More Than Just A Market

Kurren Bafna  

It started with just a, “C’mon! I promise you’ll love it!” I had no interest in walking with my friend all the way to Babo Market, located at 403 Washington Street down by the 411 Loft apartments. But much to my surprise, I found that Babo is a quaint little deli/market with nearly every food you could imagine. From the mouthwatering display of hot and cold prepared meals to the never-ending line of cheeses and wines, Babo Market has it all.

My disgruntled attitude toward being dragged to Babo was immediately reversed when I walked inside the shop. The glass windows, metallic-silver shades, and unfinished pipeline ceiling create a contemporary atmosphere. At the front of the store are racks of organic, locally grown produce. Healthy! Babo prides itself on the freshness of its produce as it also supports a local economy.

As I made my way further into the store, I saw a complete selection of hot and cold foods. This is really the best part. The delectable section of hot and cold foods has an eclectic variety of meats and other prepared dishes. I’m a vegetarian so I stuck to the salads of the cold side. After taste testing a few different ones, I chose to go with the “roasted cauliflower with lentils” and the “southwest quinoa.” The sweet roasted cauliflower mixed with spiced lentils and onions, which was garnished with coriander and lemon, tasted stupendous. The big crunchy chunks of cauliflower went well with the soft chewy lentils to create a burst of flavor.

Meanwhile, the southwest quinoa with peppers, tomatoes, corn, and beans was more of a standard, refreshing salad. It was not nearly as exciting as the cauliflower salad, but it was certainly delicious. Once past the prepared food, there is a rack of different deli meats and cheeses to take back home. They also have a rack of wine near the cheeses (surprise, surprise). While I’m no connoisseur in that field, I can certainly say that they have all kinds of excellent wine and cheese combinations.

A unique specialty of Babo is the “juicery.” They’ve crafted a series of TASTY smoothies that each contains the healthiest of fruits and vegetables. Could you imagine eating a pound of ginger with four bananas? This combination is made possible except with even more goodies inside. I haven’t tried it yet, but definitely next time.

If you’re looking for a place to shop for fresh items, there is nothing better than Babo. While it is a bit expensive, you’re also paying for the top grade. Definitely a place to keep on the top of your list for new places to try! Bundle up and head over on a Saturday afternoon for a nice lunch.

A Tea Escape

Bianka Kristen  

When Bubble Island on South University closed over winter break, the world seemed to come to a standstill for several Michiganders. Many mourned the loss of this beloved hang out, forgetting that just across the street is Momo Tea, a quaint Taiwanese teahouse that is often underrated. After venturing over there I realized just how much more authentic and refreshing it is than Bubble Island. While Bubble Island caters more to the ever-growing bubble tea craze, Momo Tea revives the roots of bubble tea by embracing the Taiwanese culture.

Upon walking into Momo Tea, the aromas of exotic foods envelope you, immediately creating the sense that you’ve entered a completely different environment. The teashop doesn’t just have the bubble tea that everyone is craving; it also offers a wide variety of Taiwanese delicacies— all freshly made using ingredients imported straight from Taiwan! From a tea egg—where a boiled egg is boiled yet again in tea— to marinated eel rice, Momo Tea has the perfect foods for an adventurous spirit. Not feeling so adventurous? They also have shaved ice and standard sandwiches to satisfy your grumbling stomach’s needs.

Since Momo Tea is in fact a teahouse, it specializes in a variety of beverages. From milk teas to flavored teas to smoothies, you can visit Momo everyday for a few months before being able to try everything on their menu. For those needing their bubble tea fix, Momo has all the flavors you could possibly want with an abundance of bubbles. In my experience they definitely don’t skimp on the bubbles— or as they call them, the bobas— so your time there will never not be bubbly.

During this cold winter Momo Tea will transport you to somewhere far away, giving you that fresh outlook that only new experiences can give you. Whether it is to eat, drink, study or all of the above, I highly recommend making Momo Tea your next destination.

Battle of the Burritos: Chipotle vs Pancheros

Mitchell Feldman  

After economics class, there’s only one thing to do, and that one thing is to eat a burrito. I’ve been doing it for days at this point, and it’s practically a religion. This semester, however, I don’t have the pleasure of eating in solitude; I have to eat with Quad Cam, who lives in the quad in my hall, and Bowen, who is fresh out of China. Of course, they do not believe Pancheros even exists, as it is invisible from the sidewalk. But I proved them wrong. Walking into Panchero’s, the first aspect I get to hardcore-judge is the store itself. Pancheros’ line starts all the way to the left despite it seeming to start towards the right. This makes me feel stupid every time I go there. However, the restaurant does have t.v.’s, which were important back when I used to try to convince myself that I wasn’t eating alone. In addition to having no way of distracting me from lonely sadness, Chipotle starts to have crazy lines every half hour (when classes end). ADVANTAGE: PANCHEROS

So we get to the line, and, of course, the entire menu is in Spanish. Bowen’s just learning English for the first time and I have to be the one to break it to him that we use other languages here too. Why do we do that? To confuse the shit out of the foreigners? I don’t know. All I know is, I made sure Bowen will never forget what queso means.

Speaking of queso, Pancheros has queso, Chipotle does not. ADVANTAGE: PANCHEROS

So now we’re all prepared in our basic Spanish phrases, it’s time to order, and we understand this restaurant perfectly. Oh wait, I forgot, Pancheros has a crazy magic tortilla-making machine. The tortilla is actually the primary difference between Chipotle and Pancheros. At Pancheros, the tortilla is “baked” to order, creating a fantastic flavor and warmth that Chipotle’s pre-packaged tortillas cannot compare with. The taste of the tortilla adds a depth to Pancheros burritos beyond what can be found at Chipotle. ADVANTAGE: PANCHEROS

We start telling the burrito-builders what we want, moving down the line. I get my mild salsa, and start paying. Quad Cam and Bowen request the extra-spicy-I-have-no-fear-of-death salsa. And I remember. Bowen’s from China, and he’s a man. Obviously I’m not, and I look like the loser in this situation. We sit down to eat the burritos, and I try to pay attention to all the food details so I can compare this thing to chipotle (kind of kills my eating-vibe there, but I make sacrifices for my dedicated readers).

The common opinion holds that Pancheros has slightly more flavor in its meat, however I don’t see that being much of a factor considering all of the add-ons. More importantly, Chipotle offers one meat option that Pancheros does not: barbacoa, the shredded beef. This meat is so moist and flavorful that I give Chipotle the edge. Everyone knows quantity goes over quality, anyway. ADVANTAGE: CHIPOTLE

We decide that this was such a great experience that we should do some kind of three musketeers bs and eat lunch together every Tuesday and Thursday. Wonderful. Throughout the meal, I describe to my new buddies all the little things about burritos that no one besides me cares about, however they obviously don’t listen. It’s impossible for people to cover their ears when I write, so:

As I found out recently, Chipotle offers a salad dressing which tastes incredible when poured gently on a burrito, and it breaks up the monotony of burrito-eating very well. Try it. Pancheros, though, offers a mild salsa without obnoxious amounts of tomatoes, allowing me and other tomato-haters (I know you’re out there) to get salsa on our burritos. I also have to take into consideration the nostalgia factor of Chipotle. Chipotle exists in many of our hearts as the first chain burrito place we went to, while Pancheros is this new-comer trying to build a reputation.

But, I can’t let my irrational fruit hate to influence my decision, so ADVANTAGE: CHIPOTLE

Final Verdict

With so many advantages towards each side, I have to look towards the biggest factors in flavor, and I find that the queso and tortilla outweigh salad dressing. I might regret telling people that Pancheros is better than Chipotle as I like the short lines, but it’s my job.

WINNER: PANCHEROS

Jazzy Veggie Vegan Cuisine: Go Green While You Go Blue!

Zoe Bauer  

I was a scoop of sausage stuffing and a piece of pecan pie past my limit when I decided to go vegan between Thanksgiving and winter break.

A genuine vegan may criticize my spontaneous adoption of a lifestyle meant to promote a lifetime of healthy eating and sensitivity to animals. Nonetheless, I accepted the challenge as a way to cleanse myself between holidays characterized by stuffing your face.

After Thanksgiving, returning to Ann Arbor as a vegan was difficult. Though I appreciate that dining halls are sensitive to special diets by providing numerous vegan options and kindly labeling meat/dairy-less selections, I typically don’t crave tofu meatballs or teriyaki smothered tempeh. So, after a week of cheese-less pastas and chicken-less nuggets, it was time to explore my vegan options outside of campus dining. Yelp led me to Jazzy Veggie, a small restaurant on South Main with a proud description that reads: “Comfort Foods—Vegan Style”. I am not sure if it was the name of the restaurant or its logo’s font (which, adorably, looked like this) that attracted me, but Jazzy Veggie drew me in with its website, which made the restaurant appear to have a stylish and friendly atmosphere.

A short walk down Main Street (great location, by the way) brought me to its door. The restaurant was nearly empty and the atmosphere was not quite what the website built it up to be. While the website led me to believe the place was funky and hip, the restaurant turned out to have a low-key and under-enthused ambiance. The layout was typical: tables on one side near the window and an ordering counter on the other; and the environment was not particularly jazzy and upbeat, though the employees were quick to greet me at the door.

After contemplating the many menu options, I ordered the Spicy Black Bean Burger with a Carrot-Walnut Salad on the side. My meal was about $9: a bargain considering the amount food that came a shortly after I ordered. It only took me one bite to realize that the burger’s name didn’t lie—I found it to be very spicy, but equally delicious! The soft wheat bun paired with the veggies on top of the burger cooled down the heat of the dish, and the chipotle aioli, which was spread over the bun, added just the right creaminess

Still, despite my satisfaction with the burger, I favored the Carrot-Walnut Salad. This side dish was extraordinarily refreshing: shredded carrots, walnut halves and golden raisins tossed in a light, tangy (likely orange or lemon) dressing; and its vibrant colors made it especially appealing.

The meal contained no heavy components, as it steered clear of non-vegan ingredients, so I was left feeling energized rather than overly full. Because of this, I found that the description, which labeled Jazzy Veggie as “comfort food”, didn’t quite fit. While comfort food usually refers to fatty, yet familiar American foods, Jazzy Veggie offers lighter and more refreshing dishes. Without meat and dairy—two key components of heavy household favorites like cheesy casseroles and hearty beef stews—the restaurant fell short of “comfort food”.

For my purposes, the shortcoming was an added bonus since holiday comfort foods led me to begin the cleanse in the first place. In my mind, abstaining from these creamy calorie-packed meals justified my indulgence in them during the actual holiday. Jazzy Veggie provided me with a delicious and healthful alternative to standard “comfort food”. The restaurant’s easy location, affordable prices, and tasty dishes make Jazzy Veggie a must-go for foodies—vegan or not.

Restaurant Week Special: Rolling Deep with the Michigan Stats Department

Karry Lu  

As a first year grad student, my diet can most accurately be represented by this slightly modified infographic:

Luckily, Restaurant Week in Ann Arbor offers a brief respite from the usual carb-loaded and precisely memorized happy hour specials. Armed with a freshly deposited GSI stipend and the lack of Friday classes, I, as well as a bunch of other students in my department lured by the opportunity to be real adults, scheduled a classy dinner at The Earle, a venerable French restaurant located on West Washington near Main Street.

Restaurant Week primer: participating restaurants offer multi-course lunch or dinner menus at fixed prices, allowing patrons to sample their signature dishes (or whatever’s still sitting in the walk-in and needs to be sold in the next 48 hours) at a discount. I’ve done this before in New York, Chicago and DC, and it can be hit or miss unless you do your research. Still, given that my track record with the Ann Arbor dining scene almost exclusively involves $9 Indian buffets and various noodle-centered establishments, I thought this would be a good chance to see how hard this town can bring it.

First thoughts: The Earle is massive. It is almost certainly the largest restaurant I’ve set foot in, and more closely resembles the catacombs of a minor Roman emperor than a place where people go for dining and celebrating. At this moment I’d also like to give props to our servers who graciously allowed us to push a bunch of tables together to accommodate all sixteen of us. As everyone knows, stats students are a traditionally rowdy bunch.

For this restaurant week, the Earle offered a three-course dinner with a choice of two appetizers, six entrées, and six desserts. The cannellini bean and escarole (the poor man’s kale) spicy tomato soup, which was my chosen starter, did not earn much comment or distinction. It was perfectly serviceable, I liked the Parmesan on top, but it was clearly just something to whet the appetite for the main course. For me, that was the boneless duck breast in a sauce of apples, cider, and brown sugar, with rum raisins and potato-turnip purée. I was conflicted about this dish; the duck was properly juicy and tender, but I could’ve done with a sauce that wasn’t so sickly sweet and one-dimensional. Call me crazy, but dumping apples, cider, and brown sugar in the same dish seems like overkill. Also disappointing was the lack of crispy, salty skin, which is usually my favorite part of duck breast and would’ve certainly supplied the needed textural and taste contrast. I was more or less satisfied in the end, but this really was the one that got away; we could’ve had so much more.

I should take a moment to say that yes, because we are sophisticated motherfuckers, we did indulge in a bit of wine to accompany our red-meat heavy entrées. More specifically, one of my dining companions and I split a bottle of Terra Alta Cataregia 2004 “Gran Reserva,” which was chosen solely on the basis of its sub-$30 price tag, and that one wine tasting I went to three years ago where the lady might’ve mentioned something about Spanish wines being undervalued. Verdict: slightly ponderous, subtle blackcurrant and stone fruit undertones, with a chewy oaky finish and hints of vanilla and honeysuckle on the nose, which is pretty much what I say about all red wines that don’t smell like barnyard and burnt moss. Still, it was a very acceptable sipping wine, and a perfect enhancement to a night of enlightened conversation between intellectual peers (topics included white people not knowing about beef wellington, actresses we think are hot, R syntax…probably).

Naturally, there was room left for dessert. A plurality of the table chose the dark chocolate cheesecake, and I was no exception. It wasn’t overly sweet, which I like, because it meant they used quality chocolate, but it was almost too rich and heavy, and by the end I felt like I had a few bites too many. Given the choice again, I might opt for my neighbor’s crème brûlée. It’s hard to go wrong with a caramelized sugar crust.

The Ann Arbor's Farmer's Market

Christine Liu  

This Saturday I was fortunate enough to go to the Farmers Market in Kerrytown with a group of West Quaders (I definitely would have gotten lost trying to get there by myself!). Armed with a small Nikon, a green pen, and a community center brochure whose back I could take notes on, I went around all the stalls observing the fresh, vibrant produce, the unique, wholesome wares of the locals, and just generally breathing in the bounty of nature. It’s an amazing place to experience – anyone living in or visiting Ann Arbor should definitely plan an excursion to the Farmers Market!

[Welcome to the Ann Arbor's Farmer Market!]

[Impressive, colorful arrays of varied produce define the Ann Arbor Farmer’s Market. Each stand owner was friendly and warm, inviting of conversation.]

[I spent the most time talking to a man named Rich Carpenter, one of the stand owners at Carpenter’s Organic Produce, located in Allen, Michigan. For Rich, farming had been a favorite hobby of his family for about 55 years. His grandfather started a small family farm, which soon expanded to 30 acres of over 30 kinds of certified organic produce. Rich had been taking care of the farm with his dad and grandfather since he was young, but as much as he enjoys farming he wants to pursue a career in graphic design. As a result, the Carpenters have made plans to significantly reduce the variety of crops raised since both senior Carpenters are nearing old age – Rich’s grandfather is already 87 and still running a farm!]

[When I asked Rich what he thought would happen to the farm when he finds work in graphic design, he smiled sheepishly and gave a slight shrug, saying, “I don’t really know.” Standing next to him is a 14-year old the Carpenters hired from their church, and Rich’s father, in the hat.]

[Several stands sold floral arrangements. There were chrysanthemums, sunflowers, pansies, and much more. This stand specialized in roses of all kinds, complete with a small glass vase for added style.]

[I never knew there could be so many varieties of eggplants! There were at least 5 types of eggplants being sold at this stand.]

[The Ann Arbor Farmer’s Market is also home to an assortment of baked goods. Even if you don’t buy anything to taste, the aroma is free and just as mouth-watering!]

[Homemade hickory syrup - I have never heard of it before but when I tasted it I liked it better than maple syrup. It's got a distinct (hard to describe) taste and seems less sweet that maple syrup. What amazes me though is that the Beretons, the stand owners, decided on a whim to try making hickory syrup one day, and have built a successful side business since then.]

[An wide assortment of homemade fruit preserves. The temptation to purchase the whole collection was too strong.]

[It’s strange to think of vegetables as beautiful, but many of the stands at the Farmer’s Market show just how stunning the vivid colors of fresh produce can be.]

[There may have been a variety of products at the Farmer’s Market, like coffee, flowers, vegetables, beeswax, photography, and pastries, but the smiles were the most abundant commodity there.]

[The hands-down, absolute best olive oil I have ever tasted. The man leaning over in the picture was actually convinced by his friend, who couldn't make it that day, to start making olive oil together. They import some of the best Kalamata olives and create their personal mixture from that. It's been almost 10 years since they started coming to the farmers market.]

[The Farmers Market boasts carved beeswax candles and pocket jars of honey.]

[The warm sunlight complements the fresh smell and natural vibrance of the produce, creating a feel-good atmosphere that is hard to replicate.]

[The lady who owned this ceramics stand was so nice, and when I told her I loved taking Ceramics 1 in high school, offered the name of her local ceramics club. She has been making and selling her own plates, magnets, earrings, and etc. for 37 years at the farmers market! I ended up buying one of her hand-crafted, unique magnets that hold enough water for a small wildflower to be placed in.]

[And here it is, stuck on my microwave next to my Michigan sticker and cuddling pandas. It displays a Gandhi quote: "Be the change you want to see in the world."]

[Dogs aren't allowed in the Farmer’s Market, but the poor puppy very clearly wanted to get in. There were quite a few dog owners sitting just outside the farmers market for that reason - but eager puppies are just another attraction of the Ann Arbor Farmer’s Market.]

In-Dorm Improviser

Abby Miller  

We all know that in college, especially in a big town like Ann Arbor, it’s hard to find a way (or the time) to get to the grocery store to make our favorite meals. Because of this, us in-dorm chefs have to find all the handy alternatives we can, so that we can find food in between the visits from our thankfully car-endowed parents. Here’s a guide to making one simple, very attainable item go a very long way.

Now, I know what you’re thinking: “I have all the ramen and Easy Mac I need until my parents visit in three weeks!”, but is that really how you want your college dining experience to be? In between the fattening trips to East Quad, your stomach grumbles should be soothed not by liquid sodium heated in your microwave, but by something with at least a little substance. For starters, we all wish we could just grab a loaf of bread at the store every week, I know you’re missing grilled cheese, pb&j, toast, and sandwiches. So here’s a trick that not many people know about; Jimmy John’s will sell you a loaf of their bread for a mere $0.50! It’s not only a perfect cabinet staple, but at the perfect college student price.

You’re intrigued now, I can tell - you’re thinking “alright, well… now I have this bread, great. But what can I do with it? I can’t exactly stick my easy-mac on it to create a gourmet meal?” You’re right - you can’t, but I’ll bet you have many other simple things in your stash of food that can help you amp up that wonderful loaf of bread. For you tea drinkers - look around! I bet you have a container of honey sitting right near that Keurig… Am I right? Now, take that honey and spread a little on your bread. Right there you have an absolutely delicious concoction; but wait that’s not all! If you don’t have peanut butter, one of the people in your immediate radius definitely has some; smear some of that on the bread too, and grab a banana from the dining hall and voila! You now have a home-kitchen worthy sandwich right in your dorm room!

“What else can I do with this bread?” you might ask? All it takes is simply looking around! Eat some with that microwave soup you have, the Nutella sitting on your shelf, find someone with some hummus and use it like pita bread, or get some microwave bacon and make yourself a breakfast sandwich!

Whatever the use, I know you’ll do something great with it, and remember to be creative! One 50 cent loaf of bread can open up a world of opportunities in your in-dorm kitchen!