Film critic and food aficionado Erich Van Dussen ’89 offers recommendations for some delicious watch parties. by Robyn Rime When it comes to food porn, “Big Night” is the gold standard. “It checks every box,” says Erich Van Dussen ’89, director of communications at Hillside, a multistate nonprofit based in Rochester, and — more to
How to: Host a Movie and Food Night Read More »
As a student, Ben Conard ’16 had a vision to produce fair trade chocolate snacks. Geneseo’s VentureWorks program helped him launch a successful, award-winning business. Ben Conard ’16 says he has always had an entrepreneurial spirit, but it was the VentureWorks program at Geneseo that gave him the experience and training to launch his business,
Profile: An Alumnus Tackles Global Challenges With His Bite-Sized Chocolate Read More »
A dinner series inspires connections across cultures, as guest chefs serve up dishes from their homeland. Ethiopian misir wat and shiro wat burst with the soft tan and orange hues of spicy red lentils and chickpeas respectively. That’s what was cooking for the evening’s meal at the Letchworth Dining Hall, as guest chef Habiba Boru
A World Journey, Through Food Read More »
Master brewer Peter Kreinheder ’92 shares tips on how to best pair beer with food — even dessert. Peter Kreinheder’s path as a master brewer, a beer connoisseur and a restaurateur illustrates the power of inspiration and imagination. After teaching youth about oceanography, then working for a high-end print and photography company, the Class of
Orders have grown from a handful her first year to thousands of cookies annually for customers, in all shapes, for many occasions. December is still her peak season, though her cookies are also popular throughout the year at children’s birthday parties and baby showers in the Denver area.
How To: A Recipe for The Perfect Holiday Cookie Read More »
For Melissa “Marsh” Megliola ’02, Christmastime as a child meant visiting her grandmother and indulging in her fresh-baked Italian cookies. In 2011, Megliola started selling the holiday delicacies she grew up with, launching Sweet Treats by Melissa from her Denver home. Two years later, she started creating custom sugar cookies in unique shapes and with custom decoration for children’s birthday parties, baby showers and holiday events. For making the perfect holiday cookie, Megliola likes to change her designs each year. Her favorites from last year were snowflakes, mittens, penguins and snowmen, decorated with her own royal icing recipe. Regardless of the design you choose, Megliola advises bakers: “A perfect holiday cookie should just be made with love.”
