Many of you may remember the author of this cookbook as a contestant in the fourth season of Top Chef. Much loved by viewers during his run at the title, it’s no wonder Spike Mendelsohn is back to treat us to more of his cooking insights. Taking a moment off from his D.C. restaurant Good Stuff Eatery he whips up his first cookbook called “The Good Stuff.”

Spike brings us his take on the burger and some of its favorite cohorts. At first you may find yourself thinking, the burger? Really? How safe can you get? But think again my friends. What could be more challenging to reinvent then an American favorite? Can you think of one person amongst your friends who has never had some form of this tasty dish? I certainly can’t. Still I approached this cookbook review with a cautious eye after all it was a cookbook on burgers, which are made in almost every fast food chain in under five minutes.

As soon as I cracked open the cover with Spike’s earnest and endearing face on it (No really take a look! Three of the people remarked on how sweet he looked) I gave the table of contents a once over and was pleased to see that there was something for everyone. The dishes ranged from sides to salads to shakes, desserts and drinks and of course burgers! And there was a vegetarian option or two in each of the categories as well as a few other alternatives, my favorite being the mac’ and cheese with bacon!

True to the titles promise, we get to the good stuff. Out of the recipes my friends and I tried our favorite was the turkey burger. Sour, Spicy and hearty this recipe chased away all of my fears of a turkey burger lacking in flavor. With green apples, Chipotles, chutney and avocado this is certainly one of the most unique and scrumptious burger recipes I’ve ever had. In fact my boyfriend loved this burger so much that he went home the next night and made it again himself!

It was spicy enough for two Texans and mild enough for me (I can’t even handle the low spice at No Thai…) the creaminess of the avocado spread on top tempered out the heat of the chipotle and chutney sauce you pour on top and it’s all offset by the twang of green apples in the turkey patty itself. The instructions could have been set out in a way that made it a little easier to keep track of what step you are on but this recipe was definitely a winner!

We also tried the sweet potato fries, which thanks to Sava’s on State St., I have very high standards for. The recipe is straightforward and simple with a wonderful resulting flavor. Things went awry however when after the forty minutes the instructions said to bake the fries the top came out burnt and the bottom a bit soggy. I will admit though that the oven I had access to does not seem to heat properly (it later burnt my friend’s bread pudding as well) and so it is most likely the fault of poorly maintained equipment (thanks NYU...we had VERY limited resources) rather than a fault in the recipe. The fries still had an amazing flavor with the perfect balance of sweet and salty so I will definitely be trying those again!

Overall the book looks colorful and is full of wonderful pictures. The burgers are all inspired (especially the Obama Burger) and for the most part the desserts seem drool worthy! There are a few recipes that I was disappointed in, like the root beer float (two scoops of ice cream two cans/bottles of root beer) or the Vanilla Shake (Ice cream and whole milk). I would hope that our parents explained these classics to us at some point in our lives... Still the Cadbury Egg Shake and the Red Velvet brownies more than make up for it. 

The only other downside? The introduction, preface, thank you's and about this book got a little bit long. Don't get me wrong, they were all sweet and inspired (especially the thank you pages!) but they got a little bit taxing after 6 pages. It's common in first cookbooks to see a lot of writing, after all the chef has a lot to say! The Good Stuff was no exception and I was often surprised that a section that I though had concluded continued on for another page or two. 

So my overall opinion? This cookbook is a great way to spice up an American favorite. I love Spike’s (almost) overall creativity and the flavors are wonderful!

Attention lime lovers! I give you an authentic and flavorful recipe for guacamole that is sure to fulfill your lime cravings brought on by summer. This particular recipe is full of great health benefits, as every ingredient is fresh and healthy. The main ingredient, avocado, contains “good” monosaturated fats, as well as a carotenoid called Lutein and magnesium, as explained by revitaliseyourhealth.com. These are all important to include in your everyday diet. This kind of fat (also found in nuts, olives, and sunflower or sesame seeds) provided by the avocado “helps to fight many forms of cancer, including breast and prostate, and improves skin tone.”

Also included in this recipe is fresh lime juice, which “contains potassium and properties that strengthen the immune system,” and also helps to cleanse the blood and liver. The cilantro, then, “contains an abundance of antioxidants and relives bloating, urinary tract infections and indigestion.” Another relevant article that talks of the health benefits from these ingredients is the Q&A article in Martha Stewart’s Food Everyday magazine, “What are the ‘good’ fats and how can I get them into my diet?” Here the experts explain that “fat is a necessary part of the foods we eat – it makes us feel satiated, provides nutrients, and helps cushion our bones and organs.” So there you have it – all the reasons why you should eat guacamole!

That's right Wolverine CuiZine is looking for U of M students who would like to join the team! 

We currently have the following positions available:

• Columnists (see columnist app)
• Ann Arbor Flavor Section Editor (see Section Editor app)
• Columnist Editor (see Section Editor app)
• Events and Fundraising Team (see Staff app)
• Secretary (see Staff app) 
• Media Relations (PR) (see Staff app)

If your a student and you're interested the applications are below and each has a list of what is expected of that position. Applications are due May 20th! (instructions on turning them in are in the applications).

If you have any questions send an email to wolverinecuizine@gmail.com

This Sunday, writer and sustainable food guru Michael Pollan spoke at the Zingerman’s Roadhouse as a fundraiser for Ann Arbor’s Homegrown Festival as well as Edible Avalon, a community gardening program for those living in Avalon Housing. Pollan is best known for his rule of thumb, “Eat food. Not too Much. Mostly Plants”, which encourages people to eat local, sustainable, and most importantly real food. Sunday’s event echoed this theme, discussing everything from the current status of the slow food movement to microwaves to the hunger for a feeling of community.

The event began with Roadhouse Chef Alex Young discussing all of the locally-sourced appetizers from Zingerman’s own Cornman Farms, followed by introductions and thank-yous from Kim Bayer of the Homegrown Festival and Kris Kaul of Edible Avalon. Pollan hosted the discussion with filmmaker and local food advocate Chris Bedford, who opened by asking Pollan about the state of food. To this, Pollan showed his excitement that the food movement in the United States is constantly growing stronger, while also expressing his concern that it’s still a dark time for food, and there are huge strides that still need to be taken in the future. As he explained, there are only a few key players in the food production system, and how eaters are threatened the control that these players have over the market place. 

When asked what can be done locally and across the nation about these issues, Pollan brought up supporting the tax on high fructose corn syrup, while lamenting the current subsidization of corn syrup in some areas. As Chef Alex Young joked, “it’s probably the same money being moved around.” He also encouraged voting with your wallet by shopping at farmers markets, and suggested implementing programs to allow food stamps to be used at farmers markets all over the country.

Pollan then moved onto a discussion about the choices one makes when eating, and how food is fundamental because it offers eaters a choice that many other aspects of one’s life do not. He urged the audience to think through the consequences of what they eat, saying that while he is not one himself, he has the highest respect for vegetarians and vegans because of their awareness of what they are consuming.  He asked the audience to have the same kind of awareness in all of their food choices, no matter if they feel that animals should be in our diet or not. 

One of the biggest themes in Pollan’s talk was the role of food in building communities. As he explained, people feel an inherent hunger for communities, and sharing meals is one of the strongest acts to create this sense of community. As he said, most mortal enemies have never shared a meal together. He then went on to say that the microwave is one of the most destructive forces to this sense of community, as it makes it so that not everyone is eating the same thing at the same time. When meals are cooked in the microwave, they have to be cooked one at a time, which leads to what he called “serial eating” rather than shared.

Pollan closed on a darker note, explaining that the current food system is bound for a breakdown at some point in the near future, whether it be with oil prices, water, or something more difficult to predict. And in order to evade this kind of breakdown, consumers needed to build up alternatives to the commercial food system. While apologizing for his switching of metaphors, Pollan closed by asking the audience to “let a thousand flowers bloom and see what works, and don’t put all your eggs in one basket.” And with that, Pollan’s words left me inspired, a little bit scared for the future, and definitely heading to the farmer’s market on Saturday.

Today we went to Krazy Jim's Blimpy Burger. I was really craving some greasy diner food lately, so this was our pick!  I was really excited to come here since I was told that it was featured on the Food Network, so I was expecting a very good burger.

I wasn't disappointed! Blimpy Burger sort of gives off the "hole in the wall" restaurant type of vibe. The price is also pretty reasonable. It was about $5 for a burger with fries.My burger was the double with grilled onions and mushrooms on a regular bun with provolone cheese, mayo, mustard, and pickles.

My friend, Adam, got the onion rings (which were also super good)!

I'd like to come here again for a quick meal. It was for a good price, and it always feels interesting to eat at a place that was also on TV.

Salad and weight loss are often associated with one another, and making yourself a healthy salad chock full of protein and vegetables is by no means unhealthy.  However, the idea that salad can serve as a weight loss tool is part myth.  With salad, it is quite easy to add extra calories without even realizing it.  A few spoonfuls of dressing, along with some nuts, dried fruit, and a side of bread with your salad can add up rather quickly, and in many instances, it is better to choose what you might think to be a higher calorie option instead.  By analyzing some popular salads offered at restaurants in Ann Arbor and comparing their caloric content to fast food items, it is clear that salad is not always the healthy choice.

Let's take a look at the popular chain restaurant Cosi...
 

...which known for their hearty flatbread sandwiches.  I have seen many people pass up the sandwiches and choose to order a salad instead, ditching the bread for the greens.  At first glance, Cosi’s popular signature salad doesn’t seem like a bad choice.  Mixed greens tossed with red grapes, pears, pistachios, dried cranberries, and gorgonzola cheese topped with a sherry shallot vinaigrette.  Here’s the bad news.  The signature salad delivers 611 calories and a whopping 45 grams of fat!  A person on a 1,200 calorie diet should only be consuming 40 grams of fat per day!  And with the only sources of protein in this salad being cheese and nuts, you are likely to feel hungry again very quickly.  Add a slice of Cosi’s fresh baked whole grain flatbread and you’ve added an additional 235 calories to your meal. 

Don’t be fooled by Cosi’s new lighter fare menu.  Although the light signature salad delivers half the calories, it still contains 19 grams of fat.  Instead of ordering a salad, you would be far better off having a sandwich.  The hummus and fresh veggie sandwich only has 397 calories and 7 grams of fat, and the sesame ginger chicken sandwich has 480 calories and 7 grams of fat.  And yes, these numbers even include the bread!  Cosi also offers a complementary side of carrots or potato chips with your sandwich.  Opt for the carrots, and you are sure to feel full and satisfied.  If you are bringing your sandwich home, dip your carrots in low fat cream cheese or hummus for added flavor!

It’s not just the signature salad that is high in calories and fat.  The grilled chicken Caesar does similar damage with 621 calories and 44 grams of fat.  A full Caesar from another popular chain restaurant, the Olive Garden, isn’t much better.  With approximately 800 calories, 61 grams of fat and 1,750 mg of sodium, the Caesar salad is not the logical choice.  That’s without the croutons!  While it might seem healthy because it is salad, there are better options that will not only give you more bang for your buck, but will also be better for your waistline.  It might sound too good to be true, but you would actually be better off forgoing your salad and ordering Dominoes Pizza instead. A 14 inch large slice of cheese pizza on the Dominoes lighter fare menu is just 240 calories and 8 grams of fat.  Order a small salad on the side and drizzle your own low-cal dressing on top, and you are much better off than ordering your salad.

Even McDonalds would be a healthier choice.  There is a lot of negative hype surrounding McDonalds food and its nutritional value, especially after the documentary “Supersize Me” premiered.  A regular hamburger from McDonalds, though, only has 250 calories and 9 grams of fat.  This is lower in calories and fat than Olive Garden’s alfredo dipping sauce, which contains 380 calories and 35 grams of fat.  Don’t be fooled by lighter fare menus either.  For instance, Olive Garden’s lighter fare menu item cappelini pomodoro is more caloric and fattening than Burger King’s tendergrill chicken sandwich.  The cappellini pomodoro, with roma tomatoes, garlic, fresh basil and extra-virgin olive oil tossed with capellini delivers 840 calories, 17 grams of fat, and 1250 grams of sodium.  The tendergrill chicken sandwich, a juicy grilled chicken filet on a corn-dusted bun with lettuce and tomato, is nearly half the calories with 490 calories, 21 grams of fat, and 1220 mg of sodium.  This isn’t even a lighter fare option!

The numbers make it quite clear.  Don’t be thrown off by salad and lighter fare options.  Clearly, it is not always the healthy route to take!  Instead, do your research and look up the nutritional information online, order a salad with dressing on the side, or order half a salad with soup.  Of course, it is perfectly fine to indulge in that signature salad every once in a while- but just make sure you opt for the sandwich the next time.  Bread included!
 

I’m sure most of you spent your Spring Breaks someplace warm. Cancun, perhaps? Maybe somewhere in Florida, or in the Caribbean? You know where I spent mine? Canada. Specifically, Toronto. I know what you’re thinking: why would anyone go someplace colder than Michigan for Spring Break? Probably the biggest reason was that my friends and I are poor and couldn’t afford to go anywhere that required a plane ticket. BUT, another reason to travel to Toronto is its delicious food culture. One of Toronto’s greatest attractions is its diverse array of ethnic neighborhoods, from Chinatown to Little India to Portugal Village. Nestled among this tasty goodness, in the center of Old Town Toronto, is St. Lawrence Market, or as I like to call it, “Foodie’s Paradise. “

St. Lawrence Market can trace its roots back to 1803, when Governor Peter Hunter issued that a block of land be designated the “Market Block”. That area became a center for Toronto commerce and government. Today, St. Lawrence’s three buildings serve several purposes. The Market Gallery houses the City of Toronto archives; St. Lawrence Hall holds retail businesses and offices; the North Market hosts the Saturday Farmer’s Market and antique dealers; and the South Market, my personal favorite, hosts several dozen vendors that are known for their food’s freshness, abundance, and variety. And when people say St. Lawrence has a variety of choices, they mean it. With options available from local farmers to international suppliers, you’re practically guaranteed to find what you want.

When my friends and I visited St. Lawrence, the season wasn’t quite right for the Farmer’s Market, so some of the Market’s charm was probably absent, but that didn’t keep us from being amazed by what it had to offer. From the moment you enter the building, you’re struck by the unique options the vendors offer. One of the first places we stopped sold hundreds of interesting cookie cutters, including ones shaped like maple leaves, high-heeled shoes, and ducks. Soon after, we stopped at a fresh produce stand, where my friends bought blood oranges and I admired fresh brussel sprouts (I didn’t think people actually ate them). Then, we ventured over to a cheese stand…then another…and another. My friend purchased three types of cheese, none of which she had ever tried before, while another friend admired at least a dozen varieties of olives, stuffed peppers and sundried tomatoes. Those who know me well know I don’t like cheese, but even I was intrigued by the marbled varieties made with Guinness. The choices were endless: chocolates by the pound, rainbows of lentils, sweet and savory jellies. But, St. Lawrence has more than just intriguing groceries. They also house several prepared food stands that serve lunch and snacks to hungry customers. After wandering through stands with homemade pasta, fish of all kinds, and all vegan options, we settled on a vendor of Eastern European treats, chowing down on latkes, samosas, and perogies. Next door, my friend bought crepes. St. Lawrence even offers non-food items for purchase. Several artists sell their garments and crafts in the downstairs area. And, if you’re the touristy type, there are places to buy your Toronto t-shirts and bottles of maple syrup. Save flatscreen TVs and the kitchen sink, St. Lawrence probably has something to tickle your fancy.

If you’d call yourself a foodie, you definitely need to stop into St. Lawrence Market on your next trip to Toronto. My advice: go during the summer. That way, you can enjoy your purchases out on the Harbourfront.