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Sweet & SAVORY
Where to go for the best food & drink in town
2 | WEDNESDAY, MARCH 2, 2022 | SWEET & SAVORY
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text: THE STANDARD to 22828 to subscribe! Job Opening: Editor-in-Chief of The Standard for the 2022-2023 academic year. Required qualifications: To be eligible, candidates must be enrolled as full-time undergraduate or graduate students at Missouri State University, must be committed to full-time enrollment for the 2022-2023 academic year, must be in academic good standing with a cumulative grade-point average of 2.5 or higher, and must be eligible for student employment. Preferred qualifications: Candidates should be able to demonstrate an adequate background to carry out the duties of this position, through academic coursework and/or work experience. Duties: The successful candidate will begin work in summer 2022. (Summer enrollment is not required.) Duties include overseeing the newspaper's editorial operation; supervising the writers, copy desk, section editors, graphic designers and photographers; establishing and maintaining consistent editorial deadlines; organizing copy flow; guiding staff in the overall production of the newspaper; selecting the editorial staff in consultation with the faculty adviser; and upholding The Standard's ethical and professional standards. To Apply: Applications may be submitted at The Standard's office in Clay Hall, 744 E. Cherry St. Each candidate’s application must include a letter of application, a resume, three letters of reference, the candidate’s proposed fall 2022 class schedule, and samples of work that demonstrate the candidate’s ability to perform the duties of the position. Applications must be received in The Standard office no later than 5 p.m. on Wednesday, March 30, 2022. Interviews: The Advisory Board for Student Publications will interview candidates in April at a time and location to be determined. For additional information, please contact Jack Dimond, faculty adviser, at 417-836-8467 or JackDimond@MissouriState.edu.
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Let’s chow down! A culture is often directly reflected in its food. Growing up in the Springfield area, I had a front row seat to how local restaurants reflect the people of our city. The food you can find here shows the city at its finest. With so many new and interesting places to eat appearing in the city every day, you’re never too far from another amazing restaurant you might love. I love meeting people and introducing them to my favorite local dishes and restaurants as well as trying new foods. From eating cashew chicken and crab rangoon with my family on Friday nights (see page 7) to stopping for ice cream after a late night out (see page 8). Beyond its importance as a staple of our social lives, food is also crucial for our health and wellness as college students. Whether it be finding ways to balance our budget and the
ingredients in our pantry in new and interesting ways (see page 10) or making sure our community stays well fed and we reduce food insecurity (see page 4), food is constantly on our minds as students. The Standard staff hopes to introduce you to some of our favorite restaurants in town and share our love of food with you. Because food is so personal to us, we have chosen to place our writers’ favorite foods in our bylines for this issue. Four of our writers also went on quests to find the best versions of some of their favorite dishes and drinks in Springfield (see pages 6, 7, 8 & 9). We are glad this paper has made its way into your hands, and we hope you enjoy reading about the diverse food and drinks Springfield has to offer!
- Lillian Durr, editor
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Food organizations provide help one meal at a time MAKAYLA MALACHOWSKI Reporter Favorite Food: Pizza
The COVID-19 pandemic has only exacerbated difficulties for students, faculty and their families. Lasagna Love, a global nonprofit organization, sought to help those impacted by the pandemic by providing them with homemade lasagna. Bear Pantry helps students and staff on MSU’s campus.
Lasagna Love
Lasagna Love, based in Somerville, Massachusetts, started at the beginning of the pandemic. Rhiannon Menn, founder of the blog “Good to Mama,” wanted to help families who were struggling financially, physically and emotionally as a result of COVID-19. Menn and her daughter, Cimorene, started cooking meals and delivering them to families in their neighborhood. “Lasagna is something that a lot of people take comfort in,” Heather Harris, regional director for Missouri, said. “It’s a heartwarming sense of home, and for some people, it’s a family recipe.” Harris said she joined Lasagna Love in 2021 because she wanted a way to give back to the community, even though she found it hard as a working mother to commit to other organizations that require time and specific hours each month. Conversely, volunteers for Lasagna Love can create their own schedules, Harris said. Volunteers make the lasagnas, and they have control over the ingredients, how many families
they would like to serve and how far they want to drive to deliver. Lasagna Love also caters to large-scale events, such as donations for hospitals and healthcare workers or food pantries, Harris said. There are many organizations in the city of Springfield that help individuals with food insecurity. One that may be closer to home for students is Missouri State University’s Bear Pantry, which opened for students in January 2019.
Bear Pantry
“We’re funded by the university’s foundation, which makes us different from other food banks and pantries,” Kylie Mignone, graduate assistant of nutrition and dietetics and Bear Pantry volunteer, said. Mignone said there are no qualifications students and faculty must meet to use the services of the Bear Pantry; they just have to be a part of the MSU community. The pantry battles food insecurity by word of mouth and social media channels to encourage individuals to get what they need, including food or hygiene items, Mignone said. There are a number of ways students can get involved with the Bear Pantry, Mignone said. This includes signing up to volunteer, hosting food drives or donating. Students who are out of state can also donate items through the organization’s Amazon wishlist. When students volunteer at the Bear Pantry, Mignone said they help with a variety of tasks. These include cleaning, organizing the pantry, checking expiration dates on donated goods and keeping the shelves of the pantry stocked. Mignone said volunteer time slots are typically two hours. Both Lasagna Love and the Bear Pantry have seen successes in helping the community. According to Harris, Lasagna Love has served 700,000 individuals with their delivery service, and Mignone said the Bear Pantry has seen 40-50 people daily in the last year.
File photo/ THE STANDARD The Bear Pantry is located on the first floor of the PSU, and availible to any MSU student or employee. The pantry is open Mondays through Thursdays.
To request a meal through Lasagna Love for yourself or someone else, you can visit lasagnalove.org and click Request. To volunteer at MSU’s Bear Pantry, visit their page at givepulse. com or call 417-986-1915.
Balance meal swipes, Dining Dollars to avoid going hungry SHANE SANSOM Reporter Favorite Food: Pizza Budgeting is one of the biggest challenges students face on campus. College is often the first time they are completely in charge of their own meals. It’s not uncommon for many freshmen to indulge in fast food, but that takes a lot out of your pocket. Thankfully Missouri State University offers many different systems to make sure that you stay well fed during your study on campus. Since most freshmen live on campus, each housing plan includes a meal plan of your choice. As a part of your meal plan, you can have 10, 14, 19 or unlimited weekly meal swipes, which can only be used at the
Blair-Shannon and Garst dining centers. Meal swipes are reset at the beginning of each new week and do not carry over. The meal plan also provides dining dollars, which are included in a housing contract and act as a debit account. As long as your housing contract remains the same, dining dollars will be added at the beginning of each semester. If you want more dining dollars during the semester, you can pay for more; dining dollars come in bundles starting at $50 on Missouri State’s website. Dining dollars can be used at the various restaurants on campus such as Chick-Fil-A and Subway in the Plaster Student Union or Einstein Bros. Bagels in Glass Hall. You can always eat off campus, too, but if you’re in between classes it might be more convenient to grab a bite to eat at the dining
Garst Dining Center features a cafeteria-style facility with an all-you-caneat layout. The cafeteria is located between Hammons and Hutchens houses on the MSU campus.
Photo by Sloane Galindo Q@slee.createsthings hall. If you run out of per-week meal swipes, you can still eat there for $7.80 a meal. Both dining dollars and meal swipes are placed directly on your Bear Pass, so make sure you don’t leave your dorm without it. As the semester continues, keep track of how many meal swipes you’re using, how
many dining dollars you have and how much is in your own bank account. You can check the status of your swipes and dollars on MyMissouriState in the Campus life tab under the Bear Pass Card Account Managing system. Here you can also add more dining dollars to your account.
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Save money on groceries, minimize food waste with preservation know-how ABBY TEITELBAUM Reporter Favorite Food: Quiche Food spoilage is a problem many people face. Whether it is watching fresh produce go bad on a counter or opening a carton of milk to see it has spoiled, food spoilage can disrupt plans and lead to spending much more in the long run. To properly plan for budgeting and meals, preservation must be taken into account. According to the United States Department of Agriculture, food waste is estimated at about 20-30% of the food supply. Food loss and waste is defined as the edible amount of food available for human consumption but is not consumed for any reason. Food waste is a regular problem in the production and consumption of food, coming from food spoilage and consumers buying or preparing more food than necessary and throwing out the extras. Wasting food can mean losing a large amount of money. Dr. Deborah Piland, a professor of biomedical sciences at Missouri State University, said that this amount of food waste equates to 108 billion pounds and between $2-4 billion lost every year. “Once a food, either plant or animal, is harvested, it is going to decrease in quality,” Piland said. “Microorganisms are able to grow and spoil the food, fats go rancid, proteins start breaking
Graphic by Noah Huettenmeyer Q@nhuett.21
down and oxygen and light are responsible for food going bad.” Additionally, many foods are very high in water, creating the perfect environment for microorganisms to grow. The natural breakdown of foods makes clear that if food is not eaten, it will spoil. However, even if it cannot be immediately consumed, the shelf life of food can be easily prolonged. There are many different ways to preserve food. “One way is to refrigerate it,” Piland said. “You can reduce the temperature and extend the shelf life. Refrigerating and freezing are both fairly simple ways to preserve. Food in a freezer
is good for about 3-6 months, depending on the conditions.” Some other preservation techniques include dehydrating to remove water and canning. Food dehydrators can be found in stores for as low as $40. In addition, freezing food is a simple process. According to the USDA, freezing keeps food safe almost indefinitely when a freezer is set to zero degrees Fahrenheit or below. Food should then be thawed in a refrigerator, in cold water or in a microwave in order to ensure its safety. After thawing, food can be refrozen safely without cooking. There are many ways to save money while being mindful of waste. “Frozen and canned foods are good quality products that are often less expensive,” Piland said. “Buying produce is always much more reasonable when it’s in season. For meats and proteins, the less processed the food is, the more reasonable it’s going to be. A lot of products that are off-brand or store brand are made by major companies and they are of similar quality to name brands. You can purchase less expensive foods in bulk to preserve them by pickling, dehydrating or freezing. Anything can grow in a pot, so you can grow your own food, too, and it will always taste better.” Another way to fight food waste while saving money is investing in “ugly” produce. While part of the food waste problem is associated with how
Wine about it, why don’t you Wine seems to be one of the trickiest spirit to drink. One has to know the right color, taste, aroma and sometimes even a foreign language to grasp what on earth they are buying. Calling a grape a ‘Zinfandel’ or ‘chardonnay’ is like calling an elephant a ‘pachyderm’ or a camel a ‘dromedary.’ It might seem confusing and overwhelming at first, but there are things students can do to jump-start their journey of wine appreciation. Students looking to break into oenology, the study of wine, must understand some key components before to buying a bottle. One of the first steps in oenology is to locate a sommelier. This is an individual trained on the tastes of wine, knowing what to recommend and why. Karl Wilker, Missouri State University research professor of oenology and distillation, is a trained sommelier. Wilker said students should try a variety of wines to see what works for them. They should, however, limit themselves to a single glass of wine per day. “Typically, people start out with something a little sweet, maybe whites, and then move into dryer whites and then dryer
TINSLEY MERRIMAN Editor Favorite Food: Sushi
Illustration by Dorottya Faa Q@disaaky reds,” Wilker said. “In general, it’s just the way people work because it tastes a little bit different to things that they’re usually used to.” The next step is to differentiate between the flavor, body and notes of a wine. Wilker said a wine’s flavor is a combination of the aroma and taste. Body is how the wine actually feels in the mouth, either lighter or heavier than other liquids. Notes refer specifically to the aromas coming from the wine, for example fruitiness or floral scents. Wine is often enhanced by its surroundings. Wilker gave the example of a sour wine paired with a dessert; the combination results in the sour wine tasting even more so. As for food pairings, he said one of his favorites is ham with a dry rosé, a dry red wine.
food is grown, transported and damaged in production, consumers also have a large role to play. “We are very picky about what our food looks like,” Piland said. “We have a very low tolerance for anything that does not meet our quality standards. A lot of food that is perfectly fine is not purchased or consumed because of its appearance.” Ugly produce websites, such as Misfits Market and Imperfect Foods, sell fruits and vegetables at discounted prices, making them great resources for students on a budget. While produce sold at these businesses look different from what consumers are used to, they are perfectly fine and have the same nutritional value as produce found in stores. It is also important to keep food that is already present from going bad. “Green bags or Keep It Fresh produce bags absorb ethylene gas and prevent your fruit or vegetable from going bad, and it will greatly extend the shelf life,” Piland said. According to the USDA, food product dating, which tells a food’s “Best By” or “Sell By” date, is used by manufacturers to determine a product’s best quality. This is not an indicator of the product’s safety. According to the USDA, low-acid canned goods often last 2-5 years in a pantry, rice and dried pasta last 2 years, and high-acid canned goods can last 12-18 months. If a product passes the marked date, it will still be safe to eat, provided it has been handled carefully. Some better ways of ensuring whether food has spoiled include checking odors, flavors and textures.
One of the main struggles of wine tasting is selecting the right flavor for the right time, according to Wilker. This is due to several factors in the spirit’s makeup. “Those things are based on sweetness, tartness, tannins and maybe how strong the aromas are,” Wilker said. “Like really floral (wines) may not match up with something else. So there’s a couple categories you would look at and give you an idea whether it would be well or not.” William H. Darr College of Agriculture here at MSU has several courses on the subject, ranging from appreciation to tasting. The only course requiring students to be of legal drinking age is AGP 300, Wine Appreciation for Consumers. MSU also has a winery and distillery located at its Mountain Grove campus that produces wine sold in stores throughout Springfield. Chad Oyer, manager of the Brown Derby Wine Center at 2023 S. Glenstone Ave., said they support the wine produced by MSU. Oyer said taste is one of the most important factors for those looking to start drinking wine. “Start with something younger to get the fruitiness and local to taste the area you’re in,” Oyer said. “Then you’ll graduate into higher ups, like your Pinot Noirs, then something more unique, like your imports.” Armed with this knowledge, prepare a mental checklist for the next time you take a trip to the liquor store. What color of wine do you want? Where is it from? What sort of flavor, body and notes do you like to drink? Ticking off the necessary boxes in the selection helps to provide a better tasting experience and increases one’s knowledge of wine culture, too. For a map of downtown bars and breweries to guide your next barhop, visit The Standard’s website. Cheers!
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The quest for the best: Who has the best vanilla latte in town? CASEY LOVING Reporter Favorite Food: Coffee
Eurasia Coffee Co.
Eurasia Coffee Co. has been a favorite coffee shop of mine since I first started looking in Springfield. The cafe on Commercial Street has one of the best mixes of work and comfort The vanilla oat milk latte has gone by many names. To in the city. The location’s abundance of seating makes it a some, it’s known as a tenant of “basic” drinks — the chick- prime spot for grabbing a cup of coffee and working on whaten strips of coffee. Others deride it for being a “girly drink,” ever assignment I have to do that day. as if masculinity plays a role in what tastes good. But no matter how many mocking monikers it holds, I’ll always call it exactly what it is: liquid heaven. After all, a latte by any other name would taste as sweet. As a frequent coffee drinker, I was thrilled to find the number of great coffee shops when I first came to Springfield. While many are familiar with the normal spots near campus, such as the house trio — Potter’s House, Travellers House and Mudhouse— there are a shockingly large amount of good spots scattered throughout the city. To highlight some of these shops on a coffee tour, I selected four cafes and ordered the same coffee staple at each: the aforementioned hot vanilla oat milk latte.
The Coffee Ethic
I will always remember The Coffee Ethic as the first coffee shop I visited in Springfield. Though I don’t make it down to the Park Central Square cafe too often, I am almost always pleased with the drinks I purchase when there. I also enjoy the general atmosphere of the shop, perfect for taking someone for a chat or sitting down to work. I was not overly fond of the vanilla latte I drank on my most recent visit. The espresso, which I remember enjoying from previous visits, had an overly acidic taste that overpowered the other flavors. Hardly any vanilla or more general coffee flavors could be found over the sour taste, putting this latte at the bottom of my list. The drink certainly wasn’t all bad, as it was still a warm and smooth pick-me-up on a cold morning. I would simply attribute this to a likely off-day for a shop I recommend visiting and often enjoy.
The Coffee Ethic’s vanilla oat milk latte is $6.15. The Coffee Ethic is located at 124 Park Central Square.
Echelon Coffee
The newest shop on this list, Echelon — located on the corner of Glenstone and Kearney — had my favorite latte of the bunch. The drink had a perfect mix of being coffee-forward while still having enough sweet vanilla to ease off the bitter flavor. For someone who likes neither straight black coffee nor sickly sweet milk drinks, Echelon’s vanilla-light latte gave me the perfect balance I’d hoped for. That being said, the shop’s espresso, rich and smooth, could have easily been enjoyed in a latte as is, no syrup required.
Located at 445 E. Commercial St., Eurasia Coffee Co. serves a 12-ounce hot vanilla oat milk latte for $5.50. If I were to recommend any of the locations on this list to someone who doesn’t view themselves as a coffee drinker, I would definitely pick Eurasia — and that’s not a dig. On top of the stellar atmosphere, the vanilla oat milk latte I purchased at Eurasia was by far the sweetest drink I had of the four. This isn’t to say the store doesn’t have good coffee. I am rarely, if ever, disappointed with my purchases at Eurasia. I simply believe this drink — high on foam and vanilla and relatively low on coffee flavor compared to the other stores — would be the most accessible to those who aren’t looking for a strong espresso taste. While this wouldn’t be my preferred type of latte, I would definitely recommend the shop Echelon Coffee’s vanilla oat milk latte is $5.50. The to those looking for a coffee drink on the sweeter side. cafe is located at 2407 N. Glenstone Ave.
Architect Coffee Co.
Photos by Casey Loving D@CaseyMLoving
Architect Coffee Co. is located at 1604 E. Republic Road. Its 12-ounce vanilla oat milk latte is $5.65.
Though it comes in as the second best vanilla oat milk latte of the bunch, Architect has been my favorite coffee shop in Springfield since I first visited. Their seasonal drinks always become frequent purchases of mine, and their house specialty — a coffee drink with steamed milk, espresso, vanilla syrup, caramel sauce and Himalayan Pink Salt — is uniquely delicious. This isn’t to imply Architect’s vanilla oat milk latte is a slump. I appreciated being able to taste Architect’s incredible espresso without it feeling overwhelmed by the sweet vanilla or foam. The shop’s house-made vanilla paired well with the oaty flavor of the latte as a whole. While I prefer some of Architect’s more unique or ambitious coffee drinks, one can’t go wrong with sticking to the staples at this shop.
My only critique of the drink would come from the generous amount of foam. While I know some enjoy the drink this way, an overly foamy latte isn’t exactly my cup of tea, so to speak. Still, this is nitpicking my favorite selection of the coffee tour from a cute, newly opened location. Home to a number of incredible cafes, I wish I had space to talk about more of my favorite coffee shops throughout Springfield. Whether ordering a vanilla oat milk latte or something completely different, I recommend any of these locations to coffee fans like myself.
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SWEET & SAVORY | WEDNESDAY, MARCH 2, 2022 | 7
The quest for the best:
What’s the best Springfield-style cashew chicken in town? LILLIAN DURR Editor Favorite Food: Crab Rangoon
There are few parts of Springfield cuisine as iconic as Springfield-style cashew chicken. According to past coverage from The Standard, the dish was first introduced to Springfield by creator David Leong, who at the time was working at the Lotus Garden. Leong would later go on to open his own restaurant, Leong’s Tea House, from 1963 until 1997. David and his children then opened Leong’s Asian Diner in 2010; the diner is now owned by head chef — and Leong’s son — Wing Yee, following Leong’s death in 2020. While the dish was introduced by Leong, many different restaurants in Springfield have produced their own spin on the meal. Of those dozens of restaurants, I selected four with the goal of finding the best cashew chicken in the city. Much to my chagrin, choosing a victor was hardly as easy as I had first assumed it would be. Each place provided a unique and wonderful experience. Instead of choosing the best — a truly impossible feat — here is a guide to what made each of these four places stand out.
Hong Kong Inn
Cashew Chicken Daily Special: $6.98 Best Value Hong Kong Inn holds a place near and dear to me. I have spent countless nights at the restaurant’s multiple locations in the city with family and friends, and I have used the drive-thru more times than I remember. Never once has it disappointed. In comparison to the other competitors in my quest for the best, Hong Kong Inn provided a relatively average experience. The chicken seemed to have been fried for slightly longer than the rest, providing a crunchier coating. It was topped with lots of green onions and cashews — a quality that earned lots of brownie points from me. The sauce was thinner and less salty than that of King’s Asian Chef, without being runny or tasteless. I would hardly call it flavorful, but it was far from flavorless. Hong Kong Inn is notable for its affordability. The daily special was the cheapest of the five selected meals, yet it was one of only two of the meals that came with a side — in this case, an outrageously delicious egg roll. Despite the lower price, the food was still high quality and the portion was the second largest of the
five meals represented. For college kids, price is often a make-or-break point, which makes Hong Kong Inn a valuable option.
The Riksha
Cashew Chicken with Fried Rice: $10.79 Unique Sauce Just a few blocks from campus, The Riksha is a convenient stop for takeout for Missouri State students. The chicken was comparable to most of its competitors, although the pieces were notably larger than many of the other options. The crunch was moderate, and the chicken adequately tender. It wasn’t the chicken but rather the sauce that made The Riksha stand out.
Although the dish was originally created by David Leong, countless restaurants across town have tried their own versions of Springfield style cashew chicken. Each has their own take on the dish that makes their business special. touch of spice in this sauce was simply delicious. The light taste of pepper and the hint of onion complemented the chicken amazingly. Compared to the other sauces, which often blended together, the Riksha stood out as a unique take on the Springfield classic. The Riksha’s cashew chicken meal also notably came with an egg roll — which was admittedly much smaller than Hong Kong Inn’s egg roll — and one crab rangoon.
King’s Asian Chef
Cashew Chicken Value Meal: $7.69 Best Sauce When I set out on this quest, I hadn’t had King’s Asian Chef in a few years; I was delighted to find that it’s just as good as I remember it. The chicken was comparable to that of Photos by Diana Dudenhoeffer Hong Kong Inn, with a slightly lighter crunch Q@loveapongo and easier chew. King’s Asian Chef had a mild sauce, which was neither too salty nor too bland. It had a The Riksha featured a unique sauce medium thickness that coated the chicken well with hints of pepper and onion. without leaving an uncomfortable aftertaste or Located at 222 Park Central North in film in my mouth. Out of all of the sauces, this Springfield. The Riksha is the closest is the one I kept dipping back into. King’s Asian Chef really proved that sometimes simplicity of the four quest locations to the is the way to go. MSU campus. While this meal had one of the smallest While I admit I often avoid spicy foods en- portions in the quest, it still was cheap compared tirely, finding even the mildest of hot sauces a to many of its competitors. At under eight dolbit too much to bear, it was the hint of heat in lars, I felt that I got plenty of bang for my buck. The Riksha’s sauce that I loved. The delicate
Leong’s Asian Diner
A la carte cashew chicken: $12.29 Best Chicken Leong’s Asian Diner is the living legacy of the creator of Springfield style cashew chicken, which is why I was not surprised in the slightest when it was amazing. With large pieces of chicken that were delectably tender and moist, Leong’s Asian Diner sets itself apart from the world of fast food cashew chicken. The light, perfectly-fried breading made it clear that the meat doesn’t need to be covered up by the coating: It shines all on its own. The sauce was the thinnest of the competitors, and lightly salty with a strong, though not overwhelming, savory taste. However, the fact that Leong’s price point was nearly two dollars more expensive than the closest competing price point set it back for me. Nonetheless, Leong’s is undoubtedly in a category of its own as a staple in Springfield cuisine. My quest for the best cashew chicken in town reminded me just how many amazing restaurants with the dish on their menu can be found in town. Even as a Springfield native, I am constantly finding new places taking their own take on the classic dish. While my friends and family have their favorite go to, this experience has convinced me to never settle for the familiar and try all the amazing places in town serving my favorite dish.
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The quest for the best:
I asked for a basic, no-frills marg to match. It was only $6, the cheapest on this list. Salted rim, check. Fresh smell, check. My drink was served in a pint glass, though. I began to wonder if there’s a nationwide shortage of margarita glasses, or if Springfield just hates fun. My first sip was fun, but then I remembered there’s supposed to be alcohol in it. The drink was so weak, I sort of felt like I was tossing back 7 Up. I was underwhelmed. The drink is served with Juarez Silver brand tequila, but apparently not much of it. You’d be better off skipping the marg and opting for one of the many beer options instead.
MARGARITAS DIANA DUDENHOEFFER Editor-in-Chief Favorite Food: Crab Rangoon
Margaritas are among the most famous drinks in the world. The simple cocktail has many regional varieties, but the classics always contain tequila, lime juice and triple sec or other orange-flavored liqueur. You’ll often see them frozen or on the rocks, with a salted rim and lime wedge, sweetened with agave syrup or blended with other fruits like strawberry, passion fruit or pineapple. In my book, a good margarita must satisfy several standards. Above all else, it must be fresh and lime-forward. I won’t stand for any boring margarita that skimps on the citrus. Additionally, a marg must be easy to drink — I’m not interested in choking one down. Third is recognizability. Whether it’s the lime wedge, the iconic contours of a margarita glass or some other visual cue, a good marg is one that doesn’t masquerade as something else. Nobody should need to approach me at the bar and ask, “What is that you’re drinking?” I visited four places in Springfield and ordered a classic margarita on the rocks in my search for the best one in town.
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Jose Loco’s – $$$
In a word? Perfect. Jose Loco’s has a comfortable atmosphere, a spacious bar and great service. It only took about three seconds for me to get my drink, and it was served in a goblet, the sheer size of which made up for the fact that it wasn’t a margarita glass.
One of Catrina’s drinks is “La Flaka,” a classic margarita priced at $11. Salted perfectly and warm, they were more outstanding than the marg. If this were a review of freebie chips, Catrina’s would get gold.
Galloway Station – $ Photos by Diana Dudenhoeffer Q@loveapongo
The industrial-casual, almost outdoorsy restaurant is an easygoing, no-frills experience. When I see Guy Fieri on the TV screens, at least I know I’m not underdressed.
The Silver Sauza margarita is $7.25 at I had high hopes for Taco Co. since I have Great American Taco Co. and is made fond memories of visiting the place with friends with Silver Sauza brand tequila.
Great American Taco Co. – $$
about 100 times a week back in high school. Its cheap tacos and casual atmosphere made it a great place to hang out back when we were 17. I still stand by their Ultimate Salsa all these years later, but I digress. The house margarita was made with Silver Sauza brand tequila and was $7.25. I was thrilled to see it served in a real margarita glass — in fact, Taco Co. was the only place to use this shape of cup, to my horror. However, we all know what matters most is not external appearances but what’s on the inside. And what was inside this glass was not it. The Sauza had all the right ingredients, just in the wrong proportions. I suspect the guy at the bar was not the regular bartender because this drink had far too much tequila; it didn’t taste like anything except alcohol. It was strong and watery at the same time, and I won’t lie, I pushed the drink out of the way and spent the rest of my visit filling up on tortilla chips and Ultimate Salsa. I didn’t finish this one.
Catrina’s Modern Mexican – $$$$
The bartender had to shout over the loud conversation, music and deafening hipster-ness of Catrina’s atmosphere to explain to me that the most classic marg on the menu was “La Flaka,” an $11 drink. I squinted through the dim lighting to take in the decor, mostly wall-mounted human skulls, and soon a very sophisticated-looking drink appeared in front of me. Topped with a dried and spiced lime wedge, the small marg smelled light and lime-y. It wasn’t in a margarita glass though! I had to dock a couple points. There was a spiced pepperiness to it that I hadn’t anticipated, and it was strong without being a challenge to drink. There was almost no salt on the rim, and I wondered if Catrina’s was putting me on a diet. For such an expensive beverage, La Flaka wasn’t breathtaking. Served with Espolon Blan- The classic margarita at Galloway co brand tequila in an adorable little glass, I was satisfied but not impressed. What did im- Station, made with Juaraz Silver press me were those tortilla chips, though. brand tequila, is $6.
Jose Loco’s jumbo house margarita on the rocks is $7.99. The jumbo margarita is made with Tortilla Silver brand tequila and is $7.99. I knew from the mildly sweet and citrusy aroma paired with the gorgeous presentation that we had a winner. The drink is a perfect blend of flavors — sweet and salty and sour and everything you hope for in a margarita. The liquors were present but not overpowering, making it easy to drink. I was so impressed that I got seconds, and the bartender even threw in a couple of minis for free because he could tell I was in love with his drink. I had been waiting for a marg like this. Marg responsibly. Always have a designated driver. Never leave a beverage, alcoholic or otherwise, unattended. Have fun and be yourself.
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SWEET & SAVORY | WEDNESDAY, MARCH 2, 2022 | 9
The quest for the best:
Springfield’s best ice cream Maybe I am the only one, but in middle school, it was cool to go to your local frozen yogurt place. I frequented Cherry Berry. Though it has since closed, my love for frozen yogurt has not. Orange Leaf has several locations in Springfield. When I go there I can feel confident I won’t blow my diet. At Orange Leaf, I never know what I am going to get. There are so many flavors and toppings. But this time I got a small cup with a little bit of coconut, cheesecake, chocolate, vanilla and Reese’s Peanut Butter. Then on top, I had a little shredded coconut, syrup, sprinkles and nuts … Okay, so maybe I did blow it. Honestly though, who cares. Orange Leaf gives a ton of options and satisfies any sweet tooth.
DESIREE NIXON Editor Favorite Food: Springfield style cashew chicken In past Standard coverage, I looked at local ice cream places and gave essential information: address, hours, phone numbers. This time around, I have only focused on my favorite locations and given why they are each the best for everyone.
Braum’s
Small candy bar concrete: $2.99 Best for those on a diet While Braum’s Ice Cream and Dairy Store is known for their waffle cones, they also make excellent concretes, which they call a Candy Bar Mixer. This concrete is made with soft-serve frozen yogurt and a candy bar, then blended with a milkshake to create a slightly mixed ice cream dessert. While on a diet, this is my go-to sweet treat. It’s yummy but doesn’t let you fall off the wagon too much since it is frozen yogurt.
Alamo Drafthouse
Chocolate milkshake: $8 Best experience The Alamo Drafthouse is located in southwest Springfield. This past weekend, I went to see Dog, which thankfully is a great movie, because the shake was not the best. It seemed pretty basic, and at $8, I will not be getting it again.
Desiree’s favorite Black Sheep dish is The Boss milkshake with no vodka. While I did not get a boozy shake, I got an Oreo concrete shake that was honestly to die for. It was super rich and yummy. My only complaints are the drinks are pretty pricey, and the Oreos were not thoroughly crushed at the bottom.
Orange Leaf Frozen Yogurt
Eight-ounce cup of frozen yogurt and toppings: $4.99 Best for variety
Photos by Desiree Nixon Q@desireemnixon Desiree’s favorite Braum’s dish is a chocolate frozen yogurt with Butterfinger mixed in. Desiree ordered the chocolate milkshake at The Alamo Drafthouse, but she was not pleased with the high price.
Black Sheep
The boss milkshake (non-alcoholic): $6.95 Best for rich shakes Black Sheep Burgers and Shakes started in Springfield seven years ago. They are known for their gourmet burgers and fries. But they also make boozy shakes with Andy’s Frozen Custard.
Now that I am full of sweets I am going to go to bed and dream clouds of ice cream. Go out and try some new flavors.
Desiree’s favorite Orange Leaf dish is a small frozen yogurt cup with all the toppings.
10 | WEDNESDAY, MARCH 2, 2022 | SWEET & SAVORY
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Easy, yummy recipes to try in your air fryer GIANNA KELLEY Columnist Favorite Food: Noodles Air fryers have become the new must-have kitchen gadget for home chefs. They are a healthier alternative to frying in oil, and the food comes out golden and crispy in a fraction of the time that it would take in a standard oven! Air fryers range in price from about $60 $150. I bought a COSORI for $120 over a year ago and it’s everything I wanted and more! It’s easy to use, easy to clean, comes with a book full of great recipes and looks snazzy. Here are some of my favorite air fryer recipes that I’ve made for a yummy and healthier alternative to frying with oil:
Fried Pickles – 5 Stars
Ingredients: Sliced dill pickles, egg, flour, breadcrumbs, Parmesan and Italian seasoning. This fried pickles recipe makes a perfect appetizer. They’re easy and quick to make in the air fryer, but be prepared to get your hands dirty. This appetizer is addictive and will be gone in five seconds, but what truly makes it amazing is the dipping sauce. I made this buttermilk-free homemade ranch from The Recipe Critic, and it paired perfectly with the fried pickles. The sauce is creamy and
MURRAY: Why you should try a plant-based diet JENNA MURRAY Reporter Favorite Food: Pasta Industrial meat is destroying our planet. As one of the biggest contributors to greenhouse gas production and climate change, modern agriculture is guilty of following the path to highest profits rather than most ethical production. Agriculture production is responsible for contributing to deforestation, animal extinction, overconsumption of water, an increase of greenhouse gasses, human health issues and more, according to a report from the University of British Columbia. Even if you don’t care about animals, nature, climate change, your own health or the lives of future generations, maybe you’ll care about not having another pandemic like COVID-19. According to
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Pizza – 3 Stars
Ingredients: cheese (your choice), pizza tangy, and the panko crust turned out crunchy can save some time making breakfast –– just dough, olive oil, tomato sauce and toppings. pop some bacon in the air fryer and it’ll be and golden. The flavor of this homemade pizza recipe ready in under 10 minutes. was great, and it wasn’t too challenging. I would Mozzarella Sticks – 3 Stars highly recommend getting a premade pizza Ingredients: egg, Italian seasoning, salt, dough if you’re looking for something fast and breadcrumbs and mozzarella string cheese. easy. I like making my own dough, but I didn’t The mozzarella sticks turned out yummy, stretch it out thin enough in the air fryer, so my but I’m not sure it was worth all of the effort. crust ended up being more “Chicago-style.” The process of battering the cheese sticks, freezThe center wasn’t as crispy as I would’ve ing them for half an hour then repeating the preferred, but I didn’t want to cook it any lonentire process several times took a total of about ger and risk burning the cheese. My air fryer two hours. It’s another recipe where you have cooks from top to bottom, so the toppings cook faster than the dough. Make sure you roll out to get your hands dirty. your dough as thin as possible! The breading was crispy and salty, and the I white onion, banana peppers, fresh basil, Italian seasoning added a nice flavor. Howevcheddar, mozzarella and Bertolli’s garlic pasta er, the cheese wasn’t as gooey and melted as I sauce as toppings. The recipe was delicious, expect from mozzarella sticks. I think in order but it’s definitely not the fastest process. for the cheese to get as stringy as possible, it has to be deep-fried. The flavor was still nice, and it paired great with marinara dipping sauce. Garlic Potatoes – 5 Stars I used jarred Bertolli’s garlic pasta sauce, and Ingredients: baby potatoes, olive oil, garlic it definitely made the appetizer 10 times better. powder, Italian seasoning, Cajun seasoning (optional but I highly suggest), salt and cracked Bacon – 5 Stars black pepper, lemon and parsley. Ingredients: bacon. These garlicky baby potatoes are such an Photo by Gianna Kelley easy and delicious side dish that can work with The air fryer is my favorite way to cook bacon because it turns out crispy and flavorful. Q@gianna_kelley practically anything. The prep is fast and easy It’s faster than the oven and the air fryer is –– all you have to do is cut the potatoes in half almost effortless to clean. The result is much and mix in the seasonings you prefer with a good amount of olive oil. crispier than cooking it in a skillet and faster With a short prep time, Bacon is at its than a standard oven. With the air fryer, you best when prepared in an air fryer.
the environmental advocacy network GreenPeace, deforestation for agriculture is a major contributor to the spread of infectious diseases. Since a large majority of human diseases start in animals, destroying forests and factory farming allows for easier transmission between animals and humans. After learning just a few of the endless advantages of eating less meat, I decided to start my own journey of minimizing my meat consumption. As a sustainability minor and long-time lover of nature, my main reason for this decision was to lessen my contribution to climate change and species extinction. However, there are plenty of other significant reasons, including helping mistreated factory/farm workers, conserving Earth’s precious resources and fighting hunger, according to World Animal Protection. Not to mention there are numerous health benefits of eating plant-based, including lower risks of cancer and increased life span. Alexandra Van Hoy, a Missouri State University sophomore, has been a vegan for eight months. After trying the plant-based diet
with her diabetic cousin, she de- MorningStar Farms cided to stick with it because of the Meatless Corn Dogs: 10/10 numerous health benefits. She gave No taste difference from regular advice to those who want to lessen corn dogs their meat consumption. “Expect people to judge you; it MorningStar Farms happens,” Van Hoy said. “You have Meatless Chicken Nuggets: 8/10 to understand why you want to be Crispy and quite tasty for frozen vegan before you can fully transi- nuggets tion into it. So figure out why first!” I definitely had some concerns MorningStar Farms Pizza Bites, about reducing the amount of meat Meatless Sausage: 4/10 in my diet. For starters, it’s difficult I personally did not enjoy these to quickly change habits, and I’m a picky eater. Despite these con- Daring Plant-Based Chicken cerns, I decided to look at changing Pieces: 7/10 my diet as more of a journey rath- A little small, but I would still er than a drastic transformation. I recommend still eat meat sometimes, but I’m still at the beginning of my journey. Gardein Plant-Based My first step to lowering my Chick’n Florentino: 8/10 meat consumption was to replace Very tasty but needed the foods I normally eat with plant- to be salted based alternatives. As a broke and busy college student, I consume a Gardein Ultimate Plant-Based lot of cheap, frozen foods. After Chick’n Filets: 9/10 searching through the aisles of These take a while to cook Walmart, I realized there are a ton but taste great of replacements for the meals I like. When I do have time, I like to Many people are skeptical of the taste of fake meat, so I’ve rated try making easy, plant-based, vegthese plant-based products for you, an recipes. This week I tried an easy all found at your local Walmart: kale chips recipe. I had some left-
over kale from when I made meatless chicken Caesar wraps last week and didn’t want it to go to waste. This recipe was the perfect solution! Eating plant-based does not mean complicated, time-consuming cooking. There are plenty of simple, delicious vegan recipes. “Banana pancakes are one of my favorites,” Van Hoy said. “Just oats, bananas and almond milk!” Finding plant-based options at restaurants and fast-food chains is also not a difficult task. Next time you’re looking for plant-based food on the go, try Burger King’s Impossible Whopper, Starbucks’ Beyond Meat breakfast sandwich or Chipotle’s vegan or vegetarian Lifestyle Bowls. “Taco Bell is one of my favorites because they have a lot of vegan options,” Van Hoy said. “My go-to is a bean burrito fresco-style with added rice.” You can eat sustainably without going full vegan! It’s a process, not an immediate transition. I am nowhere near being completely plantbased and vegan, but even slightly reducing your meat consumption can make a difference. Stick with it.
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Chilly temperatures won’t stop the Greater Springfield Farmers’ Market
SWEET & SAVORY | WEDNESDAY, MARCH 2, 2022 | 11 Left: The owner of Tranquil Oaks Ranch, Shelly Householder, sits next to a portable heater in her trailer on Saturday, Feb. 19. Temperatures reached high-40s at the market that day.
Photos by Russ Bray Q@russ.bray
Below: The owner of Spirit Sheep Ranch & Game Birds pulls out quail from her cooler. The Greater Springfield Farmers’ Market is located in the Battlefield Mall parking lot on the corner of Battlefield and Glenstone.
Owner Kirsten Caraway stands in front of her table at the Greater Springfield Farmers’ Market on Saturday, Feb. 19. Spirit Sheep Ranch & Game Birds sells a variety of animal products from full game birds to the eggs they lay.
SIDNEY MILES Reporter Favorite Food: Lasagna The Greater Springfield Farmers’ Market is the longest running farmers market in the city. Established in 1979, the market operates yearround to provide the area with fresh vegetables, eggs, poultry, pork, artisanal goods and other handcrafted items. Through the winter, the market is open only on Saturdays, hosting around a dozen vendors. Vegetable vendors and craftspeople run their booths inside the Battlefield Mall while meat vendors operate in the parking lot to accommodate their trucks and trailers. In warmer seasons, the market is outside on the corner of Battlefield Road and Glenstone Avenue. The market hosts more than 50 vendors who come to sell their stock from April through October. Memorial Day weekend to Labor Day weekend is the busiest time of year for the market. While food vendors typically pay a membership to sell at the farmers market, craftspeo-
ple and artists can acquire a day pass up to four times a year to set up a booth. As a non-resale market, the vendors have to raise, grow or craft what they sell. Traci Parsons, manager of the Greater Springfield Farmers’ Market, conducts inspections to ensure the vendors are directly involved in creating what they sell. Parsons said the farmers market vendors are each Missouri-local businesses and families. “(Vendors) take great pride in their business and what they do, and so each of them have their own story and way they raise their crops, or their animals and make their products,” Parsons said. “They interact with the customers and create their own customer base. We have very loyal customers that keep coming back year after year, season after season. They look for the vendors they love and it’s a wonderful family-oriented environment.” The Greater Springfield Farmers’ Market accepts EBT cards and recently the market received a grant from the Community Partnership of the Ozarks to offer the Double Up program for families to use their cards to receive $25 of free tokens per market day.
Right: Tranquil Oaks Ranch’s owner places jugs of Nubian goat milk into the fridge on Saturday, Feb. 19. Tranquil Oaks operates in Strafford, Missouri. The Greater Springfield Farmers’ Market reduced operating hours to Saturdays only during the winter as produce supply dwindles.
12 | WEDNESDAY, MARCH 2, 2022 | SWEET AND SAVORY
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The Standard staff pizza poll: What’s our favorite pizza toppings?
Illustration by Dorottya Faa Q@disaaky