college & cook magazine, spring 2012
DESCRIPTION
College & Cook features over 30+ schools. Enjoy our spring issue!TRANSCRIPT
5 minute study snacks
&COokCollege
magazine
Thomas Jefferson’s Garden
Meatless monday
//spring salads
remixedeat. drink. be merry.
Food & Culture Unite{the heritage issue}
Issue 2//Spring//2012
spring//12
Celeb Chef: Michelle Bernstein, 12 Spring Study Snacks in 5 Minutes, 42Tunes to Cook By, 77Campus Scoops: Food Tales, 95
In Every Issue//table ofcontents
2 Spring 2012 | collegeandcook.com
DIY: family Cookbook,18 Thomas Jefferson’s Farm comes to life,20Appetite -- It Comes with eating,28noodles, a cultural art form,30it’s all in a sandwich,32 our founding foodies,38u. vermont loves free Ice cream,48tasting my heritage,82My father’s Kitchen: Garden Memories,94
remembering our Roots
the power of the drug study,52dairy free, stress free, 56heard of oral allergy syndrome?, 58
food allergies
Meatless monday, 60The Slow Food Movement68Man-made meat, 80
making a difference
3
America’s Cutest Cooking Couple,16The Penn food summit,40The Rise of the Pescetarian,62 The Beekman Boys,66A party at the Library of Congress, 90
salads are meals too,8the spirits of spring,14Herbs on the ‘sil,26back to basics baking: biscuits,47couch potatoes & other food phrases,50host a dinner party: easy fish tacos,70guilt-free ice cream,76childhood kitchen no longer: baking emotions,78
Seasonal Delights
stories of interest
4 Spring 2012 | collegeandcook.com
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&COokCollege
[email protected] ahead...
5
Benvenuto!we’ve made it to issue two!
It’s been quite a whirlwind, these past few months. Before I get into the excitement of our second issue, I think I owe you a great deal of thanks. You -- it’s the general “you.” The you who reached out & got new schools involved, the you who became fans on Twitter & Face-book, & the you who shared C&C with your friends & family. It’s incredibly humbling. So thanks for the support, for the interest, & most of all, for being “food people.” The FP’s are always my favorites.
We decided to focus on heritage this spring -- in our minds, it is so often the root of one’s passion for food. Be it expressed via school
pride, (U. Vermont’s Ben & Jerry’s obsession comes to mind, p.48) cultural eating, (p.28) the food favorites of our Founding Fathers (p.38) or the mis-sion to improve the health of millions (p.60), heritage plays a role in all of it. Perhaps an underlying role, but a role nonetheless. Thinking of generations past -- of recipes passed down, of meals shared, of traditions celebrated -- it’s rather inspirational.
Now for a little bit on our future -- We’re creating our own traditions, & promise each issue will forever include a food-centric playlist in our Tunes to Cook By (thanks 8Tracks), the “Mug Cake Girls” will continue to cre-ate scrumptious 5 minute bites (shot glasses never optional), & we’ll always have a Q&A with a celebrity chef interested in what college kids are up to in the kitchen. Scout’s honor!
With over 30 schools on board, to say College & Cook is giddy would be quite the understatement. We just heard from a student in Canada -- so come next month, we’ll be “international!” (But don’t worry, we won’t go nuts on that.)
As always, if you’d like to get involved, please do! Shoot us an email at [email protected]. There is nothing more exciting than learning of a fascinating food-centered student org from an info@ email. It’s probably the coolest thing out of all of the cool things College & Cook has experienced thus far. So please, enjoy our second issue. I hope you love it as much as we do!
One last note -- you’ll be proud to learn this issue didn’t cause a single dorm fire! My back has been patted, thanks for asking.
Audrey Scagnelli
{welcome}
Is C&C on your campus yet?
American UniversityBarnard College
Boston University Brown university
california polytechnic state universityDuke university
George Washington University
Grinell CollegeIowa State University
le cordon bleu University of Pennsylvania
Princeton UniversityUniversity of
Texas at AustinUniversity of
DelawareUniversity of ArizonaUniversity of Hawaii
at Manoa University of Mary
WashingtonUniversity of
Maryland University of PittsburgUniverstiy of VermontUniversity of Virginia
University of wisconsin-Madison
& more!
In this Issue:
photo by Michael George
6 Spring 2012 | collegeandcook.com
the teamAudrey Scagnelli
Christina orielben besse
edwin weecrystal williams
jacqui corbaCasey Manning
Jenna Lee Kusek Fendi Liu
Maddie Brennanmolly feder
allison caseyMontana DeBor
our contributorsJ O A N N A M A R G U E -R I T T E - G I E C E W I C Z A L L I S O N M A R S A N A O V T C H A R O VAD AV I D P A R K I N S O NE M I LY P A U L J E N N Y P AY N E S H AY E R O S E M A NK E V I N S U T H E R L A N DE E S H A S A R D E S A I A M Y V E R H E Y M A X W A N G D E C L A N W I L S O N K R I S T I Y E U N G D A N I E L L E Z I M E T
Founder & editor in chiefManaging editorBusiness manager website developerrecipe developercontributing editordesign assistantMarketing associateAdvertising coordinatorsocial media outreachstaff writerstaff writerillustrator
Thirty
& CountingScho
ols
Want to join our team? Email us:
we’ve grown!
E L L E N A M E R A LK A I T L I N A Q U I N O
M A R C O J U L I A N C R O C E T T I
R A C H A E L D E A LY S A L I S B U R G
C H A R L E S F I S C H L E R I C A F L I N C H B A U G H
J E S S I C A H A N S E N C H A N E L L E H AV E Y
TAY L O R I M P E R I A L E N O YA K A N S K Y
M I C H E L L E K U H NA L E X L E I R O
N A O M I L U G O
Loves Pinterestq
Hates Eg
gsq
oQuinoa Obsession
oEdamame Aficionado
Holds
Turnips
q
7
SaladThe Art of the
Who ever said salad can’t be the star of the show?
These three lip-smacking good salads (really!) are great enough to serve as a main course. We’re
particularly big on the Edamame Beet Salad, which has been served at many a C&C dinner party. Some-
thing about the crunch of the sunflower seeds, the tanginess of the goat cheese & the brightness of the
beets make for the most perfect of combos. If nothing else, we hope these recipes give you some inspiration
next time you pay a visit to your school’s salad bar! No fresh fruit offered? Why not grab an orange á la carte
& throw it into your own salad?
The creativity will catch on, we promise!
words & photos by Christina Oriel & Audrey Scagnelli
illustrations by Montana DeBor
8 Spring 2012 | collegeandcook.com
Zip-Zap-Zing Citrus Salad
Pear & Caramelized Walnut Salad
9
Zip-Zap-Zing Citrus Salad
Pear & Caramel-ized Walnut SaladACTIVE: 10 MIN; TOTAL: 11 MIN1 SERVING
you’ll need:
1.Wash, core & slice pears. 2. Place spinach in a large bowl, top with pears, cheese, nuts & dressing. Toss & enjoy.
3 tbsp. water2 tbsp. brown sugar1/4 cup walnuts
Caramelized Walnuts
For the Nuts:1. In a small microwave-safe bowl, combine water & sugar. Whisk with a fork until sugar is dissolved.2. Add nuts & toss until coated. 3. Microwave in 30 second intervals until caramelized. Will take about 1 minute for sugar coating to thicken. Add to salad.
1 pear (we used a tan skinned Bosc, but use what is handy!)1 bag of spinach3 tbsp. goat cheese or feta 1/4 cup caramelized walnuts prepared balsamic dressing to coat
1 can of mandarin oranges2 tsp. sugar1 bag of romaine lettuce 1/4 cup chopped celery 1/8 cup sliced almonds
ACTIVE: 10 MIN; TOTAL: 10 MIN1 SERVING
you’ll need:
1.Open can of oranges & drain. Sprinkle with sugar.2. Wash lettuce. Place in bowl & top with oranges, celery & almonds. Toss with dressing of your choice (we like this with raspberry vinaigrette). Enjoy.
seasonA Taste of the
10 Spring 2012 | collegeandcook.com
4 cups (about 4 ounces) spring mix greens 2 cups pre-cooked beets, cubed1 cup cooked, shelled edamame (if frozen, defrost them)1 cup chopped cherry tomatoes1/2 cup lightly salted sunflower seeds 1 to 2 tbsp. balsamic vinaigrette1/2 cup crumbled goat cheese 1/4 cup dried cranberries (op-tional)
ACTIVE: 10 MIN; TOTAL: 10 MIN1 SERVING
you’ll need:
1. In a large bowl, combine spring mix, beets, edamame, & tomatoes.2. Mix in sunflower seeds & drizzle with balsamic vinaigreete dressing. 3. Sprinkle goat cheese on top. Chill until ready to serve. Enjoy.
Edamame Beet Salad
Bosc Pears: Crisp with a juicy, grainy tex-ture. Tan skin & classic shape.
Also good for snacking & cooking!
Bartlett Pears: Juiciest pears out there! Great snack or salad additions -- not ideal for cooking. Oh, & in case you were wondering, they’re not
named after Jed.
11
We spoke with restaurant owner & esteemed celebrity chef Michelle Bernstein, who appears as a judge on “Top Chef ” & has triumphed over Bobby Flay in “Iron Chef America.” She shared her thoughts on the fast-changing
food industry & the over use of the term “foodie.”
What inspired you to attend culinary school? Did you always have the intention to become a chef? q:
a:
I had no intentions of any kind actually! I was hoping to further my nutrition education & learn about different cuisines & methods of preparation to better teach people how to eat healthier & cook for themselves.
What was it like to study at Johnson & Wales? Did you have a full kitchen in your living space, or were you limited to a mini fridge?
It was awesome, we were the first class so everything was brand new. We were the guinea pigs but in a fun & refreshing way, we were all so young & excited. At the time I couldn’t afford to pay for school & a place to live so I was fortunate enough to stay with my parents; I was barely 20.
You’ve achieved celebrity status in the food world both in Miami & across the country. What advice do you have to share with budding college-aged foodies?
Learn more about food, nutrition & travel before you call your-self a foodie. To me that word is too easily thrown around & deserves more respect.
What is the best meal you’ve ever eaten for under six bucks?
Quesadillas & salsa verde.
q:
a:
q:
a:
q:
a:
words by Audrey Scagnelliphotos courtesy of Michelle Bernstein
12 Spring 2012 | collegeandcook.com
Michy's Blue Cheese & Jamon Croquetas, Fig Marmalade
Michy's Blue Cheese & Jamon Croquetas, Fig Marmalade
CHEF MICHELLE BERNSTEINThis Top Chef judge heats up the Miami food scene in more ways than one
Michy's seafood linguine
13
The Spiritsof Spring
you’ll need:Serves 4
2 peaches2 apples1 orange 1.5 Liters Pinot Grigio 1 750 ml bottle of Moscato 3 shots peach schnapps3 shots simple syrup1/4 tsp. cinnamon
Dice up the fruit into 1/2 inch cubes & mix in a big pitcher with wine. Add schnapps, simple syrup & cinnamon. Stir & let sit in the fridge overnight. Stir again before serving.
that’s
the
big bott
le
White peach Sangria
words & photos by Charles Fischl
14 Spring 2012 | collegeandcook.com
Serves 4
3 Bottles of Pilsner Beer1/2 Bottle of Ginger Ale 3 Shots of Rum, like Bacardi Limon3 Shots of Simple syrupJuice of half a lemon
Mix beer, ginger ale, rum, & simple syrup in a pitcher. Stir, serve & enjoy!
you’ll need:
Ginger Beer Cocktail
we used
Brooklyn
Pilsner
Pour a few tbsp water into a mug
& microwave. Stir in 1/4 C sugar & you’re good to go!
q
15
We heard from Cooking in College, a blog run by (engaged!) Uni-versity of Pittsburgh students Declan & Erica. These two met on their very first day of school, & have been together ever since. They have a great passion for food, & cook awesome & affordable meals together all the time. They’ve assembled some great tips for keeping college relationships thriving in the kitchen!
words by Declan & Erica, from Cooking in Collegephotos by Michael Sweriduk
cutest cooking coupledishes, relationships
America’s
16 Spring 2012 | collegeandcook.com
Search for recipes together. When you have breaks between classes, browse recipe sites in search of easy, quick, & healthy meals that you can make together. Send each other emails with recipe links & ideas; this will show that you’re thinking about them & about spending time with them. Decide together what recipes you want to try, keeping in mind each other’s preferences.
Work together in the kitchen. Play to your strengths but work on your weaknesses. If one of you prefers doing the prep work, like chop-ping, make sure the other also gets a chance to practice their skills. Positive encouragement from each other is key!
If you made a mess in the kitchen, work together to get it quickly cleaned up. Develop a system that works best for both of you (one washes, one dries, etc.). Or if you really want to show your significant other how much you love them, tell them to go relax while you take care of the cleaning!
When your lives are busy with classes, group projects, & part-time jobs, finding time to spend with your loved one can be a real challenge. So how can couples in college build up their rela-tionships in a fun, creative way while still balancing all the other priori-ties in life? Cook together! Working towards a delicious meal is not only satisfying in the end, but rewarding in the process.
Grocery shop together. The first step to a healthy dinner starts in the grocery store. Encour-age each other to make good choices. Make sure you have a list on hand to limit (pricey!) impulse buying.
Enjoy the meal you cre-ated without any distractions. Avoid eat-ing in front of the TV; eat at a table with just the two of you (maybe with some candlelight?). Honestly critique your meal without blaming each other for any faults. Your dinner won’t always taste like it has come from a five-star restaurant. Talk about what is good about the meal & what could make it better. Try not to get frustrated if the meal doesn’t work out. &, most of all, enjoy this time with your loved one, not just the meal.
17
check out their blog for their tomato soup recipe!
get crafty with your own
family recipe-packed cookbook
from the lovely undergrad
18 Spring 2012 | collegeandcook.com
-spray adhesive, $3.00-sketchbook, $7.00-pretty fabric, $1.00-$2.00-scissors
While at college miles away from home, a craving often strikes for Mom's taco pizza or Grandma's gourmet mashed
potatoes. But recipe cards are easy to misplace & old-fashioned cookbooks just don't cut it. Create a recipe scrapbook by covering a sketchbook with pretty fabric. Ask your mom to write out your
favorite recipes on notecards. Rip delicious ideas out of food mag-azines. & print your favorite mouthwatering pins off of Pinterest. Glue or tape all the snippets onto the thick, sturdy pages of your
sketchbook-turned-cookbook & get cooking!
1. Cut the fabric down to size. Just like giftwrapping, you don't want too much or too little.
2. Spray the spine & back cover of the sketchbook with your spray adhesive. Working quickly, apply the fabric within 15 seconds to ensure it adheres securely. Press the fabric onto the surface firmly, smoothing out any wrinkles. Do the same with the front cover.
3. Snip a bit of the fabric from the spine outward so that you'll be able to fold the fabric easily.
4. On the inside cover of the sketchbook, imagine you're wrapping a gift. Fold the fabric neatly inward & practice pressing it against the inside cover to see how it will crease best. When you're ready, spray the underside of the fabric with the glue & press it onto the book. This part doesn't have to be perfect---you just need the fabric to be glued to the inside of the cover.
5. When you've secured the fabric to the inside cover, spray the en-tire inside cover & close the book. This will press glue the first page to the inside cover---hiding any of the messy folds that didn't turn out so neat. (All that matters is that the outside looks smooth & neat.) Repeat the process with the back inside cover.
6. Snip off the excess inch or two of fabric hanging from the spine. Cut as closely & cleanly as possible to the spine itself. If you need to, spray a little glue & press on the excess fabric so that it lays flat.
7. Let everything dry overnight.
8. Start adding stuff to your recipe scrapbook! The first recipe I added was my Mom's taco pizza---yum!
Spray Adhesive is seriously sticky -- it has the strength of super glue, but doesn’t
dry as quickly. In case you find yourself in a sticky
situation, have something on hand to remove it. By the end of my project, my
hands were covered. I tried everything from hairspray, nail polish remover & Win-dex. (I looked up solutions
online even though my fingers stuck to the key-
board!) One online source mentioned toothpaste. As a last resort, I squeezed some toothpaste into my hands
& went to work scrubbing. Turns out, it worked! The
tacky was gone & my hands were minty, tingly fresh!
Writer & Producer, Jessica Hansen, LovelyUndergrad.com
19
comes to life
ThomasJefferson’sgardenwords by Emily P{aul photos by Rachael Dealy Salisbury
20 Spring 2012 | collegeandcook.com
here do you find the best parts of history intertwined with the modern intrigue of gardening? You may not spot it right away, but the Thomas Jefferson Demonstration Garden is a hidden gem at the University of Virginia. The TJDG, as it is called, has origins steeped in colonial history, & enjoys the creativity & perseverance of UVa graduates & students.
In 1817, Thomas Jefferson laid the first physical cornerstone to a project that would become the University of Virginia. However, one aspect of Jefferson’s plan for the university remained unfulfilled in his lifetime: a botanical garden. As he once said, “The greatest service which can be rendered any country is to add a useful plant to its culture.” Jefferson’s botanical garden would have served as a practical resource for both students & professors; even in that era, he understood the importance of sustainabil-ity as achieved through understanding the ecology & uses of nature. During his lifetime, Jefferson took copious & detailed notes on the number, type, appearance, & success of the plants he grew in his gardens at his home, Monticello.
In 2010, UVa grads Lily Fox-Bruguiere
(’01, ’10) & Rachael Dealy Salisbury (’03) began collaborating on a modern-day in-terpretation of Jefferson’s original plan for an on-grounds botanical garden, hoping to inspire dialogue about the continued importance of plants among students at the university. Together with Nancy Taka-hashi, principal of Hereford Residential College & chair of Landscape Architecture at UVa, they decided on the location of the garden -- UVa’s Hereford Residen-tial College, a food-obsessed, faculty & student-based community founded on the principles of sustainability, diversity, & community outreach.
The project has been collaborative in nature from the start: two graduate land-scape architecture students designed the layout of the garden, which is currently tended by six interns & the two founders, who research & grow plants that Jefferson documented as useful. The space is di-vided into “rooms” that house vegetables, field crops, garden herbs & flowers, wild herbs, & shrubs.
The garden is designed to be of an evolv-ing experiential nature; gardeners, stu-dents, professors, & newcomers alike are welcomed into its organic walls to delight in TJDG’s beauty.
W“The project
has been collaborativein nature
from the start.”
21
During 2011 in the garden’s first fall season & my first semester at
UVa, I was given the unique oppor-tunity to become one of these
interns. From the manual labors that the garden requires (like
planting, watering, & weeding) to its ever-changing needs (such as
eliminating a stubborn parasite or building a hops trellis), the job is
extraordinarily worthwhile. I have learned so much about the
intricate workings of growing useful plants and connected with amazing people who are passion-
ate about the success of this garden. Essential elements of the garden
are the edible & delectable treats it produces for us. TJDG programm
ing includes cultivating & harvesting rarely-seen food crops
such as Jerusalem artichokes, marshmallow plants, sesame, & salsify, as well as more common
types such as cowpea, lima beans, & corn. Maypops, a native fruit,
have a strange candy-like jelly in-side that we delighted in trying.
We’ve organized bountiful com-munity dinners featuring the har-
vest of the garden; recipes have included Jerusalem artichoke soup, halvah ice cream, rustic onion tart,
lemon sumac dressing for salad, peanut cookies, & salsify cakes.
If you’d like to learn more about the garden or read of its progress,
follow the Thomas Jefferson Demonstration Garden here! Peanuts
22 Spring 2012 | collegeandcook.com
Maypop
Salsify
Field Crops
23
“The greatest service which can be rendered any country
is to add a useful plant to its culture.”-TJ
25
thin, silvery-green leaves with velvety look
musty, smoky
rubs on meat, savory bread dough, & cream sauces
Melt three tablespoons of butter in a small saucepan over medium-low heat. Swirl the pan until the butter just begins to turn a golden brown. Add about six fresh sage leaves & remove from heat. Pour over fresh pasta or roasted vegetables & add a few spoon-fuls of Parmesan cheese.
Sage
Growing & keeping your own fresh herbs is not only a fun way to add to your culinary resume, but it also allows you to connect with your food. If you have a window with sunlight coming through, think about going to your local farmer’s market or even the local grocery store this spring to pick up a small pot of herbs. Keep them in the sunlight & water as needed - this works in a dorm room, we swear! Snip leaves off with a pair of sharp scissors when you’re ready to use the herb. Wash under cold water, pat dry, & get cook-ing! You’ll have them on hand whenever you need them, & by growing your own you’ll be saving money on pre-cut packets at the supermarket. Be proud of nurturing & harvesting your own ingredients! Enjoy our guide for a few herbs to try in your cooking this spring!
Let's Talk HerbsWords by Kaitlin Aquino
26 Spring 2012 | collegeandcook.com
thin, long-stemmed leaves
aromatic; light, piney scent
poultry, fish, soup & stews, savory breads
Slice two potatoes into French-fry like strips. Soak in cold water for 30 min. Pat dry & place in a large bowl. Add three tablespoon olive oil, one tea-spoon garlic powder & a few pinches salt & pepper. Mix until coated. Place strips on a baking sheet covered with aluminum foil. Bake at 425 degrees, flipping the strips occasionally, for 25-30 minutes or until golden brown & cooked through. Remove from oven & sprinkle with one tablespoon fresh chopped rosemary leaves.
Rosemary
rounded, big, green leaves
strong, sweet, clove-like
tomato sauces, pasta dishes, & in pesto
Add some torn fresh basil leaves to scrambled eggs along with some shredded mozzarella for a quick & tasty meal.
Basil
27
L’Appetito Vien Mangiando
“appetite comeswith eating”
{the heritage issue}
Words & Photo by Audrey Scagnelli
28 Spring 2012 | collegeandcook.com
1/4 cup olive oil3 garlic cloves, chopped1 tbsp parsely, chopped2 cans tomato paste1 tbsp onion powdersalt, to taste 2 cans tomato puree, 14 oz.1 can crushed tomatoes, 14 oz.
ACTIVE: 20 MIN; TOTAL: 2 HOURS8 SERVINGS
you’ll need:
1. Heat a large pot on medium-high. Open all cans. 2. Heat olive oil & add garlic & parsely. Cook 2 minutes. 3. Add tomato paste, onion powder & salt, stirring until all of the oil is absorbed, about 5 minutes. 4. Add pureed & crushed tomatoes. Reduce heat & simmer for at least 1 1/2 hours. Add seasoning as needed.
For as long as I can remember, good tomato sauce has been in my family’s freezer. To run out of those red tinted tupperware containers brim-ming with frozen sauce would be unthinkable. No doubt about it, the Scagnelli household considers tomato sauce its staple. (In fact, sauce with homemade meatballs & fresh parmigiano reggiano is my first meal every time I head back home to Florida.) Over time, I’ve gone to great lengths to perfect my mother’s sauce, which was once my father’s mother’s sauce & before that my great-grandmother’s cre-ation. Or so the story goes. The Scagnelli’s hail from the Emilia Romania region in Northern Italy -- the little town my ancestors are from is a hop & skip from the city of Parma. Sound familiar? Parma, the place where the best cheese on earth comes from. (So yes, fresh grated cheese is highly reccomened with any & every dish this sauce goes along with -- but on a college budget, I’ll try not to judge when it comes from a shakeable, pre-grated plastic bottle.) Sometimes referred to as “gravy,” the Scagnelli version of this age-old sauce is sim-ple in form, remembering what it’s all about -- the tomato. Il Pomodoro. Its ingredient list is minimalistic, never cluttered by mushrooms, onions or carrots. There is a time & a place for those veggies, but not in this classic recipe. Best thing about the sauce? Every ingredient is cheap & easy to find. & the shelf life of tomato paste goes on for ages! Rather convenient my favorite comfort food is remarkably college-freindly. Needless to say, my little dorm freezer has a whole series of red tinted tupperware of its very own, & always so. The sauce’s versatitlity is perhaps its greatest strength -- the stuff works great on a homemade pizza, is perfect for chick-en parm, & of course, is divine atop a simple bowl of penne, cooked al dente. To freeze leftovers, I recommend using personal-sized tupperware containers. When I get home after a long day, it takes just a few minutes to defrost & is a thousand -- no, a mil-lion -- times better than the stuff that comes in a can!
29
“Twirl your noodles. Don’t cut them,” a sternly faced relative would command from across the dinner table.
Growing up, those orders were too familiar. Admitted-ly, to this day, I still forget & catch myself on the brink of cutting noodles in half. It’s easier that way, instead of twist-ing long, seemingly endless strands around a fork. How
else should they be eaten modestly, without violating dining etiquette? Despite the convenience shorter noodles provide, I resist & remember noodles are never to be cut. The image of my grandma combining rice noodles & ingredients together in a large silver wok remains salient in my mind. A platter of the noodle dish would sit next to the Baskin Robbins ice cream cake during a birthday, alongside the turkey on Thanksgiving, or be served once the new year arrives. Be-fore digging in, my grandparents reminded us that the noodles symbolize long life & good health. It may be an age-old superstition, but this taboo associ-ated with cutting noodles stems from the Chinese influence on Filipino culture. Derived from the Hokkien word pian-e-sit, meaning “something cooked fast,” pancit (Tagalog for noo-dles) is a quintessential item in the Filipino diet. Pancit comes in different types -- dry or in soup, according to region, type of noodle used, ingredients its paired with, or cooking technique. Beyond its unassuming appearance as fast, comfort food, it is a staple for special occasions & major holidays. Attending college in a city where there are no Filipino food establishments in close proximity, I sometimes crave for a plate of my grandma’s warm pancit bihon, one of the more popular variations of the dish made with a mix of vegetables, shrimp & other meat (to please the carnivores in the family). Luckily the ingredients for the dish are both affordable & avail-able at a regular supermarket. Better yet, the dish is absolutely doable in a standard dorm kitchen. Now that I know how to
prepare it, I can satisfy my craving or perhaps share it during a potluck with friends -- but
of course, cutting of the noodles will not be al-lowed.
Twirl,don’t cut.
Words by Christina Oriel
1 eight oz. package of rice stick noodles (also called vermicelli) 1/2 cup vegetable oil1 onion, thinly sliced2 cloves garlic, thinly sliced1/2 lb of boiled chicken breast, sliced*1/2 lb boiled shrimp, peeled*3 boiled Chinese sausages, thinly sliced*2 cups chicken(or veggie) broth 1/4 cup soy sauce 1 cup cabbage, shredded 2 carrots, sliced 2 celery stalks, sliced 1 cup green beans, sliced Salt, pepper (if needed) 1 lemon, cut into wedges
ACTIVE: 45 MIN; TOTAL: 45 MIN4-6 SERVINGS
you’ll need:
Le Stovetop
1. Place rice noodles in a large bowl with hot water. Soak for about 15 minutes or until soft, then drain & set aside. 2. In a large skillet, heat vegetable oil over medium flame. Stir fry onions & garlic. 3. Add in meat &/or seafood (chicken, sausages, shrimp), vegetables, & soy sauce. Pour in broth. 4. Stir in noodles & season with soy sauce & salt & pepper, if needed. 5. Cook until all ingredients are mixed to-gether & noodles are soft. 6. Serve with lemon slices on the side or squeezed over the top before eat-ing. Enjoy!
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*Note: you can add or substitute other types of meat, seafood, & vegetable
words by Chanelle Haveyphotos by Joanna Margueritte-Giecewicz
& serving up A Storm
uniting a community
32 Spring 2012 | collegeandcook.com
33
The MarylandFood Collective
34 Spring 2012 | collegeandcook.com
They began in a basket. For over 30 years the Maryland Food Collective, located at the University of Maryland, has been providing its community with unique, healthy sandwiches. The Collective began in the 1970s after several students decided cam-pus fast food options were not enough -- so they started selling sandwiches out of baskets. At one point, the group became so popular policemen tried shutting down the sandwich sellers! After the university refused to give the group funding, UMD’s student government stepped in & allowed the students to rent space on campus -- the Maryland Food Collective was officially born. Now decades have passed, the location has shifted several times, and the students have changed, but the dedication to healthy, vegetarian & vegan options has not. The Collective is composed of about 20 paid students who are responsible for ev-erything from taking out the trash, to balancing the budget. In addition, there are about 15 volunteers who get paid in ‘food credit’ to help out around the shop. They also run a mini grocery store where students can buy fruit, snacks, & place orders for specialty items such as tofu. Being right on campus, the students have been advocating to get the collective incorporated into the dining plan in order to make eating healthily more convenient for students. The company continues to stay true to its motto “For people, not for profit.” This ho-listic approach focuses on not just selling to the customer, but ultimately educating the community. With a small budget, the independent shop does their best to order all organic products from local farms and markets. They pay fair wages, & are even trying to get healthcare for their workers. Unlike other co-op programs, the students involved don’t have to be studying business or culinary arts. Some of the current employees study engineering or environmental studies while others are just vegetar-ians looking to get involved. Since the ‘70s, the hummus sandwiches have always been a community favorite. So what’s the current UMD favorite? The turkey special with apple butter, avocado, veggies, turkey & cheese. Although they offer a number of campus favorites, every-one is encouraged to make their own tasty concoction. Next time you stop by, ask for Jenna Parry’s favorite sandwich. She promises you’ll love the vegan egg salad with peanut butter, jalapeños & pickles! 35
37
& their favorite treats
Our FoundingFathers
George WashingtonOur first president was a big fan of both seafood & hoe cakes (corn-meal pancakes). Also a great lover of whiskey, he owned his own distillery, which still functions today!
words by Audrey Scagnelli
38 Spring 2012 | collegeandcook.com
Thomas JeffersonRumored to be the first to grow sweet potatoes & tomatoes in the United States, Jefferson grew over 300 variet-ies of vegetables & herbs at his home, Monticello. He also had a great fond-ness for ice cream.
Benjamin FranklinFranklin was a corn fanatic, & con-sidered the vegetable a delicacy. In fact, he once wrote, “Indian corn...is one of the most agreeable & whole-some grains in the world!”
John AdamsAdams had quite the sweet tooth, & loved both ice cream & Cool Berry Flummeries, a pie filling-like dessert comprised of berries, sugar & cream.
39
The Penn
Food Summit
Audrey with Deb from Smitten Kitchen!
r
Pretzels, Redding Terminal
p
40 Spring 2012 | collegeandcook.com
Philly
Cheesesteak
from Pat’s.
Extra wiz
& onions
p
About a year ago, Alex Marcus had a vission: the Penn Food Summit. The then editor-in-chief of Penn Appetit, a great food mag at the University of Pennsylvania, set out to unite food clubs from schools in the area. On March 31 the idea came to fruition, & kids from Columbia, Yale, George Washington, Cornell & Drexel Universities packed up their bags & made their way to the Summit, held at Penn’s lovely Kelly Writer’s House. We talked food, ate food, photographed food, & of course, cooked food in an “Iron Chef ” challenge. The weekend was a wonderful opportunity to connect with food-interested students in the general area, & the united hope is that this becomes the first of many more gatherings. The folks at Penn organized quite a line-up of panelists, & we were lucky to hear from industry-leaders like The Philadelphia Inquirer’s Rick Nichols, Smitten Kitchen’s Deb Perelman, local food movement leader Judy Wicks & Philadelphia City Paper food editor Drew Lazor. Clearly this event proves college students are now more than ever interested in what we eat, where it comes from, & how it’s made. Change is indeed on the horizon! -Audrey
Twitter Feed
@megabus -ing it to the @Pe- nnFoodSummit in 48 hours! Excited to talk food & taste the best Philly has to offer!
Chatting with amazing high school kids who started Spork, their own food magazine! #impressed #pen-nfoodsummit
Good photography is a MUST for food writing, especially online. There are 1000s of blogs, make yours stand out. #pennfoodsummit
Food is an environmental AND social issue. #foodre-sponsibility #pennfoodsummit
If you have time to watch San-dra Lee & make a tablescape, you have time to cook a meal. #pennfoodsummit
Food writing & sports writing are stricken with cliches. Best. Pizza. Ever. Is not food writ-ing. Be original. @drewlazor #pennfoodsummit
The best thing about food photography is a window in the kitchen. @smittenkitchen #pennfoodsummit
Incredible weekend meet-ing the best of the college & food worlds. Looking forward to seeing what comes of this! #pennfoodsummit
@CollegeandCook
@PennAppetit
@PennFoodSummit
@PennFoodSummit
@PennFoodSummit
@PennAppetit
@PennAppetit
@Abigail
Philly
Cheesesteak
from Pat’s.
Extra wiz
& onions
41
d &
Leap into spring with these fruit-inspired treats. When we are in need of a quick study break,
these are a few of our favorite snacks. We hope they give you the energy boost you need to get
you through those tedious nights.
molly allison
words by Molly Feder & Allison Caseyphotos by Audrey Scagnelli
embracing the
seasontake a 5 minute no-bake study break
the mug girls present
43
Yogurt is just the
ticket for our new favorite
mug cake! We love
peach, but feel free to grab any
yogurt fruit flavor from your school
cafeteria & give it a
“shot!”
As usual, we’ve thrown out the standard measuring tools in place of a single shot glass! We bet you’ve got one on hand...
Peach Mug CakeACTIVE: 3 MIN; TOTAL: 5 MIN
2 Shots Flour1 Shot Sugar2 Pinches Baking Powder1 ½ Shot Peach Yogurt1 Shot Milk½ Shot Egg (½ Egg)3 Drops Vanilla
1. Mix all the ingredients together in a mug. 2. Microwave for two minutes. 3. Garnish with some whipped cream & a peach slice if desired. Eat!
you’ll need
1 Banana2 Big spoonfuls of peanut butter1 Handful of chocolate chips (Can Substitute 2 Spoonfuls Of Nutella)1 Handful of Mini Marshmallows
1. Put the banana on a microwave safe plate. Cut off the banana stem (potential fire hazard!) Peel one strip of your banana peel, keeping it attached. 2. Stuff peanut butter & chocolate chips into the banana peel, making sure to get all of this goodness equally spread around & on top of the banana. 3. Stuff the marshmallows on top. Cover with banana peel strip so it covers as much of the banana as possible. 4. Pop the plate into the microwave for one minute. Get a spoon & start digging out bites of heaven.
Banana boatACTIVE: 3 MIN; TOTAL: 5 MIN
you’ll need
1 SERVING
1 SERVING
=
q
3
45
3 Oreos½ Tbsp Unsalted Butter1 Shot Whipped Cream Cheese1 Shot Nutella (can substitute peanut butter)1 Shot Plain or Berry Flavored Yogurt 2 Drops Vanilla ExtractCrust: 1. Put the Oreos in a plastic Ziploc bag & zip it up. Take your stapler, water bottle, or any heavy object you can find & start smashing the Oreos. (Great for stress relief!) Smash until Oreos are in small crumbs. 2. Melt your butter in a bowl in the microwave for 20 seconds or until completely melted. Take the Oreo crumbs out of the bag & put them into a bowl or glass (whatever you want your cheesecake to end up in).
3. Pour the butter on top of the Oreo pieces & mix around to get the Oreos covered. Push the mixture firmly into the bottom of your bowl with a spoon, or your fingers, until it is compacted & looks like a piecrust.
Filling: 1. In a small bowl, mix cream cheese, Nutella, yogurt, & vanilla together. Make sure to mix this well so that you don’t get hunks of cream cheese in your mouth when you eat this later. 2. Pour the filling into your crust. It is thick, so you might need to use a spoon or spatula to get all of the mixture evenly spread. 3. Here’s the hard part - put your cheesecake in the refrigerator for 45 minutes. Eat at your next study break!
need a longer study break?
easy nutella cheesecakeACTIVE: 5 MIN; TOTAL: 50 MIN
you’ll need1 SERVING
It takes a little longer than the other study break snacks but it is just as easy & definitely worth the wait. The hardest thing about making this guy is the time you have to wait for it to set in
the fridge. Trust us, patience is a virtue when it comes to cheesecake!
Makes 12-16 biscuits Baking time: 10 minutes
you’ll need: 2 cups flour2 tsp baking
powder1/4 tsp baking soda
1 tsp salt1/4 cup butter3/4 cup milk
1/4 cup honey
1. Preheat your oven to 425F. 2. In a bowl, mix the four dry ingredients. Melt the butter in the microwave for about 45 seconds (doesn’t have to be com-pletely melted) & add to the mixture. 3. Add the honey, then gradually add milk until a doughy consistency is reached. Mix with a spoon or with your
hands; a mixer is not necessary. 4. Liberally sprinkle flour on a countertop or other flat surface, such as a cutting board & knead the dough for a few min-utes. Usually more flour is needed after the full 3/4 cups of milk is added. 5. Roll chunks of dough into balls about 1.5 inches in diameter & place them onto an ungreased baking sheet. Flatten balls until they are about half an inch think (they rise a lot in the oven), but make sure to leave some space
between them so they don’t merge together. 6. Put in the oven for about 10 minutes. Check after 8 minutes to to see if they’ve turned golden-brown. 7. Carefully take them out of the oven & serve warm with some honey on top
or a glass of cold milk.
Recipe by Ana Ovtcharova
Back to Basics Baking:
Although elaborate cakes & unique cookies make for great treats, once in a while I feel like going
back to the basics. Buttermilk biscuits are one of those simple foods that don’t need special ingre-
idents or tons of time.
47
Free Cone
Daythe University of Vermont’s sweetest day of the year
Words & Photos by Casey Manning
48 Spring 2012 | collegeandcook.com
Though beloved throughout the United States & abroad, Ben & Jerry’s, the ice cream purveyor known for wacky flavors & even funkier names, holds a special place in the University of Vermont’s heart. Ben Cohen & Jerry Greenfield opened their first scoop shop in 1978 in downtown Burlington, the state capital & home to UVM. On the first anniversary of their founding, the duo offered free cones, & that tradition continues today. At UVM, this tradition is a very big deal. As the only university with an on-site Ben & Jerry’s scoop shop inside of our student center & a campus culture that aligns with Ben & Jerry’s sustainable business practices, commitment to social justice, & general hippie flair, Phish Food, Chocolate Therapy, & Late Night Snack are well-loved here. This is never a truer fact than on Free Cone Day. A variable date in April, students begin counting down to Free Cone Day weeks in advance. We craft game plans (the only limit to cone consumption is presumably heft of class schedule) & flavor strategies (Coffee Coffee Buzz Buzz Buzz counts as breakfast, right?). Even before the scoop shop opens at noon, the line stretches outside of the Davis Center & around the block, & doesn’t dwindle until most students have left campus around 6 p.m. But the line is notoriously quick, with student workers churning out thousands of cones in an eight-hour stretch. This year’s top cone cruncher managed to enjoy 16 cones, which in retrospect makes my stomach-churning four seem almost amateur. We in Vermont take both our hometown heroes & our ice cream very seriously.
Sure they may be cheesy, but food idioms have made their way into daily conversa-
tions at some point. Here’s the dish on how a few phrases gained popularity.
Words by Christina Oriel
“a lazy person who spends time sitting in front of the television”
In the mid-70s, a man named Tom Iacino coined the term “couch potato” to describe his group of friends, who all promoted sedentary lifestyles & mocked current health fads. One of the group’s members, Robert Armstrong, trademarked the term & illustrated an idle spud watching television & lounging on a couch. Decades later, this phrase still remains to describe those who prefer to “veg” out.
“something a person enjoys & is interested in”
Known for their daily tea consumption, the British first used this expression in the late 1800s to refer to a favorite variation of the drink. In a figurative sense, it has been used to indicate a fondness for a particular person & later on for an activity or subject one was interested in. Nowadays, its oppo-site, “not my cup of tea” is more common to express dislike.
History of Food Phrases
One’s cup of tea
Couch potato
Photos by Audrey Scagnelli
50 Spring 2012 | collegeandcook.com
That’s the way the
cookie crumbles
Don’t cry over spilled
milk
“inability to prevent certain things from happening”
American teenagers widely circulated this adaptation of “such is life” during the 1950s. However, its exact origin cannot be pinpointed.
“no use crying over a past occurrence”
Mark your calendar -- February 11 is designated as “Don’t Cry Over Spilled Milk Day,” a day to be optimistic & re-member the concept behind the idiom. While the holiday’s origin is unknown, several theories about the expression’s source exist. In the 17th Century, Brit-ish writer James Howell first introduced the proverb “no weeping for shed milk.” This is said to have influenced satirist Jonathan Swift, who wrote “‘tis folly to cry for spilt milk” a century later. An-other possible theory suggests it came from a fairy tale in which fairies were at-tracted to homes that left spilled milk & would bring good luck after consuming it. So the next time you spill a droplet or entire glass of this liquid, don’t fret.
51
Finding a curethe benefits of drug studies
words by Jacqueline Corbaphoto by Audrey Scagnelli
52 Spring 2012 | collegeandcook.com
As food allergies are on the rise in the United States, & more peo-ple are gaining an understanding about their severity, many drug studies are being conducted to help find a cure. Having participated in several drug studies myself, I’ve found individual contributions have the oppor-tunity to benefit future food allergic individuals. Basic science teaches us that the fundamental principle of experimentation is the more par-ticipants in a study, the greater the accuracy. By speaking with many health professionals in the field of drug research, I’ve learned it is often difficult to find willing participants. My freshman year of college I participated in Phase I of the FAHF-2 herbal supplement study at Mount Sinai School of Medicine in New York City, a therapy developed by Drs. Hugh Sampson & Xiu-Min Li, funded by the Food Allergy Initiative. This phase tested for potential symptoms of the drug being tested, while the proceeding phase tested its effectiveness. By participating in this study I was given early access to a drug that could potentially reduce the severity of my allergy that is cur-rently life threatening. Several years later I can say that I have not had a severe allergic reaction since, potentially attributed to both my own pre-cautions as well as my participation in this study. I talked with two col-lege students who have both participated in drug studies, & they shared their experiences & advice to our readers.
n
Hear from two college students who participated in drug studies
53
The participants
“If you plan ahead & carry your medications, there's no reason you can't do basically any-thing while at college. Oh, & make really good friends with the chef at the dining hall! You never know, they might actually give you better quality food, on top of keeping you safe.”
What drug studies have you participated in?Participated in Mt. Sinai's baked egg & milk challenges.
What made you decide to participate? I participated because I wanted to have a chance to out-grow an allergy that I might otherwise have for the rest of my life. The only thing that was on my mind was the chance to get better. I wasn't all that concerned about a reaction as I was in a hospital with doctors constantly checking me. The feeling of your throat closing up is never a good one, but the fear that it would get worse was nowhere in my mind at the time.
What did you gain from you participation?I gained the ability to eat eggs & milk products. You wouldn't believe how much easier life gets when you outgrow an allergy you've had for 21 years. I don't consume milk every chance I get, but I am less worried about a kitchen forgetting at a restaurant or a product at a grocery store leaving an allergen off a label.
How did the drug study affect your college ex-perience?The study was at Mt. Sinai in New York, so it was close to my home. I had to miss a few classes in college to take the train up to New York for part of the study, but all of my professors were quite supportive about it.
Any other advice about being a college student with food allergies?Be aware of your allergies, but don't be obsessive. If you plan ahead & carry your medications, there's no reason you can't do basically anything while at college. Oh, & make really good friends with the chef at the dining hall! You never know, they might actually give you bet-ter quality food, on top of keeping you safe.
David Parkinson
54 Spring 2012 | collegeandcook.com
Marco Julian Crocetti
How have your allergies affected your college experience?Because of the severity & the high risk of cross contami-nation at quick food joints, I am forced to cook all of my own meals. As a result I need a kitchen. Freshman year, my school wouldn't offer me kitchen accommodations unless I lived with sophomores, so I decided to rent an apartment close to the main freshman dorm. Because of my seclusion I wasn’t able to participate in the social life that involved getting food together & did not get to meet as many fellow students because of my off-campus hous-ing. I’ve tried to adapt by cooking with friends, & going to nicer restaurants where the kitchens tend to be cleaner, have better accommodations & an understanding of food allergies.
Why did you decide to participate in a drug study? I decided to participate in a drug study in hopes of ac-celerating the process of a potential cure, & to gain first access to the drug. I participated in the FAHF-2 herbal supplement study at Mount Sinai School of Medicine in New York City my freshman year at GW. I took six herbal pills three times per day for six months. It was not very time consuming, & we were paid for each visit.
How and why would you encourage fellow college students to participate in drug trials?I would encourage other college students through an education awareness program done through their doctors &/or creating a student organization responsible for rais-ing awareness. Why? Because this will accelerate the drug study process, & give students with food allergies access to the potential cure sooner than the rest of the consum-ers.
“I’ve tried to adapt by cooking with friends, & going to nicer res-taurants where the kitchens tend to be cleaner, have better accommodations & an understanding of food allergies.”
55
No dairy?No Problem.
I’m no stranger to allergies, I have pretty much been able to bank on reacting badly to anything living for as long as I can remember. With my immune system’s high propensity for freaking out over the completely benign, I was always surprised that food did nothing to phase it. In fact, my only problem with food may have been a problematic obsession.
My earliest memories are in a kitchen, throwing together custom dinners, brunches & desserts & like my all-time favorite kitchen experiment, lavender creme brulee. I was a junior Julia Child with the same adoration for butter & cream. College posed a few problems to this lifestyle, namely the lack of a kitchen & a refrigerator large enough for maybe half a days worth of food. I made it through freshman year by ‘cooking’ in a microwave (did you know you can make penne alla vodka from scratch in there?) & felt pretty good about making the best out of dorm living.
However, by the end of the year I started feeling sick enough to throw a wrench in my relationship with food. When I turned 20 a couple months into my sophomore year at GWU I finally ended my denial that something was up. After exploring my symp-toms for a few weeks it was determined that I had a dairy allergy. The fatigue, headaches, constant
“How in the world was I going to live through
summer without ice cream, bake without
butter, or simply go out to eat
again?”
‘cold’ & day in day out abdominal pain were gone. Like many people with food allergies, I still didn’t want to believe it. How in the world was I going to live through summer without ice cream, bake without butter, or simply ever go out to eat again? Over a year later, I now know how! It has actu-ally been a fun adventure, & when asked about it I confess, “I wouldn’t switch back if I could!” My new allergy pushed me to find alternatives & to try to understand what is truly good for us to consume. I spend more time reading about dairy in our diets, organics, plant based diets, gluten, & proteins. After doing all this reading & imple-menting the changes my allergy instigated, I am noticing a real change in how I feel. I know that my body is finally getting what it needs, & less of what it doesn’t. Food will always be fun, but now I can feel good that what I eat is also fueling all that I love to do.
We are so lucky to have a Whole Foods, local farmer’s market & Trader Joe’s near campus where I can stock my pantry with any dairy alternative known to man; however, when I go home to West Michigan I see what most campuses have to work with: practically nothing. My solution to the high price of prepared vegan foods & my time spent at home has been to do a lot of it myself. I bake my own bread, make homemade ice cream, cook from scratch for essentially every meal & I still get to eat anything I want!
Upon hearing about my diet changes, the general reaction is “do you ever see the light of day?” The answer is, “yes.” It’s just about working it in, plus the kitchen is my playground, so when classes, my student organization positions, & my job have been particularly taxing, I run to the kitchen. I’ve even started blogging about the delicious & fun adventures in moo-free cooking I’ve shared in my kitchen.
Words & photo by Michelle Kuhn
56 Spring 2012 | collegeandcook.com
Puree:8 ounces silken tofu1/4 cup vegan mayonnaise1 tsp minced garlic1 tbsp lemon juice1 tsp salt1/2 tsp pepper1 bag baby spinachAdd to saucepan & add 1 bag of fresh baby spinach, stir unit just simmering and spinach is wilted completely. Add pasta to saucepan & cook for a min-ute longer. Enjoy!
Simple can be a good thing but sometimes pasta needs a little pizzaz. This spinach ‘alfredo’ sauce is like the sexy evening
gown of pasta sauces: light, luxu-rious & makes the fettucini look
deliciously rich! I love tossing coconut milk together with whatever flavors I am craving in the ice cream maker to create 20 minute soft serve, making tofu-lasagna which is just as amazing as the ‘real stuff ’ & substitutes out tons of fat for protein, & baking bread so good that butter would be overkill. I invite people over to keep me company while I cook (& to help with the eating, of course), & let my bread rise while I write papers & study for exams, & find recipes that can be whipped up in the five minutes between classes. As for heading out to one of D.C.’s amazing foodie hot spots, I just speak up early & often about my allergies, ensuring that they remember that butter is dairy! At first I felt horrible for making such a fuss but it’s worth it to stay healthy. Some chefs even see it like I do & find it fun to put together something new & dairy-free. This change has been difficult but all things considered it was a blessing in disguise that made me happier, healthier & more of a foodie than ever!
{personal tales}
Check out Michelle’s Lactose Free blog, Amour Beurre
57
I have a love/hate relationship with fruit. I suffer from Oral Allergy Syn-drome, which is a reaction to fresh fruits & vegetables found in people who have pollen allergies. I love all of the delicious fruit I am able to eat, but the ones that I’m allergic to are definitely not on my good side. The reaction to the fruits/veggies seen in OAS is pretty mild & involves some itching & swelling in the mouth. The allergic response is not as severe as most food allergies, & usually doesn’t require any emergency medical treatment -- usually taking an oral an-tihistamine, like Benadryl, is enough to stop or reduce symptoms.
What exactly is OAS? To put it simply, it’s a cross-reaction between the pollen & protein found in fruit. The body’s im-mune system is sort of in over-drive, & sees the fruit as “foreign” & treats it in a similar way to pollen. Not many people have heard of OAS but it is fairly com-mon, with one-third of people who have pollen allergies reporting some symp-toms.
Using a classic skin prick test, an aller-gist makes a diagnosis if there is a reac-tion to pollen but not fruit. While being poked with 50 or 60 needles at once is not a fun process, it is helpful to deter-mine your specific allergy. I experienced my first symptoms when I was about 12, & no one believed me. They thought I was trying to avoid eating fruit…but that didn’t make sense, I love fruit!
It wasn’t until I started college & was studying nutrition that I began to fully understand food allergies & convinced my parents to take me to an allergist.
When I went to the allergist & told him I thought I had OAS, he told the nurse “Wow…she knows what she’s talk-ing about!” I guess it pays to do your research! The allergist confirmed that I had OAS & also a mild soy allergy, but that’s a different story. He also informed me that the only treatment is to avoid the foods that cause symptoms. It was a sad day for my hopes of being able to eat apples again, to which I am allergic.
My birch pollen allergy keeps me from eating apples, peaches, pears, plums, & strawberries. While this is not as limit-ing as some other allergies, I used to get frustrated when trying to fit fruit into my diet. There is a silver lining though: most OAS sufferers can eat the cooked forms of the fruit they’re allergic to! This means I can have juice, apple-sauce, & canned fruit. Plus, there are so many others fruits I can still eat! I can’t imagine a day without my morning banana & I love a fruit salad full of fresh melon.
For me, having food allergies isn’t about what you can’t eat, but all of the fresh, delicious new things that you get to try; it’s about taking a problem & finding a creative solution.
oral allergy syndromemy life with
Words by Allison MarsPhoto by Audrey Scagnelli
58 Spring 2012 | collegeandcook.com
It’s about taking a problem
& finding a creative solution.
{personal tales} 59
Make your monday’s meatless
(but only if you want to)
It’s pretty likely you’ve already heard
of the Meatless Monday cam-
paign. It’s sweep-ing the nation’s
University cafeterias
one food provider at a time (Sodexo
being their biggest yet).
Meatless Monday has, essentially, one goal: get
people to cut out meat consump-tion one day a week.
The international campaign kicked off in 2003 after MM founder Sid Learner was diagnosed with high cholesterol. Motivated to bring at-tention to the health risks excessive meat consumption can cause, he thought back to his boy scouting days, when he’d learned of a meat
rationing campaign started during World War I. After doing a little research, he set out to raise aware-ness & reduce saturated fat intake of folks on a large scale, reviving the once government-born promo-tion of removing meat from meals on Monday.
Lerner happened to be serving on an advisery board at Johns Hopkins University at the time, & found a support network there. He quickly put his position to good use & assembled the Meatless Monday team.
The campaign’s core staff of seven has made great headway with their efforts -- with celebs like Oprah, Giada DiLaurentis & Michael Pol-lan on the MM bandwagon, it’s no surprise universities like Carnegie Mellon, Oxford & McGill also sup-port the campaign. Meatless Mon-day decided to reach out to college students hoping to educate
words by Audrey Scagnelli
60 Spring 2012 | collegeandcook.com
& inform, with no intention of “forcing” vegetarianism. In fact, of the MM staff, all but one eat meat (six days of the week, that is).
By teaming forces with school caf-eteria providers like Sodexo,Meatless Monday is able to influ-ence Monday menus on campuses across the country. Tami O’Neill, a Project Associate over at Meatless Monday, explains MM encourages campuses to actually keep meat on university menus on Mondays, say-ing, “We want students to walk into their cafeterias & make a conscious choice about what they’re eating -- we don’t want to take away the option from them.”
Still, cafeterias are making an effort to provide hearty & healthy meat-free entrées on a national scale.
Why Monday?The campaign will tell you Monday is the fresh start of the week -- & while for college kids it may be the toughest day to wake up for, it’s also a day to remember weekend festivi-ties & give healthy eating a shot. Why not try it meat free?
Bringing MM to Campus:Meatless Monday has assembled a great tool kit for bringing MM to
your campus!
Duke University recently released a video on their involvement with the campaign. They host frequent meatless potlocks to raise aware-ness & enjoy some good food. Student groups & school-specific Facebook pages seem to be spring-ing up across the country -- do some digging & see if your school is already on board! Chances are, it probably is.
If you’d like more information, or to see if your school is already on board, be sure to check it out the tool kit.
p
Menu ideas from the
first meat
reduction
campaign,
circa WWI.
61
63
64 Spring 2012 | collegeandcook.com
2 tbsp. lemon-pepper seasoning1 tsp. salt3 to 4 tbsp. lemon juice1/4 cup olive oil1 lb extra-large or jumbo shell-on shrimp (about 16-20), defrosted if frozen2 to 3 medium zucchinis, cut in half lengthwise2 yellow squash, cut into 3-inch-long pieces
ACTIVE: 20 MIN; TOTAL: 2 HOURS4-5 SERVINGS
you’ll need:
1. Whisk together the seasoning, salt, lemon juice & oil in a measur-ing cup until emulsified, then pour into a large sealable plastic bag. 2. Add the shrimp, zucchini, & squash into bag & seal. Coat in-gredients with marinade. Let sit at room temperature for at least 20-30 minutes.3. Spray a large skillet with cook-ing spray & heat over medium-high heat. Add vegetables & shrimp to skillet; discard excess marinade.4. Cook for about 12 minutes & stir occasionally, until the shrimp are cooked through & the vegetables are tender. Drain excess juice before serving.
Words by Christina OrielPhotos by Audrey Scagnelli
A friend & I recently had a conversation about the best seafood dishes we’ve ever tasted. Squid ink paella, grilled Chilean sea bass, panko crusted soft shell crabs, & a Maine lobster roll inhabited the top spots on my list. To those who are not seafood fans, my food preferences would probably be deemed as strange & cause some cringing. But understandably so, because something as normal as a hamburger stirs a similar reaction from me.
Unlike the typical Californian marking a return to the Golden State, my first stop af-ter exiting the airport isn’t In-N-Out for an order of the iconic Double-Double. Before you take this as a lack of intense excitement for the fast-food chain many East Coasters covet, of course a trip home to Los Angeles wouldn’t be complete without a strawberry milkshake & ‘animal style’ fries.
“What do you call yourself again? A what-a-tarian?” are a few questions someone usu-ally asks after my declaration that I don’t eat meat, but do eat fish & seafood. A pescetar-ian. Essentially, I follow a modified vegetar-ian diet with the inclusion of seafood.
What started as an experiment to measure how long I could last without meat in my diet became (& continues to be) a signifi-cant lifestyle change, especially growing up with a carnivorous family. This month marks my five year “pescaversary.”
Initially, I went with the completely vegetar-ian route. With the guidance & support of a longtime vegetarian friend, the transition was not as difficult as anticipated. Instead
of taking the “cold turkey” approach, mean-ing eliminating meat all at once, I weaned myself away from pork & beef, then poultry weeks later. Finally, came the final level: seafood. Soon enough, the refrigerator was occupied with tofu, a variety of vegetables, soy products & meat alternatives.
While I actually grew to enjoy my surf & turf-less diet, there came a point around the one-year mark when I started to miss sushi, shrimp dumplings at dim sum, & clam bakes. Would my stint as a vegetarian come to its conclusion? Let’s be real, I have always loved seafood & I didn’t know how much longer I could go without my favor-ite dishes. So I caved in & went to a sushi restaurant. Boy, did I really miss the taste of shrimp & crab. Then, I thought about rein-troducing meat into my diet; however, it was a nearly traumatizing & stomach churning experience (lips sealed on the details) be-cause apparently, the digestive system reacts weirdly to something you haven’t eaten in quite a while. After reading up on pescetar-ianism & the growing trend of modified types of vegetarianism, I made the switch & have been happy ever since. This dietary switch appears common amongst our age group -- I have half a dozen vegetarian-turned-pescatarian friends.
It has been a learning experience to main-tain a healthy diet, as it can be tempting to turn empty calories to reach “fullness” & vitamin & mineral deficiencies are com-mon concerns among non-meat eaters. Hardly do I feel restricted in my food op-tions at school or eating out with friends. Admittedly, going to Fogo de Chao for a close friend’s birthday or being dragged to a cheesesteak stand are limiting. But those are stories for another time.
It’s not just a trend anymore
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The Beekman Boys are not your average farm-ers. Josh Kilmer-Purcell & Brent Ridge are the
co-founders of Beekman 1802, a beautiful farm in upstate New York -- but if you read their im-pressive resumes, you’d never guess they’d have fallen in love with farm life. The duo purchased the farm as a weekend escape from their busy lives in New York City (Josh is in advertising & is a New York Times best-selling author; Ridge spent years working as Martha Stewart’s Healthy Living VP). After enjoying many a train ride out of the City & into the country, their love for the farm mixed with a bit of recession misfortune landed Brent at the farm full-time, where he worked with a goat-toting neighbor & learned the art of farming. Both Brent & Josh grew up in rural areas & have great appreciation for fresh, homegrown food. Before they knew it, their little Beekman farm was front & center in Discovery Channel’s reality show, “The Fabulous Beek-man Boys.” (It’s on Netflix by the way. If you’ve got an account, it’s absolutely worth a watch!). Now dubbed the Beekman Boys, they recently launched a cookbook & they’re now selling sea-sonal seeds packets for Williams Sonoma.
The cookbook is warm & family-oriented. The first few pages have inserts made just for the reader to include his or her own recipes -- also perfect for college kids forever lacking in ingre-dients. Their website has an entire section dedi-cated to variations on dishes in the cook book. Josh recommends giving their Lasagna Rolls with squash a shot. For C&C readers, we’ve got some excit-ing news: we’re doing our first giveaway! Josh & Brent are such believers in growing your own food, they’re giving away packets of their Beek-man 1802 Salad Greens Seeds! That means salad for an entire year. Thinking this would never work in a dorm room? Think again. They rec-ommend gardening at any age & at any loca-tion -- with just a few (practically) free ingre-dients, you can be well on your way to growing seasonal lettuce right on your dorm win-dowsill -- if you win our giveaway, of course.
The Beekman Boyscelebrating homegrown cooking & living
one meal at a timewords by Audrey Scagnelli
Photos courtesy of the Beekman Boys
66 Spring 2012 | collegeandcook.com
1 empty plastic spinach con-tainer with a lid (box)1 lunch tray (just give it back at the end of the year & we won’t say anything)A few scoops of dirtSeeds & plenty of SunshineWater
ACTIVE: 25 MIN; TOTAL: 25 MIN
what you’ll need:
1. Poke small holes in the container with a scissor. 2. Fill with a few inches of dirt. 3. Place on tray, & pop the tray on your windowsill. 4. Plant your seeds, pour some water on the tray, & cover the container with its lid. You’ve got your very own greenhouse!
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Win Free Seeds for a Year!Share your own gardening experiences (the good,
the bad & the ugly are welcome --- after all, ev-ery thumb deserves a second chance at turning green). Post them on our blog & we’ll pick the lucky salad growers by the end of the month!
Thanks Brent & Josh!
words & photos by Amy Verhey
Clean & Fair Food from the Ground Up
In 1986 there were plans to construct a McDonald’s fast food restaurant at the foot of the Spanish Steps in Rome. This year was a historical point in the production of food, since it marked the beginning of the Slow Food movement.
Carlo Petrini, of Italy, established a community holding strong beliefs & ideals revolving around the produc-tion of food & how it is grown in the soil & cut fresh to flourish into a meal. Italians felt that there was a need to help protect & restore the way people eat for centuries. The farming of the local & regional plants, seeds & livestock was unique to each prospective culture & that was an aspect of life no one was willing to sacrifice.
An office was established in 2000 in New York City to bring the Slow Food movement to the United States. Since then this movement has grown throughout the world & rapidly across the country involving major cities, small towns & finally, universi-ties.
Alice Waters, who opened Chez Panisse in Berkeley, Calif. is a strong
member of the Slow Food movement. Her restaurant has proven itself to be an important role model to the entire restaurant industry. Waters wanted to illustrate that cooking with ingredi-ents from the local market is a viable way to support the local economy & provide an exceptional quality that is difficult to reproduce.
As Alice Waters brought such a de-lectable light to the Slow Food move-ment it grew to incorporate chapters in over 200 cities & roughly 45 on university campuses. Many journal-ists have also dedicated their careers to exploring the Slow Food move-ment & its counterparts. The overall idea is to understand food as being good for the earth, clean while it is free from chemicals, pesticides & an-tibiotics as well as farmed & produced in a fair & just manner.
Food has evolved over time, allow-ing efficiency & production rates to lead the way. However, through Slow Food’s efforts to reverse the influ-ence mass corporations have over the food system it is hopeful that a pure balance will emerge to provide good, clean, fair food for all & at an afford-able price.
68 Spring 2012 | collegeandcook.com
Food has life. Food is life.
Food evolves from life.
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dinner parties done right
//FAST & FESTIVE FISH TACOSby Casey Manning
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The best part of a college dinner party? Extra sets of hands! While you take the helm at the stove,
recruit a friend grateful to be fed a home-
cooked meal to chop the cabbage, slice the avocado, or if they’re
the best sort of friend, start on the dishes.
Make the mood extra festive with pre-mixed frozen
margarita mixes or easy, pretty basil lemondae (one gallon
lemonade — from scratch or a mix, I won’t judge — plus a
large handful of basil muddled with a tbsp of sugar)
There are few quick & easy dinners as colorful, healthy, or crowd pleasing as a fish taco bar. Mostly prepared beforehand, with a quick trip to the stove & tortillas blistering in an adjacent skillet, hand each
dinner guest a margarita or basil lemonade & you’ll have dinner ready before they reach the bottom of their glasses.
3 lbs tilapia or other mild white fishOlive oil16 soft corn tortillas
1. Heat a tablespoon of oil over medium-high heat, swirling the pan so that its entire surface is coated.2. Add one piece of fish at a time, letting the first side brown (3 - 5 minutes) before flipping. 3. Once both sides are browned, use a fork to flake the fish & saute the pieces for another minute.4. Transfer to a paper towel-lined plate to let the excess oil drain.5. Repeat steps 1-4 with remaining fish, making sure the pan is properly oiled to prevent sticking.
While the fish cooks, heat a small pan over medium-high heat & heat tortillas in batches until they’re warm & beginning to crisp.
1. Finely dice tomatoes & onions. Add to a large serving bowl. 2. Seed & dice jalapeno peppers if desired, taking care to wash your hands thoroughly afterwards & not touch your eyes or face & add to mixture. 3. Add minced garlic cloves & roughly chopped cilantro, then gently toss with clean hands (easier) or two forks. 4. Slice limes in half & squeeze over the en-tire mixture. Add salt to taste, & toss again to combine.5. Let sit at room temperature for at least an hour to allow the flavors proper time to meld.
pic0 de gallo8 GENEROUS SERVINGS
8 - 10 Roma Tomatoes3 Red Onions4 Cloves of Garlic1 Large Bunch of CilantroJuice of 2 Limes1 – 2 Jalapeño Peppers (optional)Salt
fish tacos8 SERVINGS
Once all of the fish is cooked & the tortillas warmed, add to the buffet whatever other toppings your heart desires. (Sliced avocado, roughly chopped cabbage & lemon wedges to squeeze over top, all make fantastic additions.) Let each person build their own tacos,
emphasizing that the more pico present, the better.
you’ll need you’ll need
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Hamburgers smothered with gooey cheese. A salad bar of flimsy lettuce, translucent
tomatoes, & creamy ranch dressing. Pore-clogging break-
fast options marinated in oil, & a bottomless bucket of chicken
tenders for dinner. This is the fresh-man dining experience for the majority of American college students. Interestingly enough, according to a 2012 Time Maga-zine article titled “It’s the Calories, Stupid: Weight Gain Depends on How Much-Not What-You Eat” what factors most to the dreaded weight gain is not what we put into our bodies, but rather our portion siz-es. Having a lack of proper kitchen uten-sils, not enough time, & a busy academic & social life contribute to what makes eating healthy difficult during college. As the college years continue you end up memorizing the number to the 24-hour Papa Johns. The familiar cycle of eating poorly continues & day by day all those extra bites add up until we find ourselves breaking our promise to ourselves that we will never do it again. How do you termi-nate your membership in the “eating for four” club? Is it possible to enjoy a ham-burger & feel no remorse? After losing 20 pounds before starting col-lege, I was excited to enter my freshman year with a wardrobe that fit, the ability to wear a bikini at all the pool parties (as there are quite a few at Arizona) &, a new-found confidence. I was more afraid of gaining weight than failing my first class. I obsessed over every bite that entered my mouth, & lived my weekends watching friends eat the for-bidden fruit—pizza—while I ordered
the veggie wrap bundled in extra lettuce. Learning a sense of balance is something I have finally accomplished. My ability to create tricks & tips that allow me to enjoy food has carried on with me through my daily life. What you did not eat today can be eaten tomorrow, & those tempting soft chocolate chip cookies will not be missed in a few days if you avoided seconds. In-dulge responsibly; a little bit of this, a little bit of that. With summer break around the corner, you’ll begin to see flocks of girls fe-rociously moving their legs on the Precore Machines while you hear boys enhancing their weight-lifting grunts at campus gyms. If you should feel their non-verbal com-petition as a threat, remind yourself that in the end it all comes down to eating food in modera-tion. Fewer calories is the secret. A guilt-free burger with a slice of warm melty cheddar cheese? Sure, as long as your side isn’t filmy lettuce with ranch but rather an apple.
Words & Photos by Danielle Zimet
Smaller Portion Size, Smaller Waist-Line
8 tbsp Fat-Free Cool Whip4 tbsp low-fat vanilla ice cream (we used Breyer’s)1/2 frozen banana, sliced1 splash vanilla extractSlivered almonds (optional)
ice, less creamACTIVE: 6 MIN; TOTAL: 7 MIN2 SERVINGS
you’ll need:
1.Place all ingredients in a blender. 2. Divide into 2 serv-ings and place in freezer for 15 minutes 3. Remove from freezer, top w/1 tablespoon slivered almonds. Enjoy! *Experiment with other low-fat topping options such as crushed cereal or fruit.
CALORIE CONTENTS
160 calories, 5g fat, 2.5g protein (includes walnuts)
76 Spring 2012 | collegeandcook.com
Words by Christina Oriel
Take me to
the music! “Strawberry Fields Forever”
BY The Beatles
Our Cooking MixHand-picked Tunes to Cook By
For us C&Cers, selecting music to accompany meal making is just as important as pairing a complimenting side dish with the main course.
Not only does a good tune keep your feet tapping, but also infuses some creativity while perfecting a recipe. In the spirit of spring, we compiled a few songs to celebrate the vibrant colors, fresh produce, & everything else the season has to offer food-wise. Head over to 8tracks & listen for
yourself!
q
“Hot Potatoes” by The KinkS
“For the Price of a Cup of Tea” by Belle & Sebastian
“Homegrown” by Allan Thomas
“Send Me On My Way” by Rusted Root
The lively beat & soft vocals turn a simple activity, such as brewing a pot of tea, into a sweeter experience.
This ode to organic vegetables & those with a green thumb encapsulates some of the reasons why we love spring -- outdoor farmer’s markets &
bounty harvests. It’s quirky!
This song brings to mind the scene in “Matilda” when she whips up a batch of pancakes & of course, our first cooking experience as children. As a sidenote, C&C’s core staff constantly listened to Rusted Root while
designing the spring issue!
We’ve listened to this classic song throughout the years & with each play, memories of a special place are evoked, be it a garden or a childhood
home. & what better way to mark the arrival of spring than with an abun-dance of strawberries!
The lyrics “I like the simple things in life, just give me those plain hot po-tatoes, & I’ll be well satisfied” remind us of a good, home-cooked meal,
which we often miss in college.
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Over spring break, I did two very important things: I rewatched the movie “Waitress” & I said goodbye to my childhood home.
If you’ve haven’t seen this 2007 comedy-drama, it tells the story of a sassy young Southern waitress, portrayed brilliantly by Keri Russell, who bakes the emotions of her awful life into beautiful pies that everyone loves. As a compulsive emotional baker now viewing the movie through my wise 18-year-old eyes, I couldn’t help saying to myself “I feel you, girl,” as I watched her close her eyes to invent pies for each stressful situation.
This is where the two events connect: as I boxed away the contents of my room (full of some great trea-sures, i.e. a Labyrinth poster that clearly belongs on my dorm room wall, an old but still flavorful box of chocolate, many notes written to myself dating back to 2005), the melancholy of growing up hit me hard. This was really it. At the end of break I would leave this home, go back to New York, & return to a differ-ent home in August. It would never really be “going home” again, never with the comfort of coming back to a familiar place that had seen the same 18 years that I had.
Upon my return to New York & arrival back on campus, I sat in bed in tears for three hours, unable to cope with the reality of growing up. Slowly I gathered the nerve to unpack my bags, & as I sifted through my carry-on my gaze landed on a hand mixer that I’d smuggled through security.
Channeling Keri’s sassy waitress, I closed my eyes & imagined what I would bake my childhood into. Would it be a pie? Cookies? Running through my mental recipe box, I reached the perfect solution. & thus the compulsive emotional baking of rainbow cupcakes began.
I’d like to claim rainbow cupcakes as my own, though I did see that some jerk chain bakery that will remain
unnamed recently stole this brilliant concept. If you think back to the scene in Mean Girls when the awkward girl says that she wishes she could “bake a cake filled with rainbows & smiles & everyone would eat it & be happy,” that is essentially what rainbow cupcakes are — except they are literally rainbow. There’s no joke here: they are multicolored bites of joy.
Unfortunately, the cupcakes are a bit complicated to bake in a New York apartment-sized kitchen. After baking in my glorious kitchen back home (which it is absolutely normal to have dreams about) with all of my fancy baking tools & Yoshimi, my stand mixer (it’s also normal to name your kitchen appliances), I felt homesickness hit yet again as I mixed butter & sugar together in a pasta pot. I am a firm believer in baking with love as an actual ingredient — some things really don’t change from when you first bake cookies at age 4 — & so I forced the sadness out of my mind.
The key moment of the rainbow cupcakes is dividing the batter into six containers & individually dyeing each one. This required that I get a little creative, tell-ing myself that mugs, paper bowls, & jars would be just as good as symmetrically-sized containers. A mo-ment of childhood nostalgia did kick in as I scooped spoonfuls of batter into the pan, a process that my mom once said reminded her of a little kid painting.
The cupcakes remained in my room for a day while I tried to admire their beauty while I still could (remember, this is metaphorical baking). Friends came & took them even, & I worked on an extended metaphor that went something like: my childhood, like these rainbow cupcakes, once brought me joy, but it was short-lived; now I am a grown-up & a valuable adult & I can share that with real people instead.
Despite my mature realization of that fact, I did still eat four rainbow cupcakes. Nostalgia makes you hungry.
Words & Photossby Jenny Payne
childhood baking
78 Spring 2012 | collegeandcook.com
childhood baking
Directions1. Preheat oven to 350 degrees F. 2. Combine flours in a small bowl. Set aside. 3. In a large bowl, cream the butter until smooth. (I used a hand mixer & have done it by hand.) Add sugar & beat until fluffy. Add eggs one at a time, beating well after each addition. (I still remain baffled by what exactly “fluffy” means, but I trust your judge-ment.) 4. Add the dry ingredients in three parts, alternating with the milk & vanilla. Beat until in-gredients are well-blended. 5. Divide batter evenly into six different bowls (or mugs, jars, or whatever you have on hand). 6. Dye each bowl a different color. You’ll need red, orange, yellow, green, blue, & purple. If you need instructions on mixing colors, Google is a wonderful modern resource. 7. Spoon a tiny bit of each batter (if we’re getting technical, probably about two tsp.) into your lined cupcake tin. I like to add red batter on bottom, then the orange, then the yellow, etc. for effi-ciency’s sake, but you’re free to layer however you want — do NOT blend them together, though. Have faith; they won’t turn weird colors in the oven. The tins should be about 3/4 full by the time you add all six colors. 8. Bake 20 to 25 minutes, until a toothpick inserted into the middle comes out clean. 9. Share with friends. Reminiscing about childhood recommended, but not required.
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (two sticks) softened unsalted
butter2 cups sugar4 large eggs
1 cup milk1 tsp vanilla
extractred, yellow, &
blue food coloring
you’ll need
Rainbow Jenny’s
Cupcakes
(if you have other colors they can be useful, but as we learned in kindergarten, you can make all the colors you need with these three)
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“I’m a firm believer in baking with love
as an actual ingredient.. .
out of my mind.”
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Although Juliet Capulet professes her love for the person called “Romeo Montague” &
not the Montague family (as a whole), we all know the fate of Shakespeare’s doomed “star cross’d” lovers. But, let’s make a quick
set change, shuffle the cast, dim the lights & introduce a new set of characters.
Juliet calls out:“What’s in a burger?
That which we claim ground beefBy any other ingredient would taste as
juicy.”
So, does the ill-starred fate of the two grill cross’d lovers remain?
Well, that depends. Among the vast amounts of contributions that Dutch society has
provided the world, enters a new & even “meatier” accomplishment: “test-tube” meat.
Cells are placed in a mixture of nutrients, which allows them to swell & proliferate into muscle tissue. These strips of muscle are off-white in color & bear a resemblance to cala-mari. They can be fashioned & sculpted into
food, & can be cooked like any normal meat. For example, if one wanted to “beef up” the man-made muscle, he or she could bathe it in blood, mix it with synthetic fat & serve it as a medium-rare burger on a brioche bun.
“What’s in a name? That which we call a rose
By any other name would smell as sweet.”
Words by Noya KanskyPhoto by Ivy Ken
80 Spring 2012 | collegeandcook.com
Man made meatflesh--it comes from a lab
We know that e-mail messaging was in-vented to reduce paper usage & mailing costs, that mp3 players provide a means of transporting music & entertainment, & that laptops serve as a method of mak-ing important information mobile, but how will growing meat outside of bodies contribute to modern society? Consid-ering (un)sustainability, inefficiencies, & detriments of current animal farming techniques, this new method of mass-production will relieve land pressures & turn out meat more efficiently to meet its steadily increasing demand. Cur-rently, meat is produced at an efficiency of 15% whereas an equivalent amount of synthetic meat can be produced at an efficiency of 50%.
“Test-tube” meat has also been approved by PETA for its foreseeable reduction in animal slaughter. Unfortunately, synthetic meat will not pack the punch of flavor one most craves when biting into a succulent, juicy burger. Dr. David Steele, a molecular biologist & the presi-dent of Earthsave Canada, still main-tains doubts about “test-tube” meat. Firstly, it would require a great deal of antibiotics & antifungal chemicals to prevent any decay. Additionally, he feels that simply reducing the demand for meat could attain the benefits of synthet-ic meat production. He states, “While I do think that there are definite envi-ronmental & animal welfare advantages
of this high-tech approach over factory farming, especially, it is pretty clear to me that plant-based alternatives…have substantial environmental & probably animal welfare advantages over synthetic meat.”
So, will the story have a happy ending in our carnivorous version of “Romeo and Juliet”? Shall Juliet still love one that is called “meat” but does not come from an animal? More importantly, will the world love Phoney-o Meat Montague? Michael Specter of the New Yorker writes, “For many people, the idea of divorcing beef from a cow or pork from a pig will seem even more unsettling than the controversial yet utterly routine practice of modifying crops with the tools of molecular biology. But the con-sequences of eating meat, & our increas-ing reliance on factory farms, are just as disturbing for human health.”
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Our recipe developer & Le Cordon Bleu superstar Crystal Williams came up with three delicious spins on the cuisine of her culture. Take a tour through Africa dorm-room style with Jollof Rice (p. 81), Af-rican Veggie Stew (p. 85), & Tofu “Meat” Pies (p. 87). Crystal is fas-cinated by how recipes evolve over time, & has changed up a few of these classics to make them user-friendly for the budding college foodie!
1/2 yellow sweet onion, diced
2 cloves garlic, minced1/4 cup carrots, diced
3 tbsp vegetable oil1 tsp cumin
1/2 tsp ginger1 cup of brown rice
2 Roma tomatos, seeds removed, diced
1 tsp dried thyme1 tbsp tomato paste
4 cups of water2 hard boiled eggs
1/2 cup frozen peas1/4 cup parsley, chopped
Salt & pepper to taste
ACTIVE: 30 MIN; TOTAL: 1 1/2 HOUR6 SERVINGS
1. In a large saucepan heat vegetable oil to medium high heat & saute onion & carrots. Cook until carrots have softened, about 4 mins. 2. Add garlic, cumin & ginger & cook for 2 minutes. 3. Add rice & cook until rice becomes translucent, about 2 minutes. 4. Add tomato paste, diced tomatoes & thyme & cook for 1 minute to remove acidity from the paste.5. Add 4 cups of water to the saucepan & cover. Sim-mer on medium low heat for 45 minutes or until rice is tender, stirring every 10 minutes. 6. Once rice is tender (you can taste it to check), add peas, & season with salt and pepper. Cover & cook for 5 minutes. 7. Meanwhile, place eggs in a small pot & cover with cold water. Add salt & bring to a boil. Once the water boils, turn off heat and cover & allow eggs to sit for 7 minutes. (Or just grab some eggs from the cafete-ria!) 8. Serve with sliced hard boiled eggs & chopped parsley. Enjoy!
Le StovetopJollof, also called “Benachin," means “one pot” & can be traced back to the Wollof people of Senegal & Gambia. Today this steamed rice dish has many variations, & is a traditionalWest African dinner.
Jollof Rice
words & photos by Crystal Williams
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85
Hearty
3 tbsp vegetable oil1 green bell pepper, diced
1/2 yellow onion, diced2 cloves garlic, minced
1 can diced tomatoes1 tbsp tomato paste
4 cups vegetable stock or water
1/2 tsp corrainder1 tsp red pepper1 tsp cinnamon
1/2 tsp salt1/2 tsp black pepper
8 Kale leaves, stems removed
5 Bok Choy leaves, stems & bottoms removed
1 15.5 oz can Garbanzo beans
ACTIVE: 30 MIN; TOTAL: 1 1/2 HOUR6 SERVINGS
1. In a medium stock pot heat oil on medium high heat & saute onion, green pepper, and garlic until onions become translucent & soft. 2. Add can of diced tomato & tomato paste & cook for 1 minute. 3. Add 4 cups of water or veg-etable stock & stir in the coriander, red pepper, cinnamon, black pepper, & salt & bring to a boil. 4. Add Kale & Bok Choy. Cover & cook on low heat for 30 minutes or until greens are tender. 5. Drain canned garbanzo beans & rinse. Rub beans between your hands to remove shells & place shelled beans in a medium bowl; set aside. 6. Once greens are cooked tender add Garbanzo beans & cook for 5 mins. Serve immediately.
Le Stovetop African
Vegetable Stew
86 Spring 2012 | collegeandcook.com
87
1. In a saucepan combine water, salt, butter, cumin & red pepper. Bring to a boil. Pour mixture into a bowl & cool to room temperature. Add flour 1/2 cup at a time with a spoon until dough sticks to-gether. 2. Lightly flour a work area & gently knead dough until smooth & absent of lumps (think playdough molding!). Wrap the dough in plastic wrap & refridgerate for an hour. 3. Meanwhile, remove tofu from container & place on paper towels. Press lightly on towels & pat dry, removing excess moisture. Set aside. (This allows the tofu to absorb more flavor) 4. In a medium saute pan heat oil to medium high heat & add diced pep-pers & onion; cook until onions are soft & almost see through. Add garlic & continue to cook until fragrant about 30 seconds. Add tofu whole to the pan & with a wooden spoon break apart the tofu into crumbles. Once tofu has crumbled, add cumin, red pepper, salt & pepper. Cover & cook for 20 minutes stirring occasionally to brown the tofu. 5. Preheat oven to 350 degrees & lightly oil a baking sheet. On a lightly floured work surface roll out the dough to 1/8 inch thick. Using a three-inch cutter (a solo cup works here!) cut out 20 rounds. (You will have extra dough.) Place two tablespoons of tofu mixture in the middle of the dough & wet the outside edge with water & fold over to close the pie. Pinch along the rim to create pleats & place on baking sheet. Continue with the rest of filling & dough. 6. Bake at 350 degrees on the middle rack for 30 minutes until browned. Allow to cool for 5 minutes after removed from the oven & serve.
Dough1 1/2 cups water1 tbsp kosher salt
3 tbsp unsalted butter 2 tsp cumin
2 tsp red pepper3 3/4 cups all-purpose flour,
plus more for dusting
Filling4 tbsp Canola Oil
1 green bell pepper, diced1/2 red onion, diced
2 cloves garlic, minced8 oz. Firm Tofu, crumbled
3 tbsp cumin1 tsp red pepper
1 tsp salt1tsp black pepper
ACTIVE: 30 MIN; TOTAL: 1 1/2 HOUR
Tofu “Meat” Pies
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& the Library of American University
Congress
There’s nothing quite like enjoy-ing great food in one of our nation’s most celebrated buildings. American University hosts a Founder’s Day Ball each February to celebrate our school’s founding on Feb. 24, 1893 by an Act of Congress. What better place to commemorate this then at the Li-brary of Congress? This year about 900 AU students packed the Library for a night of dancing, laughing, & most importantly, eating. We had sev-eral buffet tables set up through out the two story great hall, where the event took place. The caterers set up a changing buffet-style spread, with different savory & sweet bites appear-ing every 45 minutes or so. Some of the highlights included mini paninis, chicken kabobs, steak slivers, & fruit tarts. All in all, party guests arrived hungry & left happy...we hear a few even snuck some dessert back to AU dorms across town!
words by Alex Leirophotos by Kevin Sutherland
90 Spring 2012 | collegeandcook.com
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93
my
BY SHAYE ROSEMAN
father’s kitchen
PHOTO BY MAX WANG
stu
dent-run food magazin
e at
Pen
n
penn appétit
We storm back triumphantTracking mud caked bare feet leaving marksThrough the house our mother wouldHave a fit over laterBrother and IBoth black in the face between the sunAnd the dirt and the honeysuckleWe lay our spoils bare on the counterProud of what we have wrested from the earthCarrots turnips tomatoes plum-ripe and radicchioMy father presiding knife in handIn the slant summer sunlightHe needs glasses to read nowBut never in picking out an unripe tomatoHe raises one hand with gold band highOver okra and garlic scapeAnd steel glinting slices into our jewel fruitWe hold our eager fingers backUntil he is throughAnd with filthy hands pickThe choicest from the cutting boardBefore they reach the plate
Located in the middle of the Pacific on the island of O’ahu, the University of Hawai‘i at Mānoa offers the typical college campus cuisine as well as some that reach the island & multi-cultural vibes. Loco Moco, a local favorite consisting of rice, hamburger patty, & gravy can be found along side burgers & fries at the
Campus Center dining area. Another option is Ba-Le, which offers Vietnamese foods like Pho. As a student living on-campus, I’m often restricted to dining op-
tions that take the provided pay-plan “meals.” When I can afford it though, I ven-ture out to the food trucks scattered around campus. Vegetarian, Indian, smoothies,
& again local favorites are some of the foods offered by the mobile eateries.
What is unique about Princeton’s eating scene is interestingly not the food but rather the vocabulary. Here is a short list of terms used for navigating through the dining system:
Residential College: Freshmen & sophomores are required to live in the resi-dential college system & to sign up for a meal plan that allows them to eat in the dining halls. Upperclassmen choose between continuing to live in this system & moving out.Eating Clubs: Eating clubs are the most popular food option for upperclassmen.
A tradition since the 18th century, these clubs each have their own house where members come to eat meals, hangout, study, & on the weekends, party.Co-op: In a co-op, members take turns cooking meals for each other. Co-ops often center on a basic theme, such as international or vegetarian food.Independent: Going independent means just that. You don’t join any of the above options & are basi-cally on your own for each meal. Students either cook using dorm kitchens or eat at nearby restaurants.
The first food item any visitor to Duke must try is, of course, the make-it-yourself Duke waffle. These delectable waffles are only available at the Marketplace, the freshman cafeteria students despise by the end of their first year. But many up-perclassmen, myself included, return there just to make one of these perfectly golden brown waffles covered in warm maple syrup & a variety of fresh berries. For students who stay up late studying, there are several food trucks that park around campus & accept student food points. When the end of the school year approaches, many students with extra Food Points make their way to Durham’s
Washington Duke Inn, colloquially known as the “Wa-Duke,” for an elegant meal to finish off the year. If you want to get off campus & explore what Bon Apétit calls one of the “foodiest” towns in America, you have plenty of options to choose from. Some of my personal favorites include Watt’s Grocery, for locally grown ingredients, & Q Shack, for a classic pulled pork sandwich & fried okra. Great food is a central part of the Duke experience. While Duke might be best known for its bas-ketball, I think it’s about time we become better known for the outstanding dining opportunities available to everyone on this campus & in this town.
The Campus Scoop
Princeton University
food tales from campuses nationwide
Duke University
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