In many ways, food is more than just sustenance. It inspires conversations, holds cultural importance, and tells the chef’s story. Student Life Staff Writer Emily Talkow presents Eat STL, a new series that profiles chefs in the St. Louis community. In this episode, Talkow visits Nathaniel Reid Bakery in Kirkwood, MO to explore everything from croissants to communication. 

I started my week by eating at the grill in Bauer Hall. With a growling stomach after a long dance class, the grill’s 20-minute wait time was almost too much to bear.

Bright red lights flickering “Thai Country Café” ushered me towards a quaint restaurant nestled in the middle of the Delmar Loop. With the ring of a bell as I opened the door, an employee emerged from the back of the restaurant, walking toward me across the white-tiled floor. 

With some small exceptions, the late-night meal options available to students on campus are either very unhealthy or just not good.

And you reward me with this? A petty piece of poultry treated with a devil-may-care attitude?

Located just around the corner from the City Museum, Hiro Asian Kitchen provides a combination of Asian fusion offerings with a cool ambience, decorative cloud-like lights, a modern stone wall by the bar and private oak wood seating sections.

The end is nigh. In summer 2019, the long-respected Holmes Lounge will serve food for the last time.

From food recommendations to where to buy those last-minute dorm room supplies, I have all the right answers! OK, in all honesty, I had major help from some more experienced Washington University students because, let’s face it, I’m pretty much as clueless as you are.

Vegetables, veggies, that green stuff. Whatever you call it, plants have a crucial role in human diet and are critical in keeping us healthy.

While it is no longer owned by France, the effects of St. Louis’ French founding can be seen today. Check out Nathaniel Reid Bakery in Kirkwood.