What the Spud? Eating Only Potatoes for a Week

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

The Root of Not-Dogs

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

Cooking in Quarantine: Fettuccine Alfredo

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

A Spotlight on Street Food: Chicken Souvlaki

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