Baked Magazine- Spring 2019

baked the ultimate food high spring 2019 | issue 12

baked SPRING 2019 Alyson Weber editor-in-chief

Lee Musho

executive editor

Laura Angle

creative director

Editorial senior editors Frankie Sailer, Grace Curran asst. editors Brittney West , Lucy Dunn copy editor/fact checker Lily Biagi

Food

Isabella Falcione managing editor

Katie Tsai

photo director

Design designers Sam Adams, John Doscas,

Talia Trackim illustrator Amy Lewis

Photo

food director Alyson Weber

photographers Ally Moreo, Gavin Liddell, Siena

asst. food editors Marcia Cal

Pennington, Aaron Kassman, Tori Sampson, Laura Oliverio, Romy Weidner, Jordan Schnitzer

Digital social media director Alicia Licari social media editor Hannah Juliano

Business & Communications pr director Alexa DeVito, Erin Riley pr associate Sophie Baron faculty advisor Melissa Chessher

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. Baked publishes one issue each semester. bakedmagazine.com @bakedmagazine @bakedmagazine facebook.com/bakedmagazine

contents baked 101

features

recipages

one more bite

06

14

28

44

Not your average spring clean.

Building community and awareness in Syracuse.

Sun’s out, snacks out.

Cuisine to Clean

08

Mission Impastable Spa-get-me some of these healthy pastas.

Food Injustice

20

34

Eggs, bacon, and grease galore.

Sweet, savory, seasonal, and scrumptious.

Dynamite Diners

10

22

One ingredient can make all the difference.

Supporting local farmers and businesses has never been easier.

One Hit Wonder

Shop at the Co-op!

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24

The drink that keeps on giving.

Setting a new standard for Syracuse restaurants.

Spilling the Tea (on Tea)

Hiking Hacks and Picnic Snacks

Raising the Bar

Spring Fruit Recipes

38

Baked Gets Boozy Choose your booze and cook something you can’t refuse.

Cooking Show Clash Like March Madness, but better.

46

Wine Not Red or white, you ask? Not anymore with these new varieties.

48

Where Does this Food Come From?

Time to take a lesson in fooducation.

52

Holla for Challah! ”This ain’t no challah-back, girl”Gwen Stefani.

26

53

Buon ‘Za-patito.

At Hellofresh, Molly says Hello, and the food comes fresh.

Straight Outta Sicily

HelloMolly

54

Shots Fired Little guys that pack a punch.

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Food plays an important role in our lives, at least it does for me since I pretty much think about it constantly throughout the day. I’ll just be finishing up breakfast and I’ll already be thinking about what I’m eating for lunch and dinner that day...is that sad?

Being the editor-in-chief of a food magazine, I’m going to go with NO and say I get a pass on that.

I suppose food is important because we need it to sustain life, but I argue that food plays a much more significant and symbolic role in our lives through our relationships with others and ourselves. Food is what brings joy and warmth into our homes, as well as our stomachs. Whether it’s eating and sharing challah at Shabbat dinner with family (page 52), or eating some classic beer bacon cheese dip (page 41) while “cracking open a cold one with the boys” at a summer barbeque, all of these foods invoke a feeling of comfort, love, and belonging unparalleled to anything else.

In this issue, I wanted to represent the deeper meaning food plays in our lives by not only including fun articles such as the strong prevalence of local diners in the Syracuse area (page 20), but also addressing important topics such as food insecurity in Syracuse (page 14). The presence of both signify Syracuse’s incredible persistence for growth, as well as a broader connection between food and community. Whatever that community term means to you, get together and make an impact, whether it be shopping at the local food cooperative (page 22), or supporting a small nearby winery that makes unique orange wine (page 46), cheers to it all! *clink*

Alyson Weber

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You won't want to pass up on these hacks that lead to zero waste, zero costs, and now zero mess during this upcoming spring cleaning season. BY KIKI ADAMS | ILLUSTRATIONS BY AMY LEWIS

F

inding ways to salvage food is easy when there are leftovers, but when it’s expired, what do you do? Surprisingly, there are many food items out there that serve a purpose than just eating. During the infamous spring cleaning season, you probably are spending money on toxic cleaning supplies such as antibacterial soap, oven cleaners, and furniture polishers. This spring cleaning session, try a more sustainable and cost-effective approach to your cleaning by using these food items!

LEMONS If you are cleaning out your fridge and find an old, moldy, forgotten lemon, don’t throw it away! Lemons’ acidic properties can be used to remove grease from your stove and kitchen appliances. Squeeze the lemon juice into a bowl, soak your sponge in the juice and then scrub away until you remove the unwanted stain.

With any lemon juice left over, you can soak plastic food containers to remove odor and stains.

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BANANAS Just like lemons, bananas get black and moldy overtime. Many can’t imagine eating a banana when it’s overly ripe and completely brown. Fortunately, bananas are great at removing stains! Use a banana peel to shine the leather on your shoes, bags, couches and jackets. Along with shining shoes, banana peels can also polish silver.

This natural food item is an amazing alternative to toxic polishers on the market.

MAYONNAISE This condiment has a tendency to get lost in the back of your fridge; instead of wasting away what’s leftover in the tub, use it next time to remove water stains from your wood tables. Scoop a couple spoonful’s of mayo onto a towel and lay it on top of the stain. Keep the towel placed on the stain for about an hour and then remove. Next, take a clean cloth and move it in circular motions over the stain. Just like that, the mayo has created a fresh new look to your wood!

WALNUTS Another product that can make wood look fresh and new are walnuts. Wood furniture is very susceptible to scratches and scuffs. Thankfully, the natural oil in walnuts and their shells are perfect for removing the marks in wood. All you have to do is press and rub the walnut onto the wood marks, and you’re done!

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E

veryone loves a comforting pasta dish.

It is easy to make and easy to customize with so many different pasta sauces and recipes out there. Delicious mouth-watering lasagna, gooey mac and cheese, and hearty spaghetti bolognese are just some of the many beautiful pasta creations we are blessed to have in this world. As much as we want to eat those every night of the week, our metabolism sometimes begs for something just as delicious but not so food-coma inducing. Many think it's impossible to eat a healthy pasta, but we are here to tell you it’s pasta-ble. Below, we have explored some of the newest trends in healthy pasta alternatives.

WHOLE WHEAT PASTA

Probably the most common healthy pasta alternative, whole wheat pasta contains complex carbohydrates that significantly lower blood cholesterol levels and may help reduce the risk of heart disease. Although this pasta has less protein than the other varieties mentioned, you can always add italian sausage or chicken, along with some butternut squash and sage for a filling and flavorful meal.

RED LENTIL PASTA

Lentils have been used as a substantial source of nutrition for thousands of years.

Red lentils lower the risk of cardiovascular disease and aid in weight loss. Red lentil pasta has just as much protein as chickpea pasta, but has slightly less fiber. We recommend adding your favorite pesto sauce and bright cherry tomatoes to this pasta.

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On the hunt for a healthy alternative to pasta? We’ve done the research so you don’t have to

BY JULIAN SKARSTON PHOTO BY LAURA OLIVERIO

BLACK BEAN PASTA

Black beans are a staple food for many people and black bean pasta, according to Whitney E., a Registered Dietician, is an incredibly healthy and gluten-free alternative to regular pasta. It is high in fiber and protein, while remaining low in calories!

We recommend pairing it with a classic marinara sauce, and enhancing it with spinach, garlic, basil, and thyme to create a delicious, yet simple, black bean pasta dish.

BROWN RICE PASTA

Brown rice is great for lowering cholesterol, and contains just as many calories as the other pastas mentioned so far, but with less protein and fiber. Although this is supposed to be an article about healthy pastas, I believe the best way to enjoy this pasta is with a creamy carbonara sauce with loads of cheese. But don’t worry, if you prefer something healthier, it also pairs well with grilled zucchini, lemon zest, olive oil, and garlic.

CHICKPEA PASTA

Chickpeas, widely consumed in India, Africa, and South America, are another miracle food just waiting to be eaten by the rest of the world! Chickpeas control blood sugar levels and provide you with a feeling of fullness, which can help manage your appetite.

Like black bean pasta, it is high in fiber and protein with a similar amount of calories.

We recommend adding roasted red peppers and broccoli for a tasty and healthy chickpea pasta dinner.

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ONE HIT WONDER Although the name implies one and done, your lazy college meals will never taste the same. BY SOPHIE BARON | PHOTOS BY LAURA OLIVERIO It’s no surprise that college students often find themselves in a cooking rut. With such busy schedules and a small budget, it seems impossible to make a unique and delicious meal. What most people don’t realize though, is that you can jazz up almost any basic college dish with the addition of one really simple and delicious ingredient. Gourmet cooking may seem intimidating at first, but getting creative with a few minimal add-ons is a perfect way to spice up your boring basics.

BETTER THAN BOXED Just because your mac ’n’ cheese isn’t Kraft doesn’t mean it is gourmet by any means. I see you attempting to be fancy and buying Trader Joe's boxed mac. Newsflash, you are not boujee. What most people don’t realize is you can make a mean mac ‘n’ cheese just by adding some cooked pancetta. Adding this simple, Italian ingredient makes a childhood favorite much more grown-up.

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YOLK PORN RAMEN A cup of Ramen is the epitome of a college meal on a budget. If you want to add a fun flare to this tasty staple, fry up an egg and add it right to your bowl. Yolk porn is popping up on everyone's instagram feeds these days and we know you want in. Not to mention, the egg provides a solid protein boost to your meal!

SWEETEN UP YOUR SANDWICH There’s truly nothing more rewarding than mastering the perfect balance between sweet and savory. If you’re craving an ooey, gooey grilled cheese sandwich but want to take it to the next level, try adding fruit jam!

Whatever fruit jam you chose, this unique combination is one you can’t pass up on.

SPICE SPIKED SMOOTHIE Fruit smoothies are a delicious and healthy go-to snack or breakfast option for college students, but sometimes they can get repetitive and boring. Adding a little bit of ground ginger or tumeric can give your boring smoothie a pop of flavor, and give you a boost to kick-start your morning.

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T

ea has been used for medicinal purposes for nearly 5,000 years. From improving heart health, aiding in weight loss, and strengthening your immune system, tea has a wide array of health benefits. Tea contains less caffeine than coffee, so say goodbye to the pesky effects of coffee on your nervous system. With so many yummy varieties to choose from, there is bound to be one you love. Grab a cup of this miracle beverage, and your body will thank you!

WHITE TEA

If you are ever feeling under the weather, grab a cup of white tea because it contains the antimicrobial chemical, catechin, that helps to keep you healthy. The same chemical also has been proven to lower cholesterol and prevent high blood pressure. White tea is jam-packed with antioxidants that help keep your skin acne free and looking young. White tea helps to create a calm but alert state of mind. Fun fact: Buddhist monks drink white tea to keep them awake during meditation.

GREEN TEA

OOLONG TEA

Oolong tea is recommended to assist in the weight-loss process. It has been shown to help control obesity by activating the enzyme that dissolves fat. Skip the new diet fads, kick start your metabolism, and decrease your risk of developing type 2 diabetes with this miracle tea.

BLACK TEA

Black tea is full of antioxidants that protect our cells from harmful free radical molecules. Black tea boosts energy levels and improves mental alertness. It also reduces stress hormones and can relieve headaches. Additionally, this beverage protects your body from the negative effects of aging. Black tea, like white and green tea, has antiviral and antibacterial properties.

If your trips to the dentist haven’t been satisfactory recently, start drinking green tea! This tea has been shown to prevent plaque buildup and cavities. Green tea has also been found to inhibit cancer growth and prevent heart disease. Similar to white CHAMOMILE TEA tea, this variety helps to keep you healthy Do you struggle to fall asleep sometimes? during cold and flu season with an Next time that happens, have a cup of antimicrobial chemical. chamomile tea! This 100% caffeine-free tea helps with relaxation and is a natural sleep aid. This variety has also been shown to help reduce anxiety and panic attacks, muscle twitches, skin conditions, and stomach problems.

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Spilling the Tea We know college students depend on coffee for that extra jolt of energy, but after reading about the health benefits of tea, you may think twice about ordering that iced caramel latte.

(ON TEA)

BY LILY BIAGI | PHOTO BY LAURA OLIVERIO

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F INJUS IN THE

SYRA

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FOOD STICE E CITY OF

ACUSE

While we love to write about food, there are many people in our surrounding community who don’t know where their next meal is coming from. By staying aware, taking action, and coming together as a community, we can work to help alleviate food insecurity in Syracuse.

BY LILY DATZ PHOTOS BY LAUREN MILLER

S

yracuse, as of 2018, was ranked the ninth poorest city in America. In the 1960s, Syracuse had been ranked as the seventy-ninth poorest city in America.

Yet every ten years, this ranking began to creep higher and higher, cutting in half each time. Eventually, Syracuse hit a poverty rate of about 32.4% as of 2017.

The economic downturn of the city stems from the loss of financially beneficial industries in the region during the second half of the 20th century. Syracuse had once been home to major manufacturing companies, such as Carrier, which produced air conditioners, as well as Syracuse China, the first major American-based pottery manufacturer. However, during the mid-2000s recession, companies were forced to leave the region. The companies that employed many Syracuse residents attributed their departure to the global market forces that caused them to revert to outsourcing

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cheaper production in foreign countries Hundreds of jobs were lost and many residents soon fell below the poverty line.

Syracuse quickly spiraled into division and increasing poverty.

While surface level economic issues greatly influence the poverty levels in Syracuse, there are also more deeply rooted issues that exist. Where Upstate Medical University and the I-81 highway lie today was once a historically black neighborhood called the 15th Ward. The neighborhood housed many African American, Hispanic, and Jewish residents of the city. It was also home to many black-owned businesses and restaurants. The neighborhood was redlined in the 1930s by the government, outlining it as an area that wasn’t deemed profitable due to the populations that lived there. This information was used in planning the future building of a highway that would run through the city to connect the downtown with the suburbs. Eventually I-81 was built in the 1950s, during a time of systemic racism. Government officials decided to demolish the 15th Ward neighborhood to make way for the inter-

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state, leading to social and racial divide in the city for years to come.

A consequence of this widespread poverty throughout the city is food insecurity.

Food insecurity is broadly defined as “a lack of consistent access to enough food for an active, healthy lifestyle.” Food insecurity may mean that a family struggles to put meals on the table a few nights a week or it may result in someone not knowing where their next meal comes from. In Upstate New York, one-sixth of the population is considered to be food insecure. A scary reality is that there is no single face to the issue of food insecurity-- it can affect anyone.

Many residents in the Syracuse area are especially vulnerable to not having enough food because some neighborhoods, especially those on the South Side, are considered food deserts. In food deserts, residents have little or no access to grocery stores that provide healthy and affordable food.

Instead, there are small convenience and corner stores that act as the only option for daily food provisions. When you leave the Syracuse University’s campus and travel underneath I-81 to the South Side you are

# P

C

A

#9 POOREST

CITY IN

AMERICA transported into a region defined as a food dessert. Access to equal food can change in less than a mile.

While the federal government has programs in place to aid those suffering from food insecurity, such as the Supplemental Nutrition Assistance Program, SNAP, and The Emergency Food Assistance Program, TEFAP, these are often not enough. Many organizations have formed in the area to provide further aid to the residents of our city. One of the most active organizations in the Syracuse area is called We Rise Above the Streets, led by Alamin Abdullah Muhammad. Alamin formed the idea for We Rise Above the Streets as he sat in prison.

He had long struggled to find purpose in his life, leading him to turn to drugs and gang violence as he struggled with homelessness for many years. Yet one day, something clicked: his purpose was to change the lives of others who had experienced simi-

lar hardships. When released from prison, Alamin ended up back on the streets again and was homeless for a number of years. He was saved by his parole officer, who helped him get a certification to start a nonprofit.

Eventually Alamin made his way to Syracuse, where he began We Rise Above the Streets three years ago, with all initial funding coming out of his own pocket.

Alamin has profoundly impacted the City of Syracuse as well as the many homeless individuals living here. He began We Rise Above the Streets particularly in Syracuse because he saw a great need for help in the area and many residents rallied behind his purpose. Alamin’s motivation behind the grassroots organization is that he never wants anyone to suffer the way he did. In his mind, We Rise Above the Streets has the ability to “give people a voice and improve their quality of life.”

I, and other members of the Baked Mag-

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IF WE EAT THEY EAT 18 | baked

azine staff, got to see the impact of We Rise Above the Streets first hand at a Sandwich Saturday event. Over a hundred residents and university students from the greater Syracuse area met to make hundreds of sandwiches for the impoverished and homeless in the city. Sandwich Saturdays happen every Saturday morning, however, Alamin runs a number of other programs such as self-sufficient classes to help people get back on their feet after leaving prison or overcoming homelessness.

When we arrived, we were put to work with rubber gloves. We talked with other volunteers while furiously making hundreds of turkey and cheese sandwiches.

Many of the other volunteers told us how they had heard about Alamin’s organization over Facebook and wanted to help.

At a point, one woman cried softly while describing what it felt like to give the food to those in need. At that moment, we all knew what we were doing was bigger than ourselves. We finished our assembly line by making small handwritten notes to those who would receive the meals.

Messages such as “You are beautiful and worth it!” and “Have a great and peaceful day!” were written in crayon on craft paper with glitter stickers.

As volunteers finished packaging the meals, Alamin gathered us all in a circle.

He told us his story of what it was like to be in prison and homeless on the streets for so many years, and how he struggled to see himself as a worthy individual. He explained that it only took one person to see him just as a human, rather than a person defined by homelessness, in order to gain his confidence. Alamin instilled in us the idea that we must look at the homeless just as people, with a smile on our face and a “happy to be there” attitude. As we prepared to leave to hand out meals, we chanted We Rise Above the Streets’ empowering message: “If we eat, they eat.” This saying has become central to the organization and the #weeattheyeat social media campaign.

Alamin believes that there is true “power in community,” and everyone in the room that morning certainly felt that power.

We then traveled to an area of the city on the edge of the downtown district to hand out the meals. Food, clothes, and toiletries were laid out buffet style, allowing anyone who needed something to get it.

With each meal we handed out, we received the warmest smiles and thank you’s.

Food creates a unifying bond between people. No matter what we all look like or where we come from, we all need to eat.

Yet, not all of us have access to it. This is where things must begin to change.

But where can you start and contribute?

Alamin’s best advice is to start by building community. By bringing people together there is more momentum to take action. Additionally, a community of people can help to educate one another. Alamin sees that “it’s a mindset we have been raised on” that perpetuates the lack of empathy towards certain communities such as the homeless.

To change this we must see homeless people simply as humans.

There is power in “putting everything in action, instead of too much talking” Alamin believes. I, along with the other member of our staff, saw the power of people coming together and getting to work. You don’t need an army to feed people, you just need a community of passionate people. It takes a few people stepping up to make sure that no one goes hungry. As Alamin says: if we eat, they eat.

"

Access to equal food can change in less than a mile.

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DYNAMITEDINERS No drive-ins or dives, but Syracuse sure has some serious flavortown happening in our diner scene.

BY VIOLET LAZARUS | ILLUSTRATION BY AMY LEWIS

M

aybe you’re the bacon and eggs friend.

Maybe you go for the Mediterranean omelette, trying to convince yourself that the veggies smothered in feta make up for the extra side of extra bacon. Maybe you’re only interested in whatever is doused in chocolate and covered in whipped cream- bonus points if it has sprinkles. Or maybe you’re ordering a burger and fries despite the fact that it’s 10:30 am.

People have been enjoying diners for years; the first known diner was owned by a man named Walter Scott in 1872, and took the form of a repurposed horse-drawn carriage. Scott would ride around Providence, Rhode Island selling coffee, pies, and eggs late at night. The idea quickly spread up the East Coast, and soon there were large companies commercially building “lunch wagons” that others would then buy and run independently.

In 1912, Jerry Mahoney established the first stationary diner in Union, New Jersey, the state regarded as the diner capital of America.

Even though the diner was not mobile, its appearance was still reminiscent of a wagon. Although diners went through aesthetic phases, like the feminine flower boxes and pastel colors of the 1950s, and the reflective, chrome exteriors of the 70s, many diners today still look like railway cars, trailers, busses, or other methods of transportation as an homage to the American diner’s mobile beginning.

Today, a community’s diner is still very much ingrained in the fabric of its town; many politicians make stops at some of America’s most cherished diners on their campaigns, and Guy Fieri basically built a Food Network dynasty on the backs of the local diners featured on his show “Diners, Drive-In’s, and Dives,” New York State is not exempt from the East Coast’s diner-dependent culture. With over 500 diners of its own and 37 eateries featured on Guy Fieri’s infamous show, it’s fair to say New York holds its own. And Syracuse, of course, is no exception. Both a college town and a bustling community separate from 20 | baked

the university, Syracuse is home to a host of amazing diners serving up classic (and sometimes not-so-classic) dishes beloved by students and locals alike.

Stella’s, a Syracuse institution that’s been in the area since 1999 and at its current location since 2003, is famous for its pig out platter; a breakfast consisting of three eggs prepared any way you’d like them, two strips of sizzling bacon, one link sausage, and just in case you were still hungry after all that, some ham for good measure.

A few Syracuse students and Stella’s enthusiasts raved about their egg benedict. “It’s literally crack,” sophomore student, Emily Johnson said. Manager Jessica Martin listed eggs benedict as one of their more popular menu items, along with sausage gravy, their pasta dishes, and steak.

But the hollandaise sauce isn’t all Stella’s has to offer. The diner has a rather bizarre, but undeniably lovable, Betty Boop motif present throughout the diner. When asked what sets Stella’s apart from other local diners, Martin attributed it to the happy servers, great atmosphere, the good food, and the big portions.

The Gem, the longest established diner we talked to, has been in Syracuse since 1950, and offers a range of menu items including cream cheese stuffed french toast, frittatas, and even filet mignon.

The Gem might not have as much name recognition among the students as other diners, but that’s part of the appeal for junior Laura Angle. “I just like how underrated it is,” Angle said. “Like Mom’s is nice and Rise n Shine is chill and Modern Malt is cool, but The Gem is a very classic diner to me.”

Rise N Shine and Modern Malt are both newer diners to the area, with Rise N Shine coming under new ownership in 2012, and Modern Malt starting fresh in 2015. While they both still provide the staples, they also offer unique menu items not typically found at a class diner.

Rise N Shine prides itself in offering unusual menu items, like pancake tacos, mochi waffles, and of course, all of their signature hot chocolates. “When I was able to keep that whole creative aspect and throw it into the food, that was amazing, that changed the whole game. I could still be creative and run this place,” Mercuri said.

One of their most popular items is the Big Daddy Pancake Wrap. The breakfast wrap is not for the faint of heart or small stomach, with piping hot scrambled eggs, savory home fries, juicy breakfast sausage, and crispy bacon all smothered in melted cheddar cheese and wrapped in a pancake-like burrito. This

meal is enough to leave even the most ravenous customer feeling full and satisfied.

Modern Malt’s more unique menu items include the lobster benedict, unique poutine variations, and a few fun french toasts for those with more of a sweet tooth.

Although each diner has its own specialties, Danielle Mercuri, owner of Rise N Shine diner, claims how they all have a purpose in feeding the community and “stick[ing] to that home-cooked, local, homey flare. There are diners out there that try that new cool thing too, but whenever you go to a diner, you always know you’re going to get that homey feel.”

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The Syracuse Cooperative Market lends a helping hand to local farmers and distributors to benefit the Syracuse community.

BY VALEXA DEVITO | PHOTO BY AARON KASSMAN

W

hen you think of the word “cooperate,” you may think about mutual benefits and a common goal. Likewise, these phrases embody a consumer cooperative. A cooperative is a community-owned organization that enables its members to contribute to business decisions, access products and services, and share profits and benefits.

The Syracuse Cooperative Market is a full-service grocery store working to promote local businesses and make local food products more available to the community.

Every time people purchase items at the Coop, money is invested back into the community in the form of wages and local vendor and service utilization, as opposed to when people buy from big corporations.

Describing the Syracuse Cooperative Market’s mission, general manager Jeremy DeChario says, “[The Syracuse Cooperative Market] wants to support small-scale agriculture, rather than corporate large-scale crops.”

The Cooperative is able to sustain the local economy and benefit the Syracuse community’s well-being by working with local farmers and distributors.

Syracuse’s farms are typically small and unable to produce enough goods to meet the 22 | baked

high demand from corporate grocery chains, like Wegmans or Tops. Instead, they maintain their business by selling products at farm stands, farmers markets, and restaurants.

Once they are able to produce on a larger scale, they might reach out to the Syracuse Cooperative Market to begin selling their products there.

For example, the Syracuse Cooperative Market was local Recess Coffee’s first wholesale account, and, today, its products are stocked and sold at Wegmans daily. Because the Cooperative is a small organization, it is able to take time to communicate directly with local businesses and help them succeed.

The Syracuse Cooperative Market further supports local farms by encouraging seasonality and changing its produce offerings to reflect what is being actively grown each season.

For example, in the spring, the Syracuse Cooperative Market supplies fiddlehead ferns and ramps, which are wild foliage grown in upstate New York available for only about two weeks every year.

As of right now, approximately 40 percent of Syracuse Co-op’s products are local, while the remaining 60 percent (primarily packaged goods) come from national brands. Nonethe-

less, the Syracuse Cooperative Market’s goal is always to maximize the percentage of local goods offered to support local businesses and sustain the local economy.

Referencing other aspirations, DeChario says, “We have pride in what we do, and we work really hard to provide the best shopping experience that we can.” The Syracuse Cooperative Market aims to enhance customer experience and improve its reach across Syracuse by eventually relocating the store to a larger, more prominent location in its current neighborhood, as well as opening more stores in other Syracuse neighborhoods, so everybody in the city has the ability to walk to a cooperative from their home and purchase local products.

With an effort to be price sensitive, the Syracuse Cooperative works to be inclusive for people of all socioeconomic backgrounds.

The Syracuse Cooperative Market offers a basics line, comprised of more affordable products, such as inexpensive cereals and cans of beans, that are within everyone’s reach. Additionally, the Syracuse Cooperative Market accepts EBTs and allows customers to use SNAP benefits and food stamps.

“We are open to everyone, and, as we grow and expand, being able to reach out to a broader community of people, other than just specifically organic shoppers, by diversifying our product mix to diversify our customer

base, is very important,” says DeChario about the Syracuse Cooperative Market.

While most of the Syracuse Cooperative Market’s customers are local, 20 to 30 percent of business comes from Syracuse University and ESF students and faculty. DeChario explains how, “these small, every day, boring don’t-even-think-about-them decisions can have huge impacts. It’s just like buying a brand of milk or buying eggs – you’re going to buy eggs anyways – just buy local eggs. Make an effort, make a decision, to support the local economy and local businesses.”

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Many restaurants and bars in Armory Square are implementing a community standard by arming their staff with the skills and confidence they need to intervene and assist in uncomfortable situations between customers. BY HALEY ROBERTSON

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ith more than 30 restaurants and bars, Armory Square is known for its vibrant nightlife. But crowded spaces with endless liquor can lead to dangerous nights out.

To combat violence in restaurants and bars, Vera House has partnered with five Armory Square establishments for Raise the Bar, a training program for employees. The Blue Tusk, Kitty Hoynes, Pastabilities, The Stoop Kitchen and Funk ‘N Waffles all participated in the training last fall. This spring, the initiative earned a 2019 Nonprofit Collaboration Award from Biz Events.

“One of the goals of the program is to help employees identify aggressive behavior before it escalates,” said Brittany Pryor, healthy environment project coordinator for Vera House. She said an important part of learning how to intervene in these kinds of situations is learning what body language can reveal.

The Raise the Bar curriculum was modeled after ideas curated by the Arizona Safer Bars Alliance. Dependent on the restaurant or bar, the training varies in style to tailor to the needs of the establishment. Through the training, Pryor worked with each restaurant to teach tactics for preventing and handling violent situations. She said there are ways to identify body language that can help by24 | baked

standers intervene in more ways beyond simply asking someone how their night is going.

For Adam Gold, owner of Funk ‘N Waffles, this training was extremely beneficial for the whole staff. Due to the nature of the restaurant, most of the waffle joint’s employees are front-facing, engaging with customers first.

"This training is really important to me because I want my customers to feel more comfortable, as well as my staff,” he said.

Gold believes that if more Armory Square businesses participate in Raise the Bar training, then it can help prevent someone who’s thrown out of one restaurant from going down the street and causing the same issues at another place. Funk ‘N Waffles sometimes charges a cover fee, which Gold said usually prevents people who are trying to cause trouble from coming in.

Like Funk ‘N Waffles, The Stoop Kitchen’s staff learned beneficial techniques throughout the Raise the Bar training. Owner and former adjunct professor in the Whitman School of Management, Eric Alderman, said it’s helped The Stoop Kitchen’s staff gain confidence when handling difficult situations.

While only 70 percent of employees are required to go through the training in order for a restaurants to be Raise the Bar certified, Alderman made it mandatory for his entire

staff. This wasn’t an issue, he said — the whole team was on board.

The training itself is free, but restaurants must pay their staff for the hours they participate. Paying an entire staff to undergo training can be difficult for some businesses to afford; however, for Alderman, it was worth the investment.

"People aren't working to produce income, now people are working to make themselves better and to help make your restaurant better,” he said.

Alderman, being a former adjunct professor, discussed the prevalence of sexual harassment cases not only in bars and nightclubs, but on college campuses too.

"It's hard for me to even talk about it because it's so ugly,” he said. “But the best way that you can do something about it is to shine a light on it."

Alderman believes this program made participants better advocates not only at work, but in everyday life. The next steps for Raise the Bar in Syracuse is to expand to other restaurants in the downtown area, Pryor said.

Vera House continues to connect with the participating restaurants, checking in on their progress and offering help when needed. This initiative is one step toward an overall healthier and safer Syracuse nightlife.

"

It's hard for me to even talk about it because it's so ugly, but the best way that you can do something about it is to shine a light on it.

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Straight Outta Sicily

For p

izza that ’ll ke BY ep yo t BRI T TN ake a trip t u wanting EY to “ciao” o Ma WE ST | down more, rio and PH O Salvo’s.

TO B YS IENNA

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PE N N I N G

TO N

P

icture a stereotypical pizza restaurant with Italian decorations, red dinerstyle chairs, and delicious looking slices in a display case. The decorations are red, green, and white, a proud nod to its Italian roots.

On the wall, just past the case below the menu, is a mural depicting a quintessential coastal Italian town, Catania, Sicily, with red roofs between the mountains and a turquoise sea. Catania, Sicily is the home to Salvo, one of the owners of Mario and Salvo’s Pizzeria.

Salvo moved to Syracuse in 1976 to live with his brother. Ever since, he’s been working in the pizza-making industry.

Quickly after moving, he met his business partner, Mario. The two developed their friendship as they learned everything about the art and technique of pizza-making at other pizzerias before deciding to open their own.

When asked why he has continued to work in the industry for forty three years, Salvo replied, “I just love the pizza!” I could tell this from the minute I walked in while he was rolling out dough for the next customer’s order.

His salt and pepper hair, Italian accent, open smile, and flower dusted apron warmed the room and made the experience so much more authentic. He wasn’t as open about his childhood or annual visits to Sicily, but he was so incredibly proud of the restaurant he’d created and the customers he has been able to serve over the years. To give us a little glimpse into that world, Salvo ordered us his favorite: the Rustica Pizza.

The Rustica is a neapolitan style pizza topped with cheese, kalamata olives, sliced tomato, and a sprinkle of basil. All ingredients are locally sourced and the dough is made in-house everyday. After listening to Salvo speak about his restaurant, I tasted the best slice of pizza I’ve had in Syracuse. The flavors blended together perfectly, and there was a uniquely fresh flavor present with each bite. Normally after eating a couple slices of pizza from a chain location, it’s easy to feel weighed down, but Mario and Salvo’s Rustica pizza left me feeling satisfied and full, but not bloated.

Salvo explained how Mario and Salvo’s differentiates itself by drawing out how they offer both Neapolitan and Sicilian style

pizza. Neapolitan pizza is “normal” pizza: a round pie with thin crust and raised, rounded edges. However, it usually has less toppings, allowing for the crust to shine.

Sicilian pizza is characterized by a thicker, square shaped crunchy crust. The menu is divided between these two styles of pizza.

You can customize either, choosing from a list of available toppings listed on the menu.

Predetermined options, like the Rustica and Buffalo Chicken option, are available only in the neapolitan style. Mario and Salvos also offers other delicious Italian dishes, with the baked ziti and meatball sub coming highly recommended.

I’ve always had a soft spot for anything Italian. My mother’s family is from Calabria, a town very close to Sicily. When I visited Sicily, we ate pizza on the sunny warm beaches for lunch almost every day.

The freshness of the cheese, tomatoes, and basil on the Mario and Salvo’s pizza brought back fond memories of my trip, so much so that I just had to order the very same pizza the next weekend. My philosophy is if I am somehow able to transport myself to the sunny beaches of Sicily eating tasty pizza during the harsh winters of Syracuse, I’ll take every opportunity to do so.

LOCATED AT 4326 E GENESEE STREET | FREE DELIVEY TO SYRACUSE UNIVERSITY ON ORDERS OVER $12.25 | MENU AND HOURS OF OPERATION AVAILABLE ON FACEBOOK AND YELP

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It’s finally above 40 degrees, and you know what that means. Every Syracuse student is ditching their jacket and pretending like it’s summer. Join in on the outdoor fun and take a trip to one of the many nearby state parks... but don’t forget the snacks.

BY FRANKIE SAILER | PHOTOS BY JORDAN SCHNITZER

I

n a place like Syracuse, it is easy to feel as though you’re trapped inside campus, thanks to the snow globe effect of the arctic tundra. While you may prefer to spend your time stress-eating while cooped up inside (don’t worry, the feeling is mutual), the best way to increase morale as the weather warms up is to go outside with friends.

Whether it be a simple picnic in a park or a long hike to clear your mind at one of the many nearby nature preserves, surrounding yourself with nature is a great way to relieve the stresses of college and boost your overall mood. As the warm sun starts to peak its way through the clouds, we have some spots, and more importantly energy-fueling snacks, for your next outdoor adventure.

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DIY lunchable

A childhood classic grown up: the Lunchable.

If you are spending the day outside, you don’t want to be worried about a sandwich getting destroyed or soggy in your backpack. Instead, try a DYI lunchable, jam-packed with protein and flavor. Not only do you get to relive one of the best childhood snacks, but your different ingredients are sure to stay fresh until you’re ready to assemble.

Just like a Lunchable, pack all your different ingredients separately to keep them fresh.

When you’re ready, assemble, starting with your whole grain cracker, then your chosen meat, cheese, and topped off with an apple for a little bit of sweetness.

-Whole Grain Crackers -Salami/Turkey/Ham -Cheddar/Swiss Cheese -Sliced Apple

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trail mix

With any trail mix you’re bound to have certain pieces you pick around, but we are here to break that status quo and give you a guide to making your own trail mix that won’t leave any leftovers.

Combine these items with your desired proportions (aka heavy on the peanut butter cups) and enjoy!

-Honey Roasted Peanuts -Mini Peanut Butter Cups -Almonds -Banana Chips

Junior Meg Fitzgerald explained why being outdoors is important to her during her stressful college schedule.

“SPENDING TIME OUTSIDE IS VERY RESTORATIVE TO MENTAL HEALTH, SOMETHING THAT IS VERY IMPORTANT TO MAKE TIME FOR WHILE MANAGING A BUSY LIFE IN COLLEGE.”

drink

When you’re spending the day outside, it’s important to stay hydrated. Gatorade and energy drinks are full of unnecessary sugars, while just plain water can can get old at times. Add an extra vitamin and antioxidant boost with these refreshing fruit-infused waters to keep you energized on the trails or cool while chilling on your picnic blanket.

Depending on your favorite flavors, you can add any fruits you like. Some favorites of ours are lemon strawberry water, and blackberry lime water.

After almost a year in college, freshman Jules Fickenscher says she’s realized how important spending time outdoors can be.

“WHEN YOU SPEND MORE TIME OUTSIDE RATHER THAN TUCKED AWAY IN A DORM, YOU FEEL SO MUCH MORE ENERGIZED AND POSITIVE TOWARDS EVERYTHING YOU HAVE TO ACCOMPLISH.”

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nature valley oat granola bars

Sometimes, it is easy to feel like your life is crumbling to the extent of a Nature Valley granola bar. Don’t worry, we’ve all been there. Instead of spending money to have a bar break into crumbles in your hands, make it yourself! Not only does it save you crumb clean-up duty, but it makes it possible to put your own special spin on it!

Combine 3 cups oats, ½ tsp. salt, 1 tsp. baking powder, cup melted coconut oil, cup honey, ¼ cup sugar, and 1 tsp. vanilla extract into a bowl. Place in a 350 degree oven for 25 minutes until golden brown and crispy.

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homemade roasted red pepper hummus

Say goodbye Sabra and hello homemade! Hummus is an awesome, healthy, and super convenient way to get a source of protein that helps you stay full for longer. Like DIY granola bars, save the hassle of spending on premade packs at the store and instead buy your own ingredients to customize and experiment with new flavor combinations!

Combine 1 can of chickpeas, 2 cloves of garlic, ⅓ cup tahini, ⅓ cup lemon juice, ½ cup roasted red peppers (can buy these pre-roasted in a jar at the grocery store) and a pinch of cayenne into a food processor. Blend until smooth. Add salt and pepper to taste.

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SPRING IS NEAR

ARE HERE Referring back to the story on the Syracuse Cooperative Market (page 22), it's fantastic to shop for produce when it's in season. Shopping seasonally doesn't just guarantee freshness in the produce, but also guarantees environmental benefits from the reduced transportation gas mileage required for the item to be shipped to the store. Try incorporating these in-season fruits into your collection of savory dishes for a deliciously fresh meal. BY ALYSON WEBER & MARCIA CAL PHOTOS BY ROMY WEIDNER

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SALMON with STRAWBERRY BASIL SALSA SERVES 2 SALMON Warm up cast iron skillet on medium high heat. Place two fillets of salmon in a bowl with 2 Tbsps. olive oil, 1 Tbsp. balsamic vinegar, juice from ¼ lemon, and salt and pepper. Let salmon marinate in mixture while preparing salsa. Place salmon fillets in the cast iron skillet for 2 to 3 minutes per side. Afterwards, place the skillet in the oven at 400 degrees for 8 minutes.

STRAWBERRY SALSA Combine 1 cup diced strawberries, 2 Tbsp. chopped fresh basil, 1 Tbsp. chopped fresh mint, ½ Tbsp. olive oil, juice from ¼ lemon, 1 tsp. balsamic vinegar, 1 Tbsp. chopped red onion, and salt and pepper to taste.

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PINEAPPLE FRIED FARRO SERVES 4 PINEAPPLE FRIED FARRO Bring 1 can coconut milk and 1 cup water to a boil in a saucepan on medium high heat. Cook 2 cups dried farro according to directions on the package in the coconut milk and water mixture until all the liquid is absorbed. Add cooked farro to the pan with 2 Tbsps. vegetable oil and sauté for 10 minutes until rice becomes slightly crispy. Create an opening in the middle of the pan and scramble three eggs, Create another opening in the middle of the pan and add 1 cup shredded carrots and 1 cup shelled edamame. Cook vegetables for 2-3 minutes. Add sauce and cook for an additional 2 minutes, stirring to incorporating all of the ingredients together in the pan. Turn off the stove and add 1 cup fresh chopped pineapple. Garnish with green onions, cilantro, squeeze of lime, and a sprinkle of cashews.

SAUCE Combine 3 Tbsp. soy sauce, juice from ¼ of large lime or ½ of small lime, 1 tsp. sesame oil, 1 Tbsp. honey, 1 tsp. fresh ground ginger, 2 tsp. sriracha.

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IRON SKILLET CHICKEN with PEACH CHUTNEY SERVES 2 PEACH CHUTNEY Cut off the skin from 2 whole peaches. sauté ¼ of a yellow onion on a medium heat for four minutes with 1 Tbsp. olive oil until it becomes translucent and fragrant. Add 1 clove chopped garlic and sauté for another two minutes. Add 1 tsp. ginger, 1 tsp. cumin, ¼ tsp. chili powder and sauté for an additional four minutes. Add peeled peaches, ¼ cup honey, 1 Tbsp. apple cider vinegar. Reduce heat to medium low for 5-8 minutes depending on how ripe your peaches are. Slightly mash the peaches with the back of a spoon.

IRON SKILLET CHICKEN Place empty cast iron skillet on top of a high heat stove to warm up before chicken is added. Cut 2 chicken breasts in half lengthwise or pound it thinner if chicken is too thick. Season with 1 tsp. each of salt, pepper, garlic powder, and cumin, and juice from ¼ of a lemon. Add 2 Tbsps. olive oil to cast iron skillet. Add chicken breasts to skillet, cooking for about 6 minutes on each side. Do not disturb or move chicken around. Let the chicken get a nice caramelized outside exterior. Top with chutney and serve with warm grilled naan bread. spring 2019 | 37

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Whether you’re in search of a way to use up leftover alcohol before the semester ends, or just want to continue the fun after the weekend, you’re going to be drunk in love with these recipes.

BY ALYSON WEBER & MARCIA CAL PHOTOS BY ROMY WEIDNER

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CARAMELIZED RED Wine ONION FLATBREAD

SERVES 2 Preheat oven to 350 degrees. SautÊ 1 clove chopped garlic with 1 Tbsp. olive oil to a pan for 2 minutes. Add thin slices from ½ medium/large red onion to the pan. Cook for 20 minutes on medium low heat. Once caramelized, add 2 Tbsp. red wine. Cook onions for an additional 5 minutes. Spread 1 Tbsp. olive oil, salt, pepper, and 1 clove chopped garlic to one piece of naan bread, add caramelized onions to naan bread. Crumble as much goat cheese on top as you want, and 3 slices of prosciutto. Cook for 10 minutes in the oven.

Top with arugula.

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Beer BACON

CHEESE DIP

SERVES 4 Preheat oven to 450 degrees. Cook 6 slices of bacon on a separate skillet. Sauté 2 cloves chopped garlic in 1 Tbsp. olive oil in a cast iron skillet for 2 minutes until fragrant. Add 2 tsp. paprika, 1 tsp. chili powder, 6 oz. IPA beer, and 2 Tbsp. flour. Stir until mixture becomes thick. Add 8 oz cream cheese, 1⁄2 cup sour cream, 2 cups cheddar cheese, and 2 tsp. tabasco hot sauce. Whisk dip for 5 minutes until melted. Add 4 slices cooked bacon into dip and sprinkle with a layer of panko bread crumbs. Place skillet in the oven for about 20 minutes until the panko bread crumbs are golden brown. Add green onions, jalapeño slices, and 2 cooked slices of crumbled bacon on top. Serve with pretzel bites.

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CITRUS SHRIMP

SERVES 2 Combine 1 shot of tequila, 1 Tbsp. olive oil, juice from ½ medium orange, juice from ½ medium lime, 1 Tbsp. honey, 1 clove of chopped garlic, ½ Tbsp. Sriracha, 1 Tbsp. chopped cilantro, and salt and pepper in a bowl with 12 pieces of raw deveined shrimp.

Place shrimp on to medium-high skillet and cook on both sides for about two minutes, until shrimp is cooked and turns pink in color.

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Beer AMISU Fire MISU

AND

SERVES 1 BEERAMISU Separate cream from 6 chocolate Oreo cookies. Reserve cream aside.

Whip 3 Tbsp. heavy whipping cream and 1 Tbsp. sugar until mixture holds its form if you hold the whisk upside down (stiff peaks). Don’t over-mix otherwise it’ll turn to butter. Mix in a separate bowl 4 Tbsp. mascarpone cheese and reserved Oreo cream. In a separate bowl combine ½ cup stout beer and ½ tsp. of coffee grounds. Dip 2 two cookies into stout/ coffee mixture and place on the bottom of a glass. Layer 2 spoonfuls of cream mixture and a sprinkle of cocoa powder. Layer two soaked cookies and cream, alternating layers. Chill in the fridge for at least one hour to firm up. (Better if kept in the fridge overnight) FIRE-MISU Complete steps for cream and removal of Oreos, instead using golden Oreos.

For Fireball caramel sauce: Melt ½ cup sugar into a saucepan over a medium low heat. Keep an eye out for sugar, watch for it to brown, and melt. Once the sugar is dissolved, add 2 Tbsp. butter and continue to whisk, and add a pinch of sea salt. Once caramel sauce forms, add banana slices from one large banana. Add one shot of Fireball and remove from heat, stirring continuously (but not to break the banana slices). Layer 2 Fireball soaked golden Oreos, fireball caramel banana sauce, and 2 spoonful’s of cream mixture, alternating layers into a glass. Chill in the fridge for at least one hour to firm up. (Better if kept in the fridge overnight) spring 2019 | 43

March Madness: Cooking Show Edition. You voted on the Baked Magazine Instagram Story Polls and the results are finally in!

BY FRANKIE SAILER

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spring 2018 | 45

CUPCAKE WARS

CAKE BOSS

TOP CHEF

IRON CHEF

HELL'S KITCHEN

CUTTHROAT KITCHEN

BONG APPÉTIT

COOKING ON HIGH

GUY'S BIG BITE

MAN VS FOOD

KING

TOP CHEF

HELL'S KITCHEN

BONG APPÉTIT

MAN VS FOOD

THE GREAT FOOD THE GREAT TRUCK RACE FOOD TRUCK RACE SANDWICH

DINERS, DRIVEINS, AND DIVES DINERS, DRIVEINS, AND DIVES GOOD EATS

DC CUPCAKES

CUPCAKE WARS

ACE OF CAKES

CAKE BOSS

TOP CHEF

MAN VS FOOD

DINERS, DRIVEINS, AND DIVES

CAKE BOSS

TOP CHEF

DINERS, DRIVEINS, AND DIVES

CHOPPED

THE GREAT BRITISH BAKE OFF

CHOPPED

THE GREAT BRITISH BAKE OFF

CHEF'S TABLE

BEAT BOBBY FLAY

CHOPPED

BEAT BOBBY FLAY

FOOD NETWORK STAR

MASTERCHEF

CHOPPED

GUY'S GROCERY GAMES

THE GREAT BRITISH BAKE OFF

BAREFOOT CONTESSA

CHEF'S TABLE

GUY'S GROCERY GAMES

WORST CHEFS IN AMERICA

KIDS BAKING CHAMPIONSHIP

THE GREAT BRITISH BAKE OFF

PIONEER WOMAN

BAREFOOT CONTESSA

CHEF'S TABLE

FINAL TABLE

UNWRAPPED UNWRAPPED WITH WITH MARC MARC SUMMERS SUMMERS RACHEL RAY

BEAT BOBBY FLAY

CHOPPED

CHOPPED JR MASTERCHEF JR

WINE NOT TRY THESE

UNIQUE WINES? Upgrade your Wine Wednesday with these unconventional wines that offer consumers a wider variety of colors and flavors ranging from orange, coffee, blueberry, and more!

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BY GRACE CURRAN PHOTO BY ALLY MOREO

T

here was once a time when you would get dressed up, go to a nice restaurant, order wine, and be asked, “red or white?” Under whites you may find Pinot Grigios, Chardonnays, and Sauvignons, while under reds you read Merlot and Pinot Noir. Now, drink menus are endless lists and sublists of every type of wine a person could ever want. And that’s not even including rosés and champagnes. The diversity among wines is growing exponentially to cater to all different types of palettes. Colored and unique flavored wines are just an example of the way wine has been exploding over the past few decades.

One colored wine that especially stood out to us in our research is a color we all know and love in Syracuse: orange wine.

Red and white wine are made differently, and orange wine is essentially white wine that is made in a way similar to red wine – white grapes are soaked and fermented with their skins which gives the drink an orange tint. Although it’s been around for thousands of years, it has recently sparked a huge trend.

Marissa Ross, wine editor at Bon Appétit and author of book, Wine. All the Time.: The Casual Guide to Confident Drinking, criticizes the hype around orange wine, claiming that orange wine, “isn’t a type of grape or wine-making technique. It’s a color! And it’s only one color in the vast style, and color spectrum, of skin-contact wines... the term ‘orange wine’ as a category needs to die!” However, as loyal members of Orange Nation, we’re unfortunately going to have to disagree with this bold statement. Ranging in prices from $9, to more on the expensive side at $70 a bottle, you can find all of the orange wine varieties online (brands such as The Crusher, First Press, and Vin ‘d’Orange made by Shaw Vineyards in the nearby Seneca Lake area), and some at your local wine store.

If you’re looking to expand your wine horizons beyond just orange wine, try scoping out the wine store for honey wine. While honey wine, commonly referred to as mead,

isn’t out of the ordinary, it is differentiated from other types of wine because of the fact that it’s made by fermenting honey as opposed to fruit. Made with honey, yeast, and water, it is often referred to as the Drink of the Gods because the ancient Greeks believed that the nectar collected by bees was sent by the heavens.

Although honey wine is not made by fermenting fruit, blueberry wine is. Blueberry wine is made by fermenting blueberries instead of grapes, and provides a uniquely sweet and crisp flavor that pairs well with a soft creamy goat cheese. Both honey and blueberry wine, that come in a variety of brands, can be found at any wine store for under $20 a bottle.

Stepping aside from the sweeter unique wine varieties, we discovered something for all you coffee-lovers out there. That’s right: cold brew coffee wine. Made by Apothic, this special wine is a blend of red wine with hints of mocha flavoring to provide a nice bitter contrast. Despite the fact that cold brew is in the name of the product, it actually contains less caffeine than one standard cup of decaf coffee. Order this $15 wine online, and pop open a bottle at your next brunch without feeling the jitters.

New wine flavoring opportunities are endless, and we’re just as curious what’s in store next as you are. As the wine industry evolves and offers more affordable and interesting options, the consumer reach expands, allowing even broke college students and declared wine-no’s alike to throw classy wine nights with friends. Next time you buy a bottle of wine for an upcoming wine night, maybe branch out from your classic Barefoot moscato and try a fun new wine flavor; you may be surprised by how much you like it!

Cheers! spring 2019 | 47

Where in the World Does this Food Come From?

Everyone knows deep dish pizza comes from Chicago, and Cheesesteaks come from Philly, but do you know if Russian Dressing really comes from Russia?

BY GRACE CURRAN | ILLUSTRATION BY AMY LEWIS

1

The Reuben Omaha, NE

After playing poker for hours in the Blackstone Hotel in Omaha, Nebraska, a customer named Reuben Kulakofsky ordered a sandwich – corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye – and thus the Reuben was born.

2

Russian Dressing Nashua, NH

Nope! Not from Russia! This creamy dressing typically consisting of mayonnaise, ketchup, relish, horseradish and paprika was created by James E. Colburn in New Hampshire. Because there is relish included in the recipe, the vinaigrette was most likely given its name due to the love of pickles that Russians are said to share, although historians debate its naming to this day.

3

2 1

4

Caesar Salad

Tijuana, Mexico

A staple in American restaurants, caesar salad is named after its creator, restaurateur Caesar Cardini. This dish was developed in 1924 during Prohibition when Americans fled to Cardini’s restaurant in Mexico to drink alcohol. In order to feed their empty stomachs, he had to throw together what he had left in the kitchen— stalks of lettuce, olive oil, raw egg, croutons, parmesan cheese—and thus, the caesar salad was born.

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3

Fried Calamari

4

Brooklyn, NY

Cheesecake Greece

5

The year was 1960. The Randazzo When you think of cheesecake, you may family of Sheepshead Bay found immediately think of New York. However, the that when you batter fresh fish, popular dessert was invented in ancient Greece. pair it with sauce, and put it in front According to historians, cheesecake was served of a customer with a cup of beer, to winning athletes after the competitions in the they’d drink more. “A bar gives you first Olympic Games in 776 B.C. pretzels, potato chips, and peanuts, right? We gave calamari with hot Sauce.” What else could a person want?

Avocado Toast

Italian Wedding Soup

6

Spain

Even though Italy is in the name of this soup, Italian Wedding Soup actually originated in Spain! The name of the Spanish dish translates to married soup, which refers to the marriage of the flavors in the dish.

Sydney, Australia

7

Calling all millennials! While it seems like a recent fad, the avocado toast craze started in Sydney in 1993 when Bill Granger of Bills Restaurant added smashed avocado toast with cilantro and red pepper flakes to his menu. It’s everything the world avo needed.

5

6

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How college students are combining thier love of baking with a piece of their Jewish culture to benefit charitites and organizations.

BY FRANKIE SAILER | PHOTO BY TORI SAMPSON

I

n the Jewish culture, challah is so much more than just a loaf of bread. The term challah refers to the act of separating dough into parts before it is braided into a final loaf. Challah was first introduced historically when a blessing was said over two loaves, and then distributed to the children of Israel during their Exodus from Egypt.

Challah is an integral part of Shabbat, the weekly holiday celebrated on Friday nights honoring the day of rest in the Jewish religion. Challah comes in different shapes and sizes that all have different meanings, such as the circular shaped loaf that’s only eaten on Rosh Hashanah, which symbolizes the cyclical nature of a new year.

At Syracuse University, students involved in the organization Challah for Hunger are sharing their love of challah and using it to help impact the greater Syracuse community. Roughly seven years ago, Challah For Hunger at Syracuse University began. Challah For Hunger is a nonprofit organization that makes and sells challah to raise money and donate to the Meals On 50 | baked

Wheels of Syracuse and Mazon, an international organization that helps to fight hunger in the US and Israel.

The chapter was started by Rebecca Leon, who had a passion for helping others and a personal connection to challah that she wanted to share. She had learned about similar Challah For Hunger organizations across other college campuses, and took the initiative to start her own. The current president, Ariel Hylton, explained that she had come with a sorority sister early in her freshman year, and fell in love with the organization. She was quickly offered a position on their executive board and eventually worked her way up to president. Hylton’s love for challah comes from her memories of making it with her family during the holidays.

Challah For Hunger gives students the ability to bring together their cultural roots with their passion for community service.

The organization is extremely inclusive, and does not require members to be religious, but to have enthusiasm for baking

and helping others.

Every month, Challah For Hunger opens a link to accept orders via their Instagram page bio, @ChallahForHungerSyacuse. Students are able to place orders for loaves of challah, $5 a loaf, in a variety of different flavors. Past flavors have included plain, s’mores, chocolate, cinnamon sugar, everything and even mini challah bites. One unique aspect of Challah For Hunger is they encourage those who order challah to come help make and bake the dough, creating a stronger connection to the direct impact they are making to the Syracuse community and beyond.

The process of making the challah is broken up into two days, and happens 3 to 4 times a semester. On the first day, students make the plain base dough and let it rest for 24 hours. Then the shaping, flavoring, and baking happens the following evening. Hylton oversees the process, making sure the correct quantities of loaves for each flavor are made, but the majority of the baking is done by volun-

teers who show up to the bakes.

During the bake, students explained why they chose to be a part of Challah For Hunger. Many explained that it reminded them of traditions from home when they were little. Sophomore student, Serina Sherman, recalled her fond memories of making challah every Friday of preschool and bringing it home to share with her family. Others told stories about their grandmothers teaching them how to prepare challah dough when they were children, and eating what they had made together at certain Jewish holidays.

While it can be difficult to be far from home, family, and traditions while away at college, finding ways to connect to your heritage on campus can help make it a little bit easier. Challah For Hunger does this for many students, while giving them the chance to give back. In this instance, we clearly see how food, even a deliciously sweet loaf of bread, has the power to not only act as nourishment, but a source of cultural unity and a force for meaningful change. spring 2019 | 51

H

elloFresh, a well-known meal-kit service, takes away the boring old question of, “what should we have for dinner tonight?” and makes cooking that much easier.

was tasked with running the Procurement Team. She eventually worked her way up to become Senior Director of Finance. She joined the HelloFresh team because she wanted to be a part of a company she felt connected to, and impact individuals’ lives In 2008, Molly Fisher graduated from in what she did in her career. We talked to Syracuse University with her Bachelor’s in Molly a little about her role in the company Accounting and Finance and later received and the inner workings of HelloFresh. her Master’s in Accounting at Syracuse, which later led her to the University of WHERE DID HELLOFRESH BEGIN? Pennsylvania where she earned her MBA HelloFresh all started in 2011 in Berlin, in Marketing and Operations. She started Germany. Co-founders, Dominik Richter, out at HelloFresh in 2015 as a member of Thomas Griesel, and Jessica Nilsson the Special Operations Team, where she started off creating partially prepared 52 | baked

meal kits themselves and hand delivering them to the first 10 customers. It wasn’t until 2014 when the company expanded internationally, more specifically in the US, UK, Germany, Netherlands, Austria and Australia. Soon enough everyone around the world knew about HelloFresh and wanted to purchase a box.

reducing the time gap for receiving a meal kit and providing consumers with the ability to make their meal directly after purchase.

Additionally, HelloFresh started including a specific wine to each meal-kit box in hopes to better educate their customers in wine/ food pairings. Whether you are enjoying a fresh filet of fish or a nice juicy steak, each wine included in the meal will perfectly WHAT ASPECTS OF HELLOFRESH complement the flavor profile of the dish.

MAKE IT AFFORDABLE AND TIME Molly describes this expansion as “owning MANAGEABLE FOR STUDENTS? the entire meal, with the combination of the Hello Fresh offers 15% off every box to food and the wine. Customers get the entire students, making a subscription a little more meal experience.” college budget-friendly. Molly mentioned that, “it may not be as cheap as picking up WHAT MAKES HELLOFRESH a greasy calzone from Calios or a hummus DIFFERENT THAN OTHER MEAL wrap at Pita Pit, but it's a great option for SERVICE KITS? students.” HelloFresh instills the confidence HelloFresh takes pride in being a globally a student needs to prepare their own meal, connected company reliant on the strong rather than making boxed mac and cheese network they have built over the years. every night in their own kitchens post- Their expansion has led to an extensive graduation. Molly said, “learning to cook recipe database with featured meals such as and having the ability to make yourself chicken fajitas and fish and chips. Recently a decent meal is so valuable and that is in 2018, HelloFresh acquired Green Chef, what HelloFresh is all about!” HelloFresh a similar meal kit service based out of eliminates the chore of having to go to the Colorado, which has allowed HelloFresh grocery store and cuts out the extra meal to incorporate Green Chef’s niche vegan, prep. There is no waste, no need for extra keto, and paleo-based business model into space in your fridge, and it gets the job done. their own practices. This not only adds an entirely new customer base into the WHAT GOES INTO GETTING ALL picture, but brings a unique variety to the THE PRODUCE FOR THE BOXES? meals they offer.

All the produce in each box is managed by the Procurement team that works with a ANY RECOMMENDATION MEALS? wide array of vendors to deliver the products One of Hello Fresh’s most popular dishes is to HelloFresh. In 2015, when Molly joined the steak with chimichurri sauce. However, HelloFresh, they were still building a strong a personal favorite of Molly’s is the chipotle network of nationwide vendors. Today, spice tilapia tacos with kiwi pico de gallo vendors are continuously reaching out to and chipotle crema. Molly talked to us about HelloFresh regarding partnerships, as they how often she orders the boxes and how, want to connect with such a well-known “easy it is because there is never any waste, successful company like HelloFresh. It is and it saves so much space in your fridge vital for the production of these meal kits and pantry.” Picking and cooking the meals that they have established trust with all of with her boyfriend is something fun they do their vendors for every step of the process. together every night. Most of the feedback they receive from customers is how the WHAT IS NEXT FOR HELLOFRESH? meals have facilitated a newfound romantic HelloFresh is constantly trying to expand spark with their partner, allowed parents and innovate. Currently, a new talk of to spend quality time with their kids, or just expansion in the retail space is in the works, provided a tasty home-cooked meal. Either with the ability to pick up your meal-kit way, HelloFresh is helping to create and box at your local grocery store. Retail sustain truly special relationships between would significantly expand customer reach, people and the kitchen. spring 2019 | 53

When LMFAO said, "shots, shots, shots, shots, shots, shots, EVERYBODY," we listened and took them to the next level.

BY LUCY DUNN | PHOTOS BY GAVIN LIDDELL

KINKY BOOTS Bring the feeling of a good beach cocktail to any party with a Kinky Boots shot!

Combine 1 tsp. Kinky Vodka Aloha (pink), a tropical fusion of coconut, pineapple and lime, 1 tsp. regular vodka, ½ tsp. orange juice, and a dash of lime juice.

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WATERMELON TWIST Recreate the perfect summer barbeque by bringing that refreshing watermelon burst with this watermelon twist shot!

Combine 1 Tbsp. watermelon vodka (pink), 1 Tbsp. vodka of choice, and a splash of grapefruit seltzer.

A

re you a shot lover or hater? There is always a divide between those that will take a shot loud and proud, and those that will stick to their mixed drink. “Tiny but mighty,� shots have the potential to pack a punch of flavor in that little glass. We are here to provide you with shots that are easy to make, unconventional, and are proven to get you fired up for the night ahead.

DARK MAGIC If you need something to satisfy your sweet tooth, shake up a round of Dark Magic with a kick of liqueur and an added sweetness of chocolate syrup.

Start off by rimming the shot glass with chocolate syrup. Inside the shot is a combination of 1 Tbsp. Baileys Irish cream and 1 Tbsp. plain vodka. Lastly, top it off with a dollop of whipped cream.

THE FIRE EXTINGUISHER Get your night started with a jolt of energy from the Fire Extinguisher; the whiskey and coffee will wake you up and get you ready for the night ahead.

Combine 1 Tbsp. Fireball Cinnamon Whiskey with 1 Tbsp. coffee liqueur. Top with a nicely toasted marshmallow.

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