The Cornell Daily Sun (https://cornellsun.com/tag/food/page/2/)
Rania Chidiac Kaldi hopes to reopen her beloved restaurant Loumies with community support following her family’s relocation to New York City for her husband’s medical treatment.
BY Noga Tenzin and Daniela Rojas
Tashi Mondak, who has worked as a Food Service employee at Cornell for over eight years, offers a perspective to students regarding the ‘behind-the-scenes’ of Cornell Dining: the time, effort and energy it takes to work in dining often goes unnoticed. What is unnoticed should often be appreciated, especially in the world of food service. Mondak’s role has changed overtime, from Statler hotel as dishwasher, to working in Mac’s Cafe and Cornell Catering, to his current job in Morrison Dining. He notes the differences in atmosphere within a particular eatery is largely dependent on the number of diners that come on a daily basis. Mac’s Cafe typically only has 1,000 people per day, whereas Morrison Dining can have up to 5,000.
After 35 years of operating Lou’s Street Food, Lou Cassaniti said that he plans to retire at the end of 2024.
Elwood’s Organic Dog Meat, a satirical brand intended to boost awareness about veganism, was met with controversy and mockery from students.
Imagine this. You’ve just had a delicious breakfast at Morrison. You filled your plate high with steaming pancakes and berries, tater tots, and a couple of hard-boiled protein-packed eggs. You even went back to the dessert bar for a waffle, but ended up only eating half. Now, you’re walking to the dish drop with your fork, a couple of dirty napkins, crumbled egg shells and that oddly enticing half-waffle.
The Jane Minor BIPOC Community Medicine Garden provides individuals of color with a safe place to grow plants and build community.
Noor Jehan Ahmad ’26, an international student from Pakistan, shared her family recipes with the Cornell community through Morrison Dining’s Pakistan Night.
It’s truly indescribable what the Farmers Market brings to the Ithaca community. No matter how picky an eater or how pessimistic you may be from your years at Cornell, there’s something for you at the Ithaca Farmers Market.
Minimalism, maximalism, perfectionism — what power can an idea, or a concept, hold over a piece of artwork? I’d like to draw a geographical triangle to represent these concepts, or schools of thought: from the Southern Tier in Binghamton, to the top of the Finger Lakes in Rochester, connected by a corner in the jewel of Western New York, Buffalo.
TripAdvisor has Kelly’s ranked #130 out of 138 restaurants listed in Ithaca, ranking #64 out of 65 for American restaurants. Immediately, I thought this was a hot take. I have made the occasional visit to Kelly’s for brunch and have always enjoyed it. What was I missing? I realized that the disconnect may not lie in the restaurant, but in the meal itself — I have only ever experienced Kelly’s brunch. I never got a chance to see what else they had to offer. So, on a warm, sunny evening in March, two friends and I set out Kelly’s Dockside to review their dinner.