The Duke Bite Winter 2016

DUKE UNIVERSITY

FROM TANK TO TABLE a story of sustainable pizza RAMEN REMIX

spice up your cup-a-noodles

FIRST TIME AT THE RODEO? a guide to Durham’s food trucks

VOLUME 4 | ISSUE 1 | WINTER 2016

VOLUME 4 | ISSUE 1 | WINTER 2016

TAKE A BITE. Every day there seems to be a new restaurant opening in Durham, and we love trying to keep up. When we were just naïve underclassmen, eating at Marketplace, spending way too much at Whole Foods, and ordering excessively from Merchants-on-Points, we discovered The Duke Bite. Our Duke dining experience hasn’t been the same since. Having both grown up in Southern California, we are always on the hunt for great guacamole and healthy eats. Although we have yet to find a good Acai bowl in the Dirty D, we have learned to love the unique tastes of Durham. Never did we think we would be critiquing buttermilk biscuits, eating wings from a road-side stand, or tracking down a food truck for the ultimate grilled cheese. We hope The Bite will inspire you to test out a new recipe, venture to a new restaurant, and become a more knowledgeable foodie.

Stay Hungry, Hayley Bohart and Carly Lincenberg

OUR E RIT O V A F AY D Y R EVE KS SNAC

Crunchy almond butter with bananas

Editors in Chief Hayley Bohart and Carly Lincenberg Managing Director Sophie Cummins Creative Directors Brooke Altman and Elena Kim

Apples and peanut butter

Hummus and pita chips Popcorn Blue cheese with truffle honey Campus trail mix

Writers from Whole Foods Brooke Altman, Richard Asfour, Hayley Bohart, Sophie Cummins, Mika Deshmukh, Katharine Gilbert, Emma Kaplan, Elena Kim, Carly Lincenberg, Rachel Shapiro, Courtney Schwartz, Claire Wiebe, Jean Yenbamroong Chocolate covered pretzels

Photographers Brooke Altman, Hayley Bohart, Sophie Cummins, Elena Kim, Carly Lincenberg, Rachel Shapiro Layout designers Brooke Altman, Sophie Cummins, Mika Deshmukh, Elena Kim, Carly Lincenberg, Courtney Schwartz, Rachel Shapiro, Claire Wiebe, Jean Yenbamroong Bloggers Mika Deshmukh, Katharine Gilbert, Katie Gladstone, Nataly Lambert, Rachel Stand, Celina Ticoll-Ramirez, Claire Wiebe Printed by Chamblee Publishing Funded by The Bassett Fund of Duke University

More food for thought CHECK US OUT ON SOCIAL MEDIA

@DUKEBITE @THEBITEATDUKE

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CONTENTS

3 SAY WHAT? SAY THIS.

commonly mispronounced foods 4 SEASONAL SELECTIONS

figs, green beans, & squash 6 THE MAN, THE MYTH, THE VEGAN

Larry Moneta talks duke dining 8 THE DUKE GUIDE TO FOOD EMOJIS

for all those lazy typers 9 RAMEN REMIX

take your ramen to the next level 10 LET THEM EAT (MUG) CAKE

quick desserts to make in your dorm 12 EATING OUR WAY THROUGH THE WORLD

from our abroad foodies 14 (SLOW) COOKED TO PERFECTION Crock-Pot magic 15 DEVIL’S FOOD take your ramen to the next level 16 FIRST TIME AT THE RODEO?

a guide to Durham’s food trucks

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22

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18 PINKIES UP

tea at the Wa 19 MARKETPLACE HACKS

beyond the buffet 20 FROM TANK TO TABLE

a story of sustainable pizza

22 DURHAM’S BEST FOOD SHACKS

hole in the wall discoveries 24 BEGINNER’S GUIDE TO KOREAN FOOD

what you need to know 26 BEGINNER’S GUIDE TO DIM SUM master these authentic Chinese dishes 28 VEGGIFY IT

healthy spin on your guilty pleasures 30 HIDDEN GEMS OF WHOLE FOODS

there’s more than just the hot bar 32 COMFORT TUNES for those cold winter days

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28

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SAY WHAT? SAY THIS. MIKA DESHMUKH

ben-yey

HOW-da

ma-scar-PONE-ay

pohm freets

BEIGNET

GOUDA

MARSCAPONE

POMMES FRITES

ROO-ta-BAY-ga

tuh-BOO-luh

RUTABAGA

DID YOU KNOW...

TABBOULEH

Tabbouleh is several thousand years old and originated in the mountainous regions of Lebanon and Syria. It’s considered a superfood because it contains nutritious ingredients like quinoa, bulgar, garlic, peppermint, and olive oil.

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Late summer signals the beginning of fresh fig season, which lasts through the fall. Figs spoil quickly so it’s important to buy them just a few days before use. The perfect fig should smell mildly sweet; a fig that smells sour is probably spoiled.

Why They’re Great: The average fig contains 6% fiber. Fiber-rich diets promote digestive health without leaving you hungry. Leaves from the fig tree are also edible and help regulate insulin levels.

CLAIRE WIEBE & JEAN YENBAMROONG

FIGS

Fun Fact: Ancient Greeks were so enamored with the fruit that they passed a law that forbade exportation of their highest quality figs.

Time to Eat: Searching for a satisfying, healthy snack? Goat cheese stuffed roasted figs will hit the spot. Cut an X into each fig and pile goat cheese into the opening. Roast the figs in an oiled pan at 425 degrees until they’re soft, or for about 12 minutes. Drizzle them with warm honey.

Seasonal GREEN BEANS

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DUKE BITE WINTER 2016

Whether you call them string beans or haricots verts, green beans are one of the most versatile vegetables out there. Purchase them at a farmer’s market, and make sure to choose smooth, firm, emerald green ones!

Why They’re Great: They are rich in antioxidants and have a high amount of omega-three fatty acids. This means that they are good for your heart! Plus, eating green beans is a great way to support food sustainability since 60% of commercially grown green beans are produced in the U.S.!

Fun Fact: Green beans, like tomatoes, are fruits by definition. In 1893, there was actually a Supreme Court ruling that established beans and tomatoes—along with squash, cucumbers, and peas—as “fruits of the vine,” but as vegetables according to “the common language of the people”.

Time to Eat: Looking for an easy way to bring more green beans into your diet? Toss some with sun-dried tomatoes, pine nuts, melted butter, salt and pepper. Lay them onto an oiled pan and bake for 12 to 15 minutes at 425 degrees. This makes for a tasty dinner side.

BUTTERNUT SQUASH

This cold-weather cousin of the zucchini is a popular ingredient in rich fall dishes. To spot a ripe, sweet butternut sqaush, look for one that is dense with a spotless matte exterior.

Why They’re Great: The butternut squash gets its orange color from its high levels of carotenoids (just like carrots and sweet potatoes). However, compared to potatoes, these squash contain more antioxidants, more fiber, and less calories.

Fun Fact: If you’re traveling to Australia and want to eat a butternut squash like a local, be sure to call it a butternut pumpkin. Although butternut squash and pumpkins are similar, a pumpkin is a fruit while a butternut squash is a vegetable.

Time to Eat: Craving some sweetness in your veggie side dish? Cinnamon-syrup roasted squash are easy to whip up. Start by cutting, peeling, seeding, and cubing a butternut squash. Sprinkle the squash chunks with some cinnamon and drizzle lightly with olive oil and maple syrup.

Bake at 400 degrees for 25 to 30 minutes, turning them over about halfway through. Enjoy!

SELECTIONS The cushaw squash, or Tennessee sweet potato squash, is a Southern winter vegetable.

This crop weighs ten to twenty pounds! It was first cultivated by the Native Americans and has been a staple in Creole and Cajun cooking ever since. Cushaw are also extremely durable and have a long shelf-life.

Why They’re Great: The cushaw helps maintain healthy eyesight due to its high amount of beta-carotene. It is also rich in vitamin A, which boosts your immune system.

Fun Fact: The cushaw squash can be used as a substitute in any recipe that normally calls for your typical orange pumpkin. It is most commonly found in pumpkin pies, and some actually prefer it over the standard pumpkin.

Time to Eat: Ready to indulge in a rich Southern treat? Cinnamon baked cushaw squash are great for a cozy evening by the fire. Core, peel, and slice the cushaw into chunks. Place along the bottom of a buttered pan. Coat the squash in cinnamon, nutmeg, and brown sugar and then place slices of butter on top. Pour heavy cream and half-and-half around the edges of the pan...don’t worry it’s not bathing suit season. Cover cushaw in foil and bake in a 400 degree oven for one hour followed by 10 minutes uncovered. Serve immediately.

CUSHAW SQUASH 5

THE MAN, THE MYTH, THE VEGAN SOPHIE CUMMINS & CARLY LINCENBERG

An inside look at Duke’s loved administratior, his culinary fanaticism, and his dedication to rebuilding Duke dining from the ground up.

We’re all familiar with LMo. You know, the guy who sends the Snow Day emails and makes sure we feel safe after a Central Campus break in. You may not know, however, that Larry Moneta is a devout vegan, a mindful eater, and the man behind the future of Duke dining.

About eight years ago, Larry Moneta and his wife took the plunge to become vegan, cutting all animal products out of their diets. His wife has a family history of cancer and after reading The China Study1 she was inspired to try going vegan for 30 days. He agreed to try it as well, and neither of them looked back. Although he doesn’t expect others to quit cold turkey (literally), for him it was all or nothing. Why? Eating meat sparsely would be a tease. As he says, “Tell me I can have a cheeseburger once a month and I’ll creep back to eating them all the time.” Through his commitment to a diet free of animal products, he has learned a lot about nutrition and has channeled this knowledge to create a groundbreaking, and more importantly, delicious dining program here at Duke. We all know Duke is the best school in the country, and soon 6

DUKE BITE WINTER 2016

Contents of LMo’s vegan fridge

its food will be too.

With forty years of experience working with Duke students, Larry Moneta is tuned in to students’ questions, concerns, and complaints (he even reads Yik Yak!). Although it may be impossible to please every student all the time, he aims to get as close as possible. His vision for the new West Union extends beyond just providing good food. LMo wants Duke’s new dining facilities to foster a sense of community. Currently, many students grab quick meals to-go and

scarf them down in the library, but with improved communal seating options, more appealing facilities, and options for all types of eaters, he hopes that students will sit down a few nights a week to socialize with friends.

Building a dining program centered around community means that every student’s needs must be met. In the past, Duke dining has been berated for its lack of allergy-friendly options, leading some students to even request dismissal from the dining plan. Food allergies have spiked in recent years, and Duke has tried to keep up, but a drastic dining overhaul requires immense planning, time, and money.

The new dining system will provide a variety of affordable, gluten-free, dairy-free, soy-free, nut-free, kosher, vegetarian, and vegan options, all of which will be appetizing, not just edible. All nutritional information will be available and easily accessible for every dish, which will hold Duke’s

Tips from LMo • • • • • •

Eat until you’re 80% full When you’re sitting and working, get up and walk around at least every 50 minutes Adopt meatless Mondays Read The China Study if you’re interested (see footnote for details) If you’re considering becoming a vegan, don’t be worried about lack of options—you won’t be limited (even on campus!)

For vegans (or non-vegans!): Try the Tofu in Peanut Sauce on Tuesdays at the Divinity Cafe

food vendors accountable for every ingredient.

Duke’s inclusive dining options will also expand your palate and span a variety of cuisines. New features and dining options will include (but are not limited to) a paella bar, Tandoor ovens for Indian food, pizza ovens for Italian food, and Southern cuisine.

Duke will even have some farm-totable vendors (so trendy!): the new steakhouse will serve local, grassfed meats and Marketplace has already started cooking with herbs from its very own living wall. With the installation of a teaching kitchen and cooking classes, students will graduate knowing more about their food and how to cook.

Fostering community also means supporting local Durham restaurants.

Duke wants to help support community vendors and bring the restaurants that students love to campus. This means that favorites like Geer Street Garden and Enzo’s Pizza will no longer be a drive away— they’ll be right on West Campus for students to enjoy on food points. Duke also plans to invite emerging community chefs to campus, which will allow them to test their best dishes and get feedback from students.

All of these fancy options sound great, but they need to be affordable.

Cost is the biggest complaint that administration receives from students with regard to on-campus food. LMo believes that “good food should not be a privilege.” Students will be able to

Moneta standing proudly in front of the new West Union

eat as healthy as they’d like to without emptying their wallets.

Ultimately, Moneta hopes that students will use the school’s new options to become more informed about the food they’re putting into their mouths. With the new West Union, students will have an inviting

place to gather with friends, learn about new cultures through food, and eat mindfully. Chances are you’ll remember the nights you spent chatting with friends over nitrogen ice cream more than the all-nighters you pulled in Perkins. If only us seniors weren’t graduating and could be here to experience it.

1. The China Study is a book written in 2005, that reveals the relationship between consumption of animal products and chronic illnesses such as coronary heart disease, diabetes, and various types of cancer.

A preview of the new West Union

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THE DUKE GUIDE TO FOOD EMOJIS CARLY LINCENBERG

SEND THIS:

IF YOU WANT TO SAY THIS: 10PM SUNDAY NIGHT: I’m sick of studying and craving dessert...Let’s get Parlour?

11AM THURSDAY MORNING POST-WNS: Need. Monuts. Now.

2AM SATURDAY NIGHT: We should definitely drunk order from Heavenly Buffalo tonight.

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DUKE BITE WINTER 2016

1PM ON A SUNNY DAY: Let’s get coffee at Cocoa Cinnamon so we can feel hipster and pretend to be immersed in the Durham community.

AND EAT THIS:

RAMEN Remix COURTNEY SCHWARTZ & RACHEL SHAPIRO

Sick of eating the same old ramen noodles every single night but don’t have the time, equipment, skill, or budget to expand on your culinary creations? Ramen is a classic staple of college dining, and no dorm room would be complete without a half-empty case of ramen packets sticking out from under the bed. Just because ramen is convenient, no student chef should have to suffer from a lack of variety in his or her meals. Get your microwaves ready because we’re bringing you three new twists on your go-to dorm room meal!

SPICY PEANUT NOODLES Prepare the noodles as indicated on the package. Do NOT use the seasoning packet or dehydrated vegetables. Drain the noodles and place in a bowl with cold water.

Meanwhile, mix 3 tablespoons of chunky peanut butter with half of the seasoning packet, 1 teaspoon of soy sauce, and 1 tablespoon of siracha sauce. Drain the noodles and coat them with peanut sauce. If the sauce is too thick, add a few drops of water. Garnish your cold noodles with dried coconut flakes, cilantro, peanuts, and squeezed lime juice.

CHOCOLATE RAMEN Prepare the noodles as indicated on the package without the seasoning packet and dehydrated vegetables, but this time, add 1 cup of brown sugar to the water. When the noodles are done cooking, remove almost all of the liquid. Add in 1 teaspoon of vanilla extract and ¼ cup of chocolate syrup (note: you can also melt chocolate to make chocolate syrup). Mix together the ingredients, and coat the noodles in chocolate sauce. Sprinkle confectioner’s sugar on top, and enjoy your ramen dessert!

[RA] MAC & CHEESE Prepare the noodles as indicated on the package, and again, do not use the seasoning or vegetables. Drain the noodles. Melt two tablespoons of butter in the microwave, mix in 3 tablespoons of flour and ½ teaspoon of salt. Add 1 cup of milk. and stir until the mixture becomes smooth. Microwave for 1 minute, remove and stir, and microwave again for another minute. Next, add in 1 cup of grated cheddar cheese and mix until completely melted. Slowly pour the cheese sauce onto your noodles (note: you may not want to use all of the sauce, depending on your personal cheesiness preference). Mix well, and place in the microwave for an additional 2-3 minutes. Eat hot!

TAKE IT TO THE NEXT LEVEL Spice it up: Pepper (black, white, cayenne, Szechuan), chili flakes

Get saucy: Rice wine vinegar, soy sauce, fish sauce, lime juice, miso paste, sesame oil, chili oil

Eat your veggies: Add leafy greens, scallions, or bean sprouts to the hot ramen broth and they will cook instantly! For all other fresh vegetables, add them to the noodles prior to microwaving. For frozen vegetables, thaw them and then add to the cooked ramen.

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Let them eat (MUG) CAKE! BROOKE ALTMAN

Who says it has to be somebody’s birthday for you to enjoy a piece of cake? But, let’s be honest, it’s pretty sad (and messy) to make a whole cake for yourself. We’ve got just what you need for a night alone in your dorm room. Mug cakes are simple to make in your microwave, and require only a few ingredients. So, if you have a sweet tooth and like instant gratification, these recipes are perfect for you!

TREAT YOURSELF TO SOMETHING SWEET RECIPE 1: BLUEBERRY MUG CAKE

PREP TIME: 4 MINUTES | COOK TIME: 1 MINUTE Combine all ingredients except the blueberries in a large microwave-safe mug. Whisk until the batter is smooth.

Stir in blueberries into the batter (if you leave them on top they may burst open). Cook in the microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool for a few minutes before eating.

4 tbsp. all-purpose flour 1/4 tsp. baking powder 2 1/2 tsp. granulated sugar 3 tbsp. soy milk 1/2 tbsp. vegetable oil 1/4 tsp. vanilla extract 10 blueberries

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DUKE BITE WINTER 2016

Grease a microwave-safe mug. In a microwave-safe bowl, warm the milk & oil until it is melted. Add vanilla, stevia, sugar, mochiko flour, cocoa powder, coconut flour, & baking powder to the mixture. Whisk until smooth. Pour batter into the greased mug & mix in chocolate chips. Microwave on high for 2 minutes and 15 seconds or until top is firm to touch and bounces back.

Allow the cake to cool for 2 minutes.

5 tbsp. coconut milk 1 tbsp. coconut oil 1 tsp. vanilla extract 15 drops liquid stevia concentrate 2 tbsp. coconut sugar 2 tbsp. mochiko (rice) flour 1-1/2 tbsp. cocoa powder 1 tbsp. coconut flour 1/8 tsp. baking powder dairy-free dark chocolate chips

RECIPE 2: GLUTEN-FREE MUG BROWNIE PREP TIME: 2 MINUTES | COOK TIME: 2-2.5 MINUTES

...IN UNDER 5 MINUTES! RECIPE 3: SNICKERDOODLE MUG CAKE

PREP TIME: 2 MINUTES | COOK TIME: 1-1.5 MINUTES

In a small bowl, whisk together flour, sugar, baking powder, & cinnamon until completely combined. Blend in milk, butter, & vanilla until batter is smooth. Pour into microwave-safe mug with straight sides, in layers, sprinkling a spoonful of cinnamon sugar in as you go. Microwave on high for 1 to 1.5 minutes. Allow to cool for a couple of minutes before serving. Add toppings.

1/4 c. & 2 tbsp. all-purpose flour 2 tbsp. sugar 1/4 tsp. baking powder 1/4 c. milk (at room temperature) 2 tbsp. salted butter 1/2 tsp. pure vanilla extract 1/4 tsp. cinnamon 11

EATING OUR WAY THROUGH THE WORLD FROM OUR BITE STAFF ABROAD

Ibiza | Hotel Garbi Ibiza Beach Restaurant {Composed salad with carrots, beets, tomatoes, avocadoes, corn, white asparagus, hardboiled eggs, & tuna} Celina Ticoll-Ramirez

Florence | Osteria San Spirito {Pomodoro spaghetti with grilled vegetables} Sami Cohen

Paris | Creperie Framboise {Egg, cheese, arugula, tomato, & truffle oil crepe} Katie Gladstone

Geneva | Qibi I Urban Smart Food {Veggie wrap with apple detox juice} Vida Robinson

Madrid | Federal CafĂŠ {Avocado toast with cilantro & lemon} Laura Valentine

Berlin | Roamers {Fig toast with goat cheese & hazelnuts} Sami Cohen

London | Tsunami {Flaming Scallops} Isabelle Wechsler

Buenos Aires | Ninina {Eggs Benedict} Amanda Ager

Melbourne | Hardware Societe {Bacon, eggs, & hot tomato sauce on a brioche bun} Nataly Lambert Share your abroad eats with us on Instagram @dukebite or email us at thedukebite@gmail.com.

Cape Town | Four and Twenty {Caramelized onions, smashed avo, Danish feta, soft poached egg with balsamic glaze} Emily Dunkel and Leah Reisman

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(slow) COOKED TO PEFRECTION HAYLEY BOHART & BROOKE ALTMAN

In college, there never seems to be enough time to cook a satisfying and nutritious meal. If you miss coming home after a long day of school to your mom’s delicious cooking, you should invest in a slow cooker! Simply put all the ingredients in the pot before your 10 am class, and by dinnertime you will have a hot meal waiting for you (and a kitchen that smells good too)!

1 tbsp. olive oil RECIPE 1: CHICKEN, QUINOA, & BUTTERNUT SQUASH STEW 1/2 medium onion, chopped 1 1/2 garlic cloves, minced PREP TIME: 20 MINUTES 2 skinless, boneless chicken breasts COOK TIME: 7 HOURS 3 c. butternut squash (peeled and cubed) 3-4 SERVINGS ¾ c. diced tomatoes, fresh or canned 3 1/2 c. chicken or vegetable broth 1 bay leaf 1 tsp. oregano 1 tsp. dried parsley 1 tsp. curry powder 1/4 tsp. red chili flakes 1/4 tsp. cayenne pepper 1/2 c. quinoa

1 very ripe banana, mashed 1/8 c. almond butter (or any nut butter) 1/2 c. almond milk 1 1/2 tbsp. brown sugar 1/2 tsp. cinnamon 1/2 tsp. vanilla 1 tbsp. flax seed 1/2 c. steal cut oatmeal banana, berries, sliced nuts for topping (optional)

Mix together mashed banana & almond butter using a fork until combined. Add milk, brown sugar, cinnamon, vanilla & flax seeds & mix until combined. Stir in oatmeal. Place bowl in slow cooker. Add 1-2 cups of water. Cover slow cooker & cook on low for 7-8 hours. Carefully remove bowl from slow cooker. Stir until mixture is combined. Add desired toppings.

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DUKE BITE WINTER 2016

Heat the olive oil in a small pan, then sauté the chopped onion & garlic until lightly browned.

Place chicken breasts in the bottom of the slow cooker. Add all other ingredients on top of chicken & cook on high for 3-4 hours or 7-8 hours on low. When finished cooking, discard bay leaf. Take out chicken breasts & shred with a fork. Return shredded chicken to stew & stir to combine everything evenly. Serve topped with fresh parsley.

RECIPE 2: NUTTY BANANA OATMEAL PREP TIME: 15 MINUTES COOK TIME: 7 HOURS 3 SERVINGS

DEVIL’S FOOD: AMERICAN MELTDOWN CARLY LINCENBERG

On the search for the best grilled cheese in Durham? Personally, the grilled cheese from the food truck outside of Shooters just wasn’t doing it for me. When I first bit into the “Pigs and Figs” grilled cheese from local food truck, American Meltdown, I was sold. American Meltdown creates gourmet grilled cheeses using local ingredients. Look for the truck traveling around the Triangle area or visit the new store location at Southpoint mall. Although I still recommend making the trip for the real thing, you can now get your gourmet grilled cheese fix by making this masterpiece at home!

PIGS AND FIGS PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES

2 slices of oval shaped sourdough bread from Guglhupf 3 oz. Holly Grove goat cheese 3-5 black mission dried figs Blazed Glaze balsamic reduction About 2 oz. of speck Cut bread into thin slices. Lightly butter two slices. Spread a generous amount of goat cheese on one slice of bread making sure to cover the entire surface. Evenly place dried figs and speck on top of the layer of cheese.

Delicately drizzle balsamic reduction. Grill sandwich in a panini maker until bread turns golden brown and cheese reaches a melted consistency. Devour grilled cheese!

[

CAN’T FIND? TRY THIS

]

Guglhupf bread: Any fresh sourdough bread Holly Grove goat cheese: Goat Lady Dairy goat cheese sold at Whole Foods Blazed Glaze: Fini Modena or any balsamic reduction that comes in a squirt bottle Speck: Prosciutto or smoked ham

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FIRST TIME AT the Rodeo?

SOPHIE CUMMINS

Believe it or not, Durham was not always the foodie city it is now. Years ago, before our high school dreams brought us to the Bull City, there were very few restaurants to choose from. Their predecessors? Food trucks. Hopeful restauranteurs took the streets in these custom trucks (and bikes and carts!), roaming Durham in hopes of making themselves and their food known in the community.

As many trucks began to develop large followings, they used their temporary wheels to experiment with recipes and perfect their cuisines. Food trucks deserve credit for facilitating the explosion of the Durham food scene and for helping hopeful food entrepreneurs hit the ground running in their earliest days.

Durham’s Food Truck Rodeo is a celebration of these beloved vendors, which bring inexpensive, delicious, and interesting food to the greater Triangle community. We’ve found that there’s no better way to fill your stomach than by spending a sunny Sunday afternoon perusing the 50+ vendor options in Durham Central Park. Where else can you have a five course meal of pizza, Brussels sprouts, grilled cheese, bibimbap, and a Belgian waffle to top it all off?

The Rodeo happens five times a year—be sure to check these trucks out next time, or if you’re really ambitious, stalk them at their daily whereabouts by following them on social media! Here’s the lowdown on some of our favorites.

PIE PUSHERS

YEAR FOUNDED: 2011 Must order: Peachy Pie and Clucking Buffalo How to find ‘em: Wednesday nights at Fullsteam Brewery and Saturday mornings at Durham Farmers Market

BULL CITY STREET FOOD

YEAR FOUNDED: 2014 Must order: Fried green tomatoes and pulled chicken tacos with watermelon salsa (if they have them)!

How to find ‘em: They’re often stationed at Bull City Ciderworks, but check their Twitter for daily updates.

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DUKE BITE WINTER 2016

AMERICAN MELTDOWN

YEAR FOUNDED: 2012 Must order: Pigs ’n Figs and Fried Brussels Sprouts (their signatures for good reason) How to find ‘em: Saturdays at Hunt Street Market, at their brand new brick-and-mortar right by Southpoint, or make it yourself with our Devil’s Food recipe!

MIXED KOREAN TRUCK

YEAR FOUNDED: 2015 Must order: Bibimbap (any variation, but we had it with chicken) How to find ‘em: In Chapel Hill at their brick-and-mortar, or on-the-go according to their online calendar

ONLY BURGER

YEAR FOUNDED: 2008 Must order: Burger with fried green tomatoes How to find ‘em: At their two brick-and-mortars (American Tobacco Campus and Shannon Road)

BELGIAN WAFFLE CRAFTERS

YEAR FOUNDED: 2014 Must order: Campfire (our personal choice), or the Sweet Strawberry (most popular) How to find ‘em: Thursdays from 5PM-9PM on West Campus and Saturday mornings at Cocoa Cinnamon

MEALS ON WHEELS TO BRICK-AND-MORTARS

Cocoa Cinnamon (420 W. Geer Street): This cozy coffee Did you know these popular restaurants first got started shop serves some of the best drinks around. It started as bikeCOFFEE, a tricycle serving select hand-crafted coffee at by serving their food from mobile vehicles? events in Durham.

Monuts Donuts (1002 9th Street): You’d never know that this student favorite had humble beginnings on a tricycle. After starting The Parlour (117 Market Street): Repurposing an old mini her business on a bike, it wasn’t long before owner Lindsay Moriarty school bus allowed this joint to show off its homemade ice saw an overwhelming demand for her donuts and opened up cream in a new place every day. The Parlour’s small-batch her first store in downtown Durham. The buzzing breakfast shop ice cream, made with local and seasonal ingredients, can now be found in its newly renovated space downtown. outgrew its first location and has since moved to Ninth Street.

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PINKIES UP!

COURTNEY SCHWARTZ & RACHEL SHAPIRO

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DUKE BITE WINTER 2016

MARKETPLACE hacks CLAIRE WIEBE & JEAN YENBAMROONG

Calling all Freshmen: Congratulations! You’re halfway through your first year at Duke. Do you know what that means?

You’re also halfway through having to eat all of your meals at Marketplace. Here are some sweet hacks to help you make it through the rest of the school year. When you’re looking to splurge after acing a midterm or finishing a tough workout at Brodie, turn to these hacks for some inspiration!

HACK 1: BANANA SPLIT

HACK 2: CARAMEL APPLES

Take your sad bowl of Marketplace ice cream to the next level. Simply slice a banana in half lengthwise and place scoops of ice cream in between. Top the bowl with whipped cream and rainbow sprinkles.

Chocolate sauce, coconut flakes, chocolate chips, and caramel sauce are also available at the frozen yogurt station.

Struggling with a sweet tooth while trying to avoid the freshmen 15?

Combine healthy and sweet to make a caramel apple! Grab an apple, slice it up, and put it in a bowl. Then, head over to the soft-serve topping station and drizzle on some caramel!

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FROM tank TO table SOPHIE CUMMINS

WHERE do Japanese koi, a historic fire station, and incredible pizza meet? At Pompieri Pizza.

Located in Durham’s historic fire station #1, Pompieri is the brainchild of chef-owner and entrepreneur Seth Gross, a Durham restaurateur who fell in love with Neapolitan-style pizza when visiting Italy years ago.

Originally known for his burger joint, Bull City Burger and Brewery, Gross opened Pompieri as a second restaurant. He couldn’t resist the urge to bring the bubbling char of thin crust dough, bursting tomatoes, and creamy hand-stretched cheese to downtown Durham. Pompieri is dedicated to serving authentic pizza made from locally sourced and homemade ingredients.

Gross likes to think that his wood fired oven and open kitchen, along with the restaurant’s name—which literally means “firefighter” in Italian—bring the fire back to the firehouse.

The Japanese koi that swim in tanks by the restaurant’s ordering line may seem out of place, but in reality, their presence is what 20

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A PASSION FOR PIZZA & SUSTAINABILITY ties together Gross’s passion for sustainability and his fiery motif.

When you walk in the door, you can’t miss them, but if you’re not paying close enough attention you will miss what’s really going on in these tanks. They are what allow Pompieri to take “local” to the next level. The fish are part of an aquaponics system, which uses nutrients from the water to grow plants in the soil above the tanks. This means that at Pompieri herbs like basil, thyme, oregano, and parsley are grown in-house, plucked, and served on top of pizzas all in the same day.

Gross’s bold decision to build an aquaponics system was originally met with skepticism, but has since been incorporated as a thriving and unique aspect of his business. Further, it is a conversation starter and a source

of entertainment for customers as they wait in line to place their orders. The tanks are on display so that customers can see what’s growing and understand where their food comes from. Of course, these herbs also add an element of freshness to the pizza that would not otherwise be possible— order a Margherita at 12:30 PM (like we did) and there’s a good chance your basil was just picked at noon. This system also gives Gross’s team a chance to be more creative with the menu: specials change depending on what’s fresh, and the restaurant has to constantly think on its feet to create innovative combinations that best utilize these home grown herbs.

Eventually, Gross hopes to expand his aquaponics system to include edible fish— he has scoured the internet and found freshwater anchovies in Australia, but hasn’t had any luck finding them in the U.S. Until then, the fire-colored koi are the stars of the show and are just one of the many ways that Pompieri is burning with passion.

HOW IT WORKS

STEP 1: Install Aquaponics system

STEP 2: Fish muck up the water and create nutrients

STEP 5: Prepare pizza

STEP 3: Nutrients seep into soil and herbs grow

STEP 4: Harvest the herbs

STEP 6: Cook pizza in 1000 degree oven

STEP 7: Garnish with freshly cut basil and enjoy

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DURHAM’S BEST FOOD SHACKS ELENA KIM AND EMMA KAPLAN

It’s time to take a step back from Durham’s trendy new restaurant scene and appreciate the local shacks that really make Durham the “foodiest” town in the South. These places might not look like much on the outside, but their award-winning dishes will not let you down. We chose our three favorite hidden gems to add to your must-try list.

BACKYARD BBQ PIT

Two Words: Pulled. Pork. “It’s a culture, a way of life.” After trying Backyard BBQ Pit’s pulled pork, you’ll immediately understand what restaurant owner Big Paulie means by this statement. Marked by a modest sign on the side of NC-55, Backyard BBQ Pit is easy to miss, but this family-run hole in the wall serves what is undeniably the BEST southern BBQ in Durham. They’ve been featured on Rachel Ray, Bobby Flay, and Man vs. Food for a reason. They smoke all of their meat in house, and have a secret recipe that makes their BBQ irresistible.

5122 NC-55 Durham, NC 22

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TAQUERIA LA VAQUITA Looking for a place to get your taco fix? And by tacos, we mean authentic Mexican tacos. This unassuming family-run taco stand was converted from a dairy bar and is just around the corner from West campus. Head chef Señor Fidel Rodriguez hails from Veracruz and uses only the freshest ingredients to serve up his favorite family recipes. Get this - each taco will only set you back $2.19. Don’t miss their infamous mole poblano, or their handmade tamales. This is the real deal and is highly addictive. Proceed at your own risk...

2700 Chapel Hill Rd Durham, NC

SALTBOX When it comes to hidden gems, this little shack takes the win. Saltbox Seafood joint serves the finest fish in town.

In fact, the menu changes daily depending on seasonal availability. At the right time of year you’ll get the freshest oysters or perfectly crispy softshell crab. Chef Ricky Moore has over 20 years of experience in fine dining, and reminds us that the simplest food can be the best food.

608 N. Mangum Street Durham, NC

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BEGINNER’S GUIDE TO KOREAN FOOD ELENA KIM

KIMCHI(김치)

GALBI(갈비)

Kimchi is Korea’s national dish and is pretty much the holy grail of Korean food. In fact, it’s estimated that South Koreans consume 40 pounds of kimchi per person annually! There are hundreds of varieties of kimchi but the most common kind is called baechu kimchi, which is napa cabbage fermented with seasonings like Korean chili powder and salt. Kimchi is always served as an essential side dish and is present at every meal in Korea.

Galbi is by far the biggest star in the world of Korean barbecue.

Galbi is marinated grilled short ribs that are made of a similar marinade to bulgogi. However, galbi tends to be much juicier than bulgogi thanks to the rich flavor from the rib bones. Galbi refers to short ribs of any meat, but is most commonly beef, pork or chicken.

BULGOGI(불고기)

JIGAE(찌개)

Bulgogi is thinly sliced beef that is grilled and marinated in soy sauce, ginger, sesame oil, sugar and other spices. The word bulgogi literally means firemeat in Korean. Bulgogi is a staple of Korean barbecue and is an absolute must-try.

Jigae is stew that’s served boiling hot in a traditional clay pot.

There are many different types, but the most common are kimchi jigae (kimchi stew), soondubu jigae (spicy soft tofu stew), and doenjang jigae (soybean paste stew). These stews are tend to be both temperature hot and spicy hot, warming your entire body from the inside out!

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In recent years, Korean food has taken America by storm and it’s no surprise why - it’s tasty, it’s healthy and it packs some serious heat. If you’re unsure of where to start when diving into Korean cuisine, then you’ve come to the right place. You may have already heard of the kimchi craze, but there’s a lot more to Korean cuisine than just fermented cabbage. Check out this guide for some staple dishes you can’t miss when it comes to trying Korean food.

BIBIMBAP(비빔밥)

TTEOKBOKKI(떡볶이)

Bibimbap literally means mixed rice and served as a bowl of white rice topped with various vegetables, meat, sometimes an egg and always with gochujang (spicy red chili pepper paste). The proper way to eat it is to mix everything up first before digging in.

Tteokbokki is one of Korea’s most popular snacks and is widely loved by teenagers and adults. Tteokbokki is made from rice cake that’s cooked with gochujang (spicy red chili pepper paste) along with fish cakes. Be careful, it can be very, very spicy!

PAJEON(파전)

JAPCHAE(잡채)

Pajeon is Korea’s version of a savory pancake and consists of spring onion as the main ingredient. Pajeon can have a variety of ingredients and most often consists of beef, pork, kimchi, shellfish and/or other seafood. It’s savory, warm, and perfectly crispy.

Japchae is a classic Korean noodle dish that’s made of glassy sweet potato noodles stir fried in sesame oil with various vegetables and often beef. It’s sweet yet salty at the same time and is typically served as a side dish.

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BEGINNER’S GUIDE TO DIM SUM RICHARD ASFOUR

XIAO LONG BAO (小笼包)

CHA SIU BAO (叉烧包)

Xiao long bao is a Shanghai style soup dumpling enclosed in a delicate skin made of all-purpose and low gluten flour. The name ‘xiao long bao’ comes from the bamboo steaming baskets they are steamed in, called xiao long. Before cooking, chefs prepare a gel concentrate of meat that melts and becomes a hot soup when cooking. Be careful when taking your first bite, it’s usually hot!

Cha siu bao is a type of bun that is usually filled with Chinese-style barbeque pork. Cha siu bao is usually prepared by steaming or baking. Unlike dumplings, Cha siu bao has a dry, crumbly exterior that pairs well with the succulent pork on the inside.

SHU MAI (烧卖)

HAR GAO (虾饺)

Shu mai is a dumpling that can easily be distinguished from other Har gao is a type of steamed dumpling filled with shrimp. It’s quite dumplings because of its open top. Shu mai is generally filled with pork distinctive in its look as it’s wrapped in a transparent skin. Although it may look fragile, this dumpling won’t break when you pick it up or shrimp, and is often garnered with a diced carrot or fish roe. with chopsticks.

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As college students, we’ve all given into temptation (or have just wanted a cheap meal) and ordered a plate of Chinese takeout. We’re all familiar with beef & broccoli, lo mein, and General Tso chicken with a side of rice. But what about those Chinese foods that aren’t served at Panda Express or the stir-fry station at Marketplace? Yes, there is such a thing. One delicious type of Chinese food that may not be as well known as others is dim sum. Dim sum is basically snack-sized foods usually prepared and served in steamer baskets or on a small plate. Here’s a guide for a few types of dim sum so that next you find yourself at an authentic Chinese restaurant you can try something new.

CHEE CHEONG FUN (猪肠粉) LO MAI GAI (糯米鸡)

Chee cheong fun is a type of rice noodle roll that can be filled with a variety of foods such as vegetables, shrimp, or pork. These rolls can then be topped of with a seasoned soy sauce and sesame seeds for more flavor. Although the name extends to all types of rice noodles, chee cheong fun literally translates into pig intestine noodle, as a plain rice noodle is rolled more tightly and looks like pig intestine.

Lo mai gai is a classic dim sum dish that originated in the SouthernChinese province of Guangdong. It’s a ball of rice mixed in with chicken, vegetables, and other fillings and is then wrapped in a dry lotus leaf and steamed. North America even has its own variations of this traditional Cantonese dish, as the rice is often wrapped in banana or grape leaves instead of lotus.

Living in the South, many of us have sampled delicious barbeque ribs.

But have you ever had Chinese-style spare ribs? These small boney pieces of meat can be prepared in a number of ways and are cooked in a sweet and savory sauce.

Fun gor is another steamed dim sum dish. These half moon shaped delicacies are generally filled with foods such as shrimp, ground beef, and various dried vegetables. These fillings are then wrapped in a thick dumpling wrapper.

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SPARE RIBS (排骨)

FUN GOR (粉果)

VEGGIFY IT SOPHIE CUMMINS

Ever wish you had a way indulge in your favorite not-so-healthy foods without guilt? These recipes sub in a variety of vegetables for carbs, calories, and processed junk. With a little manipulation, veggies can take on the shapes, flavors, and functions of other foods.

We’ve done the work for you and transformed decadent meals into well-balanced dishes without sacrificing taste and satisfaction!

SWEET POTATO PANCAKES

The benefit: Sweet potatoes are packed with Vitamin A, Vitamin C, B-Vitamins, potassium, fiber, manganese, and iron. Also, most pancakes contain white flour, which is processed and can cause health issues when consumed frequently.

1 small sweet potato 2 large eggs 1/2 tsp. cinnamon 1/4 tsp. baking soda Coconut oil (if you don’t have any, any other kind of cooking oil is fine) Salt to taste Add-ins (ginger, nutmeg, chocolate chips) Toppings (fruit, maple syrup, honey) Wash, peel, and cut sweet potato into small cubes.

Steam potato in a pot with hot water (or put it in the microwave with water for 5 minutes). In the meantime, whisk eggs with a fork until frothy. Once the potato is steamed, mash and mix these two ingredients together. Add baking soda, cinnamon, salt, and any other add-ins and mix to create a smooth batter. Heat a skillet over medium heat and lightly cover the bottom with coconut oil. Drop batter into skillet in a pancake-like shape and cook for about 3 minutes or to your liking. Flip the pancake and cook the other side equally. Repeat for the remaining batter. Enjoy with The verdict: The pancakes were a little difficult to flip because of their consistency, but they were your favorite toppings—fruit, honey, whipped cream, or still delicious. Even with the addition of chocolate chips, our sweet potato pancakes felt lighter and healthier than normal pancakes. We topped ours with fresh berries and cleaned our plates whatever you can think of! in minutes.

QUICK FIX: BUTTERNUT SQUASH FRIES

All you need is 1 large butternut squash and kosher salt!

Preheat oven to 425 degrees. Slice off the ends of one large squash and cut it in half width-wise. Cut the round bottom piece in half and scoop out seeds. Cut squash into French-fry like spears. Coat a baking sheet with non-stick spray and spread squash evenly. Be sure to blot away the moisture with a paper towel. Sprinkle with salt to your liking.

Bake for 20 minutes, flip, and bake for another 20 minutes. Carefully remove fries from the baking sheet and let cool.

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CAULIFLOWER PIZZA

The benefit: More nutrients and less processed ingredients. Cauliflower contains Vitamin 1 medium to large head of cauliflower C, K, riboflavin, magnesium, and thiamin. Its combination of vitamins, minerals, and 1/4 tsp. kosher salt 1/2 tsp. dried basil antioxidants can help boost cognitive function and improve blood pressure.

1/2 tsp. dried oregano 1/2 tsp. garlic powder A sprinkle of crushed red pepper 1/4 c. shredded parmesan cheese 1/4 c. mozzarella cheese 1 egg pizza toppings (we used pesto, mozzarella cheese, grape tomatoes, & mushrooms) Preheat oven to 450 degrees. Wash and dry cauliflower.

Cut off florets and pulse them in a food processor until cauliflower has a snow-like consistency. Place “snow” in a bowl, cover, and microwave for 4 minutes. Let cool and then wrap in a dish towel to wring out as much water as possible (this will ensure that your pizza crust is not crumbly). After excess water is removed, pour the cauliflower into a bigger bowl and mix in all ingredients (except toppings). Mix very well with your hands. Cover a baking sheet with parchment paper or non-stick spray and form dough into a pie shape, The verdict: This was our favorite veggie manipulation. The crust had a great consistency making sure it’s tightly packed. Bake until the dough turns and didn’t fall apart. Truth be told, the cauliflower itself didn’t add much to the pizza, but it golden brown—this took about 20 minutes for us. Let cool for a minute, add toppings to your liking, and return to oven for provided a great delivery mechanism for our delicious toppings. another 5 to 7 minutes until cheese bubbles.

CHICKPEA CHOCOLATE CHIP COOKIES 2 cans chickpeas, drained & rinsed (500g once drained) 1 c. quick oats 1/4 c. unsweetened apple sauce 1/2 tsp. salt 1 c. chocolate chips

1 & 1/2 c. brown sugar 3 tbsp. oil (we used coconut, but canola & vegetable are also good options) 2 tsp. pure vanilla extract 1/2 tsp. baking soda 2 tsp. baking powder

Preheat oven to 350 degrees.

Blend all ingredients except for the chocolate chips in a food processor. Mix in chocolate chips and spoon batter onto a greased cookie sheet (note: the batter won’t expand much, so make sure to flatten out completely). Cook for about 12 minutes or until slightly brown.

The benefit: Chickpeas are great for your digestive system because they are high in soluble and insoluble fiber. They contain high levels of protein and iron. Additionally, you’re eliminating processed white flour and adding in oats, which provide antioxidants, have cardiovascular benefits, and help improve your immune system.

The verdict: While we were a bit skeptical about using chickpeas in our cookies, the substitution exceeded our expectations. These definitely tasted best straight out of the oven when they were warm and gooey. Overall, we could barely taste the chickpeas and didn’t regret eating an extra cookie (or two).

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HIDDEN GEMS OF WHOLE FOODS HAYLEY BOHART & KATHARINE GILBERT

If you’re anything like us, you stop at Whole Foods at least once a day and have spent more money at the hot bar than any other dining establishment in Durham. We challenge you to move away from the never-changing salad bar, pre-made sushi section, and make-your-own trail mix station to discover some more unknown treats at WF that are healthy, delicious, and are sure to add some variety into your day!

ZESTY GARLIC HUMMUS

EARTH BALANCE P.B. POPPS

WHERE TO FIND IT: Prepared food section by the drinks

WHERE TO FIND IT: Chip, cracker and snack aisle

WHY WE LOVE IT:It’s a new spin on hummus with a garlicky kick.

WHY WE LOVE IT: A tasty gluten free and vegan snack that’s the perfect mix of popcorn, granola and peanut butter.

SONOMA CHICKEN SALAD

WHERE TO FIND IT: Prepared food section by the drinks WHY WE LOVE IT: The perfect balance of crunchy walnuts, sweet grapes, and satisfying chicken in a not-so-mayonnaisey dressing.

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AVOCADO VINAIGRETTE

WHERE TO FIND IT: Produce section WHY WE LOVE IT: Low sodium, no added oil, a smooth texture, and tangy finish make this dressing a a great and versatile condiment.

NUTTZO NUT & SEED BUTTER

WHERE TO FIND IT: Nut butter section WHY WE LOVE IT: 7 types of nuts and seeds go into the mix, and the chocolate flavor makes it taste like a healthier version of Nutella!

WAY BETTER SNACKS (SWEET POTATO)

WHERE TO FIND IT: Chip, cracker, and snack aisle

ALTER ECO DARK CHOCOLATE W/ DARK COCONUT TOFFEE

WHERE TO FIND IT: Chip, cracker, and snack aisle

WHY WE LOVE IT: A healthier chip you can feel good about. WHY WE LOVE IT: Coconut toffee gives a salty crunch that contrasts nicely They are made with real sweet potatoes, creating a sweet and with the buttery, smooth dark chocolate. salty snack.

SIGGI’S YOGURT

KEVITA PROBIOTIC DRINKS

WHERE TO FIND IT: Dairy section

WHERE TO FIND IT: Drinks section

WHY WE LOVE IT: Icelandic-style yogurt that has more grams of protein than sugar and comes in a variety of unique flavors (try the pumpkin & spice)!

WHY WE LOVE IT: A thirst-quenching sparkling drink with probiotics (our favorite is the the coconut flavor).

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Comfort TUNES SOMETIMES WE ALL NEED THE MUSIC EQUIVALENT OF WARM COOKIES & A GLASS OF MILK. MIKA DESHMUKH The weather is getting chilly and the walk from blue zone seems even more ominous than usual. If only we could turn off our alarm clocks, wrap up in a blanket, and stay in bed all day. Now that you have some new recipes to try at home, nothing’s stopping you from taking the day off and chowing down on a grilled cheese with a side of butternut squash fries and a mug cake for dessert. These comfort foods wouldn’t be complete without some great comfort music. So climb back into bed and put on these tracks for a gloriously lazy winter day.

“Simple as This” by Jake Bugg “Roll with It” by Easton Corbin “Had to Hear” by Real Estate “Girl” by Grouplove “Island in the Sun” by Weezer “Stay Gold” by First Aid Kit “The Throw” by Jaguar Ma “The Cave” by Mumford & Sons “She Said, She Said” by The Black Keys “The Wire” by HAIM “Matilda” by alt-J “Step” by Vampire Weekend “Mississippi” by The Griswolds “The Thunder Answered Back” by Eskimeaux 32

DUKE BITE WINTER 2016

“Tenerife Sea” by Ed Sheeran

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