The Duke Bite Spring 2016

DUKE UNIVERSITY THE FOOD ENTREPRENEURSHIP ISSUE BEHIND THE GRIND

a deeper look at a Durham coffee shop

BIG SPOON, LITTLE TEAM inside a local nut butter factory

RAW ENERGY the story of a Duke food entrepreneur

VOLUME 4 ISSUE 2 SPRING 2016

VOLUME 4 | ISSUE 2 | SPRING 2016

TAKE A BITE. As we prepare to leave Duke, we know that our favorite Durham restaurants will be some of our hardest goodbyes. From Monuts to M Sushi, we will miss it all. The food scene here has played a large role in both of our Duke experiences and has helped us feel more connected to the Durham community. We hope this magazine inspires you to explore Duke and Durham through food and make the most of your time here.

We want to thank our incredible staff, our faculty advisor Kelly Alexander, and every chef, waiter, and food entrepreneur that has helped us create our last issue of The Bite.

Stay Hungry, Hayley Bohart and Carly Lincenberg

2 IN SEASON

snap peas and blackberries 4 DEVIL’S FOOD

make your favorite Durham dishes 8 WHO MADE IT BETTER?

Durham favorites go head-to-head 10 HERBIVORES

tips for veggie-eaters

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11 CARNIVORES the ultimate meat guide 12 PSYCH 101: FOODIE EDITION

psychology of food presentation 13 NUTS ABOUT NUTELLA

everything’s better with nutella

14 GUIDE TO SUSHI

don’t be a sushi newb 16 THE THRILL OF THE GRILL

spice up your summer grilling game 18 RAW ENERGY

the story of a Duke food entrepreneur 20 BIG SPOON, LITTLE TEAM

inside a local nut butter factory 22 BEHIND THE GRIND

what Cocoa Cinnamon is all about 24 7 DAYS, 7 WAYS what to eat for a week in Durham 20

25 SPICE UP YOUR LIFE

the hottest hot sauces

26 WHAT’S THE HYPE ABOUT QUINOA?

5 ways to cook with quinoa 28 FOOD AS MEDICINE

superfoods to the rescue 29 PB&J REMIX

revamping a childhood favorite 30 THE SIP: CAMPUS COCKTAIL CLUB

there’s more to life than Crat 32 THE SIP: DURHAM DISTILLERY

something’s brewing in Durham 34 MEET THE STAFF

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IN season KATELYN MCCRAKEN

BLACKBERRIES Despite its name, the blackberry is technically not a berry. It is actually called an aggregate fruit – a fruit made up of a bunch of other smaller fruits. With a short season beginning mid-summer and ending in early fall, be sure to head to your local farmer’s market for this succulent summer treat! Choose ripe and fresh berries that are deep in color and plump with no wrinkles.

FUN FACT: In the UK, a superstition warns against eating blackberries after Michaelmass (September 29) because they have allegedly been claimed by the devil. Dark stains on the leaves of the plants are interpreted as the devil’s urine and evidence of his declaration of ownership.

TIME TO EAT: Looking for a fresh way to bring blackberries into your diet? Rather than a sugar filled WHY THEY’RE GREAT: Blackberries have one of pie or jam, try a cantaloupe and blackberry salad. Mix the highest levels of antioxidants of any fruit! together blackberries, chopped cantaloupe, 1tbsp. of Antioxidants are good for killing bacteria, making sugar and lime juice, ½ tsp. of lime zest, and 1 tsp. them an important part of a healthy diet. of grated fresh ginger. Let sit for 30 minutes. Before serving, toss in 2 tbsp. of thinly sliced mint leaves.

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DUKE BITE SPRING 2016

SUGAR SNAP PEAS Modern sugar snap peas are actually a crossbreed from the 19th century. Pea-lovers of the time sought to eradicate the twisty nature of traditional snow peas.

By mixing them with a rogue species of pea with a thicker shell, Dr. Lamborn created the sugar snap pea. With a long season starting in April and lasting through late fall, it’s prime time to start getting that daily dose of green.

FUN FACT: Our friendly neighbor to the north is the largest producer and exporter of snap peas with approximately 3 million tons per year. That’s a lot, eh?

TIME TO EAT: Want a new way to get your daily vegetable quota? Simply steam a serving of sugar snap peas in a microwavable steamer bag. Then, toss with sesame oil and add green onions, sesame seeds, and salt. This makes for an easy and healthy side next WHY THEY’RE GREAT: Sugar snap peas are a great time you get that undeniable craving for Asian food. source of vitamin K and B6 – two vitamins associated with bone health. And with a whopping 98% of your daily dose of Vitamin C in just 98 grams, they provide an alternative source for some much needed immune 3 system protection.

...ohhh snap

DEVIL’S FOOD

{

Broke? Lazy? Cheap? Feeling domestic?

Low on gas? Fear not. We’ll teach you how to make some of your favorite Durham dishes in your own kitchen.

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}

WHOLE FOODS: GREEN GODDESS SMOOTHIE Serves: 1 Time: 10 minutes 1 mango chopped ½ cup of chopped pineapple 1 banana ¼ cup of spinach ¼ cup of kale ½ cup of coconut water 1 teaspoon of lemon juice Place all ingredients in a blender.

Add a handful of ice.

Puree until smooth.

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NOSH: SHOAF’S TOAST

Serves: 3 Time: 20 minutes

½ cup creamy peanut butter ½ teaspoon cinnamon ¼ cup whole milk 1 teaspoon vanilla extract 1 tablespoon butter 2 ripe bananas 6 slices bread 4 eggs Toppings: honey, maple syrup, powdered sugar

In a large skillet, heat the butter over medium-high heat. Spread a layer of peanut butter on each slice of bread. Top half of the slices of bread with slices of banana. Drizzle honey over the bread without the banana, and place them on top of those with the banana, forming three sandwiches. In a bowl, whisk together eggs, milk, cinnamon, and vanilla. Dip each sandwich into the egg mixture until entire sandwich is well-coated. Place onto skillet and cook 3-4 minutes on each side, until the bread is golden brown. Remove from the skillet, and cut each in half diagonally. Stack em’ up, drizzle on a little extra honey, sprinkle on some powdered sugar, throw a few banana slices on top, and drown them in maple syrup if you so wish. Then dive right in!

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DUKE BITE SPRING 2016

CHOCOLATE FONDUE Serves: 4-6 Time: 20 minutes

1 cup semi-sweet chocolate chips 2 tbsp butter or margarine 1 can sweetened condensed milk (not evaporated milk) 2 tbsp water 1 tsp vanilla extract In heavy saucepan, over medium heat, melt chocolate chips and butter with sweetened condensed milk and water. Cook and stir constantly until thickened, about 5 minutes.

Remove from heat. Add vanilla. Serve warm with dippers of your choice.

LITTLE DIPPER: FONDUE

CHEESE FONDUE Serves: 4-6 Time: 20 minutes

½ pound Swiss cheese, shredded ½ pound Gruyere cheese, shredded 1 cup dry white wine 2 tbsp all-purpose flour ¼ tsp salt ¼ tsp ground nutmeg

Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, ¼ pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg.

Serve with your choice of assorted sides.

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Who made it better?

SAMI COHEN & NATALY LAMBERT

We took three of our favorite dishes and put Durham restaurants head-to-head in a taste-off to decide...who made it better? Try them yourself to see if you agree!

Brussels Sprouts: Local 22 vs. Juju 55%

Local 22 ($9) Who said vegetables can’t be delicious?

The Brussels sprouts from Local 22 and Juju are both amazing. Juju’s Brussels sprouts take an Asian approach to a classic vegetable and their creative use of dried fruit and nuts adds a new dimension to the dish. However, in a close taste test, 55% of testers favored Local 22’s sprouts because of their fantastic balsamic glaze and parmesan topping.

Juju ($10) 8

DUKE BITE SPRING 2016

45%

65%

Q Shack ($3.75)

Mac & Cheese: Q Shack vs. Geer Street Garden Geer Street Garden ($5.25)

35%

Who doesn’t love a good plate of gooey mac and cheese? Geer Street Garden and The Original Q Shack are just a few of the many Durham restaurants that make a bomb mac and cheese. 65% of our taste testers voted in favor of Q Shack because of its simple style and rich and creamy cheese.

Pizza: Pompieri vs. Pizzeria Toro 20%

Pompieri ($12)

Toro ($15)

80%

Pizza night is the best night of the week, but where should you go to satisfy your cheesy carb craving?

Toro was the clear winner with votes from 80% of our taste testers. Toro never fails: whether you’re dining in or taking out, the seasoned crust and gourmet toppings will blow your taste buds away.

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Herbivores: Picking Veggies LEESHY LICHTMAN

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WHEN IT’S RIPE:

HOW TO STORE:

CARROTS should be bright in color and look “alive.” Try to avoid stalks that look limp, dry, dark, or moldy (these rules apply to other root veggies as well).

Store carrots in the fridge. If you want to go the extra mile, place them in a bowl with clean water, cover it with plastic wrap, and then put in the fridge – this should keep carrots crunchy for up to a week.

You’re looking for crisp, bright green BROCCOLI! If it has a strong smell, is yellowish, or is limp, you should pass on purchasing it.

Place the broccoli in a sealed plastic bag and put it straight into your fridge to make it last about a week or two.

The best way to evaluate MUSHROOMS is by their smell – avoid ones that smell like fish! Also, beware of dark spots and slimy surfaces.

Place whole, unwashed mushrooms in a brown paper bag, and fold the top of the bag over. Then, stick the bag in your fridge.

CUCUMBERS should be firm and dark green in color. You should also always check to see if there are any soft or dark spots. The same applies for seedless cukes.

Try to find cucumbers that are not packaged, or take them out of the package as soon as you can (packaging keeps moisture that makes them go bad faster). Store them in your fridge.

Look for ASPARAGUS with tightly-closed buds on straight and tender green stalks! Open tips and angular/ridged spears are signs of over-maturity.

Raw asparagus should stay fresh for three or four days if you put them in the fridge. You can also store the spears upright in a container with an inch of water, then cover them loosely with a plastic bag.

You want an AVOCADO that’s still firm when you buy it! After a few days, it will ripen and become perfectly soft.

Room temperature works best for avocados! Fun fact: you can help them ripen by placing them in a brown paper bag!

PIG EDITION

Choose from a selection of jamón (spanish for HAM) from Mateo Bar de Tapas!

SPARE RIBS BAC ON SH

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HEAD Chow down on some Barbecue SPARE RIBS from one of Durham’s authentic Cantonese restaurants, Shanghai!

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SHANK END

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Try the #28 (peanut butter, BACON and banana panini with honey on wheat) from Parker and Otis!

Order The Original Q Shack’s famous smoked PORK BUTT plate or sandwich with a side of slaw!

Carnivores: Meat E(a)tymology BROOKE ALTMAN COW EDITION

Try a taste of the braised beef SHORT RIB topped with an herbed reduction from Taberna Tapas!

Don’t like bone-in steak? Get the FILET MIGNON (taken from the smaller end of the tenderloin) from Angus Barn!

Snack on the FLAT IRON steak skewers (taken from the shoulder or “chuck”) from Local 22!

Let your mouth water from Backyard BBQ Pit’s slow smoked beef BRISKET!

Order the Churrasco SKIRT STEAK (cut from the plate) from Metro 8!

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Psych 101: Foodie Edition BROOKE ALTMAN, CARLY LINCENBERG, BECCA STEIER

1.

2.

Customers leave larger tips for waiters who repeat back food orders.

Why? Verbal mimicry facilitates good social interaction!

The way you perceive taste is based on the color of the food. Study: when vanilla pudding was dyed with brown food coloring, most people thought it was chocolate.

3.

Price affects your perception of taste. Study: when participants were told that a cheap bottle of wine was expensive, they reported higher enjoyment, and their brain scans actually showed more pleasure activity.

4.

The cartoon characters on cereal boxes look downwards in order to make eye contact with kids as they walk down the grocery aisle. This is a marketing tactic used to make kids want that cereal more!

5.

Red and yellow make you hungry. Warm colors stimulate your senses. That’s why a lot of restaurants use them in their logos. (Think: McDonald’s, In-N-Out, Wendy’s, Pizza Hut).

6.

You consume more when you eat with other people than when you eat alone. Study: when people ate with one other person they ate 33% more, and consumption increased with each additional person.

7.

You consume more when there is a low color contrast between the food and the plate. Tip: serve yourself spaghetti marinara on a white plate and fettuccine alfredo on a red plate.

8.

9.

You are 3 times more likely to eat the first thing you see in the pantry than the fifth. Tip: hide the Oreos in the back.

When cognitive resources are low (i.e. tired, distracted, stressed), you’re more likely to choose an unhealthy food option.

10.

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That heavenly scent you smell when you pass a Cinnabon isn’t just from the buns themselves - the company actually pumps it into the store!

(Fact: Salivation increases just from smelling something delicious).

DUKE BITE SPRING 2016

NUTELLA STRAWBERRY BANANA CROISSANT PANINI SERVES: 1 TIME: 10 minutes 1 croissant ½ banana sliced 5 strawberries sliced Nutella Slice croissant in half. Spread Nutella generously on both sides. Place strawberry and banana slices evenly on top.

Place croissant sandwich on a Panini maker. Grill until bread is crisp and nutella is oozing.

NUTS ABOUT Nutella

NUTELLA FUDGE CUPCAKES SERVES: 4-6 TIME: 20 minutes

(inspired by il Tramezzino in LA)

(inspired by il Tramezzino in LA)

½ cup of Nutella 1 egg 5 tbs of unbleached all-purpose flour ¼ cup chopped hazelnuts

Preheat oven to 350 degrees and line muffin pan with cupcake liners. In a medium bowl, whisk Nutella and egg together until the mixture is smooth. Add flour and whisk until blended. Spoon the batter into the lined muffin tin, filling each liner to about ¾ of the way full. Sprinkle with chopped hazelnuts.

Bake about 12-15 minutes. Set on a rack or countertop to cool completely. Serve warm (with ice cream!) or store for up to 3 days. (from Fine Cooking Magazine)

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GUIDE TO

sushi

ELIZABETH LIM & JEAN YENBAMROONG

If sushi to you means California Rolls and two-for-one deals, it’s time for some sushi education. Sushi originated in Japan in the 8th century as a way to preserve fish in fermented rice. However, the tradition has evolved into an entire cuisine with international popularity. Many Japanese chefs have emigrated and set up shop in foreign countries, bringing traditional sushi with them. Although most sushi restaurants are pretty Americanized, there are some that retain the traditional Japanese way of doing things. If you happen to find yourself dining in one of these establishments, here’s our guide to understanding the rice and fish components of sushi and the proper etiquette for enjoying this simple, yet delectable combination.

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BUTTERNUT RICE SQUASH

Though often an afterthought, sushi rice is actually just as important as the fish itself.

Chefs train for years to be able to perfectly cook the special grain. The rice used is a short-grain variation, different from that found in traditional Southeast Asian cuisine. It is mixed with a dressing made of sugar, salt, and vinegar to provide a slightly sweet taste to complement the fish. The combination has to be heated to the perfect temperature to ensure that the rice is neither too hard nor too soft. Great precision and experience is needed to achieve this perfect texture. Rice can also be served in a more informal style called chirasshi, packed into a bowl and topped with fish.

FISH

ETIQUETTE

Since the fish is eaten raw, sushi should be made with the freshest fish available; chefs usually go to the local fish market early in the morning to select the best cuts of fish for that same day. Fish that is high enough quality to be eaten raw is referred to as “sushi grade.” Although wasabi is often provided on the side of sushi, the chef will have already placed what he thinks is the perfect amount of wasabi between the fish and rice. If you would just like a piece of fish without rice, you should order sashimi, which is simply sliced raw fish. Sashimi should be enjoyed on its own or dipped in soy sauce, unless another sauce, such as ponzu, has already been drizzled on top of it.

Omakase, in Japanese, means “I’ll leave it up to you” and is a popular way to order sushi in a traditional setting. Customers are seated at the bar and able to watch the chef in action. They are then served a variety of sushi usually based on what the freshest catch of the day was. Although any allergies or preferences may be taken into account beforehand, the chef selects the types of sushi and the order in which to serve them.

Once served, sushi should be eaten right away to preserve the warmth of the rice and freshness of the fish. Although chopsticks are commonly used, it is also acceptable to eat sushi by hand. If using your hands, you must consume the sushi in one bite!

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Warm weather means it’s time to dust off your outdoor furniture and start grilling.

As delicious as juicy burgers and skirt steak are, grilled meats can get a little redundant. Don’t fret!

We’ve got some new uses for your grill. This meal doesn’t require meat, but still lets the grill work its magic. Instead of resorting to take-out pizza and salad, try a crispier take on these go-to favorites!

GRILLED PIZZA (serves 3-4)

1 ball of uncooked pizza dough (sold at Whole Foods) 3/4 cup of pesto or marinara sauce 2 balls of mozzarella cheese Preferred pizza toppings (we sautéed 1 box of mushrooms and 1 onion, but don’t be afraid to get creative!)

While prepping ingredients, soak pizza dough in EVOO. Chop, sauté, and grate toppings as desired. Heat grill to low-medium. Take dough out of oil and shape into square or circle (there shouldn’t be any holes, and a thick crust is OK). Tip: form dough into two smaller pies for easier shaping. Quickly place crust onto grill and cook for 3-5 minutes, or until the bottom side is charred and cooked through. Flip carefully and immediately layer pesto, cheese, and vegetables. Cook until cheese is melted. Remove from heat, cut, and try not to devour too quickly.

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GRILLED ROMAINE Â (serves 4) 1 head of romaine 1 lime Olive oil, salt, and pepper

Wash romaine and cut into 4 pieces.

Place in a shallow bowl or baking dish, and drizzle with olive oil (rotate each piece and cover all sides). Add salt and pepper to taste. Cut lime horizontally.

Place romaine horizontally on grill at medium heat. Cook for 3-5 minutes on each side, or until leaves are wilted and charred. Place lime (cut sides down) on grill and cook for 1-2 minutes, until mildly charred.

Squeeze onto romaine as desired.

Lettuce never tasted so good!

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Raw Energy SOPHIE CUMMINS Duke alum and entrepreneur Becky Holmes is changing the way the world snacks, one dessert bite at a time.

We’ve all been there: it’s lunchtime and you’re looking for a healthy bite to eat, but instead of the salad you vowed to buy, you grab a burger, chips, and a Coke.

Whether it’s because the latter is more affordable, convenient, or appetizing, we often fill up on processed sugar, empty calories, and unhealthy fat. Duke alum Becky Holmes experienced this problem firsthand— growing up, she watched her family suffer mentally and physically due to their lack of access to nutritious food. She knew she wanted to find a solution, but never expected to start her own company only one year after graduation.

Becky joined the Melissa & Doug Entrepreneurs Program the summer after her junior year.

Though she was always passionate about using food to make a positive change, her “aha” moment occurred while spending a day at the beach 18

DUKE BITE SPRING 2016

with her family that and a speaker series. To be honest, summer. She stumbled it’s refreshing to hear from a Duke upon a raw vegan cafe, and student who is passionate about even her brother-in-law, the least more than good grades and a top health conscious of the bunch, corporate job—Becky’s enthusiasm couldn’t get enough. It was then stems from a genuine desire to Becky realized that you don’t have to make the world a better place be health-obsessed to enjoy healthy by changing our food system. foods. She immediately ditched her According to Becky, our food industry original Melissa & Doug venture causes a staggering 95% of chronic idea (plant-based cream cheese) diseases, and leads to a myriad of and decided she wanted to hand mental health, educational, and make and sell raw vegan sweets. other poverty-inducing issues. In

After graduating in 2015, the US, large corporations are often Becky turned down multiple full- concerned more with profits than time offers to build her company, health. In an effort to combat this which she named Ello Raw. problematic system, Now, almost one year Becky makes her later, she works out truffles using of HQ Raleigh, a only healthy co-working space superfoods downtown, such as and is part of a d a t e s , local fellowship almonds, program called goji, coconut Thinkhouse, which oil, and provides budding walnuts. Each entrepreneurs with ingredient contains access to housing, mentors, a slew of unique and HQ Raleigh

powerful health benefits.

For example, cacao is a natural antidepressant and coconuts are packed with electrolytes. For these reasons, Ello Raw dessert bites are a great snack for any time of day, not just for dessert (and they don’t taste super sweet). Among loyal consumers, they’re popular as a nutritious breakfast or a midday pick-me-up.

While these superfoods may seem like ordinary components of a healthy diet, the crux of Becky’s product is the word “raw”. Raw food is specifically defined as not having been heated above 117°F, a critical temperature above which the majority of nutritional benefits, including enzymes and proteins, are destroyed in most foods. Because of these major advantages, many people try to eat raw—they buy raw almonds or other snacks that are labeled “raw” or “raw vegan”.

The problem? The word “raw” isn’t regulated.

Similar to “natural”, which many of us already know doesn’t mean much on labels, “raw” can be slapped onto any box, bag, or food without supervision. So those

“raw” almonds from Whole Foods?

They’ve actually been steamed and pasteurized, and they lack the majority of nutrients that raw almonds really contain. This means that Becky must get creative—her almonds, for example, come from Italy, since it’s the only place she’s been able to locate a supplier that doesn’t heat them before labeling and selling. While Becky’s immediate interest is to highlight the advantages of her product over others who make false claims, one of her more long-term goals is to spearhead a raw foods certification, similar to those that already exist for organic and paleo foods.

Clearly, Becky is a (raw) superfood connoisseur,

and her around-the-clock efforts have paid off. Her dessert bites are currently sold at Joe Van Gogh on West Campus and will soon be in all Whole Foods stores in the Triangle area. This is a massive accomplishment given the fact that she fills all orders on her own or with a small team of friends and family in her North Raleigh kitchen space.

However, a work-til-2AM mentality is expected and vital in a venture like this one. It’s Becky’s motivation to fight against agrobusiness and industrial food production that takes her business to the next level and provides healthy hope for future generations.

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BigSpoon, Little Team HAYLEY BOHART

How one local nut butter business has achieved big success through small innovations.

Peanut Butter: a childhood favorite and household staple. Although we all may differ in our preferences for creamy or chunky, most of us are satisfied with the typical Jiff or Skippy brands. Mark Overby of Big Spoon Roasters, however, disagrees. After tasting handcrafted peanut butter in a rural farming community in Zimbabwe during his time in the Peace Corps, Mark wondered why he had never found peanut butter in the US that was as smooth, rich, and fragrant. After doing some research, Mark discovered that the peanut butter in the States didn’t taste like the peanut butter in Zimbabwe because it wasn’t made like the peanut butter in Zimbabwe.

In Zimbabwe, when the yearly peanut harvest comes in, the locals gather the peanuts, roast them over an open fire, crush them with a mortar, and mix in salt, honey, sugar, or coconut oil. This makes for a product of much higher quality compared to American peanut butter that is made on mass-market machines and loaded with additives and stabilizers. The grinding method in Zimbabwe creates a

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“I stared into my pantry at the brand of peanut butter I had on hand, and I thought, why is nobody making peanut butter like how they make it in Zimbabwe? It was just so much better than anything I could find here.” gritty texture that is unlike the crunchy texture of American brands that simply add chunks of peanuts into the mix at the end of the production process. After returning to the States, Mark craved this peanut butter and decided he wanted to replicate it, especially after he learned that the peanuts native to Zimbabwe also grow well in Eastern North Carolina.

At the time, Mark was working at Counter Culture Coffee in Durham as the Director of Marketing. He had graduated from Davidson College as an English and Philosophy double major and had previously worked as a journalist in Seattle. Although he had always loved cooking and sharing meals with others, Mark had no experience with making ready-to-eat products. He did, however, have friends in the bakery business from his job at Counter Culture. He began renting out their bakeries at night when they weren’t using them to attempt to recreate the production method he had observed in Zimbabwe. Once he had whipped up a successful batch of peanut butter, he branded his concoction “Big Spoon Roasters” and began selling it at the Carrboro farmer’s market. He soon decided to introduce a line of nut butter bars, using his own nut butters as the base for all his recipes.

Big Spoon was an instant hit! After Bon Appetit magazine featured his wife’s cookie recipe, which of course contained Big Spoon nut butter, the company took

off, allowing Mark to move his business out of his friends’ bakeries and into its own Durham factory location.

So what makes Big Spoon nut butters different than the hundreds of other brands on the market? Mark believes the secret is in the production process. He starts with nuts from selected local growers, which he then dry-roasts on baking sheets. Then Mark grinds them in his own special nut mill (which he developed himself) that uses a unique formation of blades to break down the nuts while maintaining a unique, gritty texture.

Next, the nut butter is put into a mixer where unique flavors are added such as honey, sea salt, spices, cocoa and coconut oil. The nut butter is then poured into jars one-at-atime and by hand! “We fill by hand with a funnel and a little

WHERE TO BUY IT: Whole Foods Fosters Market Parker and Otis Durham Co-Op

spoon, which is pretty time consuming but we’ve gotten good at it.” The jars are then placed on a special vibrating table (another one of Mark’s creations) to settle the butter into the jar and eliminate any air bubbles. The jars are then sealed, labeled, and packaged for delivery. Mark personally delivers all orders in the Triangle area so that he can interact with his customers.

Over the years, Mark has added flavors to his product line (he currently has 10!) which utilize a variety of nuts and seeds, including almonds, peanuts, cashews, pecans, Brazil nuts, and pumpkin seeds. He has also added additional bar recipes to his repertoire that stick to his winning formula of a nut butter-base, whole grains, dried fruits, and grass-fed whey protein powder.

Big Spoon is now sold nation-wide in specialty grocers and markets. Despite the company’s growing popularity, Mark maintains a lean (yet efficient) team of only six employees! Although small, his team manages to make every jar of nut butter to order depending on the requests of the customer. “We make everything in house, and we fill every jar and pouch by hand. I truly think you can taste the difference.”

Mark has managed to achieve big success with such a small team due to his innovative approach to production and his attention to detail. From the positions of the blades in his nut grinder, to his special vibrating table, Mark has developed simple innovations that allow him to replicate the process he observed in Zimbabwe.

From the origins of the nuts, to the quality of the honey added to the mixture, to the recycled materials used to make the packaging, Mark is dedicated to making his product “delicious, nutritious, and good for all those involved in producing it.”

WHERE TO TRY IT:

Ninth Street Bakery Bean Traders Counting House Jubala Village Coffee

NUTS ABOUT NUTS! MOST POPULAR: Chai Spice MARK’S FAVORITE COMBO: Apple with Peanut Butter 21

BEHIND THE

grind CARLY LINCENBERG

If you have ever been to Cocoa Cinnamon, you have sensed that it is more than just a coffee shop— something is different about it. That unexpected spicy kick in your latte, the wall that is actually a garage door, the diverse gathering of customers, the Arabic names on the menu, the presence of sipping chocolate and cacao drinks (neither of which are the same as hot chocolate)… I could go on and on. Maybe you’ve labeled it as hipster, eclectic, or trendy? I’ve found that defining Cocoa Cinnamon is an evolving process, with each visit serving to peel back another layer of its complexity. There is more to Cocoa Cinnamon than coffee, and I’d like to take you beyond the surface.

The décor. Cocoa Cinnamon is as much an artistic installation as it is a coffee shop. David Solow, the designer of both locations, brings in local artists to add their personal flair. There is some unity to the style, but much of what makes the interior so unique is that it pulls from many different cultures and backgrounds.

The color scheme and the art are inspired by the rich histories of coffee, chocolate, tea, and spices. In fact, the name “Cocoa Cinnamon” was inspired by two spices that played major roles in the rise and fall of civilizations throughout history.

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In the new location on Hillsborough, artist Luzene Hill hung beeswax human figurines from the ceiling, dyed with real spices. These were made to represent the individuals that were involved in the travel and trade of spices. Above the bar on the face of the upper cabinent you’ll notice a colorful geometric design by local artist, Heather Gordon. This piece maps out the geo-coordinates of the history of the travel of coffee (starting in Ethiopia and making its way to the Western World). These geographic lines actually extend off the surface and into the shop (look around for lines running across the floor and tables). From the Frida Kahlo inspired shelves to the repurposed wood from the old Durham tobacco warehouses, each nook and cranny of Cocoa Cinnamon has a story behind it.

The menu. Every drink on the menu is carefully crafted. We met with one of Cocoa Cinnamon’s drink specialists, Susie Locklier, who walked us through the process of coming up with a new drink. She introduced us to “The Lion in the Sun,” a drink influenced by her own family heritage. Her dad grew up in Iran and she was inspired to dig deeper into the country’s history.

The Lion in the Sun was the emblem found on the Persian flag before the Islamic revolution. When Islam

took over in Iran in 1979, the world as he knew it changed and this ancient-Persian flag was retired. The drink celebrates the importance of remembering both the triumphs and defeats of history. Another drink, the “Aleppo Souk,” was created to commemorate the Souk in Aleppo (Syria’s largest and oldest city) that was burned down by ISIS a few years ago. This Souk was the oldest covered marketplace in history, and the drink contains spices that would have been sold in the original Souk; it is also topped with Aleppo pepper. The menu includes a variety of drinks that are influenced by people, places, and their rich histories.

The atmosphere. Coffee itself is something that focuses your mind and helps conversation. For thousands of years coffee houses have been places of discourse and have even been banned in the past for fostering revolutiary ideas. Cocoa Cinnamon embraces this history. Through its art, its menu, and its people, Cocoa Cinnamon aims to provoke questions and

stimulate conversation. Each drink, art piece, staff member, and visitor of Cocoa Cinnamon has a story waiting to be told. So what does this mean for you as a consumer? In the words of Leon, one of the coowners of Cocoa Cinnamon, “we don’t ever want to be didactic and tell you what you should think. What we want is to be a catalyst for thinking. We want to offer a place where all viewpoints, unless they’re violent or hateful, are welcome and wanted.” As Leon describes, “if someone wants to go deep they can go really really deep, but if someone wants to come in with a smile, sit down, drink something warm, and feel good, that’s our most basic goal.”

Cocoa Cinnamon can be whatever you want it to be— a place to study, catch up with friends, or just get in a quick caffeination. However, if you ever find yourself wondering about something you come across at Cocoa Cinnamon (or anywhere for that matter), ask about it! There is always more to the story.

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7 DAYS, 7 WAYS

SOPHIE CUMMINS & BECCA STEIER

Sunday: Study se

The weekly grind gets old pretty fast.

Spice it up with some quality eats.

ssion at Cocoa Cinn

Monday: Lunch

amon

with friends at

Beat the Sunday bl ue

Tuesday: Midday

ack at Joe Van Gogh

s with a hot latte.

Wednesday: On-the-go study group dinner at Chirba Chirba

Thursday :

Friday: Date Night at Local 22

24

DUKE BITE SPRING 2016

Saturd

ay: Bru

Cure y

Dinner at th

e Nasher

Did you kn ow the Na sher open Thursdays s ? Rally you r closest fr for dinner on iends for a good food night of and good art.

Pick up some dumplings and pork fried rice to fuel your group study session.

Wine and dine at this cozy spot. The Brussels sprouts and mac & cheese never disappoint.

n favorite.

ato soup is a fa

with tom Grilled cheese

sn

t muffins e & some mini donu Grab a quick coffe s in your ffin mu the tip: Dip between class. Pro at! ate tre coffee for the ultim

Divinity Cafe

our ha

ngove

r with

a break

nch at

fast sp

Foster’s

inach w

rap.

Spice UP YOUR LIFE

CELINA TICOLL-RAMIREZ & HILARY GREENBERG

Beyoncé recently coined the phrase, “I got hot sauce in my bag, swag” and we’re here to tell you how you can be just like Bey. From breakfast to dinner and everything in between, your favorite foods could probably use that extra kick that only hot sauce can provide. Next time you’re looking to add some heat to your meal, consider our breakdown of these sauces and why we think they’re HOT!

Valentina Hometown: Guadalajara, Mexico (#1 best selling hot sauce in Mexico) Goes well with: Eggs, veggies, meat, and Mexican food Products: Red label, black label, chili powder seasoning Find it in Durham: NanaTaco Why it’s HOT: Valentina has a perfectly thick consistency and a very flavorful taste. It is not too spicy unless you go for the “extra hot black label.” Ay caramba!

Texas Pete Hometown: Winston-Salem, North Carolina Goes well with: Breakfast foods and quesadillas Products: Hot sauces (original, hotter, garlic, mexican-style), sriracha sauce, wing sauces (extra mild buffalo, fiery sweet), pepper sauce, honey mustard, seafood cocktail sauce Find it in Durham: Mad Hatters, Nosh, Mediterra Why it’s HOT: Texas Pete is from North Carolina, so the Durham restaurants tend to keep it around.

Tabasco Hometown: Avery Island, Louisiana Goes well with: Burritos, tacos, quesadillas, and arepas Products: Hot sauces (original pepper, green pepper, chipotle pepper, buffalo, habanero, garlic pepper, sweet and spicy pepper) Find it in Durham: Chipotle and Guasaca Why it’s HOT: Tabasco is the OG hot sauce. The original red pepper sauce is not our personal favorite, but the green mild jalapeño sauce is a keeper.

Huy Fong’s Sriracha Hometown: Los Angeles, California Goes well with: Asian food, popcorn, marinades, and other sauces Products: Smooth paste Sriracha (the classic), chili garlic, Sambal Oelek Find it in Durham: Nosh Why it’s HOT: Sriracha is the hip, trendy hot sauce.

Since it’s a chili paste, it’s thicker than the other sauces and it’s the spiciest on our list, so beware.

25

WHAT’S THE HYPE ABOUT Quinoa?

Quinoa is a protein-rich grain and superfood -- it is extremely versatile and makes for a great gluten free grain alternative. Quinoa can be found in many different forms: as the whole grain itself, as pasta, or even as flour. Quinoa on its own does not have a strong taste, so it is able to take on a variety of flavors (both savory and sweet!). Here are some of our favorite ways to cook with quinoa.

LEAH REISMAN & CELINA TICOLL-RAMIREZ

5 WAYS TO UP YOUR QUINOA GAME

ONE:

QU I

IED RICE R F A O N

Asian-style shrimp quinoa fried rice with broccolini, zucchini, red onion, and redpeppers. Feel free to add your other fried rice ingredients!

MAKE IT: Cook chopped red onion with olive oil in a large wok until the onion begins to brown slightly. Add broccoli florets, seasoning with salt, pepper, 1 tsp. garlic powder, and 1 tsp. onion powder. Cover the wok and let the mixture cook. Once broccoli is softened, add in chopped red bell pepper and ½ tbsp. Tamari, let cook for 5 minutes. Add in the chopped squash, ½ tbsp. Tamari, ground ginger, dried basil, and the remaining garlic and onion powder and season with some additional salt and pepper. Finally, stir the cooked quinoa into the vegetable mixture with the remaining 1 tbsp. of Tamari. Mix well and let the stir fry finish cooking on low heat for about 5 minutes.

MAKE IT: Cook 1 cup of dried quinoa per instructions on the package. The quinoa should be slightly undercooked so that it is still a little wet. Let the quinoa cool. Stir in some salt, pepper, garlic powder, and any other flavors you want in your crust. Roll the quinoa out onto a pizza pan to create the crust. Bake the crust at 400 degrees until the edges turn golden, approximately 15 minutes.

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DUKE BITE SPRING 2016

ZZA T PI US

Quinoa crust pizza topped with roasted veggies. Feel free to mix up the toppings with your favorite veggies!

: QUINOA C O R TW

TH R

INOA PAS U Q : TA EE

Quinoa garlic shrimp pasta with broccoli and sprouts. Quinoa pasta is a great, healthy, gluten-free alternative to regular pasta.

MAKE IT: Cook pasta per instructions on package. We used quinoa spaghetti, but use whatever kind you like. While the pasta is cooking, heat up a pan with olive oil and minced fresh garlic to cook the shrimp. Once the garlic becomes golden, add the shrimp. Season with salt, pepper, and red chili flakes. In a larger pan, heat up approximately 2 tbsps. of olive oil. Once heated, add in the chopped broccoli and Brussels sprouts. Season with salt, pepper, garlic powder, and dried basil. Cover and let it cook until the veggies have softened. Once the shrimp and pasta are both cooked, combine everything in the larger pan with the vegetables.

Add a little bit more olive oil and stir.

FOUR: Q UIN

F

S KIE

INOA C U Q OO E: V I

URRITO BOWL

MAKE IT: Cook quinoa per instructions on package.

Sauté black beans with olive oil, fresh garlic, and yellow onion. Season with salt & pepper. Put a serving of quinoa in the bowl first. Then top with guacamole, pico de gallo, baby corn, and black beans. For a finishing touch, line the plate with sliced cucumbers.

B OA

Quinoa Burrito Bowl with tricolor quinoa, garlic black beans, corn, pico de gallo, cucumbers, and guacamole. This recipe can be easily customized with your favorite burrito bowl ingredients!

Gluten-free and vegan quinoa flour carob chip cookies. These cookies are totally allergy-friendly and a great healthier alternative to regular chocolate chip cookies!

MAKE IT: Ingredients: 2 cups Quinoa flour, ¾ cup coconut palm sugar, 1 tsp. baking soda, ¼ tsp. salt, 2 flaxseed eggs, ½ cup coconut oil, 3 tsp. vanilla extract, ¼ cup unsweetened applesauce.

Heat the coconut oil for 30-45 seconds. Combine the oil with the vanilla extract. Combine all ingredients and stir. Add chocolate chips or your favorite cookie add-ons. Bake at 350 degrees for approximately 10-15 minutes.

27

“Let food be thy medicine and medicine be thy food.”

Hippocrates once said it, but how can you actually do it?

Here are 10 examples of how food can be used as medicine.

e

Food

d e i c m in s a

BROOKE ALTMAN & ISABELLE WESCHLER

Almonds & Headaches - Almonds contain many of the same ingredients as Aspirin, such as Vitamin E and magnesium, which allows them to both heal and prevent headaches.

Spinach & Anti-Aging - Filled with Vitamin K, spinach can help diminish those dark circles under your eyes by improving circulation.

Beans: The Super Healing Food - Beans offer it all: fiber, protein,

and antioxidants. They promote digestive health, lower cholesterol, regulate blood sugar, and are even said to protect against cancer.

Ginger & Nausea - Originating as a tradition in China, ginger has been used to treat nausea for thousands of years. The nervous system is calmed by its central component, gingerol.

Honey & Your Throat - Honey contains anti-inflammatory and anti-bacterial agents that both reduce swelling and kill bacteria. Just adding a little bit to your tea can go a long way!

Garlic & Colds - Garlic is comprised of various minerals and enzymes

such as Vitamin C, Sulfur, and Selenium that help to strengthen your immune system and fight off your cold.

Cayenne Pepper & Your Metabolism - Cayenne pepper contains capsaicin, an ingredient that raises your body’s temperature and helps to kick start its metabolism.

Lemon & Indigestion - Lemons are known to contain calcium carbonate, an ingredient that neutralizes acids and reduces inflammation in the digestive system.

Oatmeal & Skin Irritations - Oatmeal is recognized for its antioxidants that help to sooth skin. (Take it from a girl who has had her fair share of Poison Ivy – oatmeal works).

28

DUKE BITE SPRING 2016

Coconut Oil & Your Teeth - Swishing coconut oil around like mouthwash pulls out all the plaque and bacteria, leaving your teeth whiter each time.

PB&J remix COURTNEY SCHWARTZ AND RACHEL SHAPIRO

PB&J EMPANADAS Give this all-American classic a Latin American spin. Defrost some frozen empanada shells and fill them with a generous amount of PB&J. Fold the disks in half, making sure that they are sealed.

Heat up a pot of vegetable oil to 350 degrees and fry your empanadas for 5 minutes (or until the shell is golden). If you’re feeling fancy, sprinkle some Confectioner’s sugar on top!

JAMMIN’ ICE CREAM SANDWICH For a post-finals treat or a cold dessert on a hot Durham night, whip up a batch of peanut butter and jelly ice cream sandwiches. Unless you’re #blessed and have enough time with your studying schedule to bake cookies from scratch, pick up a box of your fave peanut butter cookies, a carton of vanilla ice cream, and some jelly. Mix the jelly into the ice cream Cold Stone style and place a scoop between two cookies. Make extra because this dessert will leave you asking for anotha one.

It’s peanut butter jelly time SCRATCH THE CRUST, ADD THE CRESCENT If you’re feeling a little homesick, combine this childhood favorite with a warm comfort food! Pick up a package of crescent rolls, and place a lil almond butter and jelly on them. Roll ‘em up and stick ‘em in the oven, and cook according to the directions on the package. As you bite into your flaky crescent roll, the taste of the warm peanut butter oozing out will hit you with a wave of nostalgia.

PB&J DOG BBQ season is coming up and we have a new dish for you to try out! Enter the PB&J Dog: a hot dog bun coated in peanut butter, with a banana instead of a hot dog, and some jelly drizzled on top. For extra fun, freeze your bananas beforehand or use a thin slice of cake on either side as a bun.

29

The Sip

x

EMMA KAPLAN AND ELENA KIM If you haven’t already heard, Campus Cocktail Club is Duke’s exclusive bartending and cocktail service. Senior Evan Reilly and his team invent and mix original cocktail recipes and can cater to anything from a spontaneous intimate pregame to a large private party. Here are a few of Evan’s favorites that he whipped up for us to try. Stay classy, stick your pinky out, and raise a glass!

ELDERFLOWER GIN

TIA MIA

2 oz Beefeater gin 1 oz St. Elder elderflower liqueur 2 oz prosecco 1 lime wheel White sugar

1 oz Mezcal 1 oz Havana Club 3 años light rum 0.5 oz Mohawk triple sec 0.75 oz fresh lime juice 0.25 oz simple syrup 1 lime wheel 1 mint sprig Add Mescal, rum, triple sec, lime juice, simple syrup into a shaker and fill with ice. Shake and strain into rocks glass filled with ice. Garnish with lime wheel and mint sprig.

ABSOLUTE PASSION FRUIT 2 oz Absolute Citron vodka 3 splashes lemon juice 1 tsp passionfruit syrup 1 tsp brown sugar

Muddle passionfruit and brown sugar in a shaker and fill with ice. Add lemon juice and vodka. Shake and strain into rocks glass filled with ice.

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DUKE BITE SPRING 2016

Add gin and elderflower liqueur into a shaker and fill with ice. Coat rim of martini glass with white sugar. Shake and strain into glass and top with Prosecco. Garnish with lime wedge.

TIPPERARY

1.5 oz Jameson Irish whiskey 1 oz sweet vermouth 0.5 oz green Chartreuse 2 dashes Angostura bitters Add whiskey, sweet vermouth, chartreuse, and bitters into a mixing glass and fill with ice. Stir and strain into a chilled cocktail glass.

31

The Sip EMMA KAPLAN AND ELENA KIM In recent years there’s been an explosion of craft distilleries all over the country. In the United States alone, there are over 750 craft distilleries. In North Carolina, there are 33 licensed distilleries. One distillery in particular that has garnered national attention from both critics and gin lovers alike happens to be located right here in Durham.

Founded in 2013 by scientists Melissa and Lee Katrincic, Durham Distillery combines contemporary techniques with artistic flair to create local gins and liqueurs of superb quality.

As recent gin enthusiasts, we decided to check out what all the hype was about. As soon as we entered the distillery, we were captivated by its beautiful setup and instantly felt at home in its laid-back, casual atmosphere.

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DUKE BITE SPRING 2016

visits

Soon after the tour began, we were brought into the main workspace where we were enthralled by this gleaming copper machine that stood before us. Melissa and Lee use a 230-liter custom-designed copper pot imported from Germany with a time-tested vapor infusion, to ensure a classic and crisp flavor. They combine this traditional technique with modern laboratory techniques such as vacuum distilling. Distilling the most delicate botanicals (cucumber, fig, and honeysuckle) at room temperature highlights their authentic flavors. This is one of the only gin distilleries in the world to use this technique, resulting in some of the best gin you’ve ever tasted.

At the end of the tour, we were brought over to the bar to taste these distilled creations (P.S. you get to keep the shot glass!). Durham Distillery makes two varieties of gin - American Dry and Navy Strength. The American is clean, sophisticated and fresh with slight hints of cucumber, citrus, and honeysuckle. Looking for something with a bit more of a punch? The Navy Strength is 114 Proof and though it certainly comes on strong, it’s still remarkably smooth. Not too fond of gin? Not to worry!

They also make some delectable liqueurs under the name Damn Fine Liqueurs using premium dark chocolate from Videri Chocolate Factory, and handcrafted cold-brew coffee from Slingshot Coffee Company in Raleigh. The liqueurs come in coffee, mocha, and chocolate and are guaranteed to satisfy that midnight sweets craving (Hint: enjoy on the rocks for a refreshing sensation in every sip).

Overall, we highly recommend visiting the Durham Distillery whether you’re just warming up to gin or a bonafide gin fanatic. Conniption gins and Damn Fine Liqueurs can be purchased in any ABC store in Durham (and most ABC stores in NC).

33

Meet the Staff

34

CARLY LINCENBERG Editor-in-Chief

HAYLEY BOHART Editor-in-Chief

BROOKE ALTMAN Creative Director

SOPHIE CUMMINS Managing Director

ELENA KIM Director of Photography

EMMA KAPLAN Senior Blog Editor

BECCA STEIER Writer

DANIELLE DUHL Writer & Photographer

KATHARINE GILBERT Blogger

DUKE BITE SPRING 2016

JEAN YENBAMROONG Writer & Photographer

KATELYN McCRACKEN Writer & Photographer

COURTNEY SCHWARTZ Writer

SAMI COHEN Writer & Photographer

MIKA DESHMUKH Writer & Photographer

KALI SHULKLAPPER Photographer

HILARY GREENBERG Writer

NATALY LAMBERT Writer & Photographer

RACHEL SHAPIRO Writer & Photographer

LEESHY LICHTMAN Writer

CELINA TICOLL-RAMIREZ Writer & Photographer

NOT PICTURED: EMILY DUNKEL: Layout ANNA-KARIN HESS: Blogger ELIZABETH LIM: Writer & Photographer LEAH REISMAN: Writer LAURA VALENTINE: Writer & Photographer ISABELLE WESCHLER: Writer & Photographer 35

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