Food

Winter/22

A serving suggestion from a Frönen fan.

Winter/22

The cold, hard figures behind an alumni dessert company.

Summer/21

When readers get Proustian, we’re right there with them.

Summer/21

During World War II, cookbooks by Meta Given, PhB 1924, EXʼ27, helped guide a malnourished nation.

Summer/20

This blueberry jam with mint, created by chef Madelaine Bullwinkel, AM’68, keeps summer in a jar.

Summer/20

Advice for cooking and life from chef Madelaine Bullwinkel, AM’68

04.09.2019

Physicist David McCowan, SM’08, PhD’14, explains food science to lay readers in the Takeout.

Summer/18

Former White House chef Sam Kass, LAB’98, AB’04, is serving up new recipes and improvements to food policy. Plus: Kass’s recipe for brussels sprouts Caesar salad.

Summer/18

Tiebu djeun, the national dish of Senegal, cooked fresh in Bronzeville.

07.15.2016

Gabby Wimer, Elizabeth Frank, and Joyce Lu, all AB’16, are building MealFlour, a social enterprise centered on mealworms, from the ground up.

06.07.2016

Drew Davis, MBA’14, and Hunter Swartz, a Chicago Booth student, are growing the Eastman Egg Company.