Ames is a junior Spanish and linguistics double major with an anthropology minor, hailing from Tampa, Florida. They are also obtaining their master’s degree through the Spanish department’s joint BA-MA program.
Joining The Miami Student was a spur-of-the-moment decision at their first-year Mega Fair, and they quickly realized they were too opinionated to write for anything except the Opinion section! (And, later, Food.)
In addition to The Student, they are also involved in the Miami University Marching Band, MUSF and the Dropouts skydiving club. Ames also works as a Miami tour guide, so they might love this school a little bit too much.
To leave feedback, pitch a story or send a recipe for Ames to test in their 'Weekly Veg' series, you can email them at email@example.com.
I dragged one of my friends shopping with me for this dish, so it was only fair that she got to try it in the end. One of my roommates, who is notoriously mushroom-phobic, warily joined us, and the three of us had a hoisin mushroom bun party for dinner on Sunday night.
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.