https://www.columbiaeatsmagazine.org/blog daily 0.75 2026-06-10 https://www.columbiaeatsmagazine.org/blog/bigger-than-a-plate monthly 0.5 2023-05-01 https://images.squarespace-cdn.com/content/v1/642b8530b5f0a25f1e3dad52/1682964577076-QR87P7ZCJ58T919X9B43/Screen+Shot+2023-05-01+at+2.08.52+PM.png Blog - Bigger Than The Plate - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/642b8530b5f0a25f1e3dad52/72ab3f52-e433-410e-b2c8-e126316c2641/Screen+Shot+2023-04-30+at+11.29.52+PM.jpg Blog - Bigger Than The Plate - The Exhibit The exhibit has a simple and digestible layout. It walks visitors through three sections that mirror the three parts of the food system: trading, producing, and eating. With each section, visitors are able to see how these individual parts take form right here in New York City. There is a historical aspect to it as well, with examples of how these parts and the practices within them have evolved from the time the Lenape lived on this land to the present day. The exhibit keeps visitors engaged through a collaboration of sights, sounds, and smells in presenting the information. We’ve certainly all experienced those moments in exhibits where they become incredibly dull and seem never-ending, but let me assure you, you will not have a single one of those experiences in this exhibit. https://images.squarespace-cdn.com/content/v1/642b8530b5f0a25f1e3dad52/94d1a6ee-55a1-4544-bb60-f775a00b8559/Screen+Shot+2023-04-30+at+11.33.27+PM.png Blog - Bigger Than The Plate While it is very interesting to learn about the three individual parts of the food system, it was something I had never really considered before. I think the most impactful takeaways lie in the time dimensional storylines of this exhibit; not only does this exhibit portray how trading, producing and eating have changed since the time of the Lenape, but it also looks to the future too. The exhibit highlights how these changes coupled with the changing climate of the globe are on a problematic trajectory. Food has become increasingly about maximizing returns and profits and less about the items themselves. This has caused food production to become industrialized, a consequence of which, as the exhibit puts it, causes “the distance between production and consumption to grow”. Products that used to be produced within the city boundaries are now outsourced. https://images.squarespace-cdn.com/content/v1/642b8530b5f0a25f1e3dad52/7fbb0569-cf9a-49f0-930b-f6c82ca7d7ec/Screen+Shot+2023-04-30+at+11.36.19+PM.jpg Blog - Bigger Than The Plate Most of you are probably thinking, just like I did, that a self-sustaining food system within a city is not all that important in this day and age. With everything we have, products can get from coast to coast in just a few hours. But what happens when this network of importation and exportation comes to a halt? The COVID-19 pandemic was a wake-up call to many as it caused major disruptions to the supply chain. Food vendors, who relied on deliveries multiple times a week, found their shelves empty and consumers empty-handed. There was nowhere to turn and no backup plan in place. The exhibit reminds visitors that this will happen again in another emergency if society does not change its ways. If the city had a self-sustaining food system, it would have been much more resilient in this sort of emergency. https://images.squarespace-cdn.com/content/v1/642b8530b5f0a25f1e3dad52/9bfb0ac4-8bda-4869-9500-fd7cfb45a065/Screen+Shot+2023-04-30+at+11.37.39+PM.jpg Blog - Bigger Than The Plate Not only would a self-sustaining food system assuage these circumstances, the exhibit highlights that it would also help fix other food-related issues within the city. This type of system can decrease the number of food deserts—areas that have little to no affordable and nutritious food. The exhibit points to community gardens as an example; they keep food growth within the city and can also be located in the areas in greatest need. This exhibit is so much more than just the story of food in NYC. It provides visitors with a lesson, better yet, a warning about the future that lies ahead. This exhibit showed me that even the realm of food is not safe from the greedy and ignorant touch of humanity. It tells us the changes we must make, but now it's up to us to do it. https://images.squarespace-cdn.com/content/v1/642b8530b5f0a25f1e3dad52/965d1613-bd3e-4bee-8316-6a4a00dd8ff4/Screen+Shot+2023-04-30+at+11.43.58+PM.jpg Blog - Bigger Than The Plate - Ticket Info (add) https://www.columbiaeatsmagazine.org/blog/taste-of-home-tacos monthly 0.5 2023-05-01 https://images.squarespace-cdn.com/content/v1/642b8530b5f0a25f1e3dad52/230e5e00-4018-4b88-88c7-f0078982b1f8/IMG_0864.JPG Blog - Taste of Home Tacos My favorite home cooked meal has to be my mom’s chicken tacos with a side of fideo, which is essentially a Mexican noodle soup—it’s been a favorite of mine since I was little. It’s a simple dish, yet it has wonderful flavors that always make me feel like I’m at home. My grandparents immigrated from Tijuana and are both incredible cooks, so they passed down all of their skills in the kitchen to their four daughters. Additionally, these same tacos were the first meal my mom ever made for my dad. The meal isn’t luxurious, but it’s the perfect comfort food and is certainly one of the foods I miss most from San Diego; I have yet to find a Mexican restaurant that has done my mom’s cooking justice! https://www.columbiaeatsmagazine.org/blog/shrimp-tzatziki-bruschetta monthly 0.5 2023-05-01 https://images.squarespace-cdn.com/content/v1/642b8530b5f0a25f1e3dad52/3a69c6ad-62a9-449c-a876-cd59e2ba5c0a/shrimp+bruschetta.jpeg Blog - Shrimp Tzatziki Bruschetta https://images.squarespace-cdn.com/content/v1/642b8530b5f0a25f1e3dad52/7c68ee07-8c43-4150-b36a-0816f2bc4dfd/shrimp+bruschetta+2.jpeg Blog - Shrimp Tzatziki Bruschetta Shrimp Tzatziki Bruschetta is the perfect combination of some of our favorite ingredients: seafood, warm bread, and, of course, tzatziki: the creamy Mediterranean dip made with Greek yoghurt, cucumbers, and fresh dill. https://www.columbiaeatsmagazine.org/blog/from-russia-with-beets monthly 0.5 2023-05-01 https://www.columbiaeatsmagazine.org/blog/my-shitty-dorm-kitchen-tomato-pasta monthly 0.5 2023-04-25 https://www.columbiaeatsmagazine.org/blog/90dws3jdr0fzerxsxxiibn0qtilzva monthly 0.5 2023-04-25 https://www.columbiaeatsmagazine.org/blog/buddakan-review monthly 0.5 2023-05-02 https://images.squarespace-cdn.com/content/v1/642b8530b5f0a25f1e3dad52/5811a34f-493f-4470-9484-a12490b169dc/edited-buddakan+3.JPG Blog - Buddakan Review As any foodie in New York knows, there’s no shortage of great restaurants in Chelsea. This past month, three of Columbia Eats resident food writers were able to visit the best of the best—Buddakan. As I heard, if offered the opportunity to sit in the main dining room, take it. You will be surrounded by classically opulent New York City architecture, the chatter of voices and a stunning room. If you may think the volume may be too distracting to hold any real conversation during the meal, the upstairs dining options lack the splendor and ambiance compared to the main waiting and dining room. We started the meal with a short rib and scallion pancakes—scrumptious! So savory, yet so light, due to the asian pear and ginger incorporated in the dish. We cleared our plate within minutes of it being served. Following our first appetizer, we received two of their dumpling varieties: pork potstickers and General Tso’s soup dumplings. https://images.squarespace-cdn.com/content/v1/642b8530b5f0a25f1e3dad52/d62f34d4-eb0d-4413-b86c-30462c5bf0a8/edited-buddakan+4.JPG Blog - Buddakan Review These were then followed by the sweet and crispy chili rock shrimp, a universal favorite amongst the group. The fried shrimp, dipped in a sweet and spicy sauce, was a symphony of flavors, which could not have been denied by even the most seafood-averse (such as myself). We then moved on to the mains. Both the black pepper beef and charred filet were delicious. I have nothing bad to say about either, but there was also nothing about either dish which was particularly novel, especially for the hefty price tag. By this point in the night, the table was crowded with plates of food. Minced pork lo mein, wok charred broccoli, and a dish of fried rice had all just arrived. The pork lo mein was a filling addition to what had otherwise been a meal filled with small portion sizes, with bites to be shared amongst the table. https://images.squarespace-cdn.com/content/v1/642b8530b5f0a25f1e3dad52/275551ec-e637-42e4-84a9-34fd8c819b39/tempImage5GViMl.jpg Blog - Buddakan Review The meal was rounded off with some of their house specialty cocktails—“Answer” and “Vigor.” Answer was Buddakan’s take on a spicy margarita, a Cazadores blanco tequila with blood orange and habanero agave. The spice of the habanero agave perfectly compliments the (maybe too) familiar burn of tequila, though the would-be bite of the drink is cut by the sweet blood orange. Vigor, though slightly awkward to order, is worth the misfortune of its name. It’s Montelobos mezcal and Milagro SBR silver mixed with coconut, campari, and pineapple. Though the meal is definitely a splurge, we would be lying to ourselves and our readers if we did not think this restaurant was well worth the recommendation. 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