food for thought
Food for thought: Momos
November 27, 2024Dumplings, potstickers, perogies, gyozas, mandu . . . there are many variations of a filling stuffed in a dough wrapper. Each culture has its own spin on this type of dish, and the Nepali dish, momos, are no exception. A staple in Nepali households, momos are best enjoyed in the winter months. The filling of these delicious delicacies differs for each person. However, its base is usually some type of ground meat with onions, ginger, vegetable oil, salt, garlic, and Nepali seasonings all wrapped in a flour dough wrapper. What differentiates this from other dumplings around the world is the…
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Food for thought: Tzatziki is my new comfort food
October 11, 2024When I visited Greece for the first time this year, I met amazing people and visited breathtaking places, but my favorite part was the food and witnessing the importance of sharing meals for Greeks. Restaurants outside of touristic epicenters offer…
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Food for Thought: Unveiling stories of Kimchi
May 22, 2024There are various types of kimchi with diverse flavours and forms, such as kkakdugi (cubed radish) and oi sobagi (cucumber), many typically refer to kimchi as a fermented red cabbage with chili peppers, garlic, and fermented fish sauce. As a…
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Food for Thought: The journey of matcha
May 15, 2024With summer weather right around the corner, many are turning away from cozy winter mochas and are looking for a new caffeinated option. Some tend to prefer classic iced coffees, while others may look to try the more colourful options…
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Food for Thought: The transformations of adobo
May 12, 2024As a second-generation Filipino Canadian, I grew up eating adobo. My favourite version of adobo is my mom’s “adobong manok,” or “chicken adobo,” which consists of chicken and chicken liver simmered in a savoury and tangy mixture of soy sauce…
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Food for Thought: Tabbouleh
November 7, 2023Tabbouleh is a magical salad. No, I’m not talking about the kind with cucumber and quinoa. I’m talking about a fresh and summery salad usually shared over a warm moment with our loved ones. Tabbouleh is the kind of salad…
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Food for Thought: Coffee’s mystical origins
September 11, 2023The rich, inviting smell of coffee is like a magical wake-up call for your senses. But did you know that without the Sufis, those aromatic coffee beans might still be hidden away in Ethiopia or Yemen? The exact beginning of…
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Food for Thought: Hallacas tell a story of Venezuela
November 30, 2022Christmas smells like banana leaves. That’s because it’s a key ingredient in my family’s holiday meals, frequently consisting of pan de jamón, panettone, and hallacas. Every hallaca is different depending on the family who makes it. They primarily consist of…
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Food for Thought: My mother’s porridge heals
November 2, 2022Whether rice, oat, or flour based, porridge is the dish that carries the comfort of childhood in many cultures. It’s a basic food in my culture that most Malawians grow up eating. Now that I’m in my mid-twenties, a lot…
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Food For Thought: ghormeh sabzi
October 28, 2022I come from a Persian and Italian background, but my upbringing was more focused on the Italian side. No matter what percentage Italian you are, this usually seems to be the case. Italian culture revolves entirely around food and famiglia,…
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Simon Fraser University’s independent student newspaper since 1965.
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For promotional inquiries: [email protected]
Simon Fraser University’s independent student newspaper since 1965.
For advertising inquiries: [email protected]
For promotional inquiries: [email protected]