An Ode to Ramen
CAROLINE SMITH Visuals Director
I would consider myself a fairly strict vegetarian. I even try to cut back on dairy and eggs when I can. But I will make exceptions for one food– Ramen. To me, Ramen is going to the Met, or overpriced thrift stores in the village. It’s the cure for colds, late nights, and any amount of crippling grief. Ramen is a Rembrandt portrait. The broth is the mud, or the earthy background so thick with flavor that it brings out the subtleties in anything juxtaposed (or eaten)
with it. The noodles are the flesh, created with a delightfully smooth and supple texture. And all the toppings, the char-siu, mushrooms, nori, scallions, runny egg, and spicy paste, are the details that give Rembrandt his genius because they reveal technical innovation and a true understanding of his medium. Ramen is like Rembrandt because it is the product of human brilliance, that when experienced is so ineffable that all you can do is sit there and wonder.
Editors’ Goodbye In Defense of Buttered Pasta I firmly believe that buttered pasta is one of the most underrated foods of all time. It’s a laughable claim, I know, but there’s beauty in the simplicity of the dish. Warm, melted butter over fresh spaghetti with a dash of salt and maybe some garnish: it’s a classic comfort food that never fails to improve my mood. While it’s exciting to try foods with bold flavor combinations, there’s a lot to be said for keeping it simple. Whether in food, writing, scheduling, or any
other aspect of life, sticking to the essentials can provide the comfort and clarity you may not know you need. High school is a hectic time, what with testing, extracurriculars, and college applications, so it’s easy to get caught up in the chaos of our overscheduled lives. Time and time again, I have benefitted from taking a step back from the turmoil and focusing on that which I enjoy, that which is uncomplicated. Though it’s been stressful at times, Spork has given me the simple joys of cooking, eating, and designing a beautiful magazine with an incredible community of people. There’s nothing complicated about that.
EMMA BEZILLA Editor-in-Chief
As another school year ends, this year’s editors would like to say goodbye with some final thoughts on food, inspiration, and life, accompanied by their own illustrations.
Parting Words
MARIE LOUISE JAMES Managing Editor
Before I go, I’d like to impart some of my tips and tricks on leading the Spork lifestyle. To quote The Sound of Music, “these are a few of my favorite things:” my favorite ingredient is matcha. I’ll make myself a latte at home or, if I want to treat myself, get a matcha cupcake at InfiniT café in Princeton. I also really like almond cookies at Terra Momo Bread Company, mocha lattes from Halo Pub, and goat cheese pizza from Osteria Procaccini. Living in Florence, Italy, for two years has had a large impact on both my passions for food
and art: memories of drawing sculptures in an art studio, shopping for ingredients at the San Lorenzo market, or pan frying zucchini flowers fresh from our garden all remain forever as an integral part of my outlook as an editor, food aficionado, and artist. As a part of Spork, my goals were to add an artisanal flair to the magazine through graphic layout as well as create a platform for storytelling, in which we’d explore the lives of our chefs right here within the PHS student body and faculty. Lastly, as a globetrotting enthusiast myself, our online interface—the blog, the YouTube channel—has played a crucial role in sharing experiences of the culinary world. After all, sharing is what Spork is all about ;) xoxo
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