Food

Meemaw’s creamed chicken: Reviving a legacy

Meemaw is not so much a believer in measurements. Or detailed instructions, for that matter.  Back when she could still cook, my aunt tried to learn her secrets by watching her do it, but had a hard time interpreting how much a dash of this or a “humping spoonful” of that actually was. No one, to my knowledge, has tried to make creamed chicken since Meemaw became unable to. I’ve been thinking a lot lately about the legacy of food, and the ways in which the things we eat as children shape us. 

Have you eaten yet?

In China, it’s common to ask 你吃了吗 (nĭ chī le ma) in Mandarin, translated as “Have you eaten yet?” in English, as a form of greeting. This tradition must have been spread over the world by the Asian diaspora, as my family will continue to ask me this instead of the usual “Hello,” “Howzit” (Hawaiian pidgin slang) or “Welcome home.”  But regardless if you have eaten or not, they will give you food. 

‘An added layer of nostalgia’: Senior reflections on food at Miami

I told my cousin about how my housemates and I often take turns cooking meals for one another, and it’s a rare occasion when we don’t end up eating our meals together.  “You’re kidding me,” she said, incredulous. “You guys actually do that? I don’t even share groceries with my housemates.”

Quick Tips for a More Sustainable Diet

Muslim Students' Association Decorates and Donates

  As the leaves swirled down from the trees outside of Armstrong on Friday, Nov. 15, Miami’s Muslim Students’ Association (MSA) swirled ornate designs onto the arms of students who stopped at their booth. Adjacent to a card table covered with various canned foods like Campbell’s soup and JIF peanut butter is another table occupied by a student practicing an ancient art form: henna.

Friday Foodie Feature: "How-to" Dining Hall Edition

The key to making dining hall grilled chicken flavorful is to spread a little hummus on it, and la la! 

Behind the Counter

Let's Get Healthy

Cover photo courtesy of Pixabay

Pasta sauce á la Mo

In the “The Godfather”, there’s a scene where Peter Clemenza says to Michael Corleone “Hey, come over here kid, learn something. You never know, you might have to cook for 20 guys someday.” Clemenza then teaches Corleone how to make his signature sauce in bulk.  I thought of this line last night as I peered over the edge of my newly purchased industrial-sized red pot, stirring onions and spices at a low boil. It was my first attempt at my mom’s recipe, which she adapted from The New Basics Cookbook’s “Pasta Sauce Rafale.” 

BOOurban with a dash of apple cider

There’s nothing like a warm (alcoholic) drink on a chilly fall evening.

Spooky pasta: An ode to the bonds of friendship

What I buy at the Farmer’s Market every week

Once, freshman year, I bought a bag of apples at the Oxford Farmer’s Market. Since then, I have only bought bread. Here are my favorite breads and bread-like products:

On Sundays, we eat french toast

As I nervously rang the doorbell, I stopped to check what I was wearing. Is this cool enough for a french toast brunch? Am I cool enough for a french toast brunch? This is so adult.

Oxford in Review: generous portions and a warm environment at Ramen Hachi

Ramen Hachi doesn’t have a website. Their only online presence is a Facebook page with three reviews, 21 likes and no posts. But what it lacks in branding the restaurant makes up for with its warm, laid-back environment, a unique menu and plenty of ramen. 

Get Involved in Composting!

Please contact John Buchholz if you have any questions:

Institute for Food hosts open house at farm

The Institute for Food at Miami University hosted an open house on Friday, Sept. 20 at its farm. The event coincided with the United Nations Global Climate Summit.  During the open house, attendees could pick their own cherry tomatoes, purchase salsa and posters at a table in the front of the farm and tour the farm. A handful of people participated in the first hour of the event.

A Night of Celebration: IES 50th Anniversary Banquet

Photo courtesy of Lindsey Brown

Baked pasta with pumpkin, mushrooms, kale

For a go-to fall dish to pull from the oven in front of salivating friends and family, try this vegetarian baked pasta with roasted pumpkin, mushrooms and kale.

Tombstone cake with a Bloody surprise

Ingredients:

Simplicity: Potatoes, Cream, Salt

I spent this past summer in Michigan's Leelanau peninsula, curing duck, portioning fish, roasting vegetables and peeling potatoes.