The student news site of The Archer School for Girls

The Oracle
  • November 17There will be a bus emergency drill Thursday, Nov. 21, and there is no late bus.
  • November 17The Amphitheater will be closed Monday, Nov. 18 for the removal of the US Musical set.
  • November 17School will be closed Friday, Nov. 22 for virtual parent-teacher conferences.
The student news site of The Archer School for Girls

The Oracle
The student news site of The Archer School for Girls

The Oracle
Anna Allgeyer

Anna Allgeyer, Columnist

Anna Allgeyer became an Oracle columnist in 2016. Her column focuses on food in relation to the life of an Archer Girl.  She writes about food related current events and trends, and is looking forward to writing about the occasional indulgence and culinary seasonal crazes.
All content by Anna Allgeyer
I've been making pies ever since I was a kid, but they've really become part of my Archer identity. Here is the preparation for a pie I made for the Pi Day bake sale.

Column: What food means to me

By Anna Allgeyer, Columnist
May 11, 2018
Date caramel sauce that I made. This sauce dips well with apples — especially a crisp variety like Braeburn or Granny Smith, as pictured here.

Column: A Date with Caramel

By Anna Allgeyer, Columnist
April 11, 2018
I read a map during a NOLS course I took over the summer. After paddling all day, coming to camp and cooking a nice meal can be a bonding experience with your coursemates.

Column: Be the backcountry cook your tentmates want you to be

By Anna Allgeyer, Columnist
March 10, 2018
The finished vegetable soup is brimming with carrots, celery and pasta. This variety of noodle is called Campanelle or Gigli, which is the most adorable pasta name in the world.

Column: Vegetable Soup for the Soul

By Anna Allgeyer, Columnist
January 29, 2018
The specks of vanilla bean are visible from this view of the poached pear.

Column: Pomegranate and Winter – The Perfect Pear

By Anna Allgeyer, Columnist
December 8, 2017
Freshly popped popcorn flows into a metal serving bowl, where it will soon be seasoned and devoured. This is a great snack to enjoy any time of day.

Column: Butter than Movie Theater Popcorn

By Anna Allgeyer, Columnist
October 18, 2017
Blueberry muffins I made. Muffins and other baked goods are a great way to celebrate fall.

Column: Dreams of Autumn Muffins

By Anna Allgeyer, Columnist
September 23, 2017
Fall Outing Photo Competition. Taken on the 12th grade trip.

[Photo] Fall Outing Photo Competition winner announced

By Cybele Zhang, Editor-in-Chief
September 19, 2017
A tomato basil salad with mozzarella, avocado and balsamic. This simple salad is super filling due to its fat content from the cheese and avocado.

Column: The Dish on Pescetarianism

By Anna Allgeyer, Columnist
April 17, 2017
A wonderful latte from Profit, a gourmet coffee shop, showcases the barista's talent for latte art.

Column: Coffee Coffee Coffee

By Anna Allgeyer, Columnist
March 1, 2017

tasty video - red velvet pancakes from Oracle on Vimeo.

Treat yourself: Anna’s Red Velvet Pancakes for Valentine’s Day

By Nelly Rouzroch and Anna Allgeyer
February 14, 2017
An easy vegetarian meal is always pasta. I made this with goat cheese, watercress and avocado.

Column: How to Keep Your New Year’s Food Resolutions

By Anna Allgeyer, Columnist
January 31, 2017
I combined butter, salt, sugar, flour and ice water into a delectable pie crust.

Column: The Life of Pie

By Anna Allgeyer, Columnist
December 1, 2016
Tomatoes with garlic, olive oil, pepper, and paprika roast in preparation for tomato soup. This can easily be done a few hours in advance.

Column: How to Throw a Dinner Party 101

By Anna Allgeyer, Columnist
October 27, 2016
11th Grade Arrow Week Photo Competition.

[Photo] 11th Grade Arrow Week Photo Competition winner announced

By Anika Bhavnani, Editor-in-Chief
September 27, 2016
A Chickpea Salad setup. The unconventional salad is a highly convenient lunch to pack for school.

Column: What on earth should I eat for lunch?

By Anna Allgeyer, Columnist
September 22, 2016
A plate of "zoodles", or zucchini noodles, served with heirloom cherry tomatoes, kale pesto and and artichoke hearts.

Column: A Culinary Forecast

By Anna Allgeyer, Columnist
May 1, 2016
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