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Stowaway Magazine

four corners

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Spring 2020

Food of the Gods

May 11, 2020 12:00 AM
From Icelandic to Greek and from kefir to whipped, the variety found in yogurt is astonishing. Walk into the dairy section of any American grocery store, and yogurt will take up a sprawling chunk of the shelf. Though its popularity in the United States fluctuates according to food fads, yogurt has been a part of the human diet for millennia.
4 Min Read
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Summer 2019

Tasty Taters: Potato Recipes from Belgium, Japan, Utah, and Kenya

By Stowaway Magazine
June 12, 0019 12:00 AM
Mr. Potato Head made it onto Time’s list of “All-Time Top 100 Toys.” That’s no surprise though, because who doesn’t love a potato? The United Nations declared 2008 to be the International Year of the Potato, and in 2010, the world dedicated 46 million acres to potato cultivation. Burn centers in India are experimenting with potato skins and honey, and the combination has long been used as a folk remedy for burns. Potatoes have even been used to send messages! Companies like Potato Parcel and Mail A Spud will write messages on potatoes and mail them to people, a service that I used within the last year.
6 Min Read
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Fall 2016

4 Corners of the Kitchen: Cinnamon

By Stowaway Magazine
October 01, 0016 12:00 AM
Cinnamon Challenge, anybody? This social media craze may be relatively recent, but cinnamon itself is one of the oldest known spices in the world—it was imported from Egypt as early as 2000 BC and is mentioned in Greek texts beginning in 700 BC. Cinnamon was highly prized in the ancient world, and it was often given as a gift to kings or even as an offering to the gods. Below are some recipes from all around the globe that can help you enjoy the spice worthy of kings, gods, and ill-advised teens.
4 Min Read
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Fall 2014

Four Corners of the Kitchen: Chocolate

By Stowaway Magazine
September 29, 0014 12:00 AM
Chocolate with garlic, meat, and chilies—what is the world coming to? Don’t worry, it’s not as crazy as it sounds. In fact, chocolate has been used as a spice in savory dishes for hundreds of years.
4 Min Read
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Fall 2014

Capturing the Cliche Photo

By Stowaway Magazine
June 29, 0014 12:00 AM
Everyone’s seen them—those groan-worthy photos in your uncle’s photo album. You may think they are silly. But if you go all the way to Italy and don’t pretend to hold up the Leaning Tower of Pisa, you may feel like you missed out. Even if you never show them to anyone, these may end up being the pictures you’re secretly proud of. Do not be afraid to take your time. You traveled thousands of miles to create this picture—you can afford to spend ten minutes getting it right.
2 Min Read
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Winter 2014

Warp and Weft: Legacies of Navajo Weaving

By Stowaway Magazine
March 30, 0014 12:00 AM
Vibrant reds, indigo blues, goldenrod yellows, creamy whites, and earthy browns connect into wavy bands, angular diamonds, and terraced pyramids in sharp geometric detail. Working thread by thread, the weaver sits cross-legged in front of her loom. The vertical white, woolen warp strings are strung from a beam above, cascading gently to the slowly emerging patterns of color.
3 Min Read
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Fall 2013

Four Corners: Star Anise

By Stowaway Magazine
August 30, 0013 12:00 AM
Star anise, a unique spice with a unique eight-pointed star shape, comes from Vietnamese- and Chinese-native evergreen trees and has been used for cooking and medicinal purposes since 100 BC. Star anise has a spicy, somewhat bitter licorice flavor and is used to enhance many poultry and beef dishes. It is also used often with seafood and pears. Star anise is used in many dishes around the world, so you can enjoy an entire day’s worth of star anise–inspired recipes from all four corners of the globe.
4 Min Read
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