Number five? An interesting choice. Is Commons actually top five great? Are we all just pretentious food critics at heart? Was Hill really a jail before it was a dining hall?
According to The Daily Meal, Bon Appétit has stepped up its game with its farm-to-fork sustainable food philosophy and gotten us the fifth spot (typical) for food quality out of America’s top universities. That’s right, those funny-looking freezers in Houston filled with even funnier-looking local food got us this honorary ranking – not to mention those savory burgers and salads that you wait 45 minutes to get. Way to go!
For dessert, take a look at the renovations Commons has in store for next year. (We suggest more Photoshopped trendy college kids!)
Tonight campus food mag Penn Appetit launches their fourth issue with a discussion panel featuring the owners of West Philly dining faves Dock Street Brewery, Rx and Sugar & Cream, among others. And supposedly there will be refreshments too…any wagers on how long the food will last? We say it’ll be gone by 7:45, but by all means, see for yourself.
Your campus media critic returns, this time with a thoughtful rumination on the fall issue of Penn’s food magazine, Penn Appetit.
Well look who’s all fancy-schmancy with their glossy paper! Too good for newsprint, are ya? We see how it is. Looking beyond the cover, however, a bit of background: Penn Appetit is based at the Writers House, and you can pick it up there or on the walk, where people have been distributing the latest issue (the magazine’s third) over the past few days.
Let’s move on to the magazine’s first page, a letter from the editors, where we are impressed to learn that the Penn Appetit-ers have nearly perfect signatures. (Your media critic is a sucker for good penmanship.) The first feature in the magazine is a little point-counterpoint of raw vs. cooked food, and we’re skipping it, because hello? Cooked. Next to it in a nifty chart about how to cure everyday ailments with the stuff you already have in your kitchen: servicey, we like it, bring on the fatty fish. The photographs throughout the issue are not only professional-looking but pleasing to the eye. We’re all about the pizza on page 7. Read the rest of this entry »