This past year hasn’t been ideal for most of us students. Our inability to live on campus has kept us from an aspect of college life synonymous with attending a university, but we’re coming back this...
Salmon: the other red meat. Well, kind of. Salmon gets its red color from a pigment called astaxanthin — rhymes with shasta-dancin’ — either naturally or unnaturally. We’ll get into that later.
I...
I’m excited to get this recipe out of the way, as I have a few pie-like recipes on the horizon. A homemade pie crust can be used for both sweet and hardy pies. It can be frozen for months and, with...
Super Bowl Sunday is fast approaching, with one major difference this year — COVID-19. Although restrictions have been lifted for businesses like restaurants and barber shops, masks and social distancing...
Gastronomy is not something that usually comes to mind when one thinks of art. Cuisine has always been an indication of culture, however, within recent years, the culinary scene has revolutionized and...
Take a peak in any garbage bin on campus - or in your own home - and there's a good chance you'll find food.
Recently the issue of food waste has become illuminated due to books, documentaries and harsh...
In all of its cheap and carbohydrate-heavy glory, pasta noodles are a staple to the college diet.Pasta understands when you have friend drama, bills to pay or midterms; pasta asks for nothing more in return...
There is definitely a romanticism to strolling the aisles of the Chico farmers market. With our reusable bags in hand, we go forth into the crowd rocking the look of a sustainable individual. But how many...
Using a vegetable as a bowl is a fun way to present a dish. For this recipe, I put wild rice into a bell pepper to give it more color and to hold a shape. Wild rice contains more protein and fiber than...
I am always impressed with how detailed Nicholas Sparks writes. After reading some of my favorite novels by him, such as "Dear John" and "The Lucky One," I wanted to make a dinner that takes a little bit...
