The Sundial

A farmer’s market may be headed to a campus near you

A farmer’s market may be headed to a campus near you

Amanda Blake

April 4, 2014

In 2010, the CSUN Marilyn Magaram Center (MMC) for Food Science, Nutrition, and Dietetics investigated bringing a farmers market to the CSUN campus. Logistical hurdles being what they were, a partnership was formed instead with Underwood Family Farms and the current Community Supported Agriculture (CSA) Progra...

Cook some farmer’s market fresh recipes over spring break

Cook some farmer’s market fresh recipes over spring break

Jake Fredericks

April 3, 2014

There is no one-stop shop when it comes to purchasing food. Vons, Ralphs and Albertsons are great places to buy bulk-cases of soft drinks and family size bags of potato chips, but fresh produce? Fuhgettaboutit! Even specialty grocery stores like Trader Joe’s and Whole Foods have a finite amount of...

The nutrition facts label gets a makeover

The nutrition facts label gets a makeover

Amanda Blake

March 28, 2014

How often do you read the "Nutrition Facts" label before making a choice about what to eat? The purpose of the nutrition facts label is to help consumers make healthier choices. You may opt for a brand of wheat bread because it contains more fiber than another, or you may prefer a can of soup with le...

Oui, Chef! Kitchen etiquette and jargon

Jake Fredericks

March 11, 2014

The landscape of modern kitchen environments adheres to a structural kinship similar to the chain of command employed by branches of the military. Here, cooks are the soldiers, donning double-breasted coats, aprons and slip-resistant clogs instead of camouflage, helmets and ammunition belts. And, like...

Measurements, conversions and kitchen jargon: big T, small t

Jake Fredericks

March 10, 2014

The difference between making and destroying a recipe is as easy as replacing a tablespoon (T) for a teaspoon (t), and vice versa. Whether its a seasoning, a liquid or the issues of weight, measurements play a large part in dictating the success of a dish. Suppose, for example, I am baking a pie crust...

Food trucks swapping wheels for doors

Jake Fredericks

March 5, 2014

The prospect of wheeling around town in a retrofitted Postal Service truck slinging tacos and cupcakes to the masses isn't as glamorous as depicted in reality shows, like "The Great Food Truck Race." Turning a profit in the food industry is a tough nut to crack, let alone for food trucks. Countless would-be...

March Food Truck Events

Jake Fredericks

March 4, 2014

Ditch the dinner table and try food from a truck at one of these upcoming events: Abbot Kinney First Fridays (AKFF) Friday, March 7 Location: Abbot Kinney Boulevard Venice, CA Time: 5 p.m.- 2 a.m. Parking: Hourly/metered, arrive before 4 p.m. Amenities: Art, food, entertainment, music, bars, shopping On the first...

Meals on wheels, a cultural phenomenon

Jake Fredericks

March 2, 2014

In 2009, spiraling downward trends in the economy forced Los Angeles’ prospective restaurateurs to reconceptualize the meaning of “dining out.” Instead of restaurants as a destination, keen culinary artists flipped the food industry on its head by bringing food directly to the consumer. Decommission...

Vinh Loi Tofu is an alright option for vegan eats

Jake Fredericks

February 28, 2014

Restaurant: Vinh Loi Tofu Address: 18625 Sherman Way, Suite 101 Reseda, CA 91335 Phone: (818) 996-9779 Price Range: $8-$11 per person Rating: 3 out of 5 When I’m introduced to new people, and the first thing they tell me is “I’m a vegan,” I want to hit them upside the head. Honestly...

Tasty Trivia: Eat your peas and carrots!

Jake Fredericks

February 24, 2014

Every evening around 6 o’clock, the world’s children transform from hellish, screaming banshees into modern-day Picassos, van Goghs and Rembrandts. Peas are arranged into elaborate emoticons, mashed potatoes and gravy shaped to re-enact Mount Vesuvius’ destruction of Pompeii and spoons become catap...

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