Behind the Scenes: Jazmine Hammond’s Chef Mastery

Something magical is cooking at 435 Wyckoff Ave. Behind the unsuspecting kitchen doors, Chef Jazmine Hammond prepares meals that are sure to satisfy just about every hungry sorority girl’s appetite. From decadent french toast to Korean street tacos, there’s nothing Hammond can’t cook. Recently, creative cupcake creations like cookies and cream and blueberry cobbler have been up for grabs as a post-dinner treat or late night study snack. I found out that these cupcakes are a part of a larger endeavor of Hammond’s: her catering business.

What Cornellians Eat When They Workout: Student Athlete Edition

About a month ago, I was curious about what supplements Cornell students take when they workout. I investigated, finding that the average Cornellian may use pre-workout supplements now and then, but generally does not have a strict diet or supplemental regiment when working out. This time, I wanted to dive a bit deeper into this topic. An intramural soccer champion may be a hell of an athlete, but there is a stark difference between the average intramural Cornell athlete and a Cornell D1 student athlete. I wanted to find out what goes on behind the scenes of D1 athletes.

The Lie of the “Freshman Fifteen” and How To Navigate Eating on Cornell’s Campus

Content warning: this article contains content relating to eating disorders and relationships with food. Walking through the dining hall, I contemplate what to eat; the pizza looks good, but I don’t think that’s healthy. Ice cream, obviously, is delicious, but then I ask, “am I just using this as a way to cope with my emotions?” I decide to get a salad, wondering how some people around me just eat whatever and don’t gain weight. I wonder why I care so much about what I eat — it’s because I always have. However, there’s a fine line between caring about what you eat in a way that’s helpful and paying attention to your intake in a way that’s obsessive.

Shamrock Drinks: The Final Stretch of Winter

Although the 12 inches of winter snow we got this month begs to question whether or not spring will be on its way, the slow changing of temperature indicates that spring is nearby. Another measure to assess the changing of seasons: the return of Shamrock drinks at McDonald’s. Since the 1970s, McDonald’s has been offering the Shamrock Shake, a light green, minty-flavored milkshake to celebrate St. Patrick’s Day. Every year like clockwork, the fast food chain sells this drink across stores in the US, Canada and Ireland.

The Secret Side of Professors: Their Snacks of Choice

We as humans end up thinking about food a lot during class. Perhaps you’re craving your favorite dining hall’s greasy, yet delicious cheese pizza that awaits you. Maybe you’re regretting the Okenshield’s taco as you anxiously eye the door. Or maybe you were proactive, as you secretly slip bites of a cookie, fruit or nuts into your mouth as you attempt to keep up with the lecture slides. But something I only recently started to ponder, and I speculate many Cornellians neglect, is what our professors choose to snack on.

Lab-Grown Food: Meat Without Murder

In 2022, it’s more common than ever to see the plant-based diet represented in the world of dining. From Impossible Burgers to dairy-free cheese, the sticky, laminated folds of restaurant menus have opened up to the idea of vegan and vegetarian cuisine. Your waiter doesn’t care whether you’re a life-long vegan, kosher or just watching your cholesterol — the reasons behind avoiding animal products are varying, and it’s never mattered less. 

At the same time, recently, issues regarding animal agriculture have received more attention. Environmental impacts, excessive water use, land intensification and health impacts are all areas of concern that are becoming more common among consumers. Beef cattle production is responsible for around half of greenhouse gas emissions caused by agriculture, and many people report a desire to cut back on red meat consumption in favor of plant-based alternatives.

Let’s Talk Coffee on Campus

When it comes to the eating habits of college students, our preferences tend to differ. The varying cuisines of Ithaca’s Collegetown and the Commons allow us to access everything from sushi to salads to pizza. The freedom of being a college student means that if we wanted to eat a poke bowl every meal, so be it. However, there is one thing that almost every college student agrees is necessary: coffee. 62 percent of Americans start every day with coffee, and yet it is quite an individualized process because different households prefer various brewing methods.

Tea: The Key to a Healthy Brain & Healthy Body

There are a few things humans need for survival: food, water, air and shelter. As college students, we need one extra component: caffeine. Keeping up with the rigorous environment and demanding workload, sleep seems a luxurious activity to partake in. With students spending more nights at the library than in their own rooms, Cornell’s campus is bustling with students day and night. At any study space on campus, you can find scores of students with airpods in, eyes glued to laptop screens and giant cups to drink from.

Working Out What Cornellians Take When They Work Out

Disclaimer: Consult a doctor before taking any workout supplements

It’s no secret that Cornellians love to exercise. Whether it’s the 45 minute line to use the gym or the crazy people running up the slope at 3 a.m. in the 10 degree weather, it’s clear that a majority of Cornellians work out. I frequently see people walking around with different drinks, and talking about different types of workout supplements, so I wanted to explore what Cornellians take when they hit the trails or gym. What to eat before and during your workout is a heavily debated topic with no clear answer. With a quick Google search, you can see that pre-workout, protein shakes and simply eating healthy are viable options towards maximizing your exercise.

America’s Lonely Tune

The components of a cuisine, from common spices to dietary staples to preparation styles, vary widely across the world. However, the biggest divide between different food cultures may arise not in the cooking, but what comes after. I learned the importance of dining style through two specific eating experiences, which began continents apart and ended up a mile from each other here in Ithaca. One crisp autumn night, the brisk wind pushed my friends and I out into town to find something warm and fulfilling. We eventually spotted a little hole-in-the-wall restaurant filled with steaming food and locals digging in, enjoying their eating experience together.