Although it may feel like COVID-19 came out of nowhere, the meat industry, among other human practices, created the perfect conditions for new highly infectious diseases to arise. Going vegetarian could help prevent a future pandemic, says Max Proctor CM ’22.
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.
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.