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Features

Learning from a Vegan Athlete

Amanda Barone

When people think of the diets of competitive athletes or weight lifters, they think of protein, usually in the form of red meat, grilled chicken, or whey protein shakes. However, protein comes in many more shapes and sizes than a piece of steak or a pork chop. In fact, many athletes choose not to eat animal products, and become vegetarians or vegans instead.

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Becoming a Supermarket Master

Amanda Barone

Ah, the supermarket. Most people either love it or hate it. Whether you’re like me and try to find an excuse to go every day, or dread the moment when you have to fight the crowds to get your food for the week, trips to the store are inevitable for us all. Here are some tips to help make your trips quicker, healthier, and cheaper than ever before.

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So What Do you Do in Hospitality School?

Fred Chang

Photos and Words by Marilynne Cheng

Since the start of school, I have been asked the same questions so many times when I tell someone that I major in hospitality administration: “BU has a hospitality school?” or “oh, so you’re on the pre-med track?” I tend to respond, hiding my annoyance, “no, hospitality major is not a major in hospitals. I am not on the pre-med track.”

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Dr. Jacob's Test Kitchen

Fred Chang

Words by Michaela Mazure, Photos by Michaela Mazure and Jay Patruno

Whether it’s teaching Occupational Therapy classes, leading international service delegations for People For People, or co-hosting her local television show, Sargent College Clinical Professor Dr. Karen Jacobs never fails to keep herself busy. Yet despite her jam-packed schedule, she always makes sure to leave her Wednesday nights open to run the Sargent Choice Test Kitchen.

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Business Advice and Inspiration from Martha Stewart’s American Made Awards

Amanda Barone

Photos and Words by Corinne Ognibene

It’s not every day you get to meet and take advice from multiple of your favorite celebrities and lifelong inspirations. Well, on October 22nd, I was lucky enough to do just that.

At Martha Stewart’s American Made Awards, held at Martha Stewart Headquarters in New York City, influential innovators, celebrity entrepreneurs, and successful small business owners were brought together to inspire. The Summit was aimed at potential makers, small-business owners, and entrepreneurs, or those looking to take what they already have to the next level. Some of the celebrity speakers included Jessica Alba, Geoffrey Zakarian, Sarah Michelle Gellar, Jim Cramer, Emeril Lagasse, and Zac Posen.

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A "Super" Home Away from Home

tastebu

For international students, getting home-sick is inevitable. Even though I have studied in the United States since freshman year of high school, some days after school I just wonder what my siblings and my parents are also doing at that exact moment back in Honh Kong. While domestic students, like my roommate, can pick up the phone and text them hello, my impulse to do so fades away as I realize it’s 4 a.m. there. This irresistible desire to be home is best remedied by familiar, tangible things. So far, one place has answered this call: The Super 88 Market. 

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Paella: A Staple of Spain Found at Tapeo

Amanda Barone

Paella is a Spanish rice dish that combines many vegetables, meats, seafood, saffron, and other seasonings. This dish has a beautiful history that displays the Roman and Arab cultures of Spain. One of the most unique aspects of Paella is not the ingredients that comprise the dish but rather the way it is made. The word “paella” actually refers to the big pan it is cooked in. In ancient Sanskrit, “pa” means to drink. This phrase, translated to Latin, was made into words like “Patera” or “Patella,” which usually meant a container to perform culinary functions.

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Le Labaratoire Cambridge - Sensorial Experience for Two

Fred Chang

A SENSORIAL EXPERIENCE AT LE LABORATOIRE CAMBRIDGE

 

It's amazing to see, when it comes to the culinary world, the sky is the limit. For people with an innovative mind, there is no distinct line between the culinary world from the rest of the it.

Last Saturday, joined by Fred, I stopped by Le Laboratoire in Cambridge and had a “sense-opening” experience. Founded by Harvard Professor David Edwards, Le Laboratoire Cambridge is a culture lab where visitors can play around the innovation and creation of artist, designers, chefs, and scientist.

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Eating Healthy on the Road: Ironic or Attainable?

Fred Chang

Photos by Caleb Ho, Words by Michaela Mazure

Eating healthy can be a challenge for anyone, but it is especially difficult when it comes to traveling. Gas station mini marts are stocked with sugary snacks, restaurant chefs have a heavy hand when it comes to salt, and coffee shop pastries are oh so tempting at those caffeine pit stops. So is eating healthy even fathomable when it comes to the road? My family trip to Rutgers University in New Jersey turns this oxymoron into a thing of the past with some simple snacking solutions.

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Breakfast of Champions: Toast Edition

Fred Chang

Words and photos by Marilynne Cheng

Breakfast is my favorite meal of the day. Truth be told, the only reason I’m still able to be on time for 8 a.m. lectures is the growling stomach that wakes me up every morning. The West dining hall offers a plethora of options for breakfast. Ranging from the make-your-own pancake bar to the standard scrambled egg and ham, from the omelet station to various baked goods, all your cravings can be met with just one meal swipe. For me, though, no matter how many options there are in the dining hall, there is one thing I must have every morning—toast.

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BU Students Explore Healthy Cooking at the GSU Farmers Market

Fred Chang

Words by Martina Fiorentini, photos by Marissa Wu

Whether you live in the dorms or were lucky enough to grab an off-campus apartment, finding food that’s tasty, healthy and, most importantly, cheap, is always the greatest struggle of the average college student. If you’re a fan of a healthy lifestyle, farmers markets are the right place for you to buy some groceries. Luckily, you can find one every Thursday from 11 am to 3 pm in front of the GSU. Recently, I had the chance to chat with some of the vendors to learn more about their products and their experience on campus.

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Peek in the Kitchen Q+A: Toro/Little Donkey

Fred Chang

Words by TasteBUds Editing Team

The dynamic duo - Ken Oringer and Jamie Bissonnette - gave TasteBUds a peek into their two restaurants Toro and Little Donkey: 

A peek into Toro: 

TasteBUds: What about Spanish cuisine inspired you both to create the concept of Toro? Was it a specific ingredient, dish, Spanish chef, etc.?                                                                                                                      Jamie: Spanish food is all about ingredients, energy and passion. KO was influenced by cooking and traveling in Spain, and I fell in love with the style of eating.

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Reunited and it Tastes So Good: The Trio's Chicago Food Guide

Fred Chang

Words and Photos by The Trio: Amanda BaroneMarisa Catapano, and Jordan Rozenfeld

After abandoning Amanda in Boston this past spring to study abroad in London (not that she’s bitter about it), Marisa and Jordan knew that the reunification of The Trio had to be absolutely epic. Uncultured swines that they are, Marisa and Amanda had never been outside the northeast. Coupled with the fact that Jordan had visited them in their humble abodes on Long Island the previous summer, it was about time that The Trio journeyed westward to Jordan’s neck of the woods. Learning from the master planner (Amanda), Jordan created the ultimate itinerary (in PowerPoint form, of course) appropriately titled “The Trio takes the Midwest.” Like all of The Trio’s adventures, this one was all about food.

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A Taste of the Caribbean

Fred Chang

Photos and Words by Bri Garrett

What attracts most people to Dominican Republic is its crystal clear water and wind sand beaches. But if you ask me, it’s the food that makes this island a must-go travel destination.

I’m not talking about the buffet, all-you-can-eat, resort food where you’re provided with mediocre selections from a variety of different cuisines. I’m talking about true, authentic Dominican food that you can only leave the resort to enjoy.

Restaurant Luis, in Las Terrenas, is the kind of experience I’m talking about.

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Food Adventures in New York Pt. 2

tastebu

Photos and Words by Fred Chang

After a night of binge-eating, I decided the morning after, why not more binge-eating? Even though it was storming outside, I would sooner jump off the Empire State Building than throw in the towel and not continue my food adventure.  So I hopped into a cab, and went back out for more desserts! I started with the furthest from where I lived, which was Dominique Ansel Bakery.

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Food Adventures in New York Pt. 1

tastebu

Photos and Words by Fred Chang

Hi, everyone! Hope your summer is going well! If you decided to click on this article, I’m assuming you have or are making future plans to go to New York! And if you do, I am excited for you; New York has so many different kinds of cuisines, dishes, restaurants, and bakeries to offer. You definitely won’t worry about going hungry in this city. To hopefully narrow down your options, I have included several of the bakeries and restaurants I went to in my most recent two-day visit at the very beginning of summer 2016, including six different bakeries and five different restaurants! So, without further ado, let’s get into my New York food adventure!

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Life on the Line

Fred Chang

Words and Photos by: Amanda DeJesus

I believe everyone should at some point work in a restaurant. Going out to eat is something nearly everyone experiences, but it can be appreciated much more if you understand how a restaurant works. I study food and beverage management at BU’s School of Hospitality and in the summer of 2016 I was fortunate enough to intern for Glacier Park, Inc., one of the two major concessionaires in Montana’s Glacier National Park. I worked at their West Glacier Cafe and did rotations as barista, ice cream scooper, hostess, busser, waitress, and prep/line cook. These valuable experiences taught me vast amounts about how a restaurant operates, as well as how to improve the quality of my work in every position. Equally important, I developed a better understanding of the impact of customer behavior on restaurant employees.

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You'll Go Bananas for Snow Monkey's Subzero Superfood

tastebu

Words by Grady Erickson, Photos courtesy of Snow Monkey via their website and Kickstarter page

The startup industry is one of the fastest growing sectors of business today. An increasing number of these startups are involving food. According to The Entrepreneur  $2.36 billion was invested in the food startup industry in 2014.

One of these up-in-coming companies is Snow Monkey. Snow Monkey’s creation is a “subzero superfood” that is made for those who like to live a healthy lifestyle, but still want to indulge from time to time. The two Co-founders, Mariana Ferreira and Rachel Geicke, are BU graduates who first came up with the idea in their apartments right here in Boston. Snow Monkey is currently running a Kickstarter Campaign to help launch the business.

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Hollah for Challah

tastebu

Photos and Words by Natalie Goldberg

Growing up, Friday nights and holidays consisted of good food, friends and family, and catching up around the dinner table. Being far away from home and trying to find new ways to recreate this feeling have landed me within a new community at BU Hillel. I have become more nostalgic and reflective of the ability for food to bring people together. Challah has always been one of the staples for me at these special meals, especially during the process of ripping off pieces to share it among friends and family. The final product carries sentiments of ritual and tradition, representing a sense of community.

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