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The Campanile
Creative chefs exhibit passion, appreciate family history through culinary skills

Creative chefs exhibit passion, appreciate family history through culinary skills

Henry Liu, Staff Writer
November 7, 2023
Photo by Rachel Lee

Penny Ice Creamery opens new locations in Palo Alto and Los Altos

June 11, 2023
Art by Kate Xia

What’s on the menu?

Shiki Toyama, Lucy Li, and Julian Hong
March 27, 2023
Art by Teresa Wang

Expiration dates are unreliable

Hannah Singer, Editor-in-Chief
February 17, 2023
Art by Hannah Singer

Eat at authentic restaurants to promote cross-cultural exchange

Hannah Singer, Editor-in-Chief
December 21, 2022
Best local places to dine out with friends

Best local places to dine out with friends

Shiki Toyama
November 10, 2022
Vegetarian burger options on offer at Trader Joes. Impossible Foods, the Redwood City-based company that develops “Impossible Meats,” a popular plant-based meat alternative, questions the sustainability of meat-heavy diets. “Continuing to rely on animals for meat will overextend natural resources beyond repair,” Impossible Foods Head of Impact Rebekah Moses said.

No longer ‘Impossible’: Silicon Valley companies envision a meat-free future

Eric Fan
May 25, 2022

Salt: a little pinch goes a long way

Eric Fan
April 5, 2022
Photo by Margot Blanco

Plant-based lunch program should be expanded

The Editors-in-Chief
April 3, 2022
Art by Wallie Butler

Have you been to the farm?

Margot Blanco
February 13, 2022
Sophomore Scarlett Cummings eats a vanilla custard at Cudos. The frozen custard store reopened in early October, getting off to a shaky start with supply chain issues and machinery failure. Its been tough. But I think we can get enough interest so that we can sustain and be profitable, owner Lisa King said. (Eric Fan/The Campanile)

Frozen custard store Cudos opens at Town and Country

Eric Fan
November 19, 2021

Students, staff reflect on rising Town and Country prices

Eric Fan
October 17, 2021
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