How to make meals from office snacks

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At work, the ample free snacks of the modern office kitchens now serve as the basis for a scrappy new cuisine. White-collar workers attempt to make square meals from free Chobani yogurt cups.

Jamie Lauren Keiles

Some of the most compelling meals are born of strange constraints. The rationing of World War I gave us the eggless, butterless, milkless cake. Later, during the Great Depression, housewives poured sugary syrup over Ritz crackers to create the filling for a back-of-the-box recipe called Mock Apple Pie. Today’s MacGyverish food and drink derives not from scarcity but rather abundance. Oat milk lattes, cauliflower-crust pizza, Soylent and veggie burgers that “bleed” all suggest a surplus of options and a new anxiety over what our choices mean.

At work, the ample free snacks of the modern office kitchens now serve as the basis for a scrappy new cuisine. White-collar workers attempt to make square meals from free Chobani yogurt cups. Kind bars are treated as a kind of bumper crop, and the most sought-after luxury is bread, prized for its role as a base for different toppings.

“I literally never go out and buy lunch,” said Rebecca Jennings, a culture reporter at Vox Media. We first met sharing a desk pod last year, during my temporary employment with the company.

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