Gusto Fall 2023

gusto

FALL 2023

Letter from the Editor

Te popping sound of removing the cork from a bottle of champagne is the sound that summarizes my past summer, and could even be the soundtrack to the video montage I will never create. I had the opportunity to work for a small champagne producer in the Champagne region of France. My main duties were leading champagne tastings for tourists and educating them on the product, the specifc cuvées (the blend that makes up the champagne) we made, and the family history of the producer. Tis meant that I would open at least fve bottles of champagne everyday, and I was paid to do so! On the busiest days, we were opening a bottle every few minutes. However banal this action became in my day-to-day life, the sound of opening a bottle still felt celebratory and signifcant, and it was enjoyed by the clients because for them, being in Champagne and having a tasting is not a daily norm.

Even though it was work, we wanted to note the celebratory nature that is usually involved in drinking champagne, even if it was just a Tuesday. So, everytime we would open a new bottle, my colleague and I would shout “CHAMPAGNE!” to emphasize the moment. Te practice became second nature, to the point where I would do it at work when I was alone, I would say it quietly to myself when at a restaurant and a bottle was opened, or even exclaim it when opening a jar and hearing the ‘pop’ of the seal breaking. It became so normal that once I did not say it when opening a bottle at work, and my boss came to check and see if I was okay.

In many ways, the simple ritual I had with my colleague manifested itself into so many other parts of my life, even since I have lef France and returned to Boston. Everytime I hear something remotely like that pop, the refex to exclaim “champagne!” returns. I also am reminded of the amazing experience I had this summer and the memories I made. Just one sound can evoke a lot of emotion, nostalgia, and memories.

‘Pop’ is so much more than just opening a bottle of champagne, it is a sound and an idea that permeates so many aspects of food and the sensory connections we associate with these experiences. Tis fall journal, our writers are looking at the diferent facets of ‘pop’. Some of these are obvious, like popcorn or soda pop, and others are more nuanced, like the role a single ingredient plays in a dish or the role of pop culture in our food consumption. Tere are also many more ideas beyond these pages that we encourage you to look for and refect upon.

Tis edition of Gusto Journal is all about the pop that food and food experiences bring and the fun it invites. Trough the words and visuals, we hope that this journal pops out at you!

Sophie Borrmann Editor in Chief Fall 2023

gusto team

FALL 2023 ISSUE 10

EDITOR-IN-CHIEF

MANAGING EDITOR

FEATURES EDITOR

ESSAYS EDITOR

MUCHO GUSTO EDITORS

HEAD CODY EDITOR

CREATIVE MANAGER

MEDIA AND MARKETING MANAGER

CONTRIBUTING WRITERS

Sophie Borrmann

Emanuel Louime

Maddie Sims

Astrid Langoe

Isabela Gonzalez and Julia Schultze

Audrey Morken

Madeline King

Katherine Ballard

Maggie Beck, Isabela Gonzalez, Madeline King, Sydney Luciano, Bunny Lytle, Audrey Morken, Hannah Phillips, Julia Santos, and Maddie Sims

CONTRIBUTING CREATIVE

MEDIA AND MARKETING TEAM

COPY EDITORS

MEMBERS AT LARGE

Emily Barnabas, Sophie Borrmann, Quincy Cai, Joshua King, Madeline King, Ruby Levine, and Hannah Phillips

Emily Ahern, Katherine Ballard, Julia Colone, Josie Crockett, and Kehan Zhu

Kelley Knox, Audrey Morken, and Caitlin Murphy

Daniel Baymiller, Carrie Finn, Julia Marotti, and Keira Tu

Julia Santos

Madeline’s

By Madeline King

Bunny Lytle

Sydney Luciano

Pop That Tab

Words by Maddie Sims

Tis summer, as I laid out in the yard under the sun, I would always hear the loud crack of a soda tab popping in the kitchen. I’d hear the ice being dumped into the glass from the cabinet, and the fzzing as the soda was poured in would send shivers down my spine.

My friends were not pouring Sprite, Root Beer or Dr. Pepper, and you wouldn’t catch them dead with a Pepsi. Te drink of the summer was the drink of America: an ice cold Coca-Cola.

Our fridges were packed with cans of regular Coke and Diet Coke. Te occasional Coke Zero or Cherry Coke would fnd their way in every once and awhile. Tey’d be lined up on the bottom shelves, just waiting for the next roommate to reach her hand in and grab one. When we ran out, we’d go on walks to the nearest corner store to grab another case right out of the coolers.

Our summertime Coke-drinking escapades were some of the best little moments we shared together.

But we weren’t the only ones crazy about Coca-Cola.

In 2023, a poll from Statista found that Coca-Cola is the “most well-known sof drink brand in the U.S.1”

A Market US report found that afer the word “ok”, “Coca-Cola” is the second most-known phrase in the world2. “Diet Coke girlies” were born on TikTok this year, unifying those who were equally obsessed with the drink. Simply referring to it as a “D.C.” took hold as well, and is now so popular that my 55-year old uncle said it when he came to visit me at college.

Pictures by Joshua King

Coca-Cola, while a universal drink at this point, has a unique Americana quality unlike any other soda. Perhaps it is the homegrown origin story, or maybe the way it helped create the image of Santa we know and love today. It could be its association with the Pop Art movement or the frequency with which it is mentioned in American music and popular culture. Whatever the reason, Coca-Cola is deeply rooted in American DNA, and it all began in 1886 in a small pharmacy in Atlanta, Georgia.

Dr. John Pemberton created the Coca-Cola syrup on May 8th, when he marched down to Jacobs’ Pharmacy a few blocks away carrying a large container of it to be tasted3. Paired with carbonated water, it was advertised as “delicious and refreshing,” making it the perfect beverage to get you through the hot Atlanta summers. Te drink only grew in popularity, being sold as soda fountain drinks to locals. Pemberton ended up selling portions of his business later in his life, and one of them, an Atlanta businessman Asa G. Candler, who wound up taking full control of the company.

Te quintessential Coca-Cola bottle came in 1915, with the making of the “contour” bottle4. Because of its hourglass shape, it was also called the “Mae West” bottle based on the American actress’s fgure. With the unique Coca-Cola branding and font on the middle of the bottle, it stood out against other sodas and generated a brand recognition that would grow to become unlike any other soda product.

In addition to the physical branding of the bottle, Coca-Cola pumped a plentiful amount of money into the advertising campaigns, highlighting young American actresses, and even Santa Claus, to promote the soda. Before 1931, Santa was not depicted as the Santa we think of now. He was taller, more elvish-looking, and a little rough around the edges. As Coca-Cola further developed their advertising, they wanted a Santa that looked more like the Santa we see today: one that is bigger, jollier, and much less of-putting, someone that could be mistaken as someone’s friendly grandfather. Haddon Sundblom, an American artist, was enlisted to create this new Christmas image. Te result debuted in 1931, with Santa taking a break from his toy-delivering, Christmas-cheer duties to take a swig out of a cold Coke bottle. Coca-Cola is credited with creating the mainstream version of the American Santa we see today, and even though the lore about the red jacket being credited to Coca-Cola is false, it still demonstrates the way Coke ingrained itself into roots of American culture.

Further solidifying Coke as an American staple, it became the muse of Andy Warhol. His work “Coca-Cola (3)” is regarded as one of the founding paintings of the Pop Art movement, and he frequently painted the bottle in numerous pieces. He described Coke as the drink of the people, a non-discriminatory, unifying force in an ever-changing America: “What’s great about this country is America started the tradition where the richest consumers buy essentially the same things as the poorest. You can be watching TV and see Coca-Cola, and you can know that the President drinks Coke, Liz Taylor drinks Coke, and just think, you can drink Coke, too… All the Cokes are the same and all the Cokes are good.” Coca-Cola was in good artistic company, with painters like Salvador Dali and Marisol Escobar, and illustrator Norman Rockwell, latching on to the brand image as well.

Coke is an ever-present motif in American pop culture as well. With references to the drink in songs by an abundance of artists including Rascal Flatts, the Beach Boys, Lana Del Rey, and most recently young pop superstar Olivia Rodrigo, it’s an ever present product in American music. With Tyler the Creator creating songs for Coca-Cola advertisements and the company partnering with supermodel Gigi Hadid for commercials, Coke has worked its way into every American household through the TV, radio, or fridge.

With Coca-Cola favored Icees, gummies, and ice creams, and Coca-Cola toothpaste and protein powder, it’s impossible to escape the branding of this dark cola soda. But why would you want to? Coke represents summer, it represents fun. It’s refreshing and bubbly and it’s a treat that my friends and I indulge in when we need a pick-me-up.

My summer was full of Coca-Cola, at baseball games, barbeques, and afernoons spent on the beach. I’d crack open a cold can and drive to visit my friends in other states for the weekend, I’d fll up my car and grab a Big Gulp of cherry Coke at the gas station, and when I was home with my parents, I’d make grocery runs with my mom to pick my dad up a fresh case of D.C.’s.

I’ll put coke cans in my hair and pretend they actually curled it, I’ll be drawn to that fretruck red to paint my nails with or buy a new set of plates for my apartment, and I’ll forever love the red lip Americana aesthetic that Coca Cola has become so synonymous with.

So next time you pop the tab of a can of your favorite coke product, I hope you feel a connection to something larger than yourself: a connection to a culture, to a community, and to the feeling of eternal summer.

Popup Bagels: The Most Popular Bagel in Town

While I can’t claim to be a New Yorker, I have always been a bagel fend. Afer the only bagel shop in my town closed due to failed health and safety violations, I sorely missed having bagels readily available to fx my cravings. Tere are good places a few towns over, but it’s hard to beat the excitement of going to the bagel shop in your own community on a Saturday morning with friends. When COVID-19 hit in 2020, people in my town felt the absence of bagels even more.

Our savior came in the form of Popup Bagels. Te company, started by Adam Goldberg in a pandemic-induced bagelmaking frenzy, started in Redding, Conn., in 2020. Goldberg and his cousin began making bagels in the same way that the rest of us made bread, yet they actually succeeded. Within months, Goldberg began selling the bagels out of a “backyard pickup window,” and in 2021, quickly expanded to pop-up locations in Redding, Westport, and Greenwich, Conn., New York City, and in 2023, my hometown of Wellesley, Mass.

Popup Bagels’s business model started as a response to COVID-19 restrictions, but proved very successful. Up to one week in advance, customers select a 15-minute time slot to pick bagels up at their selected location. Afer choosing their time, assuming there are still slots available minutes afer the sale goes live, customers pick at least one dozen bagels and a schmear. Popup ofers sesame, everything, salt, plain, and poppy seed bagels, with a variety of schmear favors that vary by week (my family is partial to the scallion cream cheese). Ten, afer an excruciating six-day wait, customers pick up their bag at their location. Te bagels are made an hour before the pickup time, ensuring freshness for the lucky customer.

Popup Bagels has three Connecticut locations, two in New York, and one in Massachusetts. According to Goldberg, at “Captain Marden’s Seafoods in Wellesley, Massachusetts … we do 70-100 dozen bagels every weekend that always sell out5.” Te company has received funding from famous fgures like food entrepreneur John Davis, as well as celebrities including Paul Rudd, Michael Strahan, and Michael Phelps. Popup’s Instagram, @popupbagels, regularly features celebrities in their New York store, such as Chris Olsen and Maya Rudolph. Between celebrity investment and the hefy price of $38 per dozen bagels and schmear, Popup has certainly been extraordinarily successful. But what makes these Connecticut bagels worth it, when there are plenty of authentic New York bagel shops nearby?

One reason is Goldberg’s unique baking techniques. A New York Times article wrote that “while traditional bagels are ofen boiled in a kettle and baked in a hearth, his are boiled in a large stockpot and baked in a convection oven6.” Further, Goldberg double-proofs the bagels—instead of giving the dough the necessary amount of time to complete fermentation and rise, he lets the dough sit for twice as long. He also cold-proofs the dough, meaning he allows it to ferment and rise while in a refrigerator. Tis version of the proofng process, according to Goldberg, enhances the favor of the bagel, and makes the interior sofer while hardening the exterior. Popup’s bagels are as a result more chewy on the inside, with a tougher crust, making the bagels seem more like bread. Tis is exactly what sets them apart—when toasted, the bagels are the perfect combination of doughy and crunchy.

On predetermined weekends, Popup Bagels employees bring dough to Captain Marden’s, a seafood restaurant in my town, and bake the bagels on Saturday and Sunday mornings for Wellesley, Mass. residents. My mom can testify that when the bagels go on sale one week in advance, they are sold out within minutes. Yet somehow, she always manages to order a bag for when I come home from school, ensuring I have freshly-made bagels to look forward to. It’s especially convenient that Captain Marden’s neighbors Dunkin Donuts, so my dad can pick up our iced cofees afer securing the bagels. Tis is a very New England tradition, and it’s exactly what I need on a relaxing visit home. Popup Bagels was a hit in my town when it came this spring, but Wellesley tends to empty out as residents head to Cape Cod for the summer, and thus Popup stopped selling bagels there for a few months. As I stayed in my town for the summer, I was flled with panic that Popup would never return. Tis begs the question: what happens to pop-up businesses once they are no longer popular?

Pop-up shops tend to have a few diferent outcomes: expansion to become a long-term business, relocation to a new area, or just fzzling out. Goldberg has said while the company has an actual store in New York, he plans to continue the pop-up business model, since that was how Popup Bagels began. Te company’s slogan is “not famous but known,” referencing that besides Instagram, its main source of promoting the business is by wordof-mouth. While the business seems to be promising for the near future, how will Popup Bagels stay relevant, especially with its lack of advertising?

Tis challenge continues to face many pop-up shops. While the answer is dependent on factors such as location and product, the key to Popup’s success actually seems to be its word-of-mouth strategy. Once customers try the bagels, they’re hooked, and continue to buy from Popup and tell their friends about it. One customer interviewed in the New York Times said she drives from New Jersey just to pick up her bagels. Somehow, everyone has heard of Popup, despite its quiet self-promotion. It’s won People’s Choice for Best Bagels at Brooklyn Bagel Festival twice, and only continues to expand.

So, take it from me, and if not me, then ask your friends: your new favorite bagel shop might be popping up near you soon!

Words by Audrey Morken

Pictures by Sophie Borrmann

Popular Trends: Girl Dinner

Words by Maggie Beck

Pictures by Sophie Borrmann

The cacophony of harmonies that took over TikTok this summer has created one of the most exciting and collaborative social media trends in recent years: “Girl Dinner.” Te catchy viral sound, which has gotten stuck in everybody’s head at some point over the past few months, has amassed over two billion views on TikTok, with millions of videos, mostly created by women, describing their version of Girl Dinner. For those who do not like to cook, Girl Dinner provides an opportunity to make a satisfying and simple meal with minimal efort, encouraging people to use basic cooking skills. Most signifcantly, Girl Dinner has established an online space for women to share the joys of eating meals.

To describe it concisely, at its core, Girl Dinner is an individual appetizer. As a connoisseur of charcuterie boards, I was, and still am, thrilled by the idea of Girl Dinner. My ideal form of this meal is a personal charcuterie board comprising every major food group: fruits, vegetables, dairy, protein, and grain. My plate will consist of salami or prosciutto, sliced cheese, hummus, carrots, cucumbers, and bread or crackers. Other interpretations of Girl Dinner have included the “adult Lunchable” snack plate, a dipping platter with veggies and crackers, or even a chicken caesar salad with a side of fries. Regardless of the context, these meals are an excellent way to ft in all your food groups, creating a perfect, fulflling, and balanced bite.

Beyond the nutritional aspects of Girl Dinner, there are numerous benefts the meal brings to women everywhere. First, Girl Dinner is a way to successfully put a meal together when you lack the time and energy to make something. In the summer heat, the last thing I wanted to do was turn on the stove in my non-air-conditioned home. Terefore, Girl Dinner became the perfect substitute for my typical meal preparations. For those who do not like to cook, Girl Dinner is a method for experimenting with taste combinations, as there are always new protein, dairy, and dip favors to explore. Finally, Girl Dinner is a sustainable

solution to everyday problems. For those who struggle with curating a perfect grocery list (like myself), Girl Dinner provides a way for people to use the ingredients in their fridge, encouraging people to fnd a creative way to piece together ingredients. Rather than approaching sustainable food use as an educational matter, Girl Dinner fnds a way to promote limiting food waste through a funny meme and trend. Girl Dinner provides an exciting culinary experience without all the hassle while still allowing us to create aesthetically pleasing dishes.

While Girl Dinner has its benefts, its messaging can be easily misinterpreted, resulting in negative representations of this meal. Given its virality, some social media users have made comedic versions of these dishes, including a plate full of various types of pickles, a wine glass flled with Kraf mac and cheese and chicken nuggets, or even a plate of water. Tough humorous, these videos take away from the ultimate purpose of Girl Dinner. Furthermore, some of these videos can promote messages of unhealthy eating habits, specifcally in the form of restrictive dieting. Te worst misinterpretation of this trend would be associating girl dinner with deprivation; for example, a younger population on social media, for one, may not fully understand the sarcasm behind these videos, creating a disordered relationship with food as they assume Girl Dinner consists solely of vegetables. As we continue to analyze this trend, we must educate viewers on the true defnition of Girl Dinner and its benefts.

In a massive trend like Girl Dinner, it is easy for misconceptions of the idea to slip into the media, but we should remember why Girl Dinner caught on in the frst place. For many women, Girl Dinner represents a community of women reclaiming their relationships with food. Historically, negative and restrictive eating habits have been associated with women, such as diet culture and “almond moms.” Tese types of consumption have dictated to women, for years, what eating should and should not be. Additionally, social media has fostered a world of comparisons, which, in certain instances, can contribute to women’s overall complicated relationship with food. In a social context, women have been told that they should be cooking in the kitchen and serving meals to their families. By eliminating the cooking process from meal preparation, Girl Dinner, in a sense, liberates women from these sociological stereotypes and duties. Tese meals allow women to reclaim the positive feelings associated with a good meal by fnding an easy, exciting, and creative alternative to an everyday dish. To most, Girl Dinner is a catchy sound you have come across on social media, but on a deeper level, this trend is a reminder to embrace the little joys of life and live a bit more carefree.

What’s Good About Double Good Popcorn?

Words by Julia Santos

Pictures by Ruby Levine

You’ve seen this fier before. Maybe it’s the cheerleading team, or a local theater, or your cousin’s dance studio. You click the link or scan the QR code, taking you to a website displaying colorful bags of popcorn. Flavors jump out from the screen, such as “In Queso Fire” and “Little Kettle Tat Could.” Everything appears thoughtful and artistic, from the short descriptions of each favor to the design of the popcorn bags. And, as you keep scrolling to purchase the popcorn, you hesitate. Surely $10 is a little steep for popcorn, at least from the perspective of a scrappy college student. So what justifes this price?

Why choose Double Good over any other popcorn you could fnd in a grocery store?

In 1998, Tim Heitmann acquired Popcorn Palace and began selling popcorn to large retailers7 Ten, in 2003, he started ofering fundraising opportunities through the company. Heitmann realized how popular these fundraisers were becoming8 Kids were able to raise money for sports uniforms and travel arrangements for tournaments. Meanwhile, their supporters raved about how tasty the popcorn was. In a Forbes interview, Heitmann said, “these stories changed the way we looked at what we do. We wanted to do it for more kids9.” He decided to pivot his company and focus on fundraising eforts, rebranding as Double Good.

With a mission of “creating joy,” Double Good has helped organizations raise more than $90 million. Fundraisers keep 50% of their sales and face no fees, making Double Good’s platform one of the quickest and easiest ways to fundraise10. Ten, in 2017, Double Good started the Double Good Kids Foundation to raise money for kids with special needs. If you order from Double Good’s website without using a specifc fundraising link, 50% of your money will be donated to the Foundation. Tis money has been used to sponsor the US All Star Federation’s Exceptional Athlete Gala and has been donated to Elementary Science Olympiad For All, which works to make Science Olympiad inclusive for children with disabilities

We’ve gone over the “ from a local baseball team to the Double Good Kids Foundation. making Double Good the company it is, is the delicious popcorn that you receive. Double Good markets its popcorn as “ultra-premium” for a valid reason. It o delectable popcorn including seasonal specialties. For example, Double Good only makes its chocolate drizzle popcorn in the colder months of the year. decision ensures that the chocolate does not melt while it is shipped. So while you cannot eat Double Good’s chocolate popcorn all year long, it is worth waiting for the winter. I chose four favors to review below, but the company’s website includes other varieties such as cheesy popcorn, caramel, and salt and pepper.

peppers. I can think of no better snack for your savory cravings.

A few summers ago, I had a chance to visit Double Good’s popcorn factory and get a behind-the-scenes look at what makes its popcorn so special. Tis factory was the closest real thing I have even seen to Willy Wonka’s Chocolate Factory. It was such a magical facility, producing 15,000 pounds of the company’s signature popcorn each day. Te second word that comes to mind to describe Double Good’s factory is thoughtful. Each detail of its production process has been designed to create the perfect popcorn. For example, Double Good only buys mushroom popcorn kernels. Tese kernels pop into a circular shape, providing the ideal surface to be coated with favor. Huge conveyor belts move the kernels through various stages; they are frst popped and then directed to a worker’s station. Here, the worker adds all of the ingredients that make this popcorn shine, such as cheese, caramel, and jalapeño. All of Double Good’s popcorn is handmade in small batches, showing its commitment to creating favorful and high-quality popcorn. I feel like I must disclose that I was given some free bags of popcorn at the end of the tour. So while I may be slightly biased, I truly love Double Good’s popcorn and all that the company stands for.

Sadly, we have reached the end of this popcorn palooza. Writing this piece has made me extremely hungry, and I hope that it has had the same efect on you. I encourage you to splurge and order some popcorn for yourself— you will not be disappointed. Why only have good popcorn when you could have Double Good popcorn?

An Ode to Tomatoes (and Pasta)

Words and Pictures by

Hannah Phillips

Pictures by Sophie Borrmann

What do feta pasta, banana bread, green goddess salad, and sourdough bread all have in common? Well, they’re not only known for their incredible favors, but, more signifcantly, they emerged as prominent culinary trends during the COVID-19 pandemic. At the height of the pandemic, I was a high school sophomore concluding my spring semester. Like most people, I was seeking a distraction and something to occupy my time. However, unlike the majority, I didn’t dive into the popular viral food trends; instead, I ventured away from the internet and toward our “garden.” Purchased by my dad, our small indoor plant garden perfectly complemented our townhouse on the outskirts of Washington, D.C. For our little garden, we purchased seeds and soil and planted all types of cherry tomatoes.

Each day, my siblings and I monitored our plants’ progress and growth. Tending to our garden became a cherished routine, and afer a few weeks, there was nothing more satisfying than cooking with and relishing the crisp, earthy tomatoes we had nurtured. What initially seemed like a simple pastime became the catalyst for my profound love of cooking and savoring tomatoes. I came to understand that tomatoes were more than just a debatable vegetable (or fruit) casually plucked from grocery store shelves. Tey were a labor of love that instilled in me the virtue of patience and taught me to value the journey of growth and change, not just the end result. In our fast-paced society, where we ofen overlook the beauty in the simple pleasures, I decided to share a recipe that highlights the essence of being present in our senses and cherishing life’s precious moments. Tat recipe is my feta pesto pasta, inspired by the cherry tomatoes in my garden. It all starts as I stand by the oven, the tomatoes glistening with moisture as they start to heat up in the dish. Small fssures form, and the tomatoes gradually reveal their luscious, red interiors. Te visual transformation is captivating, a vivid interplay of reds, oranges, and yellows. As time goes by, the sizzles and pops create a lively symphony in the kitchen. When the tomatoes start to shrivel, they release their juices, and a sweet and earthy aroma begins to envelop the kitchen. When the bubbling dish comes out of the heat, the tomatoes are crushed and the roasted skin is contrasted with its sof and tender insides. When the dish is fnally complete and I take a bite of the fnished product, my taste buds come alive. Te marriage of the tomato’s slightly tangy and acidic favor, the sweet roasted garlic, the rich creamy cheese, and the bright pesto bursts in my mouth, instantly bringing a smile to my face. Te popping of tomatoes is not just a simple culinary process, it’s a multisensory journey that begins with a few basic ingredients and becomes a culinary masterpiece. It’s a reminder to slow down, appreciate the beauty of transformation, and be fully present in the moment.

Directions:

Preheat the oven to 400°F.

While the oven is preheating, make the pesto. In a blender, combine the garlic, parmigiano reggiano, salt and pepper, lemon juice, and basil; blend on high speed until smooth. With the blender running, stream in the olive oil and blend until smooth and emulsifed. Season with more salt, pepper, or lemon to taste, if needed.

In a 3 quart baking dish, toss the tomatoes, shallot, and garlic with the olive oil, salt and pepper, and crushed red pepper fakes.

Next, place the feta in the center of the tomatoes and turn it in the dish to coat it with the olive oil. Bake the dish for 30 minutes on the center rack of the oven.

Ten, remove the baking dish, raise the oven rack up to the upper third of the oven.

Return the baking dish to the oven and increase the oven temperature to 450°F. Bake the dish until the tomatoes and cheese are starting to brown slightly, about 10 minutes longer.

Meanwhile, boil your pasta to al dente in salted water. Reserve a 1/2 cup of the pasta water and then drain the pasta.

Once the baking dish is out of the oven, smash the tomatoes, shallot, garlic, oil, and feta together with the back of a wooden spoon.

Toss in the pasta and parsley. Tin the mixture with a few tablespoons of pasta water at a time to reach your desired consistency.

Season with salt and pepper as needed. Top the pasta dish with dollops of pesto and fresh lemon zest. Serve and enjoy!

nothing that a good Peruvian loves more than food, and there is no place where you can eat better than in Perú.” We are spoiled in that sense. I partly attribute our culinary success to the high quality of our ingredients. We are lucky enough to source most everything locally: seafood from the coast, meats and vegetables from the mountains, and fruit from the jungle. Terefore, there is no shortage of dishes and favor profles to construct. In the local markets, hidden amongst the piles of vibrant produce, there is always some new, fresh, exciting, gem of an ingredient waiting to be turned into the next hottest dish. My personal favorite place to look for this sort of inspiration? El Mercado de Surquillo.

Surquillo Market provides a sensory overload like no other. As soon as you walk in, you’re greeted with fuchsia baubles, key-lime stars, violet easter eggs, and a crowd of ballerinas, timelessly in ffh position, dressed in sandstone and gold. Te colors, the textures, the shapes, and the sizes all jump out at you, competing for your attention. Interestingly enough, amidst all the noise, I always seem to gravitate towards the wallfowers. Pricks, ridges, wrinkles, and leaves are what catch my eye. Te fruits that look scary, as if draped in chain mail, are the ones that never cease to amaze me.

Te extraño, Perú. Extraño tu costa, sierra, y selva. Extraño mi hogar, “Lima la Gris”, y todos los espectaculares platos que la representan. Extraño el sabor, extraño la sazón, y extraño el sentimiento, Perú.

I miss you, Perú. I miss your coast, mountains, and jungle. I miss my home, “Lima the Gray”, and all the spectacular dishes that represent her. I miss the favor, I miss the seasoning, and I miss the feeling, Perú.

Prickly pear, or tuna in Spanish, is one of my favorites. Fit for the army, with its dark green uniform and shield of thorns, it stands camoufaging into the vegetation. And like every good soldier, it protects its prized possession—the wondrous fuorescent pulp lying within, hidden from the world. Not a day goes by when there isn’t tuna in my house. Tere’s just something I love about the contrast between the overcast Lima morning sky and the vivid magenta of the fruit. It quite literally adds a pop of color to my mornings. It gives my plate a story to tell. It sets the tone for my day.

Fresh, delicate, subtly sweet with a foral aroma: the fruit intrigues me. It is perpetually new to me, challenging me to expand its horizons every day. What draws me to this fruit the most? It’s fragility. I like to compare it to perfume. Te favor itself is not loud, as suggested

Prickly pears are sweet enough to be consumed on their own, dressed up in a fruit salad, enjoyed in a dessert—a merengado perhaps; yet not overly sweet or dominating to be restricted from being used in a savory dish. It’s versatile, almost as if it weren’t a single entity, but a vessel for diverse favor profles to coexist. My favorite way to consume a prickly pear? Cook it down.

Picture crispy duck breast with a prickly pear-chili reduction, grilled pork chops with a prickly pear-kiwi gastrique, or veal chops with a prickly pear-plum bordelaise. Te fruit proves to be extremely versatile and pairs well with most meats. Incorporating prickly pears into your sauces is a simple way to add some brightness to your savory dishes as well as being a fun element of surprise for your guests, due to the diverse undertones. Hopefully now you’re inspired, and hey, maybe this year you can spice up your Tanksgiving with a prickly pear-cranberry reduction instead!

Words and Pictures

by Isabela Gonzalez Zapata

Borrmann

Barnabas

Pictures by Sophie

Graphics by Emily

Madeline’s Guide to Boston Food Trucks

Words and Pictures by Madeline King

As I entered SoWa Open Market, South Boston’s Sunday combo small business vendor and farmer’s market pop-up, I was immediately hit with an overload of bright colors, peals of laughter, and smells of food ranging from the classic apple cider donuts to Korean fusion and everything in between. I wandered the stalls admiring all the mosaic vases and one-ofa-kind paintings until I fnally got to my reason for being at the market: the food trucks.

Food trucks have long been one of my favorite styles of food service. Tere’s something elusive about the way they move to diferent locations on diferent days, and checking roaminghunger.com to see where your favorite truck will pop up12. As a freshman, I didn’t get the chance to explore all of Boston’s food truck oferings. When I found out SoWa always has four or fve trucks during their Sunday markets, I didn’t need to be told twice. I had to get there as soon as possible. And now that I have, I know that all would be forgotten if I didn’t write it down. So, here’s my guide to Boston Food Trucks. Warning: you may become addicted like I am.

Northeast of the Border

First up, “Northeast of the Border”: this is a Mexican food truck that tries to incorporate as many locally-sourced ingredients as possible into their dishes to provide their customers with the freshest possible taste. My carne asada tacos came out steaming and topped with cilantro and onions, overfowing the double corn tortillas they rested on. Mouth watering, I took my frst huge bite of the day and got a perfect mix of juicy onions, bitter cilantro and chewy steak. Te onions on top and the corn tortillas really made these tacos for me. Te onions tasted crisp and fresh, just like their mission said they should. Te corn tortillas were obviously homemade, and I could taste the care and quality ingredients that went into it. Tey held together well as I ate, preventing the typical messes that come along with eating overstufed tacos on the go. Another huge pro for me was the price. At $5 per taco, this was by far the cheapest truck. Tey didn’t charge tax, so at a fat $10, these were defnitely worth it! My only critique is that the meat could have been a little saltier, and some extra sauce would really elevate these. 7/10.

Paisani

Next on the food truck tour was “Paisani.” Paisani is an Italian food truck, started by two UMass Lowell graduates. Now, I have to judge Paisani a little more harshly than the standard food truck because of the fact that they appeared on the most recent season of Food Network’s “Great Food Truck Race” (a show of which, as you can imagine, I am an avid watcher). I ordered the drunken parm sandwich, their self-proclaimed specialty.

Opening the box, my eyes widened as I took in the sight of the sandwich in front of me. Two panko-fried chicken cutlets, smothered in chunky, red vodka sauce, and paired with two slices of thick-cut fresh mozzarella sat in between a loaf of squishy, white bread. I got hit with a wave of a smell that I can only describe as “~North End~.” My frst bite was the perfect mixture of rich tomato sauce, crispy chicken, and a TikTok-worthy cheese pull. I have no notes besides the fact that I loved it, but it didn’t wow me as much as a TV-worthy sandwich should have. Don’t get me wrong, I enjoyed it and it was worth the $20 I spent (this was the most expensive truck), but I had too high expectations. My advice? Go: you won’t be disappointed, but maybe don’t hold them to quite as high of a standard as I did. 8.8/10.

Gogi on the Block

Te next truck in this grand tour was “Gogi on the Block.” Tis Korean fusion truck serves up a rice bowl, burrito, or salad bowl with your choice of meat. I got a bulgogi burrito, which came stufed to the brim with spring mix, bean sprouts, sauces, and sweet Korean barbecue beef. I don’t have a ton to say about this burrito, though I was not a fan of their special red pepper chili paste gochujang sauce. I really liked the meat and the other inclusions in the burrito, but unfortunately, I just couldn’t get over the sauce. It drowned out the sweetness of the beef and was cold in relation to the other elements of the burrito. However, don’t be discouraged from trying this truck! Tey had by far the best customer service (I will mention the fact that they did see me snapping photos and asked if I was a professional, but I would hope that they would treat anyone the same way). And, my personal opinion aside, they did have objectively good food. 5/10.

Moyzilla

Te last food truck I visited was a Chinese-inspired truck called “Moyzilla.” I was immediately drawn to them because of their cute logo with a dino holding a dumpling. Te love I have for the logo matches the love I now have for their food, which channeled “high-end Panda Express” in the best way possible. I got the sampler, which was a bit more expensive than the other options at $15, but allowed me to try a large variety of the menu. It came with two pork and cabbage dumplings, fried chicken nuggets, a veggie spring roll, all on top of garlic wok noodles. Te noodles tasted exactly like Panda Express’s lo mein; a mix between slightly crunchy, and sofer bits that had expanded as they absorbed the sauces. Te pineapple teriyaki marinade on the fried chicken and the sriracha aioli that topped the nuggets paired perfectly together to create a cohesive sweet and spicy bite. Te pork dumplings and the spring roll were pretty averagely good and I enjoyed both, even though they didn’t stand out quite as much. Out of all the trucks, I feel like this is the only one I can really give a confdent rating of because of the sampler ofering. I thought this was a great idea for a food truck menu. I loved that I could have little portions of everything instead of just choosing one thing. I’d say Moyzilla is up there with Paisani, and is defnitely a must-try at SoWa. 8.5/10.

Blanche’s Ice Cream

A bonus ofering came in the form of the Blanche’s Ice Cream Truck. I got a seasonal ofering: an apple crumble ice cream in a wafe cone. Tis was a great sweet treat to end my lunchtime eats. I loved the truck’s “clean-girl aesthetic” and their perfectly round scoops. Teir kiddie size was $5 and included two scoops. White Mountain holds a special place in my heart, but if you’re looking for a more budgetfriendly option, this is it. Tey also ofered an apple cider donut ice cream sandwich, and though I passed on it this time due to my food coma, I have major regrets. So, go try that so I can live vicariously through you. 8/10.

Overall, I’d say my dip into Boston’s food truck scene was a successful one! I defnitely have many more trucks to try, and need to come back to some of these to try more of their options, but my list is growing and I have started picking favorites. If you’re inspired, go try them out! You won’t be disappointed. And maybe, a select few of you will become as obsessed as I am, and also start tracking their pop-up locations on roaminghunger.com. Happy food truck hunting!

Birthdays on a Budget

Words and Pictures by Bunny Lytle

My greatest pleasures in life come from cooking and eating food with friends or family, so in my eyes, what better way to celebrate your birthday than to host a dinner?

I can understand that not everyone fnds joy in cooking; and that the thought of standing over a hob for hours nursing their food flls them with dread, but it really doesn’t need to be a complex afair. Tere are a number of components to a memorable feast, and being a top chef is not necessarily one of them. Of course, it is a bonus.

From a young age, I would hover outside our kitchen at home, hoping to catch a glimpse of the chatter and joy of another supper party hosted by my parents. While they are both very good cooks, the menu was never focal to the happiness of the evening. To this day, suppers at home are synonymous with what some might refer to as chaos but for me felt entirely comfortable: a messy kitchen, noisy chatter, music, fickering candles, heady scents of cooking and a curious mix of people.

As I am now old enough to host my own soirees, I am here to reassure you that it does not need to cost much or take great efort to have friends for supper. While I personally relish the hours of planning and scribbling ideas, the process doesn’t have to be torturous, it should always be fun.

Tese are my thoughts on how to host a special dinner party, simply and afordably.

On October 28th, I hosted a dinner in celebration of my fatmate’s birthday. From the moment that she pitched the (very English) idea of a supper, I had no doubt that we would make it a really memorable evening.

With the expertise of our other fatmate, Sara, planning began, ensuring that we did not veer too far from our student budget.

When it comes to menu ideas, I ofen turn to my trusted stack of cookbooks for inspiration. While my baggage limit from the U.K. sadly did not permit my culinary heroines to accompany me on my year abroad, I managed to sneak some photos of my favorite read, A Table for Friends by Skye McAlpine, being assured by my mom that I’d fnd a copy of this book in Boston.

If I have learnt anything from all the cookbooks that I have read, and my experience of cooking for friends at home is that the menu should not be too fussy. Ofen when you are at a dinner, you are among people with clashing dietary do’s and don’ts, so my best advice would be to keep it simple and cook what you know. While I might have put some emphasis on it not being all about the dishes, it won’t be memorable in the right way if it doesn’t taste good. What I really mean is that you should serve classic platters and not overcomplicate them.

For my fatmate Jessica’s birthday, our menu was Italian. We cooked a variety of plates that were placed all the way down the table which had many merits; not only does this give people the fexibility to serve themselves, it is easier than serving everyone individually. Tis also limits food waste, as you can take any lefovers from the serving bowl rather than your guests’ plates for supper the next night!

While it can be tempting to buy sauces, I would always try to avoid this route. It is so simple to make a tomato sauce (you can use tinned tomatoes) cooked with garlic, olive oil, salt, pepper, chillies, and some sweeter substance, such as sugar or maple syrup. I am a huge herb fan so I would always use oregano, basil, or parsley, but that is a very personal preference.

Once you have worked out the menu for the evening, it is fun to consider other aspects of the dinner—a seating plan, crockery, lighting and music.

A seating plan is one of a supper’s more crucial, yet ofen overlooked elements. Even if you are spending your evening with a group of old friends, it is still fun to fgure out who sits next to who. When hosting a crowd who don’t all know each other, it is thoughtful to consider who each person might like to chat to.

Knives, forks, tablecloths: these can make a real diference to how a table looks. My fatmates and I have been lucky in our hunting at a number of fea markets and fairs in the Brighton and Allston areas that have helped us decorate our kitchen for only a few dollars. A medley of second-hand plates and glasses (keep your eyes peeled, they’re everywhere!) sit happily with old sheets masquerading as tablecloths.

When at home in London, I have access to a variety of gorgeous plates and bowls that my mom has collected over the years scouring vintage markets. I think I can certainly attribute some of my love of cooking to the pleasure I receive from serving on such beautiful plates.

Lighting can make or break the atmosphere, and I’m slightly embarrassed to admit that it has such an efect on me when eating anywhere. My brothers always used to joke to my mom that her ideal lighting at a restaurant is not to be able to see what she was eating — it sounds bizarre, but there is some merit to this argument. As children, we always had candles on our kitchen table, to be lit for breakfast, lunch, and dinner. Hence, I have developed an aversion to harsh overhead light bulbs which can kill the atmosphere stone dead. If candlesticks are not in your budget, you can use old wine or coke bottles instead.

Music is always an easy way to control the vibe of the night. I tend to choose a more chilled playlist, but the most crucial part is that it is in the background and therefore doesn’t overpower the conversation.

Other elements to consider are fowers (no need for anything to be ‘arranged’), and of course drinks. Ofen at university, we will host last-minute dinners and ask friends to bring a bottle of wine—we are all students, so don’t think that you have to serve the whole night. And remember never to turn up empty-handed: even if it’s a chocolate bar, it is still a nice way to thank the host.

For a birthday party, it can be fun to start the night with an alternative to beer and wine and try out some cocktails (or mocktails if you don’t fancy drinking). While spontaneity can be a great thing, such as inviting friends over at the last minute, naturally you’ll save money if you are organized.

Of the many rituals I have witnessed growing up, hosting a dinner party is one that I prize above most others, so I hope that you can take something from this too.

Pop of Flavor

If not for the delicious favor, acids may be added to dishes in order to increase vitamin C absorption.

When concocting a new dish or drink, it is important to be open to the use of sour foods such as limes and lemons. Te correct use of these acids may bring a pleasing shock or surprise to any dish. When looking to impress guests, the use of acidic foods will do just that. Some inventive and exciting ways to use acids to brighten up a dish and bring that surprise favor a dish needs are as follows.

Words by Sydney Luciano

Pictures by Sophie Borrmann

Te fve basic tastes are sweet, salty, bitter, sour, and umami. All of these elements, when added properly, can bring an additional favor that elevates an average dish to an extraordinary one. When creating a dish, one must pair together favors that compliment one another and provide a satisfying taste. One way to brighten up a bland dish is to add acidic foods, which would be in the “sour” category. Let’s take a deep dive into the sour component of dishes and just how it can change a dish.

Sour ingredients can range anywhere from a juicy lime to red wine vinegar. A splash of lemon or lime goes a long way, and it has its acidic level to thank for that.

Acidic foods tend to have a pH level below or equal to 4.6. Lemon juice has a pH between 2.0 and 2.6, while lime juice is slightly more acidic with a pH between 2.0 . Both fruits are sources of vitamin C, an important vitamin that helps fght cell damage and disease, as well as promotes healthy skin.

Lemons and limes are commonly used for their juices. A squeeze of either can be added into a pasta dish. My mother makes shrimp scampi and chicken with lemon pasta, and I must say it is absolutely delicious. Te tanginess of the

lemon paired with a basic favoring of parmesan and herbs on the pasta creates a wonderful favor experience. Another use of these sour fruits is to shave them down and use the zest in desserts.

For readers of age, these juices can be used in cocktails to provide for a sour, yet satisfying drink. Mix lemon juice and vodka to create what is known as a Lemon Drop.

To get even more creative, coat the rim of the glass with a mixture of sugar and lemon zest to get the ultimate sweet and sour taste.

Another use for acids in cooking is to add them into sauces or dressings for dishes.

Using a splash of vinegar or citrus juice in dressings for salads creates a harmonious relationship between the otherwise bland vegetables and the additional sauce. With the wide variety of vinegars available, there are endless options as to

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7 Marikar, Sheila. “How You Make $8.5 Million as a Popcorn Company.” Inc., Apr 2022.

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9 Fox, MeiMei. “Popcorn With A Purpose: Double Good’s Mission To Help Kids.” Forbes, 5 Oct 2018.

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12 Roaming Hunger. “Find & Book Te Best Food Trucks.” Roaming Hunger, 2023.

13 Difen. “Lemon vs Lime.” Difen.com. Difen LLC, n.d., 25 Oct 2023.