Roman Broszkowski, Senior Staff Writer
May 10, 2019
Filed under ARTS, Arts, Food
A week after their event at the Allen Memorial Art Museum on Thursday, May 2, Conflict Kitchen still remains very present on students’ minds. The collaborative art installation, created by artists Jon Rubin and Dawn Weleski, doubled as a functional restaurant in Pittsburgh from 2010 until 2017. Rubin and Weleski, as part of the Allen’s First Thursday series, came to Oberlin to discuss the story behind their long-running piece.
Based between the North and Central Oakland neighborhoods of Pittsburgh, Conflict Kitchen was an attempt by Rubin and Weleski to allow people to explore and interact with various cultures that the United States was in conflict with. The restaurant had a rotating menu inspired by contemporary...
March 8, 2019
An Indian and a Pakistani walked along West College Street last Thursday, terrified that within the next few hours we would hear terrible news regarding escalating military tension from our South Asian borders. We decided the best way to deal with this fear was to share a meal at Catrina’s Tacos y Margaritas — Oberlin’s new Mexican restaurant.
The restaurant was full that night, though it’s hard to tell whether the foot traffic was due to the novelty of a new restaurant downtown or ge...
February 15, 2019
Vel Scott is a food and health advocate based in Cleveland. Her organization, Vel Scott’s Healthy You, facilitates workshops and other trainings in the greater Cleveland area, helping people to understand more about their food, where it comes from, and how to live a healthy lifestyle. She also runs Vel’s Purple Oasis, an urban farm in Cleveland that allows locals to become directly involved in food production through volunteering. This past Tuesday, Scott visited Oberlin as a guest chef, cooking in...
December 8, 2018
September 7, 2018
Many students at Oberlin value the creation of safe spaces for different identities, a priority often shared by establishments in downtown Oberlin and greater Lorain County. Oberlin’s Fusions Restaurant is no exception — it has been committed to creating an accessible dining experience since its opening in November 2017.
But where and what is Fusions? And how exactly does a restaurant foster a safe space?
I came to know Fusions in January 2018 when Santos Martinez, the owner Belinda Martinez’s...
Daniel Markus, Managing Editor
May 11, 2018
Filed under ARTS, Food, Recent Stories
There’s something just shy of presumptuousness in naming a brand new restaurant The Corner Joint — call it confidence, or maybe even swagger. “The corner joint” is a nickname that, at least in my mind, is reserved for the mom-and-pop shops, restaurants that have existed and persisted through good times and bad, bending but never breaking under pressure. The designation is earned through a combination of good food, good service, and a friendly, personable atmosphere over years of memories shared by a customer base that keeps coming back, the kind of reputation that causes locals to tell folks passing through town to stop by the corner joint.
It’s probably fair to say that such a future is what many new resta...
April 27, 2018
Editor’s Note: The OKSA Banquet was covered by Yuxin Wang, ASA by Birsa Chatterjee and Jude Fernandes, and SASA by Victoria Albacete.
Diverse cultures shared the spotlight last weekend as the Oberlin Korean Student Association, African Students Association, and South Asian Students Association all held banquets, either simultaneously or in succession.
OKSA organized a banquet called “A Night Out in Seoul” in Asia House’s Shipherd Lounge on Saturday. Featuring a variety of traditional K...
Julia Peterson, Arts & Culture Editor
March 30, 2018
Filed under ARTS, Food
As many college students know well, it can be difficult to cook for yourself while living in a dorm. This year, students can overcome this challenge by participating in Campus Dining Services’ series of informal classes and tastings. The primary purpose of these events isn’t to give intensive lessons or embark on especially challenging recipes — they’re meant to be a lighthearted, fun, delicious way to spend part of an afternoon learning about food.
DeCafé Unit Manager Daron Frederick taught the fourth class in the series, “Cooking with Chocolate,” Wednesday afternoon at the Rathskeller.
“We were looking for something fun to engage the students and to reach out and share our resources here at Oberlin...
Melissa Harris, Editor-in-Chief
December 1, 2017
Filed under ARTS, Food, Recent Stories
Asia Night Market, Oberlin’s annual December tradition where students of Asian and Pacific Islander heritage celebrate their culture and cuisine, will take place tomorrow night in the Root Room of Carnegie Building from 6-8 p.m. The event, this year in its sixth iteration, is one of the only collaborations between many of the API student organizations on campus. These organizations will prepare traditional food from their respective countries of origin in order to share the role food plays in informing their cultural identities with the campus community. In recent years, API students have tried to bridge the gap between consumption and understanding the food served at Asia Night Market by organizing panels, lectures, and...
Rachel Mead and Daniel Markus
April 7, 2017
Filed under ARTS, Features, Food
Led by head cooks College junior Sunshine Figlio and College first-year Nikhil Villani, Fairchild co-op emerged as the champion of OSCA’s annual Iron Chef competition on April 1. Inspired by the television game show series of the same name, OSCA Iron Chef is an annual cook-off competition among Oberlin’s dining cooperatives featuring a “secret ingredient” that must be included in their dishes. This year, the ingredient was basil, which provided a refreshing twist compared to the secret ingredients of previous competitions.
“We were tired of co-op staples,” College sophomore and OSCA Education and Training coordinator Kira Zimmerman said. “Last year was squash, which folks are already used to eating on t...
February 17, 2017
At first, the timing of Tu B’Shevat, the Jewish new year of the trees, seems like a strange choice. After all, it’s the middle of winter, and there are no leaves or buds to be seen. Although we can’t see it, this time of year is when root growth begins again after a period of dormancy. This theme inspired Wednesday’s event “Roots: Exploring Jewish Identity Through Family Stories & Culinary Traditions,” held in the atrium of the Adam Joseph Lewis Center for Environmental Studies.
For...
