Dining
Four Vegan Drinks to Survive the Ithaca Winter
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With nothing but below-freezing weather on the hill, it’s time to get cozy with these four delicious vegan beverages.
Columns
TEBBUTT | Tough to Swallow: Ruminations of a (Self-)Righteous Vegetarian
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As someone who is limited by neither culture, religion nor income from making the change, why am I still not vegan?
News
Satirical “Dog Meat” Brand Sparks Controversy Among Cornellians at Monday Event
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Elwood’s Organic Dog Meat, a satirical brand intended to boost awareness about veganism, was met with controversy and mockery from students.
Dining
Meatless “Meat”: Animal-Free Eating at Cornell
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The future holds great promise for the innovation of delicious, nutritious, sustainable and ethically produced proteins as technology advances to support these products. Beyond Meat jerky, vegan eggs and cell-cultivated sashimi-grade salmon are just a few of the new products to the ever-growing line of meatless products that are stocking shelves around the world.
Columns
OLGUÍN | Vegetarian, Plant-Based Pescatarian
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It is time that I admit the truth. In front of my friends and family, I want to share that I have recently indulged in eating salmon. I, who so proudly was vegetarian for years and years, gave in earlier this year at the sight of Emily Mariko’s salmon-rice-kewpie mayo-sriracha dish. For more than half a decade, I had staunchly committed myself to the vegetarian discipline. I’d learned to forget about the taste of Korean BBQ and learned to cook (and like) alternative forms of protein. Zeus’s BLTease in my opinion, was better than whatever turkey ham option they could have offered.
Dining
Plant-Based Eating Is Taking Root in the Fast Food Industry
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Along with the majority of young drivers, I have long held a deep affinity for drive-throughs. After all, there’s nothing quite like sipping on a refreshing Dunkin’ iced coffee on the way to class or balancing a carton of piping hot french fries in your cup holder. During the first year of the pandemic, as restaurants remained shut down and we were all prevented from socializing, I would often find myself coasting through the Taco Bell line just to feel some sort of human interaction. Drive-through fast food became both a social activity and an appetite-quencher when my friends and I needed a quick snack or just an activity to fill our time.
I did not grow up with fast food as a large part of my diet, but many Americans did. According to the Centers for Disease Control and Prevention, over 36 percent of children and adults eat fast food everyday.
Dining
Dining Halls as a Vegan
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One of my favorite daily activities is checking the Eatery app to scope out the various dining hall menus. Somehow, there is nothing more exciting than investigating which dining hall has the best dinner choices that day. I always start the search with high hopes and then end up circling back to my go-to’s: Risley and Keeton. As a vegan, I have never had trouble finding delicious, satisfying and healthy food within Cornell Dining. However, sometimes it takes a keen eye and some good luck to get it.
Dining
AUSTIN | Throwing Stars and Sweatshirt Stains
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For the first installment of a Moosewood Mess, I started out with dessert because it seemed like a relatively easy first step — something very much within my comfort zone. I invited my friends for the inaugural Moosewood Meal, which only ramped up the pressure. I felt like I couldn’t disappoint them, but I also didn’t want to make something overly complicated and ruin everything before it even started. That brought me to Chocolate Cranberry Crunch bars and chocolate sugar cookies.
When I first looked at the recipes, they seemed to be idiot-proof. However, it appears I’m an idiot.
Dining
Farmers Market Report: COVID, Farmers’ Recipes and Must-Get Treats
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COVID Safety Report:
I was a little nervous going down to the farmers market this past weekend, as I have actively been trying to avoid public places since March (grocery stores and other necessary stops being the exception). But, when I got there, I didn’t see nearly as many cars as I have in past years, not to mention that it seems much of the foot traffic was locals. This apparent emptiness proved a fallacy as Amelia and I approached the entrance. Stretching from the front gate and all the way around the bend in the road was a line of market-goers, young and old, local and semesterly transplants. We walked to the end of the line, a good 250 yards long and for which it took us nearly an hour to get through.
Dining
Future Pandemics Depend on Our Food Choices
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As the rate of positive COVID-19 tests rise again, we must consider the source of the virus and how to prevent future pandemics. The New York Times referred to the coronavirus as a wave that will “be with us for the foreseeable future before it diminishes” and will take more than one round of social distancing. We cannot depend on the warmer weather to diminish the number of cases or hope that a vaccine comes quickly; we must face the grim reality that the pandemic may persist into the next year. First, we need to educate ourselves on the nature of zoonotic diseases, which the Center for Disease Control defines as being caused by “germs spread between animals and people.” According to One Health Commision, in the past three decades around 75 percent of all emerging infectious diseases originated in animals. These viruses are brought to humans by wild animals, whether humans consume them, capture and cross-breed species or increase encounter rates by destroying natural habitats.