BEARD | Men at Work 

Like many off campus Cornellians, I began my senior year with the ritual of moving: leaving my home of the previous academic year and relocating to greener pastures. Or at least, I thought they would be greener pastures. In truth, while I love my new house, what I’ve moved into is hardly a home in a neighborhood and more like a waystation on the frontlines of Collegetown’s incessant expansion. 

I live in what is essentially a construction site. I share parking with heavy machinery, wake up to the sounds of jack hammering and my neighbors wear hard hats and work vests everyday. I’m not typically one to complain; I get up early anyways and the workers are nice enough neighbors. I usually can even catch a stray “good morning” or two from them (which is more than I can say for some of my actual neighbors). If the minor inconvenience ended here, it would probably be the end of the conversation and I would be out of a topic for this week’s column. But it doesn’t. As I’ve settled in for the year, I’ve noticed the constant, nagging presence of construction all across Collegetown and campus as a whole.

Collegetown Kitchen | Lessons from My First Month in My First Kitchen

My “college cooking” expectations quickly confronted reality during my first few weeks back at school this year. Since the last few months of my freshman year, I planned the big move into my first apartment, as well as built my website, the Collegetown Kitchen. I drew from my knowledge as a home cook, my experience working at a bakery and the advice of many trusted cooks to curate the perfect recipe for college cooking success. I wrote lists of pantry-staple ingredients one can’t do without and what to use them for, named every piece of cooking equipment a student might need, explained basic food safety and published over 3o recipes and articles adapted to a minimalist kitchen and a college budget. And then a couple of days after arriving in Ithaca, mono hit.