It’s time to spread the gospel.

Some Crust Bakery: My relationship with Some Crust is a tricky one. For brevity’s sake, there’s a lady there who would like nothing more than to see me hanging from a flagpole by my notably dorky undies. I won’t name any names…but her name is Deborah and I suspect no one calls her Debbie for short.

Some Crust's Egg Slider

What to get: Sliders in the morning, sliders in the evening, sliders at suppertime. Those who matter have called sliders “nature’s most nearly perfect food.”

Tantalizing description: A slider is a delicious, pocket-sized sandwich (on which you can add anything down to pigs’ feet) comprised of a poached egg  and a choice of bread–Some Crust’s real achievement. Their bread is certainly the best on this side of the Mississippi. Egg+condiments+fillings=Some Crust scores big.

Additional Comments: Chipotle Ranch. Hats off to the chef. I have tried to secure the secret recipe for my own recreational uses but have been thwarted by Debbie, a strange crusader against my happiness.

Full of Life: Full of Life will always have a special place in my heart. Going there means the added perk of not having to talk to my friends–opting instead to catch up with my kind: the wacky celebrities of tabloid magazines.

Full of Life #24 Turkey Sandwich (not pictured: custom delicious walnut whole wheat)

What to get: a customized version of # 24 (everything’s better customized). A fool’s 24 is a turkey sandwich on a roll with chipotle mayonnaise, provolone cheese, and a side salad. But where this sandwich goes wrong is the roll. Ask instead for a 24 on walnut whole wheat bread. You won’t look back.

Additional Comments: Does the salad dressing make anyone else’s left eye squint involuntarily? Just sayin’…

Dr. Grubbs (or should I say, Dr. Mobfront): First and foremost, Dr. Grubbs is never open when I want it to be. This leads me to the only possible conclusion: the doctor has a secret (and a vanity plate).

Dr. Grubbs Blackened Salmon with Sundried Tomato Pesto and Spring Salad

What to get: Protein: blackened salmon, Sauce: sundried tomato pesto (beware of the guaranteed flower-killing breath), Side: spring salad.

Additional Comments: I wish the jolly man that takes my order could be a member of my extended family.
“How are you today?” he asks, genuinely interested.
“Good thanks, and you?” I smile the smile that I usually reserve for a Law and Order: Special Victim’s Unit marathon on USA.

“If I were any better I’d be on vacation.”

(high fives all around)

Heroes & Legends Bar & Grill: Allow me to set the scene: it is a warm Easter’s day and Dana Staley and I have just (unwittingly) survived the infamous earthquake of 2010.  We were hungry for some Village grub and restaurant closings for Easter Sunday were seriously cramping our style. Alas, a beacon of hope appeared! Heroes, as we have come to affectionately call it, was open for business.

Heroes and Legends Nachos

What to get: Nachos. The waitress told us that we wouldn’t be able to get through a full order of these puppies.  We had serious doubts but fell victim to potential embarrassment and agreed that we would split a half portion. Man, when she’s right she’s right. They were gigantic.

Additional Comments: We were not welcome there. There was a ripe Get Outta Here DogFace vibe that day as local softball leagues gathered to celebrate their victories and ceremoniously pulverize peanut shells. We, however, remained unfazed and will definitely be back to Heroes for more.

Photo credit: Kayla Benker ’13

A year and a half ago, several of my cohorts and I decided to embark on a mission to discover the greatest burrito and taco within a fifteen minute drive of the Claremont Colleges.  Very quickly, we realized that this endeavor would be no small task.  Although we have visited upwards of 40 different eateries thus far—dining at at least one new restaurant a week—there does not appear to be an end in sight.  In fact, it seems that each time we cross a burrito joint off our list, a new one opens for business.  Nonetheless, we will not stop until we find a clear, definitive answer to our essential question.

We have developed an elaborate rating system to objectively measure the gustatory experiences of our hunt. This involves three categories—the tortilla, the inside (whatever happens to be inside the tortilla), and other (be it price, atmosphere, salsa bar, a TV playing a soccer game, etc).  In addition, our research team is divided into beef burrito evaluator (Taylor Berliant), vegetarian burrito evaluator (Kris Brown), and the Taco Man (Julian Martinez). Each category is given a score from each researcher, 1-10, and the results are complied on a spreadsheet.  Our findings have proven fascinating and invaluable to anyone who wishes to be exceptionally full yet phenomenally content in life.  Here are the standouts thus far:

1) Candelario’s Market, 580 East La Verne Avenue, Pomona:

Candelario’s has its own meat market, which may explain its scrumptious selection of chicken, carne asada, and carnitas.  They also have an outdoor grilling area, providing the entire neighborhood with a better aroma than any flower, perfume, or candle could ever provide.  Overall, heavenly.

2) Lily’s Tacos–2128 N Garey Ave, Pomona:

The little screen ordering window, the non-English-speaking cashiers, the outdoor-only seating, the military surplus store next door, and the authentic menu items all give this little burrito stand more character than any other restaurant in our search.  Plus the food is absolutely delicious.  It is hard to walk away from Lily’s after a meal and not be in a fantastic mood.

3) Rocco’s Taccos–669 Indian Hill Boulevard, Pomona:

We were fortunate enough to visit Rocco’s during its grand opening.  And it did not disappoint.  They scored especially high in the “inside” category, with some of the best meat and sauces we’ve had.  We recommend the Monster Burrito.

Last Place) Pupuseria Cuscatleca--900 East Holt Avenue, Pomona:

This is arguably the worst restaurant in the world.  A few lowlights of the meal: forty-five minute wait for our food; water and all other beverages had a very odd chemical taste; there was a 98% likelihood that the taco meat was originally packaged beef jerky and a 100% likelihood that the rice was from the Chinese restaurant next door (we witnessed the delivery woman bring our waitress a take-out bag, and minutes later we had fried rice on our plates and in our burritos); beans nicely in the shape of a can; and lastly an ensuing three hour stomach ache.  We have suspicions that this establishment has a covert purpose, as many people came in during our meal to inquire about “signing up,” yet did not order any “delicious” food.  Further investigation required.

There will certainly be more riveting discoveries to come.  But in the meantime, I encourage all to sample our findings.  Feel free to scrutinize our research, or provide any suggestions that you may find yourself.

Here are some ground rules. I’m going to have two center focus points: North Quad and South Quad. I feel like this adequately covers the CMC community. Seniors in the apartments use the dining halls less and Mid-Quadders can figure it out based on which quad they are closer to. Secondly, the unit of measurement I used is the average size of a Claremont city block. To put this in perspective, the distance between Stark Hall and Boswell is approximately 2.5 blocks. I think this will be easier to think about than something like “2,834 feet to the Muddhole”, and much easier for me to measure.

The dining halls we will cover are Scripps/Motley, Pitzer, Frary, the Coop, and Hoch-Shanahan/Muddhole. I feel like these are the most popular destinations. Also, this article is based solely for travel purposes. If you want to read something that discusses quality, there was a recent article written about coffee and Claremont that also reached out for my professional opinion (the last paragraph!). Anyway, back to business.

South Quad: If you live in the South Quad, you are just under two blocks from Collins, your closest dining hall. Branching out, Frary is only a slightly further walk, and would probably be the same if it wasn’t for the construction.  The Hub is a little over two blocks and Scripps comes in exactly at three as the crow flies. Pitzer is a medium distance of four blocks. The real treks start to occur when you try to eat at the Coop or at Mudd. The Coop is five blocks away, while Hoch comes in at a whopping 7, over half a mile.

Consensus: If the food looks better at Scripps or Frary, go for it. A half mile for Mudd? No thanks.

North Quad: Since Collins and The Hub are right at your front door, I’m not even going to acknowledge them with a distance. Just walk outside. However, Scripps and Pitzer are also excellent options at only two blocks away. Mudd is still pretty far at about 4.5 blocks, but it’s really just on the other side of Scripps.  As for the Pomona eateries, Frary is about 3 blocks, while the Coop, with construction, is almost 7.

Consensus: Pitzer and Scripps prove the easiest alternatives to CMC food. Mudd is doable if you have some time, but unless you are meeting some friends on the weekend or after Pub, I really don’t see any point in venturing over to the Coop.

Well, there you have it. The dining hall distances are broken down.  Of course, if you are rushed for time, Collins is still the easiest, but some of the others are surprisingly closer than I initially though. In any sense, we’ll all probably still end up trekking seven blocks to the Muddhole next Saturday for one last steak quesadilla before bed.

India is also a great place to try out vegetarianism. Cows are sacred, and pigs are unclean animals, so there’s no beef or pork anywhere. Furthermore many more people here are “veg,” so there are more options for vegetarians here than there are in the US. Because meat is so expensive relative to vegetables and rice, we cook meat once a week or less. The food here is so good that you really don’t notice the lack of meat in your diet.

Alu Paratha (8 rupees, about 16 cents) is a lunchtime favorite. You make it by mixing potato and some vegetables in with dough and serving with two sides, usually one spicy and one mild. You rip off a piece of the paratha, dip it in the spice and enjoy.

This is dal bati, which is prepared right in front of you. The proprietor will bring out five or six balls of hardened dough, crush them with his fingers, and add onion and ghee. Tasty!

If anyone ever invites you into their home, say yes. Home cooking is really good. This is dhokla, served with namkeen, a salty snack.

I cry every time I eat this egg curry, which might be because it’s so spicy, or because I love Kumar, the cook, so much that I want to bring him home with me to the US. Last time I went I got out a timer and copied down the entire recipe.

If you’re headed to Goa or Bangalore, you will find this dosa to be quite popular. Dosa is a potato and vegetable mix wrapped in paper-thin rice dough. This dosa was served from one of twenty food stalls in a food court. The food courts here are actually good.

In India they take “we don’t make it till you order it” seriously. Street vendors prepare the food right in front of you. When we cook at home, we purchase the ingredients from a vendor on the street about an hour before we cook, ensuring that it’s fresh.

This is thali, a favorite dish in Rajasthan. There’s no ordering in a thali restaurant; you sit down and they start bringing you food. A server brings out roti (round flat bread) and/or rice and a number of spices, and you eat until you can eat no more. In nice restaurants the preparation and the number of different dishes can be pretty elaborate.

–

Here’s a list of heuristics you can use when you’re trying to figure out where to eat. If I have one piece of advice it’s to avoid the touristy areas; they cater to the lowest common denominator (the non-spicy food eating tourist) and charge higher prices than everywhere else. If you’re uncertain, pick a place that serves only one item; you can’t pick poorly and the quality should be good. Otherwise take a look around and see what everyone else is eating. Following the locals is generally a good strategy.

Collins

Photo credit: Sean McQueen

For your sipping satisfaction, Collins offers bleary-eyed diners with 2 dramatically different coffee selections: pre-brewed or just-made by the espresso machine. The pre-made coffee (regular and de-caf) is definitely the lesser choice — if it is available at all.  More often than not, the carafes are empty and the sleepy drinker is left with an empty mug.  When available, the pre-made coffee is not terrible: piping hot, somewhat strong, and only occasionally flecked with stray grounds. The Collins espresso machine, however, is a stand-out star… of Claremont’s coffee scene, anyway.  Mark Munro ’12, a Portland native and daily coffee drinker, prefers this option.  ”I mostly just drink Collins espresso,” Munro confessed, “Coming from Portland, I’ve had better. But it gets the job done, you know?”  Drinkers can select a regular or non-fat latte, cappuccino, espresso, or cafe americano.  For variety and freshness, choose a Collins coffee.  3.5/5 beans

Frary
Unless you’re willing to guzzle a dozen cups of this Pomona dining hall’s tepid, tasteless stuff, you should plan on steering clear. Although it’s available in both regular and de-caf, this beverage is undeserving of the hallowed title “coffee.” A sip of this pond water will nauseate and disgust you. Frary’s luke-warm, lackluster java is not worthy of your mug.  0.5/5 beans

Mallott
The Scrippsies are really trying to get it right. A special java bar boasts an assortment of flavored creams, a bounty of Tazo teas for non-drinkers, and a stack of take-away cups for grabbing on your way to class in the morning. Sadly, the brew falls short of the expectations this cozy nook excites. The coffee, though steaming and hot, lacks a full-bodied flavor and tastes somewhat soapy. No matter how much hazelnut cream you add to your cup, the Mallott coffee disappoints. A lack of real mugs also takes away from the drinking experience; it’s hard to savor anything in a paper cup without feeling like you’re at McDonald’s. Tip: opt for the chai latte at Scripps, a sweet and spicy cold beverage that almost makes up for this java blunder.  2/5 beans

Harvey Mudd
Not applicable…unless you’re satisfied with a stream of beige water from a plastic dispenser.  0/5 beans

Pitzer
Pitzer’s brew may not have the most delicious flavor, but it certainly outdoes most of the other 5Cs. Certified fair trade beans make this java good for the world (so Pitzer), as well as your energy level. A bit on the burnt-tasting side at times but more flavorful than any of the previous brews, head to Pitzer if you crave a more rich cup o’ joe with an aroma that will instantly perk you up. 3/5 beans

The Motley

Photo credit: Sean McQueen

The Motley has something that none of the dining halls do: ambiance. If thumping indie rock, couches so cushy and worn-in they swallow you whole, and masses of studious (and trendy) Scripps students sound like your scene, the Motley is the establishment for you. The Motley sells a variety of caffeinated drinks: from a double-shot of espresso to a frothy soy latte, the Motley menu is not lacking in diversity. The regular drip coffee is hit-or-miss with regard to flavor and temperature; depending on the pot, a cupful could be full-bodied and robust or weak and lukewarm. Big bummer: extra $1 charge for take-away cups, so be sure to bring your own thermos.  This spring, luckily, 5C iced coffee enthusiasts will not have to battle the soggy paper straws that ruined sipping experiences this fall. For the closest thing on campus to an true coffee house, pop in the Motley for a pick-me-up. 4/5 beans

The Honnold Cafe

If anywhere on campus were to strive for strong coffee, it should be the Honnold Cafe. Late-night study sessions practically require caffeine. Like at Collins, Honnold’s make-your-own brew machine is this java spot’s redeeming feature. Skip the pre-made coffee and ask for a pod of cafe. In many delicious flavors like mocha and French roast, these single-serving capsules of grounds will do the trick. Although Honnold lacks a sturdy and satisfying house roast, you will find energy, balanced taste, and warmth in a cup of coffee from the library cafe. 3/5 beans

The Rest…
Still not content with the 5C coffee selection? The Village offers an assortment of places where you can snag a decent brew. Starbucks and the Tea Leaf & Coffee Bean are two such locations. At either spot, the brand name evokes certain expectations: commercial, a bit over-priced, an a generic ambiance mark both coffee shops. The regular roasts at both Starbucks and the Tea Leaf & Coffee Bean are quality, but come without the cozy comforts of your favorite hometown establishment.

Munro (’12) offered some insight into the surprising absence of a true coffee shop in Claremont. ”Coffee isn’t as much a culture in Southern California,” Munro mused. “Back [in the Northwest] the coffee shop, due to culture and climate, is a spot to have conversations and commune.” The nearest you may get to a local hang-out is Some Crust, though the baked goods certainly outscore the coffee at this locale. The Claremont Juice Company, if an ice-cold java is what you crave, is another option for the caffeine-deprived.

The Last Drop

Photo credit: Sean McQueen

So, who wins the Battle of the Brews? The Motley wins out by a 1/2 bean, just outdoing our very own Collins dining hall. Will Dudding ’11, a recent transfer student, offers a fresh palate in this judging.  Dudding praised the “smokey flavor” of the Motley’s house brew, before adding “while the Collins coffee may be less than par, it beats anything on campus at [his] old school.” Claremont is far from a Northwestern coffee haven, but it’s also not a wasteland. If you’re in need of a cup o’ joe, head to one of these local spots for the best coffee Claremont has to offer…or consider tricking your dorm room out with a French press.

Challah for Hunger is the brainchild of Scripps alumna Eli Winkelman. In 2004, Winkelman and her friends began baking challah for Shabbat dinners organized by Hillel of the Claremont Colleges. The group’s products became so popular that they decided to start selling their goods to benefit genocide victims in Darfur, people for whom hunger is one of many threats faced daily. Challah for Hunger, a 501(c)(3) non-profit that now splits donations between AJWS relief in Sudan and local organizations, arose. The Scripps students’s efforts soon inspired 30 additional chapters to form; Challah for Hunger is active on U.S. college campuses from Brooklyn to San Diego, and even thrives internationally in Australia and Montreal. At the Clinton Global Initiative in 2009, Bill Clinton commended Winkelman and Challah for Hunger for their efforts on national television.

Student volunteers from all five colleges now run the Claremont chapter of Challah for Hunger. Baking takes place every Thursday in Frary dining hall’s kitchen. Fresh, golden loaves are sold on Fridays from around 11 a.m. until 1 p.m. (if supplies last that long!) at various locations throughout the 5C campuses. A complete schedule of times and locations is available on the Challah for Hunger website. Sales at CMC take place just outside Collins; be sure to purchase your challah as early as possible, especially if you’re craving the coveted “mixed” challah.  Challah generally cost $4 and can be charged to your Claremont Cash (thanks, Mom and Dad!)– a reasonable price given the charitable cause and the generous size of a single loaf.

Rachel Hamburg, a senior at Pomona College, is the co-president of the organization’s chapter in Claremont and a serious challah-lover. “What do I love about challah?” Hamburg mused, “I love the golden brown color. I love how soft and fluffy a loaf of challah is when broken in half. I love how it is a community food that you can share with friend…and even strangers!”

Special events, like Challah for Hunger’s epic karaoke party in the fall, help to raise awareness about important global issues while bringing together like-minded students committed to social justice. “Care-oke” is scheduled to happen again later in the spring, in addition to an Earth Day documentary and a National Women’s Day event. For Valentine’s Day, “Challah-grams” were available for purchase; these mini-loaves with special notes attached are one of many ways that Challah for Hunger pairs delicious, fun treats with activism efforts.

Challah for Hunger is a 5C club that welcomes all volunteers willing to roll up their sleeves, don a hairnet in the Frary kitchen, and join in the fight for social justice in Sudan and in the Inland Empire. Uncommon Good, the mentoring program that many CMC students participate in, is one of many local charities to which Challah for Hunger donates profits. A plan to involve mentors and mentees in a “Bake Your Own Challah” event is in the works for this spring semester.

While students from all the Claremont Colleges enjoyed the dishes of each of the visiting universities, the hits of the night were clearly the Beef Tenderloin served over Garlic Mashed Potatoes with Red Wine and Shitake Mushroom reduction and the pie station, both devised by Claremont McKenna’s executive chef, Alberto Gonzalez.  Both stations featured long lines of hungry students all night long. You can find highlights from last night below and the entire collection of photographs here.

“I’m about to teach your ass how to cook.” With those words, Coolio, of Gangster’s Paradise fame, began the first episode cooking show. Yes, he has a cooking show–you can find every episode on his YouTube channel, Cookin with Coolio. Coolio hasn’t had the best luck lately, what with his arrest for possession of crack cocaine or with his recent crowd surfing attempt (where, rather than catching him, audience members let him hit the floor and then stole his jewelry and shoes). On first glance, however, his luck seems to be changing with this new, critically acclaimed show.

Cookin with Coolio features videos that will guide you on your quest to make “Soul Rolls,” “Swashbuckling Shrimp,” and the like. Unlike traditional cooking personalities, however,  Coolio uses less than official cooking terms, such as “a dime bag of pepper” and a “pooch of salt,” as well as random interjections of “Shakazulu!” and “Taste Good, Look Good…IS GOOD.” He is joined in every episode by his cooking “girls.” He also swears quite a bit, so you may want to keep down the volume if grandma is around.

In this episode he kidnaps a college student and shows him how to make “Fork Steak.” Yum.

Check out Coolio’s “Flavor Gun” that he gets in the episode in which he makes “Fall off the Bone Chicken”:

Oh yeah, you can buy his cookbook, “Cookin With Coolio, 5 Star Meals at a 1 Star Price,” which is probably one of the funniest cookbooks I’ve ever read.

Shakazulu!

Kris Brown in his natural environment.

Kris Brown is up to his elbows in chocolate. Surrounding him are bowls full of it, liquid chocolate, solid chocolate, chocolate covered utensils, chocolate covered everything.  At the center of it all stands the Seattlite, smiling, reveling in the environment, and only slightly less covered than the items within his grasp.

Brown is making truffles, melting down gourmet chocolate he buys in bulk and creating ganache from scratch.  It’s a weekly ritual, usually taking place on Sunday afternoon, with the CMC junior making a batch of nearly 150 truffles.  He sells these truffles through the Motley coffeehouse on the Scripps College campus.  Brown works as an independent contractor, splitting the proceeds with the Motley.  The results are both delicious and successful, with the small chocolates selling out at a dollar a piece in only a few days.  With finals week in full swing, the demand has gone up significantly, and Brown plans to make an extra-large batch to help fuel late-night study sessions.

“The most recent batch sold out in about 10 hours at the Motley,” says Brown.  ”People have always told me I should increase prices on these things, and seeing how fast they sell out it’s definitely ‘commercially viable.’  But the money isn’t a driving factor for me.  I want to provide good food without a high cost associated with it; I want to expand people’s horizons with what they expect out of a piece of chocolate.”

The flavors are perhaps the most notable part of the truffles, as a different trio of ganaches appears each week.  Certain flavors are given creative names, such as the “Peaches” truffle, a vanilla, cherry, and almond combination bearing the nickname of CMS’s All-American hammer thrower Taylor Berliant.  Says Brown: “If someone inspires the flavor of the truffle, I name it after that person.  They usually get free chocolate, too.”

Despite the truffles’ popularity, few know that they come from a CMC student, although they might not be surprised to hear it’s one with such a strong resume in the culinary arts.  Brown is the manager of  The Shakedown, Pitzer’s student-run restaurant and over the summer he interned as a prep cook at Seattle’s renowned restaurant Tilth.  For the fall semester, Brown moved off campus, allowing him to improve his cooking with a full kitchen.  Besides his culinary duties, Brown finds time to run cross country, competing for the Stags  during their successful fall run.

Sadly though, the supply of truffles is in jeopardy for the spring semester.  Brown will be abroad in Nepal, cultivating his palate for exotic spices, and therefore unable to contribute.  As of now, the duties will be falling to Harvey Mudd freshmen Kate Crawford, who will continue the tradition in the spring.  Nevertheless, this week is your last chance to try Brown’s special recipe, which he bills as “sentimental chocolate.”  The final batch will go on sale in the Motley sometime Sunday evening.  Best to be there early, they’re sure to go fast.