Last year, Mark Hay cooked a turducken in a McBain kitchen and fed it to to the basketball team. Never to be outdone, Matthew Schantz made a Tofucken—a vegetarian turducken—in Nussbaum this week. He lived to tell the tale—and it wasn’t half bad, either. Thanksgiving is a sad time for us vegetarians. No matter how […]

Nom^3’s take on Meatless Mondays, NOMdays, launched yesterday in Lerner. Clients picked up pre-ordered meals, which they had chosen from an option of three vegetarian dishes. Bwog was sort of impressed, sort of not. MENU 1: Quinoa with avocado and pumpkin/marinated cucumber and chickpeas/apple The ratio of the portions was surprising. A generous helping of […]

Hillel sponsored a kosher cooking class two nights ago. Bwog’s Chief Culinary Correspondent Catie Lynch was there. The vegetarian aspect of Wednesday night’s three-course kosher dinner was largely economic, it was admitted. But rabbinical intern Dina Rosenberg said said she also wanted to be inclusive of everyone’s dietary needs. “Food blends the barriers of Judaism,” […]

Two happenings we brought to our attention today involving Columbia students past and present on the internet. First up, by way of tipster “um… anonymous”, Torah Bontrager, GS ’07, has told the Four Hour Workweek blog the story of her escape from the Amish.  In the Q&A, Bontrager spells out some “common misconceptions” about the […]