Chews Wisely: Umpleby’s

It was the Sunday morning of Homecoming, and it was time for my parents to get home going. I met up with them and a family friend for a quick brunch at Umpleby’s Bakery Café, ready to say my goodbyes over a coffee and perhaps a baked good of some variety. But a pleasant surprise awaited me — the restaurant offers a full sandwich menu from 11-3 p.m., and my spirits rose as I looked down at my phone to see the digits 10:58. Continue reading

FoCo Joe: “The Earthquake”


I have to say, Halloween was so great, but this week has really been meh.  Getting back midterms is always stress inducing – the home stretch is so close yet so far.  But let me tell you, this dessert has literally shaken up everything. Pun intended. I’ve had it at least once every day since Monday, and each time it tastes better than before. I’m always left full without feeling heavy. And I must mention the relative health benefits this dessert offers as well. “The Earthquake” is revolutionary for my culinary arsenal — a natural disaster turned miracle. Hopefully you’ll feel the same way when you try it.


Without further ado, here’s how to recreate this stomach rumbler. Not that I condone fighting fire with fire or anything.

Step 1: Grab a bowl —not a cup, trust me — and fill it with two to three modest scoops of Greek yogurt. Cups are too small to mix all the ingredients together. Everything will eventually be mixed together, so it’s not a big deal to go back and add more yogurt after the fact.

Another factor in this step is awareness of texture preferences.  If you are looking for the hard GoLean Crunch and soft Cap’n Crunch textures to shine in this dessert, add less yogurt. A dessert with more yogurt will reduce the crunchy interplay between the cereals, as Cap’n Crunch tends to drown in the watery yogurt and lose its airy bite.

Step 2: Head over to the cereals and add one scoop (maximum) of both GoLean Crunch and Cap’n Crunch. Both are important.  GoLean Crunch is tougher on the molars and earthier in flavor. Cap’n Crunch, meanwhile, is much less dense and more sweet — but still has a light crunch to it, of course.  The two textures actually are really good together, especially with some Reese’s Pieces. Be precise with this step, and make sure the cereal portions make sense for the amount of yogurt in your bowl. For example, in a bowl with a good three scoops of Greek yogurt, too much cereal will be too heavy of a meal, while not enough cereal will make the dessert too thin and the creamy yogurt will overpower.  Eyeballing it is critical, and you will become better at this with time.

Step 3: Add two spoonfuls of Reese’s Pieces.  More than two is unnecessary with everything else going on.

Step 4: Scrape some chunky peanut butter and Nutella onto the side of the bowl.  Make sure the spreads make contact with the bowl itself and not the cereals, as it will become more difficult for the spreads to separate from the butter knife.  It’s also nice to have the spreads on the side as an optional complement to each bite, rather than stirred into the yogurt to create one homogenous mixture.  The amount of peanut butter and Nutella are purely based on preference, though I would recommend no more than a golf-ball size of each.  Adding more peanut butter and less Nutella, or vice versa, is totally fair game too.

Step 5: Enjoy! No need to mix intensely right away. Just scoop and re-scoop so that all the ingredients (save the spreads) interact with one another.  Dip each spoonful into the dessert, with a little room left on the spoon for the spreads.  Repeat spontaneously.  Cherish this dessert forever — I kid you not, it is my new best friend!

FoCo Joe: Pumpkin Spice Latte

What a wonderful weekend for Halloween.  Midterms are mostly behind us, the beauty of fall perseveres with weather that by Dartmouth standards is “warm” and the San Francisco Giants just won the World Series.  Yes, friends, orange rules everything around me, and even in FoCo I cannot escape it.

One would think that for such a joyous holiday I would conjure up something really creative and special, but in the spirit of all the #tbt (#throwbackthursday, for those of you who live under a rock) Halloween costumes on Instagram, I too am throwing things back to the hype of every fall season — the pumpkin spice latte.  I cannot say that I have always been a fan of the beverage, or the entire pumpkin craze for that matter, but I will always have a soft spot for my childhood friend’s mom’s Thanksgiving pumpkin pie.  Kathy Byers, if you are reading this, I look forward to this year’s pie at Thanksgiving dinner — thanks in advance!

Do-it-yourself pumpkin spice latte is, genuinely, as easy as it sounds.  FoCo already has pumpkin spice coffee just before the cookies and a crate of ice cream treats, which is awesome.  But what will we do when winter arrives?  (For those freshman skeptics, trust me — winter is coming.)  For those of you yearning to keep fall around forever, this is for you.


Step 1: Fill a cup of coffee about two-thirds full.  That may sound controversial. I know so many of us rely on coffee for our survival up here in the woods, but a cup that is too full will affect the ultimate consistency of the drink.

Step 2: Add a moderately-sized spoonful of pumpkin ice cream into the coffee.  Stir until consistent.  A thicker, creamier consistency requires more ice cream, while a thinner consistency asks for more liquid and less ice cream.

Step 3: Add a spoonful of chocolate chips and stir.  The chocolate adds a nice depth to the sweet flavors and complements the coffee taste well.  No need to go overboard here; the amount of chocolate chips will not have a significant impact on the drink’s thickness.

And that’s it!  Add any desired amenities — a taste of vanilla soft serve, perhaps, or an iced pumpkin spice latte.  Caramel sauce, over by the ice creams, is another option.

Happy Halloween, dear readers. If you need a refreshing drink to clear your stuffed candy-coated throats, try this one!  The taste of fall goes a long way.

FoCo’s Fall Food Festival


As the napkin dispensers in all of campus’s dining establishments have informed us, this week (Oct. 20 to 25) is Food Week here at Dartmouth. Last Thursday was the culminating event: an “Apple Harvest Dinner” at FoCo.

I have never seen FoCo so crowded or students so happy. After swiping my card I turned the corner and was greeted by throngs of students desperately attempting to try all the free samples at the various stands. Here’s one sample stand:


The stands boasted a wide variety of food, from Greek yogurt to gorgonzola cheese to slices of pepperoni. All products were natural and locally grown, and the people working each stand were closely connected to the food they were distributing. The stand owner with fresh baby tomatoes (pictured below) grew all the tomatoes himself at his farm, and the stand with yogurt packs and cups was managed by the founder of the Yo Yummy yogurt company.


Dartmouth students (well-known for loving free food) gave the free samples rave reviews. They stuffed their mouths and bags, commented on the unusual but delicious flavor of cotton candy yogurt and the differing sharpness of cheeses like food connoisseurs and asked stand owners where they sold their products. My personal favorite free sample was from the Vermont Farmstead Cheese Company, pictured below:


Then, of course, there was the actual meal. In my lengthy six weeks at Dartmouth, I have never seen the FoCo lines so long. People stood waiting for nearly five minutes to get dishes such as fried chicken, stuffing and butternut squash, all of which were made with locally grown food. Several freshmen were especially pleased with the selection. Annette Denekas ’18 described the food as “delicious” and Caroline Boreri ’18 said she had never been “so satisfied after a meal at FoCo.” My personal favorites were the apple crisp and apple cider (pictured below); the former went very nicely with some vanilla fro-yo. And the carrot cake was outstanding as well. (It was a multiple-desserts kind of night.)


Overall, the Apple Harvest Dinner was a roaring success. Students, faculty and local families alike all enjoyed the fall-inspired food and everyone seemed to have left feeling (the good kind of) full. The feast was “a great way to find out about local farms and sample their products,” Fiona Bowen ’18 said. She hopes FoCo hosts more events like this in the future. Keep up the good work, FoCo. (Next time just don’t run out of apple crisp.)

Food Day: A Preview

Food Day is coming to Dartmouth! Throughout this week there will be thought-provoking speakers, delicious local food and celebrations for students, staff and faculty to enjoy. Food Day began four years ago as a way to reflect on the intertwining aspects of food, and this year Dartmouth has greatly expanded its programming.

College nutritionists Beth Rosenberger and K.C. Wright have been at the forefront of the Food Day initiative. The events aim to get different sectors of campus thinking about food processes, Wright said, so that the average student will “think a little bit about what they are eating.” The widespread nature of factory farms is one example of something more people could be conscious of, she said.

Going forward, Wright’s aim is to make these types of events more of an everyday occurrence, with Food Day serving as a starting point for campus involvement and enthusiasm about food issues. Eventually, Wright would like to see people “gradually making more healthy choices with respect to food,” she said, as well as an increased inclusion of food-related issues in academic curricula.

Here are a few of the highlights planned for Food Day:

Monday, Oct. 20: 3 p.m., Apple Crunch It’s apple season, so what better way to start off Food Day than with freshly picked New Hampshire apples? Come to the Green for live music and a coordinated apple bite at 3:15 p.m.

Tuesday, Oct. 21: 7 p.m., Documentary “Fed Up” Come to Loew Auditorium in the Black Family Visual Arts Center to see this investigation of America’s industrial food system. The Box food truck will be outside of the Hop from 5-7 p.m.

Thursday, Oct. 23: 4 p.m., Lecture by Eco-Strategist Andrew Winston Head over to the Georgiopoulos Classroom in the Tuck School of Business to hear Winston speak about the intersection of environmentalism and business.

Friday, Oct. 24 (Food Day): 3 to 6:30 p.m., Farm Feast at the Dartmouth Organic Farm If you’ve never been to the organic farm, this is the perfect opportunity. There will be cider, The Box snacks and a screening of local filmmaker Ben Silberfarb’s short films.