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Features

Filtering by Tag: TasteBUds

Healthy Cereal Craze

Marilynne Cheng

Words by Liana Giangiulio

The struggle to find healthy, affordable cereals is real. Traditional sugary choices—Cap’n Crunch, Lucky Charms, Cocoa Puffs—are among the cheapest variety. Because of their high content in sugar, their nutritional values are rather closest to a dessert and far from being a substantial breakfast. However, while most people would prefer to add that extra health kick in the mornings, no one wants to break the bank or sacrifice flavor to do so. It is true—most healthy cereals are more expensive than the usual Fruit Loops. However, I am here to prove otherwise. There are some cheaper options that are equally delicious and will keep your pockets happy.

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Ah Honey Honey

Jordan Rozenfeld

                                                              Words by: Jordan Rozenfeld

Although I usually write brunch reviews with the Trio, I ventured out on my own this past weekend. My mission: find Follow the Honey. As part of my Sustainable Energy Minor, I had the opportunity to take a Sustainable Development class in the College of Arts and Sciences. This semester I completed an independent project on the impact of bees on agriculture, which included researching topics such as the honey industry, as well as, sustainable food sourcing. This lead me to find Follow the Honey. This small business is located in Cambridge, MA extremely close to Harvard Square. Outside the store stands a beautifully written sign, describing the treasures that await inside; especially intriguing was the promise of local honey on tap. 

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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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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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Not Just a Salad: Eating Healthy While Eating Out

tastebu

Photos by Haritha Pavuluri, Words by Kelsey Lloyd

We’ve all been there.  You know you’re going out to eat, but you’ve also been keeping your eating habits in check.  So you start to mentally prepare, telling yourself over and over that a salad is the best way to go.  You’re sure of your choice; you might even develop a sense of pride.  You’ve got this in the bag; you are a walking model of health. Then when the time comes and the menu is sitting in front of you, that salad might just be the last thing you want.  But don’t worry!  These tips will get you through the dilemma—and you’ll leave the table without any unnecessary calories or regrets.

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Hillel: The Hidden Gem of delicious (and FREE) dining on campus

tastebu

Photos and Words by Natalie Goldberg

We’ve all had those days when we get super hungry, but do not feel like spending all afternoon in the bustling dining hall.  It’s 12:00pm, your stomach is rumbling, and you check the BU food app and let out a sigh because it looks like you’ll be eating cereal for lunch again… if you can even find a table.

 You could do that, or you could enter a spacious, clean dining room with food made right in front of you and no lines.  Lucky for you, it is the same price as going to Marciano Commons, Warren, or West, plus a dining point.  This dining hall is located on the 3rd floor of the Florence and Chafetz Hillel House, located at 213 Bay State Road.

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What Came First?

tastebu

Photos and Words by Fred Chang

A lifelong question that you may have been asked is, “which came first, the chicken or the egg?”

Eaten by almost everyone for breakfast, hidden during Easter, and extremely useful for most baked goods and custards, eggs themselves are a very special ingredient. Whole eggs are used for omelets, and can also be fried, poached, scrambled, or boiled. Every egg contains three parts: the shell, yolk, and the white. All three can be used in different ways in cooking.

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The Momentum of the Beef Industry

tastebu

Photos by Rochelle Li, Words by Grady Erickson

The other day I was browsing online when I stumbled across this Bloomberg Business article. Recently, a rancher in Oklahoma purchased a jet-black bull by the name of Momentum for $130,000. Now to put that into perspective for you, a normal bull sells for roughly $7,000, making Momentum about 18 times more expensive than a typical bull. Momentum’s worth stems from his genes. All of the calves that have been bred from Momentum have been prime steak cattle, gathering attention from fine steakhouses all over the country. 

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