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Gluten-Free Cheerios

Published on February 15, 2016February 28, 2016 by danielleleavittLeave a comment

A quick breakfast is often necessary for a college student before early morning class. I have always searched for a delicious gluten-free food that I can quickly consume for breakfast. Fortunately for all gluten-free eaters, five new flavors of gluten-free Cheerios are now available: Apple Cinnamon, Frosted, Original, Honey Nut, and Multi Grain. The Cheerios can be found at CVS in Harvard Square. Several of my friends who do not eat gluten-free have not been able to taste the difference between regular Cheerios and gluten-free Cheerios. I enjoy eating the Honey Nut Cheerios with lactose-free milk and bananas, but the Cheerios can also be topped with several other types of fruit. Many of my friends like the Apple Cinnamon flavor the best. Additionally, the gluten-free Cheerios are a great snack for in between classes.

The process of how the gluten-free Cheerios are made is quite interesting. Wheat, rye, and barley grains are removed from the regular oat supply to make the Cheerios gluten-free. First, the oats are harvested. Normally, many farmers who grow oats rotate their crops, meaning they also grow grains like wheat, barley, and rye. These other grains normally get mixed in with the oats during harvesting and transport. To make the Cheerios gluten-free, wheat, barley, and rye are separated from the oats by a sifter. Each batch of oats is tested to make sure that on average, for every 15,000 grains of oats, there can be no more than 1 grain of wheat, barley, or rye. The oats then go to a mill that makes gluten-free flour. The flour is then checked to make sure it is gluten-free. The flour travels in dedicated gluten-free trucks, and finally the oat flour is puffed and toasted into gluten-free Cheerios. The finished Cheerios are tested to ensure they are gluten-free (http://www.cheerios.com/ourgfprocess.aspx).

Gluten-free food lovers should definitely try these five new flavors of gluten-free Cheerios. Whether you are looking for an easy and tasty breakfast or a yummy on-the-go snack, these gluten-free Cheerios are the perfect option!

Photo 1 taken from glutenfreehomemaker.com; photo 2 taken from bringmethenews.com.

Lunar New Year: A Labor of Love

Published on February 15, 2016February 17, 2016 by richachatLeave a comment

by Allison Yan ’19

Every Lunar New Year, I look forward to food. Friends, family, and fun, too, but mostly food.

Even though my parents immigrated to America years ago and proudly claim to have assimilated to American culture, celebrating Lunar New Year with the people we love has always been a staple of our heritage. The Lunar New Year parties are always an amazing festivity, and the potluck style of the dinner guarantees a variety of wonderful dishes to satisfy anyone and everyone’s cravings.

The preparations for these parties are always a labor of love (emphasis on the labor). It is like Thanksgiving dinner preparations, but the Asian version. My mother, a frequent host of the parties, often spends days in advance preparing the house, and the two days leading up to the party meticulously cooking enough dishes to feed a group of at least 60.

Meats of any (and every!) kind are a cornerstone of the dinner. My mother has always been partial to smoked salmon, and is known among her friend group for having the best salmon dish in town, but she, and all of the other wonderful mothers contribute plentiful types of meats. From spicy chicken to pork to pig ears, there’s something for everyone.

The meat dishes are, of course, supplemented by plentiful amounts of vegetables, noodle dishes, and bao zi (Chinese rolls). My parents and their friends take their spicy food seriously, and it’s not uncommon to see pepper or some other spicy-looking sauce liberally tossed on top of most dishes. The lotus and cauliflower and leeks and chicken dishes are favorites of my family’s. Spicy tofu soup is also a staple of every year’s dinner. As someone who unfortunately can’t handle much spicy food, I usually try to mitigate the burning sensations of too much spicy with copious amounts of rice.

I’ve always had a weakness for the dessert options at these parties. The soft sweetness of the red bean cakes and handmade red bean mochi by family friends complement an otherwise very savory and rich meal. Red bean filling is the most unique part of an Asian dessert dish.

There’s one more dish that I haven’t mentioned: the pork dumplings that my family makes. These dumplings are particularly special to me, because my family actually comes together to help mix the filling, knead the dough, and fold up the finished dumpling into their signature bow shapes. It’s almost difficult to eat the dish that so accurately represents the labor and love that goes into creating a Lunar New Year Dinner.

I have always looked forward to celebrating Lunar New Year with my family. The food, of course, is wonderful, but the sense of joy and community of so many people coming together to eat and celebrate is something unique to this special day.

“Some ‘Ting Nice” to Eat

Published on February 15, 2016February 15, 2016 by br126Leave a comment

by Audrey Thorne ’19

My insatiable hunger for Jamaican patties stems from a visit to my friend John (often identified on campus as Jamaican John) over winter break and has remained for so long, largely because of the inaccessibility of Jamaican food in the states. Though he found my addiction to jerk chicken and Jamaican patties comical during my visit, after a little pestering, he has since come to my rescue by showing me his favorite Jamaican place in Massachusetts.

All the way in Somerville, Some ‘Ting Nice Caribbean Restaurant delivers to Harvard dorms online and through Door Dash for a small fee. With an expansive menu written partially in Jamaican Patois and partially in other Caribbean Patois languages, Some Ting Nice is a Caribbean gem that I am amazed John was able to find outside of the Harvard bubble.

doordash-square-red — Picture from DoorDash Website

Less than half an hour after pressing the order button for the most quintessentially Jamaican dishes I could find, Door Dash delivered an order of two patties with coco bread, jerk chicken, and sides of both fried dumplings and rice and beans, often referred to as rice and peas.

First we cracked open the jerk chicken. Throughout my time in Jamaica I stuck to what John considered the “bad” jerk chicken, flavourful but unspicy. In comparison, the spicy, mouthwatering collection of white meat chicken reads as far more Jamaican than the jerk chicken I ate in the country itself. John, unenthused by American food in general, even conceded that Some ‘Ting Nice’s jerk chicken “can pass” for Jamaican.

Saving the patties for last, I decided to try the sides. Fried dumplings dubbed “unlike an actual fried dumpling” by John were indistinguishable to me from real fried dumplings as a non-native. Fluffy inside, crispy outside. They perfectly complemented the jerk chicken, contrasting the intense authentic spice. I also found the rice and beans tasted best mixed in with the flavourful jerk chicken sauce.

Last, and most highly anticipated, I cracked open the patties, one chicken and one beef. Upon unwrapping my patties I discovered the consistency largely varies from that of a Jamaican patty, being solid rather than flakey on the outside. Disoriented, I ventured a bite. The chicken tasted much like an American meat patty, and though delicious, did not quench my thirst for a Jamaican patty. I decided to try the beef patty. Perhaps this one will be the one, I hoped. Yes. Once my teeth penetrated the solid outside, the Jamaican influence in seasoning the beef became palpable. Though the outside texture was different, the consistency of the meat in this patty was the same as those I was eating just a month ago. Wrapped in a plush cocobread, I was transported back to eighty degree weather and sandy beaches.

Some ‘Ting Nice really is something nice to eat when you feel like taking a break from your regular spots in the square.

The Ultimate Dining Hall Hack: A Review of Mange App

Published on February 8, 2016February 17, 2016 by mchiang123Leave a comment

by Richa Chaturvedi ’18

At long last, Mange App is a dining hall hack that everyone on campus will enjoy. Currently beta testing in Cabot, this app allows for HUDS grill orders to go paperless. The app displays the daily menu, takes grill orders from anywhere on campus, and texts students when their orders are ready. Finally, no more of that awkward circling around the grill during the chaos that is lunch hour!

Mange App currently lives exclusively online – the iPhone and Android app should be rolling out in the next month – and, while there are some areas for improvement, it definitely has this starving student’s stamp of approval. The first time I used Mange App I was a bit annoyed. I was running to office hours, wanted something from the grill, and had to register as a user and figure out a new interface just to get a piece of chicken. I soon realized that my aversion to adapt to something new got in the way of me understanding the coolness of the entire set-up. Now, if I need something quickly, I can order from my room and get a text telling me to go pick my food up. I’ll probably start getting more texts from Mange App than I will from my roommates, to be honest.

Like I mentioned, no rollout is without its drawbacks. Currently, lunch time on the app is set to begin at noon. That means for you early lunchers that you literally cannot order food until 12:00, even if lunch technically begins at 11:30. This, and other small issues, are already being worked on and will be resolved before the school-wide release of the app. HUDS has even been kind enough to set up an iPad on the counter so that students without smart phones can use the service.

I am sure that the school-wide release of Mange App will turn out to be successful. Already, Cabot grill (which is definitely the best) is more efficient, while using less paper. Mange App is the ultimate dining hall hack: it increases productivity without sacrificing taste. You may ask yourself, now what? I have my grilled chicken in no time and now have no idea what to do with it. For some great ideas on how to spruce up your dining hall meals, check out more Crimson Crave dining hall hacks!

Brunch Gets a Contemporary Transformation at Townsman

Published on February 8, 2016February 8, 2016 by br126Leave a comment

By Bovey Rao ’19

Let’s retake brunch and make it our own. Brunch, of all the meals, has the most posh reputation with fancy sounding dishes and cocktails. Not to say that I do not love a well-made eggs benedict with hollandaise or a perfect slice of spinach gruyere quiche. But sometimes a little adventure is needed to blow the dust off the brunch tradition. Brunch needs to be an event.

One of Boston’s best new restaurants, Townsman, on the periphery of the Financial District, makes brunch its own. Normally, Townsman is the destination for towers of fresh seafood, imaginative cocktails, and nuanced entrees. However, on the last Saturday of each month, they open their doors on Saturday morning for brunch. It is everything that brunch needs.

Loud electronic music reverberated through the restaurant as you open the door. Immediately, I felt the excitement as the warm light and tasteful decorations draw you in further. While the hostess brought my group to our table, we couldn’t help but marvel at the comfortable and expansive cocktail lounge and bar. We pass a live DJ expertly manipulating the soundboard and peer into the open kitchen for a live shot of the action.

Our last stop before being seated was the renowned cake table, which is periodically restocked with a wide array of breads, cakes, and pastries. The large windows bathed the dining room comfortably with warm light, as we excitedly sat down examined the menu.

Being a devout fan of pastry natural brought me to the cake table (AYCE for $10), as I examined the various prepared confections. The thin slices of quiche were unbelievably buttery as the crust simply melted in the mouth. The splendid puffed pastries filled with a savory mix of ingredients that I was unable to identify served as an excellent counterbalance to the sweets. Monkey, zucchini, and banana breads covered my plate as I nibbled at the thin slice of filled brioche. The overwhelming variety of pastries seemed more appropriate for a coffee shop window, but I relished the opportunity to finally reach over and help myself to whatever I so wanted. The peanut butter and chocolate trifle might have been better as a dessert, but the rich chocolate cake with light peanut mousse would help satisfy any sweet tooth.

Already feeling slightly full after spending 20 minutes at the cake table, our meals arrived. While the menu contains of the classic dishes like chicken and waffles or steel cut oatmeal, the chef playfully modifies the dishes with touches like a sweet and sour piperade or fried sprigs of rosemary. My chicken and oatmeal waffles was a misstep on my part. After the cake table, the amount of starch began to slow me down. The complex sweetness of the maple syrup absorbed deep into waffle and complemented the spicy creamy mayonnaise. The true surprise was the pickle brined fried chicken. My first bite simply melted in my mouth as the chicken was juicy beyond belief. It was truly a revelation as my chicken vanished from the plate. The unique chicken fried (chicken fried is a method of preparation) hanger steak with poached eggs and pepper gravy was a savory masterpiece. As the yolks slowly dripped over the steak and melded with gravy, it was almost an orgasmic sensation. Finally, the breakfast burger with oven roasted potatoes was a satisfactory rendition albeit slightly hard to eat. The burger fell apart after a few futile attempts but was delicious nevertheless.

Townsman delivered a memorable brunch with a unique approach to the menu. While incorporating many traditional dishes in the menu, the modifications proved to be necessary improvements and refreshed the archaic identity of brunch. After hosting only a few brunches, the level of execution and the innovative menu at Townsman are representative of a great restaurant. Perfect for a casual date or a hip business meeting, Townsman’s brunch is one of the best in the city. And there is an endless cake table.

Townsman (Brunch)

Location: 120 Kingston St, Boston, MA 02111

Reservation: Recommended (2-3 weeks in advance)

Stand out dishes*: Cake Table, Chicken Fried Hanger Steak

Overall Rating: 4.5/5

Food: 4/5

Service: 4/5

Ambience: 5/5

* Note: Menu changes monthly, so menu items may not be available at each dining session.

The Crema English Muffin: A Reason to Make Your 9am Class

Published on February 8, 2016February 17, 2016 by richachatLeave a comment

By Adam Wong ‘17 and Dana Ferrante ‘17

Just when you are about to give up hope-you’ve eaten out at every semi-affordable place in the Square and all that’s left is eating your way through CVS’ snack aisle- something, a miracle, occurs. That miracle is the Crema english muffin. Yes, a simple english muffin, and probably the singular best deal in Harvard Square that has ever existed.

Amidst the warm-lighting and coffee scented mist of Crema Cafe, the english muffin is certainly not the most exotic-sounding menu item. With the enticing Crema classics, such as the sweet potato sandwich or banana date walnut bread, it’s hard to imagine anyone would think to order something as basic as an english muffin. This, however, is not the english muffin you were forced to eat at Brain Break when everything else was gone, but on the same level as your Mom’s english muffins if she were GOD. England, a country famous for its bad food, is undeserving of these esteemed muffins. Better would be King muffin, Saint muffin, or just Obama.

Now here’s what’s going to happen: you order an english muffin with jam and butter on the side because that way they give you MOARRR. Then, you’ll have the choice of apricot or raspberry jam—we recommend apricot if you want a more supple experience, and raspberry if you want a razmataz to balance out the fat.

Once you get it, ask for more butter. This is essential. Then, take the specimen to whatever table space you can find and commence the critical operation. Butter first. Jam second. Bite third. Notice the extreme complexity of the crust simply made with a misunderstanding of how much butter is a good idea.

These muffins are made by first cutting flour into mounds of butter, kneading the dough, and letting it rise. They are then baked in a popover pan with even more butter, and finally eaten with a fine and generous spread of gratuitous butter. At the end of it all, that crispy, flakey outer rim serves as a perfect vehicle for your butter and jam.

Harvard’s Second Annual “Just Food?” Conference

Published on February 8, 2016 by The Crimson CraveLeave a comment

By: Dana Ferrante ’17

After a hugely successful conference last year, the Harvard Food Law Society and Food Literacy Project have decided to hold a Second Annual “Just Food?” Conference this March. While last year the conference focused mainly on social justice, this year public policy makers, professors, and farmers from across the US will gather to discuss issues of Land Use Rights and Ecology, in the pursuit of a more just food system.

The goal of the conference is to examine the interaction we as humans have on the land, specifically in terms of how food policy and agriculture practices affect our environment. Whether you are an ESPP concentrator, or are just interested in food, the conference is geared towards all levels of familiarity with the food system, exploring humanity’s impact on the land in terms of environment, economy, policy, history, human health, and ethics. In order to accomplish this, the conference takes the most ‘just’ choice, bringing people from all across the food system (farmers, scholars, activists, public policy makers) in one place in order to give the most nuanced perspective of how our food system affects us all.

Held completely at Harvard Law School, conference events will begin on the afternoon of Friday March 25th and will continue for a full-day of events on Saturday March 26th. Featuring both lectures, live music, local food, workshops, film screenings, poster sessions, and opportunities to network, the conference is sure to be be both eye-opening and highly-interactive.

While the full schedule is not yet published, the conference has announced the three keynote speakers, which are as follows: Smite Narula (from the Roosevelt House Public Policy Institute at Hunter College), Anuradha Mittal (Founder and Executive Director of the Oakland Institute, an independent policy think tank), and Jo Guldi (historian of property rights and agronomy in England). All experts in man’s relationship to land, these speakers will frame the importance of land use and ecology in the larger food system.

Tickets are now on sale here until February 25th. Since the conference is run on-campus, Harvard students receive a huge discount on the tickets, having to pay only $12 for the entire weekend. With general admission tickets priced at $49 a pop, the student price is really a good deal on an opportunity you should not pass up!

Check out the website here to find out more details about the conference, speakers, logistics, etc.

Where to Eat this Valentine’s Day

Published on February 6, 2016February 6, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

As is the case for most holidays, my favorite part of Valentine’s Day is always the food. Although many cast Valentine’s Day as merely a commercial holiday or a sad reminder of one’s loneliness, to me, there is nothing better than a day that encourages you to eat chocolate and drink wine (whether by yourself, with friends, or with a special someone). Regardless of who your celebrating with, Valentine’s Day is a great opportunity to go try some fun, new restaurants, especially those that are running special deals in honor of it. Below is a list of suggestions for where to eat this Valentine’s Day:

Zinneken’s

1154 Massachusetts Avenue, Cambridge, MA

(617)-876-0836

zinnekenswaffles.com

A tried and true Harvard Square favorite, this Belgian waffle joint never fails to please. If you’re looking for somewhere relatively well-priced, conveniently located, and romantic, this is your place. And of course, we can’t forget about their delicious waffles, topped with whatever your heart desires.

Strawberries + banana + chocolate sauce= true love

Orinoco

56 JFK Street, Cambridge, MA

(617)-354-6900

www.orinocokitchen.com

This cozy Venezuelan restaurant, tucked away on JFK street, offers a warm and inviting ambiance in addition to hearty, flavorful fare. Be sure to try the datiles, or the bacon-wrapped dates! They do not accept reservations, so try to go at an off-peak hour if you aren’t willing to wait for a table.

Max Brenner

745 Boylston St., Boston, MA

(617)-274-1741

www.maxbrenner.com

For those of you who view Valentine’s Day as an excuse to eat all of the dessert in sight, then you must go to Max Brenner. Located conveniently near the Copley Square T stop, this is definitely the place to go get chocolate wasted. In addition to real food (which is pretty good in itself), they offer a variety of decadent sundaes, milkshakes, hot chocolate, lava cake, fondue, and chocolate-inspired cocktails. Be sure to make a reservation or call ahead, though, as they do get very busy!

Temple Bar
1688 Massachusetts Ave., Cambridge
617-547-5055
templebarcambridge.com

For all of you Quadlings, Temple Bar is a tempting choice due to its proximity. Not only is their location prime, but they also are offering a three-course prix fixe menu, as well as a vegetarian tasting menu, in honor of Valentine’s Day! Dinner is $49 per person, or $39 per person if you go before 6pm. For the 21+ crowd, add wine pairings for $19.

(Photo courtesy of http://www.tripadvisor.com)

Russell House Tavern
14 JFK St., Boston.
617-500-3055
russellhousecambridge.com

Another Harvard Square favorite, Russell House Tavern is offering a special three-course prix fixe menu, featuring seared Gloucester monkfish loin and cider glazed heritage pork shank. Dinner is $59 per person, or $79 with wine pairings. If you go between 5pm and 6pm, there is a $10 discount on the prix fixe menu. Be sure to make reservations!

(Photo courtesy of http://www.bostonglobe.com)

The Beehive
541 Tremont St., Boston
617-423-0069
beehiveboston.com

The sister restaurant of Harvard Square’s Beat Hotel, the Beehive offers a cool ambiance, an extensive champagne list, and a mouthwatering Valentine’s Day menu. Start with appetizers like their fall-off-the-bone baby back ribs or lobster chowder, then choose from a variety of delicious entrees, and finish with strawberry cheesecake, chocolate pot de creme, or the dessert du jour. Dinner is served from 5:30 p.m. – 1 a.m. Friday and Saturday, 5:30 p.m. – 11 p.m. Sunday – Tuesday. On Valentine’s Day, their prix fixe menu is $65 per person, but they are still offering their specials on the 12th and 13th as well. Don’t forget reservations!

A romantic ambiance at the Beehive (photo courtesy of thebostoncalendar.com)

Tasty Mo:Mo

Published on January 28, 2016 by The Crimson CraveLeave a comment

By Michelle Ng ’18

mo·mo
/ˈmōmō/
noun

(in Tibetan cooking) a steamed dumpling filled with meat or vegetables.

Tonight my brother and I ventured into Somerville to celebrate my post-first day of classes and his almost-first week back at school. Or, you know, for dinner.

He had suggested we try a take-out Nepalese/Himalayan place called Tasty Mo:Mo because we both love dumplings and momos seemed pretty much like adventurous dumplings. This way we could enjoy the security of a comfort food while feeling cool for trying new things—and, on top of it (as I realized after obsessive Yelping), by ordering momos we would be contributing to feeding children in Nepal. For every order of momo purchased, Tasty Mo:Mo donates $1 to an organization called Food for Education, which provides food to children in Nepal so they can pursue an education instead of working for food.

So we were feeling pretty good about this place before we even went in. Tasty Mo:Mo is small, as it turns out, with just one table in a corner, a TV up on a red wall, and a counter with a few high chairs against the opposite wall.

Likewise, the menu itself sticks with the classics, which I appreciate because it’s bold: the chefs know that the items in this limited selection are their best, and have faith that customers will be happy with them.

On a Tuesday night, two people managed all the restaurant’s business, one mostly cooking an impressive number of take-out orders, and the other dealing with all the customers who came in to pick up said take-out orders. My brother and I watched this unfold after ordering, later noticing a note on a whiteboard stating that food preparation takes about fifteen minutes, as Tasty Mo:Mo only serves everything fresh.

And—as promised—after roughly that much time, our food was brought out!

Here are our three dish-specific reviews:

Trays — Chicken Chow Mein Despite being initially torn between the Chicken Chilly or this noodle dish, I was so glad we chose this one. I don’t even know how or why it tasted so good, seeing as chow mein is such a standard dish I’ve eaten like five billion times. We watched the woman cooking take noodles out of a container and throw them on the stove, so like the fried rice, they came out super hot. (I burned my mouth.) She had tossed them with green beans, onions, and cabbage, and it was served with a sweet curry-type sauce. Happy to wait for the Chicken Chilly until next time!

Bite — Steamed Pork MoMo Here’s the inside of a steamed pork momo dipped in “tomato sauce,” according to the menu (which was definitely not Italian tomato sauce). It was good! They’re incredibly fresh, and our single order included eight momos. I’m accustomed to either steamed soup dumplings or pan fried dumplings, and momos (or at least Tasty Mo:Mo’s momos) are drier than those in that no juices ooze out when you bite them. They feel lighter than some super doughy or fried dumplings too, which is a plus! Other filling options include chicken, beef, or vegan (!!), but according to Yelp reviews pork is supposedly the collective preference.

FriedRice — Egg Fried Rice The fried rice came directly from the wok to our counter so it was hot hot hot, and so different from the Chinese fried rice we’re used to. I couldn’t tell what type of rice it was, but it was soft and a bit oily, which my brother and I both liked. The pieces of egg are also larger than usual for fried rice. Featuring peas and carrots. Disclaimer that we were both ridiculously hungry and this came out first, but my brother LOVED this.

The woman who cooked is also super sweet and came out to chat and apologize for the wait (which was absolutely fine because her expertly managing five woks at once was entertainment in itself). I admit that shoveling food into our mouths didn’t make us the best conversationalists, but I hope she knows we had good intentions. And she now definitely knows that we enjoyed her food.

In short, we began hungry and left stuffed.

LastBite
Overall, very satisfied! I think three dishes were a bit much for two people (even though we both eat a lot), so I’m also very full. Having tried it once, I’m not sure I would make an enormous effort to return; but it’s definitely a hidden gem in Magoun Square and served us a great meal tonight for ~$10/each. And if I just so happened to be in the area…I’m not at all opposed to trying the Chicken Chilly next time.

This blog post has been reposted from Michelle’s personal blog, Michelle Ng. Check it out here to see more of her photography and blog posts!

Follow the Honey: The Place to Bee

Published on November 30, 2015January 25, 2016 by adamsulliwongLeave a comment

by Adam Wong ’17 and Caroline Gentile ‘17

Before Thanksgiving break, the owners of Follow the Honey kindly hosted Crimson Crave for a honey-tasting extravaganza and information session. As we entered the basement of 1132 Massachusetts Avenue, with our cold toes poking out of our flip-flops, we were embraced by warm lighting, warm air, and warm, flowery smells.

We started off at the raw bar, where people can come in and sample tons of honey for free. A lot of the honey sold there was from small local beekeepers, but we had a variety of different honeys from around the world, paired with local French-style cheddar and French bread.

How local is local, you ask? In fact, surprisingly, there are many beekeepers in the urban setting of Cambridge. Follow the Honey even has their own bees and makes their own honey. However, we also tried honeys from places as far away and remote as Colombia and Tanzania. The owner, Mary Canning, and her daughter, Caneen, take trips to visit the beekeepers all over the world to get a better sense of where the product is coming from. They hope to encourage beekeepers, from all over, but especially developing countries, to take advantage of the resources at hand to make delicious honey.

Follow the Honey tends to bees in their very own backyard!

What was most striking was the pure variety of honey, and the variety of flavors, textures, and colors it could take on. Honey is made from and takes its flavor from the nectar of the flowers that bees pollinate. It is the extraction of flavor of these otherwise inaccessible flavors inside flowers. What makes these flavors so inaccessible? The tiny amounts of nectar per flower. Bees must extract it all and concentrate it into honey! Honey made from melon honey does not necessarily taste like melons, and a wild flower honey does not taste like a wild flower.

There is an unbelievable amount of flavors honey can take on, which is dependent on the bee that makes it, but also the flower from which the bee extracts the nectar. There are hard honeys, which have a degree of granularity due to the crystallization of sugar. One type of honey we tasted from Hawaii was pure white and dissolved in your mouth, like white sand being washed away by a wave. Other honeys took on ridiculous flavors like chocolate, cinnamon, turmeric, and we swear to god, marshmallows. Some honeys were made from oak flowers, tasted like caramel, and looked like amber.

Although the honey they sell is certainly reason enough to stop by Follow the Honey, the store itself is simply adorable. The interior is warm and inviting, and in the warmer months, their terrace offers a burst of nature in an otherwise urban environment.

Among the growing number of chains that seem to be popping up in Harvard Square, the uniqueness of Follow the Honey is striking. Not only do they sell honey in the usual glass jar, but they also sell honeycomb, honey on tap, and other bee-themed products.

If you are looking to buy a unique gift, taste some honey, or want to show off a cool place in Harvard Square to your parents, Follow the Honey is definitely the place to bee.