Brain Food

In an effort to reach out to another category of readers, I’ve decided to expand the areas that my blog covers and incorporate another one of my passions: food studies.

So what exactly does food studies mean? Well as defined by Wikipedia (which we know is always extremely reliable), food studies describes the critical examination of food and its context within science, art, history, society and other fields. While I have not had the opportunity to have extensive academic exposure to food studies, I have been lucky enough to have taken some classes and read some books on the topic.

If you’re reading this blog, it means that you have some interest in food. So if you’re even remotely interested in taking this interest to another level, I’d suggest checking out these books and websites. All of these books are extremely eye-opening and will really give you a different perspective the next time you go out to eat or go to the grocery store.

The Omnivore’s Dilemma by Michael Pollen

Fast Food Nation by Eric Schlosser

Food Politics by Marion Nestle (brilliant woman, leading the modern-day food politics movement)

The Ethics of What We Eat by

In Defense of Food by Michael Pollan

Chew on This by Michael Pollan

And here are the websites to check out:

http://www.foodpolitics.com/ (Marion Nestle’s website)

http://www.letsmove.gov/

Look out for articles and news stories I’ll be posting in the new few weeks. I’ll be keeping my eye out for one’s that are sure to appeal to readers of all ages. 

Ann Arbor's Best Scoop

Looking for a delicious way to end last Saturday’s meal, my mom, brother and I only had to walk so far as one block to find the perfect fit. Kilwin’s, located at 107 E. Liberty Street in Ann Arbor is hands down Ann Arbor’s best homemade ice cream shop.

Although I’ve always been more partial to soft serve, Kilwin’s serves hard ice cream that can’t be beat. They have enough flavors to suit every ice cream lover’s palate, but my suggestion? Try Toasted Coconut.

This flavor is truly no-fail. If you allow it to soften for a few minutes after it is scooped, you’re in for a real treat. Imagine a Caramel Delight Girl Scout Cookie or Mounds bar in ice cream form – a vanilla ice cream base with toasted coconut that has been allowed to caramelize, creating a caramel-chocolately flavor that’s consistent until the last bite.

So if you’re looking for where to go for Ann Arbor’s best scoop, take an adventure down towards Main Street and stop into Kilwin’s. What if ice cream isn’t your thing? Next door to the ice cream shop is Kilwin’s homemade chocolate store where you can choose between any of the incredible chocolates, toffees, caramels and candied or chocolate apples that they have to offer.

Location: 107 E. Liberty Street Ann Arbor, MI

Cost: Small ice cream is around $3. Chocolates, Truffles and Caramels average $14 for 8 oz.

Website: https://www.kilwins.com/annarbor

Welcome Back Ann Arbor

With countless nights of partying, going out and good times with both new and old friends, it’s time to say goodbye to Welcome Week and hello to yet another fall semester in Ann Arbor.

Julie, Megan, Sam and I decided it would be appropriate to create a new roommate tradition of trying out a new restaurant in Ann Arbor each month. For our inaugural trip, we visited Seva’s, a vegetarian/vegan restaurant located at 314 E. Liberty Street. Although the restaurant does not serve meat, the dishes are bursting with flavor and extremely filling. The expansive menu satisfies all types of eaters, from the pickiest to the most adventurous and with new specials every week, it’s impossible to try all of the incredible dishes this restaurant has to offer.

Here’s how we did our Seva’s trip:

Chargrilled Vegetable and Goat Cheese Salad   

Chargrilled mushrooms, red and yellow peppers, zucchini and red onions and warm sesame-coated goat cheese on organic baby lettuce, topped with roasted pecans.

Spinach Salad

Baby Spinach with fresh avocado, chargrilled tempeh, cucumber, red pepper, red onion, tomato and croutons, with smokey maple dressing.

African Mango Sautee with Tempeh

Tempeh burger and a blend of peas, carrots and carrots sautéed in a sweet and savory mango sauce and served over couscous.

Cost? With most entrees and salads ranging from $9-13, Seva’s is college-budget friendly and a nicer option than delivery or the café’s on State and South U.

Atmosphere? Laid-back, cozy and very earthy. The wait staff is extremely helpful and friendly and willing to accommodate any and all of your diet needs.

Even better: right below Seva’s is the Ann Arbor Comedy Showcase, which hosts big names from the Sklar Brothers to Michael Ian Black.

If you want to check out their menu before heading over:

http://www.sevarestaurant.com/menus/Main%20Menu%204-22-11.pdf

One-Pan Lo-Mein Noodles

With my return to Ann Arbor rapidly approaching, I decided that it would be most appropriate to provide UMFD readers with a delicious and healthy recipe that will suit any college student’s cooking abilities and budget. I love making this dish because it can be made in many different variations and still turn out tasting incredible. This recipe is fool proof, especially since it enables you to use any proteins, vegetables and pasta that you have lying around.

Here’s what you’ll need:

-3 tbsp. canola oil

-1 lb. chicken or beef, cubed into 1/2” pieces

-3 cups of finely chopped vegetables (I prefer using peppers, broccoli, onions and shredded carrots)

-1 cup pre-cooked lo-mein noodles or spaghetti noodles

-2 tbsp. low sodium soy sauce

-3 tbsp. Soy Vey ® Hoisin Garlic (any other hoisin, sesame or teriyaki sauce will work)

-1 tbsp. sesame seeds (optional)

Preparation:

Meat:

1.     Heat 2 tbsp. canola oil in a wok or large saucepan. Once oil is hot, add cubed chicken or beef.

2.     When the chicken or beef has almost finished cooking, add 2 tbsp. low sodium soy sauce and mix.

3.     Once chicken or beef has cooked through, place in a separate bowl and drain the remaining contents of the pan.

Vegetables:

1.     Heat 1 tbsp. of canola oil in the same pan used to cook the meat. Once oil is hot, add chopped vegetables.

2.     Stir vegetables frequently to ensure even cooking and prevent burning.

Final Step:

3.     Once vegetables are soft, add in pre-cooked noodles and meat.

4.     Add 3 tbsp of Soy Vey ® Hoisin Garlic and stir through the mixture.

5.     Remove from heat and place noodles into bowl.

6.     Top with sesame seeds and enjoy!

Note: You can use any type of meat you would like for this dish, however, I would advise sticking with chicken or beef, or for vegetarians, tofu. Additionally, you can use either fresh or frozen vegetables, however, fresh vegetables will yield a better final product.

More quick, healthy and college-friendly recipes to come soon!

Summit Welcomes "Pizza Vita" with Open Arms and an Eager Appetite

Watch out Summit pizza lovers, there’s a new pizza place in town boasting it’s own twist on everyone’s favorite Italian classic. Located at 7 Union Place in Summit, NJ, Pizza Vita offers a variety of antipasti, pizzas, salads and pastas inspired by the traditional pizzerias of Naples, Italy. Owners Rocco and Adele DiBiase opened the restaurant’s doors on July 18, 2011 and since then, it has proved to be a roaring success. Driven by our eagerness to eat at the newest local cuisines, my dad, brother and I decided to check out what it is that makes this place so popular.

Here’s how we did it:

Starters:

Mozzarella en Carozza (translation: Olive oil poached mozzarella). Breaded, lightly fried and topped with a fresh, sweet tomato sauce, this appetizer is on the top of the menu for a reason. It is the perfect balance of sauce and lightly fried-cheesy goodness that is a necessity to have on your table prior to ordering any other item on the menu. Take it from someone who is normally not a cheese lover, these are a must-have item.

Meatballs: I’m normally hesitant about ordering meatballs because they tend to have a lot of filler and only a little bit of meat. However, these baseball sized-meatballs, which are impeccably seasoned and incredibly moist, have far exceeded any previous expectations I may have possessed. Served with an absolutely delicious and flavorful homemade sauce, this appetizer will make any meat lover a very happy diner.

Pizza:

Before getting into the pizzas that we ordered, I must mention what it is that sets Pizza Vita’s pizzas apart from all the others. Pizza Vita strictly uses ingredients in accordance with the Verace Pizza Napoletana Association (VPN), which was established to protect and promote authentic Napoletana pizza. Consequently, as a member of the VPN, Pizza Vita only serves D.O.C. pizza, which means that their pizza is made with only soft grain flour, water, all natural fresh yeast, sea salt, San Marzano tomato and Mozzarella di Bufala or Fior di latte Mozzarella.

So what does this all mean? It means that Pizza Vita uses only the freshest and finest ingredients (with many imported right from Italy) in order to serve up their original homemade pie! Once prepped, the pizza is cooked in a 100% wood fired oven for just 90 seconds due to its constant 900-degree temperature.

Margheritta D.O.C.: A classic margherita pizza with a chewy, lightly burned crust that is absolutely to die for. Though simple, this pizza will win over any classic pizza lover.

Padrino: Crushed tomato, hot soppresata (Italian cured dry salami), olives and provolone. A different take on the traditional meat-lovers pizza, however, it is equally satisfying and delicious. You may want to ask for extra bread to dip in the oil that drips off the pizza because I can guarantee you will want to savor every last bite.

Desserts:

All of the desserts are prepared by owner and chef Adele DiBiase, whose pastry background provided a delectable ending to this already incredible meal.

Doughnuts filled with melted chocolate, served with homemade caramel sauce: These doughnuts were light and fluffy, dusted with sugar and served hot. The melted chocolate inside is what made these doughnuts extra special and irresistible.

Despite sampling the restaurant’s many options, we barely made a dent in the menu, and left wanting to come back for more. So head on over soon to Pizza Vita and check it out for yourself! I promise you won’t regret it.

If you want to see their menu and other information before heading over, visit:

 www.pizzavitanj.com