Baruch College is represented through 160 countries. Students who are in-state, out-of-state, and international come here. Along with them, students bring a part of their home and culture, including a variety of foods.  Even though Baruch has a cafeteria, the fact that it is surrounded by an immense number of places to eat goes out so show the diversity of food that enters Baruch’s campus. American fast food restaurants such as McDonalds or Subways, food carts such as those across Baruch’s 25th street plaza- from the American coffee and bagels to Egyptian coffee cart vendor to Greek gyro to Korean Kimchi soup, and even restaurants such as the Indian Saravanaa Bhavan, or the Vietnamese Baoguette or the Thai Little Basil. Whether you are in the mood for some traditional home style food, or taking a risk mood, you can find it all at Baruch.

An Italian Town Says Yes, Please, to Cheese by David Prior published on October 2, 2013 in The New York Times describes the international exhibition Slow Food International, which takes place over a weekend in September, every two years in the Italian town of Bra. The northwestern Italian Town Bra, is the home of this event, and has been the most successful year thus far. Slow Food International is a reunion of the world’s artisan dairy producers,  affineurs (cheese agers), shepherds and cheese experts. This year was the record high of artisan-produces cheeses exhibited from Europe and beyond. It was also the first time international Cheese makers participated. “Cheese has grown from a handful of Italian vendors in a single piazza to a sprawling event that fills streets, churches and schools in a celebration of all things dairy.” The most delightful success of Slow Food International has been the increase in the knowledge of endangered goods, through “Ark of Taste, a growing international catalog that lists and profiles products that are at risk of being forgotten.” To have the theme of “Save a Cheese!” Slow Food International saved the best seats in the town for the shepherds and makers whose cheese products were under most danger because of the industrial production and changing consumer tastes, such as “Sir iz Mijeha (“Cheese in a Sack”), a cheese encased in an entire sheepskin from Bosnia and Herzegovina; obscure Alpine cheeses wrapped in hay and wild herbs; the hard, spindle-like, smoked Oscypek from Poland; and a selection of Irish raw milk cheeses that have quickly risen in stature since regulations banning their production were struck down.” Places that are not usually associated with a culture of cheese making were also given a push, including Turkey and its string cheese and Ethiopis with its Karrayyu. “You can taste the breed, the grass the animal ate, if it comes from the mountains, hills or valleys. You can taste the expertise of the cheese maker and their culture. It becomes a pleasure, and the difference becomes the real strength,” said by Carlo Petrini, the guru of the slow food movement, to explain the importance of saving and celebrating artisanal, raw milk cheese.