Does the food at your cafeteria suck? Want to make some extra cash? Can you cook candied olive crumble with fish, braised short ribs with scallops, robiola cheese with fizzy carbonated grapes or chai ice cream with miso-sesame chocolate and powdered peach and pineapple?

Didn’t think so.

Fortunately for Duke senior Bryan Zupon, who just loooves food, all this was a possibility. So, he opened a restaurant…in his dorm room.

Those Duke kids, they’re always going the extra mile. Damn overachievers.

“I don’t think that New Southern cooking has changed since the mid-’90s,â€? Zupon said to the New York Times. “I’d talked to a lot of big-name chefs in the area — for personal reasons and also for the newspaper — and they were so apprehensive to change. I was like, this is frustrating, so I’m just going to do my own thing and see where it takes me.â€?

Now I know, having grown up in North Carolina, that the state is not known for its culinary wiles. Although there aren’t any top restaurants, there are still some delicious places I look forward to eating every time I go home that could rival some of the best southern cooks out there. Read more

College kids definitely know what it’s like to have the munchies at 3 a.m., pass by a fast food place and feel the temptation. And as if a SuperSized soft drink wasn’t big enough to entice us, McDonald’s has recently introduced the Hugo.42 ounces of completely unnecessary calories. 410 to be exact.

Didn’t this movie influence Micky D’s to get rid of the whole “excessive sizes thingâ€? a few years back?

Guess the McPeeps decided that ginormous sizes were back in for good, cause the Hugo - whose name even sounds fattening, like, if Hugo was an actual person, he’d look something like this - is being sold at exclusive locations like the ones in St. Louis.

The kicker is, the Hugo is only 89 cents, so it’s been selling like crazy, thanks to the summer heat. AND you’ll soon be able to use the Hugo to wash down their new 1/3 POUND ANGUS BURGER.

American’s are getting fatter, people. Do we really need all this? Read more