The Editorially Independent Voice of The University of Akron

The Buchtelite

The Editorially Independent Voice of The University of Akron

The Buchtelite

The Editorially Independent Voice of The University of Akron

The Buchtelite

Graphic courtesy of Liv Ream; movie flyer from IMDB
In defense of Skinamarink
By Liv Ream, Arts and Entertainment Editor • October 1, 2023
Alternative Spring Break 2023 volunteers in Washington, D.C. Courtesy of Natalie Mowad.
Applications open for Akron’s 2024 Alternative Spring Break
By Taylor Lorence, Correspondent • October 1, 2023
The Northern Cheyenne tribe and community walking the ancient Portage Path from Portage Path CLC to the John Brown Home during a previous years First Peoples Day event. Photo courtesy of Portage Path Collaborative.
UA Holds events in celebration of North American First People’s Day   
By Shananne Lewis, Online Editor • September 28, 2023
White swan on water during daytime photo - Free Uk Image on Unsplash
The Swan's Rapture: a poem
By Emily Price, editor in chief • September 27, 2023
Desperately Seeking an Amazon Fighter, sculpture by Kimberly Chapman
"Easy Prey" art exhibit on display at Myers School of Art
By Taylor Lorence, Reporter, Secretary • September 21, 2023
“On the left, there’s me at work! I received the New Student Orientation “Gold Standard” award alongside 
and at the same time as my friend Gillian.”
Courtesy of Connor VanMaele
Fall 2023 Print Edition: Going the Distance
By Connor VanMaele, Correspondent • September 19, 2023
L to R: Steve Horner, Heather Barhorst, Haley Kuczynski, Shawna Blankenship, Brynley Harris, Jessie Redwine at the Pop-Up Pantry. Image Courtesy of ZipAssist.
ZipAssist Holds Community Resource Fair Tuesday, September 19 from 11 a.m. to 12:30 p.m. in the SU 2nd Floor
By Shananne Lewis, Correspondent • September 18, 2023
Film critic Liv Ream and friend pose for photo (Image via Liv Ream)
My Barbie experience
By Liv Ream, Film Critic • September 17, 2023

Dinner with Diane

Written by: Diane Ferritto

When you think “Italian,” there are a few things that come to mind. One of the first is likely to be food. I like to think that my heritage has significantly contributed to my love of food. However, I didn’t grow up with Jersey Shore-style Sunday dinners, or a large family that constantly had something cooking on the stove. My upbringing was much different from yours.

My mother never made anything out of a box. My parents, younger brother and I didn’t live in the middle of nowhere. We had electricity and running water. We ate healthy, and we were on a budget. My brother and I would watch the food channel and scribble down recipes to test. Anything from microwaveable blueberry muffins to red beans and rice were fair game. We packed our lunches and helped make dinner.

When I was about two years old, my mother took a picture of me in my father’s garden. I wasn’t picking flowers or stomping on daddy long-legs. I was squatting beneath a ripe tomato and taking a bite out of it. I think that may be where my tomato obsession started. However, tomato season is over now, and anyone who tells you that a tomato from Market Seed or Aldi’s (or wherever you buy your produce) is just as good as one off the vine has clearly never grown a tomato in their life, or eaten a truly fresh tomato.

I’ll try to stick with what’s in season, or foods whose flavor isn’t nearly as altered by trucking it thousands of miles from where it was grown (which is another issue I’d like to address at some point). Each week, I hope to share a recipe with you that feeds your body and soul. My formative years planting tomatoes, peppers, cauliflower, eggplant and kale will hopefully inspire, entertain, motivate and educate you — even if just a little bit.

Right now the leaves have fallen, frost is covering our car windshields, and comfort food is what’s for dinner! And since most of you reading this are college students, I want to share a recipe that you can make using the microwave or the stove. Just because you don’t have a full kitchen doesn’t mean you don’t deserve to eat great food!

One of my favorite foods to make when it gets chilly is loaded baked potato chowder. There are tons of variations out there, but the one I share here is a spin on the Pampered Chef’s. Be sure to make a batch before game day, because letting it sit overnight makes it even more flavorful and hearty. Yum.

Loaded baked potato chowder

3 baking potatoes, large (about 2.5 pounds)
3.5 cups milk, divided
4 ounces cream cheese, softened
2 tablespoons butter
2-3 green onions (with tops)
4 ounces sharp cheddar cheese, grated
1.5 teaspoons salt
.5 teaspoon black pepper, coarsely ground
Toppings: bacon (chopped and cooked), sour cream, steamed broccoli


1. After washing the potatoes, chop them into bite-sized cubes (about the size of an ice cube). Pour ? cup of milk over the potatoes, and either microwave them in a covered dish until soft or boil them on the stove in water and then drain them. Either way, cook them until you can pierce them with a fork.

2. While the potatoes are cooking, whisk the cream cheese until smooth in a separate bowl (you can use a whisk or a fork here). Add the remaining 3 cups of milk, whisking until smooth.

3. Remove the potatoes from the microwave/stove and mash them in the bowl with a fork or potato masher. You’ll want to keep the potatoes a little chunky so it’s “chowder.” Otherwise, you’ll have liquefied mashed potatoes (which are OK too).

4. Add the cream cheese mixture and the butter to your potatoes in their microwave bowl or stovetop pot. Heat the mixture until it’s hot.

5. While your chowder is heating up, slice green onions and grate your cheddar.

6. Once the potato mixture is hot, add the cheese, green onions, salt, and black pepper, and mix until the cheese is melted.

7. Serve with bacon, sour cream and broccoli, if desired.

Leave a Comment
More to Discover

Comments (0)

All comments that are well-informed, civil and relevant to the story are welcome. To leave a comment, please provide your name and email address. The Editorial Board reserves to right to remove any comment that is submitted under false pretenses or includes personal attacks, libel, hate speech, profanity, spam or inaccurate/misleading information. All comments are screened and are generally approved unless they are found to be found in violation of these standards. Readers who notice comments that appear to violate these standards are encouraged to contact the Online Editor at [email protected].
All The Buchtelite Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *