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Tasting With Thomas: Bareburger

Wednesday, April 30th, 2025

Welcome back! You’re tuning into the second edition of Tasting With Thomas, where I explore the affordable eats that New York City has to offer. As an avid connoisseur of dining atmospheres, interesting flavors, and a good sweet treat I hopped over to Bareburger’s Upper West Side location for a fresh dining experience.

Walking into the restaurant, I was immediately struck by its bright and welcoming ambiance. From the big windows letting in natural lighting, to the modern diner decorations, I could feel the space’s light and uplifting energy.

Before getting into my meal, I was able to take advantage of Bareburger’s happy hour. Inspired by the flowers blooming this springtime, I ordered a hibiscus margarita for only $9. Not only was I satisfied by the herbal flavors, but the elegant presentation with lime, sugar rim, and even a hibiscus flower left me swooning and satisfied!

By this point I’d worked up my appetite and was ready to order. With such a wide variety of options, from wraps to burgers to sandwiches, to even salads, I was having a tough time making a choice. Usually my vegan diet restrictions do most of the deciding for me, but I was more than relieved to find an amazing amount of vegan options throughout the selection.  

Thankfully, the lovely staff referred me to the customize your own option near the bottom of their menu. Right away, I started crafting the perfect meal to satisfy my cravings. Starting with a spinach wrap, I added the sweet potato, kale & wild-rice patty protein base. Then I added buffalo frizzled onion, roma tomato, and alfalfa sprouts for veggies. I topped off my dream wrap with some shredded asiago cheese and Bareburger’s very own vegan “wham bam” sauce!

I’ll admit that the wrap appeared suspiciously petite when the server brought it to the table. This wrap, however, proved that looks can be deceiving! The wrap was filling enough, and beyond that it was tasty too!  I also got the chance to enjoy some crunchy onion rings along with my wrap, casually dipping them in some aioli and relish to my liking.

After more than a few refreshing sips and filling bites, my meal had come to its conclusion. While I was more than satisfied with my meal, I definitely left Bareburger excited for my next visit. Between the rest of the vegan options that I didn’t get the chance to try and the “wham bam” sauce, I’m sure I’ll be returning to Bareburger sometime soon! 

Make sure to take advantage of Bareburger’s $1 combo lunch special. This deal runs Monday – Friday until 3pm, and includes savory sides like french fries, sweet fries or a salad.

Written By Thomas Stewart, 04/29/2025

Author Bio: Thomas Stewart is an undergraduate student at Columbia University pursuing studies in creative writing and human rights in an effort to utilize media as a tool to vitalize our communities. When Thomas isn’t off overthinking in his journal, you can find him on campus volunteering for the local Housing Equity Project, organizing for the Black Student Organization, or playing a jam session at Columbia University Records club. Ultimately, his love for all things creative prevails throughout his life.


Connect with Thomas via Linkedin here!

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Posted in Cheap Eats, Eating Healthy, NYC Student Guide, onFood, onLife, Out On The Town, Restaurant Reviews, student discounts | No Comments »

Just Around the Corner: Kyuramen

Thursday, March 20th, 2025

Aidann Gia Bacolodan, Pace University

Finding high quality and reasonably priced Asian food in New York City can be a difficult task. Sometimes, it can be a hassle to venture all the way to Flushing. Other times, greasy Chinatown dishes are not the type of meal I crave. A freshly made, sit-down dinner with a friend is one of my ideal ways of winding down after a rough day of applying to scholarships and sending emails. I am always looking for new restaurants that serve Asian cuisine, and my good friend Marilisa came with me to try Kyuramen, located just around the corner from New York University. 

Pictured here is the bar seating available for customers.

Our hostess sat us in a wooden booth with a thin privacy curtain separating us from bustling waiters, chatty families, and clinking dishes. Marilisa and I both ordered Thai iced teas, notable for their sweet, spiced flavor and unique apricot color. A platter of takoyaki arrived swiftly, decorated with a drizzle of a deep-brown glaze and mounds of salty bonito flakes. These deep fried pancake balls were stuffed with piping hot octopus, harmoniously creating an appetizer that melts in the mouth. 

Marilisa and I ordered two iced Thai teas to drink.

“For the octopus balls, they’re sweet with a slight crunch,” Marilisa reviewed. “I thought they were really creamy and smooth inside!”

Five skewers, composed of various mouthwatering ingredients, enticed us the moment they were set on the table. Each has their own distinct flavor and texture, like the pork belly piece, which was juicy, greasy, and fatty. It was my favorite from the shareable dish, with the tender and moist beef skewer as a close second. Marilisa found the scallops to be delicate, though thoroughly enjoyed them, while the zucchini was soft, squeaky, and seasoned.

Our shareables set out in a fancy display.

A honeycomb-shaped ceramic dish, set on an oak platform, sat at the edge of our table. Each section was composed of different mini-appetizers, spanning from classic options, like shrimp tempura, to more obscure bites, like a spicy chashu salad ball. A chili garlic seasoning on the portion of edamame is a perfect snack in between the abundant, potent flavors of the other sides.

“I found the unagi eel to be very rich. The lobster and pork ball was crunchy and spicy inside. I liked the refreshing lobster topping,” Marilisa reflected.

She had ordered a rice burger for her entree, describing the teriyaki beef to be traditional and the slight saltiness in the rice to be pleasurable. I selected omurice, a Japanese dish made with a runny omelette placed over a bed of rice. The waitress sliced open the fried, yet runny egg and poured a curry mixture over my main course. It was a beautiful presentation, equivalent to the simple and delicious character behind the meal.

Our wide array of food to be consumed within a private wooden booth.

To tame our heightened senses from the saltiness and spice derived from the majority of the previous dishes, Marilisa and I selected three desserts: a matcha tiramisu, a lychee jelly pudding, and a slice of matcha crepe cake.

”The matcha tiramisu was creamy and smooth, with a heavier flavor of the custard over the matcha. The jelly had these really pretty edible flowers. It was super sweet, almost candy-like in flavor,” she observed. 

I personally loved the tiramisu more than any other, as I am not a fan of espresso. The dish was not overly moist or soaked in flavor, like many found at sit-down eateries and locales. 

“The matcha crepe cake had beautiful, textured, clean layers,” Marilisa said. “There was a smooth filling between layers with a strong, earthy matcha flavor.”

From top to bottom are the desserts we selected: the matcha tiramisu, a slice of matcha crepe cake, and the small bowl of lychee jelly.

The rich, matcha crepe cake paired well with the thick custard found in the tiramisu, as they balanced out one another’s flavors. The desserts were beautifully presented with their complementary colors of a pastel pink in the lychee jelly and the sage green elements evident in the two other dishes.

“Kyuramen has a very cozy environment and lots of options! A pretty unique spot. Lots of rich flavors and variety!” Marilisa concluded.

I found the Asian establishment to be an excellent choice for a pleasant, semi-formal dinner with friends or family. The food was impeccable, authentic, and quick, while the atmosphere varies depending on where individuals are seated. The main room holds a relaxed, talkative environment, while the private booths allow for more intimate conversations and focus on the food itself. My personal favorites were the curry omurice and the assorted honeycomb platter, two platters not commonly found at other restaurants. For students looking to try Kyuramen, Campus Clipper is offering a coupon for 10% off when presented with a valid student ID.

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Just Around the Corner: Ole and Steen

Wednesday, March 19th, 2025

Aidann Gia Bacolodan, Pace University

Ole and Steen is a bakery and cafe chain with locations around Manhattan. I spent my Wednesday morning at their Union Square location to review their assorted lunch teams, desserts, and handcrafted drinks. Nestled among NYU buildings, bustling shops, and grocery stores, Ole and Steen is an excellent space to settle into after classes and errands. 

To my left, two businessmen conversate over a startup company with a variety of packaged Danish pastries. To my right, a university student handwrites her notes, occasionally sipping on what seems to be a cortado. I sit at a dark wooden, circular table with surrounding leather couches to accompany. An attentive barista calls out my two drinks: an iced matcha made with almond milk and a hazelnut iced latte with oat milk. The matcha has an authentic taste, without the overly bitter undertones I tend to stray away from. Almond milk compliments the matcha’s flavor well, revealing its earthy taste without the heavy residue that lingers on the tongue. As for the latte with hazelnut syrup, the nutty add-on and espresso taste are light. The next time I order from the establishment, I plan on adding extra shots. With my international relations tests coming up, I’ll need more caffeine. The coffee served here is just perfect for my palate. 

A close-up of the Hot Honey Turkey Toasty at Ole and Steen in Union Square.

Juggling an internship, the maximum amount of credits, and scholarship applications can be rough, which is why I often try to find affordable, tasty sandwiches to take on the go. Ole and Steen satisfies my expectation in a savory sandwich, from the hot honey turkey toastie to the bagel and lox toast. The turkey toastie had a pungent and powerful dijon mustard. The bread is light, soft, and slightly crispy—wait, are those apple slices? This was the most unique sandwich I’ve had, and yet I thoroughly enjoyed the wild assortment of flavors found within a single bite! The bagel and lox delicacy was similar to a typical salmon cream cheese bagel, but instead of the thick dough we’re all used to, it was served on a multigrain slice of bread. A large dollop of cream cheese was scooped onto the unfamiliar type of grain, a perfect amount for my liking. 

Slices of lox are placed on a large dollop of seasoned cream cheese, set atop a piece of Danish bread in this delectable dish.

A large, ivory white paper box with a sticker seal encased several astonishing desserts handled carefully and skillfully. The array was composed of a vanilla cream bun, a strawberry tart, a slice of mango cheesecake, and a gateau marcel. One of my favorites were the tangy tastes of the mango cheesecake, a fluffy and light take on a typically thick and overly sweet dessert. The consistency of the custard-like base paired perfectly with the texture of the crust and the oozing red-orange syrup. A balanced ratio between each element was evident in every mouthwatering bite. This distinctive cheesecake slice was softer than its original New York counterpart, with the gentle sting of the mango flavoring and its sweet graham-cracker-like crust. The gateau marcel, on the other hand, was a chocolate concoction of sorts, with a generous cocoa dusting and unique layered structure. This moist dessert has a cute presentation, and is not sickly sweet which individuals would presume of it, based on its appearance. Two large square pieces sit atop the rounded, espresso-brown cake slice.

Seen here are four of the desserts available from the bakery-cafe, carefully packaged in a paper box.

From this brunch at Ole and Steen, I have several main takeaways. The first being that danish bread is delectable and scarcely found at casual bakeries around the cities. My second was the pleasantness of the cafe’s environment, where there is a safe, calm, and stable atmosphere. My final point to raise is how the beautifully decorated, Instagrammable desserts are served with care and taste as great as their presentation! 

This mango cheesecake is vibrant in color and flavor.

For students craving a sweet treat or the multitude of other options on Ole and Steen’s menu, the Campus clipper has partnered with the establishment to offer 20% off. To redeem this offer, students can present their valid college or university ID with the coupon listed below!

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Just Around the Corner: Kalye

Tuesday, February 4th, 2025

Aidann Gia, Pace University

I moved to the United States at eighteen months old from an urbanized, mountainous city named Baguio, located on the largest island in the Philippines. I’ve resided just north of Annapolis, Maryland since, attending mostly predominantly white institutions. I am currently a senior at Pace University, surrounded by peers with skin tones that do not resemble mine and cultural experiences that do not align with my own. To be surrounded by individuals that understand the same language, feel music that resonates with my collectivist values, and eat foods that resemble common suppers at grandma’s. Finding Filipino cuisine isn’t terribly difficult, as Little Manila in Queens flourishes and the Jollibee franchise grows throughout the city. These spots, however, lack the essence of fine dining and occurence of basking in all the senses a meal can offer. The elements I deemed necessary for an optimal dinner as a homesick first-gen college student were all found in Kalye, an Asian owned establishment within walking distance of my college campus. 

The dimly lit interior of Kalye, with projections of old Filipino films and small gilded table lamps.

Kimi, my close friend, ventured with me to try out their selection after our last class. She identifies as Chinese American, with some rudimentary knowledge and cultural appreciation for Filipino foods, but was ecstatic when I invited her to dinner.

“The space was very cozy and homey. The lighting was not harsh, which I loved. They were playing Filipino movies on a projector in the back which added a unique touch to the vibe of the restaurant,” Kimi noted. 

Although just a small touch, the restaurant presenting old films with movie stars of bronze complexion and jet black hair elicited an indescribable euphoria within my body. Modern gilded lamps illuminated the dining space, cascaded an ambient glow throughout the room. The walls exhibited drawings of caricatures and quotes written in Tagalog, strewn across the entire establishment. We settled in quickly and found the menu to immediately entice us. 

To start, we placed an order for two drinks. An ube-horchata mocktail was served with a smoking cinnamon stick, placed delicately between ice cubes. The drink was heavy on the ube and left a thin film covering my tongue in the sweetness of the ube yam. The Darna cocktail encapsulated a mix of tequila, mezcal, guava, agave, aperol, lime, thai chili, club soda, and glitter stars. Both had a gorgeous, vibrant-colored presentation. 

Our Darna cocktail and ube-horchata mocktail.

We selected two appetizers: a traditional platter of pork lumpia and bowl of laaing. Lumpia is essentially crispy spring rolls stuffed with minced garlic and a sweet pork filling. The six pieces and complementary sweet chili sauce served were the staples of the evening. This bowl of laaing was comprised of dried taro leaves and coconut milk to create a dip for the side of pita chips. 

”The laaing with chips was so addictive. I couldn’t stop eating it. The salty chips with savory dip and spicy chili is a great combo,” Kimi raved. “The lemon adds to its very unique flavor. The coconut taste was delicious.”

The laaing with chips (left) and pork lumpia (right).

For our main courses, Kimi ordered the mushroom sisig, a vegetarian take on the Filipino classic pork sisig. An assortment of diced mushrooms and a mix of chickpeas was placed on our table, alongside a large scoop of plain rice, as the intensity of onions and peppers did not subside quickly. 

Kimi took notes, “The mushrooms were well-cooked and not overly chewy. It’s a very savory fish.”

To my surprise, family-sized lechon was on the dinner menu. Of all Filipino dishes in existence, this was my favorite. It is served at every thanksgiving my family hosts, with elated cousins, aunts, uncles, and godparents devouring handfuls of rice and pork, with banana leaves replacing typical ceramic dinnerware. A wave of an unfamiliar emotion came over me as it was brought out on a woven plate. The incredibly fatty, tender, juicy chunks of pork melted in my mouth, perfected by the sweetness of mang tomas, a thick, brown sauce made especially for lechon. 

The beautiful displays of mushroom sisig and pork lechon.

Our last dishes were a portion of ube ice cream and a mango float. The smooth bright-purple ice cream was topped with little slivers of white jelly and a sea-salt taste. I preferred this dessert, while Kimi favored the mango float. Frozen mango slices, sandwiched between two layers of mango ice cream, sat on a base of graham crackers in this final dish. To the side was a dash of cherry compote, a pleasant surprise for my evening companion. 

A seemingly petite portion of Kalye’s mango float.

“Around 7:30 they started having live music which elevated my dining experience and made the space more fun. The waitress was very informed when asked questions on the menu and the service was quick,” she reviewed. “Overall my experience was very positive and I’d love to go back for one of their Sunday drag brunches.”

I had two major takeaways from the night: a.) this small hidden gem of a restaurant can be one of the safe havens that I can look to when I am in need of familiar language, food, and faces b.) the restaurant was filled with people of all ethnic backgrounds and was enjoyable for anyone who was willing to try new foods, music, and atmosphere. Thankfully, Kalye (Rivington St.) has partnered with Campus Clipper to give students 20% off when they show their valid student ID and the coupon below.

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Just Around the Corner: ZaZu Mediterranean Street Food

Tuesday, February 4th, 2025

Aidann Gia, Pace University

With the ball starting to rapidly run off this semester, it’s difficult to find time in between class, work, and social hour to cook a meal that hits all of the major food groups. I visited Zazu with my friend Paolo after my last class of the day. We ordered an assortment of classic Mediterranean dishes and left with bloated stomachs, paper take-out bags, and plenty of time to spare. 

The classically clean and minimalist interior.

The two of us browsed the wide variety of ingredients we could add to our bowls and pita, then proceeded to sit at Zazu’s sleek light wood tables, complemented by their white brick walls. Around us were friends casually chatting and catching up, adding to the laid-back ambiance of the fast-food restaurant. The food took little to no time to make, and our orders were set out for us to pick up. First, we ate the appetizers.

”The falafel had a crunchy exterior, soft interior, and great flavor,” Paolo noted. “The loaded fries were crispy, with a perfect balance of meat, sauce, and garnish,” 

I enjoyed the moist, stuffed falafel. It was covered in toasted sesame seeds with pickled onions inside and perfectly toasted bottoms. I preferred it with tzatziki sauce. The crunchy pita chips were well-seasoned and tasted best as an additional textured food to the other sides. They were light and airy, compared to the dense and packed falafel. As for the loaded fries, the colorful mix of pickles, tomatoes, onions tied the flavors together and enhanced the beef shawarma topping. The beef gave the bowl a filling portion of meat, improving the taste of Zazu’s slightly salty and crispy french fries. My shawarma bowl was brimming in vegetables, rice, and marinated chicken. It stuffed me more than the appetizers had, making the affordable lunch worth its price. 

The loaded fries, shawarma bowl, drinks, and small sides laid out just before we devoured them!

”I thought the chicken shawarma pita had very filling and hearty portions. It was stuffed with chicken, pickles, lettuce, and sauce,” Paolo reviewed after his main course. 

For students seeking a quick bite, but laying off Chipotle prices and food, Zazu is a great, lesser known spot to visit. Portions match their prices, and take-out boxes may be necessary afterwards. I devoured their pita chips and loaded fries the most. None of the menu items we ate were unpleasant nor remotely close to it. I love the tangy, lingering flavors from the dressings and sauces from Mediterranean food, which is evident in the food served here, as well. 

My colorful dinner consisting of onions, mixed greens, tomatoes, hummus, rice, and chicken shawarma.

Paolo finalized his thoughts, “It is a great place if you’re looking for something quick and fresh to eat. They also have a big seating area for you to relax and eat peacefully.”

Zazu is offering students 20% off when they show their valid student ID and Campus Clipper coupon below.

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Just Around the Corner: Dim Sum Palace

Thursday, December 5th, 2024

By Aidann Gia

We found the place to be a modern Chinese restaurant with soft lighting and a warm ambience.

As an Asian American student, I often find myself feeling homesick and longing for the flavors that defined my childhood. Dishes with notes of chili sauce, sesame oil, or other familiar ingredients in a warm and comforting meal instantly take me back to the halcyon days of my youth. Now that I’ve moved to New York City, hundreds of miles from my grandmother’s kitchen, I’ve been on a quest to rediscover those nostalgic flavors in local restaurants. For those brisk, harsh-weather days when Pace University students would rather not trek to Chinatown, there’s a perfect spot nearby: Dim Sum Palace.

We perused the lengthy menu for a while before finally deciding on our evening meal.

Fellow student Kimi Debarger-Gestring and I spent our evening exploring the menu at Dim Sum Palace, selecting familiar comfort dishes and venturing into plates we’d never tried before. Conveniently located on Williams Street, just a short walk from our university dorms, the restaurant stands out with its glowing neon lights and warm interior. Inside, a modern arrangement of tables and fish tanks welcomes customers. The lighting is soft and soothing, creating a calming atmosphere. The baby-blue fish tanks, filled with eels, king crabs, and a variety of other sea creatures, added a unique touch. We even watched a staff member carefully retrieve a king crab from one of the tanks—talk about fresh food!

Kimi reflected on atmosphere, stating that the “overall aesthetic was very clean and put together, especially with the bright lighting.”

As we settled in, we couldn’t help but admire the ambiance. The gentle murmur of a diverse crowd and the soft clinking of teapots made the space feel lively yet relaxing. While the restaurant featured a modern vibe, it still felt authentically Chinese. It wasn’t overly formal—perfect for a hearty dinner after a long day of classes—though the waitstaff were impeccably groomed and uniformed, exuding professionalism. The menus offered a wide array of delectable options, leaving us both delightfully overwhelmed. 

Our drinks and first course!

To start, I ordered a hot chrysanthemum tea, served in a glass pot perched over a candle flame. It was perfectly brewed—neither bitter nor over-steeped—with a subtle sweetness and floral notes that made it irresistibly soothing. We enjoyed it so much that we ended up drinking three pots! Kimi opted for another drink, Mai Tai, which she described as perfectly balanced—not overly strong with alcohol and delightfully fruity. It was the ideal complement to the warm flavors of the meal to come.

Our first course featured two flavorful starters: cold sesame noodles and mini sliced cucumbers with spicy Szechuan sauce. Both dishes had us eagerly diving in, their bold flavors setting the tone for the evening. The refreshing crunch of the cucumbers paired perfectly with the rich, oily noodles—a great way to begin the meal. Our main courses arrived shortly after. Kimi chose the Buddha Delight dumpling and spicy fresh mushroom dumpling, both vegetarian-friendly options that suited her dietary needs. 

Our main course!

Meanwhile, I opted for a mix of shrimp dumplings, chicken dumplings, pork shumai, and shrimp shumai. The steamed traditional Chinese shrimp dim sum had a soft, delicate wrapping that allowed the seafood filling to shine. The shumai—both the shrimp and pork varieties—were hearty and flavorful, leaving me surprisingly full after just a few pieces. When paired with soy sauce and the cold sesame noodles, the dumplings made for a satisfying combination. My favorite dish of the night was the pork shumai, while Kimi’s top pick was her spicy mushroom dumplings.

“I think as someone who is Chinese and vegetarian, this was a great experience!” Kimi shared. “Oftentimes, I struggle to find Chinese restaurants with multiple options for me, but this place had four different vegetarian dumpling options—and that’s not counting the dishes we didn’t order. The interior of the restaurant felt modern and classy, and it reminded me of the Chinese restaurants I grew up visiting back home in California. I’d happily come back, especially to try more items!”

An array of sweet treats.

To end the night on a sweet note, we ordered taro buns and egg tarts, both of which were unforgettable. The taro buns were light purple, beautifully designed with swirls baked into their dough. They had a subtle taro flavor, incorporated into a soft, cakey, sweet dessert. The egg tarts, one of my personal favorites, had a flaky, crispy crust and a creamy, gooey filling. I may have eaten more than I care to admit!

The desserts alone—especially the egg tarts paired with tea—make Dim Sum Palace worth a visit. Overall, the meal was a delightful experience for both of us, especially as Asian American college students seeking flavors that connect us to our cultures.

Use this coupon to receive a discount the next time you visit!

Dim Sum Palace is offering students a 10% discount when they show their valid student ID and our Campus Clipper coupon!

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Intentionality as a Young Adult: Creative Ways to Make Food

Friday, October 11th, 2024

Moving onto campus this semester was extra stressful for me. My college has a Los Angeles campus, and I committed to coming out here for the fall. I had never been to the West Coast before, so I knew I was in for a culture shock. On top of that, I was living with a group of people I barely knew and was scared about being able to connect with them. However, the number one thing that eased all of my anxieties was bringing a classic familial tradition to the suite — a Labor Day barbeque! Each of us in the suite brought a dish, cooking together through the afternoon. In a semester where my meal plan mainly consists of gift cards to grocery stores, this was a great way to ease some of my fears about cooking for myself consistently. 


A picture one of my suitemates took of us all enjoying the cookout! 

Ultimately, making food is so personal from person to person. It can be very daunting to figure out just what type of cooking you enjoy — or if you even like cooking! For some people, that’s just really not their thing. That’s not necessarily an issue, but you should still be able to find ways to create a good relationship with food. With the rise of social media and a bigger focus than ever on bodies and self-image, it can be easy for food to become the enemy. So finding unique ways to engage with recipes and restaurants is important, especially for college students! You want to figure out sustainable solutions now because feeding yourself is a problem that is never going to go away. 

First, identify what specific types of food you are looking for. Are there cultural dishes you enjoy? Do you need to be eating healthy? What food feels good for your body? These are the first questions you have to ask yourself. Don’t be afraid to think critically about the food you’re eating. As I mentioned in my previous chapters, identify what you find valuable in your life. 

Once you know what you like, figure out what type of food is the most realistic to make with your schedule. If you have back-to-back classes most days, maybe prioritize meal-prepping things that can be easily grabbed during your breaks. If you work from home for long hours, find some fun recipes you can make during your lunch break to shake up the monotony. 

One of my favorite things to do to make food exciting has been to find food influencers that I enjoy. Particularly on TikTok and YouTube, where you can watch people cook — even cook along with them — has sparked ideas of my own. I’ve listed some of my favorites below. 

  • @porkypigeats on TikTok: This is a really cute account that remakes many recipes from Stardew Valley, one of my favorite video games. Not only are these recipes pretty easy overall, but if you ever find yourself getting hungry while playing the game, this is the perfect way to have a 4D experience!
  • @halfbakedharvest on TikTok: This is some of the most aesthetically pleasing food that has ever crossed my For You Page, so these are at least beautiful videos to watch. However, this creator also makes a ton of bowls, which tend to be one of my personal favorite types of meals. 
  • @kaelyngutierrez on TikTok: This is a more lighthearted account, but I love cooking along with Kaelyn! While she doesn’t usually give distinct recipes, her passion for cooking and expertise around all kinds of food makes me feel more comfortable too. Particularly her ease handling meat has made me a lot more confident in my own meat-handling abilities. 

Cookbooks can also be a really fun way to find recipes, especially because of the sheer amount out there. I know a lot of younger people can think of cookbooks as boring, associating them with the dusty ones hidden in the back of your parent’s’ kitchen. But there’s so many cookbooks out there, particularly ones related to different media. Pick your favorite mainstream movie or TV show, and chances are, there’s a cookbook to go along with it. Do you enjoy watching Emily’s adventures through Paris? Check out Emily in Paris: The Official Cookbook by Kim Laidlaw. More of a fantasy person? There’s a handful of Game of Thrones and Harry Potter cookbooks out there. Just associating your food with your favorite piece of media can make it so much more enjoyable. 

All this to say, there are plenty of ways to make food exciting for yourself. Even if you’re not that good of a chef, eating doesn’t have to be a chore. Figuring out how to make food creative can add so much value to your life in so many unexpected ways. 


On a lazier day, you can get some great food from The Maharaja for 20% off! Just use this coupon and bring your student ID for any takeout order. 

By Izzy Astuto

Izzy Astuto (he/they) is a writer currently majoring in Creative Writing at Emerson College, with a specific interest in screenwriting. His work has previously been published by Hearth and Coffin, Sage Cigarettes, and The Gorko Gazette, amongst others. He is currently a reader for journals such as PRISM international and Alien Magazine. You can find more of their work on their website, at https://izzyastuto.weebly.com/. Their Instagram is izzyastuto2.0 and Twitter is adivine_tragedy. 

For over 20 years, the Campus Clipper has been offering awesome student discounts in NYC,  from the East Side to Greenwich Village. Along with inspiration, the company offers students a special coupon booklet and the Official Student Guide, which encourages them to discover new places in the city and save money on food, clothing, and services.  

At the Campus Clipper, not only do we help our interns learn new skills, make money, and create wonderful e-books, we give them a platform to teach others. Check our website for more student savings and watch our YouTube video showing off some of New York City’s finest students during the Welcome Week of 2015.

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“The Student Diet”

Friday, July 19th, 2024

This diet varies depending on many factors: income, cultural background, access to student discounts, eating habits, schedule, etc. However, the common denominator in at least the student body I have encountered is that we all eat poorly. The reasons, as mentioned above, can differ, yet we all struggle to keep a balanced diet during the semester. 

I noticed this in others before I became aware of it in myself. A friend told me once that all he ate during his years in college was pizza because he was “broke” and had no kitchen in his dorm. Another one said that the stress during the semester made her appetite go away, so she would barely eat, while others told me they would eat more during the stressful four months. Slowly, I noticed how my habits would shift while studying. I could go hours without eating or drinking water. Once I finished my homework, I would buy anything accessible at the time—normally fast food—and eat very late at night. It was impossible to know if the constant exhaustion my body felt was due to the lack of nurturing food, sleep, or time off. Whatever the reason, it was there, and I could see it in my classmates as well.

Image Credit: https://healthhabits4life.wordpress.com/2011/11/09/how-to-know-if-you-need-nutritional-help/

Paying out of pocket for the semester also influenced my meal choices. Since money was limited, fast food was all I could afford because healthier options are more expensive–unjustifiable in a student’s budget. Throughout college, I’ve learned that many students deal with income-related issues, including the struggle with time management to prepare home-cooked meals or lack a support system to cook for them. In this aspect, I was fortunate to rely on my husband to cook meals for me when I was at my busiest. One term, I organized my schedule with four classes each day, with only 15 minutes between each class. For some reason, I didn’t think about leaving time to eat lunch. Consequently, not only did I not have time to cook at home, but I also didn’t have time to buy food. Thus, he would meal-prep for my week, making sure to pack healthier snacks with my lunch. Thankfully, I had someone making sure I fed myself properly, but some students don’t have that luxury. 

The many factors that influence “The Student Diet” make it difficult to come up with a solution. It is the reality of many students, especially those with limited income and support. Some public colleges offer food assistance, but that doesn’t mean students have the time to cook, since many work more than one job. Even those that offer canned or microwavable food are still flawed since these are not healthier alternatives either. However, I think an important step to improve this pattern in students’ diet is awareness. Many of us are unaware of our eligibility for welfare programs such as the Supplemental Nutrition Assistance Program, which still doesn’t provide the time to cook meals but at least it could help with the expense of more nurturing foods. Additionally, more conscious choices when grocery shopping are important. Some small but powerful decisions I have made, for example, are buying more filling snacks that are still cheap (fruits, yogurt, nuts) and avoiding the chips at the vending machine. It has helped with boosting my energy in between classes, at least.

Image Credit: https://healthprofessions.ucf.edu/research/studies/diet-quality-and-student-academic-performance/

Changing this diet for any other is challenging; thus, we must be aware of what we can control and the assistance programs available to us. So many of those factors that make us fall into it are out of our control, but there are others we can have a say on. Ultimately, unhealthy food habits could impact our performance during the semester. It is harder for the brain to study when it is not well-nurtured. If our bodies are tired, our minds are too. I am still on this journey of making better decisions; hopefully, you can join me in making little yet empowering food choices and breaking the cycle of “The Student Diet.”

Enjoy a vitamin booster drink or bowl AND save some money while you do so with this coupon!

By Roxanna Cardenas

Roxanna is a Venezuelan writer living in New York City. Her works include essays, poetry, screenplays, and short stories. She explores fiction and non-fiction genres, with a special interest in horror and sci-fi. She has an A.A. in Writing and Literature and is working on her B.A. in English with a Creative Writing concentration.

For over 20 years, the Campus Clipper has been offering awesome student discounts in NYC,  from the East Side to Greenwich Village. Along with inspiration, the company offers students a special coupon booklet and the Official Student Guide, which encourages them to discover new places in the city and save money on food, clothing, and services.  

At the Campus Clipper, not only do we help our interns learn new skills, make money, and create wonderful e-books, we give them a platform to teach others. Check our website for more student savings and watch our YouTube video showing off some of New York City’s finest students during the Welcome Week of 2015.

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My Body’s Intuition

Tuesday, July 16th, 2024

I grew up in a culture where being “overweight” was one of the worst things that could happen to you. Eating plenty of food without guilt was rare and starvation to lose the extra kilos was normal. By culture I don’t mean my country, I mean most of the world. After all, I grew up in the early 2000s when people would call Jennifer Aniston “fat.” Early 2000s JENNIFER ANISTON. 

Naturally, I developed a complicated relationship with food. When I was a teenager, my appetite was insatiable. I would eat more than any adult in my family and barely gain any weight. Some people would call me lucky while others warned that my body would eventually change, and I would need to control my food intake. The pleasure food gave me was always followed by an almost silent whisper of regret. Still, I continued to eat unbalanced food in abundance. Although I was skinny—underweight really—and my body was often described as beautiful and “desirable,” I remember that time as my most unhealthy years. I would get sick often, visiting urgent care at least once a month for respiratory issues; I would feel tired all the time and have no strength in my muscles. Above all else, I would look in the mirror and see fat sitting in places where there was none. I had body dysmorphia, and I wasn’t aware of what that was. 

Like it often happens when you emigrate, my life changed completely after I moved to the US, including my food habits. I don’t know if my body finally changed like people used to warn me or if this new country’s food was different, but after a month of eating endless American food, I finally gained some weight. And then I gained some more. I became aware of how much bigger I was from my time in Venezuela, and I started to freak out. Without understanding a thing about dieting, I simply did what I had learned from the women around me: I starved myself. I started eating only two meals a day, sometimes one. I would go on like that for a month, and then have a rampage of food intake the next. It became a cycle where my body weight fluctuated aggressively. Consequently, my health paid the price. I would continue to get sick constantly and feel weak. What I didn’t realize is that the symptoms were more severe during my starvation mode than when I would eat whatever I wanted. Still, both habits were damaging. 

When I finally decided to seek help, I had been meeting my extreme habits in the middle. I would skip one meal a day—often breakfast—and eat big portions for the remaining two. Although I wasn’t getting sick anymore, the sense of tiredness remained, and my weight was slowly increasing. Around the same time, I did a lot of unlearning about body weight and although I wasn’t comfortable with the extra pounds, I convinced myself that I was beautiful nonetheless. For the first time in my life, my biggest concern was how I felt, not how I looked. I wanted to feel energized and strong but, how could I accomplish this?

Food Tracker for my trainer. Noticing patterns.

I was lucky to have made friends with a very generous woman who was also a personal trainer who educated me about my food habits. She made me track two weeks of meals and pointed out my meal skips, uncontrolled snacking, and massive dinners. She showed me how the unbalanced meals—mostly consisting of carbs and fats—were partly the source of my tiredness. Additionally, she tracked my daily steps and exercise, which was near zero. With this information, we planned to increase my protein and vitamin intake and my workouts. Although strict, this plan was heavily based on my body’s intuition. My trainer helped me differentiate healthy cravings from my eating disorder. We did this by tracking my menstrual cycle, understanding that in certain weeks of the month, my body would crave more fatty and sugary meals and that this was okay. Slowly, the guilt I would feel after every meal disappeared. I created disciplined habits filled with compassion. By the end of our regiment, I had lost some weight, but the most important thing was that I felt the strongest I’ve ever been. I barely had stomach problems or got sick, and I had the energy necessary to go through my day.

I would change the “but” for “and” because you can listen to both. Both are right.

It’s been a year now since I learned about my body’s intuition. It is still hard to fight my eating disorders which crave the “comfort meals” that ultimately harm my body. It is a battle I am still in, but I fight it with patience and lots of love for myself. My body weight continues to fluctuate, but how it is supposed to. It is normal to fluctuate between five to ten pounds, but I don’t really keep track. I measure my health not on the scale any longer; I do so with how my body reacts to exercise, with how energized I feel. It has been life-changing learning to listen to my body because it made me appreciate the wonderful things it does for me.

Every meal should be a “guilt-free” meal! Enjoy this delicious free cookie with your student ID

By Roxanna Cardenas

Roxanna is a Venezuelan writer living in New York City. Her works include essays, poetry, screenplays, and short stories. She explores fiction and non-fiction genres, with a special interest in horror and sci-fi. She has an A.A. in Writing and Literature and is working on her B.A. in English with a Creative Writing concentration.

For over 20 years, the Campus Clipper has been offering awesome student discounts in NYC,  from the East Side to Greenwich Village. Along with inspiration, the company offers students a special coupon booklet and the Official Student Guide, which encourages them to discover new places in the city and save money on food, clothing, and services.  

At the Campus Clipper, not only do we help our interns learn new skills, make money, and create wonderful e-books, we give them a platform to teach others. Check our website for more student savings and watch our YouTube video showing off some of New York City’s finest students during the Welcome Week of 2015.

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Fit in to Fitness

Monday, July 11th, 2022

I’ve been in some sort of sport for as long as I can remember. When I was little, it was tennis, soccer, and softball. As I got older, basketball and volleyball were added to the mix. I’ve also been doing all forms of dance my entire life – from ballet and tap at the age of five to hip hop and musical theater at the age of twenty-one with plenty of jazz and swing dancing in between. Being active has always been a huge part of my life and I’m planning on keeping it that way. On top of sports, I started working out and getting into fitness in my junior year of high school. I originally started to try to help my mental health but soon found out that I enjoyed working out just for the fun of it as well!I started with home workouts and gradually built until I was lifting almost every day my freshman year of college.

My fitness was at an all time high when COVID-19 started. I had to move back home and suddenly, I went from having 24/7 access to a full gym to competing with my family for the few free weights we had in the basement. I wish I could say that being home got me even more motivated and that I kept up with working out and dancing. That was not the case. 

I fell off my workout schedule very quickly, causing me to lose a lot of my progress. I lost most of my strength, flexibility, and even some mobility from weight gain. The worst part of it all, though, was that my mental health took a serious hit. While lockdown was enough to raise my anxiety on its own, the lack of activity that I suddenly experienced only made it worse. It became even easier to fall into a depressive episode. 

It’s no surprise that failing to be active had a negative impact on my mental health. According to an article written by BetterHealth, exercise can improve energy levels, feelings of control and self esteem, sleep, and distract from negative thoughts. It also helps the brain produce chemicals such as serotonin and endorphins, which can boost mood. In my experience, exercise helps me feel accomplished, confident, and clears my head so I can focus better. Activity has several mental health benefits and, for me, approaching it from that perspective allows me to remove it from negative thoughts about my body. By focusing on the way exercise shifts my brain chemistry, I find it easier to avoid dangerous mindsets around my health. 

For all that fitness does for peoples’ health, the fitness industry itself does not always promote the ideal standard of living. The fitness industry often promotes an unobtainable body standard, pushing people into an unhealthy mindset. On one hand, big fitness brands rarely show people outside of the ideal body type wearing their workout gear. This sends a message that only a certain type of person is “fit” or “healthy,” and causes people to perceive those without that body type as “unhealthy.” In an example in an article by Rejuvage, Gymshark posted a picture of someone outside this unobtainable standard in their gear, prompting many people to criticize them for promoting an “unhealthy lifestyle”. Another byproduct of the fitness industry, is the unhealthy example some fitness influencers set for the general public. Many fitness influencers are praised for having a very slim, muscly figure – few people stop to think about whether or not that figure is obtained by healthy means. Between this, the countless products meant to help people slim down as fast as possible, and diets that restrict calories to obscenely low amounts, the health and fitness industry has become somewhat dangerous to people who are just starting on their fitness journey. It can also be damaging to the self esteem of industry veterans, even though they know that certain standards may be unobtainable. 

Over the past year, I have slowly started to become active again. Dancing in person again with my team has helped a lot. It has allowed me to ease back into activity in a way that I enjoy and with people I enjoy being around. I have also taken time to assess my mental health this past year, which has allowed me to listen to my body and what it needs. I am learning how to work around my own mental barriers by focusing on moving how and when I want to. On days where I have more energy, I can get up and go to the gym. However, on days where I am struggling to get out of bed, I focus on low energy activities like going on a walk. No matter how I feel, I make sure to give myself space, time, and forgiveness for how I’m feeling and what I’m able to accomplish. Fitness isn’t just about how much activity you do but how you treat yourself while you’re working out.

Takeaway: Fitness is important but taking care of yourself in the best way you can is a bigger priority.

One of my favorite snacks after a hard workout is a smoothie. Use this coupon to save 20% off at Serotonin Smoothies with your student ID!

Nothing is better than a smoothie after the gym…or anytime!

By Callie Hedtke

Callie is going to be a senior at DePaul University in Chicago and is studying Graphic Design. She loves dancing and can usually be found at her school’s gym rehearsing for her next dance show. If she’s not there, she can be found at her computer playing video or out exploring.

For over 20 years, the Campus Clipper has been offering awesome student discounts in NYC,  from the East Side to Greenwich Village. Along with inspiration, the company offers students a special coupon booklet and the Official Student Guide, which encourages them to discover new places in the city and save money on food, clothing, and services.  At the Campus Clipper, not only do we help our interns learn new skills, make money, and create wonderful e-books, we give them a platform to teach others. Check our website for more student savings and watch our YouTube video showing off some of New York City’s finest students during the Welcome Week of 2015.

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