COLUMN: Avocado juice is the beverage you never knew you needed
As a parting gift this semester, I present the only recipe you will ever need for the rest of your life. In all seriousness, I present to you: avocado juice.
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As a parting gift this semester, I present the only recipe you will ever need for the rest of your life. In all seriousness, I present to you: avocado juice.
The holiday season is upon us and that calls for delicious, seasonally appropriate food being consumed at a mildly alarming rate.
Aphrodisiac foods are the stuff of urban legend and racy movie scenes, but do they actually work? Does eating a cherry really give you more health benefits than just some vitamin C? If you’ve ever simply laid eyes on an oyster, you would know why I’m so skeptical about claims that it is a mood-enhancer.
If my weather forecast for this week is accurate, it seems like we’re finally in the clear to hunker down for the cold weather ahead. Yes, soup and stew season has arrived at long last.
Until just last week when I started reading Michael W. Twitty’s “The Cooking Gene: A Journey Through African American Culinary History in the Old South,” I had no idea what a culinary historian was or what it meant. After finishing his 400-plus-page nonfiction narrative, I can confidently say it’s a job that is fascinating and ever growing in importance.
I think it’s time to talk about what the internet has done to the food industry. I'm not talking about how it’s easier than ever to find a recipe online, making recipe books practically obsolete, or how convenient it is to order dinner on UberEats or Btown Menus rather than trekking to a restaurant in person.
Food is no fun if you don’t occasionally change it up a bit and step outside your normal cooking routine. Branching out to new foods doesn’t automatically mean eating fried bugs or animal organs. It can be so much simpler.
The first round of exams and papers is almost underway, if not already, for most students. We all know what that means: Late-night snacking will commence with a ferocity unseen at calmer points in the semester.
Between balancing classes, a social life and work, worrying about what to make for dinner is the last thing on a busy student’s mind. Making healthy and delicious food can seem impossible if you’re just starting out in the kitchen and especially if you’re working with a tight budget. Fortunately, some of the easiest, quickest and most filling recipes you probably already know and love only require a few ingredients.
As someone who rarely goes the extra mile to prepare meat or poultry for meals, I’m always searching for ways to add variety into my vegetable and grain-dependent meals. While sometimes I’ll go a little crazy and make some salmon or shrimp, I usually hold out for meat dishes prepared by someone in a kitchen who knows what they’re doing. Here are a few dishes that range from vegan to pescatarian, all with a short list of ingredients.
Bare feet shuffled down a buffet line, guests held paper plates loaded with steaming hot Tibetan food and were greeted at the end of the line by a monk spooning out hot sauce.
Jamyang Lama, a monk at Gaden Khachoe Sing Monastery outside Bloomington, answers questions about the monastery's Taste of Tibet event happening Sept. 16. The event includes an open house to tour the monastery from 2-5 p.m. and a buffet starting at 6 p.m.
That cup of joe you drank this morning put a pep in your step, but did you stop to consider where the beans used to make it came from? Whether you got the coffee from a K-cup or your favorite coffee shop, the beans that gave life to your espresso or pumpkin spice latte went through a long journey to get to you.
The push to be “green” and cut down on waste in all parts of daily life has become unavoidable in 2017. And with good reason: We’ve all recently witnessed how climate change exacerbated the effects of Hurricane Harvey as well as the fires rampaging along the West Coast.
A night out at an upscale restaurant with a multicourse meal, drinks and the hefty bill to accompany it may not be the norm for most college students – that's what post-grad goals are for, right?
While grocery shopping and meal planning probably aren’t at the top of everyone’s priority list during the first week of classes, they are an important component of daily life that only gets easier to incorporate into a routine with time.
A year ago, I couldn’t have described or even recognized what my relationship with food was, much less anticipate that now it has totally transformed and is still changing. Almost exactly a year ago, I left for a study abroad program in the south of France, and I got back at the end of May.
Just shy of four months since I wrote my first travel column this semester, I’m sitting down to write the last one.
Don’t trust anyone who says they don’t like Paris. They’re either trying too hard or they’re straight up lying. Paris is without a doubt the best city in the world.