An Avid UMass Basketball fan and devoted professor, Fergus Clydesdale may be one of the most loyal individuals working within our university. A native of Canada, Clydesdale moved to Amherst in the early 1960’s after a tempting offer to study at the University of Massachusetts, and he’s never looked back.

Clydesdale was born in Toronto, but the family moved to Northern Ontario, a dryer climate, after his father had taken ill. With a population of 374 people, Clydesdale recollects without hesitation, the town was without a theatre, a market, a store—it did however have three skating rinks. So Clydesdale, like any true Canadian, played ice hockey.

“It was a summer resort,” he reminisces. “You ever see the movie Dirty Dancing? It was just like that. I was a waiter at an old-fashioned dance hall. Live bands played every night.” He laughs as he recalls partying with the likes of Louie Armstrong.

Clydesdale received a General Arts degree from the University of Toronto, and soon after was offered a scholarship in Food Chemistry. He remained there to receive both a Bachelor’s and a Master’s degree in Food Chemistry. He soon learned that he didn’t like the medical research he was doing and the work that it required involving animals. So when UMass Professor Jack Francis offered him the chance to come to UMass to study Food Science and Technology, he took it.

Growing up, Clydesdale never pictured himself as a teacher. When asked what else he would do for a living if he wasn’t a food science professor, he responds, “I can’t imagine doing anything that didn’t involve working with students. I got pushed in that direction and it’s the greatest thing that ever happened to me.” He could see himself, however, teaching philosophy or history—two of his concentrations before receiving his General Arts degree.

Clydesdale was the head of the Food Science Department at UMass for 20 years, retiring from the position in 2008. During that time he’s published some 375 articles and coauthored and/or edited over 20 books. While he’s won countless awards for his research, the one he considers most precious was the Distinguished Teaching Award he received in 1972 from UMass. It’s the only award that’s displayed on a shelf in his office. While a list of his accomplishments could be its own book, he says his greatest achievement is being given the opportunity to teach at UMass—including the courses he created and the students—both graduates and undergraduates that he has met over the years and had the opportunity to watch graduate. He’s been offered to teach at Cornell University, Ohio State, University of Florida, and University of Nebraska among others, and declined each offer to remain teaching at UMass.

“It’s an incredible place for students. We have diversity in every aspect. Not just race but economic diversity, religious diversity,” he explains.

While Clydesdale has selflessly given up his position as head of the Food Science Department and literally given up his office to make room for new members of the department, he remains an employee at UMass as the Director of the Food Science Policy Alliance, and as a mentor to his students.

“I always tell my students, ‘Just keep going until you hit a wall. Then you change directions and you keep on going,’” says Clydesdale.

He was given the opportunity to step down and remain a faculty member, but Clydesdale thought better of it to allow a new professor with new ideas to start programs and research to come into the department.

In retrospect, would he change any of the decisions he’s made so far?

“Nothing…nothing…not even the mistakes,” he answers with a smirk.

The Food Science Policy Alliance is a master’s program that Clydesdale initiated that strives to find ways to incorporate science into the policy-making process.

“Unfortunately, much of our policy—particularly in the area of food and health—is policy made because it makes people feel good, rather than on the basis of scientific data,” he explains.

Some of Clydesdale’s other projects have included being on the committee to revise the Dietary Guidelines for America in 2005, and taking part on the Keystone committee, which was essentially a think tank to develop a labeling system on the packaging of foods (a project that took about 3 years) in Washington D.C. He currently serves on the National Academy Institute of Medicine’s Food Nutrition Board that decides the daily values for the U.S. He served on the same board for two terms in the 1990’s, and just completed a first term again, also in D.C. He does pro-bono work as the Chairman of the Board of Trustees for the National Life Sciences Institute, and is currently on a subcommittee to evaluate the research mission of the Food and Drug Administration. Retired, yes. Bored, no.

Speaking of his retirement in June 2008, Clydesdale laughed, saying, “I don’t think I’m any less busy! But it’s busy in a different way.”

So what does a food scientist and health expert like to eat? You won’t see him sitting over a bowl of what looks like rabbit food. “Something with pasta and tomato paste and spice in it,” Clydesdale says sprightly. “Which is funny because my parents are Scottish immigrants. Tomato paste and pasta aren’t exactly a Scottish diet. And I love gumbo, and dessert!” he continues. He and his son, the head cook at Franklin Dining on the UMass campus, share the same love of dessert.

As we part ways in a café on the UMass campus, he turns over his shoulder and yells, “Just keep going until you hit a wall!”

Once an 1842 gristmill, the Bookmill in Montague, Mass. brings students in the Pioneer Valley an alternative study spot with shelves of used books and old armchairs in a large mill house alongside the Sawmill River.

Amherst College freshman Kai Goldynia was sitting outside the bookstore on a porch area that looks out onto the river. He recently discovered the Bookmill and has been going back regularly.

“It’s a different type of working environment. It’s a lot more academic in my opinion,” said Goldynia. “I’m much more capable of studying here, and it’s also great to get away from campus a little bit.”

Amongst the mazes of bookshelves are old chairs, couches, and desks looking out onto the riverside and woods surrounding the Bookmill. Although it is located about 30 minutes from Amherst on 440 Greenfield Rd. in Montague, most students are willing to make the trip.

“I really like the atmosphere, and I like the river in the background. It’s very pretty. I like the used book selection and the music selection and it’s a great place to come study. It’s more fun than the library,” said UMass Amherst senior Lauren Chase.

The Beatles played in the background, as Chase studied at a table in the corner of the Turn it Up! music store, which sells mostly used CDs, records, and movies.

The mill property also houses the Lady Killigrew Cafe, Night Kitchen Restaurant, an antique shop, and art studio. These are all separate businesses, but their close vicinity in the Montague Mill allows them to work together as a community.

Smith College junior Lucia Carroll goes to the Bookmill at least twice a month. She said she enjoys the study environment and likes to get away from the “Smith bubble.”

Gabe Agree, a Hampshire College junior said, “I like to do work here because there’s not as much pretentiousness as Rao’s or Haymarket. I feel like I can do work here for a long time without moving.

The Bookmill has approximately 20,000 books that are sold generally for half the retail price, bought mostly from the public, and about 20 percent of the books are bought from wholesalers. The bookstore provides a collection of different genres including art, children, drama, science, cooking, and Eastern religions.

Karen Chapman of Montague has worked at the Bookmill for three years.

“It’s a beautiful spot. I like that it’s not like most bookstores. I feel like people are visiting and I am helping them.”

Susan Shilliday has owned the Bookmill for the last two years. She is originally from Pittsburg, and was first introduced to the Bookmill by her daughter, who attended Hampshire College.

“It’s one of the great places in the world, it’s one of a kind, it’s part bookstore, part community center, part spiritual vortex,” said Shilliday.

The Bookmill has developed a community atmosphere with its hosting of events including live music concerts, film festivals, book signings, and readings.

“The mission of the Bookmill is to provide a place where people who love books can love them and where people can feel comfortable just being and wondering around and looking at books,” said Shilliday.

Photo credit Samantha Denette / The Amherst Wire

While rolling out bagels to James Taylor and Buffalo Springfield, Keough explains that at Wheatberry “its fun because everyone gets to do things…there’s an equal distribution of work.” The afternoon shift generally prepares the dough and the morning person shapes and bakes the dough. Wheatberry serves muffins, bagels, cookies, croissants, and breads, all baked fresh daily. Inside the café is an open floor plan to look directly into the kitchen and baking area.

“We want people to see the baking process and what we do,” says Keough. “Right now in the food world, it’s all about instant gratification but we’re slow food. We’re hand crafted and we try to put a lot of thought into the process.”

Owners Ben and Adrie Lester began baking for local farmers markets. “We were terribly afraid that we would come home with all of it,” Ben says, “but things just blew out of the case. We were sold out in an hour or two.” From there they moved into wholesale baking, supplying goods for local restaurants and cafes. Ben explains that when they found the space they are now located in, adding the café to their wholesale business, they “got too industrial,” and instead shifted their focus to the café and sustainable farming.

When the price of grain tripled during the 2007-08 winter, the Lesters decided to move towards locally grown grain. They helped found Pioneer Valley Heritage Grains, a local community supported agriculture (CSA) group.

“We’re trying to develop relationships with people in our community committed to sustaining local growing practices,” says Ben.

Ben and Adrie Lester approach their business at Wheatberry from a sustainability standpoint. They utilize local produce, cheese, and meats for all of their salads and sandwiches, all of which are seasonal due to availability. They also substitute local honey or maple syrup for sugar in many of their recipes. Everything that can be biodegradable is, down to the napkins and plastic bags they wrap their day old bread in. Though not everyone does compost and recycle them, the fact that they are offered is a “consciousness raising practice,” says Ben. “We’re always trying to push the boundaries but you have to push them in the right direction.”

More information on Wheatberry Bakery and Café
More information about Pioneer Valley Heritage Grains

Born and raised in the north side of Chicago, Papachristos grew up during the highest point of gang violence, with over 1000 homicides a year in the city. By the time he was 16-years-old he began working for not-for-profit groups counseling gang members, many of them peers and childhood friends. He received a Ph.D. for Sociology at the University of Chicago in 2007, and is now a research fellow in a program in Criminal Justice Policy and Management at Harvard University’s Kennedy School of Government.

Video credit Loraine Burger / The Amherst Wire

Papachristos knew he would get involved with legal services, and fell in love with criminology at a young age. But why go from ride-alongs with cops, research with gangs, and field work right in the streets of Chicago to a classroom in Massachusetts? A friend once told Papachristos simply to teach what he liked.

“I want [my students] to think differently than they have before about crime. I want them to put crime into a social context; to find out why these crimes happen. It’s rational to some people; it’s how they were raised,” said Papachristos.

A huge part of Papachristos’ research involves studying the environments in which gangs develop, reducing the violence that occurs between gangs, and making the transition from prison back into the real world more successful.

It’s not just what he’s teaching, but how he’s teaching it that’s attracting attention

“He puts so much of his personal experience into his lectures,” said senior Alyssa Montelbano, “it makes the class a lot more interesting, and he’s so funny.”

“I’m the same inside and outside the classroom,” said Papachristos. “It’s not a persona; this is the way I talk, this is the way I dress, this is it.”

Video credit Loraine Burger / The Amherst Wire

In 2008, Papachristos won the Professor of the Year Award by the Student Sociological Council, and has been nominated for the Distinguished Teaching Award, UMass’ highest honor.

“It made me feel really good because it means I can be myself,” said Papachristos of the award. “I’m very animated but it’s not for show—it’s who I am—and these students like the delivery of the material.”

He’s applied the same principles to teaching as he has to his field work: be yourself. Both his students and his study subjects, he believes, are more open when they trust that he is being himself. Especially when working with gang members, Papachristos found that he had to be in the field for a long time—six months to a year with the same people—before he built up enough trust with them to get valuable information.

So who is the man behind the beard whose “self” has won over so many students? He’s a father of two; a son, Theo, 4, and a daughter, Hazel, 2. He’s a resident of Greenfield, Mass, a practitioner of Okinawan karate, and a guitar player. He’s a passionate teacher and researcher who is reaping the benefits of being himself.

The march began at the Student Union with chants and shouts for economic justice. When the crowd, led by megaphone-brandishing Sarah Meunier of the March 4th Coalition, ceased their march, they were told to remain silent and respectful while inside Whitmore.

The procession moved to the second floor of Whitmore in almost complete silence. Tension and anticipation hung in the air while the delegates parted from the group and headed up to the Chancellor Robert Holub’s office.

Unfortunately, the Chancellor wasn’t in. The demands were issued to Vice Chancellor Kim.

Photo credit Lauren Scrima / The Amherst Wire

The delegates rejoined the crowd, led them out of Whitmore and resumed chanting. Some employees chanted in languages other than English, adding to the rally a feeling of importance that reached higher and deeper than the sounds of the angered students alone.

In an interview later that day, UMass spokesman Ed Blaguszewski communicated his views on the demands. “The University has advocated strongly to secure as many funds as possible and has worked closely with the legislative leadership and Governor Patrick to keep that high on the agenda. We’re very much in concert with the concern and the desire of folks in terms of providing more money for the University and having it focused on providing students with a good education, so I don’t think there’s disagreement on that at all. What people do need to recognize is that the administration of UMass Amherst and of the other UMass campuses are really part of a larger equation and we’re making due with less money each year. As we grapple with priorities we try our best to make the best decisions and manage a lot of different needs.”

One of the major demands is to halt the construction of the $12.5 million police station on campus. According to Meunier, “taking our fee money to build a $12.5 million new police station doesn’t equate to more safety for us.” Katie Roussos, a member of the UMass Coalition added that, “If [the administration] want to increase safety they wouldn’t close the only health care facility on campus from midnight to 8 a.m., making it so that there is no on-campus rape crisis.” Round the clock care at University Health Services and a rape crisis center were also included in the list of demands.

Unfortunately for the UMass Coalition, Blaguszewski explained that “the police have been in an outdated building for many years in Dickinson Hall and they were due to have a modern space to house modern equipment and manage a variety of security cameras and dispatch across campus, and those things are done now, but in very cramped quarters with limitations,” so, “that building is going up. The ground is broken and the money is committed and the building is under construction, so that is going to happen.”

Tiffany Yee, Vice President of the Graduate Student Senate, is especially concerned with the lack of ability students currently have to participate in the budget making process that seeks to make use of their money.

“There are students participating [but] we are there to listen. We have no say.”

Blaguszewski responded to this statement.

“The [budgeting] process in pretty much all colleges and universities involves assessing what the revenue is, what your expenses are, talking with key constituencies on campus. Chancellor Holub, drawing from all that advice, makes a decision and then forwards it up to the board of trustees and the president and they vote in a budget. There are student fees that are allocated to the Student Government Association and they really do have great influence and control over how those are spent.”

On the subject of reforming campus food costs, UMass Coalition Public Relations Officer, Evan Serio argued that “[students] don’t have affordable, healthy choices. We either have the choice of what they have given us: large corporation, really unhealthy food, or an increase in the amount that we have to pay for a smaller choice.”

Yee added that “It’s not just about healthy food; it’s about more affordable food. Every year the meal plans just keep going up and up. Now there’s talk about mandatory meal plans for all undergrads. We can’t afford that.”

In reference to these concerns, Blaguszewski offered sympathy and optimism. “We want to make sure that we’re giving [students] the right options…Food is basic and it’s something that everybody is dealing with three times a day and we should take a look at [the food plan] and evaluate what the economics are and decide if any adjustment can be made.”

Serio affirmed that the Coalition has “made a list of demands and we have demanded that in return we get a clear cut plan of implementation, of how they’re going to be able to respond and fulfill our demands by March 31st and we will continue to mobilize and organize until all of our demands are met.”

“I think everybody was impressed and pleased that the protest was respectful and orderly and people made good points and were strong advocates, but there was no conflict” said Blaguszewski. “Protesting really is an important aspect [of the processes at UMass]. If people feel they want to go that route we respect that and that’s part of the college experience.”

Blaguszewski reflected nostalgically on his own college years during the Vietnam War, during which he and most administrators who are from the same generation witnessed the glory days of college protests. He added that “It’s good that the students take the initiative and care. I think that’s a good sign for their interest and their engagement and that they care about the University.”

The next meeting of the March 4th Coalition is next Tuesday, March 9th at 5 p.m. in room 168 C in the Campus Center.

The evening’s focus was all about embracing Afro-Dominican heritage and culture, in addition to showing support to victims in Haiti. With a semi-formal dress code, everyone arrived looking good and ready to party. Beginning with a dinner provided by UMass Dining Services, the room was buzzing with friendly chatter; guests came from around the Pioneer Valley and included professors and students from all five colleges, as well as local Dominican families and their children. Charming hosts and fellow Casa members Gisel Saillant and Modesto Montero led the night’s festivities.

Photo credit Hollis Smith / The Amherst Wire

There were many high points of the evening, including theatrical skits performed throughout the night by Casa members. The intent of these skits was to provoke thinking and awareness of specific issues such as inter-racial dating as well body image insecurity. To celebrate their culture, Cayena, a Dominican dance group on campus, performed to the sounds of tambourines, maracas and flutes. Dancing a traditional Dominican routine, their performance proved to be a crowd favorite. Another memorable point of the evening was guest speaker, Agustin Lao-Montes, an esteemed UMass Sociology professor. Recounting the history of Dominican independence from Haiti, Lao-Montes gave an impassioned speech about the strength of the Dominican spirit.

Though the overall political climate between Haiti and the Dominican Republic is still hostile, Casa Dominicana pledged their support during the program and on March 8th are holding an event to raise funds for a new K-9 school in Haiti. The night ended on a hopeful note and dinner tables were cleared to create a dance floor. With couples starting to flood the space, moving to the sounds of an Afro-Dominican band, Kumba Carey, guests danced late into the night, making for a perfect end to this year’s Dominican Independence Day.

Jennyfer Delva, 19, was born and raised in Haiti until the age of 12, when she left her hometown of Delma in Port-au-Prince. Her mother’s side of the family—a grandmother, aunt, uncle and cousins—remained in Haiti, while she and her parents joined her father’s family in the United States. She has not been back to Haiti since, but is affected by the earthquake through her family’s experience. Delva is a sophomore and studies biology at UMass.

Adib Khozouee, 19, is also from Delma, but Khozouee is not a typical Haitian. His parents left Iran to move to Haiti in the ‘70s not knowing a word of Creole, and have lived there for over 30 years. Adib, a sophomore, left Haiti to study computer science at UMass in 2008. He was back home for winter break, about 10 miles from the epicenter of the earthquake in Port-au-Prince on January 12. He was able to take a plane from the Dominican Republic in time to return to UMass a little past 11 a.m. on the first day of classes.

Delva and Khozouee shared their thoughts on Haitian culture, the earthquakes, and how Haiti can progress.

Q. In the news, Haiti is described as the poorest nation in the Western Hemisphere. How would you describe Haiti as you remember it seven years ago? Delva responds:

Q. What was it like to move from Haiti to the United States? Were there drastic cultural differences? Delva responds:

Q. How were you affected by the earthquakes in Haiti? Delva and Khozouee respond:

Q. Has foreign aid and the presence of foreign powers helped Haiti progress in the past? Should they play a main role in helping Haiti progress in the future? Khozouee and Delva respond:

On Feb. 16, the Student Union Ballroom located on the campus of the University of Massachusetts was filled with students, residents and constitutions eager to hear from guest speaker Congressman Barney Frank.

Three lounge chairs next to the stacks of Frank’s new biography set the stage for the event, with UMass journalism professor Ralph Whitehead interviewing both Frank and the author of the biography, Stuart Weisberg.

The book, “Barney Frank: The Story of America’s Only Left-Handed, Gay Jewish Congressman,” is published by the University of Massachusetts Press.

Outside the double doors of the Ballroom were two UMass police officers, stationed to keep protestors from disrupting the event. Immediately beyond the doors was a single protestor with a few more lingering outside of the Student Union building.

The protestors were members of a local 912 group, a project of T.V. personality Glenn Beck and a branch of the Tea Party movement with members predominately from the Pioneer Valley. One protestor, who only identified himself as Keith, explained why he was protesting Frank’s presence, “[Frank] is a left-wing liberal bent on the demise of the country. He blames the recession on the banks but needs to take the responsibility himself.”

Another protestor held up a sign with a photo of Representative Frank behind bars dressed as a prisoner. When asked why, he said that he had grabbed a pre-made sign, assuming it was there to grab the attention of passerby’s.

Weisberg recounted how he gathered information for the biography from over 30 hours of interviews with Frank and 150 others. This is the first published work to document Frank’s life, from a working-class upbringing in Bayonne, N.J., to his undergraduate and graduate years spent at Harvard and his integration into Boston politics. The book, which Weisberg said he needed to cut down 400 pages, analyzes Frank’s experiences not only as a Jewish man but also as a homosexual man advancing into the national government.

When speaking about his childhood, Frank touched on the issues of prejudice he faced, “Though it is no longer an obstacle, when I graduated high school in 1957, being Jewish was an issue.”

He spoke of how he could potentially be denied jobs, and how few CEO’s and presidents of Ivy-league schools were actually Jewish.

In his first year in college, Frank admitted, “When I got to Harvard, I was overwhelmed.”

Frank remained at Harvard for the completion of both his undergraduate and graduate degrees, though he said he left before he had finished his doctorate. During such time, Frank became involved in local political campaigns in Boston.

In 1968, he left and became the Chief Assistant to then Boston Mayor Kevin White; a position that he said allowed him to be the connection between the people and those higher up in government. Frank spoke of how he remained this position for three years despite the toll it had taken on his health. Citing stress and long hours, Frank explained that he had become severely obese and unhappy while in this position. When asked if he had considered running for mayor he explained that as Chief of Staff he had more power than any city mayor.

When running for elected office in 1980, Frank cites the backing of both the students of the Massachusetts Institute of Technology and those of Boston University as the reason he won. His campaign included posters complete with his photo and the slogan “Who’s that with Barney Frank?” During the campaign, the posters were continually taken by Boston University students and hung in the dormitories, which Frank said, was all apart of his team’s strategy.

Frank represented 600,000 residents in a span of 29 towns, that extended from Newton and Brookline to New Bedford and Fall River. Of his constituents Frank said, “I represented the Yuppies before we called them Yuppies.” As an openly gay, Jewish man, Frank said that he was surprised to have been elected. Adding that he believed his appointment was the result of campaigning in an accepting district.

Having been in politics for over 30 years, Frank spoke of a time when there was middle ground in Washington. He attributed the changes in policy to Newt Gingrich, who changed the conversations from those of Regan, who had once said, “after 6 p.m. we’re all friends”, and would also call the opposing party corrupt and immoral. Frank suggested this as the reason for the partisanship between the parties now, and why constitutions call politicians sell-outs when attempting to compromise.

Increasing the tension between the political parties, Frank suggested that it is because the parties receive their information from different sources.

Frank said, “People are almost in a parallel universe; they’re not getting a common set of facts. Everybody’s talking to people who agree with them.” He then elaborated that the people who include themselves in the right tend to get their information from FOX news and talk shows while the left gets majority of their information from the internet.

During a 30 minute question and answer section, a PHENOM member asked Frank to sign his petition for increases in funding for public higher education, which the congressman eagerly agreed to sign. Adding that the issue over the rising costs of public higher education was an important issue which needs to be addressed. The next person at the microphone angered with the housing crisis called for Frank’s resignation to which he responded that his speech was not a question but an angered proclamation, and added, “your side is run by a demented felon” to loud applause from majority of the audience. To respond to the right-wing student, Frank explained that he had supported a bill in the House of Representatives to decrease foreclosures, in order to help Americans who were losing their homes do to unemployment not sub-prime mortgages.

Following questions, Frank sold signed copies of his book for discounted event rates.

Michelle Williams can be reached at mnwillia@student.umass.edu.
Correction: an earlier version of this story quoted Frank as saying he graduated high school in 1971. Frank graduated from Bayonne High School in Bayonne, N.J. in 1957.

Once in a while, in the midst of all the pizza and wings that frequent the typical college student’s diet, it’s nice to have a change of pace. Amanouz Café, located at 44 Main St., Northampton, Mass., offers just that. With an eclectic mix of both Mediterranean and Moroccan classics, and an award for “Best Mediterranean Restaurant” by the Valley Advocate Readers’ Poll in 2007, diners can be sure that their meal will be anything but ordinary.

Art on the wall from local artists

The restaurant is small and usually tightly-packed with patrons ready to embark on a cultural culinary adventure. The walls are always displayed with the work of local artists, which patrons can buy if they so choose. One week it might be hand-painted pottery in a slew of vibrant colors; the next, framed photography. Either way, the décor is always eclectic and ever changing.

The atmosphere is lively and exotic, with ethnic music playing in the background, staff delivering food to customer’s tables, fresh pastries on display at the front counter, and the constant warm aroma of herbal tea lingering in the air. The main blackboard over the counter displays all of the regular menu items. The wall to its right showcases breakfast items, soups, pasta dishes and other specialties and acts as a colorful backdrop for the coffee station, with each item on its own vibrant rectangle of paper.

Specials wall and coffee bar

After ordering at the counter, diners can grab forks, knives and napkins and get settled into an open table (if there are any), and after a few minutes the staff will deliver the food right to the table. Start with a pot of freshly-brewed Moroccan green tea with fresh mint ($1.25) and you’re off to a great start. It’s really that simple. The six women sitting across from my sister and me were raving about how delicious their food looked as the staff brought out the plates one by one, and after tasting everything, they were even happier. The words, “Oh my goodness! This is delicious!” seemed to be on repeat while they ate. And keeping with the traditions of Moroccan and Mediterranean cuisine, they enjoyed a family-style meal, enjoying bites from one another’s plates and sharing great conversation and laughs all the while.

Pastries at the counter

A classic Middle Eastern dish that is fantastic at Amanouz (and my favorite) is the falafel. For the vegetarian falafel sandwich ($5.25), three falafel balls are served in either a pita or on lavash bread with fresh romaine lettuce, tomatoes, onions, and slices of cucumber. The whole thing is topped with a generous pour of homemade sesame tahini sauce and sprinkled with fresh parsley. The falafel are about the size of a pool ball, and are cooked perfectly. Instead of the heavy fried version, these are baked to perfection, so that the outside is crispy and the inside stays moist with the flavors of the ground chickpeas and fresh herbs coming through. The tahini is cool and creamy and makes for the perfect accompaniment to the warm falafel.

Falafel sandwich and side of babaghannoush

The musaka sandwich ($5.25), which my younger sister ordered, is also a great option from the vegetarian sandwich menu. Musaka is a Greek classic made with eggplant, so the sandwich is filled with just that: sautéed eggplant that has been seasoned with a variety of spices, as well as zucchini, green peppers, fresh veggies, tahini, and fresh parsley. This sandwich is also served in a pita or on lavash and has fantastic flavor. Even my sister, who is a picky eater, loved this sandwich saying, “It’s really good, and that means a lot coming from me, because I never eat food like this.”

Inside of the falafel balls

Other options are the chicken kebab sandwich ($5.95), with marinated, charbroiled chicken, broiled tomatoes, fresh veggies and tahini, or the traditional Moroccan tagines ($9.75-$9.95) of either fish, chicken, seasoned, ground beef known as kefta, or lamb sausage called merquez. These tagine meals are served with rice in the beautiful terracotta tagine pots that they’re cooked in and are full of rich flavor.
The babaghannoush ($2.95) is one of the best sides at Amanouz. It’s a puree of eggplant, garlic and other spices and comes with fresh veggies, a drizzle of tahini and four pita points. This in itself could make a perfectly fine and filling meal, but there are just too many great items to pass up. The homemade hummus ($2.95) is also delicious with its punchy garlic undertones and it pairs perfectly with any of the sandwiches as either a filling or just a simple side with pita and veggies.

The food at Amanouz is fresh, flavorful and boasts the flavors of places much more exotic than Northampton, Mass. So, if you’re looking for a change from the usual bar food and sandwiches, this tiny café is a sure thing.

Photos by Alex Tillotson