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Consider the Cuy
“Unlike the classic chicken breast, however, the cuy goes from farmhouse to fridge to spit to butcher block to plate in a way that is probably more humane, yet also more graphic, and thus more disturbing. Guinea pigs are cute; cuy, as it turns out, is tasty.”
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On Lemons
The lemon was precious, as was every morsel of food that entered one’s house. I was raised to shudder at the mere thought of throwing away anything on my plate, encouraged to catch all the stray grains of kasha and watching my dad soak up every last bit of soup in his plate with the…
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Steep a Pot of Chinese Philosophy: This Princeton Business Owner is Selling Natural Balance
Health, harmony, and history with Paul Shu, owner of Holsome Teas and Herbs.
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The Brooklyn Art Salad: Mold, Tulips, and Kale
“The multi-media nature of the work invites viewers to do more than just reflect on what they see: to engage with it through their own experimentation.”
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Inside Princeton’s Underground Student-Run Restaurant
A prix-fixe, a poached pear, and a labor of love.
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Don’t Skip Dessert: Adrian Rogers ‘23 Is Making Mousse
“[I’m] trying to translate these moments, these kinds of stories that I want to tell, onto a plate.”
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Milk from a Stranger
Wherein a Nass writer ruminates on an experience with an alternative dairy product.
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The Opposite of Hunger is Still Hunger
“But you put me here in America— in rich, white, suburban America, where the people are bland and the food even more so. You put me here in this diner, and I hate you for it.”
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Nass Recommends Dining Hall Snack Hacks
A member of the Nass gets creative with Princeton’s Covid-era dining hall food.
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Fall Drinks
A review of autumn beverages, from natty wine to Splenda-less coffee.
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In Search of the Best Açaí Bowl
“At Princeton, sometimes it feels as though carbs are ubiquitous. Sometimes it’s difficult to bring to mind the last time we ingested a fruit or vegetable that wasn’t in the form of ice cream or dried into a chip. This is exactly what made the introduction of açaí bowls to campus so exhilarating.”