Sparks Magazine Online
Food
Big appetite, little time

Big appetite, little time

By: Rakell Merci The timer is set, the challenge is ready, and there’s only one thought running through Nathan Figueroa’s mind: Leave no crumb behind. Eating challenges aren’t unfamiliar to the 28 year old. He’s eaten a 10-ounce burger, a carton of fries and a seven-layer cake for the Kitchen

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Date Night With Sparks

Written by Jess Bautista & Alexandria Ng For young adults who are living in a college town and in a time where traditional dinner dating isn’t as appreciated, it’s essential to know where to munch if you decide to take your potential boyfriend or girlfriend out on a date. Sparks Magazine put

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The Pearl of the Black Tea: Bringing Boba To Gainesville

Author: Alexandria Ng of Sparks Magazine College students flock to Lollicup in search of an unconventional hangout spot besides ice cream shops and nightclubs. Boba tea, which are tea-based drinks with small balls of tapioca at the bottom, originated in Taiwan and have become increasingly popular worldwide. Nam Diep, owner of Lollicup Coffee

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The Road to Authenticity: Asian Street Food Rises to Popularity in Orlando

The Road to Authenticity: Asian Street Food Rises to Popularity in Orlando

There was a time when chop suey and chow mein were mistakenly thought to be the honorable representatives from the faraway land of Asia.  To appeal to the non-Asian palate, many traditional dishes were modified and new dishes were invented. Eventually, Asian American food said good-bye to its traditional cousin,

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UF’s AKM Food Fest Attendees Indulge In Food Comas and Culture

Asian Kaleidoscope Month’s Food Festival had students bonding, extremely full and scraping for more. Asian countries from the Philippines, China, Malaysia and India, were represented with decorated tables, cultural food and activities for all its hungry participants. Free treats included pad thai, bulgogi, lo mein, eggplant kampungi as well as other vegetarian options and versions.

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Cookbook: Authentic Kung Pao Chicken

Cookbook: Authentic Kung Pao Chicken

Kung Pao chicken (Gong Bao jiding) is a famous Sichuan dish. It is generally made with chili peppers, peanuts, vegetables and chicken. It is usually a spicy dish, but for this recipe, the peppers are optional. This recipe calls for numbing peppers (hua jiao), also known as Sichuan peppercorns, which

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Opinion: The International McDonald’s Menu

Opinion: The International McDonald’s Menu

When I envision fast food, McDonald’s is the first thing that pops in my head. I can virtually smell the burgers and fries cooking in the back. There are more than 35,000 McDonald’s locations worldwide. However, the standard menus are not the same as in the United States. In the

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Cookbook: Authentic Taiwanese Milk Bubble Tea

Cookbook: Authentic Taiwanese Milk Bubble Tea

Starting college and finding myself near a Bento Café, I discovered bubble tea, also known as boba milk tea. I was instantly drawn to the big black orbs swirling around inside the tea and I knew then that I had to try it. I’m so glad I did! The chewiness

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Cookbook: Vegetable Lumpia

Cookbook: Vegetable Lumpia

Most of my favorite foods contain meat, but I love vegetable lumpia. It is a Filipino dish. The name “vegetable lumpia” can be misleading because it can be altered to your preference and include meat products. Among other ingredients, my family’s recipe includes raisins and ground beef. I love trying

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Cookbook: Coconut Pudding

Cookbook: Coconut Pudding

Since starting college, I have been experimenting with the culinary arts. Frustrated with the difficult steps in recipes, many of my meals end up burnt. However, I was beyond ecstatic to find a recipe for one of my favorite Chinese traditional desserts: coconut pudding. Because there are many ways to

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