Food and Drink
BoardPlus Burn: Cronkhite Dining Room
Never been to Lamont? (There’s a café there?) Not really sure where the Greenhouse is located? Still have $130 left on your BoardPlus before it expires on May 22? No worries, we’ve got your back (even though you just might live in a hole) on just how to spend your newfound wad of cash in this burning BoardPlus series. BoardPlus Redemption Center: Cronkhite Dining Room, Cronkhite Graduate Center, Radcliffe Institute
We All Scream for Ice Cream Ratings
Summer is coming up, which means two things: it’s time to find the best spots to fix that unnatural pallor you’ve gotten from spending your days indoors and it’s time to find ice cream to counter the soon-to-be searing Cambridge heat. In this subjective and unscientific review, we’ll give you the lowdown on where to get the best ice cream based on a sample of the $4 vanilla ice cream cups at four different Harvard Square ice cream parlors.
Crimson Cocktail: Blame It On The Goose
Bored with Busch? Think Natural Ice is nasty? Reeling over Rubinoff? Every day, we try to bring you news worth ...
Say Cheese!
In Boylston Hall, students listen to a local dairy-farmer discuss the process of making cheese from raw milk. At the Food Literacy Project Event, students tasted a variety of cheeses from New England creameries.
Cheese Cheese Cheese
Over one hundred hungry students and some well-aged individuals showed up to devour several different samples of local artisanal cheese ...
Miracle Fruit Tasting
After eating the miracle fruit, students and other guests snack on citrus and other typically sour foods. The event, hosted by the FLP, featured Brandeis Psychology professor Donald B. Katz, who talked about the psychology of taste before guests were given samples of the miracle fruit.
Italian Food
In this series, columnist Lingbo Li will tackle all your questions about foodie life at Harvard and in the Cambridge/Boston ...
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Making HUDS food edible takes work and creativity. Luckily, the Cabot and Quincy Food Literacy Projects are coming out with a cookbook to help you turn gelatinous sludge into tasty delights!
