Archive for February, 2013

Tschudin Shoes

Tschudin Chocolates – Laura Hess ’16

Rob Tschudin Lucheme knows his chocolates.  That is the first thing you learn when talking with the affable chocolatier of Tschudin Chocolates.  If you ask him, he will gladly explain ...

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Dormét Cooking- Ramen Revamped

Dormét Cooking is the only place on the web where you can find  gourmet food dorm style, with a Weshop specific shopping list.  In the tradition of  one of the ...

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the shrimp spring rolls at Lan Chi's!

A First Look at Lan Chi’s Vietnamese Restaurant!

After being forced to delay their original opening because of Winter Storm Nemo, this Monday, February 25th, Lan Chi’s Vietnamese restaurant opened the doors of their Main Street restaurant for ...

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cookies

The Cookie Hunter- Jacques Torres Cookies- February ’13

Dear readers, You are here because you, like me, are on a mission. A mission to find the best chocolate chip cookie ever created. In this month’s edition, you will ...

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photo-321

Gilly’s Corner- Chocolate Chip Cookie Whoopie Pies

Sometimes in order to get through a particularly boring lecture or a tough day I daydream about opening up my own bakery and think about what I would sell. I ...

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beefpie

Beef Stew and Pot Pie – Miriam Olenick ’13

When my older sister was in college, she and her friends had a special food tradition of making stew every Tuesday – it was called Stewsday. I’ve tried to uphold ...

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noodles

Cold Sesame Noodles from Tibetan Kitchen

Tibetan Kitchen has got to be one of the most delicious underrated restaurants in Middletown. Located in the North End, this quaint little eatery is filled with drawings of Tibetan landscapes, ...

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This may or may not be the number one reason I wake up in the morning.

I Eat Peanut Butter on Everything: PB&O- By Sarah Koppelkam ‘15

In “I Eat Peanut Butter on Everything”, Sarah Koppelkam writes about her favorite creamy, crunchy, salty, sweet classic food, and tells you some new and interesting ways to use it. ...

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WS_VL_Pizza

Venture into the Bread Baking World: No-Hassle Pizza Crust — By Veronica Lumbantoruan ‘15

Before coming to college, my family would have a pizza night almost every week. My siblings and I would fight over who had to call the pizza delivery line, and ...

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mustard_jars

Mustard Haikus- By Tess Jonas ’15

It has been a while Since I’ve graced my eggs with you Great condiment friend.   Don’t care if you judge I bring mustard to usdan My eggs have pizzazz ...

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