The Homemade Whey Article & Photos By Amelia Moulis | The Homecoming Issue Our final article of The Homecoming Issue is a piece by the online Editor in Chief, Amelia Moulis. Amelia has managed to get into the ultimate foodie dream–butter making. Explore her journey, and hear about some delicious butter. • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • …
The old adage always goes “don’t play with your food”. Growing up, most of us challenged, but never questioned, this oft-repeated phrase. We never wondered why we shouldn’t play with our food because it makes sense not to. Or does it?
Since the twelfth century – and possibly even before then – food fights have been a celebration of anarchy, victory, and mess in many different cultures around the world. They’re a time to embrace the unconventional, let loose, and possibly get some pulp in places you never knew existed.
Settling back into the familiar creases of the library sofa chairs this week might be a little difficult with the all-too-recent memories of gravy-laden potatoes, hoards of turkey breast, and mountains of creamed vegetables towering in your mind. Yes, you’re not the only one fantasizing about food: plenty of writers have been for years — and we do every day! So for this edition of Hungry Wednesday, let us give you a break from your hectic week, and bring you to a world of ripe, juicy fruits, endless plates of pasta, and piquant caviar. Give yourself a study break, drift away from the frenzy of your last lectures and looming course evaluations, and enjoy a few moments of indulgence.
Do your taste buds tingle whenever you pass a cupcake store? Imagine smelling cupcakes and knowing you can’t eat them. Finding a place to satisfy your salt or sugar cravings can be near impossible when you’re navigating food intolerances. Follow Rachel Wangler as she goes in search of gluten-free treats that will satisfy even the most devout of gluten-lovers, with photos by Amanda Tien.
With summer now just a vestige of a memory heating up the recesses of our minds, we’ve reached a point at Culinarian where the semester is dragging on through a barrage of cold nights spent writing mid-semester papers. The change to darker days has been rippling through New York since the semester started back, creeping up behind us and leaving us searching for something of comfort to grasp onto and brace ourselves for hibernation. In true Culinarian style, of course, we turn to food.