Chef at home on the Hill

Becky Sugden, chef at Roberts Dining Hall, has an unexpected life history as she recounts her life growing up in Waterville and learning how to cook for thirteen years—aboard schooners in the Atlantic and Pacific oceans.

Hiding in Hallowell, Slates is a restaurant offering creative atmosphere and delicious dishes

If you’re into the person you’re dating, think of the 25 minute drive as a chance to chat and get to know each other better.

Beer cocktails provide creative alternatives to the hard alcohol ban on the Hill

For a 45 minute drive, Brunswick’s Shere Punjab offers a chance to spice things up

Most of us don’t even need to crack a menu; once you find something you love here—your ideal blend of spices, creaminess and subtle sweetness for your palate—it’s difficult to give it up for something else.

For beerlovers, filling the Pumpkinhead void

The joy of Pumpkinhead is a short-lived affair—as quickly as it arrives on store shelves, it disappears at the end of October, not to be seen or tasted again until the next year.

Happy Valentine's Day: Sea Salt Chocolate Cookies

My favorite chocolate fix. These cookies are crisp but not chewy, so for all you chewy-diehard fans this recipe is not for you.

Homemade pizza: the way it was meant to be

Well when the going gets tough, the tough get going. Or, in this case, baking. The beauty of living in the Apartments—despite washing your own dishes and paying for exit signs that underclassmen break—is that you’re able to take dinner into your own hands and actively protest bad pizza.

Grand Central Café: good brick-oven pizza

What really keeps customers lining up at the door on weekend nights, however, are the restaurant’s delicious brick-oven pizzas.

The blueberry challenge: three beers, one winner

As fruit-infused beer increases in popularity, Maine has the distinct advantage when it comes to handcrafting blueberry beers.

Homemade Pad Thai: a culinary revolution

Pad Thai is deceivingly simple—really no more complex than your average stir-fry—and delicious when made at home.

Hillman’s Bakery: a Fairfield institution

Aside from the pastries themselves, however, the best part about our visit to Hillman’s was the cost.

Sodexo chefs revamp dining hall menus

In an effort to revitalize the dining hall menus for the upcoming spring semester, five Sodexo regional chefs gathered at the College last week to design new vegan and vegetarian dishes to adhere with student health and nutrition demands.

Jeremiah Weed: a sweet alternative to beer

The malt beverages, which come in three equally-tempting flavors—Lightning Lemonade, Roadhouse Tea and Spiked Cola—remain relatively unknown on the Hill, still surprisingly outnumbered by student allegiance to other popular malt beverages such as Twisted Tea and Mike’s Hard Lemonade.

Frank’s RedHot: a versatile eating accessory

Once I began experimenting with Frank’s RedHot — a hot sauce far superior to the well-known Tabasco sauce that our parents grew up with — I found myself adding it to the most unusual foods and producing surprisingly delicious results.

The magical man behind Bobs' dining hall doughnut Thursdays

Every other Thursday on campus, students fill themselves with the doughnuts baked fresh in Bobs dining hall. But does anyone know the truth behind these doughnuts and the man that makes them?

Diner's Diary: Uncle Dean's Good Groceries

Situated a little off of KMD, one can find Uncle Dean's to the right of the set of lights closet to CVS, but it is not till one is inside of Uncle Dean's that one learns why it was worth the trip.

Fusion Buffet: decent lo mein, better sushi

Fusion Buffet, a new asian fusion restaurant in Skowhegan, has an open counter sushi bar.

Pumpkin bread: providing good food and remedy for adulthood

It may not be a job, but wherever I end up in the mysterious abyss that awaits after graduation, at least I won’t be too nostalgic for Foss cookies. It’s a start.

You have been warned: BrewDog’s Tokyo* stout is a challenge

With no surprise, this youthful Scottish brewery has drawn both praise and controversy from consumers and critics alike, and perhaps the brand’s Tokyo* imperial stout is the perfect embodiment of such mixed feelings.

Diner's Diary: Foss's Vegan Pumpkin Cake Recipe

For a while, I was convinced that vegan was just latin for cardboard, but it is cupcakes like these that keep me coming back for. One of my absolute favorite baked goods from Colby, this pumpkin bread instantly reminds me of fall.

Dining halls look into food allergies

Dining services continues to improve its accommodations for the increasing number of students on the Hill with food allergies or sensitivities.

Dana’s renovations offer new tastes but hassles

This summer, the College renovated Dana’s serving area, and the architectural redesign brought some improvements to the food selection as well. Now, when I browse dinner menus with my friends, we get excited to see what Dana’s offering. There is a lot of good that has come from the renovation, but there are many drawbacks as well.

Maine Course: a smile at Bonnie’s

A dish unique to Bonnie’s is baked oatmeal. It comes served in a small crock with fresh berries and brown sugar mixed into the oats. A bubbling, sugary crust tops off this sweet delight.

Green eats for your health?

Trust me–being vegan  not all tofu and wheatgrass! 
Here are some quick recipes you can try out.