s, let’s move on to our next destination.

We are stopping in Southeast Asia for Ha Long Bay which offers an extensive menu filled with Thai, Vietnamese and Laotian dishes. I suggest ordering their spicy wontons which are pork and shrimp wontons dunked in the most addictive hot sauce. Although I have barely scratched the surface of this menu, I really enjoy the Pad See Eew and the Pad Kee Mao which are types of Thai stir-fried noodles. Since I want to order practically everything off their menu, I know that I will definitely need to revisit this spot.

I think it is about time that we head home! The Old Fashioned, located right on Capitol Square, serves up some amazing Madison fare - think burgers, mac & cheese, and of course, cheese curds. Their cheese curds were voted Wisconsin’s best, so to say they are delicious would be an understatement. As Madison students, it seems fitting that our global food tour ends with cheese curds.

Thanks for eating your way through the world with me! Although travelling internationally may not be a possibility right now, we are lucky to have such a great selection of ethnic restaurants to choose from. This little tour only begins to cover the many incredible restaurants Madison has to offer. Let’s show them a little love during these hard times.

Spice it Up! By: Anna Aversa

If the only spices you have in your cabinet are salt and pepper, I’m here to tell you that you’re missing out. My own spice cabinet is so full that you can’t even open the door without something falling out. So don’t worry, I’ve got you covered!

Now, I know that most college students have a limited budget when it comes to food, which can make spices feel like unnecessary luxuries. I myself skip spices on the regular if the recipe only calls for a teaspoon and I don’t want to dish out the extra cash. But just because we’re college kids, that doesn’t mean our food needs to be bland and boring. With just a few spices in your arsenal, you can elevate even the simplest of meals without breaking the bank.

Without further ado, here are the top ten spices I would recommend to start off your spice journey.

Cinnamon • cinnamon rolls • oatmeal cookies • coffee cake • cinnamon applesauce • butternut squash soup

• meatballs • pasta sauce

Cinnamon is a fan favorite. Buying it ground is best for most recipes, but cinnamon sticks are ideal for recipes like apple cider. Cinnamon is typically used in sweet dishes, such as cinnamon rolls and oatmeal cookies, and it’s an amazing spice to have for quick dishes too. Just but you can also add a dash on your toast in the morning or on apple slices for your afternoon snack. But, arguably, the most amazing part about cinnamon is the beautiful aroma that fills the room.

Italian Seasoning

• Italian dressing

Italian seasoning is a blend that you can’t go wrong with. When I moved out, this was one of the first spices I bought. Italian seasoning is typically a blend of basil, oregano, rosemary, thyme, garlic powder, sage and coriander which makes it a fantastic addition to savory dishes like pasta, chicken, or steak.

• chicken or beef chili

Chili Powder

• chicken noodle soup • pizza

• tortilla soup • roasted cauliflower • fajitas and enchiladas • chili-lime kabobs

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Chili powder is a versatile spice that can be used for more than just chili (although I do recommend chicken or beef chili for a quick, cheap meal). Chili powder is made from a combination of ground, dried chili peppers mixed with cumin, onion, garlic powder and paprika. It also provides a nice reddish hue and tastes amazing in South American-style dishes.

Garlic Powder

• pasta sauce

If I had it my way, every kitchen should have fresh garlic in it. But, when you’re in a pinch, hav garlic powder as a backup is always a good idea. This spice is perfect for any savory dish, and does wonders to elevate simple dishes like mac and cheese.

• mac and cheese • chicken marinade • chili • tacos

Vanilla Extract I question if vanilla extract is technically a spice, but it is surely an essential ingredient to have in your kitchen. Vanilla extract is not cheap , but in comparison to buying whole vanilla beans, extract is the way to go on a budget. Vanilla beautifully brings out other flavors such as citrus and chocolate, but it can also be the star of the show. And, of course, vanilla extract is essential for almost every baking-related recipe.

• chocolate chip cookies • brownies • banana bread • cheesecake • sugar cookies

Ground Ginger Ginger is one of those spices that can work well in both sweet and savory dishes.

For example, ginger, like cinnamon, adds a subtle warm flavor to sweet baked goods, but it also shines in soups and chicken dishes. Ginger is also popular in a variety of Eastern dishes like ginger chicken, and it can even be sprinkled into your tea for added health benefits like lowering blood pressure or reducing nausea.You can also purchase fresh ginger, but if you don’t use that often, having a shelf-safe version is a great idea.

Curry Powder Curry powder packs an amazing amount of flavor and is most traditionally used in Indian and Thai style dishes such as butter chicken and tikka masala. I personally recommend curry powder because it’s so versatile and flavourful. It can add depth to endless varieties of foods from roasted veggies to tofu.

Red Chili Flakes In order to really Spice It Up! I recommend that you have at least one spice that turns up the heat. I always keep Red chili flakes on hand for an extra kick. And, no, they aren’t just for sprinkling on your pizza!

• carrot cake • ginger chicken • stir fry • gingerbread • pumpkin pie

• samosas • tikka masala • tofu curry • roasted chickpeas • sweet potato fries

• sunny-side-up eggs • avocado toast • ramen • marinara sauce • lemon butter pasta

Dried Basil Basil is another spice I would recommend buying fresh when you can, but it’s a solid spice to have in your cabinet because fresh basil isn’t always in season in Wisconsin. Basil is such a simple ingredient that can be thrown in almost any sauce or paired with any veggie. Italian seasoning does already have basil in it, but having basil on its own is a good idea when you don’t want your seasonings to overpower the food you are cooking.

• spaghetti and meatballs • pizza sauce • oven-roasted chicken • roasted veggies • italian dressing

Everything But The Bagel Seasoning Listen, I know that Everything But The Bagel Seasoning is a trendy seasoning blend that can only be found at Trader Joe’s, but it really does live up to the hype. This heavenly blend is a mix of poppy seeds, white and black sesame seeds, dried garlic, dried onion flakes and sea salt. It’s one of those spices that gives you a lot of bang for your buck because it pairs so nicely with so many dishes (not just avocado toast!).

• sunny-side-up eggs • homemade bagels • salads • hash browns • hummus

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THAN A

Meal

How Madison’s ‘Cook It Forward’ Collaboration Is Changing the Way We Address Food Insecurity.

By Abby Fehler 26 Spring 2021

On a Friday afternoon in late February, I virtually sat down with Matt Morris and Autumn Fearing-Kabler of Morris Ramen--a quaint and unassuming ramen shop near Capitol Square--to talk about the new role they have taken on in our community during the COVID-19 pandemic. In June 2020, Cook It Forward was founded with the goal of creating an end-to-end method for addressing food insecurity in Madison, especially within communities of color that have been disproportionately affected by the pandemic. The restaurants create ready-to-eat meals, made with fresh and healthy ingredients, which are then distributed by community partners such as food banks or delivered to people and families without the ability to access these sites. What makes Cook It Forward unique, however, is that everyone in the production and distribution process is fairly compensated. Therefore, not only does the initiative support those who experience food insecurity but also provides and sustains jobs within the city. In my conversation with Matt and Autumn, I understood just how much pride they both had in serving Cook It Forward’s mission.

Could you describe your role with Morris Ramen and Cook it Forward?

Matt: I’m one of the owners. I was convinced to put my name on the door,

I didn’t choose to put my name on the door. Now, I feel like my role is to be helping with whatever needs help.

Autumn: I’m one of the cooks at Morris Ramen. I also work with Matt to create our community kitchen meals for Cook It Forward, and just recently I started as the restaurant support and recruitment manager because we are trying to get more restaurants involved.

How would you describe Cook It Forward’s mission and Morris Ramen’s place in serving this mission?

Autumn: In some sense, I see Cook it Forward as a conduit for bringing together communities and parts of the city that have historically been really severed. Especially areas that are primarily black and brown, where residents have been systematically deprived of resources that have been concentrated in more white and upper-class communities in Madison. For most of us restaurants, that is where most of our support comes from, so in a sense, I see it as a form of wealth distribution and not charity. The last mile driver program also ensures that service providers who are predominantly black and brown who are often expected to do these things for the community for free are fairly compensated. That component is just as important as the restaurant workers getting paid. We believe that the work is better

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when people are able to support themselves as they participate.

Why do you believe it is important to provide food-insecure people with ready-to-eat meals rather than simply providing groceries or ingredients?

Matt: It lets us do what we do, it lets me as an employer keep my employees, and also by giving out actual meals I hope that maybe it’s just easier if you’re in a position where you need food when you can home to a nice meal where it’s not just stuff thrown into a bag. We’ve put thought and care into this hoping that the people who receive this enjoy it. There’s something about having a meal made for you that just tastes better and makes you feel better. Or may be these people don’t have a lot of time. They may work two or three jobs so they normally just have to throw something together without much time to think about it.

A lot of restaurants right now are closing, and I just want to know what your perspective is on what we lose as a community when we lose local restaurants.

Matt: I think for me, especially being an owner, I always knew when I worked at restaurants you have your regulars because they know the people that work there, and they have that connection. After opening a place I saw how much you

28 Spring 2021

can affect someone’s day just by coming into work.

Autumn: I think Matt and Fran have really championed that idea of restaurants creating growth in the community.

They’ve allowed pop-up restaurants to raise money for places like the bail fund, on Sundays they would host a mental wellness check for restaurant workers, like their generosity of looking beyond just the food and looking at how this place can be a home for people where they can feel safe and welcomed. I’m really grateful for Matt and Fran and all that they’ve poured into this place and all the collective dreaming that happens here. Just so much good stuff happens here.

What do you think will be the future of Cook It Forward after the country recovers from COVID? Autumn: It’s gonna be thriving! I hope restaurants will be in a place where we can donate some meals. There are 30 different restaurants that participate in Madison, and even if each restaurant makes just 50 meals that can have a massive impact. As far as costs go, producing 75 meals is around $100. Restaurants can have certain specials where the proceeds go towards their Cook it Forward meals. I think we are normalizing people buying a meal for another person when they buy a meal for themselves.

I think that is gonna change the status quo for the restaurant industry or for mutual aid and all the things we want to see happen for the food-insecure people in our community. It would also be great to get to a point where we can have volunteers cooking some meals, maybe even UW students!

What would say any average student should do if they feel inspired by Cook It Forward’s mission?

Matt: ...Give us money? *laughs* Autumn: Yeah the not-so-fun answer is that if you have people who can afford to cover your tuition maybe talk to them about Cook It Forward! *laughs* It’s the less inspired answer but it’s real and it keeps the systems going.

Matt: If people have the money, it can go to the restaurants, to the farmers growing the food, to the drivers getting paid, and so the people can get to eat.

Autumn: I would also suggest students do the research. Learn why Cook It Forward has to exist. I know that the pandemic has exacerbated problems that were

already there. So get to know this whole city, not just downtown, not just campus.

Learn about the history of black farmers in Madison, learn about the history of Troy Gardens, learn about all that. I think people are more likely to be in it for the long haul if they know the history since they are more motivated and inspired to do the work. Additionally, get involved with and learn about the organizations and leaders partnered with CIF such as Freedom, Inc., Collaboration for Good, Urban Triage, or any on the full list on our website.

To find out more about Cook It Forward, scan the QR Code or visit their website at cookitforwardmadison.com, and stay tuned for their upcoming community cookbook! Pre-order will be available on their website.

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30 Spring 2021

Toolbox for a Healthy Spring By: Caroline Crowly Spring is a time for healing and growth, which is just what we need after this crazy year. Eating certain nutrient-rich foods can be an easy and delicious way to boost your immune system and fight off spring-time illnesses.

To prevent illness, it’s important to eat foods that contain Vitamin C to stimulate your white blood cells and increase production of antibodies. One of the best ways to consume Vitamin C is by eating any kind of citrus fruit but you can also get your fix with...

spinach, kale, & strawberries.

Another important vitamin for your system is Vitamin E, which protects your cells from damage. This vitamin can be found in...

broccoli & most nuts ...so don’t be afraid to indulge in a spoonful of peanut butter every now and then!

Zinc is another powerful vitamin because it helps create new immune system cells. Zinc is mostly found in shellfish, but you can also get it from chickpeas!

For example, if you’re feeling a cold or flu coming on...

try adding a dash of thyme to your next dish! Thyme is known for its antiviral and decongestant properties. Just sprinkle some onto your roasted veggies or soak it in tea to reap the benefits!

If you find yourself struggling with indigestion, chai and mint will be your best friends! You can make a chai latte or incorporate mint into any salad to get your body back on track.

Even though we’re able to see the light at the end of this pandemic-shaped tunnel, it’s still a stressful time. If you’re struggling with stress...

lavender & chamomile ...can help, given their calming properties!

These are best in a warm cup of tea, but you can also play around by incorporating them in chicken dishes or tarts if you’re looking to try something new.

With these foods and remedies in your toolbox, you’ll be set for a healthy spring!

If you get sick even after building up your immune system with Vitamin C, Vitamin E, and zinc, there are many herbal remedies you can use to feel better.

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