Food for Thought: The transformations of adobo

By: Marie Jen Galilo, SFU Student As a second-generation Filipino Canadian, I grew up eating adobo. My favourite version of adobo is my mom’s...

Summer study oases; they’re not mirages!

By: Yasmin Hassan, staff writer Ambit Cafe 6552 Hastings St, Burnaby Everyday, 8:00 a.m.–6:00 p.m.  Nestled in Kensington Square, just down the mountain from the Burnaby campus,...

Jules Sherred makes cooking accessible in Crip Up The Kitchen

By: Alex Masse, Peak Associate Jules Sherred’s Crip Up The Kitchen is a debut cookbook with a twist — it’s written by and for disabled...

Nutritious Nibbles: Easy chocolatey oat bars

By: Izzy Cheung, Staff Writer I love getting a sweet treat from coffee shops on campus like Blenz or Renaissance, but after a few...

Nutritious Nibbles: Gochujang soy curls

By: Petra Chase, Arts & Culture Editor This recipe features two pantry staples you can throw into a pan or wok with vegetables anytime you’re...

Eclectic experiences at Moodswing Coffee + Bar

By: Izzy Cheung, staff writer  On the hunt for a new study spot or a place to bring friends during a night out? Look no...

$33,000 for lentils, rice, and resilience for Palestine

By: Brigitte Buck, SFU Student Content warning: mentions of genocide. Cuisine changes, evolves, and is constantly reinvented. The same goes for people, cultures, politics, and perhaps...

Nutritious Nibbles: Chai cookies (Tian’s Version)

By: Tian Davidson, SFU Student In celebration of the release of 1989 (Taylor’s Version), I decided to make Taylor Swift’s viral chai cookies, an old...

Food for Thought: Tabbouleh

By: Omar Nsouli Tabbouleh is a magical salad. No, I’m not talking about the kind with cucumber and quinoa. I’m talking about a fresh...

Nutritious Nibbles: Nonna’s cucina (grandma’s kitchen)

By: Saije Rusimovici, Staff Writer Growing up, some of my best memories are of eating homemade meals for dinner at my nonna’s house on...