Spoon Magazine Winter 2021

WINTER 2021 FEATURING: Sharing food On Pg. 42

family recipes On Pg. 22

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On Pg. 32

Spoon’ s top instagrams on

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@zoe

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around the world Where are our members this quarter?

Chicago & Evanston (32) Kansas

Seoul, Korea Beijing, China

Fremont, California

Newton, Massachusetts New York & New Jersey Delaware

Houston, Texas

Mumbai, India

Bangkok, Thailand

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COOKED U O Y E V A H “WHAT IC THAT’S M E D N A P E DURING TH U COMFORT?” O BROUGHT Y pickled thimbleberries

Presidents Tessa Kauppila & Sophie Kobylinski

VICE PRESIDENT PRINT EDITOR CREATIVE DIRECTORS ONLINE EDITOR PHOTO DIRECTOR TREASURER PUBLISHING ASSISTANT BUSINESS DIRECTOR EVENTS DIRECTOR SOCIAL MEDIA DIRECTOR

Grace Jaeger Zoe Malin Alisa Gao & Talia Schulhof Princie Kim Lucy Jung kimchi dumplings Courtney McClelland Celine Macura Eden Hirschfield Zoe Dockser Dani Allen

WRITERS Leah Zeuss, Sammi Tapper, Sarah Kate Padon, Ava Carter, Kexin Wang, Pranavi Ahuja, Caroline Labow, Shray Vaidya, Ella DeBode, Olivia Demetriades, Allison Rhee, Nixie Strazza, Sara Frank

DESIGNERS challah

strawberry rhubarb galette

Cammi Tirico, Kelsie Yu, Gretchen Raedle, Isabelle Hauf-Pisoni, Elana Charlson, Hannah Hall, Quynh-Nhi Tran, Meghna Jain, Isabel Gitten

PHOTOGRAPHERS Katy Kim, Christina Chen, Camille Bilodeau, Chloe Krugel, Amy Choi, Ishika Vanwari

éclairs

BUSINESS RELATIONS Isabelle Kenagy, Dayna Rapkin, SooMin Lee, Skylar Scharer, Avery Hirschfield, Ploen Voraprukpisut, Betsy Winick, Maya Mahoney, Angela Lee, Steph Markowitz, Lily Yan, Elizabeth Farassat

homemade ice cream

EVENTS Vik Nandigama, Charlotte Newman, Caroline Milgram, Maddie Malueg, Shea Randall, Abigail Coneeny, Naomi Aisen

SOCIAL MEDIA almond flour cake

Madison Donley, Olivia Corderi, Julia Moore, Sarah McGrath, Margot Present, Caroline Bercu, Jordyn Lemer, Taylor Doyle, Sofie Kennedy, Lexi Levy

Spoon Magazine is an extension of Spoon University, an online campus food community founded by Northwestern alumni Sarah Adler and Mackenzie Barth. nu.spoonuniversity.com

from the editor

I

t’s an understatement to say that 2020 pushed us outside our comfort zones. Within a matter of days, the entire world seemed to turn upside down, leaving people working from home, students taking classes online and businesses shuttered for months.

The coronavirus pandemic changed our definition of “normal,” and for many, caused us to confront our greatest fears.

When the world looked dark and scary, people found solace in food. We traveled to faraway lands through international cuisines and felt closer to loved ones by cooking family recipes passed down through generations. We escaped from uncertainty by kneading bread dough for hours or by frosting a cake with precision. We showed our love for restaurants by ordering in dinner when we couldn’t go out and supported cafes by picking up a cup of coffee once or twice a week. We created comfort when we otherwise couldn’t find it and connected — albeit mostly virtually — in the kitchen.

As we enter 2021, hope is on the horizon. The world is healing, and life is slowly returning to “normal,” whatever that means. And despite the pain the pandemic inflicted upon us, we can still appreciate the lessons we learned along the way. Personally, I now consider myself an expert on how to host a family dinner over Zoom and when to take a batch of granola out of the oven to ensure it doesn’t burn.

I also learned what can happen when a group of dedicated, passionate people commit to a project and refuse to give up on it. This magazine is the result of grit. It was put together over Google Docs, Excel Spreadsheets, FaceTime and Facebook. Its articles, photos and design were created on members’ computers, whether they were in Illinois, New York, California, Thailand, China or India (to name a few). Every single member of Spoon University had their hand in taking this issue from an idea to a final product, and I couldn’t be more excited to share it with you.

Welcome to the Comfort Food Issue. We hope it puts a smile on your face and, of course, makes you hungry for more.

Never forks, Zoe Malin Print Editor

Starter

Air Fryer 101 Simple tricks that will make you believe your friends when they claim their air fryers have changed their lives.

By Naomi Aisen

Protein

Veggies The most fool-proof food group to cook in the air fryer is vegetables. You can roast anything from broccoli and cauliflower, to brussels sprouts and string beans in less than 15 minutes.

Toss vegetables in olive oil and sprinkle some of your favorite seasonings on top. Place the vegetables in the air fryer for about ten minutes at 375˚F, and give them a shake halfway through cooking to make sure they all get crispy.

Quick Snacks The air fryer allows you to make healthy versions of your favorite snack foods. For one, you never have to buy greasy potato chips again.

Slice sweet potatoes, zucchini or white potatoes into thin wheels, coat them in a tablespoon of olive oil, and sprinkle with salt and pepper before roasting. Another one of my go-to snacks is crispy chickpeas. Add a little avocado oil, salt, pepper, paprika and chili powder before placing them into the air fryer. Crispy chickpeas make a great addition to salads, too.

Spoon

tip:

Making salmon in the air fryer is my favorite way to add protein to dinner.

I season the salmon and let the fish cook in the air fryer at 400˚F for 12 to 15 minutes, depending on its thickness. I often marinate salmon in teriyaki sauce 15 minutes prior to cooking it or slather it in herby pesto and lemon juice.

Desserts One of the best kept secrets of the air fryer is its ability to bake delectable desserts. There are recipes all over Pinterest and online blogs that detail how to make anything from cinnamon rolls to cake in your air fryer. I recommend you try making a warm, toasty banana s’more in your air fryer the next time you crave a sweet treat.

Slice a banana lengthwise along its peel, but make sure not to slice it all the way through. Fill the pocket you created with marshmallows, chocolate chips, peanut butter and graham cracker crumbles. Then, cook the banana in the air fryer for six minutes at 400°F. You don’t have to be a top chef to make incredible dishes — the air fryer does it for you.

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What is it?

The air fryer is a countertop convection oven that cooks food quickly.

It’s known for simulating the taste and crispiness of fried food but with a fraction of the oil. Using an air fryer is simple. You throw your ingredients into the appliance’s basket, turn the degree knob to your desired temperature and eagerly await the air fryer’s magical ding. The air fryer is also very easy to clean, which is one more reason why I love it.

Starter

SOURDOUGH: ThE CARBY CURE FOR YOUR QUARANTINE BLUES Struck by the twists and turns of a global pandemic, I turned to the cookbook for comfort this summer.

By Elana Charlson Between stay-at-home orders and social distancing guidelines, the pandemic has introduced exceptional challenges to human interaction. If you follow food trends closely or spend any time looking through your social media account, you may have noticed that bread baking — sourdough in particular — has been a popular response to the copious amounts of free time that quarantine has afforded us. During the initial months of the pandemic, I scrolled through countless Instagram posts of mason jars brimming with bubbling creations that transformed into full fledged loaves of sourdough. This quirky recipe captivated the food community, offering widespread comfort in a time of unusual disconnect.

Initially, I questioned the appeal of what seemed to be a time-intensive, failure-prone culinary pursuit.

But after receiving an unexpected basket of homemade sourdough from a family friend this summer, I was compelled to take on the challenge myself.

Unlike most breads that use store-bought yeast, sourdough requires a live culture made from flour and water, commonly referred to as the “starter.” Tending to the sourdough starter is like parenting a newborn: it’s finicky, and if you don’t feed it when it’s hungry, it will not hesitate to tell you.

Understandably, creating the starter is where most people slip up and often abandon

the process altogether. The perfectionist in me was determined to see this challenge through to completion. After a week of patiently monitoring the dough, I was overjoyed to pull a perfectly golden-brown loaf out of the oven.

Sourdough might seem complex to the amateur baker, but its message is simple: baking is an extension of our care for others, a creative way to show up for loved ones when we are in need of connection the most. The homemade loaf of sourdough I received this summer was adorned with an avocado-print dish towel and a gracious bottle of olive oil — thoughtful accoutrements that were artfully assembled and thoughtfully crafted. This simple gesture expressed generosity and compassion, something that we all could benefit from during the pandemic.

Although I was eager to taste the results of my hard work, I would have to wait until my next batch of sourdough — this one was headed straight to my grandparents.

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Starter

: t r o f m Co ood, is it or

f e h t in ? e r u t l u c e th

From France to Vietnam, Northwestern students around the world view the act of eating in very different lights.

By Allison Rhee

Commonly associated with love and warmth, comfort food in America typically consists of items like ice cream or mac and cheese and is eaten with big groups of friends or family. But that is not always the case for Northwestern’s international students. Does everyone view meals as a source of comfort, or does eating hold a different significance for some?

In South Korea, family-style is the most common way to eat.

A traditional Korean spread consists of individual rice

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bowls, soup, an entrée and several small side dishes called banchan, which the whole table shares. Even when eating food from other cuisines, Korean people tend to share dishes.

This makes mealtimes feel communal and intimate. Sharing a meal with someone is not taken lightly, so if you’re dining with a stranger, you may adjust how you eat.

“If I was eating with someone I didn’t know, I wouldn’t suggest family-style,” said Sammie Pyo, a Northwestern sophomore who lives

It’s really “ more about the company than the food.

“

Forget the five love languages – if you want to show someone you care, treat them to a good meal. And if you really love them, make them comfort food.

in Seoul. “It just would feel weird to share food with someone I’m not close to.”

In France, it’s no surprise that the culture of eating is also regarded with near-reverence.

If you’ve watched “Emily in Paris” on Netflix, you know that the French take long, extended lunch breaks and spend time enjoying food.

In fact, it’s not uncommon for lunch to consist of several courses, a sharp contrast to the classic depiction of an American office lunch – an employee hunched over his desk and eating out of a brown paper bag.

As for French family meals, each one is considered an event. Monaco resident and Northwestern sophomore Hannah Fredly claims that each meal is a “process that takes up to an hour and a half.” The meal will usually start out with appetizers — called apéros or apéritifs — which you can eat on the go. Then, when you eventually make it to the table, the whole family has a main course, a cheese course and a dessert.

Starter

“You’re supposed to have fun with family and it’s supposed to be a very intimate time,” said Fredly.

These long periods of time that the French dedicate to food may also be a reason why they are such giants in the culinary world. If you’re going to spend that much time eating, the food has to be good.

reminds you of home. For Asian students, true comfort food is difficult to find outside of Asia. People say they love Korean food, but when you ask them what their favorite dish is, they say “K-bbq.” I can tell you exactly what Korean people think about this response: “How can that be your favorite Korean food? It’s literally just grilled meat.”

important when living in a foreign country.”

Lebanon resident and Northwestern sophomore Yasmeen Nahas said Lebanese food is treated with utmost respect.

Northwestern sophomore AV Vo shares a similar sentiment regarding Vietnamese food.

“When I eat with my Korean friends at Northwestern, whether we go to a restaurant or we order in, we always do family style,” said Pyo. “It’s what I’m most familiar with.”

“Food isn’t only a time to eat, but a time to relax, talk to your loved ones and make memories,” she said. “It’s really more about the company than the food.”

When you’re an international student in America, comfort food is anything that

“Most Vietnamese ingredients are extremely pungent, which makes it difficult for Vietnamese people to eat truly traditional food in foreign countries,” he said. “But the availability of traditional food, especially comfort food, becomes even more

For these international students, finding true comfort in food in America can be a struggle. That’s why a lot of them find a sense of familiarity in the eating cultures of their home countries, which they can bring to the United States.

Overall, if you want to show someone you care, treat them to a good meal. And if that someone happens to be an international student, ask them how they’d eat it back home.

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Starter

the

foodie side of

These food TikTokers are cooking up mouthwatering dishes and content.

Thanks to the funny, eye-catching and clever videos that grace the social media platform, TikTok has become more popular in the last year than ever before. As I’ve explored its content, TikTok has satisfied my appetite in more ways than one. The foodie side of TikTok is my cookbook, inspiration board and all-you-can-eat buffet.

And if you follow the right accounts, it can open culinary doors for you, too. Here are my favorite food-focused TikTok accounts.

For the college student sick of easy mac: Jeremy Scheck puts every college student’s apartment recipes to shame. A junior at Cornell University, Scheck cooks in his Ithaca kitchen throughout the year, sharing recipes with his 1.7 million TikTok followers. He’s best known for his homemade pasta and sauce recipes, including his spicy vodka sauce rigatoni which has amassed over 5 million views on his account. Scheck posts his tips on his website, Collegetown Kitchen, which advertises “recipes and lessons for your college apartment.” His expertise in cooking and photography makes the perfect combination for TikTok, as his aesthetically pleasing videos with gorgeous plating stands out on the “For You” page as hungry viewers watch along.

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By Talia Schulhof

Starter

For foodies looking to try viral hacks and trends: Eitan Bernath does food TikTok like a pro, always keeping up with the latest trends in a signature TikToker’s style. Lately, he has been testing out other vloggers’ food hacks, such as cooking steak with a clothing iron. He also posts a lot of “copycat” recipes such as McDonald’s fries, Cronuts, Nutella, In-N-Out Animal Style Double Cheeseburgers and Black Tap’s extravagant milkshakes. Scrolling through his feed, it’s clear that Bernath knows food in all capacities, making recipes with great variety, from cocktails and desserts to handmade pasta. No matter what type of food you’re in the mood for, Bernath has hundreds of posts to scroll through to feed your cravings or spark inspiration for your next cooking session.

More Food-Tokers to test out:

@nishcooks @THE_PASTAQUEEN @ms.merhi @COOKINGWITHAYEH @THEFEEDFEED

For the vegans (and nonvegans!) craving unique comfort food recipes: Tabitha Brown has been dubbed “America’s Mom” for her comforting TikTok food videos. The former actress turned social media personality injects signature catchphrases into every video, including “’cuz that’s your business” and “like so like that.” Her content centers around vegan recipes. Some of her most popular TikToks include recipes for vegan mac and cheese, carrot bacon and pulled barbecue pork alternatives. Many of Brown’s comments come from non-vegan TikTok users who express adoration for her recipes despite not eating plant-based themselves. With her knack for food and charisma, she truly makes the vegan lifestyle captivating for her viewers.

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Appetizer

Microwaveable

MUG MEALS Make mouthwatering dishes in 3-2-1.

By Isabel Gitten

1.

One of the hardest things about adulting is figuring out how to cook a good meal for yourself. It’s difficult to make a delicious dish for one, especially in a dorm or tiny apartment. But luckily, you don’t need to be a world class chef to whip up these recipes. Grab your microwave-safe mug and raid your pantry. You’re about to make an incredibly easy meal in your microwave.

1

Cinnamon French Toast

Ingredients: 2 slices of bread, cubed 1 tbsp. butter 1 egg 3 tbsp. milk 1 tsp. cinnamon 2 drops of vanilla extract

Directions 1. Melt the butter in a mug for five seconds. Then, slosh the butter around in the mug so it covers the bottom and sides.

2. Add half of the cubed bread to the mug.

3. In a separate bowl, stir the egg, milk, cinnamon and vanilla together.

Pour half of the liquid mixture over the bread in the mug, covering all the pieces.

4. Next, add the rest of cubed bread to the mug and pour what remains of the liquid mixture over the bread.

5. Microwave for 1 minute and 20 seconds. Add a dollop of whipped cream to make this mug meal extra sweet.

2

Mug Omelet

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Ingredients: 1 slice of butter 3 large eggs 2 tbsp. milk 2 tbsp. shredded cheese 1 tbsp. diced bell pepper A pinch of salt and pepper to taste

2.

Directions 1. Grease a mug with butter. Add eggs and milk to the mug and beat with a fork until well combined.

2. Stir in the cheese, bell pepper, salt, pepper and any other toppings you’d like.

3. Microwave on the appliance’s medium-high setting for 1.5 minutes, then stir. Microwave for an additional minute, or until the eggs are set.

Let cool and eat.

3 5

Personal Pizza

Ingredients: 4 tbsp. flour 1/8 tsp. baking powder A pinch of baking soda A pinch of salt 3 tbsp. milk

Kraft Mac & Cheese

Directions 1. Mix the flour, baking powder, baking soda and salt together in a mug. Then, stir in the milk and oil.

2. Next, spread the marinara sauce on top of the batter.

Sprinkle on as much cheese and pepperoni as you’d like.

3. Place the mug in a microwave for 1.5 minutes and dig in once it’s cooked.

Brownie For One

3.

4

1 tsp. olive oil 4 spoonfuls of marinara sauce Mozzarella cheese Pepperoni Balsamic glaze (optional)

Appetizer

Ingredients: 4 tbsp. sugar 4 tbsp. flour 2 tbsp. cocoa powder A pinch of salt 3 tbsp. milk 2 tbsp. vegetable oil 1 drop of vanilla extract 3 tbsp. chocolate chips

Ingredients: 1/2 cup elbow macaroni 1/3 cup water 2 tbsp. milk A pinch of salt and pepper to taste 1/4 cup shredded cheddar cheese 1 green onion, chopped Bread crumbs

5.

Directions 1. Stir the sugar, flour, cocoa powder and salt together in a mug. Then, add the milk, vegetable oil and vanilla extract. Stir until incorporated.

2. Next, fold half of the chocolate chips into the batter. Microwave for 60 seconds.

3. Add the rest of the chocolate chips to the top of the batter.

Microwave for 30 seconds, or until the brownie’s consistency is set.

Add toppings of your choosing and enjoy.

Directions 1. Mix the macaroni, water and salt together in a mug. Microwave for 2 to 3 minutes, then stir.

2. Next, add the milk, cheese, salt and pepper. Mix and microwave for 30 seconds.

3. When the dish is done cooking, sprinkle the green onions and bread crumbs on top.

4.

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WHO SAID

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CAN’T COOK

CASSEROLES? It’s not just a grandma thing.

By Tessa Kauppila

Appetizer

The Ultimate Hangover Breakfast Casserole Prep the night before and then bake. Your Sunday morning self says thanks in advance.

INGREDIENTS 1 lb. frozen tater tots 1 tbsp. olive oil 1 lb. spicy Italian sausage 1 medium onion, diced 2 bell peppers, diced 2 cups grated cheddar cheese 1 cup grated pepper jack cheese 1 cup milk ½ cup half-and-half ¼ tsp. seasoned salt ¼ tsp. cayenne 5 large eggs Salt and pepper to taste

Kale, Wild Rice and Mushroom Casserole Cozy up with this lighter, vegetarian casserole on a cold winter night.

INGREDIENTS 2 bunches of kales, stems removed and leaves torn 1 cup water 1 lb. baby bella (cremini) mushrooms, sliced 4 tbsp. olive oil 1 tbsp. butter 2 cloves garlic, minced 2 tbsp. fresh thyme, chopped ¼ tsp. nutmeg ½ tsp. salt ½ tsp. pepper 4 tbsp. all-purpose flour 1 cup milk 1 cup vegetable broth ¼ cup canned coconut milk 4 cups wild rice, cooked 1 ½ cup shredded gruyere cheese 2 large sweet onions, cut in strips ½ cup slivered almonds Salt and pepper to taste

DIRECTIONS The night before 1. Place an even layer of tater tots in a buttered 9x13-inch baking dish. Set aside.

2. Add the olive oil to a large skillet and place over medium heat. Add the sausage and onion, breaking up the sausage until it’s browned and cooked through, about 8 minutes. Set aside to cool.

3. Once the sausage and onion mixture cools slightly, sprinkle it over the tater tots.

Then, sprinkle the bell peppers on top. Set aside.

4. In a large bowl, combine the milk, half-and-half, seasoned salt, cayenne, eggs and a dash of salt and pepper. Pour the mixture over the ingredients in the baking dish. Cover with foil and refrigerate overnight.

The next morning 1. Preheat the oven to 350°F. 2. Cover the baking dish with foil and bake for about 25 minutes.

3. Remove the foil and bake for another 30 to 35 minutes, or until the cheese is brown and bubbly.

4. Cut and serve warm.

DIRECTIONS 1. Preheat the oven to 375°F. 2. Oil a casserole dish. Set aside.

3. Over medium-high heat, add the kale and water to a large skillet. Cover and let cook until the kale is wilted and the water is absorbed. Stir the kale occasionally. It should cook in about 12 minutes. Then, remove the kale from the skillet and set it aside.

4. Add 2 tbsp. of olive oil to the skillet and place over medium heat. Place a single layer of mushrooms in the skillet and let them sizzle until they caramelize on the bottom, about 2 minutes. Once the bottoms are caramelized, toss the mushrooms once with a sprinkle of salt and pepper. Then, cook without stirring for about five minutes. Repeat with remaining mushrooms.

5. Add the butter to the skillet and cook until the butter browns. Once browned, reduce the heat and add the garlic, thyme and nutmeg. Add the kale to the skillet and toss well.

6. Sprinkle the flour over the kale, mushrooms and spices. Add the milk and vegetable broth, bringing the liquid to a boil. Cook until the mixture thickens, which will take about 2 to 3 minutes. Add the coconut milk and stir to combine.

7. Remove the skillet from the heat and mix in the cooked rice. Pour the mixture into the casserole dish. Set aside.

8. In a clean skillet, add 2 tbsp. of olive oil over medium-high heat. Add the onions, salt and pepper. Stir constantly until the onions are soft, about 5 minutes. Continue to cook until the onions are golden brown, stirring occasionally. It will take about 15 minutes.

9. Sprinkle ¾ cup of the cheese over the casserole. Spread the onions evenly on top, and then add the remaining cheese. Sprinkle with almonds.

10. Bake until the cheese is melted and the onions are crispy, about 20 minutes.

11. Cut and serve warm.

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Appetizer

Every Day Comfort Food Goodbye greasy, sugary and heavy.

Hello light, healthy and just as delicious.

By Olivia Demetriades

I

n these chaotic times, I find myself turning to food to alleviate my stress. But I still try to be mindful about eating a balanced diet that will make me feel good. With these healthified comfort food recipes, getting your recommended five servings of veggies doesn’t have to be a chore.

These recipes will soon become a staple in your weekly meal plan.

Veggie-Fied Stir fry INGREDIENTS 1 cup cooked rice (pre-cooked and refrigerated is best)

2 eggs

2 cups of broccoli, chopped

Soy sauce

1 cup of carrots, chopped

1 tbsp. butter

½ onion, finely chopped

Sesame oil (optional)

2 cloves of garlic, minced

Salt and pepper to taste

1. On a plate or in a plastic bag, marinate the chicken in 2 tbsp. soy sauce, salt and pepper. Set aside.

2. Scramble the eggs in a small pan and set aside.

3. Saute the garlic and onion in 1 tbsp. of butter in a large pan over medium heat for 5 minutes. Add the broccoli and carrots, and saute for 5 more minutes.

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INGREDIENTS ½ pound pasta (shells or penne work best) 3 cups cauliflower florets 1 cup stock (chicken or veggie) 1 ½ cups shredded cheddar cheese Salt and pepper

DIRECTIONS 1. Boil the cauliflower in a pot with stock and ½ tbsp. salt. Cover and cook for 20 minutes, stirring occasionally.

Turn off the heat and let the pot sit, covered, for 10 more minutes.

2. Transfer the cauliflower and stock to a blender. Blend until smooth. Note: The cauliflower sauce can be made ahead and refrigerated until you’re ready to use it.

3. Next, cook the pasta in salted water. Cook for 1 or 2 minutes less than the package directs you to. Drain the pasta, but save ¼ cup of the pasta water. Set the pasta and water aside.

4. Add the cauliflower sauce to an empty pot over medium heat.

Once the sauce starts to bubble, add the shredded cheddar cheese and pepper to taste.

5. Add the pasta back to the pot and stir. Finally, one tablespoon at a time, add the reserved pasta water into the pot until the sauce easily coats the pasta.

Serve immediately.

PHOTOS BY OLIVIA DEMETRIADES

DIRECTIONS

Hidden Cauliflower Mac And Cheese

8 ounces chicken (breast or thighs), cut into chunks

4. Add the chicken chunks and marinade to the pan and cook for 5 minutes. Cut into a piece of chicken to make sure it’s fully cooked.

5. Next, add the cold rice to the pan and stir until it’s fully coated with soy sauce. If needed, add more soy sauce. Let everything cook for a few minutes, stirring occasionally so the rice doesn’t stick to the pan.

Drizzle in sesame oil and enjoy.

Appetizer

Apple Pie, Meet Latte.

This drink will be the apple of your eye after taking just one sip.

By Isabelle Kenagy cinnamon

A

pple pie is the ultimate American comfort food. The smell alone brings to mind Americana Thanksgivings — I can’t help but picture post-turkey football games and familial bliss — as well as summertime barbeques on the Fourth of July. And then there’s coffee, a drink that warms your soul, calms your mind and helps you greet each waking day.

Blend these two elements together and you get a sweet, spicy, easy-tomake beverage: an Apple Pie Latte.

whipped cream caramel sauce

APPLE PIE LATTE INGREDIENTS 2 shots of espresso or 2/3 cup coffee 2 oz. of apple juice 1/8 tsp. cinnamon 1/8 tsp. nutmeg Caramel sauce and whipped cream (optional toppings!)

DIRECTIONS 1. Add the apple juice, cinnamon and nutmeg to a small saucepan over low heat. Mix together and set aside.

2. Add the espresso shots (or coffee) to the apple juice mixture in the saucepan.

Then, pour the liquid into a mug.

3. If you’d like, top the drink with a caramel drizzle and whipped cream before taking a sip.

Photo by Isabelle Kenagy

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Appetizer

Reimagining Your Morning Cup of Joe These recipes get a kick of caffeine thanks to Brewbike’s flavorful cold brew.

By Pranvai Ahuja If you’re bored of your usual cup of Joe, kick things up a notch with these coffee-infused recipes. They’re both made with Brewbike cold brew, a student-run company founded at Northwestern University. Order Brewbike’s cold brew kits in flavors like Original Brew, Cinnamon Sugar Brew and Chocolate Brew online, and get the products shipped straight to your door.

Cinnamon Sugar Brew Oatmeal Bowl INGREDIENTS ½ cup Brewbike Cinnamon Sugar Brew ½ cup milk of your choice A pinch of salt ½ cup old fashioned rolled oats 1 tbsp. chia seeds Toppings of your choice

DIRECTIONS 1. In a medium pot, combine the Cinnamon Sugar Brew, milk and salt. Bring to a boil over medium heat and then reduce to low heat.

Let the mixture simmer for a few minutes.

2. Add the oats and chia seeds to the pot. Cook the oats until they thicken and absorb most of the liquid, which should take about five minutes.

3. Remove the oats from the heat and transfer to a bowl. Add toppings of your choice and serve hot.

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Cinnamon Sugar Brew Oatmeal Bowl Cinnamon, coffee and oatmeal? Sign me up. After trying this filling recipe, you won’t be able to eat plain oats ever again.

Appetizer

Chocolate Cookie Dough Cold Brew Milkshake This decadent milkshake depends on two main ingredients: Brewbike’s Chocolate Brew and Ben & Jerry’s The Tonight Dough. Whip up this recipe whenever your sweet tooth acts up.

Chocolate Cookie Dough Cold Brew Milkshake INGREDIENTS

1 cup Brewbike Chocolate Brew 1 scoop Ben & Jerry’s The Tonight Dough 3 ice cubes Nutella Whipped cream Crumbled hazelnut cookies

DIRECTIONS

PHOTOS BY PRANAVI AHUJA

1. Add the Chocolate Brew, ice cream, and ice cubes to a blender.

Blend until smooth. Some pieces from the cookie dough may remain, but that will just add to the thick texture of your shake.

2. Pour the blended mixture into a glass. Top with whipped cream, Nutella, and your favourite crushed cookies.

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Appetizer

& cast iron The smell of browned Dutch oven cobbler and alpine air is the most comforting end to any day, anywhere.

By Hannah Hall

M

2021

y childhood stomach lived on fresh-caught trout, burnt marshmallows and Dutch oven cobbler while camping in the Sierra Nevada mountain range. The obsidian-lined valleys were remnants of California’s volcanic history, evidence of where scalding lava cooled quickly into natural beauty. It was only fitting that this was where I learned to cook over fire and cast iron.

I recommend preparing these recipes with dirt jammed underneath your fingernails, looking up at constellations. But you can also make these recipes at home, or wherever your favorite cooking space may be. These desserts are made with simple ingredients that can easily be altered with your own imagination.

Don’t be afraid to make up your own cobbler recipe, too. Adventure lives on along the trails and in the oven.

After a long day of hiking and swimming in creeks at an altitude of 11,000 feet, the only thing that could provide true comfort was my dad’s Dutch oven cobbler. The outdoors is also where I discovered my love of storytelling as I told ghost stories on the spot around a campfire, gesturing with a fork full of peach cobbler in hand. Just as I learned the thrill of writing my own stories, the Dutch oven became an artist’s palette; I followed where my creativity led me and experimented with different fruits, spices and sodas. It was in this place -- beyond the formalities and safety of a recipe -- where I found true comfort in the outdoors.

If you’re cooking with charcoal

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Heat 45 charcoal briquettes in the fire until they are white. Place 15 at the bottom of the Dutch oven and 30 on the lid. Total cooking time will be 20 to 30 minutes. The cobblers are done cooking when they’re golden brown.

If you’re cooking in the oven No worries if you don’t have a Dutch oven! Use a 9x12 inch pie dish or a 9x13 inch baking dish. Preheat the oven to 350˚F and bake for 40 to 45 minutes until golden brown.

Appetizers

PEACH COBBLER INGREDIENTS 1 box yellow cake mix 12 oz. Sprite, or any lemon-lime soda 4 cups of canned peaches 1 tsp. cinnamon ½ tsp. nutmeg ¼ cup of brown sugar

DIRECTIONS 1. Line the Dutch oven or baking dish with aluminum foil.

2. Mix the pie filling, cinnamon and nutmeg together in a bowl.

Disperse the mixture evenly at the bottom of the Dutch oven.

3. Sprinkle the cake mix over the peach filling mixture. Pour Sprite on top.

4. Follow the coal or oven directions for cooking, baking until golden brown.

A true classic...

This was the original recipe that fueled my love for outdoor cooking, adventures and most importantly, cobbler. Write it down on a scrap piece of paper and slip it in your backpack for

your next camping trip.

A creation of my own imagination...

Influenced by the acres of pear orchards in the California Sacramento River Delta, I created this recipe!

PEAR CINNAMON COBBLER INGREDIENTS 4 cups chopped pears 1 box yellow cake mix 12 oz. Sprite, or any lemon-lime soda 2 tbsp. unsalted butter ¾ cup of granulated brown sugar 2 tsp. cinnamon ½ tsp. nutmeg

DIRECTIONS 1. Mix the chopped pears with the butter, brown sugar, cinnamon and nutmeg.

2. Disperse the mixture evenly at the bottom of the Dutch oven.

3. Sprinkle the cake mix over the pear filling mixture. Pour Sprite on top.

4. Follow the coal or oven directions for cooking, baking until golden brown.

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Flights

A Taste of Home

By Nixie Strazza and Cammi Tirico

Spoon members share their favorite family recipes and the meaning behind them.

While we may not be able to gather the same way we usually do these days, food is still the great connector. Recipes passed down through generations always provide a sense of comfort, safety and familiarity, but during the pandemic, they seem to have a deep-

er meaning. We collected a few of Spoon members’ most beloved recipes, each of which have been cherished for years. Make them in your own kitchen and share them with those you love most.

Grandma’s Diwali Caramel Custard DIRECTIONS

From Ishu Vanwai Every year on Diwali, the Indian Festival of Lights, I would wake up to the smell of my grandmum’s delectable caramel custard. “The secret ingredient is love,” she would promise. It was the only time dessert for breakfast was allowed in our household.

INGREDIENTS

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2 cups milk 3 eggs 2 ½ cup water 1 tsp. vanilla ¾ cup sugar

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Preheat the oven to 350°F. Add the eggs, vanilla and powdered sugar to a bowl. Using a wire whisk, stir until the mixture is frothy.

Heat the milk until it’s piping hot. Add it to the egg mixture, whisking continuously to prevent the eggs from cooking.

Strain the mixture and let it cool. While it’s cooling, prepare the ramekins that you’ll bake the custard in. Add a cup of water to a deep tray. Place the ramekins in the tray.

When the milk-egg mixture is cool, pour it into the ramekins.

Place the tray in the oven and bake for 30 minutes, or until a toothpick inserted into the center of the custard comes out clean.

When the custard is done cooking, place the ramekins in the refrigerator until they’re cooled completely.

When you’re ready to eat, carefully run a knife along the sides of the ramekin to loosen the custard. Place a plate over the ramekin, holding it tightly, and turn it upside down to loosen the custard from the ramekin. Serve chilled.

Mom’s Braised Pork Ribs Hotpot My mom is more of a below-average family chef, and braised pork ribs is one of the few entrées she knows how to cook. Whenever she does spend time in the kitchen, she’ll make the meal “as big as possible” — her Braised Pork Ribs Hotpot fit the bill. It’s not a colloquially famous dish, nor will you find it at any Chinese restaurant, but it has brought my family great comfort over the years. On a cold winter day, nothing puts a smile on my face like a piping hot bowl of pork ribs. If you are tired of classic barbecue and are able to get some Chinese spices from an Asian grocery store, I highly recommend you give this recipe a try.

From Kexin Wang DIRECTIONS 1.

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INGREDIENTS 1 rack of spareribs Cooked noodles 1 tbsp. leek, garlic, ginger, diced 1 piece of cassia 4 pieces of star anise 2 pieces of dried chilies 2 tbsp. cooking wine

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2 tbsp. soy sauce 1 tbsp. dark soy sauce ¼ tbsp. ketchup ¼ tbsp. fermented bean curd ¼ tbsp. salt Cabbage, tofu, and any other veggies you prefer Peanut oil

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Chop the spareribs into pieces. Heat up the pot with a drizzle of peanut oil. Dice the leek, garlic, dried chili and ginger. Add these spices, the star anise and cassia to the pot, stirring until aromatic.

Add the spareribs to the pot, stirring until the crust is browned. Add the cooking wine, soy sauce, dark soy sauce, ketchup and fermented bean curd to the ribs.

Add warm water to the pot so the ribs are covered. Turn the heat up to high until the water is boiling.

Once the water comes to a boil, turn down to low heat and braise the ribs for about two hours, until they’re tender.

When the meat is fully cooked, add the cabbage, tofu, noodles and any other preferred vegetables.

Add salt to taste, and eat immediately while still hot.

Flights

Mom’s Morning Egg Casserole My mom makes this for breakfast most holidays and it’s heavenly. Warm and fresh out of the oven, with just the right amount of cheesy goodness, this egg casserole pairs perfectly with a cinnamon roll for a sweet and savory combo. It’s the gift that keeps on giving because it makes for delicious leftovers, too.

From Courtney McClelland DIRECTIONS 1.

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INGREDIENTS 1 tube pork sausage - crumbled and cooked 6 slices bread, cubed 8 eggs 1 cup milk (whole milk recommended) 2 cups shredded cheddar cheese, divided 2 tsp. Lawry’s salt Pepper to taste

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Sprinkle the cooked sausage and cubed bread in a greased 9x13 inch baking dish.

Whisk the eggs, milk, salt, pepper and one cup of cheese together. Pour the mixture into the dish. It’s best if you place the dish in the refrigerator overnight, or for at least 2 hours.

After chilling, place the dish in the oven at 350°F for 30 minutes until the casserole is cooked through in the middle. Add the second cup of cheese on top of the casserole during the last 5 minutes of baking. Serve immediately.

Nonnie’s Strawberry Banana Jell-O This Jell-O recipe is my all-time favorite dish that my Nonnie makes for every family holiday. Growing up it was my job to cut the Jell-O out from the mold, which meant I got to taste it early from the scraps left on the side. There’s debate in my family if this should be eaten with the meal or as a dessert. My uncles eat it on the same plate as his meat, which I always found weird -- it’s definitely a dessert for me!

DIRECTIONS 1.

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INGREDIENTS 2 large packages or 4 small packages of strawberry/banana Jell-O 2 ½ cups boiling water 2 ripe bananas, mashed ½ cup sugar 2 small cans crushed pineapple 1 large tub Cool Whip Vegetable oil (for greasing the mold)

From Spoon University Co-Founder Mackenzie Barth

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Spoon tip: For best results, make the Jell-O a day before serving!

In a large bowl, combine the Jell-O mix and water. Then, add the bananas, sugar and crushed pineapple. Mix until combined and put the bowl into the refrigerator for 1 hour.

Next, add the Cool Whip to the Jell-O mixture and blend well with an electric mixer.

Grease Jell-O mold with oil and pour the mixture into the mold. Place the mold in the refrigerator for several hours, until the mixture is fully set.

Once the Jell-O has set, run a knife around the edges to loosen it from the mold. Cover the top of the mold with a large serving platter, and holding tightly, carefully flip the mold upside down. Shake gently to release the Jell-O. Decorate with strawberries before serving.

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Flights

Evanston’s Best

Comfort Food Spend a day eating your way through the food capital of the North Shore.

By Zoe Dockser Whether you’ve lived in Evanston for a few weeks or your whole life, Evanston brings its residents — including Northwestern students — a sense of comfort that can’t be found anywhere else. I personally believe Evanston has one of the best food scenes in the country for a college town, and I refuse to let anyone take that for granted.

Restaurants, cafes and bakeries all know how to serve up a little bit of comfort through their dishes, which is much appreciated after a stressful final exam or during a cold winter day. Here are my go-to places for comfort food in the city we’re so lucky to call home.

Mid Kitchen 1512 SHERMAN AVE EVANSTON, IL 60201

Breakfast Mid Kitchen’s ambiance and employees are warm and inviting, and as my favorite restaurant in Downtown Evanston, I knew I’d be able to find a variety of menu items that scream comfort food.

I recommend ordering a breakfast wrap with egg, bacon, cheese, onion and peppers, as well as the eatery’s incredible avocado fries, which I simply can’t resist.

Foodstuffs 2106 CENTRAL AVE EVANSTON, IL 60201

Lunch Foodstuffs balances fresh, healthy ingredients with rich, hearty flavors in all of its homemade dishes. The warmth and crunch of Foodstuffs’ Via Panini is unmatched. It has roasted tomatoes, artichoke hearts, baby spinach and melty mozzarella, which all comes together with sun-dried tomato spread and fresh pesto on country french bread.

The sandwich is pressed in the panini maker, giving it that to-die-for toastiness you can’t wait to sink your teeth into.

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Flights

Peckish Pig 623 W HOWARD ST EVANSTON, IL 60202

Dinner A trip to Peckish Pig for dinner wouldn’t be complete without two of its spreads: one has whipped goat cheese and honeycomb, and the other is an avocado hummus. These spreads stole the show during my most recent trip to the restaurant, and they’re served with warm pita and crispy ciabatta. For a main course, my friends and I often split a New York strip steak. It comes with the most luscious mashed potatoes and garlic herbed butter. We also share the buttermilk fried chicken sandwich with spicy shredded cabbage, arugula, pickles and homemade french fries.

If you’re craving classic comfort food, these two main dishes are exactly what you need. Of course we had to order side dishes, too. We decided on brussels sprouts with brown sugar and bacon in addition to truffle grilled cheese fingers. Every menu item at Peckish Pig is absolutely worth the food coma that follows.

Beth’s Little Bake Shop 1814 CENTRAL ST EVANSTON, IL 60201

Dessert Beth’s Little Bake Shop is a hidden gem on the corner of Central Street in Evanston. When you walk into the small shop, you are flooded with the smell of fresh baked goods. I find the most comfort in pastries like the ones Beth’s sells, especially cinnamon rolls. The cinnamon roll at Beth’s is unique. It has a silky smooth frosting on top of a flaky yet chewy pastry. The smell and taste of cinnamon immediately transports me to the holiday season, adjoining the comfort of home with this yummy dessert.

Reprise Coffee Roasters 710 MAIN ST EVANSTON, IL 60202

Drink Recommended by Kati, a founder of and barista at Reprise Coffee Roasters, I decided to try the rosemary sea salt caramel latte during my latest stop by the shop. The caramel used in the latte is made by Katherine-Anne Confections in Downtown Chicago, which makes the drink that much more special. The latte is smooth and has just the right amount of sweetness. Each sip is filled with a hint of caramel, as well as the faint taste and aroma of rosemary. While this latte is a more unique coffee order — and one you might have to step outside your comfort zone to try — it’s one you won’t forget.

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Flights

Spoon’s Comprehensive Guide to All Things

Spoon tip:

Insomnia

The good, the bad and the ugly: Everything you’ve ever wanted to know about Insomnia cookies’ top flavors.

Insomnia sells ice cream that you can combine with cookies to make Cookie’wiches. You can never go wrong with the classic combo of chocolate chip cookies and vanilla ice cream.

But Spoon recommends trying Moose Tracks ice cream sandwiched between sugar cookies.

By Meghna Jain and Margot Present On a chilly night, nothing sounds better than warm cookies delivered to your door. Enter Insomnia Cookies. It’s a popular spot among college students across the country, as the eatery’s cookies provide the ultimate comfort food experience. Luckily, Northwestern University is located just steps away from Evanston’s Insomnia Cookies location, so students can place an order and get dessert delivered in no time.

This winter, we decided to put Insomnia Cookies to the test. We tried a variety of flavors to determine the best options to order when you are craving a sweet treat. We rated the cookies out of five by evaluating three categories: flavor, texture and add-in ratio. The winning flavor? You’ll have to read on to find out, and get insider #SpoonTips about how to maximize your Insomnia experience.

LLE BILODEAU

PHOTOS BY CAMI

Spoon tip: Most Insomnia locations close at 3 a.m., at which time the store usually throws out any unsold cookies. A tragedy! But if you go to Insomnia right before it closes, you’re likely to get free cookies.

Score!

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Flights

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Double Chocolate Chunk Flavor: 3.5 | Texture: 4 | Ratio of Chocolate Chunk: 2 While tasty, we found the Double Chocolate Chunk cookie flavor overwhelming... and we’re two chocolate lovers. This cookie is best when hot, but it comes in fifth place due to its crunchy texture and almost bitter aftertaste. While this cookie may be a dark chocolate fanatic’s choice, we think that Insomnia should revamp the recipe and reconsider the chocolate chunk ratio.

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Classic With M&Ms Flavor: 4 | Texture: 2 | Ratio of M&M: 3.5 We had high hopes for the Classic with M&Ms flavor, but we ultimately determined that it felt the most like a store-bought cookie. Though we appreciated the crunch of the M&Ms, we found the cookie’s texture to be quite hard and difficult to chew.

This colorful cookie will satisfy anyone’s candy craving, but we didn’t think it was anything to write home about.

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Sugar Flavor: 4 | Texture: 5 | Ratio: N/A Sugar cookies are classic, and Insomnia’s recipe does not fail to deliver. The cookie has a homemade, comforting feeling, which is exactly what we expected. The sugar melts in your mouth and the cookie is super soft on the inside, yet it maintains a satisfying crunch on the outside. #SpoonTip: Add a pinch of sea salt to this cookie before eating it, or buy some to decorate with friends for any occasion.

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Snickerdoodle Flavor: 5 | Texture: 4.5 | Ratio of Cinnamon: 4.5 In our opinion, Snickerdoodles are best enjoyed during the colder months. And with this cookie, Insomnia perfectly captured the balance between brown sugar, butter, and cinnamon, warm flavors we crave during the first snowfall. Our only critique is that we wish this cookie was thicker and more fluffy. It was a close call, but for this reason Snickerdoodle takes second place.

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Chocolate Chunk Flavor: 5 | Texture: 5 | Ratio of Chocolate Chunk: 5 Insomnia is notorious for its chocolate chip cookie, and it’s safe to say that it lived up to our expectations. This cookie has everything: a nice hint of salt, the perfect ratio of chocolate chunks and a gooey center. TL;DR: this cookie is drool-worthy. For us, Chocolate Chunk wins every time, making it our go to order at Insomnia.

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PHOTO BY LUCY JUNG

Entree

A stinky, FUNKY

PIECE OF ME

This Korean staple is so much more than something to eat. It defines who I am today.

By Princie Kim

A

16-ounce jar of kimchi sits front and center on the middle shelf in my refrigerator. The tub of Greek yogurt to its left and the bunch of curly kale to its right try to dethrone the kimchi from its place, but their efforts are vain. That jar of fiery-red, fermented cabbage has permanent ownership of that spot, just like it claims possession of my heart.

Kimchi is an indispensable part of my life, but not only in terms of cooking and eating. It is the liaison between me and my identity as a proud Korean. However, it took nearly my entire life to reach the level of respect I have for this food.

In its most original form, kimchi is fermented Napa cabbage, salted and seasoned with gochugaru (Korean chili flake) and a mixture of aromatics like garlic, ginger, scallion and salted shrimp paste. It’s sour, spicy and pungent, and is the cornerstone of the Korean palate.

Kimchi’s aggressive smell and flavor made it a magnet for unwanted attention when I was little. It was the classic childhood “lunchbox experience” that almost every second-generation immigrant suffers from. It’s a feeling we know too well: The embarrassment of having a non-American lunch packed by our mother while all of our classmates ate peanut butter and jelly sandwiches and string cheese. In my iteration of this experience, kimchi was my lunchtime kryptonite. Its distinct odor

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was like glue for my friends’ noses who had never smelled something so foreign.

My fourth grade shame about the kimchi fried rice in my thermos was a microcosm of my shame about being Korean. Back then, kimchi seemed to encapsulate everything about my Korean identity that I wanted to avoid. Its fermented nature gives it a characteristic funk that turns off many firsttimers. All my younger self wanted was to live free from cultural friction and instantly glide into the costume of an all-American girl. No kimchi meant no more looks of confusion, no need to explain what those strange red chunks of cabbage were and, most of all, no more questions about what kind of Asian I was.

The reactions I tried to dodge about kimchi and Korean culture are now topics of conversation I enjoy engaging in. Kimchi’s bright, punchy, acidic funk, which used to fill me with angst, brings me nothing but comfort and pride for my Korean identity today.

Since I moved into my own apartment this past fall, I noticed an ironic switch in my family’s consciousness of kimchi. After buying

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There’s no food that better showcases the uniqueness of Korean culture, and it’s become my main instrument of sharing my culture with others. my first jar of kimchi, I called my mother in excitement to tell her about all the Korean recipes I planned on cooking. Instead of the look of joy I expected to see over Facetime, my mother knit her eyebrows in concern.

“The smell of kimchi will bother your friends too much,” she said, imagining the kimchi would overtake my apartment with its stench and elicit complaints from my roommate. I never imagined my mother, who shamelessly packed kimchi in my lunchbox years ago, would ever be the one wary of kimchi being a “disturbance.”

culture, and it’s become my main instrument of sharing my culture with others.

In that moment, I realized how much my relationship to kimchi, and by extension, my relationship to my Korean heritage, had evolved. While my mother worries about kimchi being too abrasive, I now rejoice in kimchi’s one-of-a-kind intensity in taste, texture and smell. There’s no food that better showcases the uniqueness of Korean

Kimchi does more than satisfy a physical craving; it helped me embrace and be proud of my cultural identity. Just like how it punches the senses with its fiery, fermented funk, kimchi is unapologetically Korean, and that’s what makes it such an essential piece of me.

PHOTOS BY JERRY LEE

During my three years living in the cultural homogeneity of a suburban, Midwestern college town, I always found myself craving something acidic and spicy. I tried to satiate the craving with Tapatio, Sriracha and salsas, but nothing worked. It took moving to my own apartment and buying kimchi for myself to realize that my tastebuds were yearning for kimchi all along. They wanted a piece of home.

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Evanston Chicken Shack: Comfort on the Corner Thirty years of serving up the ultimate comfort foods.

By Tessa Kauppila

O

n the corner of Ridge Avenue and Garnett Place, the Evanston Chicken Shack stands unassuming. Tucked away from the nearby strip mall and downtown hub, foot traffic doesn’t keep the restaurant afloat. Rather, its awardwinning, hand-battered chicken has been attracting customers from Evanston and the Chicagoland area since 1990.

Chicken Shack’s interior is sparse.

A few tables hug the walls and menus hang overhead. They list an extensive range of offerings, from buffalo wings and catfish nuggets to chicken bits, which is one of the most popular items. As for sides, customers can order french fries, or switch it up with onion rings, fried okra or biscuits. There’s no need for forks, knives or frills –– just a lot of napkins for this greasy finger food.

Flashback to three decades ago and a customer’s culinary experience would not have been much different.

“We are still here because we’ve been

keeping it the same way for years and years,” said General Manager Jerry Campos. “We have the same preparations, the same seasonings and the same cook times. Nothing has changed.”

Campos has been overseeing the Evanston Chicken Shack, commonly referred to as “Chicken Shack,” for the past 20 years. He takes pride in serving the community, attracting recognition from not only locals but also the press. Huffington Post ranked Chicken Shack one of “The 21 Best Fried Chicken Spots in America,” and online food media site Mashed featured the restaurant on its list of “The best fried chicken in every state.”

It’s no shock why. The chicken is hand-cut, marinated for 24 hours, dipped in milk and covered in allpurpose flour. It’s fried until perfectly golden, a crispy coating surrounding the tender meat. No corners are cut, and a made-to-order meal takes about 15 to 20 minutes to prepare, regardless of whether a customer ordered a two- or a fifty-piece meal.

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Entree Chicken Shack’s process has been carefully maintained since the beginning, but it has adapted to the wants of the community. For example, Chicken Shack now offers nearly 20 sauces, and customers can order their wings, tenders or bits tossed in a sauce for maximum flavor. Campos said this was in response to a “wing revolution” seven years prior, where customers wanted as many options at Chicken Shack as they could get at other establishments. Before, the sauce selection at the restaurant consisted of only smokey barbecue and hot sauce. This new

customization, in combination with a large portfolio of wings, fried chicken and fried fish, attracts a cult following, including Northwestern senior Zach Harris.

“I’m not so proud to say I get it once a week, but I also am because it’s just so good,” said Harris.

last ten years. When I started, there was not much traffic on this street,” said Campos. “Across from us, buildings have been constructed for college students and people moving here, and with more traffic, there’s more business. The students may come and go, but when they leave, the next generation comes.”

Northwestern students, of course, have been a reliable source of business, integral to Chicken Shack’s 30-plus-year run.

“Evanston has grown up so much in the

Sarah Bryant, a Northwestern student, said she “finds solace in the Shack.” Bryant, studying Double Bass Performance in the Bienen School of Music, says her fellow

“I’m not so proud to say I get it once a week, but I also am because it’s just so good.”

-Zach Harris, Northwestern senior

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bass players are big fans of Chicken Shack.

In fact, before the COVID-19 pandemic, they ventured to the restaurant every Saturday after their morning class. Additionally, Northwestern’s satire newspaper and student club, The Flipside, hosts a yearly event called “Chicken Shack for All.” The Flipside’s members entice students to grab a copy of its latest issue at the Rock by handing out Chicken Shack.

“Students are super excited about the chicken and then very reluctantly take the newspaper,” said Ari Mostow, a member of The Flipside. “It’s always a highlight for the club.”

For Nolan Robinson, an Evanston native and Northwestern student, Chicken Shack reminds him of his childhood. Robinson and

his family would often order from Chicken Shack and enjoy the meal together. He even chose it for his celebratory dinner upon acceptance to Northwestern.

“Now, whenever I finish a test or finish homework and am like ‘I gotta do something nice for myself,’ I always order Chicken Shack, pour a glass of wine and watch a movie,” said Robinson.

The COVID-19 pandemic has left no small business untouched, and Chicken Shack

has likewise noticed a dip in the number of student visitors. Weekdays are also less busy than in the past. Yet, even before dining safety restrictions were issued in Illinois, Chicken Shack operated as a primarily take-out operation, with few seating options available and a walk-up or phone-in ordering system.

“We just want to keep it as simple as we can,” said Campos. “We serve the community with products they appreciate and they keep coming back.”

PHOTOS BY ZOE DOCKSER AND ZOE MALIN

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Feeding a City, one fridge at a time Love Fridge Chicago nourishes those in need during the coronavirus pandemic and beyond. By Zoe Malin

t

he baby blue pantry and industrial-looking fridge located outside a tall brick building in Chicago’s Avondale neighborhood seems out of place.

Fruits, vegetables, jars of Skippy peanut butter and cans of Bush’s Baked Beans line their shelves. The food sits there, waiting for someone to take it.

And from time to time, someone does.

A young woman walks up to the pantry, opens its doors and retrieves an item or two. Then, she moves over to the fridge, grabbing for a large spaghetti squash with both hands.

The pantry and fridge are not out of place. They were purposely installed

by Love Fridge Chicago, an organization that aims to combat food insecurity in the city and provide nourishment to those who need it most.

“We believe in spreading love through food,” said Dearra Williams, who volunteers with Love Fridge. “Having access to food should not be a luxury and should not be difficult. Love Fridge wants to make sure of that.”

Inspired by a similar initiative in New York City, Love Fridge was founded in July 2020 by Ramon “Radius” Norwood, a local music producer. He sought to provide free food to people in need during the coronavirus pandemic. The crisis has increased the unemployment rate in the United States and thus increased the number of individuals who cannot afford to feed their families.

What began as one fridge in Chicago’s Little Village has today grown to about 15 fridges spread out across the city.

Neighborhoods like Bronzeville, Humboldt Square and Logan Square boast

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community fridges, some of which are accompanied by a pantry for non-perishable items, like the one in Avondale.

Love Fridge is a mutual aid network, which is an organization that centers around the principle of reciprocity. Mutual aid networks are often started by volunteers and aim to meet the basic needs of a community. Everyone apart of

“

Having access to food should not be a luxury and should not be difficult.

Love Fridge wants to make sure of that.

”

While Love Fridge’s presence on Instagram and Facebook attracts supporters, Lisa Armstrong, a volunteer, said social media does not reach people in need to inform them about the free food that’s available.

Instead, design volunteers spearhead what she called extensive flyer campaigns. Volunteers cover telephone poles and fences with brightly colored paper that reads “FREE FOOD” and has the address of a fridge. Armstrong said most of the individuals who need free food in Chicago do not have internet connectivity or Wi-Fi. “Our target audience is not on social media,” Armstrong said. “Flyers work.

Postcards work. Talking to people works.

We do whatever it takes to communicate that this food is here and it’s for you.”

Love Fridge Chicago will live on beyond the days of the coronavirus. The pandemic may have increased the prevalence of food insecurity, but it didn’t create the problem many Americans face. Love Fridge encourages people to establish fridges in their own neighborhoods, in addition to contributing to the ones that already exist.

Armstrong said identifying a need in one’s community is the first step to fulfilling it.

“There is so much bound up in community safety, especially along the lines of having access to food,” Armstrong said. “A lot of what we do is about showing communities that there are people committed to helping them. That’s what it comes down to.” ...

that community both contributes to and benefits from the established initiative.

“Our motto is ‘Take what you need, and give what you can,’” said Williams. “Mutual aid is about meeting people where their needs are, and right now, people need food.”

To keep each fridge stocked, Love Fridge depends on community members to fill them with items like produce, bread and canned goods. Companies also partner with Love Fridge to donate food to the fridges. In the past, Love Fridge partnered with Gotham Greens, Imperfect Foods and Edible Arrangements. Additionally, restaurants donate excess ingredients that they would have otherwise thrown out. In this way, Love Fridge also helps combat food waste in Chicago.

PHOTOS BY ZOE MALIN

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Locate a Love Fridge

scan for full interactive map with location details!

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Dessert

My Childhood Apple Pie Warm cinnamon scents fill your home, while sweet, soft apples tantalize your taste buds.

By Sarah Kate Padon

Homemade pie crust

In 2010, I was determined to make a dessert for my family’s Thanksgiving dinner.

After coming across an apple pie recipe in my children’s cookbook, I was inspired to make my own. That year on Thanksgiving morning I got to work peeling apples, rolling out dough and getting my pie in the oven. My family loved the apple pie, and it has since become a staple in our home.

Over the years, I’ve been tweaking my take on the apple pie recipe, which I’ve perfected just in time for the winter season. It has a brown flaky crust, and I use a mix of honeycrisp, granny smith and pink lady apples that soften in the oven. The pie makes your house smell incredible while it’s baking, too.

Fresh apples & cinnamon

DIRECTIONS INGREDIENTS Pie Dough 3 ½ cups all purpose flour 1 tsp. kosher salt 2 sticks cold unsalted butter 1/3 cup cold vegetable shortening 2 tbsp. granulated sugar 1 tbsp. apple cider vinegar 1/4 - 1/2 cup ice water Filling 2 ¾ lbs. apples (about 6 apples, any type) 1 tbsp. fresh lemon juice 3/4 cup dark brown sugar 1 tsp. cinnamon 1/4 tsp. fresh ground nutmeg 1/4 tsp. allspice 1/8 tsp. cloves 1/4 tsp. salt 3 tbsp. all purpose flour 1 egg 1 tbsp. water 2-3 tbsp. demerara sugar

Prepare pie dough 1. Cut the butter into ½ pieces. Combine the flour, salt and sugar in a food processor. If you do not have a food processor, you can do this by hand.

2. Add the butter and shortening to the food processor. Pulse until incorporated, leaving peasized pieces throughout the mixture. Then, pour the mixture into a large mixing bowl.

3. Stir the apple cider vinegar into ¼ cup of ice water. Drizzle the water over the mixture slowly.

Stir to incorporate.

4. Knead the mixture with your hands until it starts to form a shaggy dough. If necessary, add more ice water one tbsp. at a time to bring the dough together.

5. Turn the dough out onto the counter and continue to knead it until it comes together to form a ball.

6. Split the dough in half and form each half into a round that’s 1-inch thick. Wrap the rounds tightly in plastic wrap and chill for at least 2 hours or overnight before making the pie.

Bake the pie 1. Preheat the oven to 425ºF. 2. Peel and slice apples into slices that are about ¼-inch thick.

3. Mix the brown sugar, lemon juice and apples together in a large bowl.

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PHOTO BY ZOE MALIN

4. Add the flour, cinnamon, nutmeg, cloves, allspice and salt to the mixture. Stir to combine.

Let the mixture rest for 10 minutes.

5. Roll out the pie dough rounds out into 13-in circles. You can also roll one round out into a circle and roll the other out, cutting it into strips for a lattice pattern or cutting out fun shapes to place on top of the apples.

6. Place one rolled out circle of dough into the pie pan to form the base. Then, place the apple mixture into the crust.

7. Place the other rolled out circle of dough on top of the apples, or add your lattice pattern/ cut-out shapes. Use your thumb and index fingers to crimp the crusts together.

8. Whisk the egg with a tbsp. of water and brush over the top of the crust. Sprinkle with demerara sugar.

9. Cut four slits around the center of the top of the pie.

10. Place the pie pan on a baking sheet and bake for 20 minutes at 425ºF. Then, reduce the oven temperature to 350ºF. Bake for another 25 minutes.

11. Next, cover the pie with tinfoil. Bake for another 20 minutes.

12. Remove the pie from the oven after it’s baked. Let it rest for 20 to 30 minutes. Serve slices with vanilla ice cream or whipped cream.

Fika

Dessert Starter PHOTO BY KATY KIM

The ultimate Swedish Snack break that is comfort for the stomach By Hannah Hall

& mind.

In a digital world that currently centers around Zoom, it’s easy to be stuck at your desk all day, toggling between back-to-back online classes, email chains and social media. You rush past your roommates or family members as you grab a snack before logging on to the next meeting, not stopping for a casual conversation or a check in with one another. More than ever, it’s difficult to separate yourself from stress and monotonous routines, and too often, we resort to yet another screen while taking a break.

It’s time for college students and those working from home to learn the Swedish practice of Fika. Fika is a noun and a verb. It’s a food ritual that extends beyond the plate, as well as a mindset that prompts people to slow down during even the busiest of days. Fika involves your favorite snacks, beverages and friends, all of which help you put the day’s worries on pause. Here’s a guide on how to implement Fika in your routine (and some Swedish language practice, while we’re at it).

Mat och Bakverk = Food and Baked Goods The food of a Fika can best be described as a formal snack – not quite a meal but definitely a step up from grab-and-go snacks. In Sweden, baked goods are popular. For example, the kanelbulle, or cinnamon bun, always makes an appearance during Fika. Bake some traditional kanelbullar at home with help from a recipe you find online, or you can make your favorite cookie recipe, putting an American spin on the småkakor, or small cookie.

If you’re taking Fika during lunchtime, enjoy some smörgås, or open-faced sandwiches. At its heart, Fika simply requires you to eat delicious food. Whether you attempt to make traditional Swedish recipes or bring your own food heritage to the table, all you need is a fulfilled stomach to build your Fika practice.

Kaffe och Te = Coffee and Tea After deciding upon your Fika menu, you’re ready to choose a beverage. Pair a kanelbullar with a steaming pot of medium roast coffee, or brew some green tea. Especially during the winter months, hot drinks will help soothe the body and rest the mind. Go with your favorite drink, and be ready to sit and sip.

Bra Sällskap = Good Company Finally, grab your friends and family! Gather together either in-person or online. Spending time with loved ones is what moves the practice of Fika beyond just a snack break. Fika requires you to intentionally pause, using food

and conversation as a mechanism to let go for a little while. In Sweden, Fika is even incorporated into the workplace. “Fika rooms,” which are designated areas in some offices, provide spaces for co-workers to go on Fika together and build stronger relationships.

The mindset of Fika is about being kind to yourself, and after prioritizing your mental health and stomach, you will have a boost of fuel and comfort to promote productiveness.

Enjoy your Fika! And as they say in Sweden,

Jag tar en fikapus!

I’m going to go on a Fika!

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Dessert

ILLUSTRATIONS BY LUCY JUNG

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Dessert

Sharing Food, Over six Feet Apart During the pandemic, distance has made the heart grow fonder… and bellies grow fuller.

By Grace Jaeger

Covered in flour - exhausted but beaming with pride - Camille Kaye hovered over her oven, in awe of her creation. She lifted a baking dish from the oven’s bottom rack and placed it on top of the stove. Kaye moved deliberately, careful not to disturb the piping hot, chocolatey, streusel-studded babka that stood before her.

Kaye’s first instinct was not to slice into the loaf. Instead, she dusted her hands off on her apron, grabbed her phone from her back pocket, and quickly typed up a caption before posting a photo of her bake on Instagram.

A Duke University junior living in her family’s New York home due to the COVID-19 pandemic, Kaye built a steady routine of cooking and baking to pass the time in isolation.

“I was trying out a new recipe almost every day and texting pictures of the finished products to my friends,” Kaye said. “I wanted them to be able to experience it with me, like they normally would if we weren’t stuck in quarantine.”

Eager to build a culinary community around herself during quarantine, Kaye created an Instagram account dedicated to her creations, @CamilleCooks. She said the account became something bigger than her recipes, advice and photos. It became a form of connection during a time when human interaction is few and far between.

Kaye is not alone. In fact, she is one of millions of people who began sharing their home cooking experiences with others during the pandemic. Stay-at-home orders have left people with more time on their hands than ever before, and many have realized that despite the current restraints on physical connection, food has the power to bring people together.

Beyond accounts like Kaye’s, famous chefs and restaurateurs turned to social media and other online forums to begin conversations about cooking and eating at home.

For example, Christina Tosi, founder of Milk Bar, hosts “Baking Club” livestreams on her

Instagram account, periods of time where she bakes a dish and invites her followers to do so at the same time in their homes. The night before she goes live, Tosi posts a photo of the ingredients necessary for the recipe, and the following day, she’s baking with people in thousands of kitchens across the globe. Before the pandemic halted Milk Bar’s in-store baking classes, a seat at Tosi’s table was $95. Now, her “Baking Club” live streams are accessible to anyone on Instagram.

Because circumstances currently forbid loved ones from sharing a meal under the same roof, many people have searched elsewhere for the intimacy that eating together once brought.

Beyond the sense of community Instagram has facilitated through food-focused accounts and livestream cooking classes, perhaps sending a treasured recipe to friends to try in their homes can ignite a similar sense of togetherness. In these uncertain times, food has united us towards a common goal, no matter how far apart we may be from one another.

“I wanted them to be able to experience it with me.”

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Dessert

I tried the entire menu at Chili’s.

Here’s how it went.

By Eden Hirschfield

Like in cities across the country, dining at restaurants in Evanston has not been “business as usual” for quite some time. I live with a group of seven friends off-campus, and before dine-in service shut down entirely, restaurants implemented a limit of six people per table. Dining out together was not an option for my roommates and I.

To spice things up, my house decided to order takeout and try every item on the menu at Evanston’s Chili’s location.

We set an ambitious goal of knocking out the extensive list in about 10 sittings at home. That didn’t work out. We procrastinated for too long and had to scarf down all 75 dishes in the 48 hours before this article was due.

Here are the six wonders of Chili’s, according to the seven people who live in my house.

Chicken Crispers

We had high hopes for Chili’s take on this classic American staple, but after trying all four varieties of chicken fingers the restaurant offers — original, crispy, honey-chipotle and mango-habañero — we decided that the real star of the dish was the avocado ranch dressing on the side.

Northwestern junior Hannah Caplan said the dressing is nothing short of fierce.

“I would baptize my children in that sauce,” Caplan said.

Caplan does, however, feel that the chicken crispers were solid and still worth ordering. She said if they were human, they’d be a good boyfriend.

Texas Cheese Fries This dish is an absolute must on your next Chili’s visit or when you order in. We loved the blend of cheeses and crispy bacon topping. Describing her eating experience, Northwestern junior Ellie Eimer proclaimed, “The cheese is laid as a cozy blanket atop the humble fries, keeping them warm on a cold winter night.”

Eimer, who considers herself a Chili’s connoisseur, also compared the fries to mother’s kisses.

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Dessert

Fried Pickles

The fried pickles were pleasantly crispy, flavorful and comforting. If I failed a midterm, I would most definitely order these. Northwestern junior Tyce Christian said the flavor washed over her like a wave in a waterpark.

“I’m vibing with the fried pickles,” she noted.

Margarita Grilled Chicken

This entree elicited very mixed reactions from the crowd. On behalf of the Margarita Grilled Chicken, Northwestern junior Haley Warner claimed that the dish inspired confidence.

“Each bite took me to new heights,” Warner said. “My mouth was the bouncy house and the pieces of chicken are the little children tumbling within it.”

Taking the opposing argument, Northwestern junior Caroline Hartman stated, “It hurts.”

Despite conflicting opinions, our house decided that the Margarita Grilled Chicken is a great main course at Chili’s.

Just Bacon Burger

Out of all ten burger options on the Chili’s menu, this one caught our attention. Layered with cheddar cheese, garlic aioli and bacon, Hartman said it filled her up like sweaty freshmen once filled the La Macc basement.

Trying the entire menu of a restaurant in two days is hard work. Stuffed to the brim, we called in dining enthusiast Caden Gaviria, a Northwestern junior, to sample the burger. Gaviria felt the buttered bun was promiscuous in flavor.

“This burger is the future,” Gaviria exclaimed.

Chili

Packed with flavor and spices, Chili’s chili was easily our favorite dish on the menu. Go figure.

“It really has the right ratio of cumin,” noted Christian, whose love and constant use of cumin has earned her the nickname “cumin monster” among her friends.

“Delicious,” said Northwestern junior Grace Swanson. “An incarnation of Miss Chili herself.”

PHOTOS BY ZOE DOCKSER

Honorable Mentions Other honorable mentions include the Southwestern quesadillas, honey-chipotle ribs, fajitas, brisket, a chocolate chip cookie skillet and the cheesecake.

Obviously, the Chili’s menu is full of fun, delicious food items that are absolutely worth a try. But, maybe not for breakfast, lunch and dinner two days in a row. The seven of us will definitely not be eating at Chili’s for a while.

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Dessert

Coffee and conversation: Q&A with Brewbike Founder Lucas Philips How the Northwestern alumnus launched his own coffee company and expanded its reach post graduation.

By Sophie Kobylinski

In 2015, Lucas Philips, a Northwestern student at the time, founded Brewbike.

Phillips’ company is a household name at NU, and it now has locations at University of Miami, Texas State University and UT Austin. I sat down virtually with the 2019 graduate, who told me about his time as an entrepreneur and his vision for helping students follow in his footsteps.

Q: Why do you think it’s so rare for college students to start their own ventures?

A: There are a lot of college students who need to work through school and have a lot of other obligations, and simply don’t have the time or the ability to take the risks of starting a business. You need to honor those people. Those students who are in that position and who want to be entrepreneurial, those are the people that we are trying to serve at Brewbike now.

For me, when I was in school, I didn’t need to do that.

I had free time, which is a privilege. There’s a small group of people who fit into that bucket. When I was at school, it felt like there was a cultural conveyor belt towards going into consulting or finance jobs out of Northwestern. I had to actively work against that to start Brewbike and really focus on it.

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Q: What was the biggest obstacle you faced while founding Brewbike?

A: The biggest obstacle I faced was that I wanted to start a business and I have a ton of drive, but that drive and motivation didn’t translate into being an amazing leader and manager at all times. I thought it would. When I realized I had to put work into improving my leadership and managerial skills, that was really hard for me. It was emotionally challenging.

Q: What sparked the idea for Brewbike and what was your initial vision for the company?

A: I got to school and knew that I wanted to be a business owner or an entrepreneur. Students come into school and want to be pre-med because they want to be a doctor. I got to Northwestern, and I was like “I want to join the Garage because I want to start a business, and that’s what I want to do with my career.”

That was the spark.

I also grew up with a dad who was an entrepreneur and I think that’s part of it.

Dessert

I started thinking about what kind of company I wanted to start. In October of my freshman year, I was at a networking event at the Garage and I met Neal Sales-Griffin (currently the managing director for Techstars Chicago). He told me that he owned barber shops when he was an undergrad. That blew me away.

I never considered a more traditional brick-and-mortar business. I thought only high-tech companies would come out of The Garage. I was like, “Wow, this is actually something I can do.”

I grew up in Manhattan and the coffee was out of this world, but when I got to Northwestern it was Coffee Lab... that’s it. I like Coffee Lab but it’s a fifteen-minute walk from campus and when it’s November, that’s really hard. That was the problem that I wanted to solve.

Q: What are you most proud of ?

A: I’m most proud of the team. Brewbike is a people business: we sell coffee, we brew coffee, but the business requires a lot of people to work together to accomplish what we need to. It’s way more than one person can handle, and that happened really quickly.

It was way more than I could handle really quickly.

The amount the business has grown to more campuses, and on each campus, is a testament to our team. I’m really proud of that.

Q: Brewbike’s website says it “exists to empower young people through entrepreneurial experience.” What does this mean for students at Northwestern?

A: When I was at Northwestern, there were a lot of opportunities to learn to be entrepreneurial. In class I could learn in an academic setting and through textbooks how to be entrepreneurial, but being an entrepreneur is not an academic exercise. It happens outside of the classroom.

What Brewbike does is provide the hands-on experience I got by starting Brewbike, and that the early Brewbike team had. We are still providing that to the current team at Northwestern, and we are

trying to do that for the students on other campuses as well. We want to equip them with this more authentic experience where they get to try on being an entrepreneur, and we take the risk out of it as much as we can.

Q: What advice do you have for other Northwestern students with entrepreneurial ideas?

A: If you have an entrepreneurial idea and you have a lot of time on your hands, you’re not going to waste your time on it. You’re going to learn whether it’s a success or failure, and if it’s a failure you’re going to use that failure in the future to inform what you do next. There’s really only an upside of pursuing an entrepreneurial endeavor if you have the time to do so in college. The worst-case scenario is that you fail and you go back to your dorm and you go to sleep and you wake up and everything is fine. Once you graduate, it’s way harder to spend time and effort on a business idea because you don’t have that safety net.

This interview has been edited and condensed.

“Being an entrepreneur is not an academic exercise. It happens outside of the classroom.”

PHOTO COURTESY OF BREWBIKE

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