What we’re reading

Last night, Viola Davis became the first African American to win the best actress in a drama category in the history of the Emmy Awards. She won for her role in How to Get Away with Murder. Her speech has garnered praise from many in the industry. A full list last night’s winners can be found here.

Chinese President Xi Jinping will make his first state visit to the United States in the coming weeks amidst increasing tension between China and the U.S. The New Yorker explores factors adding to the tension in bi-lateral relations in a recent piece, including increased nationalism in both countries and wavering economic stability.

Responding to recent claims that college students are being unduly shielded from uncomfortable opinions — most notably The Atlantic‘s “The Coddling of the American Mind” — Kate Manne, assistant professor of philosophy at Cornell College, defends her use of trigger warnings in the New York Times. Her main point: what’s the harm? If it helps some people out, then why not do it?

Our Wesleyan counterpart, Wesleying (cleverer name than Blog?), published a very cool piece on the responsibilities of campus publications to represent all students’ lives, and the problems of having a homogeneous staff. The piece is a response to a highly controversial opinion article on the Black Lives Matter movement that was published in another Wesleyan campus publication.

Looking to change things up culinarily? Check out these quick weeknight recipes that can help make your life a little easier if you’re off meal plan and a little less monotonous if you still are.

Sans Meal Plan: Shakshuka

Shakshuka is a great recipe to have on hand for those sans meal plan. It’s cheap, looks impressive, and is relatively easy — especially if you have a well-stocked spice cabinet. Although it’s traditionally served for breakfast, it can certainly function as one of those eggs-for-dinner dishes. The following is a shakshuka recipe adapted from Food52’s “Eggs in Spicy Minted Tomato Sauce.”


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 to 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • One 28-ounce can crushed tomatoes (I used 1.5 boxes of crushed San Marzano tomatoes)
  • Sriracha or other hot sauce to taste (I used Sriracha and a dallop of Sir Kensington’s ketchup)
  • 1 bay leaf
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste
  • 3-4 large eggs


In a deep-sided skillet or frying pan, heat the butter and olive oil. When the butter melts, add your diced onions. Sauté for about 5 minutes at medium heat. Add your garlic and jalapeño, and sauté for about 1 more minute.

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Sign-up for Spring Market Shares ends Wednesday


If your New Year’s resolution wasn’t already to cook more often, the impending climate catastrophe certainly proves the usefulness of being able to fend for yourself — Thayer can’t always be there. Luckily, sign-ups for Spring Market Shares are still open until this Wednesday, January 28th at midnight.

The Market Shares Program provides weekly shares of varied produce for students, faculty, and staff alike; additional shares of eggs, dairy, bread and meat are also available. All Market Shares products are local and sustainably grown, so it’s as healthy for the environment as for you. The spring shares include apples, pea greens, carrots, kale, radishes, and more, and will run from February 5th to April 23rd, excluding the week of spring break. For sample shares and more information, look here. Sign up now and be one of the cool kids all prepared with a stock of kale and organic apples when the next blizzard hits.

Image via Brown Market Shares Program.

Sans Meal Plan: Squaghetti


Keeping with the theme of turning veggies into carb-y guilty pleasures (a la cauliflower-crust pizza), we decided to tackle squaghetti.

Squaghetti is exactly what it sounds like – squash spaghetti – and is made using a spaghetti squash (which is real vegetable). This squash is basically magical, in that if you heat it up (microwave or oven) and run a fork through it, you instantaneously create an entire bowl of angel-hair like squash strands.

This is an incredibly versatile recipe and can be garnished with as many or as few toppings as you like. The recipe that we used comes from Miranda Hammer of The Crunchy Radish blog, and calls for chickpeas, broccoli, sun-dried tomatoes, and parmesan.

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Know your Lecture Board Fall Speaker Poll candidates: Guy Fieri

Where would our culture be without Guy Fieri? Probably the same place, but cultural superfluity is always more fun than cultural necessity. Guy Fieri has left an indelible mark on the United States of America. Guy came up with “Donkey Sauce”– the only way to make a mustard-mayo combo seem more like animal semen than it already does. Guy created a Times Square amusement restaurant, which will forever go down in the pantheon of food criticism because Pete Wells was having a particularly bad day. Guy hosts a show that talks up neighborhood places as long as they aren’t run by minorities or gays. Guy taught Food Network that its audience would accept a chef whose cooking talent was inversely proportional to the amount of “bling” on his or her body.

In essence, Guy Fieri is the quintessential 21st century television personality: got his start on a competition show, parlayed his 15 minutes into several years and is now deeply loved by half of America and reviled by the others. So the question now is: why wouldn’t you want to grill this guy (or douse him with verbal donkey sauce) at a Lecture Board lecture? Take a big bite out of Guy and vote Fieri on the Lecture Board Poll!

Image via.

Sans Meal Plan: The Anti-Recipe

Bearhead Cooking Meme

I have a pet theory that might get me crucified by the Internet’s profoundly outspoken food community: young people hate cooking because of recipes. Sure, people hate cooking for several other reasons: “fucking” dishes, “it doesn’t taste good,” “fuck buying groceries”…I could go on forever. But I still firmly believe that at the end of a hard day of passive lectures or massive reading or tedious entry-level work, the last thing a young person wants to do is whip out The Joy of Cooking and get some chicken pot pie going (if you are that kind of person don’t bother hitting the jump). The following is a manifestolisticle of the anti-recipe school of cooking—for the school of cooking that treats meal-creation as just that: meal creation. Rachael Ray invented the 30-minute meal, Paula Deen crafted Diabetes for Dummies, and now I’m going to explain how to cook intelligently and efficiently as a college student. Continue Reading