Welcoming to Cooking 102: Messy College Kitchen! (If the title didn't give it away,) I'm a college student studying English, French, and Environmental Studies. I have two main passions in life: writing and cooking. I also have a strong commitment to sustainability, and hope to one day dedicate my career to promoting sustainability in food production. This is where I combine my love for food and writing. On this blog you'll encounter all of the recipes I follow (with links to these recipes or a full list of ingredients and directions) with commentary on the process, notation of restaurants and food spots that stick out to me, and tips on a range of subjects: sustainability, healthy cooking, ideas for the kitchen, etc. My recent food blog "Cooking 101-- College Student Meets Good Eats" (http://delicieux101.tumblr.com/) has graduated to the site you are currently on: "Cooking 102: Messy College Kitchen." Feel free to post in "Share what you've cooked!" It's great to receive new recipes, get tips, or share what you've made in the kitchen!
There was a news story last night about the “Made in Brooklyn” fad that has gently carried itself into New York culture over the past three years. There is no doubt that this bustling borough has recently become an icon for the public eye– even Vogue was daring enough to compare Brooklyn with the most romanticized city in the world, Paris.
Unmistakably branching out of locavore mentality,…
Digital Essay On Student Dining: How Much Control Do You Have Eating On-Campus?
Digital Essay On Student Dining: How Much Control Do You Have Eating On-Campus?
We’ve all heard the stereotype: college food is universally considered less than perfect* in terms of health, variety, and quality. But do students have control over what they eat on-campus? I’d like to argue thatalthough our meal plans can be strong limiting factors on what we eat, Student Dining at College of the Holy Cross is opening avenues so we have more control over the food served at Holy…
No Nutrition Information on your Meal from the Dining Hall? Think Again. Two days are left until I post my digital essay on student dining! For now, here's another preview of what's to come: …
Next week I will be posting my digital essay about student dining at college. If you want a sneak preview of some of the topics I plan to explore, click the link below to listen to my latest podcast (featured in the essay) with Emma, a fellow classmate and close friend, as we discuss both the difficulties and positive aspects of having a meal plan on-campus.
44 Years of Earth Day... Moving Towards Green Cities
44 Years of Earth Day… Moving Towards Green Cities
Front: Denis Hayes, 1970. Source: National Geographic
Yesterday marked the world’s 44th Earth Day. At its heart, Earth Day aims to raise awareness and encourage consciousness about the environmental movement. Today, over 1 billion people celebrate Earth Day. Growing from a national rally of 20 million Americans, Earth Day has become the largest secular international holiday.
Om nom Ngam...Farm Fresh (Thai) Food in New York City!
Om nom Ngam…Farm Fresh (Thai) Food in New York City!
This past week was Easter Break at my school, so I’ve been home on the island. After visiting the city with my parents on Saturday, I joined my friend Astrid* (or as I like to call her, Asid) who invited me to dinner with her and a friend she knows at Columbia University.
After scoping out the East Village for an open table (note: it may be keen of you to make reservations if you’re eating out on…
After years of receiving evaluations from school or work, it’s time for you to give a report card. That’s right- Oxfam, one of the leading international non-profits battling poverty and social injustice, created a Company Score Card for the world’s ten largest food and beverage companies. Let me emphasize: Oxfam is grading THE WORLD’S ten largest food and beverage companies, and it needs your…
One of the requirements is that “A WooFood dish must taste good”. In my opinion, that’s a pretty good start.
The WooFood certification was created by three medical students from Massachusetts who decided that healthy eating shouldn’t be reserved for meals at home- it should be an option anywhere you eat.
How often have you gone out to dinner and felt overwhelmed by lists of unhealthy options with…
It’s April and it’s time to discuss our next in-season vegetable: Pea Shoots in Massachusetts! That’s right- you can eat those springy green curlicues on the stem of a pea plant.
Sound strange? Well, it’s time to try something new! (Don’t live in Massachusetts? Check out our post “Spring Forward: Eating Fruits and Veggies in Season” to find out what’s in season in…
Hi everyone! My name is Kelly Dyer; I’m a college student, environment lover and the author of “Kelly Green,” a blog about eco friendly living. One of the themes of my blog, “Kelly Green,”is creating change through simple, everyday swaps. Alexandra’s “Go Green Cuisine” also advocates for making changes in your daily routine, but focuses her efforts on the kitchen. While I absolutely love food,…
Ever heard of a “microbrewery”? What about “craft beer”? According to the Brewers Association, there’s a difference in definition- that being said, they’re both great options if you’re trying to make your beer purchase a little “greener”.
A microbrewery is one that “produces less than 15,000 barrels (17,600 hectoliters) of beer per year“. Pubs or restaurants that sell the beer they make on-site…
Here’s my challenge to all of those wine enthusiasts out there: take a look at this list on the bottom right-hand corner of Fair Trade USA’s website and promise to try at least one of these fair-trade wine labels. You may be astonished to find out that Sam’s Club and Target are two fair-trade wine vendors.
I know, it came as a surprise to me too, but fair trade wine does exist. In all honesty,…
First day of Spring: Ode To an Artichoke* With a whopping high of 44 degrees, it is a beautiful day in Worcester, Massachusetts (we like to celebrate spring fashionably late in New England).
My roommates and I have very different taste, but we share a mutual love for bananas. Once a week somebody orders a bag of them from the grocery program we have on campus. By paying 20 dining dollars, you can purchase six ingredients (i.e. rice, oranges, zucchini, etc.) from the main dining hall. Although we generally appreciate the fact that we receive about eight bananas when the order form…
go green cuisine’s first video: Lobby Shop Investigation Not straying too far from the theme of labels, this video is going to explore where the food comes from that is sold at my on-campus convenience store.
Ever wonder what that "USDA Organic" label actually means?
Ever wonder what that “USDA Organic” label actually means?
Kelly Dyer, a fellow go-green-advocate at Holy Cross, just wrote a great article: ” ‘More-ganic’- The truth about organic food”. It’s a quick, informative article with helpful links at the bottom- I encourage you to check it out!
The Kitchn has posted yet another quick and easy tip: how to make use of supposed leftover “waste products” such as citrus peels, tomato scraps and more… take a look by clicking here!
View On WordPress
Cooking 102: Messy College Kitchen @messycollegekitchen-blog - Tumblr Blog | Tumgag
