11.11.2011 |
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by Evan Williams Bob Lawton, a part-time sixth year Computer Science major, and Cara Livermore are the creators of Chickpea — a new magazine centered on vegan culture. Chickpea is already up online and will soon have printed... |
03.18.2011 |
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by David Keith Gasser “Fresh, local, organic, healthy. That’s the idea.” Sociology professor Dr. Vincent Serravallo seems to smile in satisfaction as he discusses his experience with food co-ops and locally grown food.
Local... |
The Love Issue |
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by Emily Mohlmann Aphrodisiacs — foods, herbs or
aromas said to enhance sex drive and
performance — have been around for
centuries. The term comes from the Greek
goddess of love, Aphrodite. The first
aphrodisiac that... |
09.24.2010 |
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by James Arn Amidst the continuing construction at Global Village, RIT’s newest eatery opened its doors early last week. In keeping with the international theme of Global Village, the cantina and grille offers selections... |
Food Issue |
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by Madeleine Villavicencio Last summer, while vacationing in Cape Cod, Mass. for the July Fourth weekend, my aunt, two cousins, cousin-in-law, sister, sister’s friend and I, had a very serious discussion. The topic? “If you had to give... |
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by Evan Williams Sometimes it pays to have a few more cooks in the kitchen. At least, that is the approach Patty Spinelli, executive director of Dining Services, took when she began retooling the internal structure of the... |
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by James Arn, Brendan Cahill The Challenge
Create two different styles of bagel pizzas using only ingredients found in the Corner Store and cooked using only a microwave. One pizza must be a classic style pizza, composed of red sauce,... |
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by Emily Mohlmann Your stomach is growling. You’re hungry, and you just want to eat. You order the first thing that sounds good to your roaring stomach. But do you stop and think of how many calories or grams of artery clogging... |
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7
by Leanne Cushing Einstein once said, “Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.” Looking around today, Einstein would be proud. In the... |
