Mango lassi, egg waffles, sushi, oh my! The 5C Night Market, held last weekend at Pomona College, showcased student culinary talent and Asian cuisine.
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.
Some Pitzer students are speaking out against the college’s proposal to transfer control of the student-run Shakedown Café to Bon Appétit.
McConnell Dining Hall prepared food for the Black History Month Annual Lunch, which was designed to showcase diasporic food and culture.
In this week’s Ask TSL, we find out whether the berries at CMC are edible or will leave you dead-ible.
As Claremont nights grow chillier, the Coop Fountain is offering a new food delivery service available to all 5C students. It runs from 8 p.m. to 11 p.m. on Friday and Saturday evenings for a $2 fee.
Food columnist Erin Slichter PO ’21 writes about her experience visiting the new Claremont Village Eatery.
The Claremont Colleges need to allow their students the option of cooking for themselves as a way to save money and learn life skills.
Chef Cristian Rubilar visited Malott Dining Hall this week to serve a custom menu of traditional Chilean cuisine.