The previous post on Saveur's April 2006 issue highlighted a short article on how college students are dismissing their standard dining halls, even if they're serving sustainable, free-range, organically grown, slow food, and turning to things like taco trucks and food carts. Maybe they're cheaper, faster, easier to get to than trekking all the way back up the hill to the dorm. College was a long time ago for me, but the article still got me thinking about some of the great (dinners out in the Bay area), some of the not so great (joints around Berkeley), and some of the downright horrific foods (stuff I "ate" at home) that made up my diet, er rather gave me a reason to diet.

1. Instant ramen -- not even the kind you have to boil water in a pot on the stove top: this was the stuff that you add hot water to from the Sparkletts water cooler, cover, and wait three minutes.
2. Steamed white rice with canned tuna and soy sauce -- I have no words. It hurts me to think about it, too.
3. Top Dog -- one bird dog = not so bad. Two bird dogs with everything, plus a bite of someone else's hot link at 2 am = very very bad.
4. Fat Slice vs. Blondies -- with an occasional treat of Zachary's if I found someone with a car
5. The baked potato cart parked at the edge of Sproul Plaza -- I think it was called Spud Brothers. A baked potato doesn't sound so bad, until you add butter, sour cream, mozzarella and Parmesan cheeses!
6. A full day diet of pure sugar -- starting with a bear claw (Go Bears! that was the excuse) from King Donuts, a sugar shake disguised as a "smoothie" from Fresh Blend (the store was later replaced by Jamba Juice), and then more sugar! Ice cream from Double Rainbow
7. Steve's Barbecue -- Wuan ordah numbah two! Dae-jee bulgogi when I really missed home, because steamed white rice with canned tuna doesn't remind me of home
8. Chez Panisse -- made up for four years of crap.

Now don't let me be the only one. I know you didn't eat grilled mahi mahi with pineapple mango salsa at 3 am in college either!

Given that Saveur's website is "stylishly useless," it's almost unfair to post all the wonderful things that are in the April 2006 issue of the magazine I just received. Consider it simply an express-view for you as you ponder whether to pick it up in the check-out line. (And I'll do my best over the next few weeks to post any adventures I have with the recipes).

• A look at the changing fare on college campuses, which are ditching the dining halls and favoring the carts and trucks that serve fast, cheap, and authentic ethnic food like falafel and veggie pakoras at UVM and kimchee and bulgogi accessible to a number of schools in Philadelphia. Of course, I know all about the In-N-Out truck on the UCLA and USC campuses once a year.
• Cookbooks under review are Jewish: The Jewish Kitchen by Clarissa Hyman and Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris.
• In the cellar, the wine of the month is madiran, a "dark, spicy, tannic expression of the French southwest."
• In a different kind of cellar, Campbeltown is Scotland's "other" whisky region.
• San Francisco chef James Schenk (of Nuevo Latino restaurant Destino) makes alfajores, South American butter cookies filled with dulce de leche.
• Stop all the debate. The original recipe for Buffalo wings from the Anchor Bar in Buffalo, New York!
• The feature of the magazine is Tuscan trattorias, with recipes for: arista di maiale (roasted herb-stuffed porkloin), fagioli sgranati (white beans with sage), piselli freschi (fresh peas with Prosciutto), pappa al pomodoro (bread and tomato soup), insalata di trippa (cold tripe salad - I doubt I'll be trying this one, but who knows?), pappardelle all'anatra (broad noodles with duck sauce), and fritto misto di coniglio e verdure (fried rabbit and vegetables - imagine serving that to your kids on Easter!).
• We love hummus, and who knew Saveur could dedicate six whole pages to the simple chickpea puree?
• Le Veau d'Or in Manhattan is "a real French restaurant: the music is terrible but the food is great."
• And finally, a look at the endagered Danish tradition of the smorrebrod (different from Swedish smorgasbord).