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Friday, April 26th, 2024
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cooking
Culture
Buddhist Nun Jeong Kwan Seunim teaches Korean temple cuisine at the Farm
Serena Lee
  •  
May 3, 2022
The Grind
Dorm room meals… with only a coffee maker?
Sasha Wang
  •  
July 11, 2021
Arts & Life
Sourdough-n’t you worry: How to bake the most of shelter-in-place
Carissa Lee
  •  
April 8, 2020
The Grind
A lesson in (and from) Mom’s pancit bihon
Justine Sombilon
  •  
Oct. 18, 2019
Arts & Life
Youtube star Rachel Fong ’21 shares whimsical baking creations in new cookbook
Esther Sun
  •  
Aug. 6, 2019
The Grind
There’s value in troughs: Ways to procrastinate
Sarayu Pai
  •  
April 3, 2019
Local SF bakeries reflect craft, tradition and politics
Carolyn Chun
  •  
Feb. 15, 2019
A BottleRockin’ hit: A convergence of music, food and art
Alli Cruz
  •  
June 7, 2018
Q&A: Rachel Fong ’21 on her Youtube career and cookbook deal
Holden Foreman
  •  
Feb. 28, 2018
The Grind
How to be resourceful at Stanford
Jackie O'Neil
  •  
Jan. 16, 2018
Classy Classes: MUSIC 133 introduces the food, music and history of medieval feasts
Christina Pan
  •  
Feb. 16, 2017
Classy Classes: Jamie Oliver Cook Smart Program
Lisa Wang
  •  
Dec. 1, 2016
Theater review: ‘Seared’ is a cutting-edge new drama
Alli Cruz
  •  
Nov. 3, 2016
Classy Classes: FRENLANG 60E cooks up French cuisine
Hannah Knowles
  •  
Oct. 19, 2015
Stanford startup Dishful brings home-cooked meals to the marketplace
Alice Dai
  •  
July 29, 2015
From Farm to Fork: Cooking something up
Jenny Rempel
  •  
May 8, 2012
Multimedia
Food Therapy
The Daily Photo Staff
  •  
May 27, 2011
The Stanford Daily
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Apply to The Daily’s High School Summer Program
deadline EXTENDED TO april 28!
Days
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JOURNALISM WORKSHOP
MULTIMEDIA & TECH BOOTCAMPS
GUEST SPEAKERS
FINANCIAL AID AVAILABLE
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