BlogDailyHerald presents: What Brown eatery are you?

rattyYes. We caved. Blog made a quiz, exactly like those that have become ubiquitous on your newsfeed. But, it’s pretty fitting, considering Blog is just a niche version of Buzzfeed. Without further adieu, we present…

 

 


Weather you like it or not: Jo’s and Andrews to close early tonight


The chef has spoken! Winter Storm Quintus is expected to hit Browntown in the afternoon today and stay through Sunday morning. As a result, both Jo’s and Andrews Dining New Gate will be closing at 11:00 p.m. To avoid being left with the late night munchies, I highly recommend utilizing Foodler, a website that allows you to have your knock-off spicy withs (weeth?) (and other foods too!) all in the comfort of your dorm. Stay warm, and avoid making fruitless treks tonight!


A Cool Thing You Shouldn’t Miss: Sign up for a spring Market Share!

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Being on meal plan getting you down? Hungry for some fresh produce? Don’t worry, there’s STILL time to sign up for a Brown Market Share!

The Spring 2014 Market Share will run for 11 weeks, from February 6 to April 24. Distribution conveniently takes place every Thursday from 12 p.m. to 6 p.m. at Brown/RISD Hillel (the corner of Brown and Angell). Expect a variety of locally-sourced, farm-fresh produce every week. This includes root vegetables and wintergreens, as well as fresh bread, dairy products, and meat!

The deadline for sign-ups is this (UPDATE) Thursday, January 30 at 11:59 p.m . For more information, check out their website or Facebook page, and if you’re ready for a nourishing semester, click here to sign up.

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Amuse-Bouche: Flatbread Company

NEW Flatbread Providence homepage 2013 WEB

Tucked behind a parking lot at 161 Cushing Street hides Flatbread Company, the Providence iteration of a small chain that has franchises throughout New England in places like Martha’s Vineyard, Portland (not that one), and Somerville (and also randomly Hawaii and Whistler). Flatbread Company “has been introducing people to the magic of earth and fire” since 1998. Their clay, sand, hay, and ash ovens attempt to imitate a form of cooking that has been around for millennia. They’ve also committed themselves to serving as much organic and locally-sourced food as possible. The Cushing location opened on December 26, 2013.

For a building hidden from the rush of Thayer by CVS, Flatbread Company has a very open, welcoming feel to it. The two ovens, which workers are constantly feeding flatbreads on giant wooden boards, occupy one side of the restaurant, exposed to customers. At the other end, past an extremely long bar serving various local beers, there’s a library, because Flatbread Company is also trying to become your new secret study space. A friendly, attentive staff only add to the vibe. We got both of our pizzas in under 10 minutes. Your move, Nice Slice.

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cricketbars

Alums who do cool things: Gabi Lewis ’13, Greg Sewitz ’13, and a lot of crickets

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To the best of our knowledge, none of the crickets graduated from Brown.

“Once people take the first bite, the barrier is overcome, so it’s all about getting people to take that first bite.”  - Greg Sewitz.

Gabi Lewis ’13 and Greg Sewitz ’13 — now of New York Times fame — are co-founders of the food startup Exo, which makes protein bars with cricket flour. With equal parts of both skepticism and curiosity in tow, BlogDH took a field trip to Brooklyn to interview them on crickets and what it’s like to be a real adult.

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It turns out that crickets are one of the most nutritious bugs out there, and they don’t taste terrible either. But before you get too grossed out, remember that it could be worse: two of the most protein-rich bugs are actually the dung beetle and the cockroach (although eating cockroaches does sound like a cheaper and more reliable solution to your insect infestation).

Gabi and Greg walked us through all the benefits of eating these crunchy critters. Crickets are:

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Chow Down Brown: We’re drooling at Andrews Commons’ menu

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Most of us aren’t even back on campus yet, but one good look at Andrew Commons‘ menu had us salivating from our respective homes all over the globe.

That’s right—Andrews Commons, which is set to open Wednesday, January 22 (i.e. the first day of classes), is the latest and greatest player in the campus dining game. If Chef Aaron Fitzenry’s Twitter feed (@ChefAaronFitz) isn’t any indication, the information on the Andrews Common webpage sure is. For one, the Gate’s successor is open from 11 a.m. to 2 a.m. Think of it as the love child of the Blue Room and Jo’s—business by day, party by night. Equally important, its menu kicks campus eatery butt.

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