Food columnist Emily Kim PO ’25 reflects on how instant ramen is both a cornerstone of the college diet and a potent community cultivator.
Food
Foodie fantasies: Date-ing made delicious
Dates, a traditional food used to break the daily fast during Ramadan, are a tasty treat for all, food columnist Maryam Khan SC ’23 writes.
Foodie fantasies: Upgrade your crepe experience and make uppos instead
Uppos are paper-thin pancakes made by the Nawayath in southwest India –– and they’re better than crepes, Maryam Khan ’23 writes.
Foodie fantasies: Pão de queijo will revolutionize your relationship with bread
If you’re looking for your next go-to bread recipe — and even if you’re not — pão de queijo is an easy must-try, writes food columnist Maryam Khan SC ’23.
Foodie fantasies: ‘Oat’ we give it a try?
Food columnist Maryam Khan SC ’23 discusses her dive into the world of baked oats and whether or not this latest trend is worth a try.
Chew on this: The bitter taste of disparities in the presentation and popularization of food
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.
Chew on this: 3 reasons why you should embrace quarantine food trends
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.
What TSLikes to eat: Senior staff’s best meals in isolation
The Student Life’s senior staff suggests their go-to meals to comfort any social distancing woes, from smoothie bowls to matzo brei.
Chew on this: 3 easy tips to up your college cooking game
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.
Chew on this: ’Tis the season(ing) for Harvey Mudd’s dining hall
Hoch-Shanahan Dining Commons boasts a spice bar with 35 different dry spice blends, including chipotle morita powder, za’atar and harissa.