By Amanda M. Gordon Back at the tail-end of February, I committed myself to an all potato-based diet. Why? Purely for journalistic purposes, with the intent on documenting a food tour on potatoes, and how quickly I would grow to despise the rooted vegetable. Drinks on the other hand are still fair game. Now french … Continue reading What the Spud? Eating Only Potatoes for a Week
By Gabriella Rivera This issue is all about underground and the first thing that comes to mind for me is root vegetables (get it?). I have cooked with beets before for The Teller, so I am not a stranger to the earthy creatures, but for this issue I want to have some fun. I recently … Continue reading The Root of Not-Dogs
By Susanna Granieri During this COVID-19 crisis that has defined our past few weeks, thousands have taken to social media to share their “quarantine routine.” Mostly, people have tried Instagram Live workout videos, cleaning and organizing their homes and most importantly, started to cook. Although this recipe is not a ‘new’ or ‘daring’ action, it … Continue reading Cooking in Quarantine: Fettuccine Alfredo
By Emily Trama “Let’s grab a drink...” can feel like a huge sigh of relief after a busy week. It’s nice to unwind and relieve yourself of the stress school can overrun you with, but as a 21-and-over student, sometimes the last thing you want to do is stand in a loud, crowded bar listening … Continue reading Rough Draft Bar and Books: Relax and Read in the Local Scene
By Taylor Dowd Street food contributes to the urban food scene by offering authentic, international flavors for a laid back, less expensive dining option. Chicken Souvlaki is a classic Greek street food made by stuffing a pita with skewer-grilled chicken, then topping it with ingredients like tzatziki sauce, tomatoes and red onions. Freshly made souvlaki … Continue reading A Spotlight on Street Food: Chicken Souvlaki
By Marissa Ammon If you’re a student at SUNY New Paltz, you’ve probably heard of Professor Cookie. However, if you haven’t, I can guarantee you will not only give this service a try, but also rave about it as much as I have since the day I got my hand on some of Professor Cookie’s … Continue reading Professor Cookie: Going From Underground to Reaching Beyond New Paltz
By Gabriella Rivera Over the break I was experimenting with family meals and rarely do I get the chance to cook meat, so I picked a large cut of pork. The pork loin is tender, flavorful and some of the juiciest cuts of pork when it is cooked well. For me, a good marinade can … Continue reading Simple and Comforting: Pork Loin with Pan Sauce
By Taylor Dowd Food has always been a huge part of my life. I’ve loved baking desserts ever since I was young. When I grew a bit older, I began to appreciate cooking too. The way food can bring people together has always fascinated me. The process of choosing ingredients, finding or creating a recipe … Continue reading Vegan Penne Vodka (and food’s role in my life)
By Justin Rampert Memories of my childhood are always flooding into my brain. Growing up in the Hudson Valley was incredible for my youth and outdoor skills. Hot sunny days reminisce upon my senses and I can remember one invasive weed that always intrigued my senses. The plant appeared as grass but its blades were … Continue reading The Common Weed
By Amanda M. Gordon Think of the last time you felt hungry. Truly hungry. Maybe you unintentionally skipped a meal and felt the cramps your stomach gives when you’ve gone too long without eating. Maybe it was intended for the sake of feeling thin, or because someone suggested that you shouldn’t eat that helping. Sadly, … Continue reading Mouth Wide Shut: Six Weeks Without a Solid Meal
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