Welcome to Peckish — A food and cooking magazine run by Yale students.

Food for Thought: The Yale Hot Lunch Controversy
Teni Asade Teni Asade

Food for Thought: The Yale Hot Lunch Controversy

By Teni Asade

It was a Sunday night. Family dinner, although in Trumbull the term is stretched and extended, opening its arms to even the most distant of relations. I slipped through the serving area, uncrowded even with the extra occupancy. As I wove my way towards the dependable rice cooker, excited to supplement whatever was on offer with the familiar grain, snatches of unintelligible conversation wove their way into my ears.

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Bunnies & Factories
Elizabeth Chivers Elizabeth Chivers

Bunnies & Factories

By Elizabeth Chivers

When I was just about ten, still in grade school and still not quite conscious of my own personhood, my family got meat bunnies. My mom had told my dad it would be the final straw, and she was, classically, correct. By then, we already had a cat, Emily Dickenson, that I’d begged for for years, a beautiful, gentle lab named Millie, a small run of chickens, a pen of white turkeys, and, significantly, two little pet bunnies. Not meat bunnies.

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Zuppardi’s Apizza
Phaedra Letrou Phaedra Letrou

Zuppardi’s Apizza

By Phaedra Letrou

I'm a huge fan of New Haven-style pizza, particularly for its iconic crust—crispy on the outside, soft and chewy inside. At Zuppardi’s, they really get it right, which is why I love coming back. 

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Apricot Almond Tart
Phaedra Letrou Phaedra Letrou

Apricot Almond Tart

By Phaedra Letrou

This french almond tart has a delicious buttery crust with a rich almond cream, and fresh apricots.

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Can we solve the mystery of sleep by unearthing the history of coffee?
Grace Davis Grace Davis

Can we solve the mystery of sleep by unearthing the history of coffee?

By Grace Davis

People are under a lot of stress. They’re sleeping during the daytime. They’re awake during the nighttime. They’re drinking three cups of coffee after 4:00 in the afternoon. (I myself am guilty of this vice). They can’t function in their early morning meetings or classes without at least two shots of espresso. How did we get here?

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You’re eating a chicken foot?
Lachlan Sutton Lachlan Sutton

You’re eating a chicken foot?

By Lachlan Sutton

When I stumbled across post after post about this chicken sandwich and its Michelin-star status, I was intrigued. Created by Michelin-starred chef Christopher Bleidorn, this sandwich takes an entire week to prepare. With a focus on farm-raised, local chickens and a commitment to quality over quantity, each sandwich lives up to Bleidorn’s reputation and reflects his expert understanding of flavors and textures. 

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Kombucha Power Rankings
Arden Yum Arden Yum

Kombucha Power Rankings

By Arden Yum

In my ideal life I drink one to two kombuchas a day. The best kombucha brand you can buy bottles from is Synergy (I am still thinking about the kombucha I had on tap in Maine). TRAGICALLY, the Bow Wow no longer stocks it, and only has Health-Ade, which is notably worse and sometimes too funky, even for me. 

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Apple Pie
Phaedra Letrou Phaedra Letrou

Apple Pie

By Phaedra Letrou

This delicious apple pie filled with caramelized apples and warm spices is perfect for Thanksgiving.

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St. John
Jack He Jack He

St. John

By Jack He

I left London last summer with several memorable restaurant experiences. St. John was one of them. I had begged my friend Eric—whose place I was staying at—to take me. A victim of theft, I was a financial dependent of my gracious friends during those final weeks in London. It is largely thanks to them that I enjoyed what should have been a stressful time.

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Japan Through a Lens of Ramen
Lachlan Sutton Lachlan Sutton

Japan Through a Lens of Ramen

By Lachlan Sutton

I grew up watching Hayao Miyazaki’s Spirited Away, Totoro, Ponyo, and Howl’s Moving Castle, falling in love with the plotlines and the incredible detail within these animated films. Throughout these movies, Miyazaki presents Japanese cuisine in all its beauty, expertly showcasing its stunning presentation and making my mouth water at every abundant feast or delectable snack. Spirited Away especially captures the allure of these extravagant meals and simple delicacies unique to Japanese cuisine, cultivating my deep desire to visit Japan and experience this type of food firsthand.

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Elena’s on Orange
Phaedra Letrou Phaedra Letrou

Elena’s on Orange

By Phaedra Letrou

Soft serve ice cream has always been more than a sweet treat for me – it’s a link to my childhood and a bridge between my family’s cultures. My dad, half-Norwegian and half-Greek, loved taking my sister and I for ice cream outings. 

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Strawberries
Wendy Zhang Wendy Zhang

Strawberries

By Wendy Zhang

The first time I had a real strawberry was four years ago at Massaro Farms, a small New England organic farm in my hometown. Unlike bananas, peaches, and apples, a strawberry’s growth is stunted the moment it is picked. Most strawberries are ripped from their beds before maturity, so that their delicate flesh can withstand long journeys. Even if their skin is fully red, their cores are marred with streaky white scars. I used to think this was normal.

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A Return to Grooveland
Jack He Jack He

A Return to Grooveland

By Jack He

Back in New Haven, I once joked to a friend that the café was my monastery. Every afternoon, like a studious monk abiding by a strict schedule, I approached Chapel Street as two coffee shops enter my field of vision

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Elementary School Saturday
Elizabeth Chivers Elizabeth Chivers

Elementary School Saturday

By Elizabeth Chivers

The smell precedes it; wafting up the stairs at ten in the morning. Like a zombie, you rise from bed, still not quite awake. You know it before you see it. Pancakes. 

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Hen and Heifer
Phaedra Letrou Phaedra Letrou

Hen and Heifer

By Phaedra Letrou

Hen and Heifer in Guilford stands as a small yet delightful haven for those seeking incredible pastries. The ambiance of this patisserie is inviting, a cozy space that draws you in with the aroma of freshly baked goods. The attention to detail in both the pastries and the décor sets a refined yet welcoming tone.

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Pumpkin tart
Phaedra Letrou Phaedra Letrou

Pumpkin tart

By Phaedra Letrou

This is a french twist on a pumpkin pie — I use traditional pastry dough instead of pie crust. It’s a sweeter change, but works really well with the pumpkin.

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