&COokCollege

magazine

LIFE as a Migrant Worker

throw a summer soireeIn a Breeze

snacking on anybudgetintern eats & lobster for less

allaboutacai

‘

contentstable

6 18 24

of

user-friendly tips on

outdoor cooking

a student spends his summer in

the fields

a seasonal menu for

easy elegance

12quick & easy fruity treats await you!

16discover this

nutrient-packed food

2826 34 42 4440a lineup of

quick & easy fruity

cocktails

what kind of cook are you? take our quiz & find out!

celeb chefs & their

outrageous footwear

head outside of the

classroom

feasting on any budget, guaranteed

three girls make dorm

life just a little bit sweeter

Is C&C on your

campus yet?

Brown Universitydrexel universityEmory university

Florida State university

George Washington University

University of Hawaii At manoa

university of kansas

le cordon bleu University of Pennsylvaniauniversity of

southern californiavanderbilt university

university of vermont

University of wisconsin-Madison

In this IssuE

it’ssummertimecelebrate!

Summertime, the college student’s greatest asset. When else in our lives will we have a solid three months to do what we please? Pick the summer job that’s up your alley, figure out the internship that’ll leave you networked by summer’s end, or maybe backpack across some continent unknown. (My summer ‘11? Eating my way across Western Europe with friends & a bursting bag strapped to my back.)

How does food fit in here, you ask? If you’re still reading this mag three issues in, you probably know the answer already. That summer job? It’s at an ice cream shack (hello, free cones all season long!). The internship? Food Service Industry, of course. How about the traveling? The excitement of sampling new food! (Call me crazy, but my first stop in a new city is always the supermarket. The big challenge is buying unheard of ingredients & hitting up a Google search when I get home.)

Of course, another great plus of summertime is the use of a “real” kitchen. I happily swap a half-busted oven & an overused microwave for the real deal. A six burner stove! A full-sized fridge! Finally there’s enough time & space to explore complicated recipes bookmarked all year long. So, here’s to ditching microwaved meals for an entire season.

This issue of ours covers all the summer fun -- from throwing par-ties (p.XX) to healthy internship snacks (p.XX) to grilling basics, consider the next fifty pages a guide to spending the second half of your vacation eating some seriously good food. Here’s to a season packed with farmer’s tans & market fun, & most importantly, din-ners with dear friends. Really, does it get better than that?

Happy reading,

Audrey Scagnelli

the teamAudrey Scagnelli

Christina orielben besse

edwin weecrystal williams

jacqui corbaMaddie Brennan

Fendi Liu Casey Manning

Ellen AmaralRachel Johnson

molly federallison casey

Naomi lugo

Founder & editor in chiefManaging editorBusiness manager website developerrecipe developercontributing editorsocial media outreachAdvertising coordinatordesignerDesignerDesignerstaff writerstaff writerstaff writer

our contributorsBilly Peard Elise Riley Zoey SmithAmy Verhey Bonnie be yeon ihn

Forty

& CountingScho

ols

Christa BlumenthalKelsey cipollaCharles Fischl

Stephanie Mundel Jessica Nowak

Want to join the team? Email us:

info@collegeandcook.com

5555

Throw a Summer SoireeIt’s the perfect way to celebrate the season’s harvest with a gathering of friends. Check out these lovely recipes & let the season shine, one dish at a time.

~7

’

On the Menu:

2.

3.

8 Summer 2012 | collegeandcook.com

4.

1.

9

1. Cut cherry tomatoes in half & dice the green onion.2. With your hands, shred smoked salmon into small bite sized pieces.3. Combine all ingredients to-gether.4. Serve with toasted baguettes halves or whole grain bread.

Smoked Salmon & Greek Yogurt Spread

1 Green onion stalk, thinly sliced10 cherry tomatoes, cut in half1 4oz packaged of Smoked Salmon, shredded½ cup of Greek Yogurt

you’ll need

10 Summer 2012 | collegeandcook.com

1. In a medium saucepan combine 2 cups of low so-dium vegetable broth with 1 cup of brown rice & bring to a rapid boil. 2. Turn the heat to low & cover. Simmer 20 minutes.3. In a small saucepan bring 1 cup of vegetable broth to a boil. Add quinoa, cover & cook on low for 15 minutes. Quinoa will be translucent when done.3. Combine grains, season to taste & serve.

Red Quinoa & Brown Rice

COOKING TIME: 1 HOUR

1 cup brown rice2 cups low sodium vegetable broth½ cup red quinoa1 cup of low sodium vegeta-ble brothSalt to taste

you’ll need1. Bring a pot of cold water to a boil & prepare a bowl of ice water; set aside.2. Clean green beans thor-oughly & cut ends off of both sides about an inch.3. Drop beans into rapidly boiling water for two min-utes. Place into ice bath; stir & set aside for 5 minutes.4. Heat olive oil in a non-stick sauté pan on medium heat & add onions, peppers, & spices. Sauté until onions are translucent & mush-rooms are soft.5. Add beans & sauté 1 min-ute, to coat.6. Transfer to serving platter, drizzle with Extra Virgin Olive Oil & serve immediately.

COOKING TIME: 20 MINUTES

1lb fresh green beans1 tbsp Olive oil1 cup portabella mushrooms, sliced1 small white onion; sliced1 tsp Ground Cumin1 tsp Ground Cinnamon½ tsp Dried Thyme½ tsp Dried Coriander1 tbsp Extra Virgin Olive Oil

you’ll need

Marrakesh Beans

1. Thoroughly clean potatoes under running water; use a damp cloth to remove excess dirt.2. Place potatoes in a me-dium pot & cover with cold water, about 1 inch above the highest potato. Bring water to a boil & cook un-covered for 10 minutes or until the center of the potato can easily be pierced with a fork.3. While potatoes are boiling, remove parsley leaves from stem & gently rinse. Pull apart leek leaves & soak in a bowl of lukewarm water; the dirt will fall to the bottom. 5. Drain potatoes into a col-ander & rest for 5 minutes; move to serving bowl.6. Heat sauté pan to medium & add oil & 1 tsp of butter;

COOKING TIME: 30 MINUTES

15 small red potatoes2 tbsp parsley, chopped1 leek stalk, thinly sliced2 tbsp olive oil2 teaspoons of unsalted butter1 garlic clove, minced1/2 lemon, juice, no seedsSalt and pepper, to taste

you’ll need

Red Potatoes & Leek Butter

add garlic & cook until fra-grant (30 seconds). Add leeks & cook one minute.7.Remove from heat & add remaining butter & lemon juice. Add parsley & whisk.8. Pour sauce directly over potatoes & serve.

11

12 Summer 2012 | collegeandcook.com

words by Allison Feder & Molly Casey

summertreat yourselfwith these summery snacks

Sour Patch GrapesThink Sour Patch Kids with a dose of healthy!

2 Handfuls grapes1 box Jell-O mix, unprepared

Remove grapes from stems & wash. Roll grapes in a bowl of Jell-o powder (any flavor — we love strawberry!) & place the grapes in a fresh bowl when done. Refrigerate for half an hour & start snacking!

you’ll need

Whether you are throwing a last minute pool party or just coming home after slaving away all day at your internship,

these refreshing treats will be the perfect snacks to cool you down. They take almost no time to make, leaving you plenty of time to bask in that hot

summer sun.

Wishing you ice cream & sunscreen,

Molly & Allison

you’ll need:

words by Allison Feder & Molly Casey

summertreat yourself

13

Frozen Watermelon

Popsicles½ Watermelon (makes about 8 popsicles)1 plastic spoon/pop

Cut the watermelon into 1 ½-inch slices. Use the top side of a cup as a cookie cutter to make circular shapes in the watermelon. Stick a plastic knife or spoon into the edge of each slice to use as a popsicle stick. Place popsicles on tinfoil & freeze, about two hours. Eat as a refreshing, low-cal snack on a hot & sticky summer day.

S’mores Ice Cream Sandwiches SERVES 2 — WE’RE ALL ABOUT SHARING WITH OUR ROOMMATES

2 Graham Crackers1 Shot Marshmallow Fluff1 Shot Nutella 2 Spoonfuls Vanilla Ice Cream

Split Graham Crackers in half. Spread half a shot of Marshmallow Fluff on one side of one graham cracker from each ice cream sandwich. Spread half a shot of Nutella on the other side of each sandwich. Add a spoonful of ice cream to each cracker half & gently press the two halves together, being careful not to break the crackers! Save in the freezer for later!

you’ll need

14 Summer 2012 | collegeandcook.com

15

allAboutacaiThe açaí (pronounced “ah-sah-EE”) berry has exploded in the health food world due to its claimed antioxidant super powers. It comes from the açaí palm which grows in Central & South American countries like Brazil. Açaí is commonly sold in powder form because the berry itself loses its nutritional value 24 hours after being harvested, according to Sambazon, a company that sells açaí products.

I first encountered açaí bowls with my aunt in Southern California. The smoothie-like consistency of the mixed berries helped beat the heat & the slight hunger of a sleepy summer day. From then on I have been obsessed with the açaí bowl. Luckily, I’m able to explore the açaí phenomenon all the way across the clear blue Pacific waters in the islands of Hawai‘i.

I visited three spots in O‘ahu, near my school, the University of Hawai’i at Mānoa, that serve the semi-frozen treat. The premise of the açaí bowl goes naturally with the Hawaiian vibe. All of the goodness packed inside keeps you fueled & healthy for a day at the beach. Still, whether or not you live by the ocean, trying the açaí bowl at least once is a must.

Words & Photos by Naomi Lugo

The Mana Bowl {Diamond Head Cove Health Bar}

Acai topped granola bananas strawberries, blueberries, bee pollen & honey

When I tasted Da “Mana” Cove Bowl from Diamond Head Cove Health Bar, I told my roommate it was better than ice cream - & I meant it! The berry mixture had a perfect-ly smooth, cool consistency, & was topped with tart blueberries, strawberries, fresh bananas, & crunchy granola. The honey intertwined between the fruit & granola was one of my favorite parts. Bee pollen was another interesting addition to the bowl. Bee pollen is “highly nutritious” because it contains “vitamins, minerals, proteins, carbohy-drates, fats, enzymes, & essential amino acids,” according to About.com.

Mix açaí powder with your favorite fruits & other ingredients to create your own açaí bowl or smoothie. Using the powder as a base ingre-dient, the possible creations are endless. Sam-

bazon has a list of recipes on their website from parfaits & jams to cupcakes & cheesecake.

Lemi Fresh {Blue Hawai‘i Lifestyle Cafe}

Blended with lime juice, topped with granola, bananas, berries, honey, & lime juice

The lemon & lime juices in the description threw me off at first, but I’m glad I tried this bowl because citrus pairs well with açaí. Lemons & limes also have their own health benefits, as they are high in Vitamin C.

do it yourself!

Açaí Topper {Jamba Juice}

Frozen bananas, açaí juice blend, soymilk, frozen blueber-ries, frozen mangos, organic pumpkin flax seed granola

With its relatively well-distributed locations, Jamba Juice is accessible for college students looking for an açaí fix. I chose the Açaí Topper, which included the basics for any bowl: bananas & granola.

17

Words by

READY, set,

grill!grab some coals, maybe a few cold ones,

& get outside!

Graphics by

Photos by

18 Summer 2012 | collegeandcook.com

Photos by

19

grab some

coals, maybe a few cold ones,

& get outside!

grab some

22 Summer 2012 | collegeandcook.com

• Pouring lighter fluid over coals once they’ve been lit. Even if it seems like the fire didn’t start or has stopped burning, resist the temptation to add more fluid. It can cause a fiery flare-up.

• Leaving food on the grill too long. Food retains heat from the grill and continues to cook once it’s been removed from heat. You can always throw undercooked food back on the grill, but there’s no un-doing overdone.

• Deck grilling. It’s hot out and firing up the grill on your enclosed deck seems much cooler and easier, but many areas have laws against grilling on decks. Play it safe and move your grill to a more open area.

Com

mon

Mis

take

s

CookingSeason or marinate meat 30 minutes to an hour before you’re ready to cook to make sure the fla-vor is absorbed. For steaks or pork, using meat tenderizer or salt breaks down the meat’s tissue, makes it extra tender, and brings out the natural flavors.

Once the grill is hot enough, put the food on. Evenly space it out, paying attention to any hot spots that could cause food to cook unevenly. To get those clean, deep grill marks that prove you slaved over an open flame, avoid turning food too frequently.

Knowing when it’s time for food to come off the grill comes from experience, but rookies can use a meat thermometer. To get a medium steak, the internal temperature should reach 135-140 degrees. Chicken can come off the grill at 160. Fruit and vegetables can come off when they have reached the desired softness.

The BasicsCharcoal grills are cheap & portable, making them ideal for student budgets & lifestyles. Before starting a grill, clean out any leftover ash and grease. Fill the base with charcoals and stack them into a cone shape. Pour lighter fluid over the coals and light the char-coals with a long match or lighter. Now step back and let the fire burn until the coals turn gray, which can take 20 to 30 minutes. Spread them out and then hold your hand over the grill. If you can only keep it there for five seconds, it’s time to let the food hit the grill.

23

ALTAR, MEXICO IS A SMALL, DUSTY HAMLET 60 MILES SOUTH OF THE ARI-ZONA BORDER. The surrounding countryside produces a small amount of corn & beans in its desert soil, & by all appearances Altar provides as much food to the American consumer as does lower Manhattan. But Altar shares something special & virtually unknown with all of us. You have almost certainly eaten a fruit or vegetable that was last touched by a human hand that had once travelled through Altar. I don’t think the same could be said of anywhere else on Earth. In recent years, Altar has been the single largest staging ground for illegal border cross-ing from Mexico into the United States. Each

day, hundreds of Mexicans & Central Americans equip themselves in Altar for the final leg of their trip into the United States: the grueling & danger-ous walk north through the unforgiving desert. Of those who successfully evade Border Patrol & reach America, many will continue on to make their way to an American farm. Two years ago, I set out to discover where Altar & the American food economy collide. I sought to get a summer job in the fruit fields, & I found myself in western Michigan hand harvest-ing endless rows of blueberries alongside men who would tell me in Spanish of their experiences passing through Altar. Our days would start before daybreak.

BlueberryFields

Words by

I would stiffly lift myself from my sleeping bag, laying on a small parcel of living room floor I had rented weekly in a one-bedroom house. I shared my modest real estate with a dozen other migrant workers, each of whom had staked out their own pieces of living room floor. On our meager wages, we could barely afford anything more. By 7:00 am we arrived at our worksite: a large field packed with perfectly straight rows of bushes extending almost as far as the eye could see. In the morning, the bushes were dotted in blue. If we had done our jobs, by evening the plants were stripped of their bluish hue -- the ber-ries were gone. With brief lunch & water breaks, we continued picking our way down the rows un-til the sun merged with the flat Michigan horizon. Blueberries, as it turned out, made for the best possible career choice for a pampered & inexperienced gringo such as myself. Aside from the obvious fringe benefit of endless fruit for the feasting, blueberries are one of the least ardu-ous picking crops. They are at torso level, don’t require excessive bending or reaching, & weigh much less than an orange, tomato, or eggplant. None of this, of course, made me any more effective at my job. In fact, I learned that I was far better at getting fired than I was at coaxing fruit off the plant. Despite the best efforts of my more efficient Mexican co-workers – who would chari-tably dump extra berries into my buckets to make me appear more competent – I was fired three times in less than two months. Unlike most jobs, where workers are paid either salary or hourly, agricultural workers are often paid what’s called “piece rate.” Pay is based upon the weight or the volume of what is picked off the plant. During my short-lived career in blueberries, I received roughly 40 cents per pound. At that rate, I would need to pick almost 20 pounds an hour to earn minimum wage. Many days, I would be lucky to walk away with $40. Fortunately for me, I hadn’t invested too heavily in this career. Unlike most of my col-leagues, I had arrived in Michigan without setting foot in the unsympathetic Arizona desert & without my family’s livelihood dependent upon my fruitful output. I consider it an ideal summer job for a college kid interested in working alongside those who had passed through Altar. & the fresh blue-berries tasted pretty good, too.

I found myself in western Michigan hand harvesting endless rows of blueber-ries alongside men who would tell me in Spanish of their experiences pass-ing through Altar.

“”

25

An Earthful EducationWords by

Photo provided by Hampshire College

BREAKING OUT OF THE CLASSROOM & EXAMINING WHERE IT ALL BEGINS

26 Summer 2012 | collegeandcook.com

WITH recent attention directed towardcorrecting America’s food system, university cur-riculum has kept up with societal trends & many have taken sustainable farming into their own hands, literally. 

Higher degree programs focussing on food are springing up across the country. For example, this June, Hampshire College launched a six-week Food, Farm & Sustainability program. Their efforts are brining food-focused students, staff, faculty, & alumni together to develop an understanding of the entire food process & the concerns that come with it.

The program starts at the beginning, analyzing the earliest soils, plants & animals, & follows up with the roles they play with public health & politics. The program’s open discussion format & the focus on the “kitchen experience” make this a holistic learning experience. Students hear first-hand from seasoned professionals, faculty, & peers. Just six weeks at Hampshire leaves students with a better understanding of the problems (& solutions) to the current food system. 

In recent years, top universities have become more hands on -- the classroom is no longer enough, especially in the world of food studies. For example, the Hampshire program includes students who are coming from NYU, Oberlin, CUNY, Chatham University as well as Hampshire’s Five College Consortium including Mount Holyoke & Smith College. This cluster of

universities will learn from the students engaged in Hampshire’s program & bring new insight to each campus. A program made up of such a variety of backgrounds & educa-tion levels allows for true knowledge to be exchanged & fostered.

The professors assisting with this six-week program have specific areas they are sharing information about. Soil science, microbiology, entomology and ecology, animal physiology & sustainability studies highlight the areas of focus.

Abby Ferguson at Hampshire College shares Hampshire College’s Climate Action Plan, which is being instilled along side the Food, Farm & Sustainability program’s initiative. Indeed, programs like Hampshire’s are becoming an academic norm.

27

making the most out of daily deals!

From Left to Right: Fresh-Cooked Maine

Lobster & Corn on the Cob; Dinner Plate

completed byLinguine with

Mussels & White Wine Cream Sauce;

Pan Fried Maine Crab Cakes served with

Lemon Wedges.

// lobster for less

28 Summer 2012 | collegeandcook.com

making the most out of daily deals!

WE’RE in a recession. This age group is notorious for its ramen noodle consumption, thanks to the seriously low price tag (& seriously high sodium levels). That leaves us in a bit of a bind, eh?

What if there was a better way to eat on a bargain? Clearly you’ve all heard of the popular daily deals sites, all of which offer much-appreciated discounts on local fare that ranges from date-night-appropriate to that-burger-place-after-work. This nearly $2 billion a year industry has some creative offers just waiting to be snatched up by the college age group.

Take a recent lobster fest I threw with my friends: way back when, (ok, five months ago) an enticing lobster package com-plete with numerous side dishes & assorted seafood popped up in my inbox. A few phone calls later, six of us were on board to buy the deal & anticipate a sweet summer feast. (Nothing better than a little anticipation to build some lobster hype.) The deal was about $20 per person, & came with four live lobsters, crab cakes, & a few pounds of mussels. We picked up some corn, pasta, parsley & cream, & made a creamy pasta dish with half of the mussels.

Opening a seaweed-stuffed white styrofoam box to find four liv-ing crustaceans awaiting was a new experience for me. My good friend & co-chef for the day had done the job once before, & took the lead while I readied the side dishes. Still, I was delight-ed by the entire experience. We had a fabulous night with good friends for an admirably low price.

Thinking outside the box & putting a good deal to use is just a little easier thanks to sites like Living Social, Groupon & Bloomspot. It may take some planning ahead, but in the long run, it’s absolutely worth it!

Opening a seaweed-stuffed white styrofoam box to find four living lobsters awaiting was certainly a new experience, to say the least.

29

Put together a show- stopping seafood feast ......for 20 bucks a pop!

//Celebrating Summer

30 Summer 2012 | collegeandcook.com

Put together a show- stopping seafood feast ......for 20 bucks a pop!

31

32 Summer 2012 | collegeandcook.com

33

Summer

Sip into Summer

with these

guaranteed to keep you

cool on even the hottest of

Summer Days.

Photos & Recipes by

34 Summer 2012 | collegeandcook.com

Sippers

Blue Coconut Margarita

Strawberry Ice

36 Summer 2012 | collegeandcook.com

37

Shake all ingredients with ice. Serve in a clear glass.

Blue Coconut Margarita

1.5 Shots Tequila 3/4 Shot Blue Curacao

1 tbsp freshly squeezed lime juice

3 tbsp sweetened cream of coconut

you’ll need*Blue Curacao & triple sec are one & the same--if you don’t have Blue Curacao, triple sec will work fine, al-though your “Blue Coconut Margarita” is sans Blue.

*We used Jose Cuervo Silver

tips

Pour rum, simple syrup, lime slice & mint in a sturdy glass. Muddle. Add ice. Shake vig-orously. Pour into gllass., top with soda water, & enjoy!

Raspberry Mojito

2 shots Bacardi white rum 1.5 shots raspberry simple

syruphalf of one lime, slicedleaves from mint sprig

soda water

you’ll need

1 pint raspberries1 cup sugar

1.5 cups water

simple syrupSimmer all of the above for 35 minutes. Strain out seeds. Done

This refreshing spin on a classic makes for a great crowd pleaser!

This mojito gets its fruity flavor from homemade raspberry simple syrup. Delicious !

Place ice in glass. In a seper-ate bowl, mix syrup & lime juice. Pour on ice & garnish with fresh fruit.

Strawberry Ice

1 cup shaved ice3 tbsp strawberry syrup

1 tbsp lime juicefruit, for garnish

you’ll need

This drink is practically dessert, & since it’s chock full of fruit, it’s healthy too!

38 Summer 2012 | collegeandcook.com

39

“We’ve made fans; there are certain people who’d drop by the batter-filled kitchen demanding verbal contracts for brownies or cookies. One Emory couple asked us to cater their future wedding!”

40 Summer 2012 | collegeandcook.com

dThe Sunday

Hi C&C! We’re three girls who just finished our first year at Emory University in At-lanta, Georgia, & we love to bake! College introduced us to many things; we made new friends, explored a different part of the country, & logged some serious study hours, but one timeless experience we couldn’t live our freshman year without was enjoy-ing homemade baked goods. Baking was especially difficult in our small, ill-equipped freshman dorm, but the three of us managed to make something sweet in the kitchen twice a month, mostly Sunays.

It began back in October, when Stephanie was seriously craving some chocolate-covered Oreos. At Target one afternoon, she decided to buy the ingredients necessary to make a batch. After preparing these Oreos, we all decided that we could, (& should) undertake more difficult recipes. But first we needed supplies to get started.

By signing up for store-loyalty cards & split-ting costs, we purchased: a mixing bowl, a set of wooden spoons, two large baking pans, & a cookie sheet, all on the cheap. This is the only cooking equipment we use; we don’t even have a mixer (creaming butter & sugar with a wooden spoon is a workout – no need to hit the gym after

eating too many chocolate turtle bars!).

With just a few tools, we’ve managed to cre-ate a variety of different treats, ranging from “Slutty Brownies” (chocolate chip cookie layer topped by Oreos topped by brownies) to “Everything-but-the-kitchen-sink cook-ies” (salty & sweet combine in these cookies with coconut, pretzels, potato chips, & nuts), to Jewish butter cake (a Dutch recipe Stephanie’s mother sent us). We are proof that even if your university kitchen amenities are lacking, you can get creative & keep on baking -- ignoring the time we set off the fire alarm! We usually made four batches of the se-lected recipe -- once the goodies cooled, we delivered baked goods to whomever was around the dorm. We’ve made fans; there are certain people who’d drop by the batter-filled kitchen demanding verbal contracts for brownies or cookies. One Emory couple asked us to cater their future wedding! If nothing else, we put a smile on our fellow students’ faces when we walk around with a tray of our baked goods. We started small, but we’ve grown our number of supplies – & enthusiasts – every month.

q

d,Jess, Stephanie & Elise

Sweethearts

41

Words by

//Quiz Time

42 Summer 2012 | collegeandcook.com

you?When preparing a meal, you start by:

Hanging out with your friends usually means:

Some of your favorite ingredients are:

People describe you as:

Choosing healthy ingredients

Seeing what’s already in the pantry & getting creative

Following a recipe step-by-step

Giving up & calling Jimmy John’s or Pizza Hut

Taking a group exercise class

Doing something extreme like skydiving or bungee jumping

The weekly movie night

Pizza, beer & making plans for the rest of the night

Vegetables & fish

Spices or exotic ingredients

Chicken

Mac n’ Cheese

Health-conscious

A risk taker

Someone who takes comfort in a routine

Easy-going

A

B

C

D

AB

CD

ABCD

ABC

D

AB

CD

What type of restaurant would you take a date to?

The hippest vegan spot in town

Somewhere you’ve never been before & know nothing about

The local place where you’re a regular

Take-out pizza

-Results-Mostly A’s. Fresh to Death You lead an ultra healthy lifestyle, & your diet follows suit. Please don’t be afraid to indulge every so often -- a couple of donuts can be the ultimate comfort food!

Mostly B’s. Cliff Diver You live everyday as if you are going to jump out of a plane tomorrow -- parachute optional. Keep on trying new ingredients & new cuisines!

Mostly C’s. Routine Rita You schedule your life in order to keep sane, but sometimes a little spontaneity is a good thing! Hang out with a cliff diver every so often, even if you do need to pencil them in! A little escargot won’t hurt ya!

Mostly D’s: Potato Couch Anything that only requires two steps is your friend, those steps being unwrapping a package & turning on the microwave. Cooking with friends always gets the cooking spirit going, so start small by choosing one recipe a week to try. You may find yourself knixing those frozen dinners!

What doesyour

cooking style say

about

43

A Chef & His ShoesChefs may be famous for donning aprons & the white puffy hat (called a toque in the biz), but ever wonder what keeps

those in the kitchen on their feet all day? Slip-resistant shoes are a must when dealing with food, as they provide

comfort & prevent any flops -- minus the flip. For some of our favorite

celeb chefs, footwear adds personal flavor to the traditional kitchen uni form

Words By

...there’s more to a kitchen than the food

44 Summer 2012 | collegeandcook.com

WHAT COMES TO MIND WHEN thinking about chef footwear is Mario Batali & his ubiquitous orange Crocs, which never seem to leave his feet. Claiming them to be “the most comfortable shoes in the world,” Batali wears them with gray socks & khaki shorts, his signature look. His love for orange shoes hasn’t always been with Crocs, however. His wife gifted him Calzuro Italian operating clogs in the same bright hue because the color signifies happiness. Still, it seems Crocs take the cake in the battle for Batali’s footwear choice; he owns over 50 pairs of the rubbery walkers! Turns out Batali puts his dishwasher to use in more ways than one -- according to the Los Ange-les Times, his Crocs are thrown in for a quick clean.

Say what you will about the rubbery shoes & Batali’s little obsession, but Crocs have become such a popular choice for chefs that the company launched the Bistro Collection (which Batali is the face of & has a color named after), tailored to those who work in the food service industry. The line features tight gripping soles to avoid any slip-ping, especially when those handling food are running around to beat the clock.

For “Everyday Italian” star Giada De Lauren-

tiis, Crocs aren’t her cup of tea, which she claims “make

[her] feet like boats.” However, she does have a penchant for shoes, including her favorite pair

of black leather Birkenstock san-dals. & since she’s all for comfort,

switching shoes often is her trick, espe-cially when filming shows.

“I have a friend who designs for Nike, who sends me the newest & latest de-signs, so I try to switch it up because I stand for 15 to 16 hours a day...and I wear heels,” De Lau-rentiis told Zap2it.

& don’t worry, Crocs won’t be taking over professional kitchens across the nation just yet. Other celebrity chefs & Food Network stars have added shoe designers to their resumes, such as Mar-cus Samuelsson, Chris Consentino, & Aaron Sanchez, who have partnered with the Mozo brand. The trio designed slip-resistant shoes that are light-weight & attractive -- but not in the orange pop kind-of-way. Mozo also has “Iron Chef America” contestant Cat Cora on board for a line of commercially usable shoes, yet pairs that are approachable for anyone who likes to cook at home & can look stylish while doing so.

& what would a feature on chef foot-wear be without Ina Garten? With the “Barefoot Contessa” alias, there has been speculation about whether the chef actually cooks sans shoes. Her button-down shirts may be her contribution to fashion, but Garten has been known to suggest going barefoot or wearing slippers when enter-taining guests!

45

In each issue of C&C, we bring you a mix of our current favorite tracks to listen to while concocting a storm in the kitchen. With summer’s arrival, the umbrella of “food” broadens bit in the eyes of a college student. There’s more time to savor a good meal & fitting weather to organize a picnic. May this set of songs provide the background tunes to your next food experience - be it whipping up

a meal, hosting a dinner party or taking a ‘foodie’ road trip.

Our Cooking Mix hand-picked tunes to cook by

Words by Christina Oriel

listen to these

tracks + more! q“Go Outside,” by cults

When you’re stuck inside, this song is a dreamy reminder to take advantage of summer’s beautiful weather.

“go your own way,” By fleetwood mac This classic is one of our top-played songs - it’s perfect for the

carefree days of summer & is definitely an anthem for long drives.

“Swimmers,” by Broken Social Scene The soft-sounding tune reminds us: “If you always get up late,

you’ll never be on time.”

“Home” by Edward Sharpe & the magnetic zeros A song that makes us nostalgic for home & everything that comes

associated with it - including a good home-cooked meal.

“Sink/Let it Sway,” by Someone Still Loves You Boris Yeltsin

An upbeat & optimistic track that serves as a quick pick-me-up.

46 Summer 2012 | collegeandcook.com

University of Southern CaliforniaFor me, summer eating means fruit, & lots of it! Peaches, plums, cherries, watermelon – you name it. I love that so many of my favorites are in season, & that I finally have the time to eat them. During the school year, my hectic class & work schedules sometimes make it hard to sit down & eat a full meal. Now that summer has started, I feel less rushed & I enjoy my food more. Din-ner isn’t “something I have to get done” anymore, but time to eat my mom’s delicious (& nutritious) food, & talk to my friends & family. Even so, I miss the many restaurant & market options within walking distance from USC. When August arrives I’ll be really excited to have all my favorites so close again, &

I’m interested in what the food at the new dining hall will be like!-Zoey Smith

Vanderbilt UniversityEating habits definitely change for me during summer. Maybe it is because Vanderbilt is such a body-image conscious school, but during the school year, I try to make healthier choices by having enough protein, vitamins, grain & dairy. A lot of female students here are obsessed with appearing slim, so when you see the majority of the girls eat frozen yogurt (rather than ice cream), salads (instead of pizza) everyday, you tend to join the crowd. When sum-mer hits, I tend to give myself a short break from the hardcore “I have to eat healthy all the time” mentality & allow myself to indulge in treats that I usu-

ally decide not to eat like ice cream. Having said that, I still have a lot of whole grain, vegetables & fruits because my typical meals in Korea & China include them.

It is definitely tricky to be hard on yourself during the summer in terms of eating habits because the whole point of summer is to relax & go easy on yourself. I guess one thing I do miss about campus food is that it allows you to take control of what you eat, as opposed to during the sum-mer, where your mom cooks whatever she wants to & you can’t really say no.

-Bonnie Bo Yeon Ihn

Drexel UniversityDrexel dining, where carbs are king & fresh steamed veggies are few & far between, didn’t appeal to my veg-aholic (and gluten-intolerant) self. For these reasons, I nixed an on-campus dining plan in search of the best, health-iest food that West Philly had to offer. Trader Joe’s, Fresh Grocer, & a mobile produce hub became my saviors this past year, as did the weekly farmer’s market & my dorm’s fully equipped kitchen. One thing my self-concocted meals lacked, though, was the rich depth of flavors offered by my family’s herb garden & a cabinet of spices that bring any meal from average to ex-

ceptional. Irreplaceable are freshly snipped basil leaves with a garden-ripe tomato, or a dash of oregano to finish off an eggplant dish. It’s these little things in life that make all the difference— & I thank summer, & an assortment of spices, for taking that extra leap for my taste buds.

-Christa Blumenthal

The Campus Scoopfood tales from campuses nationwide

47

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