Though dark chocolate may be bitter, the benefits of eating it are sweet, writes food columnist Emily Kim PO ’25.
Food
Moments to savor: A faithful friend in pumpkin bread
While many things have changed for food columnist Emily Kim PO ’25 as she’s grown up, one thing has remained a constant comfort — pumpkin bread.
Moments to savor: Finding respite in your breakfast
The act of eating breakfast offers an optimal time for practicing rest and self-care, writes food columnist Emily Kim PO ’25.
Moments to savor: A ramen camaraderie
Food columnist Emily Kim PO ’25 reflects on how instant ramen is both a cornerstone of the college diet and a potent community cultivator.
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.