features

Dave Arnold: the mad scientist of food

Dave Arnold ’93 cooks turkeys from the inside out, has created a centrifuge for the home kitchen, and at least once set himself on fire.

By Alan Wechsler

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Meanwhile, back on the farm

Yale’s one-acre student-run farm sells vegetables at farmer’s markets—and teaches sustainability.

By Melinda Beck ’77

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Charlie Munford: sausage from the wild

Charlie Munford ’06, ’11MFS, is turning an invasive species—wild boar—into smoked sausage.

By Judy Walker

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Liz Thorpe: the cheese guru

Liz Thorpe ’00 has helped Americans embrace the “weird-looking, smelliest, drippiest, stinkiest, moldiest” cheeses.

By Judy Walker Ico comments 2 comments

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Adventures in food

For New York City alums, the tenth month is called Foodtober.

By Maria Ricapito

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Marc Agger: something fishy in Brooklyn

Marc Agger ’86MBA moves 10 million pounds of fish per year.

By Alan Wechsler

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Alex Levin: precision and the pastry arts

Alex Levin ’00 takes a mathematical approach to dessert.

By Teresa Wiltz

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Learning more than how to farm

Farming taught me to finish a job. When I didn’t, things died.

By Sibongile Sithe ’11 Ico comments 2 comments

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Nilofer Ahmed and Zoë Lloyd: coming soon to a freezer near you

Two newly minted MBAs launch a business making healthy frozen vegetarian meals.

By Rhea Hirshman Ico comments 1 comment

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Lizzi Ackerman and Matt LaCasse: selling like . . . well, you know

A Colorado couple rethinks pancake mixes.

By Nick Evans ’05

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How food became chic

A history professor looks at the increasing sophistication of the American palate.

By Paul Freedman

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Bettina Elias Siegel: lunch warrior

Bettina Elias Siegel ’87 keeps an eye on what schools feed our kids.

By Roxanna Asgarian Ico comments 1 comment

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Eating at Yale has changed. Drastically.

Think bibimbap and jerk chicken skewers, not salisbury steak with brown sauce.

By Melinda Beck ’77 Ico comments 2 comments

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Ming Tsai: enthusiastically Ming

A celebrated chef with a cause. Several of them.

By Corby Kummer

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Introduction: Yalies who cook, grow, serve, and think about food

This issue is a farm-to-table survey of food at Yale and Yalies in food.

By The Editors

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Mark Tafoya: the bespoke dinner

Mark Tafoya ’93 is a New York City chef who makes house calls.

By Mark Blankenship ’05MFA

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Aly Moore: all the bugs you can eat

“Scorpions have great flavor,” says Aly Moore ’14. Dehydrate them, “and they taste like salmon jerky.”

By Laurel Delp

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Jules Opton-Himmel: the accidental oysterman

Oysters. Kelp. And an oyster-and-chocolate-flavored stout.

By Bruce Fellman

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Josh Jensen: pinot pioneer

Josh Jensen ’66 was not supposed to be able to produce a great pinot noir in the United States. Let alone in California.

By Summer Sewall

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Devin Kimble: the proof is in the beer

Devin Kimble ’85 runs microbreweries in Hong Kong and Singapore.

By Dominica Lim

From the Editor

Not on the menu, to our regret

There was so much more that didn’t fit in our food issue.

By Kathrin Day Lassila ’81

Letters to the Editor

Letters: September/October 2017

Readers talk back about John Kerry ’66, Directed Studies, and more.

Where They Are Now

Revisiting the Vietnam War

Lynn Novick ’83 and longtime collaborator Ken Burns launch a series on the conflict “no one talked about.”

By Teresa Wiltz

Scene on Campus

New kids on the block

The new colleges, seen from the air.

New Haven

And you thought it was just Louis’ Lunch

An introduction to the hot New Haven food scene.

By Rhea Hirshman Ico comments 1 comment

Old Yale

The Memorial Quadrangle’s beginnings

In wartime, Yale began building a new “center of beauty.”

By Judith Schiff

Sporting Life

Taking a hit—and learning a lesson

Two hockey alums spread the word about concussion recovery.

By Evan Frondorf ’14 Ico comments 1 comment

Last Look

Residential college dining when it began

Coats and ties were de rigueur in 1940.

Ico comments 1 comment

Q&A: Peter Salovey

The West Campus hits its stride

Cancer research, genomics, an “artificial leaf.” More to come.

By Kathrin Lassila