Food publication Spoon University comes to UT


Daulton Venglar

The UT edition of Spoon University is an online food publication created by students to provide alternative choices to the options in campus dining halls and cafeterias. 

Courtney Runn

Spoon University, a food publication created by college students for college students, made its Texas debut in the city of food trucks, breakfast tacos and barbecue last month. The magazine is currently on 22 college campuses around the country and started its UT branch in January.

Spoon was created at Northwestern University in 2012 as a resource to aid students in the pursuit of cheap, healthy food. After a freshman year of junk food and cafeteria meals, co-founders Sarah Adler and Mackenzie Barth quickly realized the need for more knowledge and wisdom when it comes to eating. 

UT is the first university in the state of Texas to launch Spoon, but Sarah Strohl, editor-in-chief of the UT branch, thinks more Texas universities will pick up the publication soon. Strohl and her partners, Christin Urso, photography director, and Jenna Jarnagin, business director, accepted applications throughout November to put together a team of more than 30 students who are passionate about food. 

The UT edition of Spoon covers a variety of topics, some of which are tailored to the Austin area, such as a
review on the best Austin food truck phone app and a breakdown of the best three local happy-hour locations.

Other articles are more general, but focus on college students, such as a tutorial article that gives instructions for making microwaved brownies in a coffee mug.

The team worked throughout winter break to prepare the site for its January launch. For now, the magazine will remain online, but Strohl hopes that, like its predecessor at Northwestern, UT Spoon will eventually make the transition to print.

“I am passionate about this publication because — let’s face it — who doesn’t love food?” Strohl said.

Kathryn Stouffer, Plan II and nutrition sophomore and Spoon writer and photographer, works for Spoon because she wants to pass along her knowledge of food to others. 

“Writing gives me an outlet to be creative with recipes and explore new avenues in the food world,” Stouffer said. 

Spoon staff photographer Kathleen Lee, a natural sciences student, discovered her interest in food photography in fifth grade, when she filmed a sushi how-to video.

“I love food because there are infinite possibilities in taste, texture and presentation, which can really culminate in something beautiful,” Lee said. “I love photography because pictures provide a physical memory of my life and act like a journal for me to look back on later.” 

What sets Spoon apart from other food publications is its specific focus on college students, Stouffer said.

“Everyone should read and follow Spoon because it caters to everyone’s needs,” Stouffer said. “It is geared toward college kids and is written by your peers, so the pieces aren’t dry and boring, [but] relatable and helpful
to you.”

To celebrate its launch, Spoon is hosting a party Saturday at Love Goat at 8:30 p.m.