Established 1826 — Oldest College Newspaper West of the Alleghenies

Food


FOOD

The Bee's Knees: The Prohibition-era classic cocktail

When the phrase "the bee's knees" was coined -- more than a century before this cocktail's invention -- it referred to something small or insignificant. By the 1920s, however, the phase joined the company of several other zoological expressions meaning "the best" (see also: the cat's pajamas, the eel's ankle, the capybara's spats).


FOOD

Market Uptown brings groceries to students

Fridge and Pantry, a new Uptown market, will open its doors in January. Both a deli and a grocery, the new business also boasts additional amenities including a smoothie and growler bar.


FOOD

The Promised Land: freshmen journey to walmart

It wasn't until Nick Klinkenbergh and Nathan Connor had walked all the way through the crisp fall night to the bus stop that they realized they didn't know if the bus was even coming.


FOOD

A night of celebrating culture with okonomiyaki

Would-be studiers looked on in awe last Friday as the Armstrong Community Kitchen was taken over by a gaggle of motivated Miamians -- chopping cabbage, slicing shrimp and whisking batter in a flurry of culinary activity.


FOOD

Pumpkin Palooza: A taste test of pumpkin spice treats and eats

It invades our lives every autumn. As a chill enters the air and the leaves turn vibrant red and golden brown, it creeps into our grocery stores, pops up unannounced in the most obscure aisles of our local Walmarts, inserts itself insidiously into every corner of society until it can't be escaped, no matter how hard one might try.


FOOD

Wing-Eating contest for a cause

In the open space of Armstrong's East wing, Delta Tau Delta members had set up 12 tables with two plastic plates, two red solo cups and a small stack of napkins each. A table in the middle held the main feature of the event: two metal serving dishes full of hot wings.


FOOD

Spooky Spaghetti

My best pasta combinations always start the same way: I'm in dire need of a grocery run. That's what happened when I opened my fridge and found half a package of bacon and a parsnip. But about 20 minutes later, twirling up a forkful of noodles, I discovered the serendipitous perfection of the mildly sweet parsnip, mixed with salty, savory bacon and an almost unreasonable amount of grated parmesan.


Steve Townsend fries up fresh vegetables at the Oxford Farmers' Market.
FOOD

The Farmers' Market Chef

On Saturday mornings in Oxford, patrons of the local Farmers' Market bundle up against the crisp autumn air, make their way Uptown and explore the various stalls to sample and purchase everything from fresh produce and festive artwork to pour-over coffee and flaky pastries. As they mosey past the chef chopping onions with speed and professional precision, many are lured in by the spicy aroma emanating from his table.


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