Take a break on Wednesday evening (May 3) and join us first at Labyrinth Books for a ramen noodle-making demonstration by Chef Frank Caponi (6-7:15ish) and then saunter on over to the Garden Theater for a showing of the food classic, “Tampopo,” at 7:30. In preparation, a review of the film.
From the piece: As you will see, my correspondents differ one from another in what they took away from the full range of panels and panelists. But almost everyone mentioned one of the most unexpected and unique aspects of the conference: lunch! The conference organizers had partnered with chef Jerry Luz of the campus dining department to produce a “lunch-and-learn” menu that reflected and provided information on some of the key agricultural and environmental issues surrounding food production and consumption that were under discussion.
The most innovative aspect was a tasting of four kinds of meatballs. We attendees were asked to fill our plates with those and other options from a buffet outside the auditorium and then return to our seats to consume it. The menu focused on plant-forward dishes like hummus, quinoa, roasted vegetables, and fruit salad, but also included the bite-size meatballs. We then took an instant survey using our smartphones to rank the meatballs. The choices were all-beef, beef with whole grain, all-bean and vegetable (vegan), and salmon. Interestingly, beef with whole grain was the crowd favorite and served to reinforce the point that it doesn’t have to be onerous to make small but impactful changes in diet and eating patterns.
For Karla Cook, co-founder and coordinator of Princeton Studies Food (as well as founder of Princeton School Gardens Co-op), the lunch-and-learn was the most profound part of the conference she helped organize. The concept for the lunch, she writes, “grew out of Professor Dan Rubenstein’s idea to have our lunch match principles of the WRI report co-authored by Tim Searchinger.” Both men are lecturers at Princeton, and both were participants in the first panel of the day, “Framing the Challenge.”
By ROZALIE CZESANA ‘18
Last Friday, alongside the excitement of the second year of the Tiger Chef Challenge student cooking contest (congratulations to Butler College!), Dillon Gym was also transformed to a bustling food expo, with a steady stream of students stopping to sample foods at booths of Campus Dining vendors and taking time to test their sustainability knowledge in exchange for prizes.
One highlight was tuna ceviche, crafted on the spot by the rep from Mission Foods, which supplies dining halls with a variety of Mexican-themed foods and ingredients.
Alissa Westrvelt of the Brooklyn-based Sea to Table, a seafood distributor that connects small-scale fisheries with clients, displayed Acadian Redfish and Spiny Dogfish, two fish species that Princeton students can taste across the dining halls.
Melissa Mirota, the registered dietitian at PU, presented a National Nutrition Month Scavenger Hunt, in which the Tiger Challenge visitors were invited to explore the nutritional benefits of several foods at the expo: red lentils and quinoa from RC Fine Foods, coffee from Princeton-based Small World and yogurts from Chobani, among others. Participants received a fruit-infuser water bottle. Mirota also supplied a 30 Day Whole Food Challenge poster, which listed a recipe for every day in March. She said she was inspired by Mark Bittman, former food writer at The New York Times who said, ”It’s not the beta-carotene, it’s the carrot. The evidence is very clear that plants promote health.”
At the Greening Dining table hosted by Sarah Bavuso, sustainability manager for Campus Dining, students, faculty, and other visitors picked up a full backpack to feel the weight of the amount of food wasted by an average student during one month: 22.8 pounds. Visitors also learned how much water it takes to produce one burger, in which the vast majority of water consumption comes from the meat patty. Visitors also could take a survey regarding their opinions about food waste and sustainability and hear more about transparency in ingredient procurement. (Greening Dining is a student group that works with Campus Dining to make Princeton dining as sustainable as possible.)
6 beets, peeled and cut into thick wedges
3 medium onions, cut into wedges
3 medium sweet potatoes, peeled, cut in half lengthwise, and then into thirds
6 medium carrots
2 teaspoons kosher salt or to taste
4 tablespoons extra-virgin olive oil
1. Heat oven to 425 degrees.
2. Scatter vegetables across large, shallow and heavy-bottomed roasting pan.
3. Sprinkle with salt, ensuring even distribution
4. Pour olive oil over vegetables. Mix thoroughly with your hands.
5. Roast, stirring and turning every 10 minutes, until vegetables are well caramelized.
Makes 6 servings. Nutrition analysis per serving: Calories, 192; Protein 3g; Carbohydrate 26g; High in copper, Vitamin A and Vitamin C. Approximate cost per serving: $1.48. Active prep and cooking time: 15 minutes; largely passive cooking time: 45 minutes. Planning: Produce: beets, sweet potatoes. To have on hand: extra virgin olive oil, salt, onions, carrots.
19 ounce-can chickpeas, drained
3 tablespoons lemon juice, or more to taste
1/3 cup tahini
1 clove garlic, pressed
1/2 teaspoon salt
2 tablespoons olive oil
8 medium carrots
1. Place all ingredients except carrots in workbowl of food processor. Process until smooth. Taste; adjust seasonings.
2. Peel carrots; cut into sticks.
Serve hummus as a dip or as a sandwich spread. Use to thicken soups.
Makes 6 servings. Nutrition analysis per serving: Calories, 259; Protein 9g; Carbohydrate 29g; High in copper, phosphorus and Vitamin A. Approximate cost per serving: $1.25. Active prep time: 15 minutes. Planning: Pantry: chickpeas, tahini; produce: lemon, garlic, carrots. To have on hand: extra virgin olive oil, salt. garlic.
2 cups large brown lentils, soaked if required and drained
1 onion, finely chopped
Olive oil (about 1/4 cup), divided
Salt and fresh-ground black pepper to taste
1 cup long-grain brown rice, rinsed
2 onions, sliced into half-moon shapes
6 tablespoons pine nuts, toasted to aromatic
3/4 cup whole-milk plain greek yogurt*
1. In a large pot, boil lentils in a fresh portion of water to cover for 45 minutes (add more water if needed).
2. At the same time, put rice on to cook in 2 cups of boiling, salted water.
3. In the meantime, fry the chopped onion in 2 tablespoons olive oil until soft and golden. Add it to the lentils.
4. Fry sliced onions in 2 tablespoons very hot oil until they are dark brown and sweet – almost caramelized.
5. Serve the lentils atop the rice in a large, shallow dish, garnished with fried onion slices, with toasted pine nuts and plain yogurt as accompaniments.
– Adapted from “A Book of Middle Eastern Food,” by Claudia Roden
Makes 6 servings. Nutrition analysis per serving: Calories, 467; Protein 20g; Carbohydrate 63g; High in potassium, magnesium, phosphorus, Vitamin B6 and folate. Approximate cost per serving: $1.24. Planning: Pantry: pine nuts. To have on hand: (buy large quantities): extra virgin olive oil, salt, onions, carrots, lentils, brown rice (store in freezer).
*Yogurt is not calculated in the analyses.