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ILLUSTRATION BY: JASON OMORI/THE HOYA
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THE HOYA
FRIDAY, FEBRUARY 28, 2020
MENU B3
History of D.C. Food
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Student Cooking
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by Sara Roberts
Cultural Food Across D.C.
Food Insecurity by Kirsten Garino
by Michelle Brown and Abigail Corrao
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Student Foodstagrams
Cultural Grocery Stores
by Emma Ginsberg
Vegan & Plant-Based Options
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Food Deserts Across D.C.
by Helena Jensen
ABOUT THIS ISSUE
From lunchtime meals in Leo J. O’Donovan Dining Hall to a fancy dinner at the Michelin-starred Fiola Mare on the Georgetown waterfront, students can find a wide range of food options across campus and Washington, D.C. Food is one of the many ways in which students can explore their own culture or discover new ones through culinary experiences they can not have anywhere else. From cooking their roommates elaborate meals to finding specialized restaurants that appeal to their diets, students choose to engage with food in increasingly distinct ways, creating a way for students to build identity and community through their palettes. Contributing Editors: Michelle Brown, Emma Ginsberg, Tarika Kumar, Yu Young Lee, Rosy Lin Allan Navarro, Jason Omori, Janis Park, Stephanie Parmiter, Sheel Patel, Kira Pomeranz, Ryan Siebecker, Megan Wee
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History of DC Food
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Students Experience Cultures With International Food MICHELLE BROWN AND ABIGAIL CORRAO Hoya Staff Writers
When Fatima Marquez (COL ’22) finished her $16 seafood enchiladas at Los Cuates, she had one thing to say of the hearty dish: “It needs more spice.” Used to devouring spice-filled meals at home, Marquez was underwhelmed by the flavor but not completely unsatisfied with the experience of her exploration of Mexican cuisine options near campus. Something about the environment struck her as familiar and welcoming, in spite of a few culinary shortcomings. Washington, D.C. is one of the most diverse cities in the United States as well as the most exciting food city in the United States, according to Bloomberg in 2019. As D.C.’s restaurant saturation and sales continue to grow, residents of the District see some of that diversity take hold in the wide array of available international dining options. For Marquez and other Georgetown
University students, the dense D.C. food scene offers an opportunity to seek out the familiar tastes of their own culture — whether authentic and traditional or creative and modern — and explore the different flavors other cultures have to offer.
VARIABLE AUTHENTICITY
In terms of taste, some things will never be the same as they are at home, according to Marquez. “Usually most Mexican restaurants in America are too bland and do not use enough spice at all. Everything I eat in Mexico is way more spicy,” Marquez said in an interview with The Hoya. “I think that’s just American restaurants trying to cater to a lot of different tastes, because I think a lot of people would not be used to that amount of spice,” Marquez said. While the abundance of cultural restaurants in the District can offer convenient samples of ethnic cuisine, at times these cultural identifications generalize
the vast culinary variety of a particular country, according to Anjali Britto (SFS ’22). Finding food that truly encompasses the culinary diversity of any one country or region like Goa can be difficult, Britto wrote in a message to The Hoya. “One sad thing is that the food from the specific part of India that I’m from, I can never find here, mostly because when it comes to Indian food, there is a very specific image people have of the type of cuisine and the type of dishes that fit into the idea of ‘Indian cuisine,’” Britto wrote. “In reality, Indian food is made up of thousands of cuisines from different parts of the sub-continent, and differs from region to region but also between communities and families. So the specific food that I love when I’m home, I can’t find here.” Catering to American tastes or creating fusion options can sacrifice authenticity, which creates difficulties when looking for authentic Korean food, according to Karina Han (NHS ’23). Han lives nearby, and though she spends many weekends enjoying home-cooked Korean meals, when she is on campus she partakes in D.C. dining experiences that play off of those traditional meals. Dupont Circle spot Triple B Fresh is a creative take on Korean-inspired food as a counter service restaurant offering customizable rice bowls and healthy substitutes for traditional dishes, but one that is not so representative of Korean cuisine, according to Han. “I think D.C. tries to grow its global food scene, especially to go along with
the trends,” Han said in an interview with The Hoya. “This is a new type of experience — it’s almost like Chipotle where you can pick what you want in your Bibimbap, but it’s not the most authentic. It’s either too sweet or too salty and definitely Americanized.” A Washington Post interview of Krishnendu Ray, the chair of nutrition and food studies at New York University and author of “The Ethnic Restaurateur,” examined people’s of cultures in relation to their food, especially the way cultural or “ethnic” food is prepared in the United States. The fact that Americans are unwilling to pay more money for better quality ingredients and labor results in one-dimensional views of cultural food as spicy and greasy, according to Ray. “It’s the fact that we are not willing to pay the same price to get the same level of quality. And frankly, that’s why you get so much crappy foreign food in the United States,” Ray said in an interview with The Washington Post. “Here in the United States, when you buy ‘ethnic food,’ you’re essentially buying it from people who learn to cook it on the fly, mostly men, who have often never cooked back home. What ends up happening is they hide technical deficiencies behind salt, butter, and fat.” Americanization and oversimplification of familiar dishes is an unfortunate reality, according to Britto. “The popularly known ‘Indian’ dishes, there’s no shortage,” Britto wrote. “No one does spice the way Indians do,” Britto wrote.
LEFT: @TRIPLEBFRESH/INSTAGRAM, RIGHT: CURRY AND PIE
In one of the most exciting food cities in the United States, restaurants like Triple B Fresh at 1506 19th St. NW in Dupont Circle and Curry & Pie at 1204 34th St. NW in Georgetown allow District residents to seek familiar experiences and tastes and explore different cultures through inventive, culturally influenced creations or traditional dishes.
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FAMILIAR EXPERIENCES
The District’s cultural dining options are much more than hit-or-miss attempts to recreate international cuisines. Some students see the experience of going out to eat familiar food as an opportunity to channel their culture in other ways and also to bring a piece of that culture to their friends. Marquez looks for ways to stay connected to her Mexican American identity. After leaving a large Mexican American community in her hometown in Illinois, she wanted to engage with the sights and sounds familiar to her, according to Marquez. “I look for Mexican restaurants in D.C. and in Georgetown like Los Cuates. They’re not perfect — I know it would taste much better at home or in Mexico — but I still like the environment of those restaurants,” Marquez said in an interview with The Hoya. “They play Mexican music that I usually hear at parties back home like ‘El Sonidito,’ and I like their decorations.” At Los Cuates, some of the vibrant decorations Marquez adores include rainbowcolored ponchos framing the windows and strings of Mexican flags lining the walls. Being in an environment that reminds her of home sets going out to eat apart from other experiences, according to Marquez. “It’s nice when I can order in Spanish, which is my first language. I miss being around that environment sometimes. Even though I do try a lot of different types of food and a lot of different cultural foods, it feels different to go to a Mexican restaurant,” Marquez said. “Not necessarily because the taste reminds me of home. Like I could also go get a burrito at 7-Eleven or Wawa that would taste about as Mexican as some Mexican restaurants in D.C. But I still choose to try Mexican restaurants because of the environment.” Spending time experimenting with restaurants in the Georgetown neighborhood allows Han to share hints of her culture with her friends. She has tried numerous Korean spots in D.C. and finds each experience offers its own modern adaptations to a traditional meal, whether through artistic and hip interior design choices or creative brunch and late night options. As she experiences the various sides of Korean dining, she also introduces her friends to a little bit of home. BUL, for example, is a restaurant that masters Korean comfort food in a sleek setting and one she recommends to friends, according to Han. “BUL is essential for a complete immersion into more aspects of the Korean dining experience,” Han said. Mandu is another restaurant Han frequents whose extensive menu, cozy environment and excellent service facilitate a memorable Korean meal, according to Han. Though looking for ways to emulate home is valuable to some students, Britto keeps her expectations realistic when she is craving Indian cuisine and looking for convenient ways to obtain it. The saturation of restaurants in D.C. may be high at 332.2 restaurants per 100,000 people, but while that number speaks to an abundance of eateries, it does not speak to their quality. She is not trying to compare it to what she would be able to find at her home in Mumbai, according to Britto.
MANDU DC
Mandu, named after Korean dumplings, is located at 453 K St. NW and advertises homestyle Korean favorites in a trendy and modern atmosphere, including chap-chae clear potato noodles, dduk bok gi spicy rice cakes and bulgogi, a sliced marinated ribeye dish. “I know what Indian food I like and I know where to get it, and if I can’t, it’s always going to be there back home,” Britto wrote in a message to The Hoya. The abundance of casual Indian restaurants in the area, however, is good for convenience if not always for authenticity, according to Britto. “I’m pretty lucky when it comes to food that reminds me of home because Indian food is enough of a cultural presence here for me to be able to find a lot of Indian food fairly easily,” Britto wrote. “If I’m on my own with friends, it’s usually Curry and Pie. Honestly, it’s kinda nice having a restaurant so close and not that expensive, so if I’m ever craving a solid Indian meal I can just zip across. It’s not the best, obviously, but for how convenient it is, my friends and I enjoy it a lot.” Seeking out foods that channel her culture offer more than just familiar tastes that harken back to home, according to Britto. “To me, having food that reminds me of home is incredibly valuable because it’s not just the food itself, it’s the feeling of not being as far from home as you actually are,” Britto wrote.
MAKING USE OF AN INTERNATIONAL CITY
With Embassy Row and cultural community centers in its radius, Georgetown’s location in a city filled with international presences provides an opportunity to connect with global experiences, according to Matthew Carvalho (NHS ’23). Carvalho is a member of the International Club of D.C., an organization dedicated to creating cultural immersion opportunities with museum and embassy visits. “I get to step into almost every country around the world without even leaving the District. What other city can you experience that in?” Carvalho said in an interview with The Hoya. Typical International Club of D.C. events include cooking classes, meals hosted by ambassadors and tasting events, Carvalho said. “I never imagined being able to taste the world while in college. The opportunity to sample imported chocolates and traditional dishes with ambassadors is once in a lifetime,” Carvalho said. Opportunities to conveniently travel the world through food open up as new restaurants frequently open in Dupont Circle and Adams Morgan. The restaurant Truno
on Embassy Row, which opened in January, offers a hodgepodge of plates from around the world, including Nigerian spicy suya skewers, Yucatan-style roasted lobster and Yemeni flatbreads. Its name is inspired by the Icelandic act of a Trúnó, the sharing of stories over food and drinks. Trying dishes from other cultures can be an educational experience as people develop appreciation for cuisine that is new to them, according to a statement by GU Eating Society, an organization that facilitates food exploration and appreciation. “There are few easier ways to connect with other cultures than to immerse yourself in them - and we do just that at our events! Whether it’s pollo con mole at Poca Madre or foie gras mi-cuit at Lutèce by Bonaparte, we try to embrace and educate ourselves on the many cultures in our world,” the GUES board members wrote in an email to The Hoya. It is worth remembering that trying different cultural foods is not solely about the taste, according to Marquez. “Of course the food is the focus, but it’s the experience, too, of just trying something that’s new to you and learning about other people in the process,” Marquez said.
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STUDENT COOKING
COURTESY NICOLO FERRETTI
As Georgetown’s meal plan can offer students limited options in selecting and curating their own diets, many students turn to cooking to make the majority of their meals. With cheap and healthy alternatives at supermarkets like Safeway and Trader Joe’s, each on Wisconsin Avenue, the ingredients for the perfect dish are readily available.
Cooking Provides Cheaper, Healthier Meal Plan Alternative SARA ROBERTS Hoya Staff Writer
The intricate artistry of student cooking is one of the distinct hobbies through which Georgetown University students differentiate themselves on the hilltop. Withdrawing from a meal plan and choosing to cook for oneself in dorm rooms and common rooms is a decision that upperclassmen can make, with lower costs and potentially healthier options acting as significant draws. The transition to cooking opens up new windows of opportunities for many students since cooking for themselves allows them far more freedom in what types of meals they choose to eat while maintaining a level of fiscal responsibility. The work and incentive behind each student’s personalized cooking adventures makes every dish special in its own right. While some students take a creative approach to their cooking, others opt for simple meals that are easy to prepare but delicious nonetheless. Nicolo Ferretti (SFS ’21), who describes himself as a dedicated chef and avid lover of food, aims to find a balance between more complex concoctions and quicker meals to fit his busy schedule. “I make a lot of Mexican food, like quesadillas and such, because it’s just easy, I can just warm it up,” Ferretti said in an interview with The Hoya. Ferretti, who recently won the Georgetown University Student Association executive election alongside Vice President Bryce Badger (MSB ’21), enjoys preparing his favorite dish, risotto,
as he did for his campaign party after the election results were announced. “I buy vegetable broth at Trader Joe’s, and I ordered a pound of arborio rice from Amazon to make the risotto,” Feretti said. “Actually, for my campaign party, I made pounds of risotto to serve to people there so that would be my go-to dish.” As a vegetarian, Nicole Gaisford (COL ’21) finds cooking on campus an easier
event for underclassmen.” While Safeway on Wisconsin Avenue has long been a cheap and convenient option for groceries, the opening of Trader Joe’s a few blocks north of Safeway, much closer than its previous location near George Washington University, has diversified the ingredients students use for cooking. Not only does Trader Joe’s stock a wide variety of specialized cooking
and cheaper way to fulfill her dietary desires. Although Gaisford usually cooks for herself, she also enjoys cooking her favorite vegetarian meals for her roommates. “I usually cook lots of pasta since I’m vegetarian, mainly vegetable dishes with cauliflower and broccoli,” Gaisford said in an interview with The Hoya. “My favorite thing I cook is rice and tofu, which I cook for my roommates or when I’m hosting an
ingredients, but they also stock a vast selection of ready-made frozen meals that are both delectable and relatively simple to make. Trader Joe’s premade meals are especially popular among students, as they offer an easy way to satisfy hunger with a variety of flavors, according to Ariana Roberts (COL ’21), who cooks in her Henle apartment. “I really enjoy the Trader Joe’s premade
meals because they’re the easiest, like the gnocchi, for example, or their pre-made meatballs,” Roberts said in an interview with The Hoya. “You just put them on the skillet and warm them up, and that’s just a really easy dinner, and it tastes really good.” Both Gaisford and Ferretti share a similar love for Trader Joe’s, saying how almost all of the food ingredients they buy come from there. “I get almost all my food from Trader Joe’s,” Ferretti said. “They have the best vegetarian options and it’s just way cheaper than Safeway.” While much of the decision to cook in dorms is driven by the desire for more favorable food items, the cost of the meal plan can ultimately lead some students to switch off of it and expand their diets. Being in control of what and how many food items they purchase allows students to have a far more inexpensive and personalized dining experience, according to Ferretti. “I’m just kind of frustrated with dining at Georgetown in general,” Ferretti said, “The prices are so high considering how little you get and I just know what I enjoy.” While some students struggle to balance finding time to cook and saving money from not being on the meal plan with eating out, cooking for oneself ends up being a beneficial arrangement in the end, according to Gaisford. “It ends up being cheaper, and I can pick what I eat more,” Gaisford said. “It can definitely be tempting to eat out more, but I would say I definitely end up spending less on food overall and it’s a good experience.”
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FOOD INSECURITY
SOPHIA NUNN FOR THE HOYA
With food insecurity increasingly becoming a problem across the country and on campus, student groups like the Hoya Hub, founded in October 2018, and programs like Swipe it Foward, organized by The Corp, have aimed to alleviate the problem by offering discreet solutions to meet this basic need for students suffering from problems of food insecurity.
Hoya Hub Offers Solution to Food Insecurity on Campus KIRSTEN GARINO Hoya Staff Writer
Fifty-four percent of 351 students surveyed experienced food insecurity at Georgetown University because of cost, according to a survey conducted by the Georgetown University Student Association in 2016, the most recent year for which data is available. The rising costs of higher education can make food insecurity have an especially pervasive, if often unseen, impact on college campuses. The Hoya Hub, a student-run food pantry that opened in October 2018, is an initiative addressing the issue of food insecurity at Georgetown University, according to Assistant Vice President of Student Affairs Erika Cohen Derr (GRD ’18) in an email to The Hoya. “Hoya Hub is meant to be a resource for anyone in our community experiencing food insecurity on an emergency basis. We don’t want any Hoya to go hun-
gry,” Derr wrote. Around 400 people have completed a voluntary form to gain access to the Hoya Hub since its opening, though it is impossible to say with certainty how many students the Hoya Hub has served because users are not required to register or demonstrate need, according to Derr. The Hoya Hub expanded to twice its original size in fall 2019 and added a fridge so that, for the first time, perishable as well as nonperishable foods can be stored in the pantry. The pantry aims to provide basic ingredients that students can use to cook meals suitable for their own diets, according to Julianne Licamele (COL ’21), president of the Hoya Hub,. “These basic ingredients give students the autonomy to create what satisfies their needs,” Licamele wrote in an email to The Hoya. Though the Hoya Hub is a student-
created initiative, it is currently sustained by grants and donations from graduates, students and faculty, according to Licamele. Student-led projects have been created with the purpose of supporting the Hoya Hub and furthering its operations, such as the Swipe it Forward Flex Donation Drive and Students Advancing Food Equity. Swipe it Forward, a semesterly Flex dollar drive run by The Corp, raised over $5,000 to be donated to the Hoya Hub at its last drive in December, according to Eliza Lafferty (COL ’21), the chair of the board of The Corp. SAFE was established in fall 2019 with the goal of organizing food rescues, in which excess food from local restaurants and healthy microwaveable meals are used to stock the Hoya Hub, according to Madison Dyer (NHS ’22), president of SAFE. “Our main focus definitely is the food rescue because it’s frustrating that there’s so much food waste, or just in-
equality,” Dyer said. As students continue to work to increase food accessibility, they make it possible for the Georgetown administration to implement solutions to oncampus food insecurity, according to Sam Dubke (SFS ’21), a co-founder and vice chair of the Hoya Hub. “If students allow this issue to continue to fall through the cracks, then there will be no impetus for administrators to act. Therefore we have to stay involved and informed,” Dubke wrote in an email to The Hoya. Furthermore, students must recognize that food insecurity affects people all around the Georgetown community, and university faculty must recognize that full food accessibility is a privilege, according to Licamele. “I consider this a basic need. Money shouldn’t decide whether you get to have a full stomach on a day to day basis,” Licamele wrote.
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VEGAN & PLANT-BASED OPTIONS
Vegan Spots Across DC Offer Healthy, Imaginative Meals HELENA JENSEN Special to The Hoya
For omnivores, deciding where to eat out with a vegan friend can be a long process of negotiation. Deciding where to eat is a great enough challenge for people with similar enough preferences. Add conflicting dietary restrictions into the mix, and conflict seems inevitable. Luckily, there are myriad options in Georgetown and the greater Washington, D.C. area that can accommodate the plantbased and non-plant-based alike for breakfast, lunch and dinner. Exceptional vegan-friendly restaurants in the District will satisfy foodies of all trades and types, especially given the increasing shift toward plant-based diets as a way to fight climate change, as more than half of greenhouse gas emissions from food come from animal products. The vibrant vegan food scene in the District sees restaurants splitting their menus into plenty of plant and meat options, so the next time a mixed vegan and nonvegan friend group looks for a dinner place, they will be sure to find an appropriate spot. The popularity and prevalence of avocado toast makes many breakfast spots in the area vegan-friendly. Blue Bottle’s Georgetown location has some of the best avocado toast in the District, with its thick layer of ripe avocado spread on a crispy toast, contrasting smoothness and crispiness. They also offer a toast with almond butter and jam for a heartier, sweeter alternative that happens to be
half the price of the avocado toast. Primarily a coffee shop, Blue Bottle has a long list of dairy milk alternatives, including oat, almond and soy. Avocado toast cravings are sure to be satisfied just a block over at Bluestone Lane on Wisconsin Avenue, and at a slightly cheaper price point. For a zestier and potentially spicier toast than Blue Bottle, the Avocado Smash without feta, is flavored by lemon juice, salt and pepper, chili flakes and olive oil. For interesting and adventurous veganfriendly brunches, spots outside of the Georgetown bubble impress with their diversity of flavors. Offered only on Sundays, Equinox in Farragut has an all-you-can-eat vegan brunch buffet, speaking to the increasing popularity of vegan food for both health and climate reasons. With dishes like crispy cauliflower tempura and black bean and walnut chili on the menu, Equinox showcases their imaginative creations. The stuffed walnut french toast is delightfully nutty, sweet and satisfying, especially as a pick-me-up after a long night out. With endless decadent and savory options, Equinox is sure to please all parties in attendance. Fare Well, a few blocks away from Union Station on H Street, also has an incredible vegan brunch on the weekends. Styled like a diner in both interior design and menu options, Fare Well takes classic breakfast favorites and makes them vegan, presenting its dishes in an environment that harkens back to the past. Offering a variety of pancakes, including a carrot cake flavor, dairy-free malted
milkshakes, french toast sticks and savory polenta fries, the innovative recipes are sure to be a hit with even the most plant-averse attendees. Vegan and vegetarian options are not limited to light, vegetable-filled breakfasts. Plantbased lunch and dinner options in Georgetown are plentiful, including several falafel spots that are almost entirely plant-based. Falafel Inc., a long-time hit with Georgetown students, offers cheap and delicious eats with their falafel sandwiches, bowls and spiced french fries. With slightly pricier falafel but far more options for toppings, Taïm on Wisconsin Avenue impresses. The restaurant is completely vegetarian and most of its offerings are vegan. Taïm offers two types of falafel, harissa and traditional green, as well as a faux meat kebab and crispy cauliflower shawarma, which are served in a warm, fresh pita sandwich on a platter or in a salad. Some of its exceptional toppings include mango fenugreek chutney to accommodate sweet cravings and Yemenite cilantro hot sauce for those looking to spice up their sandwich. The food at Taïm is incredibly fresh and savory and a great option for those craving a new fast-casual spot near campus. Vegan cuisine is not limited to breakfast and falafel lunch, however. JINYA Ramen
Bar on 14th Street has a commendable dinner menu, offering something for everyone with vegan and nonvegan options on the appetizer and ramen sections of the menu. The Flying Vegan Harvest Ramen is sweet, nutty from the plant-based substitute meat, super flavorful and fresh. With two floors and an indoor-outdoor patio, this place is both cozy and bustling with energy, making it a great spot for a nice dinner out with friends or a date — vegans and nonvegans included. To satisfy a sweet tooth and round out of a day of eating, Georgetown students may look no further for vegan-friendly desserts than some of Georgetown’s famous cupcake locations. Georgetown Cupcake, Sprinkles and Baked and Wired all carry at least one vegan flavor at any given time. Sticky Fingers,an entirely vegan bakery and cafe, has a far wider array of options with a wide variety of plantbased treats to eat, including peanut butter fudge, mint and mocha cupcakes, cookie sandwiches and sticky buns. Finding places to eat that can be enjoyable for everyone is always a daunting task, but the District’s rich vegan options for every time of day and every type of palate continue to impress with their creative menus. With abundant options for breakfast, lunch, dinner and dessert, vegans and nonvegans alike are sure to find something to rave about.
LEFT: BLUESTONE LANE, RIGHT: @STICKYFINGERSDC/INSTAGRAM
As vegan diets have become increasingly popular among people of all ages, restaurants around the District continue to increase their vegan and plant-based offerings. Several vegan restaurants offer options that merge the health of vegan food with the imaginative takes on known food items that pervade the D.C. culinary scene.
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STUDENT FOODSTAGRAMS ..
hoyasnaxy__ South Block
Liked by TheHoya and 1,034,180 others hoyasnaxy__ The Killer B. Bowl from South Block is a tasty blend of strawberries and blueberries.
thesweetspot2019 Village C West
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Liked by TheHoya and 1,034,180 others thesweetspot2019 Swipe to see the recipe for this delicious apple rose pie. Baking this was a treat!
Foodstagrams Offer Tasty Recipes, Detailed Reviews EMMA GINSBERG Hoya Staff Writer
Drawn by the allure of internet fame and Instagram attention, some Georgetown University students have found their niche online by posting the food they make and eat. Whether they are making the dishes themselves or using their account to review local restaurants, the foodstagrams of the Georgetown community are diverse in both content and flavor. Many students have developed a skill and a social media presence by cooking out of their common rooms and posting their creations to Instagram. Milan Rosen (COL ’23) started his baking account @ thesweetspot2019 as part of a project during his senior year of high school, and later started to post his recipes from college. The account features creative photos of his desserts with witty captions. He has learned more than just baking technique, however, from his experience maintaining his account, according to Rosen. “I definitely try to one-up myself every time I do a new post. It also helped a lot with photography,” Rosen said in an interview with The Hoya. “I had no experience with that whatsoever, and I realized
there’s a big difference between looking at something and posting it online. That disparity made me want to get better at photography.” In spite of the skills he has developed through his account, Rosen does not see his foodstagram as anything more than a fun project on the side of his busy life. When they are not taken too seriously, food accounts can be fun creative outlets, according to Rosen. “For me, I bake regardless of whether I’m going to post it or not. Hopefully it will be something that I wind up coming back to over the course of my life, but not necessarily a full-time thing,” Rosen said. Rosen has a distinct perspective because he exclusively posts things he invents himself. “At least for me, a lot of the stuff I make hasn’t really been made before, because I create my own recipes. I think that’s something new and interesting, instead of just posting something that somebody out there has probably already gotten,” Rosen said. By contrast, Sandy Yun (SFS ’23) uses her account @hoyasnaxy__ to post only pictures of food she eats in the Washington, D.C. area. Each post on her account fea-
tures a vibrant picture of her meal paired with a caption that includes the name of the restaurant and Yun’s review of the food and ambience at each location. Yun created her foodstagram after she came to college and realized that living in D.C. provided her with a special opportunity to experience new cuisines and different cultural foods. Her motivation for creating the account rose from a desire to share her cultural exploration with her community and the world. Yun prefers to share online the meals that she eats out because she can talk about more than just the food, she wrote in a message to The Hoya. “I believe it has more interactive and communicative potential with the audience just because sharing a restaurant draws attention to the community in which the restaurant is located,” Yun wrote. Yun has gained more from her foodstagram than she originally imagined she would. “The biggest lesson has been my growing awareness of the fact that putting my pictures ‘out there’ online means I become responsible for what I post and possible reactions that may come with my actions. I think I became more conscious of what I say in the posts and it pushes me to be
more honest and objective,” Yun wrote. As fun as these accounts may be for the students who run them, their foodstagrams also require them to recognize they are sharing their opinions on a public platform and their content has an impact beyond their own diets. “I see my foodstagram as both a longterm project and something I do for fun because I believe it will help me explore more of the neighborhood I belong to in terms of not just food but also the social and recreational aspects,” Yun wrote. “I hope my audience gets to feel the enjoyment I feel from my food exploration, and I will try to make sure the account stays informative.” Sharing and eating good and aesthetically pleasing food with their foodstagrams is the central goal of Rosen’s and Yun’s accounts. Rosen is particularly proud of the apple rose pie he made and posted, and Yun’s favorite restaurants she has reviewed so far have been Abunai Poke and Pitango Gelato. Foodstagrams, especially those run by college students, benefit creators and viewers. Whether it is users learning from their own posts or followers drooling over their sumptuous creations, these accounts make people’s feeds a little less hungry.
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ILLUSTRATION BY: JASON OMORI/THE HOYA