Cambridge gains a new French restaurant with Colette, sister restaurant to South End staple, Frenchie.
Featured Column, Column, Opinions
Save Late Night
“Speaking of half-baked, how the hell is this whole operation going to function?”
Column, Features
A Column about Appreciating the Finer (and Fighty) Things in Life
“I’m no stranger to witnessing fights, and I’ve come to savor them—to appreciate their boldness and subtle touches, as one would a fine wine,” said Magazine Editor Joan Kennedy.
News, On Campus
Jenkins Lectures on the Ethics of Food, Alternative Food Movements
“Daily food demand in the wealthiest countries—mostly because of the demand for animal-based foods—requires producing around 8,000 calories of food to deliver 3,500 to each person, of which 25 percent is wasted,” Jenkins said. “But that seems to be the diet people want, for as incomes rise, humans everywhere are demanding more meat and more disposable products with empty calories.”
Opinions, Column
The Importance of Individual Conservation
“The seemingly endless process of extracting and wasting must eventually switch to a circular production system, as the earth can only give so much of itself to humans, and a large portion of the destruction caused has already proven irreversible.”
News, On Campus
Pollan Examines Environmental Effects of Food Systems
“When we shorten the food chain, people learn more about how food is produced,” Pollan said.
Features
With Lines out the Door, El Pelon Fills BC’s Burrito Needs
During El Pelon’s first year of business, the lines often ran out the door and across the B Line.
Features
Back to School Guide: BC’s Best Food
From breakfast to late night, features editor Shannon Kelly runs down your best bets at the dining halls.
Opinions, Column, Featured Column
Learning to Eat Sustainably
“From where I sit behind my laptop, I cannot stop the hum of war. None of us can. But we can train our ears to hear the hum, and then train ourselves to live responsibly and sustainably in its midst.”
Opinions, Column
Comfortable in a Food Rut
“Be an adventurous eater and a fearless chef. Sample challenging recipes, try new restaurants, and conquer unknown ingredients. But if you find yourself in a food rut, don’t fret.”
