There are various reasons for going vegetarian—animal cruelty, a healthier diet, impressing the attractive left-wing brunette in your poli-sci class—and apparently Northwestern University is doing a damn good job helping make the transition into a meat-free world. Peta2, a youth-based Web site apart of the animal rights’ activist group PETA, recently nominated Northwestern in its annual “most vegetarian-friendly colleges” list. “Northwestern actually has an amazing menu available,” says Ryan Huiling, spokesperson for Peta2. “Vegetarian riblets, vegan pancakes, vegetarian chicken pitas. These are all very delicious dishes that people can enjoy whether they are vegan or not.” Huiling cites a recent survey from Aramark, a food-services company, that says one in four college students consider vegan options important as evidence that at least students are starting to care about animals. “There has never been a better time to be a vegetarian,” he says. You can vote for the Northwestern Wildcats at peta2.com.
Foods of Our Own: Unique Deliciousness, Made in Chicago Here are two of those Chicago originals, foods—and one Chicago original drink—found many times nowhere else but here and that, for better or worse, have become something unique, a Chicago thing, foods of our own.
Hot Chicken Gets Warm Welcome in Chicago: Cluck It! Cluck It!—a ghost kitchen on south Wabash that opened last month—served us a more moderately spiced chicken. This is the kind of comfort food that many of us are craving.
Lake Whiskey: The Marvel That Was Chicago’s Chapin & Gore Just over a century ago, prohibition ended Chicago’s Chapin & Gore as a business. Today, the Chapin & Gore Building, at 63 East Adams, is part of the Chicago Symphony Orchestra’s Symphony Center campus and a Chicago landmark.
