Midnight Munchies

Bartaco (Last Brick Story)

2011-04-08T09:46:00.001-04:00

New Restaurant 'Bartaco' Hits on Food and Decor, Misses on Service
Submitted by Jamie Wollberg on Fri, 04/08/2011 - 1:42am

Port Chester has a new restaurant in town that seems to be welcoming the same amount of traffic as the Hutch during rush hour. Bartaco, on 1 Willet Ave., serves cheap tacos in an untraditional way.

The restaurant front may not be appealing to the eyes, but the moment the doors open, there is a traffic jam of smells filling the air, much like the patrons that take over the large space. This place brings a seaside vibe to an upscale bar atmosphere with bold, sailor uniform colors.

Even though the dishes are tapas sized, they are delicious and filling.

Throughout the two rooms are wooden plank tables, photographs of summery images, and woven basket lights. The main room is centered around their long bar, which can get in the way of those trying to get to and from their tables.

The best part of the entire restaurant is the beautiful outdoor seating, which overlooks the water. There are numerous open tables with lounge seating, which are incredibly comfortable, thanks to the cushions that match the navy blue and white pinstriped walls.

Their unconventional print out menu lists dozens of dishes other than their tacos, which are $2.50 each, or three for $7. There are various tamales for $3 to $6 depending on size, or guacamole with chips for $5.

However, their soft tacos are the reason for eating there. Feast upon the soft and tender red snapper a la plancha, the Thai shrimp, or the melt in your mouth chicken al pastor. For beef eaters, there is a tamarind beef that will definitely spice up the meal.

No meal is complete without the crispy, and sugary churros that come with a bitter sweet chocolate sauce that will make the senses dance. For only $7 a pop, these are not only note worthy, but also a steal.

Unfortunately, the service is not as satisfying to the stomach, or the temper.

The negatives of this restaurant center around their unknowledgeable and forgetful staff. Though friendly, they not only had the order wrong, but our waiter was unable to identify the dishes served with any confidence, or not at all.

For a restaurant with the name bar in it, they have a major problem - the bartender clearly had no idea how to make a drink. The $10 Rosita may be the only drink worth diving into.

In the summer, this will probably be the place to be on a sunny and warm evening. But if the aesthetics of a restaurant or tapas don’t fit the bill, take your dollars elsewhere.

New Vending Machine Offers Healthy Options

2011-03-20T18:33:00.000-04:00

New Vending Machine Offers Healthy Options
Submitted by Jamie Wollberg on Sun, 03/20/2011 - 5:16pm

Vending machines at SUNY Purchase College have had problems, but the Purchase College Association is offering a healthy solution. Hidden in the far left corner of the library is a bright machine that features vegan and health conscious snacks.

“2bU” is a vending machine installed at the end of December by Canteen Vending, according to Bill Guerrero, president of the PCA. Not only does the machine cater to lazy college students with a quick and easy touch screen, but to those looking for gluten-free, vegan, organic, local, or kosher snacks.

Guerrero said the machine has made approximately $300 in profit from January to Feb. 15th.

“That’s not tremendous, but it’s awareness,” he said. He said the school will consider installing more of the machines if the current one brings in enough money.

Products can range from $1.50 for chips to $2.75 for a Coba Sparkling Hibiscus drink.

“2bU” is a departure from the 64 other junky and repetitive vending machines on campus usually filled with snack food stapes like "Doritoes" or

For Junior Printmaking major Lizz de Simone, there is comfort in a routine purchase, “I haven’t been hungry in the library yet, but also I don’t recognize any of the things inside,” she said. She said she usually buys $1 snacks at other vending machines.

Problems like getting money taken, or getting billed for a vandalized machine still apply. Senior Arts Management major Camille Wallace already thinks the “2bU”’s products are overpriced, especially after she couldn’t get change back. “I pretty much lost money in the machine,” she said. “I was a little angry.”

But her passion for vegan food will make her a returning customer. “They have all these great vegan snacks and other health food stuff that I have seen before and I like,” said Wallace. “I won’t let that one time shape my opinion because I like the stuff that’s in there.”

The “2bU” isn’t the only vending machine causing frustration among students. Junior classical composition major, William Pearson, says he gets snacks from the machines regularly and doesn’t always have the best luck. “There’s one in the music building that occasionally doesn’t work,” said Pearson. “It just sort of grabs your drink and hangs out in the middle.”

Guerrero said the PCA gives refunds to students who report issues with faulty machines. Their goal is for all of the machines to be credit card accessible to help eliminate money errors.

Baked RIP

2011-03-07T10:28:00.001-05:00

Here is my last Baked: With Jamie Wollberg episode. Enjoy. :)

Our Starbucks like their Sandwiches Hot Off The Press

2011-02-24T15:15:00.001-05:00

Hot Starbucks Sandwiches, With Even Hotter Sales
Submitted by Jamie Wollberg on Thu, 02/24/2011 - 21:01
in

The on-campus Starbucks at SUNY Purchase College sells more sandwiches than any Starbucks in the country, according to Director of Dining Services Nick Mennillo.

“We average approximately 300 [sandwiches] a day,” said Mennillo. The cold and hot sandwiches sell out on a daily basis and according to Mennillo, are ordered three days a week.

The success may owe itself to a Purchase College innovation.

“We were the first college campus to have hot sandwiches in the country,” said Mennillo. “We pioneered how to serve that many hot sandwiches that quickly with one oven.”

Each sandwich is around five dollars, and work under student’s meal plans.

Starbucks employee Lisa Burstein, offered an explanation. “Even though it’s not free, it’s almost like it’s free because of the meal plan,” said Burstein.

But others are puzzled as to why the sandwiches have been such a hit.

“I’m surprised because the sandwiches here don’t seem pretty appetizing,” said Freshman Psychology Major Jessica Carlisi.

Starbucks is located within the residence hall Fort Awesome. Students who live in residence halls can grab sandwiches at their own convenience without having to travel to campus eateries in other parts of the campus.

“I buy a lot of sandwiches here because I don’t want to go to the hub, or I just want to be able to chill and read,” said Daniel Gravowski, a senior graphic design major.

Some are skeptical about the nutritional value of the sandwiches.

“They just don’t seem very good for you,” said Carlisi.

Most sandwiches are 350 to 390 calories, according to Starbucks.

There are various different combinations such as, chicken chipotle, roasted vegetable, roman tomato mozzarella, and the bacon roll sandwich.

Horton's Creates Convenience, But for a Cost

2011-02-09T01:39:00.001-05:00

Horton's Creates Convenience, But for a Cost
Submitted by Jamie Wollberg on Wed, 02/09/2011 - 03:36

Tim Horton’s Café is adding some pep to the Purchase bookstore, but the convenience might not be worth the price for students.

According to the bookstore’s manager, Tiffany Yusko, the Purchase College Association put the Canadian coffee brand into the bookstore. The coffee dispensers can be found beside the small seating area of round tables that are stationed to the right side of the store.

There are both positive and negative aspects to the new caffeine dispensary. “It’s a lot more convenient to have a coffee joint right in the middle of campus,” said junior economics major Chris Carboni, who lives in The Commons. “It’s kind of tough for me to walk all the way to Starbucks sometimes.”

However, Tim Horton’s is not part of the meal plan. Senior Director of Dining Services Nick Mennillo said that he didn’t think that this would be a big issue. However, Yusko showed some concern. “Of course it’s going to take away from the business a little bit,” she said.

Some students agree with Yusko. “I don’t think it will be worth anyone’s time if it’s not on the meal plan because a lot of people don’t really have money,” said senior Spanish language and culture major Joshua Nielson.

Others are more focused on the location. “Since it’s closer, I will probably go to the bookstore more often,” said the Chair of the Senate Brittany Mayes. “Starbucks is just such an inconvenient walk.”

Yusko said that if business goes well then it would be worth it to add other items to the café, such as sandwiches. Adding other food products would mean the store would have to put in more work to get coolers, and involve health and safety. “It was a lot of work getting that stuff and equipment in here,” she said.

According to students, Tim Horton’s hasn’t been advertised well enough because many were unaware of the change. “Not everyone is going to catch that e-mail,” said Nielson. “They may think that it’s spam or something.”

But not all Purchase students were uninformed. Major Student Activities Coordinator for the Purchase Student Government Association Taylor Gesel said he was enthusiastic about the new addition. “It’s fantastic,” he said. “I love Tim Horton’s.”

The Cobble Stone

2010-12-17T08:09:00.001-05:00

History and Hospitality Go Hand in Hand at The Cobblestone
Submitted by Jamie Wollberg on Thu, 12/16/2010 - 19:15
in

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Photo Credit: Amanda Hoffman

The Cobble Stone, located up the street from Purchase on Anderson Hill Road, is a fantastic and cozy restaurant for the holidays. The stone establishment brings history and hospitality together, while serving affordable food to patrons.

According to the Cobble Stone’s Web site, Joe Sala, using stone from the Purchase area, built the restaurant in 1917. In 1933, the eatery was officially established and became a staple dining facility for families.

Seeming small from the outside, the classic stone look gives a warm cabin feel to the meal. Though the parking lot is a little tight for the amount of consumers, the inside has plenty of room.

In addition to the wooden bar area, there are dozens of matching wood booths with green cushioning. Both the inside and the outside had wonderful holiday decorations such as wreathes, lights, and ornaments.

The staff is incredibly polite and accommodating, which makes waiting a while for the food less frustrating. Prepare to wait about 20 minutes for the appetizers. Feel free to order a glass of light, White Zinfandel wine for six dollars to calm the nerves.

However, the food is absolutely well worth the wait. If guests are compelled to order an appetizer, snatch up the filling and tender chicken quesadillas for $8.95. These are not for the weak because they contain a fair amount of jalapeño.

The main course should arrive shortly after the first course. With the extensive menu there are multiple choices that will satisfy the pickiest of eaters.

The chicken parmigiana on a roll comes with a side of steak frites style French fries that are done to crispy perfection. The chicken itself had a crunchy exterior, with a juicy interior that is matched nicely with the melted mozzarella cheese.

For coconut fanatics, there is coco loco chicken, which comes with amazingly sweet plantains, sautéed seasonal vegetables, and garlic mashed potatoes, if asked for. The mashed potatoes are slightly bland, but very creamy.

If a stomach craves a cheeseburger, order either the bacon cheeseburger or the super burger. The only difference is that the super burger also has lettuce and tomato. Both are sure to have incredibly crispy bacon that won’t disappoint the biggest bacon connoisseur.

For dessert, loosen the belt at least one notch. The Cobble Stone makes New York cheesecake chimichangas that will throw the taste buds through a loop. The fried dough creation has four big pieces filled with melted cheesecake coated in cinnamon sugar.

The one downfall to the meal was that the waiter forgot to bring a salad that was supposed to accompany an entrée. With portions this big no one had room for it anyway. Overall, the relaxed experience will make a holiday toast a necessity.

GOBBLE GOBBLE

2010-12-01T13:19:00.001-05:00

http://thepurchasebrick.com/video/1225

Southside Gets Sensual

2010-11-24T17:57:00.001-05:00

Southside Gets Sensual
Submitted by Jamie Wollberg on Wed, 11/24/2010 - 19:58
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On Nov. 20, the Alternative Clinic filled Southside with pleasure during their bi-annual Women Out Loud event. Students were able to enjoy a free sex toy raffle, female-led performances, and an activity consisting of coloring vaginas.

While waiting for the performers to start, students could admire the colorful decorations, which consisted of shiny star strands, balloons, and posters. Free condoms and snacks were provided.

The sex toy raffle created quite a commotion. With each participant receiving 11 raffle tickets, there were various enthusiastic winners.

Chloe Zetkov, sophomore photography, was thrilled that she won the vibrator, one that was dubbed “club vibe.”

“I can’t even believe it, because I usually don’t win things,” said Zetkov. “I can’t wait to go home and try it right away.”

Once the performers were ready, students quickly got settled into their seats. Numerous female performers took the stage throughout the night, including the much-anticipated headliner from New York City, Menya.

“I’m very excited for Menya, I have heard good things,” said Zetkov.

Keri Bergin, Co-Director of the Alternative Clinic, said that she is a big fan of Menya.

“They support the message that the Alternative Clinic believes in,” said Bergin. “Body and sex positivity.”

Menya has performed multiple times at Purchase, including last semester’s Women Out Loud. This was their longest and most energetic set at Purchase to date.

“I love coming to Purchase. I feel like we always have a good crowd here and everyone’s fun,” said band member Angie Ripe.

Menya’s Coco Dame also mentioned that they enjoy performing at fundraising events and “anything about sexuality and advancement, and for women and female empowerment.”

Other acts included new media junior Maggie Pakutka, who performed a solo act as "Maggie and the Hat."

Overall, many students said that the acts were strong and entertaining.

“I think its fun and there are really cool performers,” said Nicole Ferrara, sophomore sociology.

The event featured various activities to supplement the raffles and performances.

Among these activities was an orgasm competition, in which participants faked a climax and had their peers judge their performance.

Winner Erica Basco cited her inspiration for her faux orgasm, claiming that “It was based off of awkward sexual experiences.”

Students were able to color vaginas, an activity hosted by the Art Co-Op.

Sinead Kravetz, senior MSA, gave her vagina a multicolored design.

“I don’t think there’s a right way, or a wrong way [to color a vagina],” said Kravetz.

The event ended successfully, with many female identified students claiming to feel empowered.

“I always participate in the women-centered events,” said Kravetz. “I personally have a connection to it.”

Basco said she enjoyed both the playful and expressive aspects of the evening.

“I really like it because it’s a great space for women performers and artists, as well as a fun time with sex toys," said Basco. “It’s very women positive.”

Purchase Poses for Vogue Veteran

2010-11-10T13:44:00.001-05:00

Purchase Poses for Vogue Veteran
Submitted by Jamie Wollberg on Tue, 11/09/2010 - 23:49
in

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Photo Credit: Wilgris Suazo

On Nov. 4, the cinema room at The Student Center was filled with fashion enthusiasts waiting excitedly for voguing master Benny Ninja to take the stage. After viewing the film, “Paris Is Burning,” students bent into multiple poses alongside Ninja himself.

To start the event, senior and Student Life Representative Amanda Roman projected “Paris Is Burning,” on a big screen in order to teach students about the background of voguing. Roman said that she showed the movie in order to make the program well rounded.

“We also try to make it as educational as possible,” she said.

Ninja then gave an introduction to a room of about 75 fans, which included answering students’ questions. He also told the crowd about what voguing means to him.

“I take dance and I make it 3D,” he said. “It’s all mine, and I think that’s what really made me gravitate towards it.”

Ninja said that he chose to speak to college students because they are important for the future.

“Children and college students are the up and coming generations,” said Ninja. “I was a college student as well, and when I started learning to vogue and become a part of this community, this is where I was when I learned it.”

Ninja is also known as the Father of the House of Ninja, which was started by voguing guru Willie Ninja in the 1980s.

“The house of Ninja is basically a gay gang,” said Ninja. “It’s not a gang in the way you would think. We don’t carry knives, we don’t have guns, and we don’t go out and bully people. Our battles are done on the dance floor.”

According to Benny, Willie closed down the house in order to bring voguing around the world. In 2000, Benny reopened the house and took on the responsibility of being the father of the house, which means being a father figure to those who need one.

And finally, everyone rushed to the dance floor to learn detailed instructions on how to vogue from Ninja.

“A lot of people tell me voguing looks so simple until I pick up my arms and try to do it,” he said. “That’s the illusion in it.”

It wasn’t long before students lined up in rows to stretch to the house music blaring out of the speakers. Junior biochemistry major Alesia Ashley said she anxiously awaited for Ninja to explain the next step.

“Benny’s awesome,” she said. “You can tell that he’s not big headed about how big he’s gotten.”

Others didn’t know what to expect.

“I underestimated voguing,” said Roman, “It’s a legit dance.”

Students gave a generally positive response to Ninja’s personality, knowledge, and workshop. Undeclared freshman Joshua Myers said, “I love him every time I see him on America’s Next Top Model.”

Ninja left the audience with one more piece of insight before the event ended.

“We don’t have to look like a model, but why can’t we feel like one?”

Is this kosher?

2010-11-06T11:09:00.000-04:00

'Amazing Meals' are Kosher Killers
Submitted by Jamie Wollberg on Sat, 11/06/2010 - 00:04
in

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Photo credit: Jamie Wollberg

There is a price to pay for being kosher at Purchase and it comes in a little box. Hillel and Chartwells collaborated this semester to offer the Meal Mart Amazing Meals to students.

According to Director of Dining Services Nick Mennillo, not one of these meals has sold to date. Mennillo said that Campus Rabbi for Hillels of Westchester Michael Rothbaum asked him over the summer if he could help provide a kosher meal plan for students.

“I thought I could go to Nick and the Chartwells folks who are great partners with us to see if they could arrange something,” said Rothbaum.

Unfortunately, with lack of demand, there is no way to create a full meal plan for the few students that keep kosher. “I’m going to honor somebody’s wish, and if there’s one kid that wants to stay kosher and my meat hooks are in it, its not going to be kosher,” Mennillo said.

Rothbaum said he is working with Chartwells to possibly turn Terre Ve into a kosher facility. However, the plan will take time and won’t be revisited until winter break, he said.

There are 15 different varieties of the $9.95 cardboard boxes, filled with anything from kosher chicken to beef. These meals don’t need to be refrigerated and have a shelf life of two years.

The meals are loaded with sodium and only take about a minute and a half to cook in a microwave. Another drawback is that the “kosher meal plan” takes two swipes of the meal card in order to pay for one lone meal.

After a student-sampling of two of the meals, one being with chicken and the other matza ball soup, there was much to be said.

“It tastes like an experiment,” said junior new media Major Michelle Marie Charles after taking her first bite. “I can’t believe that chicken would stay okay for two years.”

“It looks like dining hall food that has been sitting around for a really long time,” said junior media, society, and the arts major Alyssa Neuner. “I don’t understand why anyone would want to eat this.”

Junior sociology major Stephanie Gallagher said she was incredibly repulsed by the not-so-amazing meals. “It looks like something my dog would throw up after Halloween,” she said.

Students who sampled the meals agreed that the $1,500 invested in these tiny, toxic meals might not have been worth it.

“I just want to break even with them, said Mennillo, “If somebody wants it, they can have it.”

Carvin away here

2010-11-05T14:29:00.000-04:00

http://thepurchasebrick.com/content/carving-competition-brings-a-big-crowd

Look who started editing

2010-11-03T21:18:00.000-04:00

http://thepurchasebrick.com/content/student-turnout-mixed-at-2010-midterm-elections

Did you vote?

Carmel with a Crunch

2010-11-02T20:08:00.001-04:00

http://thepurchasebrick.com/content/student-life-hosts-candy-apple-workshop

Ambadi Has an Indian Ambiance With Every Bite

2010-11-02T20:05:00.001-04:00

Ambadi Has an Indian Ambiance With Every Bite
Submitted by Jamie Wollberg on Tue, 11/02/2010 - 17:00
in

* Reviews

Photo Credit: Jessie Lee Rumpf

Ambadi, located in White Plains, sticks to their culinary roots and impresses customers with their classic Indian ambiance. The cramped interior is overlooked once spices and flavors fill the air.

Only taking up a small space on East Post Road, the restaurant could easily be missed. However, the food certainly fills the soul.

The storefront is simplistic, with a sign that mentions delivery and take out are viable options. Beautiful Indian artifacts decorate the windows.

Inside, the floor has simple brown tiles, but the walls are painted a bright yellow. Intricate paintings cover the walls, and are enjoyable to look at while waiting for one’s meal. Unfortunately, due to the restaurant’s size, there are only a few small square tables and chairs to seat patrons.

Thankfully, the portions are almost larger than the restaurant. Though they are not presented on fancy dining ware, the food excites with the fresh ingredients.

Ambadi is a great choice for the hundreds of vegetarians at Purchase. Among the options, one highlight has to be the Subji Saag Malai, which has cauliflower and potato sautéed with ginger, garlic, and spices in a spinach puree. Even though the appearance of the incredibly green dish may momentarily dismay, the puree is creamy and flavorful.

For spice fanatics, order the Chicken Vindaloo, which may blow your mind with its dark red, spicy gravy. The tender chicken easily falls off the bone. When the heat gets too high, try some soft and crunchy naan bread.

The most delicious item on the menu, other than the desserts, is the Chicken Tikka Masala. This recipe will satisfy any chicken fan with its semi-sweet, almond sauce.

The prices may vary, but if a Purchase student buys a combination plate, they get a discount. Ambadi is a safe way to dine on Indian cuisine without spending the money to fly to Mumbai.

HAPPY HALLOWEEN!

2010-11-01T09:50:00.001-04:00

This is my Halloween Special of Baked!

Enjoy!

The Brazen Fox

2010-10-28T19:41:00.000-04:00

When Barhopping, Brazen Fox is the Perfect Fit
Submitted by Jamie Wollberg on Thu, 10/28/2010 - 16:25
in

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Photo credit: Jesse Lee Rumpf

The Brazen Fox is a great place to start a night of bar hopping, thanks to its variety of drinks, great DJ’s, and food.

The two-floor bar at 175 Mamaroneck Avenue in White Plains creates quite a stir on any evening of the week. However, during sporting events and early Thursday nights, the place might be packed with an older crowd.

The bar’s greatest asset is the amount of space and seating. Downstairs one can find a main bar and porch area, and a small bar and balcony upstairs. The layout is perfect for the Fox's packed weekends.

The classy bar counters are white marble with dark-stained wooden frames. While patrons wait for one of their numerous beers on tap, a glass of fine wine, or a specialty drink, they can watch the game on one of the massive flat screens.

Don’t worry about the sound being blocked out by casual chatter, because big speakers are mounted on all ends of the bar.

The drinks are on the pricey side with beers running up to $6, shots for $5, and specialty drinks are $8 a pop. Fortunately, there is no cover charge, which can’t be said for most of the bars on the strip. The drinks are definitely on the strong side and worth the money.

There are only two complaints. Food service stops at the early hours of 10 or 11 p.m., and there is no designated dance floor.

With a $4 cocktail hour and special offers on Wednesday and Sunday nights, The Brazen Fox is a great place for your crew.

Yummmm Sushi meets Hibatchi

2010-10-25T18:48:00.001-04:00

Noda Nails Hibachi
Submitted by Jamie Wollberg on Mon, 10/25/2010 - 05:42
in

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Photo credit: Jessie Lee Rumpf

Hibachi restaurant Noda has earned its spot on White Plains Hamilton Avenue, largely thanks to their well-trained chefs, fresh sushi, and easy-on-the-wallet prices.

The outside windows don’t do the restaurant justice. Noda's interior brings the ancient Asian culture to life, with old pictures hung on red and white walls. The beams separating the sections are a dark brown with square paper lanterns that give off a tranquil light. Fish tanks grace the front of the eatery, and there are bamboo screens selectively placed throughout.

The space itself is broken up into three sections consisting of a drink bar, a sushi bar, and the hibachi tables that take up most of the room. The black granite tables fit up to eight people, meaning that patrons without a big party are most likely not going to be seated privately.

Noda's main courses consist of chicken, shrimp, steak, and vegetarian, with a few other options. These cost anywhere from $13 to $27, depending on the meal. Prices may seem steep, but meals include a soup, salad, shrimp appetizer, and rice.

The soup had some sort of silky, chicken broth with thinly sliced shitake mushrooms and scallions floating in it. It was slightly over-salted, but heart warming – the perfect antidote to the Fall chill.

Salads can be a little much with such filling entrées, but they're still a crispy, delicious side option. Topped with shredded carrots and mustard dressing, they were worth every bite.

Noda has some of the best sushi in the area, including their Alaskan roll, perfect for the sushi enthusiast.

Even after all the food already consumed, the chef then pulls some tricks out of his hat to further excite consumers' palates, before he places the vegetables, bean sprouts, and the main dish onto rustic clay plates. The chicken had a slight sweetness and was slightly tough, but the shrimp was grilled to perfection.

Another positive to the restaurant is the lack of pressure to finish up and leave, despite how quickly the food is prepared.

With satisfying dishes prepared in an exciting manner, Noda is a perfect blend of dining and entertainment.

Wet Your Curiosity

2010-10-24T01:19:00.001-04:00

Workshop Arouses Sexual Curiosity
Submitted by Jamie Wollberg on Sun, 10/24/2010 - 05:43
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Photo Credit: Jessie Rumpf

Eyes were kept erect in the Red Room on Oct. 13, as GLBTU and the Alternative Clinic came together for an informative and amusing sex toy workshop.

There were multiple demonstrations using various rubber body parts, condoms, dental dams, and lube. To open the workshop, GLBTU Co-President Devon Charles explained what it would entail, and opened the floor for introductions.

The workshop was lead by a panel of students involved in the Alternative Clinic, including Co-President Leslie Gurkin.

A few of her interns, such as women's studies and sociology major Harley Aussoleil and pre-med student Denise Kelly, assisted in spreading the information. They spoke about safe sex, how to have good sex, proper use of sex toys, and how to clean them.

According to the panel, a clinician comes to campus each Wednesday and birth control can be delivered there as well.

When participants were done laughing, they were allowed to grab tons of condoms, flavored lube, and informational pamphlets.

“I thought it was very informative and fun,” said GLBTU Events Coordinator Anthony O’Shea.

Gurkin mentioned that Aussoleil, who is also the co-president of the club Transaction, brought the idea for the workshop to her attention. Gurkin said that combining GLBTU and the clinic was a great way to cover the sexual needs of different types of youth on campus.

Kelly also spoke about the realities and dangers of unsafe sex. "The culture that we promote is just more open about sex and sexuality in this day and age,” she said. “It isn’t all rainbows and sunshine, and can ultimately lead to death."

Aussoleil said it’s important to feel comfortable when it comes to sex. “I think it’s important for women to have a place where they feel safe," she said. “Especially if you’re trans-sexual or trans-gendered, or if you’re a queer woman. It’s not assumed that you’re having sex with a man.”

The Alternative Clinic is open Monday’s and Wednesdays from 6 p.m. to 9 p.m. in Health Services (CCS) and GLBTU meets at 10 p.m. every Wednesday in (CCS)

Add a Little Sex Appeal

2010-10-17T22:23:00.002-04:00

GLBTU and the Alternative Clinic at SUNY Purchase College throw a sex toy workshop.

http://thepurchasebrick.com/content/alternative-clinic-and-glbtu-host-sex-workshop

Baked 3.2 The Green Monster

2010-10-17T22:12:00.001-04:00

http://thepurchasebrick.com/content/baked-with-jamie-wollberg-guacamole

Westchester's Food Court

2010-10-12T22:41:00.001-04:00

Food Court at the Westchester Offers Perfect Variety
Submitted by Jamie Wollberg on Wed, 10/13/2010 - 02:55
in

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Photo credit: Jesse Lee Rumpf

The Westchester Mall, located in downtown White Plains, offers surprisingly affordable food options in contrast to its upscale clothing stores. At the food court, there are many ways to indulge at a reasonable price.

The space is just large enough to fit a diverse group of eateries in the area. The choices are a small Ben and Jerry’s, Grillicious, Famous Famiglia Pizza, Baby Yogurt, Desert Moon Café, Charley’s, Master Wok, and a Mini Melts Machine.

There are dozens of tables spread out in the center of the room, so when the mall is at its busiest hungry shoppers have a place to sit. The tables are dark green with a black lining, and are accompanied by metal chairs with green leaved seat cushions.

To entertain guests, 12 large flat-screen televisions display the latest music videos to the entire food court.

The well-known Au Bon Pain serves more than just bread, as its name implies. The bakery and café offers rice bowls for $6.99, numerous wraps that range from $5.69 to $6.19, such as the soft and filling grilled Chicken Cesar Asiago Wrap, breakfast sandwiches, and pastries.

Their most flavorful sandwich happens to be the $6.49 chicken pesto, which is spread on rosemary Focaccia bread and accented with basil pesto.

Next is Grillicious, where one can order burgers and other grilled foods. There is also Master Wok, which is a mediocre place for fans of Asian cuisine. They have a fantastic value meal for only $5.99 that includes two main dishes and a side of vegetables or white rice.

Some tasty choices are the slightly sweet barbeque chicken, and the dark orange sweet and sour chicken with white rice. The flavorful chicken makes up for the slightly dry rice.

For those craving something different, Desert Moon Café serves salads and inexpensive quesadillas for less than seven dollars. A Philly cheese steak from Charley’s is yet another option.

The last stop on the food court tour is Baby Yogurt. Patrons are lucky because this is the only Baby Yogurt in the United States. Bubble Tea is available for fewer than six dollars, as well as basic flavors of frozen yogurt with plentiful toppings.

For those who are unfamiliar with the frozen beverage, bubble tea has a consistency similar to that of a milkshake. The drink has either a jelly or a ball of tapioca floating around inside.

The flavors are green tea, milk tea, taro, red bean, cappuccino, blueberry, honeydew, coconut, almond and mango. Their mango flavored bubble tea has an authentic taste, and the black tapioca pearls add a chewy affect.

After reviewing this meal, it is evident that there is something to please almost every shopper that strolls by.

It's THE NEXT BRICK THING!

2010-10-05T21:09:00.001-04:00

For The Brick’s first formal event of the year, the online newspaper revealed its new and official sandwich that can be ordered, and devoured, at The Hub.

The mouth-watering sandwich tastes great toasted, and can be made on either a roll, or a spinach wrap. The ingredients inside the creation are breaded chicken cutlet, pepper jack cheese, lettuce, tomato, honey mustard, olive oil, and vinegar.

Senior Director of Dining Services Nick Mennillo said he was incredibly supportive of the sandwich.

“The Brick is really solid, and a group of students who do a great job,” he said. “This is a good idea.”

Mennillo said that student organizations often have ideas about doing things in partnership with Chartwells, but generally don’t follow through.

As for sales, Mennillo said the sandwich was selling at the same rate as their bologna sandwiches, which in his eyes, he said, isn’t bad.

“It’s peaking interest,” he said. “People don’t know what it is so they are trying it out.”

Junior acting major, Waymon Arnette was one of the first to try the sandwich at its debut. “It’s good, it’s really good,” he said. “The vinegar gives a little extra tang to it, but it’s great.”

Another junior acting major, Marcus Callender, said he would buy the sandwich again if he were in the mood for chicken. “I was so hungry, and when I bit into it, I noticed how tasty it was,” he said.

Ashley Kelly, an undeclared junior, said she loved the sandwich and highly recommends it to other students.

“It’s really good. I really like the cheese, but overall enjoy the way the whole sandwich tastes,” said Kelly with a mouth full. “It’s awesome.”

The Great Disappointment

2010-10-05T17:38:00.001-04:00

Lackluster is the Word at Westchester Burger Company
Submitted by Jamie Wollberg on Sat, 10/02/2010 - 14:20
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Photo credit: Jessie Lee Rumpf

On 106 Westchester Ave. sits the Westchester Burger Company Bar and Grille, which successfully feeds patrons burgers and chicken spring rolls, but disappoints with everything else.

This medium-sized restaurant sports a modern southwestern feel, and is filled with sports fanatics. After being rushed to order, souls are soothed when watching the game on one of their big screen televisions.

The narrow bar also has televisions, despite the dim lighting of the restaurant, which makes it hard to see, or even read the menu.

Aside from the random areas of exposed brick, the classic wooden tables and floors match the brown leather seats. The most unsettling part of the ambiance is the dishrag napkins, and that the unusual sinks in the rest rooms are the best part of the look.

It would help the eatery to a have properly dressed wait staff with matching uniforms, but only some are typically wearing the standard black shirt with the restaurant’s logo.

Prices are another downfall for Westchester Burger with burgers that are around $11 to $16, appetizers $7 to $11, and main entrées $17 to $21. The appetizer is delivered to the table quickly, but the burgers and main courses take longer, ranging from 10 to 20 minutes.

When picking a starter, stay away from the $11 crab cake because it will arrive on a messy plate of homemade, red coleslaw and mayo, and be cold in the center. It’s a shame considering the filling tastes fresh and the outside is very crunchy.

Instead, snatch up the $7 delicious and equally crispy chicken spring rolls. They will not disappoint, rolled up with spinach, cheese, and chicken.

The spring rolls, accompanied by a sweet and mild chili sauce and a creamy and cool rosemary aioli sauce, gives the item an extra flavor.

For the main course, there are burgers for numerous styles. The Original WBC Burger for $13 is sure to be juicy and melt in the mouth, heavily loaded with melted and smoked mozzarella cheese, shredded lettuce, lucky tomatoes, pickles, and of course 10 ounces of prime beef. The thin fries on the side are crispy and well salted.

The waiting times were mediocre, the prices were a bit above a college student’s budget, and the food was predictable. When skimming the list of local eating spots, nothing about this restaurant was unique enough to be considered a high priority on one’s dining agenda.

Baked 3.1

2010-10-01T15:35:00.002-04:00

Hey!
So, Here is the first episode of season three of Baked:With Jamie Wollberg!

This year I am trying out the idea of having guests on the show and doing healthier, full meal recopies.

This episode features a delicious vegetarian/vegan meal surrounding Singapore Rice Noodles with an Italian twist.

ENJOY!
The Munchie Guru

Purchase Senator Profile

2010-09-30T19:48:00.000-04:00

Senator of the New Strives to Put Money Towards a Worthy Cause
Submitted by Jamie Wollberg on Thu, 09/30/2010 - 15:45
in

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Photo courtesy of Facebook

Daniel T. McCartney, newly elected senator of The Commons apartment complex, said he cares for its residents and plans to make some changes this year. His four main goals, he said, should make the Commons a better home for all.

“I came up with a lot of ideas,” said McCartney while explaining why he chose to be a film major. His creative brainstorming should prove useful in accomplishing his goals.

According to McCartney, three of his goals include fixing the barbeque in the middle of the complex, providing lawn furniture, and adding some murals to the space.

His fourth goal, he said, will probably be the hardest. McCartney wants to get a day-long music festival to take place in the middle of quad. The senator said he feels that the Commons is far away from most of the campus and would like to get more involved.

“I think that if we had a big festival, it would attract people from all over Purchase,” he said.

Another crucial part of his platform, he said, is to lower the mandatory student activities fee, and make sure that the money goes to the right people.The mandatory student activities fee is a fee that all students pay to contribute to campus services. McCartney said he was inspired to become a part of the PSGA after hearing senators discuss the amount of money they were putting towards new lights at the Student Center.

“I thought that was ridiculous,” he said. “Our budget is around $700,000 and I feel like the PSGA wastes a lot of money.”

McCartney said he plans to pull together all of his resources, including the Office of Residence Life, to help him accomplish his aspirations.

“I am in a lucky situation,” he said referring to his relationship with the Residence Coordinator of the Commons. He already met with some of his bosses to let them know what he intends to fight for.

“I think the main thing here is cost,” he said firmly. “The PSGA has funds and I will hopefully be able to tap into them.”

Support comes from all sides for this senator, especially from those who know him best. Samantha Vuich, McCartney’s girlfriend and junior cinema studies major with a minor in anthropology, supports him whole-heartedly.

“Dan had been talking about it for a long time but I never thought he’d actually do it,” she said.

Charles Nechamkin, McCartney’s best friend and a senior dramatic writing major, said that he convinced McCartney to run and became his campaign manager. “He’s a good guy,” Nechamkin said.

Major support also comes from Chair of the Senate Brittany Mayes. “I think Dan’s going to be a loud voice this year,” she said.

Senator McCartney also said he feels that fundraising could be a profitable option.

“I’m really hoping to motivate the new community,” he said. “Personally, I feel like the PSGA in years past must have been doing something wrong if this many people are running unopposed.”

McCartney said he hopes that his influence remains even when he’s gone.

“I always take a little pride in the fact that I’m from the Commons,” McCartney said. “I love the Commons and I want it to be better than what it was by the time I leave."

Melt in a pot, not in your hand

2010-09-26T13:36:00.001-04:00

A Girls' Night to Melt the Appetite
Submitted by Jamie Wollberg on Sun, 09/26/2010 - 18:04
in

* Reviews

Photo credit: Jessie Lee Rumpf

Monday nights at The Melting Pot, a fondue restaurant in downtown White Plains, are all about pleasing the ladies. For the month of September, the eatery’s girls’ night out special celebrates 35 years of dining with a 35-dollar four-course meal.

The lounge feeling and décor can be experienced at 30 Mamaroneck Ave. and many other locations around the United States. The frosted front doors are inviting upon entering, and after walking down a small flight of stairs and another set of frosted glass doors boasting their logo, patrons can enjoy a calming waterfall behind the front desk.

Dark wood panels and cream-colored walls become therapeutic and calming while waiting for a table. Even the bathrooms are designed with a Zen motif that’s accented by automatic metal sinks resembling leaves.

The restaurant is so large it would be easy to get lost, but the hostess leads the way to a granite tabletop with a built-in heating tray.

The menu is thoughtfully planned out with enough options to make stomachs rumble, but the jazz music, low lighting, and artwork could be soothing enough to carry on.

Generally, patrons choose the four-course meal, which includes a cheese fondue, salad, meat fondue, and a dessert fondue that’s sure to delight. The wait staff adds to the whole experience, as they are knowledgeable of their items.

The special titled Fondue a la France is exquisite and has a strong flavor because of the assortment of cheeses. After watching the fondue prepared tableside, platters filled with granny smith apple slices, cauliflower, broccoli, carrots, honey wheat bread, rosemary bread, and French bread accompany the fondue.

Midway through the cheese fondue, a classic and well-dressed Cesar salad, or another of choice will be brought to the table.

Next, a fondue with a sauce base such as Coq au Vin is prepared tableside, but this time, visitors cook the vegetables and meats themselves. A platter overflowing with roasted-garlic shrimp, chicken Provencal, peppercorn-crusted New York strip, duck a l’orange, and ratatouille with goat cheese ravioli is placed on the table.

Suddenly, multiple sauces such as sweet and sour, a tarragon aioli, cocktail, teriyaki, a mild yogurt based curry, Gorgonzola, and a “green goddess” are squeezed into the mix. Add that to the vegetables, which include broccoli, mushrooms, and red bliss potatoes. The cooking process takes only a few minutes and provides enough time to digest.

Finally, the meal ends with a luscious and silky chocolate fondue, also prepared tableside. There is no way to go wrong with the s’mores fondue while dipping cheesecake, pound cake, strawberries, graham crackers, fudgy brownies, bananas, and two different types of marshmallows.

By that time, patrons are likely ready to explode, but guiltless to indulge. The Melting Pot could quite possibly change the way anyone looks at dining with the girls on any occasion, especially when some chocolate is necessary.

C'mon Let's Go Downtown

2010-09-19T17:46:00.001-04:00

Downtown Dining on Display at White Plains Food Festival
Submitted by Jamie Wollberg on Sun, 09/19/2010 - 18:29
in

* Reviews

Photo credit: Amanda Hoffman

Mamaroneck Avenue became the site for the annual Taste of White Plains affair, a 6-hour festival of food and music. The White Plains Business Improvement District organized the event.

Amidst the thumping music on Sunday, Sept. 12, giant inflatable items, and decorated cars were various tents displaying some of the best restaurants downtown. Although some well-known eateries from the area like The Melting Pot weren’t represented, the food was cheap and worth every bite.

Senior journalism major Alan Moskowitz happened to stumble upon the event while trekking through. He sampled a dessert shooter from the Applebee’s tent for one dollar, and according to him, it tasted just like apple pie.

Jennifer Snyder, 23-year-old Applebee’s employee, said she was enthusiastic about the block party. “It was packed earlier,” she said. On the menu chosen by their management were fudge brownies, Blondies, and juices.

For a dollar, patrons could have bought a fudge brownie topped with whipped cream and chocolate sauce. “It’s easier to sell than other items, and everyone likes desserts,” Snyder said.

Local Indian restaurant Ambadi had a colorful and delicious tent featuring lunch boxes filled with Chicken Tikka Masala, naan bread, basmati rice, and more for seven dollars. Purchase students get a great discount at this restaurant, and they also deliver.

“We have so many Purchase students that come by,” said employee Mary Simpson. “They always come in bulk.”

Brooklyn’s Famous Sub and Pasta Shop puts smiles on local faces as they flaunted their two dollar hot dogs, five dollar hamburgers, four dollar milkshakes, sausage and pepper subs, and shish kabobs. Local Bartholomew Beriggi attended the block party with his son and feasted on a steak, pepper, and onion shish kabob.

Another White Plains native, Darlene Vazquez, brought her family to the tent because she said they have eaten there before. “We’ve always liked it and it’s been awhile since we last ate here.”

The best find of the day was likely the large three-dollar Reese’s Peanut Butter cookies at the Iron Tomato tent, which were promoted by Snapple. According to Steven Burg, one of the owners of their new management company, they were a best seller.

“What we wanted to do was put out a variety of the most popular items that we sell on a daily basis,” said Burg.

The bar and lounge tents were disappointing because of the lack of food and the limit of two beers per person. But Purchase students should still look forward to next year as long as they bring their appetites, and umbrellas.

Terre Ve or Terre Don't? My first Brick article of the year!

2010-09-02T19:59:00.001-04:00

Terra Ve Reopens to Bustling Crowds and Mixed Reviews
Submitted by Jamie Wollberg

After an 18-month hiatus, Purchase College’s most vegetarian-friendly eatery, Terra Ve, has reopened for the fall semester. With some renovations on display both in and outside the building, students returned to the facility on Monday to see if the wait was worth it.

“We made it bigger on the inside, and widened the serving area,” Senior Director of Dining Services Nick Mennillo said. “It’s twice as large, and we also pushed it back on the inside to create more space.”

Mennillo said he was excited about the reopening and proud of the most visual changes, such as a new floor, an outdoor patio, and modern lights. The front vestibule, he said, is one of the final pieces still being built, and will be worked on throughout the semester until its completion.

As students poured in and out during peak dining hours on Monday, some said the infamous issue of long lines has seemingly not yet been resolved. Molly Murphy, a student at the college, said that she waited in line for nearly a half-hour for her favorite items.

“Right now everyone wants to see it because they hear that it’s finally open,” Mennillo said. “It’s going to take some time to get things organized, and then the lines will shorten naturally over time.”

But most confusion surrounded Terra Ve’s meal schedule. Unlike before it had become closed for renovations, the eatery will not be open during breakfast, as its operating hours have changed.

As for the food, Mennillo said the menu has changed to some degree. He said Chartwells will be implementing new items throughout the year and experimenting as to which are the most successful.

Despite the occasional negative feedback, some students said they were still content with Terra Ve’s return. Chloe Zetkov, a new student, said it was a clean and welcoming atmosphere.

“The outside seating area looks friendly, and the umbrella tables are classy,” Murphy said. “I’m really looking forward to the front doors being completed.”

If you can't take the heat get out of the kitchen

2010-05-08T02:41:00.001-04:00

The Hub Suffers as Temperatures Increase

When it comes to the Hub, the heat is more than just uncomfortable. These high temperatures are making it difficult to operate machinery needed in the kitchens. According to Assistant Director of Facilities Steve Dorso, the air conditioning has not been turned on yet because of broken machinery in the cooling towers.

Senior and Chartwells employee Tanya Marshall works at the sandwich station at the Hub and also makes salads in the morning. “The meat slicers in the back are so hard to move,” she said. “The knives suck and some of them are taped together.”

To survive the heat, Marshall makes sure to stay hydrated. “So far I have been feeling alright and I have water with me all the time,” she said.

Many staff members are unhappy, yet there is a chef who claims he can take the heat of the kitchen. “I’m from the south so it doesn’t matter that much to me,” said Executive Chef Dennis Williams.

While purchasing food at the Hub, student Marianna Grady said, “I don’t want to be indoors at all.” Another student roaming the Hub, Will Levine, said he sympathizes with the Chartwells employees. “I hate the heat,” he said. “I feel for the guys who have to make the burgers.”

The Director of Dining Services, Nick Mennillo, holds the most responsibility over the Hub and the Dining Hall. “This is nothing new,” he said, referring to the temperature of the dining facilities. “This is old stuff.”

Mennillo said Chartwells took corrective action last summer at Campus Center North by installing a seven-door refrigeration system. This cut down usage of the 12 compressors that gave off a ton of heat. They also turn off all of the steamers, coffee pots, and other machines when they aren’t in use in an effort to keep cool.

He said a possible solution is to add fans to the Hub, even though it violates the health code regulations. Mennillo also said that there are no regulations or laws regarding heat and air conditioning. In order to compromise with his employees, Mennillo has allowed them to wear short sleeves when the humidity rises.

Mennillo rolled his eyes when asked when the cooling system will be fixed and turned on. “I don’t know when that will be done,” he said. “We’re gonna be sweatin’.”

Milkshakes and Waffel Fries OH MY!

2010-04-28T18:15:00.001-04:00

Local Diner Keeps Bellies and Wallets Full 24/7
Submitted by Jamie Wollberg on Wed, 04/28/2010 - 13:35
in

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Credit: Jamie Wollberg

Students who suddenly crave cheese-covered waffle fries or delicious pancakes should check out the White Plains Coach Diner.

Every college town tends to have a diner where all of the drunk and stoned students convene to grab a late night bite. The White Plains Coach Diner is ours, conveniently located near the Stop and Shop at 50 Westchester Avenue.

Diners typically offer an array of food options, especially in the breakfast area. If a diner refuses to serve pancakes at 3 a.m., you might as well walk out the door. The 24/7 Coach Diner has a huge menu with tons of breakfast treats for you to dine on at any hour.

The food is undoubtedly the best part of the Coach Diner experience. For starters, order a large apple, orange, cranberry, or grapefruit juice for less than $2. The black and white milkshakes are to die for--they are filling and so thick that they almost clog the straws. The shakes only cost $2.50 and are large to be shared with someone else if you are willing.

You can order three fluffy pancakes with a side of bacon for only $6.95. Although the pancakes themselves are cooked to perfection, some customers may complain that the bacon could be crispier.

The diner arguably has some of the best cheese waffle fries around. With your choice of cheddar or American cheese, you can make it your own. The cheese was slightly burnt but it hardly made a difference, and the taste was an affordable $3.95.

At the White Plains Coach Diner you can have anything from bagels to a $2.50 slice of pie. Never feel guilty for having dessert for breakfast or breakfast as your main course. The Coach Diner has successfully filled my stomach and soon will fill yours as well. Bon appétit!

HAPPY 420!!!!

2010-04-23T09:15:00.002-04:00

Happy 420 everyone!!!! Well, it's no longer 420 but, on 420 I had a very special BAKED: WITH JAMIE WOLLBERG.
Check it out!
Love,
TheMunchieGuru

Vodka Melon Martini's

2010-04-18T08:45:00.001-04:00

This is my special Baked with Jamie Wollberg because I finally turned 21 and culture shock. ENJOY!!!

Bar Americain

2010-04-11T11:35:00.001-04:00

Bar Americain
Saturday, April 10, 2010
By Jamie Wollberg
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Take a break from Purchase and a spin on your favorite slot machine at Mohegan Sun casino before you dine at Bobby Flay’s restaurant, Bar Americain.

The restaurant itself is typical Bobby Flay style- traditional American cuisine, mixed with New England soul and kicked up with a Native American twist. The wait staff is dressed nicely to accent the attractive ambiance. Though the outside is very "in-your-face" ( there's a giant bubble lettered sign and barber shop pole), the inside is chic. The tables are slightly blocked by a massive dark wood sculpture scattered with holes, allowing for some of the tables to be revealed. The restaurant is covered in crisp white-clothed tables, lit behind the shimmery, tentacle-like curtain.
American Bar 4.jpg
The menu, however, failed to leave a lasting impression. The dishes begin with a pricey raw bar, from $14 to $120 dollars. The bar has a small selection of shellfish including lobster, oysters, shrimp and clams. The appetizers alone could wrack up a big bill with prices from $11 to $19. However, the " Flirtini" that is made with vodka, champagne and pineapple juice can make you forget all about the check. The Vidalia Onion Soup with Vermont cheddar cheese happened to be the best item out of them all (minus the side of $9 hot potato chips with a blue cheese sauce). For a lighter meal, opt for the light Gala Apple Salad which includes walnuts, blue cheese and vibrant pomegranates. As for the main course, you can have steak anyway you like it, tender duck, the Mussels & fries, or the Green Chile Broth.

Overall, Bar Americain, shattered my view on how traditional American cooking should be (in a good way). Take a trip and indulge!

Morimoto is THE MAN

2010-04-07T15:22:00.001-04:00

Japanese Chef Prepares Cuisine That Speaks Every Language
Submitted by Jamie Wollberg on Wed, 04/07/2010 - 16:59
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Credit: Jamie Wollberg

The Iron Chef Morimoto provides his customers with a unique dining experience that is both tranquil and delicious at his New York City restaurant, Morimoto.

Located at 88 10th Ave. and within walking distance of the famous Chelsea Market, this restaurant uses only the freshest ingredients. My server mentioned that Morimoto is very serious about his meat and fish. Even though serious ingredients mean serious cash, Morimoto is certainly worth every bite.

The interior décor of the restaurant consists of warm aquamarine colors. The dimly lit, clamshell colored ceiling contributes to this feel. The two-floored restaurant has a dining room and sushi bar on the main floor, with a spiral staircase leading to the fully stocked blue lit bar and lounge. Even the bathrooms are impressive—the stalls are adorned in colorful leaves floating in a glass wall behind toilet seats that magically open as you enter.

The tables and booths vary in size; all are plain as if to be a blank canvas for the colorful food. The staff is professional and extremely knowledgeable about every dish and ingredient on the menu.

The food is delightful and beautifully presented. Sculptural dishes that are both traditional and modern are served on simple white bowls and plates. Using various color palates, the courses please both the eyes and stomach.

The menu is extensive and everything is carefully picked and designed by Morimoto himself. From the Hydrangea martini containing Grey Goose and lychee, to the tofu ‘hot and cold’ dish that is composed of a soy milk soufflé, tofu cheese cake and maple ice cream, everything is brimming with perfection.

My personal favorite was the Seafood Toban Yaki, which features a half shelled lobster, king crab, mussels, clams and diver scallops soaking in a flavorful red-miso sake-broth.

However, if you are educated in the world of sushi or desire a more adventurous meal, indulge in the $120 Omakase. This dish is the chef’s choice of multiple entrees for customers that want to sample the best of everything that Morimoto has to offer.

Feast upon incredible tuna tartars and sashimi platters that are displayed in ways you have never seen before. Make sure to order a side of their rice, or homemade ginger ale to help you digest and prepare your palate for a sweet ride on the dessert train to heaven.

Morimoto is an exquisite restaurant for people with refined taste. Dress fashionably, bring a well padded wallet and open your taste buds to an array of explosive Japanese flavors. If you are interested in a change of venue, take a road trip to Morimoto in Philadelphia.

March 4th Rally

2010-03-24T15:24:00.001-04:00

SUNY Purchase students went all out as they rallied the troops to fight budget cuts on March 4th’s “Day of Action”.

All Purchase majors were represented as students gathered at 1pm in front of Student Services to stand their ground. Students have been frustrated with the New York State Government’s decision to cut funding for programs, terminate professors, and raising tuition. The event had been organized and led by sociology and psychology senior Jordyan Mueller, the protest began with the noisy “Pots and Pans Brigade”. The Brigade, fronted by Stefan Fink, riled up students by roaming around the campus chanting and banging on a medley of kitchen pots and pans to let everyone know about the cause.
“It took a lot of me worrying and running around with my head cut off,” said Fink, as he described the effort he put into assembling the “Pots and Pans Brigade”. Eventually, everyone ended up back at the Student Services building where Mueller made an inspiring speech to pump up the students, followed by some wise words spoken by President Schwarz and numerous musical performances. It did not take long for the students to come together and completely take over the building not just during the day but the night, as well.
Mueller’s involvement was prompted by her senior project, “investigating the roots of the current budget crisis in higher education and how it impacts the function of the institution.” She mentioned this was her first time organizing a protest and being in an “activist” position. Mueller screamed into a microphone over a rowdy crowd of students before leading them into the building, “We have a bunch of beautiful faces; a lot of proud and strong people who are willing to stand up for what they believe in!”
Once everyone piled floor to ceiling into the student services, nothing could stop them. Everyone danced, had a chance to speak out to their peers, ate free food and recorded the momentous occasion. Junior dance major Katrina Cunningham said that her life has crumbled due to the economy this year. Her dad went bankrupt, her mother lost her home and her brother can’t afford to have a child because he’s paying off his loans. Referring to her student loans, Cunningham said, “I am going to school for an art and I have no idea when I am going to be able to pay that back but it’s still important enough to me.” She added, “What’s so painful is to see people come here and feel safe based on the fake money, based on the fake support system and have no perspective on how hard it’s going to be to work up what we are putting aside for this,” complained Cunningham.
There were a number of students who felt they were making less of an impact due to the relatively unorganized rally. “Perhaps it was not as organized as possible and there was definitely disparities with regards to experience, knowledge about the situation, even maturity. I am guilty of all three,” admitted Mueller. However, Fink said that, “We are making a difference right now,” and, “That’s why I say, ‘we are student’s, we are strong,’ it’s a self realization.”
The question became not, are we doing enough now, but what should the next step be. Some of the students were ready to pack their bags and head to Albany. “We are not fighting against our administrators so being in here isn’t about something that we are going to win today; it’s about getting the students to understand what a big deal this is,” said Cunningham. “What matters most is that we are talking about SOMETHING, that some sort of spark has been lit,” Mueller wrote optimistically in an e-mail.

Celebrate With Some Green

2010-03-19T10:20:00.003-04:00

Hello!!!!!! I may be sick at home but, that does not mean that the rest of you shouldn't enjoy a ST.Patty's day treat! It is NO mystery that on ST.Patty's day everyone tends to get a little saucy so, I made some brownies to sober you all up. Check it out!
MY NEW ST.PattY'S DAY BAKED!

Love,
The IrishGuru (well for the day)

Take a Spin and Win...A Naked Man?

2010-03-17T22:43:00.001-04:00

Chatroulette: The Nice, The Strange and The Naked
Tuesday, March 16, 2010
By Jamie Wollberg

At Purchase, everyone is talking about the recent craze known as Chatroulette.com Users beware - unless you want someone to ask you to show them your “junk”, stay away from this site.

The website was created three months ago by a seventeen year-old from Russia, Andrey Ternovskiy. When logging onto the website you will see a few tips and rules listed regarding safety. The website states that you must be 16 or older to use the website and that, “Chatroulette does not tolerate broadcasting obscene, offending, pornographic material and we will have to block users who violate these rules from using our service.” However, hardly anyone follows those rules. Within five minutes of entering the revolting chat room site, I saw over five interesting male parts within inches of my face, along with a few users who asked me to show some skin.

The only positive aspects of the site are that there is a “next” button to make the male parts and other offenders disappear, and a “report” button. Those features come in handy, especially when a creepy, half-naked guy appears on your screen saying, “Hey, show me your bra and I’ll show you what you want.”

Remember the 90’s when AOL chat rooms were the cat’s meow? We spent hours on them, meeting strangers around the world, but Chatroulette is taking the fad to a whole new level. Sophomore, Samantha Kerzner said that she has not used the website and that her friends who have saw mostly people who were masturbating on camera. On the flip side, she mentioned they were able to talk to a nice girl from France who they ended up Facebooking. Student Natalie Jeanmary, had harsher words to say, “I think it’s a very disturbing site, that’s all I think.” Jeanmary also said that she has guy friends who use Chatroulette purely to see “boobs.” More positive and light-hearted thoughts came from Jackie Powell. She used the website after a bunch of her guy friends who convinced her to. “It’s not for me,” she said laughing, “It’s for anyone who doesn’t have anything better to do at one o’clock in the morning.”

Have we forgotten about Facebook, Myspace and Skype?! Granted, anyone these days can join one of those communication black holes, but at least there are stricter privacy policies. Furthermore, when you are on Skype, you are only talking to people that you already know. Kerzner thinks that the idea is cool, “…but, I think it’s obviously been taken advantage of and not in the right way.” This is clearly the case with so many users, the Web Ecology Project Survey said that 135,000 people can be on Chatroulette at once.

If you think that dangers is on the upswing on the Internet now; think about what will happen to the next generation. “I would slap them [my kids] upside the head…I don’t want any of my children to be on a site like that,” said Jeanmary in a serious tone. Sophomore Alyssa Cox, feels that, “It’s up to the parents [to monitor their children]; it’s not the Internet’s job to make sure that little kids aren’t looking at anything bad.” Take care when taking a spin on Chatroulette, but you’re probably better off meeting people the old fashioned way – attending one of the interesting club meetings on campus or checking out a show at The Stood.

Sources: New York Times
Blogs.wsj.com

Tender Tandoori

2010-03-13T09:43:00.001-05:00

A Taste of India that Keeps Stomachs, and Wallets, Full
Submitted by Jamie Wollberg on Sat, 03/13/2010 - 01:10
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Photo credit: Jamie Wollberg

Tandoori, an Indian restaurant located in Port Chester, provides a traditional taste of India with their vibrant décor and dishes.

Located at 163 N. Main St., Tandoori offers reasonable pricing with their all-you-can-eat lunch buffet from Monday to Saturday for $10.95. When entering the small spice palace, an Indian statue and an anxious-to-please staff greet the hungry customers.

Once seated, patrons can enjoy a traditional low-fat yogurt drink known as a sweet lassi and relax next to a calming waterfall. The comfortable wooden chairs surround tables dressed in bright-yellow and navy-blue cloths with matching napkins.

The buffet is a vast line up of copper and silver canisters that hold sacred Indian recipes. Although Indian cuisine mostly consists of meat-based foods, Tandoori also has many delicious vegetarian options.

Don’t miss out on the spicy, hypnotizing chicken tikka masala. Also, each meal is not complete without a piece of freshly baked naan added to an over-flowing plate.

The speedy waiters are always on hand to clear dishes and refill glasses with cold water. After digesting for a moment, don’t forget to try the dessert that is included with the buffet, and usually some form of rice pudding. Or perhaps spend a little more and order one of their other desserts.

The aromatic gulab jamun consists of lightly fried dough milk balls in rose water and honey syrup and costs $4.95. There is also ras malai, which are flat, round cakes of cottage cheese steamed and soaked in sweet reduced milk with pistachio, also for $4.95.

Not only is Tandoori tasty, it is also affordable to the average Purchase student and a good suggestion for a lunch destination.

Don't Touch My Junk

2010-03-04T12:22:00.001-05:00

Chatroulette: The Nice, The Strange and The Naked

At SUNY Purchase, everyone is talking about the recent craze known as chatroulette.com. Users beware - unless you want someone to ask you to show them your “junk”, stay away from this site.

The website was created three months ago by a seventeen year-old Russian, Andrey Ternovskiy, according to thenewyorktimes.com. When logging onto the website you will see a few tips and rules listed, emphasis on “few”. The website states that you must be 16 or older to use the website and that, “Chatroulette does not tolerate broadcasting obscene, offending, pornographic material and we will have to block users who violate these rules from using our service,” however, hardly anyone follows those rules. Within five minutes of entering the revolting chat room site, I saw over five penises within inches of my face, along with a few users who asked me to show some skin.

The only positive aspects of the site are that there is a “next” button to make the penises and other offenders disappear, a “report” button. Those are great features especially, when there is a picture that comes up on your screen of a half naked guy that says, “Hey will you show me your bra and I’ll show you what you want.”

Now, we all remember the 90’s when chat rooms on AOL were all the rage and we spent hours on them but, Chatroulette is taking the fad to a whole new level. Sophomore Samantha Kerzner, said that she has not used the website and that her friends who have saw mostly people who were masturbating on camera. On the flip side, she mentioned they were able to talk to a nice girl from France who they ended up Facebooking. Student Natalie Jeanmary, had harsher words to say, “I think it’s a very disturbing site, that’s all I think.” Jeanmary also said that she has guy friends who use Chatroulette purely to see “boobs.” More positive and light-hearted thoughts came from Jackie Powell who used the website with a bunch of her guy friends who convinced her to. “It’s not for me,” she said laughing, “It’s for anyone who doesn’t have anything better to do at one o’clock in the morning.”

Have we forgotten about Facebook, Myspace and Skype?! Granted, anyone these days can join one of those communication black holes but at least there are stricter privacy policies. Furthermore, when you are on Skype, you are only talking to people that you already know. Kerzner thinks that the idea is cool, “…but, I think it’s obviously been taken advantage of and not in the right way.” This is clearly the case with so many users. Blogs.wsj.com states that, “the Web Ecology Project Survey said that 135,000 users were on at once.”

If you think that dangers is on the upswing on the Internet now; think about what will exist when you have kids of your own?! “I would slap them upside the head…I don’t want any of my children to be on a site like that,” said Jeanmary in a serious tone. Sophomore Alyssa Cox, feels that, “It’s up to the parents [to monitor their children]; it’s not the Internet’s job to make sure that little kids aren’t looking at anything bad.” In other words, watch out because there are some scary things on the internet these days. Be safe especially because, “there is enough internet porn out there anyway,” commented Cox.

Listen to the Sounds

2010-03-04T12:19:00.000-05:00

A new Purchase band, The Vigilance Committee, hosted a show at the Food Co-Op on Sunday evening. Harmony showed through in more ways than one.
If you have yet to visit the Co-Op’s urban and relaxing environment, you are missing out. Though the area is cramped, there are plenty of cozy chairs and sofas to sit on. You can chose your accommodations can be made, from sitting at the counter and ordering a home-style tea in a mug, to being close to the small carpeted stage. The Jazz and slam poetry vibe, made it the perfect place for The Vigilance Committee’s first show.
But first, the groovy, hip-hop group known as The Party Tribe kicked off the show at 7:30 pm. Next up, Michael Korb, signed with Winged Disk Records, shared his Saint James, NY, acoustic and indie-rock sound. Then, The Vigilance Committee commanded the crowd’s attention with their talent and contagious energy. Recently broken up Olken, ended the evening with a strong performance, creating a close bond between the band and audience.
The Party Tribe, made up of Michael Forzano (bass), Mike Zeffiro (keys), Kenny Schwartz (drums), and front man Marco Lamas (guitar) were deserted at the last minute, by their M.C. To make up for it, they had two free-stylists and one singer from the audience join them on stage. After the set Lamas, who was hyper with adrenalin said, “we are all sweaty messes right now hopefully that’s how you know it’s a good show.” Their performance can be summed up by their motto, “the groove is so important to us…we are all about the feeling,” explained Lamas.
The multi-influenced Vigilance Committee excited students with their diverse sound. The bands creator and front man Peter J. Scoma, not only plays guitar but, is the core writer and singer. Stephanie Babirak, their harpist, assists Scoma with her strong vocals. The other two members of the Purchase band are bass player Johnny Germthe and Phil Corso on drums.
Corso said he began putting the show together over winter break by emailing General Program Coordinator, Andrew Kuhl and Sam Schacter who then “presented” to the Co-Op Show Coordinator, Stefan Fink. Fink booked the show for the band, while Corso put the bands together. “A lot of people came so, it felt good,” Corso said enthusiastically. He mentioned that he had not played live in two years but had been playing drums his entire life because his father was a drummer. The tightly knit band has a long history with Scoma and Corso playing together since high school. Once Scoma came to Purchase this year, he decided to put together the band after playing in other bands with Germ and knowing Babirak. The next step for the band is to play as many shows during the semester as possible and, “hopefully, this summer we can go crazy,” said Corso.
Olken, managed without their percussionist because the rest of the band members certainly have a lot to offer. With Kevin Henthorn playing guitar and signing, guitarist and vocalist, Bob Raymonda and Chloe Tompkins singing and playing the accordion, they very well might be one of Purchase’s most original bands. Yes, they have a typical indie sound, however, during their last song they proved to be anything but ordinary. Before their last number, they felt the need to point out how they normally use heavy drums for the song so everyone was welcome to bang on anything they could find. At that moment, there was an incredible act of magic, as the soul of Purchase was revealed while students passed out books and keys to bang and shake around.

Sophomore Lisa Burstein, is living proof of the pulling power of The Vigilance Committee - she attended the event even though she rarely sets foot in the Co-Op. “It’s usually a good time,” but, “I don’t know if I would ever actually just come to the Co-Op,” she said. Regardless, The Vigilance Committee succeeded in bringing together the different sounds and people of Purchase.

50th POST!!!!!!

2010-02-26T11:05:00.001-05:00

WOOOOO!!!!!!!
For EVERYONE who actually READS this blog, THANK YOU!

To celebrate I am going to post the new Baked With:Jamie Wollberg Epi

Only for Olympians

2010-02-26T11:02:00.000-05:00

Olympic Wraps
Thursday, February 25, 2010
By Jamie Wollberg

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Watching the U.S.A rack up Olympic medals can make you work up an appetite (especially if you’re juggling homework and a campus job). So, to occupy your stomach while you watch your favorite game, I’ve prepared a cheap treat! In Honor of our Olympians such as Shaun White and Lindsey Vonn, I’ve rolled up my “Olympic Wraps.” You can’t go wrong with the white tortilla as a base and various berries, red and blue M&M’s, golden raisins and Nutella as the filling. It’s not the healthiest of snacks, but it’s almost as sweet as winning an Olympic medal.

1.First, spread a thin layer of Nutella evenly on one side of the tortilla.

2.Next, slice up two strawberries and lay the slices flat, horizontally across one half of the tortilla.

3.After the sliced strawberries, put some blueberries, golden raisins and M&M’s on the same side.olympic2.jpg

4.Finally, carefully and tightly, roll up the tortilla horizontally. Now, you have a quick and simple treat to enjoy while watching the Olympics!

Another Midnight Desire Article

2010-02-19T09:33:00.000-05:00

Food: Midnight Desire recipe
Thursday, February 18, 2010
By Jamie Wollberg

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The Purchase winter blues can kill romance fast, especially with 99% of the population hiding in hibernation. Luckily, I’ve made the perfect recipe to set the mood- a trail mix better known as “Midnight Desire.” This snack is the perfect way to arouse your taste buds and your partner (their taste buds, of course). Taking only five minutes to prepare and with all of the ingredients found a shuttle ride away at Stop and Shop, it’s hard to refuse. Relax, enjoy and kiss the blues goodbye!
Midnight Desire
1. Take a large bowl and pour in a little less than half a big bag of the pretzels of your choice.
2. Pour in a small tin of almonds and a package of dried cranberries.
3. Next, take a package of Nestle semi-sweet chocolate morsels and put them in a bowl that can go in the microwave. Heat them up with an occasional stirring every thirty seconds, until melted. Make sure to not forget about it because no one wants burnt chocolate!
4. While the chocolate is melting you can crumble up a four to six Nature’s Valley Honey and Oats granola bars into the bowl.
5. Last but not least, once the chocolate is melted douse the ingredients in the bowl with it and mix it up. Place in the refrigerator for ten to 20 minutes in order for the chocolate to harden and you are all set!

Getting Kozy

2010-02-17T17:06:00.000-05:00

Find Fresh Eats with Fresh Perspective at Scarsdale's Katzenburg Kafe
Submitted by Jamie Wollberg on Tue, 02/16/2010 - 18:41
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Photo courtesy of Katzenburgkafe.com

Purchase students have been ripped off when it comes to having available healthy and vegetarian food. Yes, there are such options on campus in places like the Hub, the dining hall, and the absent Terra Ve, but the attractions such as the salad bars are less than aesthetically pleasing.

But to make up for such voids that the college’s eateries might be unequipped to provide, there’s Kozy Katzenburg Kafe and Deli of Scarsdale. Located just give minutes off the Hutchinson River Parkway, Katzenburg’s, as residents of Scarsdale call it, feeds people of all ages and tastes.

Katzenburg’s fulfills expectations for all possible desires. From the adorable café-style setting to the ingredients that tease all pallets, this small restaurant and catering business thrives. The menu options are endless, whether you’re craving a small salad made with five tasty ingredients of your choice, a tuna melt that will melt your heart, or sweet potato fries that will knock your socks off.

The best part of the sweet and savory place is the decent pricing. Before becoming agitated by their famous and not so small $8.99 salad, visitors must understand that they get to choose from a base of romaine lettuce, field greens, or spinach. These bases are followed by dozens of the freshest vegetables, cold pastas, segmented fruits, grated cheeses, cubed meats and rice noodles called “crunchies.”

Vegetables range anywhere from baby corn to cucumbers that can be partnered with delicious cold ham or grilled chicken. They can also toss in, or put on the side, one of their many delicious dressings such as the Chinese, balsamic, Caesar, bleu cheese, and many more. Aside from the salads, their incredibly filing sandwiches cost from $7.99 for the tuna melt to $8.99 for a turkey Rueben.

As for a salad that balances savory with a slight, salty-sweet taste, start with the basic romaine lettuce and prepare to arouse all of your taste buds. Ask for them to mix in grilled chicken, the colorful cold pasta, corn, peas and chilling cucumbers to be dressed with Chinese dressing.

For dessert, try one of their soothing iced coffees or a soft cookie. Another great aspect of this place when the dining experience is over is the sturdy containers that make it easy to grab and go.

Going to Katzenburg’s is hardly a chore once you embrace the secrets of eating healthy. With friendly service and crispy croutons, Katzenburg’s Kafe and Deli is a win as long as you are willing to make the trip.

The deli can be found online at http://www.katzenbergkafe.com/ and has hours Monday through Friday, 7 a.m. to 7 p.m and Saturday and Sunday, 9 a.m. to 5 p.m.

For Your Oral Pleasure

2010-02-13T20:19:00.000-05:00

For Students, Food Delivery Has its Ups and Downs
Submitted by Jamie Wollberg on Sat, 02/06/2010 - 20:58
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Winter at Purchase usually arrives with the urge to stay indoors and have food delivered to your door, but sometimes ordering in can become more of a chore than a treat.

Whether you crave spicy wings or appetizing Chinese food, there is a restaurant for you. However, be prepared, because some services can run costly and include long waits.

What is it about places like Ming Dynasty, Campus Wings, or Michael’s Pizza that makes students cringe or hesitate to order in? Sophomore William Sklar said he usually doesn’t order delivery when on campus because his meal plan is sufficient.

Michael Murphy, freshman, said that he refuses to order take-out because of its poor quality. On the other hand, freshman Patrick O’Neill and sophomore Amanda Colban have slightly more positive views about delivery.

“I generally don’t order in food because I am broke as a college student, but there are a lot of times I wish I could order in after being left unsatisfied by a dining hall meal,” said Colban.

It is essential when waiting for a meal to arrive to be patient, especially when it comes to late nights. Colban said that she and her friends once waited three hours for Campus Wings to arrive with their 3 a.m. treat.

There are times when ordering in is a satisfactory option and fast solution to a hunger problem. O’Neill said he tends to do it when he has money and doesn’t want to eat at the same campus eateries he is used to. “The best thing about ordering food is that if you’re working, don’t want to be social, or take a long walk, then it’s convenient,” he said. “My personal choice would be General Tso’s chicken and dumplings from Ming Dynasty.”

He said that some people order from Sunshine Pizza, which he referred to as disgusting, and that students who order from there are just looking for a quick fix. “The worst part of it is that it’s not nutritious and it can be costly if you do it a lot,” said O’Neill.

For students like Murphy who said that Brooklyn Pizza is the way to go, it all comes down to avoiding that sometimes long and freezing trek to the Hub. Still, for him to order, there would have to be cheaper prices and food that’s actually worth paying for.

Welcome Back From Chartwells

2010-02-13T20:16:00.001-05:00

DHall Gives a Sweet Welcome Back to Purchase
Submitted by Jamie Wollberg on Tue, 01/26/2010 - 14:49
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Even though the Dining Hall still featured its famous long lines for omelets and waffles, it also ushered in some improvements for the spring 2010 semester. And although home cooking is infinitely better than anything Chartwells could serve, it still helps to know that they are putting in the extra effort.

On Sunday, Jan. 24, the long lines during brunch made my friends and I frustrated, so we instead gravitated towards the bagels and tater tots. The best part came as we headed into the main room. Everyone I was with was about to scream because of the lack of seating, but the platters of fresh Rice Krispies Treats, assorted mini donuts, and corn muffins was worth the frustration.

To my surprise, the drink machines were also functioning, and at full capacity as well. In the desserts section, the coffee supplies were up to par along with a small selection of ice cream bars. However, the eatery needs to step it up with that ice cream considering that its only competition, The Hub, has a selection twice as big.

If this all seems too heavy, there’s always the option to make your own sandwich or salad. Unfortunately, the salad area isn’t always safe because the ingredients might be left out too long. The same goes with the meats and cheeses for the sandwiches.

The consistent crowding around the waffle section poses an imminent problem in which some restructuring may be in order. Switching from condiments to packets might be feasible, but would cost a few extra bucks.

If you have a sweet tooth, I would suggest dousing the scrumptious and soft Rice Krispies Treats with the sweet chocolate syrup. The syrup can also be drizzled lightly over a waffle, or poured into a cup of coffee.

Though there have been improvements made since the beginning of last semester, Chartwells’ mission is still unaccomplished. They will need to open their wallets, get creative, and listen to what the students want if they are to be completely successful.

Maybe nothing will happen. Maybe they just wanted to appear as if they were improving by giving us one memorable Dining Hall experience. Either way, it’s time for Chartwells to prove itself even further, because the students of Purchase College may be getting cranky and restless.

What Does Your Mother Make?

2010-02-13T20:13:00.000-05:00

Students Thankful for Home Cooked Food
Submitted by Jamie Wollberg on Sun, 11/29/2009 - 14:04
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Thanksgiving is a holiday where people are supposed to be thankful for what they have. When everyone goes around the table mentioning what they are thankful for, you usually hear things like family, friends, and wellbeing. However, at Purchase College, no one is walking around blessing the food. Instead, most students are thankful once they’re at home for the delicious food their families have made to complete their Thanksgiving dinner.

One of the rare exceptions to this story takes place at my house considering that my parents cannot cook. Aside from the occasional macaroni and cheese, the home cooking I miss the most would have to be my both of my aunts’ cooking and baking. Stomachs that attend are happily satisfied from the tender turkey to the exceptional pies and tarts.

Students Elena Wegmann, Lisa Eadicicco, and Mike Murphy, had favorite dishes that only their mothers can perfectly cook. They spoke of dishes containing Italian secrets and Pumpkin pleasantries as their salvation.

“My mom makes Poutinesca, which is a sauce with Kalamata olives in it and she puts pasta on it, or I like pasta with broccoli rabe,” Wegmann said. She said her fondest memory was when her mother made fried Veal that was breaded and rolled in bacon. “That made it extra good."

Eadiccicco said her favorite dish that her mother makes is also an Italian favorite. “I really love when my mom makes Lasagna. You can never eat Chartwells lasagna because it’s just disgusting.”

Murphy said he looks forward to beef stew with beef, onions, carrots, celery, potatoes and wine when he visits home.

Both Wegmann and Eadicicco said they missed home-cooked food primarily because Chartwells didn’t compare. Eadicicco said, “It’s hard because Chartwells isn’t high quality food. Sometimes they are very hit or miss.”

For Wegmann, the break is a good chance to catch up on her culinary skills. “I just miss cooking my own food,” she said.

No matter how you celebrate Thanksgiving with your family and friends, hopefully you realize how lucky you are to stuff your face with delicious food that doesn’t require dining dollars. At least remember to thank your family chef’s because for once, you will not have a stomach ache after eating the food. Happy holidays!

My Pride and Joy

2010-02-13T20:07:00.001-05:00

I did a food safety video on Chartwell's at school. Chartwell's is the company that feeds us in our Hub, dining hall, Starbucks and Terre Ve (when it reopens). It was a really hard video to do but, a lot of fun. Remember that eating food isn't fun unless you are eating safe!

WANT MORE SMORES

2010-02-13T20:03:00.000-05:00

Another Baked:With Jamie Wollberg

Baked: With Jamie Wollberg

2010-02-13T19:57:00.001-05:00

You have read about the recipe, now here is the video!
Kettle Crack!

Water Woes

2010-02-13T19:18:00.001-05:00

Bacteria-Infected Water in Alumni Poses Problems for Residents
Submitted by Jamie Wollberg on Thu, 11/12/2009 - 19:33
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Three sinks in Alumni Village tested positive for bacteria earlier this month according to numerous emails from the Office of Residence Life, inconveniencing the daily routines of multiple residents. The sinks are located in buildings six and eight of the apartment complex.

The college receives its water from Westchester Joint Water Works, which supplies water throughout Westchester County. According to the apartments’ Office Manager John Byrnes, students have since been constantly updated on the cleanup of their water.

“A telephone call from the consultant was received on Friday, Oct. 9 indicating that water in buildings six and eight had tested positive for bacteria,” said Environmental Health and Safety Officer Edward Musal. He said he assumed that E.coli caused the water to make students sick, but a second opinion was deemed necessary.

A consultant from Aerobiology Laboratory Associates Incorporated said that there was no E.coli present in the water after a considerable amount of retesting. Tests showed that the backflow preventers, which are used to stop water contamination, might have provided a place for bacteria to grow. “Currently a contract has been requested to inspect all backflow preventers in Alumni Village,” said Musal.

Senator of Alumni Benjamin Shweky said, “The water tastes rancid, like blood and metal combined into one element of rusty fiction." He said that the water is consequential and endangering to the students' health and daily lives. “The water in the washer makes the clothes smell bizarre and rinsing one’s mouth in the bathroom after brushing teeth is an adventure, every time,” he said. “It’s as though water has become the enemy of the apartments.”

Holly Cheser lives in building eight and said she has been unable to use the tap water, which has forced her to eat out instead of taking the risk of cooking with it. “I haven’t seen this problem occur before, but it is a huge inconvenience to my daily routine as this problem has lasted at least a month,” said Cheser. She said she is also annoyed because she purchased a Brita pitcher and filter at the beginning of the year to save money on water.

Tony Washington, who lives in the New, said that he has never encountered a problem with his water. He also said he had no idea the problem existed. Brian Schleyer said that people in Alumni told him that they were not meant to drink the water. He said that while his water in his Olde apartment “is not overly disgusting, it has a hint of metallic taste.”

Cheser said that students in the affected apartments have been compensated in $45 dining dollars, which hardly covers water considering how much a single bottle costs. She wrote an email to Byrnes about this, but was told that her letter had to be reviewed by facilities. After very little progress she sent a second email containing the statistics and math of drinking water costs.

She said that humans should be consuming 64 ounces of water a day, which means that with bottled water being a $1.30 each, the school is not compensating enough. Since the problem has been occurring for over a month now, students should have received around $150. “I think it’s unfair that we are paying over $1,000 a month to live in Alumni, and for services we are not receiving,” she said.

Dhall Gives Some TLC for the Holidays

2010-02-13T19:15:00.000-05:00

The Dining Hall: A Review of Sunday Night Food (October 18)
Submitted by Jamie Wollberg on Tue, 10/20/2009 - 23:48
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The Dining Hall has created quite an atmosphere with the harvest décor and assorted treats that represented the fall season. The salad sections were finally up to par, which was also a special addition.

That is not to say that the greasy foods weren’t extra greasy, or that the hash browns have gone down hill. But overall, the eating establishment did make some important improvements for the change of the seasons.

The colorful and plastic tree leaves wrapped around the stairwell provided a very warming feeling. There were also bouquets of fresh flowers of different colors spread throughout all areas, including the food stations. The most impressively decorated part, however, was the spot next to the utensils where there was a big display of piled up hay, flowers, pumpkins, and a small scarecrow.

The campus eatery also managed to build upon its growing impression with major changes at the salad bar. The ice was piled in big chunks and was actually cold. The containers were far from sloppy and they were much larger, especially for the premade salads.

This evening’s salads were white bean, pesto potato, chef salad, and artichokes with green goddess dressing. Everything was clear of flies and the clean organization made it easier for students to reach all of the vegetables. The best addition by far was the cut up cheeses that consisted of havarti, Brie, and Gouda.

But as per usual, the Dining Hall always manages to find ways to disappoint in some way or another. The staff managed to make a spelling error for one of their dishes, which they named “Broccoli Rape.” This also came in a month commonly recognized as “Rape Awareness Month.”

The feta pizza, vegan sausage, and pepper pizza were clearly overcooked. The Philly cheese steak pizza was also a disaster because it looked overloaded with ingredients and disgustingly greasy.

Sunday night hamburgers and cheeseburgers were something to stay far away from, as they looked greasy enough to stick to the ceiling. I almost cried when I passed on the hash browns that were huge chunks that seemed mostly dry. The most upsetting realization was the fact that the Belgian waffle machine was missing.

Lucky for the Dining Hall, they still managed to get some of their dishes right. The roasted chicken and white fish weren’t very appetizing, but were prepared well. The mashed potatoes looked very creamy, and the sautéed squash was colorful.

There happened to be a wide range of unlabeled desserts including the dry banana nut muffin, various cakes, a fruitcake, and an apple pie. Congratulations Dining Hall, for doing something right.

So the Dining Hall is making a significant effort now, but will they be able to continue in the positive direction they are heading? I am starting to have faith in the categories of sanitation and the holiday displays, but these are all additions that should have been going on since the very beginning.

Dhall is Designed for This Dude

2010-02-13T19:12:00.002-05:00

The Dining Hall: A Review of Sunday Night Food (October 11)
Submitted by Jamie Wollberg on Tue, 10/13/2009 - 21:57
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In response to those requesting that I modulate my criticism of the campus Dining Hall, I decided to gain another perspective and interviewed sophomore Will Sklar. He had nothing but positive and heartfelt words for the campus eatery and made me consider giving it some more positive feedback.

Sklar spoke highly of the vibrant atmosphere. "There's a lot going on, and you could see everybody getting up and moving around.” He said he was enthusiastic about the masses of students showing their support by eating together at the facility.

He later commented on his favorite dishes, adding that the baked ziti tasted wonderful. “I don’t know if it was of some Italian origin, but it looked really good,” he said.

In addition to the baked ziti that Sklar had commended, he also ate two slices of pizza, which surprisingly were not as oily as they typically are. “It was more like the perfect texture,” he said.

To balance the evening’s meal, he created his own simple salad made up of lettuce, green peppers, and dressed in Italian dressing. He commended the quality, and said the vegetables presented were fresh.

He said he wasn’t disappointed that he couldn’t find a dessert of interest. Instead, he happily drank a citrus peach drink, which tastes fairly different from my personal favorite pass-o-guava. “Maybe if I tried it again and again, it will eventually grow on me.”

“I think that they need trays. It would make life so much easier and I see it would totally fix the place up,” Sklar said in response to the facilities’ decision to rid it of food trays last year to engage in more environmentally friendly practices. “I feel that the whole green phase we were going through is totally over.”

Though he was mostly satisfied with the status of the Dining Hall, Sklar said he was bothered by its organization. “I think the stations need to be reorganized. They put something that is used often in the wrong spots.”

He also said he was elated with the close seating environment. “I like it a lot; we are perfectly placed and it’s very personal.”

Describing the scenery, he smiled when mentioning the hectic atmosphere of people eating, relaxing, and conversing. “Everyone is having a good time and you are in the middle of it,” he said.

According to Sklar, the Dining Hall went through rough times last year, but improved immensely because of the numerous changes that were made. “Now everything’s five stars.”

Towards the end of his meal and after failing to reminisce over the campus’s tragic loss of Terra Ve, I felt bad about some of the things I had said about the infamous Dining Hall. “Go get you’re meal on, it’s the place to do it,” Sklar said as his Sunday dinner had ended.

Purchase With a Positive Spin

2010-02-13T19:09:00.001-05:00

The Dining Hall: A Review of Sunday Night Food (October 4)
Submitted by Jamie Wollberg on Tue, 10/06/2009 - 11:14
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Considering that I have been bashing the Dining Hall constantly, I figured I needed to lighten things up so that the kitchen staff doesn’t feel like total failures. In other words, I decided to make it work.

You would actually be amazed to know that if you put certain dishes or ingredients together, you can make a gourmet meal. Somehow, the Dining Hall picked up on this theory as well.

After the usual swipe, I had to check out the various salads that I normally refuse to eat. This Sunday, the Dining Hall staff decided to try mixing the White Bean Salad, the Chef Salad, the Marinated Cauliflower with Red Pepper salad, and the Cajun Pasta Salad with some wandering flies. I know that I just recommended mixing and matching ingredients, but that is not exactly what I had in mind. If they proceed with these kinds of blends, they will soon be hearing from an angry Food and Drug Administration.

The roast beef had a grey tinge to it, which led me to skip the relatively normal looking corn. The hotdogs were a definite “no,” but I had to taste the potato and rosemary pizza. I didn’t realize that potatoes would taste good on pizza, but if the crunchy texture of the potatoes and cheese were less of a problem, it would have been perfect. My hash browns were also in poor form as they were cold and undercooked.

Positive aspects of this evening's dining experience were that the vegetables, and meat slices looked the freshest I have ever seen them. I have to give the staff credit even though the flies that used to hover over the vegetables and meat slices now hover around the premade salads.

I was frustrated to find that there was no more dessert nearly 30 minutes before the Dining Hall closed the doors. A good restaurant should be fully stocked with all featured dishes throughout the serving schedule. If there were actually ice cream cups, I would have made my own root beer float, which couldn’t be easier to create. All you have to do is take a cup and fill it with the root beer from the soda fountain and then you can add the chocolate and vanilla ice cream cup.

My meal was satisfying overall because I was able to eat with a feeling of accomplishment. I like to pretend that enough people are reading this so that opinions will be voiced which in turn will lead to change. The Dining Hall is going in the right direction, as long as they get creative and attempt some new recipes. I will not give up, so stop moping and mix in some damn spices.

DHall never pleases all

2010-02-13T18:56:00.000-05:00

The Dining Hall: A Review of Sunday Night Food (September 27)
Submitted by Jamie Wollberg on Wed, 09/30/2009 - 00:18
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The Dining Hall is starting to get tiring and I don’t mean in the sense that it makes me want to go to sleep. The staff is putting out the same types of dishes every Sunday night and has included especially disgusting, old, and watery looking salads.

The coleslaw looked bland and the couscous with vegetables looked like it had been sitting out for days. Additionally, the tofu was oozing out of the ceiling. I have seen so much tofu in the D-Hall that I am starting to wonder if they are asexually reproducing.

Some major improvements need to occur or I won’t have a reason to continue this column. Dishes need to change more often, and that means variety. I don’t want to see the same pizza every night with one herb choice. Nor, do I want to fear the identical scary sandwiches that appear to be transitioning into a new life form. If I have to see slowly molding sandwiches, then at least let them include different ingredients and bread types.

This evening, I decided to take a stab at the interesting looking margarita pizza, which happens to be my pizza of choice. The dough had not been fully cooked and the vegetables still needed to be thawed out. Don’t even get me started on the parsley that was far from finely chopped up, but the chefs had no problem making it bitter by overcooking it. The cheese was cold and beginning to harden against an inexcusably terrible sauce.

Before I bravely seized my slice of pizza, I chose to put a giant hash brown on my plate. You have to understand this was my last resort because somehow the delicious hash browns they usually have were missing in action. Even though The Dining Hall needs some more regular changes in its menu, they should also hold onto the certain dishes they make very well such as the soft and salty hash browns. Anyway, the giant hash brown was actually soft and warmed on the inside with a light brown, crispy outer shell.

After taste testing, I resorted to the usual dessert that follows every meal. The chocolate chip cookie was actually soft and chewy, but unfortunately, the banana cake was an entirely different story. The dense cake along with its intense banana frosting was too much of a strong flavor, and I didn’t even touch the yellow type cake sitting next to it.

“The fries were good this evening,” said student Patty Ebert with a big smile. Comments like this make we wonder if I am sometimes too tough of a critic. Maybe I have strangely evolved taste buds, or maybe I want to actually make a difference in what and how we eat at school by writing this column. Only time and future articles will tell if I am Purchase’s Munchie Guru after all.

Hub Sandwhich's Heal

2010-02-11T20:51:00.000-05:00

Purchase Students Take Their Sandwiches, and Their Cesar, Very Seriously
Submitted by Jamie Wollberg on Thu, 09/24/2009 - 19:18
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Who makes the best sandwich at The Hub? What ingredients go into it? And if it were up to you, what would you name your creation? Ask 10 different students and you get 10 different answers. It is a commonly understood fact that Purchase students take their sandwiches very seriously.

Wandering around campus, I immediately approached Mary Divincenzo and Lisa Eadicicco and noticed that both felt the need to incorporate their Italian heritage into their creations.

Hailing from Rochester, NY, Divincenzo prefers hers on a sub roll filled with peppered turkey, mozzarella, and pickles dressed with red wine vinegar and olive oil. When asked why she chose those ingredients she said, “It’s good and it tastes awesome.” She said her favorite Hub employee is Ethan Crook and she would name her masterpiece “The Italian’s Healthy Choice”.

Eadicicco, who grew up in Staten Island, NY, goes for a different Italian combo. She likes ham, mozzarella, and roasted peppers on a whole-wheat roll. “I like Italian food and it’s what I’m used to,” she said.

“It tastes like ‘amazingness’ and Cesar makes it best,” she said.

Zora Gussow and Erica Basco share an interest in vegetarian options.

Gussow is also from Rochester, NY and enjoys “Hummus, roasted vegetables and Munster cheese on an onion roll.” She chose those ingredients because they just started making hummus at The Hub and she was inspired by a bagel store near her home that has a “Mediterranean thing” with Munster cheese and roasted peppers.

Gussow said she especially enjoys the texture of her sandwich and the fact that there is no need for extra dressing. “I would name it the Mediterranean.”

Basco from The Adirondacks said she craves a multigrain roll with roasted vegetables, tomatoes, lettuce, onions, and mayo. She said she likes her creation the best because the ingredients are “tasty” and combine “vegetables and goodness.” Her sandwich name of choice is “A Fucking Amazing Sandwich.”

J.T. Shepard-Blankenheim and Julie Mulderig said they enjoy anything that incorporates a chicken cutlet with cheese and vegetables.

Shepard-Blankenheim, from Burlingame, CA, likes his spinach wrap stuffed with a chicken cutlet, lettuce, tomato, onions, honey mustard, and American cheese. He credits the combination with helping him live a healthy and active life style. He would name his sandwich “The Awesome Sandwich.”

Mulderig is from Binghamton, NY and also favors a spinach wrap. She prefers one with a chicken cutlet, provolone cheese, and lettuce, onions, cucumbers, and honey mustard. “I like it because it’s delicious and it tastes like chicken, onions, lettuce, and honey mustard.” Her favorite Hub employee is Cesar and her sandwich would be called, “The Best Sandwich.”

Alyssa Neuner, also from Staten Island, NY, yearns for turkey, ham, cheese, lettuce, oil, and vinegar on a plain roll. “I chose them because I feel like they’re based on the classic American sandwich - ham and cheese. It tastes like sex on a roll,” she said. She added that her favorite Hub employee was Cesar and she would name her culinary creation “Ham Wich.”

“I just have my boyfriend pick out different sandwiches for me,” said Jazzlyn Rutel in reference to employee Ethan Crook. Rutel, a White Plains, NY native, believes Crook’s sandwiches are so addictive that they “taste like crack.” Accordingly, she would name hers, “the Crookie Monster.”

Crook is from Mattituck, NY on Long Island with interests in roast beef, pepperoni, chicken cutlets, roasted peppers, tomatoes, cucumbers, and occasionally lettuce, olive oil, vinegar, and muenster cheese, mayo, and honey mustard on a wheat roll. “I tend to stay away from the onions because I don’t like to kiss my girlfriend after I eat them. I make the best sandwiches and I would name my masterpiece the ‘Beast’,” he said.

After all of these interviews I was starving and I am sure you are too. I suddenly had the urge to visit Cesar who appears to be The Hub favorite. It seems like no matter what you like in your sandwich, The Hub could make it happen.

there's no business like Jew business

2010-02-11T20:49:00.000-05:00

Dinner Table Chaos Marks Another Successful Rosh Hashanah
Submitted by Jamie Wollberg on Sat, 09/26/2009 - 15:17
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When it comes to Rosh Hashanah, my family is not exactly into the idea of blessing the candles, the challah, or the wine for that matter. Instead, we congregate in the kitchen before the meal begins to cook my Uncle Chuck’s gourmet matzo ball soup, and fight over who will be the first to taste his famous brisket. My family may not be the most traditional Jewish family in America, but we certainly know how to celebrate family.

A lot of preparation goes into this massive artery-clogging meal. As usual, Uncle Chuck and Uncle Kenny (neither of whom are actually my biological uncles) are an hour late due to traffic and being stubborn about what time they should have left. Everyone is starving to the point where, when Chuck and Kenny finally arrive, we rush to help carry in containers of soup, brisket, gravy, and anything else with a high sodium content that could be conjured up.

Once everyone’s in the house, Chuck and I kick the family out of the kitchen. Immediately, he begins ranting and raving around the kitchen yelling, “Jamie where’s the salt? Go get the salt; I need you to taste it for me - I can’t taste it, because my sinuses are killing me!” The pressure is on to get all the food on the table before my Dad begins to scream that he’s hungry. To keep him at bay, I bring out the chopped liver that always makes me queasy just thinking about it.

After much flailing of arms and more screaming, the food is finally on the table. Before anyone can even start a conversation, we dive into our meal as if we had been scavenging for it across the Egyptian deserts for centuries. Passing every single plate around the table is mandatory. Once everyone has filled their plates with sweet kugel, crunchy string beans covered with almonds, brisket smothered in gravy, and matzo ball soup that warms your tummy, conversation begins.

“Where’s the wine?” is screamed across the thin long wooden table, easily ten times. The second my glass is filled with white wine I begin to sip and try to forget how dysfunctional my family is. The meal is considered a success if the lit candles aren’t knocked over, and the tablecloth isn’t drenched in gravy and wine.

In an attempt to entertain myself, I endeavor to interview my Uncle Chuck on the topic of kugel. Unfortunately, because everyone is trying to speak at the same exact time, I have to scream at the top of my lungs in order to get a response. I manage to get an answer between chews. “Kugel is a noodle casserole made with cream, eggs, white raisins, cranberries, big noodles and milk,” he explains. It is basically the most fattening dessert eaten during the course of a meal you could ever imagine.

The night ends with swollen tummies and tears from laughing so hard. For the millionth time we raise our glasses, say “Shana Tova” and “Happy New Year.” The chaos becomes worth it because we got to eat extremely high calorie food as a dysfunctional family. I wouldn’t have it any other way. Le chaim!

Starbucks is not for slimming down

2010-02-11T20:43:00.001-05:00

Starbucks' Pumpkin Spice Latte is Not Their Healthiest Option
Submitted by Jamie Wollberg on Thu, 09/24/2009 - 00:43
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Everyone knows about the concept of the “little black book.” It’s a treasure trove of resources containing, as an example, all of the phone numbers for booty calls. Many people don’t know about the black book of Starbucks. The black book contains the most lethal secret of Starbucks -- the calorie count. For health conscious consumers, they have created a little nutrition pamphlet.

I fingered through the pamphlet pages trying to take in all the listed numbers. Eventually, I found the Pumpkin Spice Latte, my favorite drink at Starbucks. The season has just begun and I could not be more excited, but as I am trying to lose some weight, I began to wonder how many calories I was ingesting with every heartwarming cup.

The pamphlet is well done minus the fact that not all of the drinks are listed. The colors used are the ones you see all around any Starbucks you enter. The cover represents the company very well by having a design representing people drinking various drinks underneath a headline saying, “nutrition by the cup.” The outer pamphlet sections cover “keeping up on nutrition, order your drink your way, and numerous drinks with their calories.” The inner sections feature a list of drinks and their calories. Surprisingly, the Pumpkin Spice Latte is not included – probably because it’s a seasonal special.

The calorie count seemed to rise with every drink as I scanned through the list. It was almost as if every cup included a meal of pure caffeine. I have come to know a few people who work at Starbucks. I was curious to find out if barista Mary Divincenzo was aware of the calories in every precious Pumpkin Spice Latte. She guessed that there were 450 calories in the drink. Thankfully, the Starbucks Web site clarified that a tall Pumpkin Spice Latte with two percent milk is 300 calories. That is still a large number, but the pamphlet gives you suggestions on how to make your drinks less fattening and lower in calories.

As disheartening as it is to learn that I am drinking 300 calories regularly, I am at peace knowing that I can lessen my caloric intake just by changing the milk type or not adding the whipped cream (even though it’s the best part). I may try soy for a change, or switch to an iced Pumpkin Spice Latte, which can lesson both the calorie and fat content of a drink according to the pamphlet. Now, I can stay up late to do my homework knowing that I won’t have to feel guilty when grabbing my favorite energy booster, Starbucks’ Pumpkin Spice Latte.

*

Mediocre Methods

2010-02-11T20:41:00.000-05:00

The Dining Hall: A Review of Sunday Night Food (September 20)
Submitted by Jamie Wollberg on Mon, 09/21/2009 - 15:18
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My Sunday, Sept. 20 “family” dinner at the D-Hall was filled with laughter and strange tales of the weekend. Incredibly, my dinner choices this evening were much better than usual. It was as if the D-Hall had completely changed their staff. For once my hash browns were not burnt to a crisp; they were cooked properly. My bow tie pasta was more than edible; it was just al dente enough. But hey, let’s not get our hopes up. There were still various scary-looking dishes laid out.

As I joined in the stampede of students rushing into the food area I eyeballed everything that was around me. As always, I overlooked the salad because the horror stories they told me at The Culinary Institute of America about buffets (especially those serving vegetables) made me never want to eat again. Panning to the left I found the vegetarian pre-made salads area. I was afraid to go near them and I am saying this based on the little I was able to see from a quick glance. The rest of the vegetarian and vegan area had a million tofu dishes that seem to self-replicate every Sunday.

No better than the vegetation station is the same damn pasta station that never seems to go away no matter how badly I want it to. The red sauces are rumored to have real tomatoes in them now. Mazel Tov! The pizza is looking less edible as we move through the month which is not really that surprising.

Even though I am extremely tired of mediocre pasta there was no other choice. I guess I was in a trance from the decent hash browns I tossed onto my paper plate. The bagels looked stale, but the waffle station actually looked clean for five minutes. I never go within a foot of the sandwich making station because a buffet with meats is even worse than one with vegetables. From the safety zone I was able to spot these mini cut-up sandwiches and some of them looked like they were starting to come alive.

After all of that I left the main area to grab my Pass-O-Guava juice, which tasted like nectar of the gods. Eventually, I grabbed my Cocoa Crispies and was ready to sit down and enjoy. During dinner my friend and roommate Mary Divincenzo ranted and raved about her latest culinary sensation, a peanut butter and jelly sandwich with one side covered in cream cheese. She is so thrilled that she originally didn’t want me to divulge her recipe in fear that people would love it just as much, leaving none for her. Her concern confirmed that D-Hall is living up to its reputation as the sketchiest dining hall around.

Purchase DHall

2010-02-11T20:35:00.003-05:00

Hey!
If you haven't noticed, I have changed the point to my blog. I'm not saying that I am leaving you without future food secrets but, this blog is now mainly being used for professional purposes. I am starting to post all of my clips on this blog. The reality is that most of my clips are food related anyway but, don't be surprised when there are some articles with different topics.

Enjoy!

Student Guru

The Dining Hall: A Review of Sunday Night Food (September 13)
Submitted by Jamie Wollberg on Sat, 09/19/2009 - 17:04
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This past Sunday, Sept. 13, my friends and I ventured off to the usual dinner at Dining Hall. Realistically this journey is undertaken because of tradition, and not so much because of the food quality. Ever since the first week of freshman year my friends have dragged me to the D-Hall every week. I used to hate it no matter what was served, unless of course I made myself a Belgian waffle. These days I have a more modulated opinion.

I have to give D-Hall credit -- this year’s food is better than last year’s. I was actually able to find something edible this time around. I ate ziti pizza, hash browns, quiche, pasta with peas dressed with a raspberry vinaigrette, carrot cake with a “cream cheese” frosting, and Cocoa Crispies cereal. This strange combination was made possible because of the D-Hall’s varied culinary offerings.

Overall, the dishes were average. The ziti pizza was okay considering the chunkiness of the sauce. The dough happened to have a good consistency and since the cheese was store bought (as opposed to processed) that was obviously the best part of the dish. The pasta was too al dente.

The burnt hash browns hardly deserve to be rehashed. Unfortunately I do have to mention the quiche mostly because it was so bad. It tasted as if I was chewing on fake cheese. Quiche is supposed to be delicate and light in texture – their version was so dense it could have been used as a paperweight.

Pasta and peas with the raspberry dressing was interesting to say the least. The vinaigrette was really delicious, but so much had been poured on it that half of the pasta was pink. The unevenness of color was not appealing. Also, a dish that puts pasta and peas together is too random for my tastes.

I must take a deep breath as I attempt to calmly tell you about the intensely negative feelings I have towards the “cream cheese” frosting covered carrot cake. The “cream cheese” frosting did not taste like cream cheese nor did it have the soft and fluffy consistency that it should. Fortunately, the cake part was undercooked so I was able to get the whole thing down my throat pretty easily.

On a lighter note the Cocoa Crispies were fantastic as always, which makes it easier not to hate the D-Hall. What it all comes down to is that going to the D-Hall is an experience. Everyone has to be subjected to that experience at least once, even if it means spending the rest of the day in the bathroom.

Midnight Desire

2010-02-11T20:28:00.003-05:00

Hey everyone!
So, the first episode of Baked: With Jamie Wollberg is up and running!

Please let your Midnight Desire's run wild especially, with your significant other.

Lovers Lane,
TheLoveGuru

Sliming in the snow

2010-02-09T21:00:00.001-05:00

This is a Hercampus.com article that I co-wrote with my editor.

The Purchase Diet
Monday, January 25, 2010
By Susan Varghese, on campus, Jamie Wollberg, eating, and dieting

Diet

The holidays can bring great things, like family, the end of a stressful first semester and tons of delicious food. However, for most of us, the holidays bring something worse…about a dozen extra pounds.

Here at Purchase, after a severely glutinous break, it’s seems like dieting is really becoming an issue. With the greasy chicken tenders and extra cheese quesadillas, a question of fulfilling a craving or eating a salad often arises. There are always healthier options and diets differ for everyone, so you don’t have to resort to a chunk of lettuce for dinner.

For some, location is everything. Sophomore, Erica Basco likes the idea that she is able to make her own food at home, so she can be in charge of what and how much she eats. Although she tends to drink more coffee at home than school, she says she also drinks more water. Her biggest problem is that the vegetarian restaurant on campus, Terre Ve, closed down. Even though our beloved Hub (Purchase’s fast food heaven) and ever so slowly changing Dinning Hall added some vegetarian options, they’re still using too much cheese and sauce. “I feel better when I eat healthy even when I eat a lot,” Basco says.

Freshman, Jennifer Talkachov, is trying to eat more fruits and vegetables in order to say goodbye to the junk food and cholesterol. “I’m sort of on a diet. I’m keeping a food diary and I’m going to try and work on exercise,” says Talkachov.

Doniger says, “A lot of people don’t like the way they look…sometimes it’s hard to restrain yourself.” Though she is confident in her appearance, she says, “It’s kind of concerning when somebody who’s fifty pounds skinnier than you says, 'Oh, I’m so fat.'” She also notes that one of her friends actually has an iPhone application that counts calories, so she can keep track throughout the day.

What are we doing to ourselves?!

There has to be a way to be healthy and happy, right? The key is to start small.
Try eating smaller amounts at a time. In between breakfast and lunch, have a handful of almonds or a fruit. To cure the after-lunch slump, munch on a 100 calorie snack (they’re great for on-the-go)!

When you’re at the hub, skip the pizza and order a sandwich on wheat bread or get a gym buddy. This way, you have encouragement and a friend to push you even when you’re feeling lazy. Our gym is getting more extensive every day with brand new equipment constantly being added, take advantage! Also, remember alcohol, especially beer, has a lot of calories, so unless you want to have a beer gut for bikini season- go easy with the parties.

HOLY WHOLE FOODS!

2010-02-09T20:54:00.003-05:00

Hey foodies!
So, this semester I am writing not only for thepurchasebrick.com but, for hercampus.com as well.

This is one of my blurbs on Whole Foods.
ENJOY!

Food: Have an Organic Orgasm at Whole Foods
Monday, February 1, 2010
By Jamie Wollberg

whole foods

Tired of the processed food the dining hall? Looking for a natural, healthier option? Look no further, there’s a huge Whole Foods in White Plains- right down the block from the Westchester Mall. There are some great finds there, most items are a little pricey for students, but reasonable. If you’ve been on a search for an organic heaven, this may just be the place for you!

Unfortunately, there are some minor disadvantages to shopping in this edible wonderland. The price to pay is that Whole Foods is always stuffed with busy shoppers. The store becomes an arena of angry soccer moms chatting away on their headsets, cranky workers from the area on their short lunch break, and the occasional screaming baby. My suggestion is make sure you take advantage of the quieter, after dinner hours.

Digging in, once you take your first step through the door it’s clear that Whole Foods has the most gigantic and varied produce section. Starting with their juicy organic navel oranges from California for only $1.49 a pound and moving over to their beautiful display of regularly misted, organic vegetables, most of which are grown in California. Under the misters lie a plethora of vibrant mustard greens for $2.99 a pound, red radishes for $1.79 for each bundle and bok choy for $1.99 a pound to feed your Asian cravings.

As you pass the bagged avocados from Mexico and the arrangement of fresh, crisp apples grown in Washington, you can’t miss what must be one of the most useful parts of the section-“Meal in a Minute.” The $4.99 make-your- own salad station allows you to pick out as many of the sliced cucumbers, sliced button mushrooms and other vegetables that you want in your personal salad. If the one minute salads aren’t enticing enough, they have plenty of other stuff to satisfy your cravings.
Store Hours: Open Daily 8am-10pm

Journalism 2: Story #1 Terre Ve (Restaurant at SUNY Purchase)

2010-02-08T10:56:00.001-05:00

Terre Ve No Longer Away: Finishing Touches

September, 2009, was supposed to bring the exciting reopening of the revamped Terre Ve to expectant Purchase students. Even the non-vegetarians were looking forward to the completion of the nearly $1 million project.

Are you wondering why Terre Ve failed to reopen this past September? Students of all eating persuasions are still furious that the construction on their beloved Terre Ve was delayed. With the spiraling rumors going around, students are becoming more and more impatient. Unfortunately, there seems to be multiple answers behind the disrupted construction. Senior Director of Dining Services, Nick Mennillo claims that the delays were caused by the remodeling of the Health Services ceiling. However, Capital Facilities Planning Project Manager, Charles Wellcome, e-mailed that the delays occurred because of the weather and material delivering problems. “Contractors are not my most favorite people…when the weather was nice last summer, they did nothing,” laughed Mennillo.

Commuter Jazzlyn Rutel said that she is furious about the delay because Terre Ve is the midway point between the Hub and Starbucks. Sophomore Mary Diviencenzo enjoyed having a place close to the dorms to have breakfast. Rutel has a hard time believing that the construction will be finished in time for even the next semester because of the school’s track record with delays involving other construction sites. “It will be ready because it’s under my control,” Mennillo responded confidently.

Hoffmann Architects, inc., has designed the entire plan, which includes a beautiful and convenient out door patio as well as more space upstairs for students to sit. According to Mennillo, the biggest issue in completing the project has involved replacing the leaking glass front. He said that Terre Ve will most likely be finished in thirty days, but that there is no point in hiring people for two months or opening the patio during the winter.

At least there will be numerous improvements made to Terre Ve overall, starting with new additions to the menu. “We are going to try to get a little more earthy,” said Mennillo as he described the plan to have flat bread pizzas and more “grab- and- go type stuff.” Another major difference is that the hours will probably extend from eleven am to eight pm. On the other hand, the return of Terre Ve will not mean removing the vegetarian options that are now available at the Hub and the dining hall.

The bottom line is that Purchase students are incredibly attached to Terre Ve and they will not be satisfied until it reopens. “It was the best food on campus,” and “It was delicious and healthy,.” said Rutel. Her favorite food at Terre Ve was the quesadillas and though there is Zona Mexicana at the Hub, it’s not the same. Divincenzo had been a fan of grabbing a large amount of garlic bread pizza right before closing. “It tasted like real food,” said Rutel enthusiastically, “They need to open Terre Ve a.s.a.p.” Wellcome urged students to be patient, “I think the end result will be well worth the wait,” concluded Wellcome.

Take Care With Tea

2010-01-13T12:12:00.004-05:00

Hey everyone,
Sorry that I am not on time this week, but I am beyond sick. I don't know about YOU, but when I am sick I rush to the cough calming TEA. Whether you want to admit it or not there is nothing better for you than the flavorful liquid glides down your sore throat. I decided to dedicate this post to my TOP 5 TEA FLAVORS!

TOP 5 TEA FLAVORS:
1.Cinnamon
2.Apple
3.Pomegranate
4.Peach
5.Passion fruit

Put A Salad In Your Step

2010-01-06T14:34:00.001-05:00

HAPPY NEW YEAR!!!!! With your health on the line, or maybe because you just want to shed some of that apple pie from Christmas, you might want to munch on something nutritious for a change. My personal recommendation - head over to your local salad bar – in my case it’s a Katzenberg’s Kafe, http://www.katzenbergkafe.com and grab a SMALL, but flavor packed salad that will surely give you all you need to get through your day.

MY FAVORITE SALAD:

1. Romain Lettuce
2. Grilled Chicken
3. Cold Pasta
4. Peas
5. Corn
6. Chinese Dressing

Munching on that instead of junk will definitely turn your frown upside down as you start burning those pounds off and energizing into 2010.

Marshmallow Mockery

2009-12-29T11:02:00.003-05:00

I know that I am a day late, but I had no time to post yesterday. To make up for your sadness caused by lack of my post I shall entertain you with this video.

http://www.youtube.com/watch?v=playnmJB_TI

Enjoy the rest of the holiday!
The Munchie Jewru

Holiday Spirit Shared by Your Jewru

2009-12-21T23:47:00.001-05:00

Happy Holidays Everyone!

I am sorry that I didn’t post last week! I was swamped with finals and my crew lost my footage of the snowball episode.

ANYWAY…considering that it’s the holidays I felt it was necessary to discuss how important food is to the traditions we follow.

Hanukkah is celebrated with Latkes and Apple Sauce. Christmas is celebrated with Ham and Apple Cider. SOME PEOPLE celebrate the holidays with Chinese Food. I’M NOT ONE TO JUDGE.

Food is something that is universally shared. Every culture has their little additions to the culinary world that make it special AND we ALL get to enjoy them. By sharing our dishes and traditions we are sharing a little part of ourselves.

NO MATTER WHERE YOU ARE THIS HOLIDAY REMEMBER TWO THINGS:

1. Food brings people together
2. Share food with those who have none to spread the holiday happiness ESPECIALLY, during these economic times.

HAPPY HOLIDAYS!
The Jewru

Soooooooo High Snowballs

2009-12-07T14:32:00.001-05:00

*This is a holiday munchie for college stoners. I prepared this recipe on my TV show “Baked: With Jamie Wollberg” and I will be posting the video shortly. Enjoy!

Happy Holidays Stoners! Now, I know that it’s finals week and your all FREAKING OUT, but I am more than sure that you are toking on your half hour breaks. Well, I am here to tell YOU about my snack called, Sooooooo High Snowballs, which only take about 17 minutes to make! You are going to need to steal from your dining hall, or buy your own, Dried Shredded Coconut. You are also going to need a big handful of baby marshmallows.
First thing you need to do is grab a SMALL bowl and line the bottom with shredded coconut until you can’t see the bottom. Next take your marshmallows and throw them into the bowl and pop them in the microwave for 20 seconds. Make sure to stop the microwave after 10 seconds and check to make sure that your marshmallows are just slightly melted and soft because otherwise you can’t form your ball.
Next take more shredded coconut and cover the marshmallow surface. Then pick up the marshmallow and coconut mixture and try and mold it all into a ball, while simultaneously, adding more shredded coconut to the ball. It’s going to be really sticky, so you may want to WASH YOUR HANDS with WARM WATER a few times as you do this, but as you add more and more coconut, it will get easier.
Once your ball is completely covered with coconut and no longer sticky you can throw the snowball on a plate and put it in the fridge for 15 minutes. At this point you can go on your sacred break, burn one, and be back in time for your Sooooooo High Snowball.

FINALS FILL HER UP STARBUCKS

2009-11-30T14:33:00.003-05:00

This entry is dedicated to all of the College students out there working on their finals.

I am SO sleep deprived, and I just got back from Thanksgiving break yesterday. This is a SERIOUS problem. Finals are causing my mood to change every FIVE minutes. Finals are causing me to go insane. Finals are taking my sleep away. As much as I want to KILL finals, they are an inanimate pain in my ass. So instead, I run to STARBUCKS.

During the holidays, all of the STARBUCKS get spiffed up. Special care is given to each and every seasonal drink. My newest discovery is the Caramel Brulée Latte.

If there is anything that is going to keep me awake, it will be these warm caffeinated holiday drinks.

Happy Holidays,
Munchie Guru

Toke Before Turkey

2009-11-23T12:23:00.003-05:00

Happy Holiday's everyone!!!!

As all of you know Thanksgiving is later this week, so for my TV show "Baked With Jamie Wollberg" on BRICK TV (my school newspaper's television show)I decided to let everyone know I how I was thankful AND how to make Pepperidge Farm Corn Bread Stuffing out of a bag. CHECK IT OUT!

http://www.youtube.com/watch?v=5V3cc6IFTRo

Gobble Gobble,
The Munchie Guru

Losers OR Leftovers

2009-11-16T09:58:00.000-05:00

We ALL have those LAZY nights where we cuddle up with a movie and our favorite stuffed animal or those girls’ nights where we gossip over popcorn and hot chocolate.

There is ONE key ingredient that these momentous occasions deserve and that is LEFTOVERS. Some people are opposed to them, but I think there is NOTHING BETTER than left over Chinese food, or cold pizza.

Consider this a rant FULL of knowledge. Leftovers have HEALING POWERS and there is no doubt in my mind about that.

My personal favorite is Chinese food from Chopstix in Scarsdale, New York.

I guarantee that reaching for you’re greatest guilty pleasure late in the night from the ice cold fridge WILL SAVE YOUR LIFE.

Be a life savior,
Munchie Guru

Feel Good About Food Safety

2009-11-13T15:56:00.002-05:00

Hey everyone,
I made a food safety video at SUNY Purchase about the food there. Check it out!

Love,
The Munchie Guru

Moo Moo Milk With Marshmallows

2009-11-09T12:59:00.001-05:00

The fire is emitting a warm glow enhancing the appearance of the family and friends surrounding you.

Happiness is filling you to the brim - HOWEVER, something is clearly missing. Your throat is dry and your palate is craving the hot drink of Winter that you miss from childhood.

What are YOU missing? Swiss Miss Marshmallow Lovers Hot Chocolate!

The mini marshmallows that cover the top of your FAVORITE mug make the depressing weather seem less miserable. The soothing chocolate flavor sliding down your throat causes warmth to caress your neck.

On any given snowy day you can always find me with a mug full either in front of the fireplace, or in front of the T.V. Allow yourself to be flooded with memories as you fill yourself with the BEST Hot Cocoa Mix around.

Drink yourself into chocolate oblivion,
The Munchie Guru

Get Baked On Halloween With Jamie Wollberg

2009-11-02T15:36:00.002-05:00

Hey Everyone,
I did a new episode in honor of Halloween! Pothead Pumpkin Seeds are a healthy way to enjoy the season.

The Swedish Are Coming!

2009-11-02T14:50:00.000-05:00

Happy belated Halloween everyone!

We ALL know that the BEST part of HALLOWEEN is sitting down at a large table and dumping out a HUGE bag of candy.

If you are of the OLDER GENERATION you are probably finding yourself sneaking some assorted treats out of the “trick or treat” bowl you offered to the little kids.

You are either a chocoholic, or a sweet and sour fiend. The reality is that candy is candy. No matter what, that first bite of your candy of choice is going to be BLISS.

Now, I am a major chocolate fan myself, but this year I fell for something completely different. The FAT FREE SWEDISH FISH now come in MINI PACKS that are not only cute, but also swimmingly delicious.

MY ADVICE: grab THESE for a treat when you are DESERVING.

Hope you’re Halloween was wicked,
The Munchie Guru

Strawberry Sunday's

2009-10-26T14:32:00.000-04:00

I am NOT referring to an ice cream sundae of any kind.

THIS TIME, when I ventured late in the morning to the vending machine, I grabbed STRAWBERRY POPTARTS.

I think my favorite part of the STRAWBERRY POPTART has to be the hard, white icing. However, the STRAWBERRY FILLING has a nice soft consistency.

For a dollar and fifty cents you can enjoy two STRAWBERRY POPTARTS or any of the other flavors they offer.

Maybe I am becoming the Breakfast Guru…

The Munchie Guru

The Luck Of The Little Bites

2009-10-19T14:53:00.003-04:00

In general, we tend to take Little Bites full of a nauseating amount of calories. That said, Kellogg’s Mini Wheats Little Bites Honey nut are different. A pint sized, but tummy filling sack of Little Bites are only a miniscule 100 calories.

It just so happens that two of my friends and I went on a road trip to Maine. On the trip we brought two boxes of Kellogg’s Frosted Mini Wheats. In each box we were graced with a package of the Little Bites. Considering we were in the middle of nowhere and had a small amount of food because of our low budget we felt blessed.

NO, LUCKY!

I decided that since the trip was a success and the only thing we didn’t plan on bringing was the Little Bites that they must have brought us some form of luck.
With Lady Luck on my side,
The Munchie Guru

Creepy Candy Corn Crunch

2009-10-12T14:15:00.001-04:00

HALLOWEEN is coming up and there is no BETTER time to play around with baking recipes! This midnight snack was created during a roommate bonding episode, and consists of creamy peanut butter, candy corn, and saltines.

In general, I am NOT a fan of candy corn. I love it for the tradition, but the sugary, fakily colored triangles aren’t my thing. However, my taste buds led me to combine the following three ingredients.

First, take two saltine crackers and lather them with smooth Jiff Peanut Butter.

Second, place three candy corn on top of one of the peanut butter covered sides of a saltine.

Finally, place the saltines together to make a sandwich and enjoy a lightly sweet, nutty, salty snack that may shock your taste buds.

Happy almost Halloween,
The Munchie Guru

Want to get baked with Jamie Wollberg?

2009-10-08T20:23:00.003-04:00

EMERGENCY POST!!!!!!!!!!!!!!

Last night after a week of incredibly hard work MY SCHOOL'S online newspaper premiered our pilot episode of BRICK TV!

Our TV show has various segments and ONE of them is MINE. Remember this recipe?!

BAKED WITH JAMIE WOLLBERG

Breathing Belgian

2009-10-05T02:50:00.001-04:00

Mmm. I walk outside bundled up and breathe in the FRESH smell of Fall, yum. I don’t know about you, but my FAVORITE snack during the Fall is a Belgian Waffle topped with Reddi Whip or whipped cream and Aunt Jemima maple syrup. Lucky for me the SUNY Purchase dining hall fills that need for me. Going to the DHall with a group of friends is awesome in and of itself. HOWEVER; having the ability to make my own Belgian Waffle and hot chocolate is priceless.
Stay warm,
The Munchie Guru

The "Naked Truth" About Nutrition

2009-09-28T14:15:00.001-04:00

I CAN’T believe it. I finally found a NAKED drink that I LOVE. Watermelon Chill Bare Breeze is the most incredible watermelon drink I have EVER had.

I was with my roommate and best friend Mary at The Hub - a dining hall at SUNY Purchase. She went over to the “healthier drinks” and grabbed this one. “Will you try this with me? I am scared to try it alone,” she pleaded. This is me, so of course I had to try it.

There was NO doubt in my mind that this wouldn’t at least be a decent drink because I LOVE watermelon and watermelon flavored things, but this drink was REVIVING.

On the colorful wrapper that highlights cool colors there is a side with a sweet list of the fruits incorporated in the drink, “Slice of watermelon, Strawberry, Lots of Yummy White Grapes, a hint of Apple, Lime, and Aronia.” The wrapper also displays the honest slogan “The Naked Truth” which truly speaks for the drink.

The drink’s texture is as smooth as the taste is sweet. What I LOVE is that you can taste every one of the fruits in the mixture on its own. As a whole the “100 % natural juice” drink is PERFECT.

Melt In Your Mouth Molasses

2009-09-21T14:50:00.001-04:00

We all know that EVERYONE enjoys the cliché cookies and milk at midnight, but what if I were to tell you I FOUND a cookie so soft, chewy, and delicious that milk is the last thing on your mind.

WE HAVE A WINNER!!!! Chews Molasses brought to you by the always fantastic TRADER JOES are mouth watering.

I came home for Rosh Hashanah dinner to find an array of snacks displayed for me on the kitchen counter. Okay, so they weren’t EXACTLY for me, but they were calling to me for sure. Regardless, the first thing that caught my eye were the molasses cookies. I’m sure if you were looking into my eyes you would have seen little round molasses cookies rotating in them.

These cookies are now the love of my life. Well they might as well be. The cinnamon and sugar with a kick from the molasses drives the taste buds into an opiate like state.

Munchie Madness

2009-09-14T14:54:00.001-04:00

Oh. My. God. I just ate a snack that I swear came from God’s hands. Munchies Cheese Fix makes me feel like I am eating cheese snacks from PARIS. Okay, so it’s not gourmet, but the salty and cheesy feeling I have in my mouth is good enough. My friend bought it from the vending machine at SUNY Purchase. I was a LITTLE skeptical at first, but I am a proud ARIES to tell you that I was SO wrong. Forever now I will be a Munchie’s Cheese Fix fan!
Grab and Go,
The Munchie Guru

Nice Noodles

2009-09-08T14:49:00.001-04:00

What are the two food and/or beverage items always kept in a college dorm room?

BEER AND CUP OF NOODLES.
It’s true. I am VERY serious. If you ask your children what they are consuming at school, or what is in their refrigerator and they say something different they are LYING.

Cool it parents! You all did the same when you were in college because Cup of Noodles is timeless. 2 to 3 minutes in the microwave with a little water and you are in heaven.

It’s the LAZY snack of the century. It doesn’t matter if you are a guy, or a girl because EVERYONE is eating it.

Just last night I was hanging out with my guy friends and they suddenly disappeared to indulge in the vegetable and noodle filled cup. I saw ONLY smiles.

As a college kid it is also important, no VITAL to save what very little money you have. Thankfully, Cup of Noodles are cheap and tend to be under 4 dollars a cup. It really depends on where you go because if you get a huge Costco quantity you are definitely going to save a lot of money and have a TON of ramen.

Cup of Noodles also happen to come in numerous flavors such as vegetable and chicken, shrimp, beef, and MANY more.

So go grab your cup and enjoy a moment of meditation in front of the microwave as you watch your cup of noodles boil into readiness.

Noodle on,
The Munchie Guru

Cucumber Crunch

2009-08-31T16:39:00.001-04:00

In honor of my return to SUNY Purchase, I feel like I MUST share one of my favorite midnight munchies.

Location: The Hub
Station: Sandwich
Ingredients: Roll WITH turkey, mozzarella cheese, lettuce, tomato, AND of course CUCUMBER!

The Hub is one of the THREE food sanctuaries at Purchase College, A.K.A. the food jungle. This place is always packed to the brim with hungry college kids.

It’s the place to be in between classes when you have 10 MINUTES to stuff as much as humanly possible into your mouth.

The Hub has something for EVERYONE with numerous stations such as Coyote Jack’s (for Mexican food) and of course the sandwich station.

Drinks have their own section and there are enough varieties of liquid to fill up and hang out in the relaxing, grassy area known as THE QUAD.

The only negative aspect to The Hub is that the cashier lines are so long that sometimes you eat all of your food by the time you reach the register.
HOWEVER, if you get my CUCUMBER CRUNCH it is ABSOLUTELY worth the wait!

Munch you later,
The Munchie Guru

2009-08-24T09:33:00.001-04:00

Trader Joe's Kalamata Olive Hummus and carrots is about as Mediterranean as I get.

There is something to be said about the warm, good feeling I get when my health consciousness is fully satisfied. Now normally I feel the need to eat the most sugar loaded, fattening snack I can get my hands on, but hummus is where we take a break.

Trader Joe’s Kalamata Olive Hummus meets all of my Hummus criteria.

1. It’s smooth, but slightly textured
2. It’s seasoned properly
3. I am not a huge olive fan, but the olives don’t take over
4. It’s dense enough to adhere nicely to a carrot or a chip
5. It’s not too greasy…I HATE soggy food

We all know that today’s girl is concerned with her curves, but that doesn’t mean you can’t enjoy a midnight munchie. Allow yourself to not only improve your eyesight, but your sense of style.

Carrots with Trader Joe’s Kalamata Olive Hummus - so in for the upcoming fall season.

Love you crunches,
Munchie Guru

Pesto Play Time

2009-08-17T15:13:00.003-04:00

Have you ever come home from a party and craved a snack?

I am not just talking about "Oh, I think I'll have a few grapes, or I want a little ice cream sand which." NO. I am talking about that feeling you get when you are hungry and you need to eat a specific food otherwise you feel like life will be over as you know it.

Girls night out turned into a pesto pasta paradise. We needed major sustenance considering we realized it was one of our last nights together before we left for school. Classico's Traditional Basil Pesto tuned out to be the magical ingredient that would heal our souls.

As of right now, Classico’s pesto is my preferred sauce because of it’s delicate consistency.

The second my friends and I got in the door we knew it was time to send our palates on a late night luxury vacation.

Here's Our Little Secret:

Take any type of pasta that satisfies your tummy. Next grab a pasta pot – or pot accurately sized as to avoid a possible drunken Julia Child moment.

Throw a small handful of salt into the water and put it on to boil.

As the salt evaporates in the Jacuzzi, get ready to medium dice a selection of your favorite veggies. I suggest taking a red onion, two or three plum tomatoes, and if you are feeling wild, add some button mushrooms for some added texture.

The water should be boiling at this point and you can put in a package of your selected pasta. I would say a package would feed 3 to 4 people depending on how hungry you are. Of course if you are like me and tend to have at least five 15 year old boys running around your house, one package might feed only one person.

Let the pasta cook for 7 to 10 minutes until slightly al dente.

After the pasta is done, strain out the water and toss in the vegetables. Lastly throw in a container of Classico's Traditional Basil Pesto. Stir everything together and you are ready to serve.

Scoop out two to three ladles full of the pasta into a bowl and place a sprig of parsley on top.Time to close your eyes and take a scrumptious bite.

OOOOOOOOmmmmmmmmmmmm

Be safe,

The Munchie Guru

Kettle Crack

2009-08-13T13:29:00.000-04:00

BE WARNED!!!!! THIS SNACK IS ADDICTIVE!

No, there is no actual crack in the recipe.

Let me set the mood for you...My friends and I are celebrating a birthday at my house, it is the evening, and time to watch our greatest guilty pleasure, SPONGEBOB SQUARE PANTS. Don't laugh! Anyway, it is around midnight, and we are in need of the perfect TV watching snack.

There is Kettle Corn from Trader Joe's, but that’s not good enough.

Suddenly, out of the corner of my eye, I notice a massive box of Kit Kat Bars and I begin to salivate. Are you thinking what I am thinking?! "You are in for a treat", I say as I begin running around my tiny kitchen grabbing all the fattening ingredients I can find. (I didn’t tell them they were in for a day’s worth of delay of gratification…)

I seize a bag of Trader Joe's Kettle Corn, a small tub of peanut butter (I prefer Jiff), a huge box of Kit Kat Bars and a medium size jar of Marshmallow Fluff. My friends are crowding around me with their eyes wide open waiting for what would be my latest creation “KETTLE CRACK”!

Here is the recipe:

Take a large bowl and throw in a bag of Trader Joe's Kettle Corn. (It's a white and pink pinstriped bag.)

Then take as many Kit Kat Bars you can imagine eating and chop them up into smaller pieces.

After they are chopped up, sprinkle them GENEROUSLY amongst the Kettle Corn kernels. Don't worry they play nicely together.

Next add a few large scoops of the peanut butter. Now lightly toss.

After you mix up the contents of the bowl place it for 30 to 45 seconds in the microwave so that the chocolate has a chance to melt oh so lusciously onto the kettle corn.

Lastly, add the ENTIRE jar of Marshmallow Fluff and mix again. This is going to get incredibly sticky, but it's a good thing.

Grab a cookie sheet while you are at it and lay out some wax paper on top. Take your hands and get ready to dig in and ball up the gooey Kettle Crack.

Lay out the balls with an inch to two inches in between across the tray and preheat your oven to 350 degrees.

Once the oven is ready, place the tray in the oven for 5 to 10 minutes until the balls harden slightly.

Take out the tray and place it in the fridge overnight and TADA! Kettle Crack balls of delight for you to enjoy when you need them most!

Bon Appetit,
The Munchie Guru

My First Bite

2009-08-13T13:00:00.000-04:00

HELLO!!!!!!!!!! I am Julia Child!

Okay not really, but I do idolize her.

If you haven't seen the movie Julie and Julia you MUST go to moviefone.com and order your tickets immediately! I may be just a journalism sophmore at Purchase College, but I was honestly inspired. Over the course of the movie I remembered the reasons why I loved food and cooking. As my eyes took in every scene of the brilliant Meryl Streep and adorable Amy Adams, I felt again what it was like to feel my heart being filled with love as I craved every meal on the big screen.

Eating food, especially a midnight snack, takes away all of the pains of a broken heart, or even stress.

Here's the deal... as a young woman I have needs. I will use this blog weekly to discuss two of the greatest needs a girl can have; midnight snacks and the desire to indulge. In the coming months, I will ask you to share your experiences and the midnight snacks that help you get through it all.

I feel your pain and I am here to help.

Sincerely,
The Munchie Guru