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The Student News Site of Lynbrook High School

the Epic

The Student News Site of Lynbrook High School

the Epic

The Student News Site of Lynbrook High School

the Epic

Aarush cooking with a smile, pan still sizzling.

Aarush Narang brings a new world of favor to his table

Myles Kim, Editor-in-Chief June 2, 2023

While some like to spend their hours indulging in the virtual realms of video games or heading to local eateries to grab some grub, junior Aarush Narang prefers to spend his free time in the kitchen, whipping...

One can catch glimpses of Lynbrooks culinary staff through the steam of the kitchen.

Behind big bites — Lynbrook’s kitchen staff serve love

Emily Pedroza, Features Editor April 10, 2023

As students filter into campus to start their mornings, figures in the kitchen move under bright lights, curating brunch displays and cleaning counters. Supplying Lynbrook’s students with fuel and warmth...

Visiting Half Moon Bay and Pescadero beach, students from cullinary classes across FUHSD, as well as members of the Lynbrook Conservation Action Association club, learn about sustainability in the food and farm industries.

Students explore sustainable food on Green Careers field trip

Neha Ayyer, In-Depth Editor April 10, 2023

Among the crash of waves against piers and the hum of local communities working, students from culinary classes across FUHSD visited Half Moon Bay and Pescadero beach on March 27 to explore the market...

Local restaurants review: Tasting the best of Santa Clara eats

Local restaurants review: Tasting the best of Santa Clara eats

Maple Leung, Staffer February 6, 2023

Join the Epic Staffer Maple Leung as she reviews local restaurants around Cupertino and San Jose!  

Pizza, orange chicken, and burritos are three notable cultural foods that have been Americanized.

Immigration’s legacy: the Americanization of food

Amy Liu, Editor-in-Chief February 6, 2023

Burgers, hot dogs, you name it. To many, food is an integral component of the American identity. Much of the American palette today is rooted in decades of immigration and globalization. As people around...

Larry holding up a banana he got from the lunch lines unclaimed bin, his means of fighting Lynbrooks food waste epidemic

How school fruit has me fullfilled

Larry Wang, Staffer October 10, 2022

Abandoned and neglected in overflowing bins of grapes, baby carrots and raw broccoli bags, healthy snack options often sit untouched as students avoid the salad bar on their way out of the cafeteria during...

Chopped: Epic edition

Chopped: Epic edition

Three Epic staffers each create a ramen and mug cake dish to see who is the better chef.

Food deserts are classified as regions with little access to fresh produce, and they affect millions of Americans.

Parched for fresh cuisine: Life in food deserts

Jason Shan and Susanna Tang November 9, 2021

Picture a desert: arid and empty, without water in sight. Similarly, food deserts are impoverished regions where immediate access to healthy foods is out of reach, and their prevalence affects millions...

At Lynbrook, 252 meals have been donated, and 303 pounds of leftover food have been diverted from the landfill. (Graphic Illustration by Elliu Huang and Emma Cionca.)

The positive impact of Lynbrook’s leftover meals

Anirudh Seshadri and Elliu Huang May 26, 2021

Following the reopening of schools and in-person instruction, students returning to in-person learning have had the option to collect free meals during brunch and lunch. However, not everyone has taken...

My family’s Andhra tiffin, a dish prominent in my childhood days, is simply irresistible. It is a breakfast platter traditionally served on a large banana leaf with a crispy crepe called dosa, thick rice cakes called idli, a spicy bottle gourd soup called sambar, any chutney and a spicy pickle of your choice.

My favorite South Indian breakfast: The Andhra tiffin

Shamita Gurusu, Business/PR Manager April 21, 2021

My family’s Andhra tiffin, a dish prominent in my childhood days, is simply irresistible. It is a breakfast platter traditionally served on a large banana leaf with a crispy crepe called dosa, thick...

I tried cooking porridge and soy sauce chow mein that restaurants serve for breakfast.

Cultural breakfast: Cooking traditional Hong Kong porridge and soy sauce chow mein

Sophie Au, Design Editor April 14, 2021

When I was younger, my family and I would visit Hong Kong every summer. One of my favorite memories is going to Hong Kong cafes  in the morning to eat freshly prepared breakfast; my family and I would...

Levitating the butterbeer to pull it toward me and drinking it outside the Three Broomsticks at Universal Studios, I decided to brew butterbeer with two recipes I found online.

Harry Potter recipe review: Butterbeer

Anirudh Seshadri, Managing Editor March 17, 2021

When I first saw the word “butterbeer” in the third book of the “Harry Potter” series, I expected it to be a mix of butter and beer, which sounded like an unpleasant combination. However, when...

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