Food columnist Stephanie Du SC ’21 discusses the disparities and difficulties of being a person of color consuming or creating food and food media. “We must acknowledge that each culture is different and food inequality exists. Respecting our differences and being conscious of our language and actions are steps forward to showing appreciation for varying cuisines and cultures,” she writes.
Food columnist Stephanie Du SC ’21 dives into the world of quarantine food trends, and why they’re actually more useful than they might appear.
The Student Life’s senior staff suggests their go-to meals to comfort any social distancing woes, from smoothie bowls to matzo brei.
Food columnist Stephanie Du SC ’21 gives tips to level up in the kitchen, no matter how limited your culinary skills or supplies. “Like any skill, it takes time and practice to improve your cooking. If something doesn’t work on your first try, that’s normal,” she writes.
Hoch-Shanahan Dining Commons boasts a spice bar with 35 different dry spice blends, including chipotle morita powder, za’atar and harissa.
Triangle potatoes, tater tots, home fries, oh my! With only so many options and so few meal swipes, Erin Slichter PO ’21 investigates where best to eat breakfast.
Food columnist Erin Slichter PO ’21 writes about her experience visiting the new Claremont Village Eatery.
Caffeine fuels this week’s Food Files column, which explores the evolving role of coffee in campus social culture.
A review of four places in Claremont that serve acai bows: Pepo Melo, Podge’s Claremont Juice Co., The Spot Cafe and Scripps College.
Dolce Gastropub and Bakery features a cultural melting pot of foods and drinks as well as beautifully decorated cakes and pastries.