As I listen over the phone to the sounds of orders being yelled out and cappuccino machines buzzing at extremely loud frequencies, I wish it wasn’t snowing so I could conduct this interview in person. Finally the sounds dissipate just long enough for me to ask Bruno Pascale, owner of Café Z at the Zimmerli Art Museum at Rutgers University, some questions.

Not all whole grains are created equal. According to the U.S. Department of Agriculture, “at least half of all the grains eaten should be whole grains.” However, it can be a challenge discerning real whole grains from its imposters. Do not be fooled by labels which read “multi-grain,” “100% wheat,” “stone-ground,” or “bran,” because they are not made with whole grains. Simone Carvalho provides tips on what to beware of and look out for on “whole grain” items which will serve useful the next time you take a trip to the grocery.

Kasha varnishkas is a Jewish delicacy that most don’t know of, let alone can pronounce correctly. While this dish might look like overly cooked barley and small seashells, it tastes like butter melting in your mouth, becoming more moist with each mouthful, with salt rocks slowly being absorbed into pasta. One of the best ways, surprisingly, to make kasha will only take approximately 10 minutes and can all be done in a microwave.

As a vegetarian I am constantly on the lookout for protein. I’m like a wild lion on a chase for even the smallest of rats, except that I’m more like a Yukon gold looking for a sliver of tofu. While everyone around me snacks on oily potato chips or the newest healthier version of “baked” chips I sit here with a granola bar and a rumbling stomach. The prices alone of a granola bar or a single potato chip bag doesn’t seem worthwhile or sufficient for a hungry college student. Homemade trail mix is the healthier, easier, cheaper, and more satisfying option that all should consider, carnivores and vegetarians alike.

While most are dubious to mussels they are not as scary as they look; they are healthy, savory, tender, and sweet. These two succulent recipes are sure to satisfy mussel newbies and all-time lovers. Sayani’s recipes are easy to make and alter without sacrificing flavors. Mussels are sure to become your newest favorite dish.

Pagash is a secret. Google it and the results consist of an Urban Dictionary definition, some Jewish references, and less than a handful of not-too-trustworthy recipes. Not many people outside towns originally inhabited by Polish immigrants know about it. The American-Polish hybrid “pizza” can be found only in a small Pennsylvania town or two but hopefully it can cross a state border and bring its tasty self to New Jersey for all to devour.

Although small, finger foods make a great impression at parties where you want to showcase wine or cocktails. The convenience of the recipes below is that they can all be made ahead, modified to suit your taste (or the contents of your refrigerator), and the recipes can be doubled without hurting the prep time too much. Personally, I like appetizers because of their informal nature and easy clean up too.

While plantains are more famous in the tropical areas of the world, they are widely available at your local supermarket and pretty inexpensive too. The starchy nature of these fruits from the genus Musa will remind you of potatoes, and plantains can often be substituted for them in recipes. Latin America has invented numerous side dishes with plantains, and if you ever venture out to a Mexican restaurant, be sure to get their caramelized plantains with a side of fresh cream, or tostones, which are double fried plantain patties. My …

Over this past winter break, several of our staff members found themselves traveling, both at home and abroad. We decided to take the opportunity to ask each of these writers to answer some questions about their recent travel experiences. Brendan McInerney, staff photographer and photo editer to the Johnsonville Press, talks about his time in Madrid, Spain.

Food and Thought

Quinoa is the healthiest and easiest food to prepare; it’s great when you’re in a rush or want to create a beautiful dish for guests that no one could resist trying. The George Street Coop, located at 89 New Street in New Brunswick, carries both the yellow and red quinoa for less than five dollars a pound. Anna’s Health Food, at 401 Raritan Ave. (Route 27) in Highland Park, carries both colors prepackaged for less than six dollars for close to a pound.
When first looking at quinoa it …