Duke Bite Spring 2017 by The Duke Bite

DUKE UNIVERSITY

VOLUME 5 1 2016-2017 ISSUE

What’s on the Menu? 2 LETTER FROM THE EDITORS what to expect in this issue 3 MEET THE STAFF get to know the Bite team 4 PANCAKE-CAKE-CAKE-CAKE a recipe you won’t want to miss 6 JAM? YES MA’AM a profile on April McGreger 10 JOE ON THE GO the best cups of coffee on campus 12 DIRTY D’S TRENDY EATS the latest food trends in Durham 16 A FOOD CULTURE INTACT a look into French food culture 20 TASTE OF THE SOUTH follow us on foodie adventures 24 BEST STUDY FOODS the right foods to fuel your brain 26 THINGS ARE GETTING FISHY tips & tricks for cooking seafood 30 FOOD PHOTO FRENZY what’s the hype aboout food pics? 34 LIFE OF A FOOD INFLUENCER exploring food with Tara Jensen 36 HOW TO INSTAGRAM LIKE A PRO when you gotta do it for the ‘gram 38 WHAT’S GOOD WITH RAMEN? on campus vs. off campus 40 GRILLED CHEESE, PLEASE never say no to grilled cheese 44 THE MAN, THE MYTH, THE MATT one man’s restaurant empire 46 NEW BITES ON THE BLOCK things are brewing in Durham

Take a Bite.

Our time at Duke is coming to a close, with our hardest goodbyes still ahead of us. From Monuts to Mothers & Sons, our favorite Durham restaurants have truly shaped our time at Duke. The Bite has given us – two foodies with adventurous palettes – the perfect way to share our love of food. Durham has quickly grown into a food hub, and we have loved keeping track of the new restaurants that are constantly opening and food trends that come into the city. Throughout our four years at Duke we have been on the hunt for the best tacos, bagel sandwiches, avocado toast, and of course biscuits and barbecue, and in the process we have gotten to know and love the Dirty D through its food. As we get ready to start a new chapter in our lives, away from Duke and Durham, we hope The Bite will inspire you, as it did for us, to make the most of your time here and all the foodie delights the city has to offer. Thank you to our amazing staff, our advisor Kelly Alexander, and to Durham’s chefs, waiters, and restaurant entrepreneurs, for helping us cook up this issue of The Bite. So dive right in and take a bite…we know you want to. Stay Hungry, Hilary Greenberg and Celina Ticoll-Ramirez

OUR E RIT O V A F HT G I N LATE TS EA

Cook Out hushpuppies

Heavenly Buffaloes Editors in Chief Hilary Greenberg and Celina Ticoll-Ramirez honey BBQ wings Managing Director Kali Shulklapper Cheesy bread with Events & Marketing Director Leeshy Lichtman extra cheese

Blog Editor Mika Deshmukh

Chips and guac

Cosmic mini burrito

Writers Leah Abrams, Katie Gladstone, Hilary Greenberg, Sakiko Nishida, Valedie Oray, Sarah Perez, Kali Shulklapper, Morgan Smith, Rachel Stand, Celina Ticoll-Ramirez, Jean Yenbamroong

Dominoâ&#x20AC;&#x2122;s thin crust pizza

Photographers Nina Bidikov, Sami Cohen, Katie Gladstone, Hilary Greenberg, Nataly Lambert, Carolyn Macleod, Meghan Norair, Mackenzi Simpson, Celina Ticoll-Ramirez, Jean Yenbamroong Sushi Love

Trinity Cafe chocolate muffins

Layout Designers Hilary Greenberg, Izzy Jensen, Celina Ticoll-Ramirez Printed by Southport Graphics Funded by Duke University Student Organization

Daily food for thought...

pineapple fried rice

Pasta with tomato sauce and parmesan

@dukebite facebook.com/dukebite

The Easiest and Healthiest Pancakes You Need In Your Life KALI SHULKLAPPER These pancakes have five ingredients, and theyâ&#x20AC;&#x2122;re utterly delicious. You can make them on your way out the door, and they have less than 300 calories per *huge* serving. Could these be the easiest, healthiest, and most delicious pancakes ever? Maybe.

1 egg 1 ripe banana Âź cup old-fashioned oats 1 tbsp. cinnamon 1 tsp. pure vanilla extract

Mix all ingredients together in a bowl. Add chocolate chips (if desired). Pour desired size spoonfuls onto a griddle or pan on medium heat. Cook until golden brown on both sides. Add syrup, nut butter, or other desired toppings and enjoy!

The easiest, healthiest, and tastiest pancakes in the world? Told you so.

Jam? Yes Ma’am

Meet April McGreger, the Farmer’s Daughter HILARY GREENBERG

On a cold winter morning, April McGreger stands over her six-burner cooktop, gently stirring large vessels of soon-to-be 12-pepper jam. As the concoction of vinegar, lime puree, and a dozen varieties of peppers boils vigorously on the stove, a thick scent reminiscent of hot sauce fills the sunlit room. April hastily flips through a delicate recipe book, with ingredients and measurements scratched on tattered pages that are stained with food remnants. A slip of yellow paper falls to the kitchen counter. “A-ha!” she exclaims. “There it is!” Recipe in hand, April returns to the stove to continue stirring the pots.

It is in this kitchen that April McGreger, the farmer’s daughter herself, has worked tirelessly to develop the Farmer’s Daughter brand of pickles

and preserves. According to April, the Farmer’s Daughter kitchen resembles that in her childhood home in rural Mississippi. However, there is a key distinction between the two. While her Mississippi hometown had nothing but a small gas station that sold fried chicken and biscuits, April now resides within close proximity of the Triangle area, allowing her access to the vibrant southern food scene. Since 2007, April McGreger has been carefully crafting over 50 varieties of pickles, jams, jellies, and marmalades. She has used her experiences from her tight-knit multi-generational community and her expertise as a former pastry chef at the popular Lantern Restaurant of Chapel Hill, to develop a brand that is cherished and sought

after by consumers and retailers alike. In the ten years since its establishment, April has claimed nine national Good Food Awards through Farmer’s Daughter. A member of the Durham Farmers’ Market board, April is an active participant in shaping the local food scene in the Triangle area. I drove out to visit April in her workplace to learn more about the woman whose award-winning Strawberry and Honeysuckle Preserves caught my eye in Parker and Otis of Durham over a year ago. Although raised in a farming family with an evidently distinct food culture, April had not always intended to go into the food industry. She made

her way from rural Mississippi to UNC to pursue a Master’s thesis in geology, which brought her on academic journeys to Italy and Japan. These experiences allowed her to appreciate the world beyond her small community in rural Mississippi. However, upon returning to Chapel Hill, April decided not to pursue her path in geology further, as she recognized that her calling was in reconnecting with her southern food culture. In 2001, April began working at Chapel Hill’s well-known Asian fusion restaurant, Lantern. Starting in the kitchen, April moved to the pastry station, and eventually rose to the role of pastry chef. She stayed at Lantern until 2007, when she broke away to establish the Farmer’s Daughter brand, which would utilize the products of local farmers with whom she had maintained personal relationships during her time at Lantern. Knowing that she is cooking with “Elise’s strawberries” or “Tom’s green tomatoes,” April is able to produce pickles and preserves that connect her to the people in the local food scene.

Although the brand’s name, Farmer’s Daughter, pays respect to her father, a stonemason turned farmer, April’s work is truly dedicated to her mother and grandmother, the women who taught her about the methods of pickling and preserving. While they would meticulously prepare a meal on any given day, April stood at their elbows observing the process. Reflecting on her childhood experiences and her own relationship with food, April sharpened the mission of Farmer’s Daughter: “We seek to revive, popularize, and promote old Southern recipes, fruits, and forgotten flavors; to celebrate regionalism; and to create our own bold and inspired flavors that capture the taste and the spirit of this place that we call home.” “If someone just wants to buy an anonymous, generic grape jelly, I’m not the person to buy it from,” she says. “I’m not the cheapest. It’s not going to be the biggest jar. It’s not the fastest transaction. I’m hard to get to… The list goes on.” By keeping her business contained to Saturday farmers’ markets, some small local retailers, and online sales, April can use her creativity to alter her products based on what farmers have available at any given time. With such flexibility in her business, April has allowed herself to create a popular brand that has remained true to its primary objectives. “If my goal were to sell as much jam as possible, I wouldn’t be making 50 different varieties of jam,” she admits. “That wouldn’t make sense. But that’s never been my goal. My goal has always been to make the best possible products, but also to tell the story of my culture.”

April believes that skilled domestic traditions have been lost over time because they have been undervalued. With Farmer’s Daughter, she seeks to maintain the initial goals she set in producing her pickles and preserves, rather than fall into the mold that has been set in the food industry, where producers aim to mass produce and gain significant profits through their narrow lines of products. In fact, every Farmer’s Daughter jar is cooked by April herself. Each pot prepared produces between 8 and 10 six-ounce jars, which is only a mere fraction of the industry standard batch size, but is the necessary volume for crafting her consistently unspoiled preserves. “I feel that my work is creative work,” April claims. “I don’t want to spend a significant amount of money to be in a warehouse or an ugly space.” April’s vibrant yellow kitchen allows for her work to be just that. Surrounded by her husband Phil’s artwork and decorated photographs of her 6-yearold son Moe, April has made Farmer’s Daughter appear to be an attainable aspiration for a working woman. She can put Moe to sleep and then return downstairs to the stove, stirring her massive pots until the middle of the night, if need be.

Cheddar Thumbprints with Jalapeño-Ginger Jam Recipe from Farmer’s Daughter Seasonal Jam Club – Fall/Winter Newsletter 3 cups freshly grated sharp cheddar cheese 2 cups all-purpose flour 2 sticks butter, softened 1 tsp kosher salt 1 tsp paprika ¼ tsp ground cayenne 2 cups crisp rice cereal Optional: 1 cup finely chopped pecans, lightly toasted

Preheat oven to 350°. Beat cheese, flour, butter, salt, and ground red pepper at medium speed with an electric mixer, 30-60 seconds or until mixture forms a ball. Gently stir in cereal and pecans if using. Shape into 1-inch balls, and place 2 inch apart on ungreased baking sheets. Use your clean thumb or the small end of a melon baller to make an indentation at the center of each dough ball. Bake, in batches, 20 minutes or until golden brown. Transfer wire racks and cool completely. Top with jam. P.S. They can be made ahead of time but it’s best not to fill with jam until ready to serve

Where to Get Your Joe on the Go LEAH ABRAMS, CAROLYN MACLEOD, MACKENZI SIMPSON

Coffee.......A brewed drink made from roasted coffee beans. It’s been referenced in the English language since the 16th century, but its magical energizing powers take on new meaning today. Whether you need a pick-me-up before your 8:30 class, you’re struggling to finish a paper after spending hours in Perkins, or you’re just looking to catch up with a friend, coffee is the liquid that fuels our everyday interactions. Yet, the eternal question remains: where can you find the best cup of coffee on campus? We’ve all had a sip of an iced latte, expecting sweet relief, only to be met with watery disappointment. We set out to answer your deepest, darkest, coffee-related questions and rank the cups across campus. Our standard unit of measurement is the universally-loved hot latte, and we judged on elements of flavor, texture, price, and caffeination.

Au Bon Pain: Au Bon Pain is the perfect place for a grab-n-go coffee. The latte was a steal with a pricetag of $1.99. However, there’s way too much foam and not enough flavor in this cup. There’s not much else to say about it.

Bella Union: The coffee was good, but a little bit too milky for our tastes. Bella Union has a great vibe to it, and it’s a nice place to hang out. At $3.20, the pricing wasn’t bad, but it’s a little bit out of the way for most students.

Vondy: Vondy gets points for its ambience and high-quality study spots. And unsurprisingly, the coffee doesn’t disappoint. The latte is creamy and rich with a strong coffee flavor, and just the right amount of foam. After one sip, we were perkier and ready to go. At $3.00 for a small cup, this is one of the highest quality cups of coffee on campus. However, the lines can get long, so we couldn’t give it the full 5-cup rating.

Joe Van Gogh: The coffee was beautiful with a creamy texture, but its flavor was a little bit too strong, lacking sweetness. However, JVG is a great place to grab a latte on the way to a Science Drive class or to the Bryan Center.

West Union Café: The newest coffee spot on campus is the Café in West Union. This cup was by far the most beautiful cup we tasted, served to us in a porcelain mug and saucer. It was foamy and delicious, with steam and foamy bubbles rising up out of it. It wasn’t as sweet as some of the other lattes on campus, but its flavor was deep and decadent. At $3.50, it’s a little bit on the expensive side, but we still loved it. Extra points for the convenient location and friendly staff.

Trending Up 5 trendy foods & where to find them in Durham SAKIKO NISHIDA

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POKE BOWL

WHAT IS IT:

The word poke, pronounced "Poh-Kay," is the Hawaiian word for "slice." This poke bowl is originally from Hawaii, but build-your-own poke bowl restaurants have spread all across the country in recent years. A basic poke bowl consists of marinated raw fish, most commonly tuna, that is cubed and served over a bed of rice. Then it's topped with garnishes that can include anything from onions, seaweed, avocado, edamame, scallions, and radishes, just to name a few. A poke bowl is all about the presentation - the ingredients are usually very colorful and arranged neatly around the plate. Poke bowls are also easy to make at home; the endless combinations of toppings make it the perfect creative dish to try for your next meal.

WHERE TO GO: 12

Ginger+Soy in West Union, Zen Fish, Pho & Poke House, Happy & Hale

WHAT IS IT:

Acai is a berry native to Central and South America. People in the Amazon have been eating it for centuries, but it was not until recently that it exploded in the U.S. Acai bowls are a combination of pureed acai berries and other frozen fruits like strawberries or bananas, sometimes also mixed in with soy or almond milk. The result is a thick, creamy texture that is topped with fixings of your choice (more fruit, granola, chia seeds, oats, etc.). Acai is also known to be a superfood. It is packed with antioxidants that build up our immune system, boost our energy, help clear skin, and fight the aging process. Delicious and healthy? No wonder they’ve become so popular. We’re sold!

ACAI BOWL

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WHERE TO GO: Happy and Hale

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CRUFFIN

WHAT IS IT:

Move over cronut! The cruffin is the newest hybrid pastry to take the world by storm. The cruffin was originally popularized by Mr. Holmes Bakehouse in San Francisco - so much so that in March of 2015 the store was broken into and binders of recipes, including the one for the cruffin, were stolen. While many variations are found around the country, cruffins are usually made by baking croissant dough in a muffin mold. Once it’s baked, the cruffin is filled with cream or jam. In today’s culinary world, the endless hybrid pastries seem ridiculous (pretzel croissants, duffins, brookies, etc.) but the cruffin is one that we swear by.

WHERE TO GO: Guglhupf

WHAT IS IT:

Arguably the food that began the whole “trendy food” movement, avocado toast, is everybody’s favorite go-to. Some may say the hype over avocado toast has died down, but there are so many different takes on this simple dish that the hype hasn’t died down just yet. Popular variations of avocado toast add smoked salmon, bacon, sriracha, poached eggs, or even edible flowers. This dish is also infamously overpriced - for what is essentially mashed avocado on a piece of toast, its going rate of upwards of $10 seems somewhat ridiculous. But you can’t deny that it has the perfect balance between healthy and indulgent that always hits the spot. So go ahead, splurge... and indulge away. We won’t tell.

AVOCADO TOAST

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WHERE TO GO:

Bull Street Gourmet and Market, Happy & Hale

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WHAT IS IT:

NITROGEN ICE CREAM

Nitrogen ice cream is made by using liquid nitrogen in the freezing process instead of a conventional ice cream freezer. This avoids ice crystals which makes ice cream crunchy and keeps fat and water particles very small, leading to a creamier consistency than what we get in regular ice cream. In the making of nitrogen ice cream, a huge white water vapor cloud forms. While it isn’t safe to touch the ice cream in this stage, it is certainly cool to look at. Once the cloud settles and the ice cream has been fully vaporized, it turns into a concoction that resembles a cross between regular ice cream and whipped cream.

WHERE TO GO: 14

Café at West Union

A Food Culture Intact KATIE GLADSTONE

After my host mother had come around with the phrase that I should use when I can’t eat the third course of dinner, I was stuffed. I anymore” or “Qu’est-ce que je dis quand je ne had begun with a delicious peux plus manger?” to which French onion soup then she responded « Je n’ai plus moved on to salad and sole faim » I am no longer hunIn English, we say « I’m meunière, and now it felt gry. It wasn’t until today that full ». We literally eat until difficult to breathe upon the I realized the subtle cultural we cannot eat anymore. sight of brie, baguette, and aspect behind this phrase in In French, « I’m hungry » chocolate mousse. Not to the French language. is « J’ai faim», and I’m full mention, my host mother, is « je n’ai plus faim». The Madame Camy, was ready Ignore my lack of political French more frequently to pour me a third glass of correctness, but the French, choose to describe their wine. unlike many Americans, are satiety as no longer being not fat. hungry, rather than eatI really could not bear to put ing until they are full. one more morsel of food in In English, we say « I’m full ». my mouth, but I noticed the We literally eat until we canlook of sadness on Madame not eat anymore. In French, Camy’s face when she saw the leftover brie « I’m hungry » is « J’ai faim», and I’m full is « je on my plate. I promptly asked her “what’s n’ai plus faim». The French more frequently 16

choose to describe their satiety as no longer being hungry, rather than eating until they are full.

the Parisian passersby. How is it that a country known for its pastries and cheese has citizens that are so fit?

While writing this, a friend was reading over my shoulder and was quick to tell me, « there is a term for that », which is « je suis rassasié ». However, I proceeded to look up this phrase in wordreference to find that it means « bien nourrir » or « well fed ». Thus, both phrases do a good job of describing this feeling of satiety but neither reflect the American feeling of being stuffed.

And how can the French culture surrounding food serve as an example for a country who has adopted an “eat-on-the-run, absent-mindedly feeding, cup-holder culture”? I began to discover and unpack the ‘French Paradox’, a term that perfectly captured by confusion about how French adults spend twice as much time as Americans eating and consume dairy and meat in large quantities, yet are less likely to be overweight and obese and have lower rates of heart disease than Americans. Only 7 percent of the French are obese, compared with a whopping 22 percent of all Americans. It’s clear that the French are doing something right.

Why is it that the French are not fat like Americans? This question crossed my mind while I spent the fall semester of my junior year in Paris. I thought about it as I sat for dinner with my host mother while she served me five course meals, and as I walked through the streets admiring the healthy physiques of

The French food culture protects the consumer from the negative effects of overeating through moderation. In France, meal times are set and respected, and there is little room for snacking throughout the day, an activity that is so common in American culture. While Americans regard cooking as strictly a holiday or leisure-time activity, the French view it as a quotidian task. Although many cultures have witnessed the Americanization of their food, the 17

value that the French place on their cuisine as well as their relationship with food has largely remained unsullied. I did, however, notice, that the streets of Paris were not void of some of America’s fast food staples. A McDonald’s near the ChampsElysées often had lines reaching the outside. With that said, the reason for the success of fast food chains like McDonalds in France is adaptation—the chain’s menu in France has less of an emphasis on fried foods and more of a focus on fresh ingredients and local

tastes. The French simply cannot live without their classic dishes, and fast food restaurants know that they have no place replacing these staples of French culture. It’s clear that the deeply embedded French culture surrounding food has salvaged its citizens from expanding waist lines. For the French, eating is a sacred activity at a predetermined time, and one with planned portions. In the US, people eat whatever and whenever they want. Americans can certainly learn a thing or two from a nation filled with croissants, cheese and wine.

Taste of the South Roadtrip Edition KALI SHULKLAPPER

Durham has indeed been called the South’s tastiest town, but there are some places (just a few hours away) that don’t fall far behind. Looking for a little foodie adventure? All it takes is a weekend and one full tank of gas.

1ST STOP: Asheville Brunch: Sunny Pointe Café A quick warning about this brunch spot: the vegan oatmeal banana hotcakes may make you cry (because they’re so damn good). If you can hold in your tears, order this special along with the maple bacon, cheddar grits, and Sunny Pointe’s deliciously fluffy, golden-crusted biscuit. Don’t forget about the jam. 20

Lunch: The Rhu Cute, quaint, and perfect for a casual lunch â&#x20AC;&#x201D; pick up a sandwich or a picnic basket and head out into the Asheville wilderness. Or sit by the succulent-studded window.

Dinner: Chestnut or Plant Two wildly different choices, Chestnut offers a classy yet humble fine-dining experience while Plant provides an all-vegan menu with dimly lit hippie (ish) vibes. At Plant, get the Brussels sprouts and morel mushrooms to start and end with the chocolate peanut butter blackout cake. Anything in between is sure to be divine.

If you choose Chestnut, thereâ&#x20AC;&#x2122;s really no way to go wrong. Everything from the salads and soups to the main entrees like swordfish and risotto is wildly delicious. 21

2ND STOP: Charleston Brunch: Toast or Butcher & Bee If you’re craving something a little more innovative (and healthier), then Butcher & Bee is the place to go. But, if you’re lookin’ to get down and dirty into the southern cuisine (think poached eggs atop fried green tomatoes and crab cakes), try Toast.

Lunch: Smoke BBQ According to Charlestonians, this spot offers one of the South’s best chicken wings. Ain’t no thang but a...

Dinner: Cru Café From the panko fried Brie and honey to the white wine truffle mussels to the perfectly cooked salmon sitting atop a bed of lemon risotto — this is Charleston’s finest. Try to make a reservation, because this small white house is bound to be packed.

If everything sounds finger-licking goodâ&#x20AC;Ś try one of the Charleston Culinary Tours. We recommend the Upper King Street tour to experience the best of the cityâ&#x20AC;&#x2122;s pimento cheesy goodness, juicy barbecue, and French flare. 23

As finals season rolls around at Duke, one of the most important things when studying is to make sure you’re munching on snacks that’ll not only curb your cravings, but also help you study. To make sure that you’re getting the most cramming for your crunch, try some of these delicious brain boosters...

Brain Power VALEDIE ORAY

avocado A few slices of avocado might be just what you need to get you through your studies into the early hours of the morning. Avocados contain both omega-3 fatty acids and vitamins E and C, all of which enhance blood flow in the brain. It also contains different nutrients and antioxidants that aid in overall body function. Avocados are also high in fiber, which mean they defeat hunger quickly.

almonds If you’re feeling like you’re going nuts over your exams, grab a handful of almonds and get a protein boost, stat! Almonds contain a great amount of vitamin E, which promotes blood circulation and diminishes fatigue, helping you get through long nights without a dreaded “crash”. In addition, the protein boost in almonds will stimulate your brain to keep you alert and help curb your appetite quickly.

banana Bananas are notorious for being a great source of potassium, which aids in memory retention and learning while easing stress and anxiety. In addition, bananas contain vitamin B6, which is not only required for brain development and function but also may help increase serotonin levels, making you happier.

blueberries If you’re looking for a study buddy to help you concentrate, look no further than a carton of blueberries. Blueberries have the highest amount of antioxidants of any fruit and vegetables, which aids in increasing concentration and memory for an extended period of time, among other fantastic health benefits. In addition, blueberries help increase brain function by expanding learning capacity and preventing memory loss. In other words, this fruit is a must in our book.

dark chocolate Who would’ve thought your guilty pleasure would also be your next study buddy? Dark chocolate boosts the body’s circulatory system and helps increase blood flow to the brain. It also releases endorphins in the brain to boost your mood and help you feel good while studying hard. Lastly, munching on dark chocolate reduces overall food cravings, so there’s no guilt in indulging while learning.

study buddy smoothie bowl Blend until smooth: 1 cup of frozen blueberries 1 frozen banana ½ ripe avocado Honey, to taste

Add toppings: 1 tsp. shaven dark chocolate 1 tsp. flaked almonds 1 tsp. flaked coconut ½ tsp. matcha power

Things Are Getting Fishy CELINA TICOLL-RAMIREZ

If you’re a seafood lover like me, you’ll definitely want to keep reading. Even if you’re not, still keep reading. When choosing what to cook for dinner, picking out and preparing fresh seafood might seem more daunting than cooking up your average protein like chicken. But, making seafood doesn’t have to be so scary. Variety in our diets is important and seafood can provide a lot of nutrients that you might not get as easily elsewhere. Besides being rich in protein, seafood is a great natural source of vitamins and minerals. Depending on what seafood you choose, you can be eating up essential nutrients like vitamins D, B, and A, and omega-3 fatty acids that are great for heart health. These nutrients support a healthy metabolism, immune system, and concentration. So, next time you’re in doubt about mixing it up and eating some seafood, remember you’ll be doing your body a favor. I’ve broken down the tricks for cooking four different types of seafood – Salmon, Shrimp, Branzino, and Scallops – with recipes included. These recipes are fairly simple, but whoever you’re cooking for will definitely be impressed.

Branzino...This fish is extra flaky and light, and is es-

pecially easy and fast to make. It can be grilled, baked, or cooked on the stove, and goes well with just about any side. Branzino, like other white fish, is lower in fat than other sources of animal protein. Use this recipe on Branzino, or your favorite kind of white fish.

3/4 - 1 lb. branzino 1 tbsp. olive oil 2 tsp. dried basil 2 tsp. dried oregano 1 tsp. garlic powder 1 tsp. lemon juice Coat the fish with all the ingredients above. Let marinate for at least 45 minutes. Take the marinated fish out of the fridge 20-30 minutes before cooking. Heat olive oil in a pan over the stove on high. Add the fish to the pan, sprinkle with salt and pepper. White fish cooks fast, so keep an eye on the fish to avoid burning.

Shrimp...These little guys are quick to make

and can be eaten alone, in pasta dishes, stir-fries, and so much more. Shrimp are high in B-12 vitamins, and also low in calories compared to other high-protein seafood options. My favorite kind of shrimp? Garlic shrimp â&#x20AC;&#x201C; heavy on the garlic. If you love garlic and lemon, as I do, hereâ&#x20AC;&#x2122;s a recipe you canâ&#x20AC;&#x2122;t go wrong with.

12-15 shrimp (peeled) 6 garlic cloves (crushed) 2 tbsp. olive oil 2 tsp. lemon juice 1 tsp. red pepper flakes Salt & pepper to taste

Put 1 tbsp. olive oil and garlic in a pan on medium/ high heat. Once the garlic is golden, add the shrimp to the pan. Add in the remaining olive oil, lemon juice, and red pepper flakes, as well as salt and pepper to taste. Cook for about two minutes, then flip the shrimp onto the other side until cooked evenly through.

Salmon...This

fish is extremely versatile and is also less “fishy” than other seafood, so if you’re still easing in to eating fish, salmon is a great option. I like to mix up marinades for my salmon and one of my favorites is an Asianstyle ginger teriyaki marinade. What’s great about salmon is that you can bake it in the oven, sear it on the stove, or even barbecue it. Depending on the cut of salmon, it will take a little while to cook through. Try to buy salmon with the skin still on the bottom and cook it with the skin side down. The skin may burn a bit, but the rest will evenly cook through for a perfect flaky finish. If you prefer to bake your salmon, then you won’t have to worry about the skin getting a little extra crispy. Just preheat the oven to 425 degrees Fahrenheit and once your salmon is marinated, bake it for 12-14 minutes. Pair it with your favorite roasted veggies and a grain on the side.

1/2 lb. salmon 2 tbsp. rice vinegar 3 tbsp. soy sauce 1 tsp. raw honey 1 tsp. dark brown sugar ½ tsp. minced ginger 1 clove crushed garlic ¼ tsp. red pepper flakes

Mix all the ingredients for the marinade together and pour over your salmon. Let marinate for at least 1 hour in the fridge before cooking. Tip: take your salmon out of the fridge 30 minutes before cooking – this will help your salmon cook through more evenly. P.S. If you like simpler tastes, you can never go wrong with just a mix of lemon, garlic, and olive oil as a marinade.

Scallops...This

seafood is definitely on the more expensive side, but if you’re willing to splurge a bit and treat yourself, scallops are definitely worth it. They’re full of magnesium and potassium, and are also more than 80 percent protein. One 3-ounce serving has 20 grams of protein and only 95 calories. So, you’ll definitely be getting a lot of nutrients with each bite. Scallops cook quickly, so keep an eye on them as they cook. Trust me, you don’t want an overcooked, rubbery scallop. I like my scallops how I like my shrimp – extra garlicky. Follow this recipe, and I promise you won’t be disappointed. Tip: Ask for the male scallops. They’re slightly bigger and less chewy when cooked.

10 scallops 10 garlic cloves (crushed) 2 tbsp. olive oil 1 tsp. lemon juice Fresh parsley Salt & pepper to taste Heat olive oil in a large pan and add the crushed garlic. Once the garlic is a golden-brown, spoon it out and set it aside. Add a little more olive oil to the pan and let it heat. Spread the scallops out evenly in the pan. Sprinkle with lemon juice, salt, and pepper. Cook the scallops for two minutes, then flip and cook on the second side for another two minutes. Add in the cooked garlic and chopped fresh parsley. Remove the scallops from the heat quickly to avoid overcooking. For plating, sprinkle some extra fresh parsley on top.

Why Are We So Obsessed with Taking Photos of Our Food? KALI SHULKLAPPER

“Wait, wait, WAIT,” I shout aggressively as Juliette picks up the silver fork — eager to dive into the mountain of ooey-gooey macaroni spilling out of the skillet. My heart is palpitating, my body quickly reviving itself by the smell of the buttery fontina wafting into my nostrils. We’re all eager, and a bit hungover to say the least. I clutch my iPhone 6 in my right hand, fork in my left, as I rise from my seat. “HURRY Kal,” Jules exclaims, “I’m starving.” Me too, I think. But, the scene is too beautiful to not take a photo. And I know, it’s dumb. But, I swear it’s not about the mac and cheese. It’s not about the slightly singed orange of the macaroni’s crust. Or the forest green pesto streaked across the 30

poached eggs, or the shakshuka’s bright red marinara swallowed by clumps of burrata. It’s about the way the mid-day light is pouring in through the floor-to-ceiling glass window panels wrapping around the restaurant’s perimeter. It’s about friends and laughter and being so hungry that when your food finally arrives in front of you it’s like your soul has risen out of your body. I want to remember that feeling. I’m not alone in my desire to capture the cheesy beauty of a plate of macaroni. Our nation’s passion for food photography is prevalent across rising social media platforms such as Instagram and Snapchat. Some would even call the passion mildly excessive. But, I’d like to believe that the obsession is about more than the food. We use food to tell

a bigger story — one about culture, community, and self-fulfillment. Dining is an experience and one that is often shared. What we eat, the environment we eat in, and the people we eat with provide tangible representations of our cultures and identities. The way we cook, bake, create and eat food defines us. With its sensory allure and inducement of visceral stimulation, food has the power to evoke emotions, to make us feel. It could be why we’re innately drawn to “yolk porn,” Tasty videos, and Instagram photos labeled with the hashtag “#eeeeats”. these influencers to consume food and beverBon Appetit’s first ever culture issue, pubages, and then project the experience to their lished last Spring, is a testament to the power something-hundred thouof iPhone photography and sand Instagram followers. the food scene that’s been rising to prominence across “With its sensory allure But, it’s not only these “influthe mobile application, Insand inducement of visencers” who post somewhat tagram. ceral stimulation, food excessively about what they has the power to evoke eat. Millions of non-influencIn Instagram Feeding Frenemotions, to make us ers do it too, and they’re not zy: How ‘Influencers’ Are feel.” being paid for it. In an era of Changing the Food Scene, media consumption, digiMichelle Ruiz describes an tal tools like Instagram allow influencer as a “much-used, us to share every facet of our lifestyles. From vaguely icky term for social media wunderphotos of greasy burgers to clean “all-natukinds parlaying their fabulous feeds into new ral” acai bowls, influencers and non-influencmedia empires in fashion, art, and increasers alike are demonstrating that the food we ingly, food.” Restaurants, bars and brands pay 31

eat is a part of our lifestyle we want others to know about. And it may be part of a broader narrative. Our lives consist of experiences — the good, bad, and the in-between. These experiences are largely shaped by our consumption of food, including the people we eat with and the environment we eat in. The way we eat, bake, and cook shapes our identities in the present and evokes emotions — of pleasure, fulfillment, or nostalgia for times and places of the past. In the same way that cuisine is inextricably tied to culture, our consumption of food is an inherent part of our personal identities.

If we really are what we eat, then sharing photos of our food is simply a way for us to tell stories — much like the reasons we post photographs of the places we visit. And sharing with others experiences that we find fulfilling enhances our belief that we are actually fulfilled. So why are we so obsessed with looking at pictures of other people’s food? Because we are hungry for a visceral reaction— for stimulation, for experience. It’s about the sensory allure and the stories that food photography produces. It’s about using Instagram as a storytelling medium that connects us and our dining experiences in powerful ways. It’s about a lot more than the macaroni.

A Look Inside The World of Food Influencer, Tara Jensen KALI SHULKLAPPER

VALEDIE ORAY

Tara Jensen is sweet and soft-spoken. She started baking in college at a small school off the coast of Maine called College of the Atlantic, where she studied philosophy and art while living on a farm with 300 others. There was a small bakery in town called Morning Glory. “I remember going in and seeing all these super awesome, kind of punk rock women wearing all black, with tattoos and listening to Patti Smith. And I just socially wanted to be in the space. I was like ‘these are my people’. So I asked if I could have a job there, and they were like ‘um, sure.’ “ Tara was 19 at the time, and maintained her job there throughout all of college. When she left, she felt like she could always travel and go into a bakery to ask for work, appreciating the bakeries’ familial vibes. She ended up baking at six different bakeries across the U.S throughout her 20’s. And at some point she realized that for her, baking was going to be a life-long journey of learning a craft. When she turned 30 four years ago, she decided to merge her interests in art, farming, and bread into

one. Thus, Smoke Signals was born. Smoke Signals is Tara’s embodiment of the convergence between baking, art, self-acceptance, and community engagement. For Tara, it’s always been about doing something with her hands. The storytelling component came naturally. “Bread was never exactly the focus of what I was doing,” Tara says. “It was always the people who were making it, and the rest of their lives.” When Tara started writing captions under her Instagram photos, it seemed natural to her to include a personality or a story. Her art-making has always dealt with sexuality, gender, and pop-culture—and, to her, it felt like a natural way to format the physical baked goods. Most of her posts deal with intimacy in some form— whether it’s intimacy between Tara and the food she’s creating, Tara and the ingredients, Tara and someone she’s dating, or Tara and her family. Bak-

ing is a time when she processes her emotions. She believes people know how to bake inherently, that it’s part of our innate knowledge. “A lot of the work we do together in the workshops is just trying to uncover that”, she says. “Everyone can do it and understand it. It’s part of who we are, and it’s the same thing about love. Everybody has a story about it and can understand it and wants to know how to have more of it.”

“Us bakers do have a tight-knit scene on the ‘gram,” she adds with a laugh.

“I’m just documenting what’s here, and that’s part of the idea behind the workshops, too—it’s about opening the door and letting people in.”

Tara uses social media “authentically” by posting about a range of her real and raw emotions. Her wood-fire bakery is like a one-room schoolhouse, she says. Rustic, out in the country, and in a rural setting. It’s been a bakery for 20 years, and it’s well worn. “I’m just documenting what’s here, and that’s part of the idea behind the workshops, too — it’s about opening the door and letting people in,” Tara says. “It’s not that I’m against styling, but I just use the look of the place here to be a backdrop for the things that I’m making.” There’s no cover-up of stains, or peeling paint, or rusting tin in Tara’s photos.

Tara started the bakery as a project on a shoestring, and funding has always been an issue. “When you start something, it’s like throwing spaghetti at the wall,” she says. “Some parts of it are gonna stick and others are gonna fall away.” Regardless, Tara is a firm believer in that if there’s a will, there’s a way.

“Crowd funding has been really helpful at certain junctures,” she says, “but valuing yourself is the most important thing. That just comes with time and practice.” Tara is currently working on a book called “A Year in the Life of a Baker”, which chronicles a year in her life month by month. It’s a lot about food, and love, and figuring out dating — a pop-culture commentary on romance, as she calls it. And for Tara, it’s clear that romance manifests itself in many ways.

Her social media platforms connect her to people from around the world, people she calls “friends that I have not met yet.” Bread is made all over the world, she tells me. It’s accessible for people to document their baking process and share it.

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m your Food

Like a Pro KALI SHU LKLAP P ER

If you’re going to “do it for the ‘gram”, you better do it right. Follow these five tips, and you’ll be on your way to food influencer stardom…or something like that. 36

1. Focus.

…on the food. It may seem like a give-in, but you’d be surprised by what some deem “insta-worthy” food photos. The “sharpener” editing tool isn’t there for no reason.

2. Think about framing.

Are you going for a close-up? Trying to capture the food’s texture? Or should you be attempting an aerial view at a somewhat-chaotic brunch scene? It’s all about perspective, but choose your angles wisely. Don’t be afraid to move the plate around or stand up on a chair. Sometimes it just takes a little movement and styling to get the composition just right.

3. Always aim for natural light.

This tip is key. Natural light is just better, and no one likes an odd orange tint casted upon a breakfast platter. Choose your seat wisely. At a dark restaurant? Avoid the flash at all costs. If you’re with a friend, have them shine their phone flashlight for you (but look out for shadows). If you’re dining solo, it may be best to just enjoy your meal.

Oh, and stay hungry. Who says you can’t have your cake and eat it too?

4. Keep it real.

Static food photos can be boring, and nobody likes boring. Tell a story with your photos, one that extends beyond the food itself. Who are you eating with? What kind of emotions are you feeling? Try clever ways to incorporate components like utensils or hands, or get a little messy. It’s all part of the dining experience, and everyone appreciates authenticity.

5. Keep practicing.

Because practice does in fact make perfect (with the help of a couple editing tools). Take time to figure out what kind of stories you want to tell with your food photography and what angles work best for you. Keep taking shots, and work to develop your own personal style.

{ } Ramen

JEAN YENBAMROONG

Ginger and Soy at West Union offers a build-your-own option where you can choose your broth and an array of toppings.

On Campus

With a huge selection of food on campus and a collection of great restaurants off campus, it can be easy to feel torn about where to eat. Recently, we often found ourselves (especially late at night) craving ramen, and decided to find the best place to satisfy our appetite for this hearty Japanese noodle soup.

Off Campus

vs.

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Dashi, Durhamâ&#x20AC;&#x2122;s goto noodle shop, offers a menu of curated combinations at a slightly higher price point.

}

After ordering the classic tonkotsu ramen at both joints, the highlights of each dish were clear. While they both delivered a savory bowl of steaming hot, perfectly cooked noodles, Dashi wins the taste test with a more wholesome broth and a well-boiled egg, but its price point and location make it the less convenient option for students.

GRILLED CHEESE PLEASE RACHEL STAND The grilled cheese sandwich. Perfect in every way. What’s better than simply melting a piece of cheese on a piece of bread? That was a rhetorical question; nothing is better. I’ve done a lot of meaningful things here at Duke University, but I like to think the most important project I’ve involved myself in throughout my time in Durham has been my search to find the best grilled cheeses that our wonderful city has to offer. And now, after almost four years, my search is complete. I’m ready to share my research with the world on where to find the best grilled cheeses in Durham.

TOAST: 10/10 Toast makes my favorite grilled cheese, ever. This paninoteca (read: Italian sandwich shop) uses only local and seasonal ingredients to make all different kinds of panini (pressed sandwiches), crostini, and tramezzini (cold sandwiches), including one of the best grilled cheeses in Durham. This grilled cheese is special for two reasons: 1) it features three different types of cheeses that you usually don’t find on your average grilled cheese: grana padano, asiago fresca, and pecorino. This makes for a really unique, delicious, and slightly sharp flavor; 2) after they panini press the bread, they put truffle oil on it. Need I say more?

PARKER AND OTIS: 9/10 Parker and Otis is one of my favorite restaurants in Durham, period. While I usually stick to a #17 (add turkey, of course), sometimes I find myself incredibly hungover and consequently in need of a grilled cheese instead. I love Potis’ grilled cheese because it’s made on sourdough bread, giving it a relatively sharp and sour flavor. This grilled cheese is panini pressed until extra crispy and features two of my very favorite cheeses, yellow cheddar and muenster. Parker & Otis’ sandwiches come with coleslaw, but of course substitute in the pesto pasta salad. Post WNS when it’s just one of those days, you won’t be sorry.

GEER STREET GARDEN: 9/10 Geer Street wins for one of the most unique grilled cheeses that I’ve had in my time at Duke, and the ambiance at Geer Street is unmatched by any restaurant I’ve eaten at here. My friends and I love to eat in their partially enclosed outside section, where you can sit on long benches under an array of Christmas lights. And then, your grilled cheese is delivered to you. Scratch that—your PIMENTO grilled cheese is delivered to you. I had never had a pimento grilled cheese before going to Geer Street, but theirs’ is truly delicious. For those who don’t know, pimento cheese is a unique type of cheese because it is made with both mayonnaise and pimientos. I’ll admit it, at first glance, I would be turned off by a cheese with a mayonnaise base. However, don’t write it off until you try it, because it’s not a southern staple for nothing!

THE DIVINITY SCHOOL: 8/10 If you’re looking for a classic, this one’s for you. The Divinity School seems to be famous on campus for its grilled cheese, and with good reason. The bread is soft and buttery but the cheese is melty and perfect: just how it’s supposed to be. This sandwich features both yellow cheddar and provolone — a first in my research. I like to keep things simple and stick to the classics, and the grilled cheese at the Div School is the perfect way to do that. Tip: Pair it with their tomato soup for the perfect pre-class lunch.

NOSH: 7/10 You can find Nosh’s “The Big Cheese” sandwich under the Kids 12 & Under menu. However, I am a kid 12 & under when it comes to food and most other things, so I gave it a try anyway— and loved it. Nosh’s grilled cheese is different because it’s made with white cheddar (my second favorite cheese) on brioche bread, which is pretty different from your average white or whole wheat. Tip: Get the “pick 2” here: half grilled cheese sandwich, half soup or rocket salad. You’ll thank me later.

FOSTERS: 7/10 I tried Fosters’ grilled cheese (shockingly) for only the first time this semester. Fosters has the most amazing sandwiches, and their grilled cheese is no different. If you’re looking for a simple one, this is definitely the place for you. They only use white cheddar, but the bread was toasted to perfection and they were really generous with the cheese, which is always a plus. Definitely worth a try!

Matt Kelly: Building an Empire, One Restaurant at a Time LEAH ABRAMS

Durham chef Matt Kelly has his hands in many pots… literally. He is the owner of a myriad of Durham-based restaurants, all of which are focused on celebrating local ingredients through the culinary domains of different cultures. Kelly has been called a “mastermind” and a “genius” for his work in creating the dishes and concepts for lauded restaurants Vin Rouge, Mateo Bar de Tapas, Mothers & Sons, and, most recently, Lucky’s Delicatessen. Kelly’s restaurants, among others, have played a major role in the “foodie” renaissance of downtown Durham over the past several years, and have helped to shape the culinary culture of the city. Vin Rouge, the first of Kelly’s four restaurants, is based on provincial French fare, using locally sourced ingredients to reimagine traditional French dishes. Consistently ranked in “Best of” lists of the South, Vin Rouge features not only classic dinner items like escargot, but also a full brunch menu including French twists on Brunch classics. Personally, I recommend the “Littleneck Clams” on the dinner menu. Vin Rouge is Kelly’s first claim to fame, and its website includes a beautiful gallery of mouthwatering food photos.

Kelly’s next project was Mateo Bar de Tapas. Mateo is often named the “Best Restaurant in Durham,” and is one of the first suggestions Duke students will give any visitor for a great dinner location. Because Mateo is Kelly’s first solo restaurant, he was able to be more creative in his menu choices, switching out the options often and liberally. Mateo is home to the Spanish dish style of small plates, tapas, that are served to share. The tapas offerings are broken down into several categories, including hot tapas, cold tapas, and ham-related plates. Mateo is also open for lunch, where it maintains its tapas roots, but adds soup and salad options to the menu. The creative items on the tapas menu include dishes like Fideuá, a firefly squid with black vermicelli and pickled peppers.

Mothers & Sons Trattoria was the next addition to Kelly’s chain of restaurants, and opened on West Chapel Hill Street, right next to Mateo Bar de Tapas. Mothers & Sons is an Italian restaurant co-owned by Josh “Skinny” DeCarolis, and once again, focusing on seasonal, local ingredients to create new twists on classic recipes. The Trattoria is comfort food at its finest, with the Primi section of the menu featuring housemade pasta dishes. My personal favorite item is the Gnocchi alla romana, but all of the plates fit with the delicious Italian theme, and stay true to seasonal North Carolina produce.

Finally, the newest restaurant, which shares a kitchen with Mothers & Sons, and accordingly, is also housed on West Chapel Hill Street, is Lucky’s Delicatessen. Lucky’s is modeled in the vein of Jewish and Italian delis in the northeast, serving up sandwiches, pickles, potato salad, and all the fixings. Not only do they prepare sandwiches, but they sell salads, meats, and cheeses by the pound, serving casual lunch and kitchen-essential needs. They cater and are available for online orders, allowing Kelly to branch out into more casual settings than his previous restaurants. I recommend the tuna salad.

In some miraculous fashion, Kelly has been able to master the artful creation of all kinds of cultural food types, staying true to tradition and niche influences, while maintaining his commitment to locally sourced ingredients and farmers. With his entrepreneurial and creative spirit as the engine, Matt Kelly has driven the food scene in Durham for the past decade, and will hopefully continue to innovate with new restaurants in future years. 45

NEW BITES ON THE BLOCK CELINA TICOLL-RAMIREZ

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Hope your tastebuds are ready, new flavors are cooking up in in the Dirty D. Don’t know about you, but we’re ready to take 47 a BITE.

Still Hungry? FOLLOW US @dukebite facebook.com/dukebite