Anassa Kata

Anassa Kata

From the December 2015 issue

In August, Courtney Wilburn ’02 attended the LGBTQ Tech & Innovation Summit at the White House. The event gathered more than 150 lesbian, gay, bisexual, transgender, and queer-identifying technologists to hear from U.S. Chief Technology Officer Megan Smith, Presidential Innovation Fellows, and federal civic hackers 18F. Wilburn was nominated by her peers at O3 World and was the only attendee from Philadelphia. Her Summit team is working on developing an open police API, using data to establish police accountability. Dorothy Samuels ’73, former editorial board Read more

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The U-Curve

From the December 2015 issue

Mawrters in Midlife By Elizabeth Mosier ’84 “When I was at Bryn Mawr, imagining my future life as an actor, I couldn’t have imagined how hard it would be,” says Sabrina Seidner ’85. “It didn’t even occur to me that, if you’re female, one in 10 roles are for you.” Thirty years later, her resumé recounts a long dramatic arc: New Actors Workshop certificate; Actor’s Equity, Screen Actors Guild, and American Federation of Television and Radio Artists memberships; roles on Chappelle’s Show and as Sandra Read more

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Roast Pork Loin with Apple Rosemary Glaze, Spinach, and Mashed Potatoes

Roast Pork Loin with Apple Rosemary Glaze, Spinach, and Mashed Potatoes

From the December 2015 issue

Roast Park Loin with Apple Rosemary Glaze Ingredients 1 lb boneless pork loin 1/2 Tbsp fresh rosemary 1 3/4 tsp olive oil 1/8 tsp salt 1/8 tsp ground black pepper 3/4 cup apple juice 2 Tbsps granulated sugar 1 Tbsp cornstarch 1 Tbsp water Preparation Let pork loin come to room temperature before cooking. Wash and finely chop rosemary. Rub outside of pork loin with salt and black pepper. Place pork in a roasting pan and roast for approximately 45 minutes or until the internal Read more

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Farfalle with Fresh Basil Pesto

Farfalle with Fresh Basil Pesto

From the December 2015 issue

Ingredients 1/4 lb arugula 2 stems basil 2 oz zucchini 2 oz yellow squash 1 oz onions 1/3 cup canola oil 1/8 tsp salt 1/8 tsp ground black pepper 7 2/3 oz bowtie pasta 3 3/4 cups water 2 oz pesto 2 oz grated Parmesan Preparation Preheat oven to 400 degrees. Wash arugula and basil under cold water. Let dry on paper towel. Wash and dice zucchini and yellow squash. Peel and dice onions. Toss the vegetables in oil, place on a baking sheet, season Read more

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Field Greens with Candied Walnuts, Figs & Stilton Cheese

Field Greens with Candied Walnuts, Figs & Stilton Cheese

From the December 2015 issue

The Field Greens salad is pictured at right. For Gwen’s Citrus Broccoli Salad (left), click here. Ingredients 1 1/3 oz fresh figs 2 oz Stilton 1/3 tsp minced garlic 2 Tbsp Dijon mustard 1/4 cup Champagne vinegar 2 Tbsp fresh lemon juice 2 Tbsp honey 2 Tbsp Durkee’s hot sauce Pinch of salt Pinch of pepper 1/2 cup olive oil 4 oz spring field mix lettuce 2 oz candied walnuts Preparation Wash and cut figs into quarters. Crumble Stilton cheese. To make the dressing, whisk Read more

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Bryn Mawr Eats

Bryn Mawr Eats

From the December 2015 issue

For this issue of the Bulletin, Bryn Mawr’s chefs set a table of some of the College’s favorite dishes.

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Gwen’s Citrus Broccoli Salad

Gwen’s Citrus Broccoli Salad

From the December 2015 issue

Ingredients 1 Tbsp canola oil 1/3 cup rice wine vinegar 1 Tbsp granulated sugar 1 Tbsp pure honey 1/4 tsp salt 1/4 tsp ground black pepper 1 Tbsp Dijon mustard 2/3 fresh Granny Smith apple 1/4 lb broccoli florets 1/2 lb shredded broccoli 1/2 lb precut matchstick carrots 2 Tbsp dried cranberries 4 Tbsp mandarin orange segments Preparation Combine oil, vinegar, sugar, honey, salt, pepper, and mustard. Whisk together until emulsified. Refrigerate. Wash and core apple. Shred on a coarse grater. Combine apple, florets, shredded Read more

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Backtalk

From the December 2015 issue

In Black & White I was heartened to read about the progress Bryn Mawr has made in welcoming students of color since I attended in the early 1960s, when the student body was almost all White, and the African-American maids were exiled to the dorm attics and not permitted to socialize with the students [“In Black and White,” Vol. 97, No.1.]. Many students were, however, sympathetic to the civil rights movement and a few of us attended marches in Philadelphia and Washington to protest segregated Read more

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Chicken Curry with Jasmine Rice

From the December 2015 issue

Chicken Curry Ingredients 1 lb boneless chicken thighs, skin removed 1/3 lb onions 1/3 lb celery 1/2 Tbsp margarine 1 Tbsp all-purpose flour 1 1/4 cup chicken broth 1/2 cup tomato juice 2 tsp Worcestershire sauce 3/4 tsp curry powder 1/8 tsp salt 1/8 tsp ground black pepper Preparation Cut chicken thighs into bit-size pieces. Place chicken on an oven-proof pan and roast at 350 degrees for 20 to 30 minutes, or until the internal temperature reaches 165 degrees. Wash and trim onion and celery, Read more

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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

From the December 2015 issue

Ingredients 1/2 cup canola oil 3/4 cup brown sugar, packed 3/4 cup white sugar 1 tsp vanilla extract 1/2 cup water 2 1/4 cups all-purpose flour 3/4 tsp baking soda 1 tsp salt 4 oz bittersweet chocolate chips Preparation Whisk oil with brown and white sugars, vanilla, and water. Whisk together flour, baking soda, and salt in a bowl. Stir the dry ingredients into the wet ingredients. Break up chocolate into chip-size pieces, and then stir them into the batter. Using tea spoons, scoop dough Read more

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