Yale Sustainable Food Project blogger Margaret Tung ’10 was featured yesterday on the Atlantic’s food blog. Her topic of conversation: dining hall oatmeal.
A few weeks ago, I wrote about oatmeal for my column on the Yale Sustainable Food Project’s student blog. I talked about my obsession with the food, and how often I find myself thinking about eating it. I even wrote one of my final semester papers on it.
What I didn’t stress then is that oatmeal is a kitchen chameleon. It can be anything you want it to be. You can start with a can of whole rolled oats and end up with plain oatmeal. You could be in a chocolate frenzy and end up with oatmeal chocolate chip cookies. You could have a craving for crunchy, buttery, honeyed granola. You could swap oatmeal for rice and eat it with your stir-fry. You might start out with cinnamon and sugar and realize that what you actually want is maple oatmeal with bacon mixed into it.
Click here to read the full blog post. Click here to check out Tung on the YSFP blog. And click here to read the News’ April 15 feature on food bloggers at Yale, “Blogging (about food) gets creative juices flowing” by Jessica Letchford.
(Photo courtesy of the Atlantic.)