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Dear readers, I am an out-of-state student. If you’ve ever met an out-of-state student, you know that we tend to make it our entire personality just to not be from Ohio.
Changes have come to the Armstrong Student Center over the summer in the form of new food court restaurants. Returning students may notice a certain lack of familiar names like Sumeshi, Sundial and Toasted Bagel (RIP), and in their places, new spots like Field to Fork and Eiffel Pizza.
I always hated summer.
For meat eaters, the Fourth of July usually means a fantastic grill session, complete with hot dogs and hamburgers. My family likes to add grilled corn on the cob to the mix, and for the past 11 years, black bean burgers have also been on the menu just for me.
For years, my family’s favorite sushi restaurant was a place near our home named IRB Sushi. Neither of my parents are vegetarians, so they would always delight in spicy tuna, salmon crunch and nigiri. I, however, am allergic to avocado, which is in most vegetarian sushi rolls — so I never ate from the sushi menu.
After a few weeks of break, welcome back to 'The Weekly Veg!' It will run all summer every one or two weeks, with seven new recipes tested and reviewed by food editor Ames Radwan.
At the beginning of this past fall, after realizing that I might have been starting to stretch myself a bit too thin, I wrote an article about how I considered myself to be a “yes man.”
Comfort food means a lot of different things to a lot of different people. For some, it may be mac and cheese, biscuits and gravy and casseroles. For others, it could be anything from tacos to spanakopita to chicken noodle soup. If you grew up eating it and it makes you feel right at home, it can be your comfort food.
Dear Bell Tower Place,
I wasn’t always a vegetarian, you know.
This week on “The Weekly Veg,” allow me to introduce you to a food I myself just learned about: mushroom hoisin buns.
You may have noticed, upon returning from spring break, that you can see all the way from Upham Hall to King Library now, without any leafy obstruction in your way.
I may only be 21 and a junior at Miami, but when I graduate in the spring of 2023 (please don’t remind me of how close that is), I will do so with a graduate degree.
This week on “The Weekly Veg,” we’re tackling one of my personal favorite foods: githeri.
When I moved off-campus at the beginning of last semester, I was so excited to finally have my own kitchen. After two years of eating nothing but lukewarm carbs in the dining halls, I could bake treats and cook healthy (and varied) vegetarian meals to my heart’s content, and I promised myself that I would do just that.
Picture this: you’re me, single on Valentine’s Day for the first time since 2019, but also someone who’s hated Valentine’s Day even when they were in a relationship. Someone who has written articles about that very topic for the last two years.
With Valentine’s Day around the corner, nationwide chains and local businesses alike are beginning to announce their annual specials for the holiday.
Potato, po-tah-to, taters, spuds, murphies — whatever you want to call them, potatoes are easily one of the most versatile and popular ingredients in the country. They’re delicious, so I can definitely understand why people love them so much.
There are two different types of fans of musical artists: the die-hard fans (think clue-decoding Swifties) and the people who enjoy a person’s music and add a few of their songs to a playlist, but don’t download their new albums the instant they come out and obsessively listen to them on repeat.
The year: 2012. The scene: eleven-year-old Ames dancing around their childhood bedroom to the radio.