The Cornell Daily Sun (https://cornellsun.com/tag/food/page/4/)
The sight of students studying in Libe Cafe, drinks in hand, reminds passerby that Cornell Dining has transitioned to a “new normal.” While some COVID precautions remain in place, including masking when not dining and regular cleaning, more cafes have opened for dining in.
Cayuga Creamery, located inside the Dewitt Mall, has been my go-to stop for an ice cream fix every time I’ve been out and about in Ithaca. This quaint parlor resides right in the corner of the mall, inside a little nook overlooking Buffalo Street and Dewitt Park.
Based in Interlaken, NY, their Ithaca location opened up in late 2020. Their original location has been praised immensely for their ice cream quality, designated a must-try in multiple articles. They house over 200 flavors total, but rotate around 30 flavors at a time in the shop.
Walking into this little ice cream boutique, you may find yourself stuck choosing between creatively named and delicious sounding flavors. I could sit and try their ice cream flavors for hours, and when you get the chance to go, I’m sure you will, too; hopefully this guide gives you some direction in your final choice.
With that being said, here is the Cayuga Creamery flavor you should buy, according to your major:
Animal Science: Try out the Purple Cow flavor!
Following almost a year of being closed, The Ivy Room will now be integrated into Okenshields.
After a 3-month hiatus, Collegetown’s most exciting new restaurant returned with a bang. Student marketers hummed around Collegetown, shouting down would-be customers and zealously offering free samples to whoever stopped for more than a second. The boisterous atmosphere continued inside. The shop itself was buzzing with activity: Music blaring, employees lively and smiling — practically a party in the store. In spite of the theatrics, the online order was right on time, and after a short sojourn I was ready to bring to you a comprehensive review of (nearly) every item on 2Stay 2Go’s online menu.
I am first generation Chinese-Vietnamese. Both of my parents immigrated to the United States as a result of the Vietnam War. My closest connection to my Vietnamese culture, like many children of immigrants, is food. Food is part of my identity. Food is personal.
Unfortunately, many Asian Americans remember childhood experiences of feeling ashamed after being told that their food was gross or that it smelled weird.
One of Ithaca’s newest restaurants, the Ghost Kitchen, serves an eclectic array of items from deep dish pizza to wholesome juices. Standing out for it’s COVID-friendly business model of curbside or delivery only, Ghost Kitchen also offers college-student friendly prices for quality food.
Picture a celebrity chef — someone you always saw on your television screen growing up. You might think of a competition show host or the head chef at your city’s fanciest restaurant. Do you have them in your mind? Ready? Are they a man?
Now think about your favorite meal growing up.
Finding healthful food while living off-campus is the second most difficult task to do as a Cornellian — only passing “Introduction to Wines” is harder. We need creative solutions from the University and the municipal government to help encourage healthier eating habits in Ithaca’s food desert. It might surprise you that much of Ithaca is actually part of a food desert, according to the USDA’s definition. In an urban area — I know, it might be a bit rich to call Ithaca urban, although it’s also not exactly rural — a food desert requires the absence of a full-service grocery store in a one-mile radius. Much of the northwest and southern areas of the 14850 zip code area fit this definition.
I’ve always loved the phrase “old soul”; it brings to mind an image of a very whimsical creature — one untouched by the mundanities of life. It tends not to describe an early bedtime, insomnia or creaky joints. Unfortunately, the only reason someone would ever refer to me as an “old soul” is if they were referring to my 10 p.m. bedtime.
This is why I’m completely baffled as to why I thought it was a good idea to start baking a Moosewood recipe at 11 p.m. At 11:30 p.m., as I awaited my Blueberry Cobbler’s exit from the oven, I fought to keep my eyes open in an effort to not burn my house down.
As I progress through this Moosewood journey, it is becoming harder and harder to choose a recipe every week. Because I prefer baking to cooking, I’ve been disproportionately relying on the Moosewood Restaurant Book of Desserts for my weekly “experiment.” Sadly, I’m a college student on a budget and don’t have the funds (nor the justification) to pay for an ingredient that I’ll only use once.
As students ease into spring semester, Cornell Dining has scrapped its monotonous menus from the fall in favor of redesigning food options and the dining experience.
After a rocky fall semester, where Cornell Dining made sweeping adjustments to maintain COVID-19 safety, students complained of repetitive menus such as Taco Tuesday and a never-ending rotation of French toast sticks, pancakes and tater tots for breakfast. Students also complained of long wait times — some of which eclipsed 30 minutes.
In response, Cornell Dining’s chefs and staff reevaluated and expanded their operations.
North and West Campus dining halls have brought back specialty stations, including grills and pasta bars. Spring menus will also include new specialties, with dining halls offering diverse cuisines from North Africa and the Caribbean in addition to themed holiday dinners.
Dining hall “chef dinners,” where chefs create their own specialty dishes, will return to West Campus, while seasonal specials will return on Wednesdays to North Campus. Matt Warren ’24, said these changes have created more well-rounded and diverse dining options, which have significantly improved the student experience.
“It’s gotten better,” Warren said. “They don’t serve green beans at every meal, and they have a wider variety of ethnic options.