Attempting to Cook a New Dish Every Week for a Month
By: Lanie Brice ‘24
In March of this year, I moved across the street from a grocery store, and I realized that I no longer had an excuse to not try new food and make fun, healthy dishes for myself. I’d wanted to explore cooking for a while, but I’d been stuck in a rut of making the same roasted cauliflower and rice on rotation. I have worn the picky eater badge my whole life, and I decided that now would be the perfect time to work on it.
EveryTable: Equality vs. Equity
By: Sophia Pei ‘22
Everytable provides fresh, nutritious food at equitable prices for Los Angeles neighborhoods. Their unique business model fixes prices for their meals at different prices based on the average household income of the community. For example, an EveryTable location in West LA may sell bowls for $8 while the South LA location may have the same bowls for $5 to promote equity and provide food at an affordable cost in LA’s food deserts. Keep reading to learn more!
I Made All of My Meals in a Toaster Oven for a Week
By: Alexis M Peters ‘20
Okay, I’ve done some pretty wild food challenges in the past (check out my adventure of eating raw vegan in the USC dining halls for a week, here!) but this time, it wasn’t voluntary. I’m gonna let you guys in on a secret: Adulting is hard. This is my first year living off campus in non-USC housing, and my roommates and I completely forgot that paying for our own gas is… a thing? For those of you who have had the wonderful fortune of living in university housing, where they take care of that stuff for you, let me explain. Your landlord does not pay for your gas! (Well, sometimes they do, but check your lease agreement to be sure!) And guess what? Stoves and ovens run on gas! So… for an entire week, while my roommates and I waited for the gas company to come and flip a switch to get our stove up and running, I had to make do with the few appliances we had: a rice cooker, an electric kettle, and my one true savior: a toaster oven.
How USC Should Improve the Dining Halls
By: Natalie Oganesyan ‘22
After having the privilege of a full meal plan with unlimited swipes each semester, I can say without a doubt that the dining halls were vital to my survival as a college student. EVK, especially, has a special place in my heart for nighttime munchies and all my ill-timed snack and coffee breaks. However, there’s no denying that some things need to be updated or improved.
USC Undergraduate Schools as Thanksgiving Dishes
By: Kelly Kinas ‘16
Let me guess. You have always wondering what Thanksgiving dish you are. Isn’t that why we take all of those BuzzFeed quizzes? I suddenly had to know what song from Justin Bieber’s new album matches the closest with my personality.