Cooking With the Zimmers!

Cooking With the Zimmers!

Comfort food is having a moment, and science faculty member Heather Zimmer is showing students how to make it at home on a weekly cooking show. It’s part of the new Opt-In Program, in which faculty host casual and fun Zoom sessions such as trivia nights and current events discussions.

The Opt-In Program started last fall after a few faculty members and student head monitors ELIZA DUNN ’21 and GARVIN MCLAUGHLIN ’21 thought about ways to keep the strong sense of community at Milton while in a remote environment.

Zimmer says she and her husband, the head chef at 2nd Street Café in Cambridge, loved cooking with students when they lived in Norris House, and this was a fun way to replicate that experience. In their first episode, they taught students to make mac and cheese from scratch.

“First, we taught everyone to make a comfort-food-style cheddar dish and then helped students customize based on what they wanted to eat that night,” she says. The Zimmers provide the recipe in advance so that people can cook along with them if they wish. In other episodes a group made a “hearty chili as well as Rice Krispies treats with candy to celebrate Halloween.”

The Food Issue

In this issue we celebrate the world of food. In putting it together, we visited alumni at farms as close as Mattapan and as far away as Downeast Maine. We spoke to chefs who’ve chosen diverse culinary paths and to alumni who, during challenging times, created a platform for sharing recipes and memories that are keeping them closer together. These stories help remind us that food nourishes not only the body but also the soul, keeping friends and families close. As the renowned food writer MFK Fisher wrote: “I think our three basic needs for food and security and love are so mixed and mingled and entwined that we cannot straightly think of one without the others.” The stories and individuals featured in this issue echo that sentiment.