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Author: Elizabeth Hansen

Next Great Baker: Allyson Moore

Allyson Moore didn’t think she would ever open a bakery. “It just kinda happened,” she says. After being diagnosed with many food allergies, Allyson Moore started baking gluten, egg and dairy free treats. Not long after, her cupcakes and breads gained popularity and Chubby Bunny Bakery was born. “I liked to bake as a kid, but I was doing it with box mixes,” says Moore. “I never did any of it from scratch, so that was totally new. I’ve just always been kinda good at it.” It started with the Oxford Farmers Market. Next, Moon Co-op wanted the products. Then came Jungle Jim’s and Kofenya. Finally, through word of mouth, Miami University wanted Chubby Bunny Bakery products in McCracken Market. “Chubby Bunny was just a hobby that got out of control. I didn’t really plan for it to turn into this, but it’s great that it did. There’s a lot of demand for it,” says Moore. Currently, Moore cooks all the goods out of her home in Hamilton, Ohio using four separate ovens, though she hopes to soon move to a commercial kitchen in Over-the-Rhine. “I’m kind of at the point where I’m up against the wall where it has to grow,” says Moore. “We’re working on moving the business to Over-the-Rhine to a commercial kitchen space. This way I’ll be able to produce way more product in less...

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Fifi’s Kitchen

It is 9:10pm on a Sunday night. The weekend is winding down and most students at Miami University are scrambling to complete the homework they have not thought about since the start of the weekend. But Fifi Oginni, a sophomore marketing major at Miami, has something else on her mind: Sunday family and friends dinner. This Sunday’s theme is Afro-soul food. Her guests walk in one by one, ranging from freshman to juniors. Fifi is hosting this dinner particularly for first-year African American females at Miami. She wants them to meet other upperclassmen of their race, and get some college advice. “I wish I had a group of girls like this when I was a freshman here, that’s why I invited them. Cooking brings everyone together,” says Fifi as she begins seasoning the ground beef. She heats up the oil and begins to slice plantains. Fifi continuously runs back and forth to a large black bag, taking out cooking utensils and seasonings not found within in a 20 mile radius of Oxford, Ohio. “Oh this bag? It’s my cooking bag,” she says as she removes her golden cupcakes from the oven. “I keep my supplies in here so no one steals or uses my stuff when I’m not here. I’ve had problems with theft in the past.” She begins mixing her homemade cheesecake icing. Being a sophomore, this is...

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Students dine in at Maple Street Starbucks

Stacks of the white paper to-go bags, all branded with the Starbucks logo and soon to be filled with food, sit next to the cashier. Beside the espresso machine, empty cups wait to be filled with warm, frothy coffee or refreshing iced tea. A sign that reads, “Hearty, savory deliciousness,” advertises the reduced fat turkey bacon, egg white and cheddar sandwich — a crowd favorite. Ashley Ryan stands in line waiting to order the usual — a grande dirty chai latte, iced, with two extra shots of espresso. Some days she’ll get a breakfast sandwich, but not today —...

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Humans of Oxford: Monnett Hamilton: The American meat-eating Australian vegan

By Elizabeth Hansen, Assistant Culture Editor Monnett Hamilton likes to try new things — she does it all the time. For one month straight, she tried a new thing every day. Some days were as simple as switching up her coffee order. Other days she explored the world outside the so-called “Oxford Bubble.” Although that month has ended, her spontaneity is far from over. Her new goal? Become an Instagram-famous, Australian vegan blogger. “My friend Ali and I always joke about her excessive vegetable consumption,” said Monnett. “So we started joking around and ranting about how all vegan Australian...

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Slice of Life: Pancake pandemonium

By Elizabeth Hansen, Assistant Culture Editor The aroma of fresh pancakes and hash browns swirls in the family room of the Armstrong Student Center. But it is not just the scent of potatoes and batter — it’s the scent of free food. Students line up for pancakes, grumbling that the strawberries are gone but still excited about the chocolate chips. High school seniors participating in the Miami Bridges Program whisper to each other, wondering if free college food is just a legend, or if they are actually witnessing the phenomenon. They decide it must be true as they scurry...

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