Eats: The land of pasta & carbs

Kathryn Walker
Co-Features Editor

I will always, till my last dying breath, be a Carb Consumer.  I will eat endless bowls of winding noodles, savor the soft insides and warmth of a fresh baguette, dole ladles and ladles of oatmeal into a seemingly endless bowl.  Carbs equal energy, plain and simple, but have also provided me with some of my most favorite memories around the table.  The spaghetti dinners with teammates, the pancakes flipped from my grandma’s stove, the radiating warmth of the boulangers’ baguette under my arm.  Scientifically, there are reasons and nerve endings and endorphins that fuel my carb-cravings; but sentimentally, I just love eating any and all sorts of carbohydrates.
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Healthy Eating: Oh, Kale Yeah!

Danielle Meir-Levi
Staff Writer

Usually, I have almonds with me around the clock during the week. They’re packed with vitamin E, calcium, protein, and healthy unsaturated fats. However, recently I’ve been trying something new: I’ve discovered the beautiful benefits of kale.
Kale is one of the healthiest vegetables around.  It has been found to lower the risk of cancer and lower cholesterol. Understandably, college students are not concerned about their cholesterol levels. You guys want to be able to fit into last year’s jeans and work towards those summer beach bods. Kale can do the trick!
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Goucher Eats: Feasts and families

Kathryn Walker
Co-Features Editor

WATCH OUT! TURKEY COMING THROUGH!”  my mom bellows.  I dart quickly to the side, missing the fire-hot turkey by mere inches as I make my way to the table.
“MASHED POTATOES! PIPING HOT!” my dad yells from the other direction, forcing me to leap back across the room.
“Ok! I – gahhh!”
“KHAK – CATCH!” my brother Matt calls out, tossing a wad of napkins across the table, hitting me squarely in the face.
Welcome to Thanksgiving, Walker style.
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Goucher Eats: What your fridge says about you

Kathryn Walker
Co-Features Editor

My family has a long-standing belief that food has the super-ability to last way beyond its expiration date.  The numbers, dashes, and dates printed on the sides or caps of containers and boxes do not deter our forks, knives, and fingers from diving and scooping into ice cream or yogurt containers a few weeks past their prime.  Thanksgiving and Christmas leftovers last for at least two weeks, birthday cake until it’s devoured.  Driven either by Puritanical thrift, “temporary” blindness, or plain old laziness, my family’s collection of expired food is finely exhibited in our see-through fridge, a repository of cold-cuts tinted with mold.
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Goucher Eats: Pumpkin proliferations and fall folly

Kathryn Walker
Co-features Editor

Lately I’ve been filling out a lot of personality quizzes that may or may not hold the secret to my future – “You will find great success,” “Futures are worth hunting,” and “Lucky number 20” are a brief sampling. Based on the various results, I decided to try to figure out ways to help me focus more on doing school work rather than puttering about the interweb trying to decipher vague, astrology-esque predictions.  I’ve tried just about every trick in the book to help me focus – there’s an exercise ball stashed under my dining room table that I use as a chair. I’ve stacked my textbooks on top of each other and perch my laptop studiously on top of them to give off an ultra-academic air rather than reveal that I’m just perusing the dress section on Anthropologie’s website.  I’ve even started remembering to take my vitamins.  But despite all these valiant efforts, I still find myself contemplating clouds rather than homework.
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