Food, Glorious Food

By Magazine Staff  |  Photo by Malia Leary

What’s for dinner? Is it nourishing? Delectable? Could it be a dish that a Loyola graduate helped make or sell?

Food nurtures our bodies and souls. It creates comfort and community. It’s sizzling on your flat screen. Access to food and drink has caused familial battles over the last cookie in the jarand wars.

As we celebrated the second season of the Govanstowne Farmers’ Market in the neighborhoods east of campus, Loyola magazine invited our readers to tell us about their careers and hobbies related to food. The table is set. Let’s dig in!

A Trip to the Farmers’ Market

Pick a Peck of Pickled Peppers: The Second Season for the Govanstowne Farmers’ Market

Shopper Chef No. 1: Professor, Father of Two, and Cookbook Collector

Shopper Chef No. 2: Loyola Student, Soccer Player, and Casual Cook

Shopper Chef No. 3: Community Resident, Financial Consultant, and Son of a Former Restauranteur

On Your Plate

Crazy About Craisins®: While at work at Ocean Spray, Brad Dowie, ’97, can see cranberry bogs from his office window

Go Fish: J.J. McDonnell’s owner George McManus, III, ’80, chases seafood around the world

Ravioli Risk Pays off: Joe Talluto, ’99, applies business education to Italian food company his grandfather founded

Rice Is Nice: Joe Gozzi, ’98 creates new frozen whole grains concept for Village Harvest Rice

Food Prep

Cooking the Cookbooks: Tavia Kowalchuk, ’95, markets cookbooks for an imprint of Harper Collins

A Grocery Score: Unilever sales manager Steve Polimeni, ’78, on the strategies behind grocery sales

Fighting for Nutrition: Registered Dietitian Amanda Brown, ’04, creates recipes for professional fighters

Beverages

Yo Ho Ho and a Bottle of Loose Cannon: Two Loyola alumni brew up business for Heavy Seas Beer

Bottle of Red, Bottle of White: Brianna Rycyk, ’07, traded a legal career for a job in wine sales

Graduation on Tap: Neuroscientist Greg Bissonette, ’05, brews his own beer

Let Someone Else Cook

A Recipe for the Fans: Will Driscoll, ’06, created the loaded tator tats concept at Coors Field

Carried away with Cooking: Kate Ferrara Homes, ’04, runs a personal chef service in Manhattan

Irresistible Flavors of China: Greg Savarese, ’06, describes his new concept for cafes in China

Food in the Community

Distributing Food, Giving Hope: In his work for Catholic Charities for the Archdiocese of New York, Andrew Olesh, ’09, offers clients food assistance and other support

Whole Lot of Fun: Hannah DePaulis, ’09, helps a Whole Foods store connect with the Baltimore community

Student Savories

Domestically Challenged: Student Cooking Show Offers Tips to New Chefs

Campus Dining: How much pizza do students eat each day? Find out.

The Best Thing I Ever Ate…Abroad: Four students returning from study abroad share their favorites

Recipes and Entertainment Tips

Crown Restaurant’s General Manager Elizabeth Whistler, ’03, offers tips on entertaining

Next Course: Food Blogs by Loyola Graduates

Greyhound Gourmands Cookbook: Check out recipes from featured alumni

Cookbook Contest

A Serving of History: What Was on a Loyola Menu in 1902? Look back at Loyola menus through the years.

Then share a favorite Loyola food memory to enter to win a cookbook celebrity chef Bobby Flay autographed exclusively for Greyhounds fans! Leave a comment below or write to magazine@loyola.edu.

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