Attending Boston Calling was truly a trial for a first-time festival goer, especially one that doesn’t even clear five feet, such as myself. However, the 10th edition of the music festival, which was held at the Harvard Athletic Complex over Memorial Day Weekend, hosted more than enough talented performers to make it a worthwhile way to ring in the summer season. With sunny skies and temperatures that barely broke 70 degrees, even the weather cooperated to make the festival memorable.
Over the past few years, music festivals have transformed beyond just concert events with multiple artists. Now the food, the fashion trends people are wearing and the activities for attendees are arguably equally as important to the experience. Boston Calling is no different and in 2019, the festival definitely delivered on all fronts for a fun and even sometimes overwhelming experience with the bevy of options available.
The recipes below incorporate flavors like chocolate, strawberry and cinnamon to give your dessert a Valentine’s Day-inspired flavor that you can make yourself. Additionally, many of these recipes can be great gifts for your significant other, friends or family, and making these treats yourself will definitely show them that you care.
A new student organization at the University of Connecticut seeks to end food insecurity and student hunger on campus through temporary “pop-up food closets.”
The organization, UConn Access to Food Effort (UCAFE), opened its first pop-up food closet in the student union Thursday afternoon, allowing anyone affiliated with UConn to access the groceries, according to co-founders Wawa Gatheru and Abhishek Gupta.
Munchbunch.co, rival to Hungry Button (formerly known as Hungry Huskies), is the newest food delivery service to hit the University of Connecticut—and it’s owned by third-semester UConn computer science major Andrew Burns. The company, accessible only via the mobile app, is designed to save students money, Burns said.
Approach food in a new way with Samin Nosrat’s unique cooking docuseries that explores the four elements that define cooking: salt, fat, acid and heat. The new series on Netflix, “Salt Fat Acid Heat,” based on Nosrat’s book, features one element per 40 minute episode. The series combines different aspects of beloved food shows, such as cooking demonstrations, interviews with chefs and travel, to deliver a fresh perspective on food from all around the world.
A one-pot dinner can be a life saver if you’re pressed for time, you don’t want to make a big mess or you are just feeling lazy. They’re usually minimal effort but still very delicious. This week’s recipe is a one-pot pasta primavera, which is a great vegetarian and healthy option packed with tons of vegetables and flavor.