Author Archives: Karla Cook

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 10/29

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Rozalie Czesana '18, your guide to the best of dining on campus.

Rozalie Czesana ’18, your guide to the best of dining on campus.

LUNCH

• Kale Salad with Charred Corn & Feta; Grilled Eggplant & Portobello Sandwich @CJL
• Cream of Shiitake Fennel Soup @FORBES
• Beer & Onion Braised Kielbasa; Goat Cheese, Edamame & Pepita Dip @WHITMAN

DINNER

• Peach Country Spare Ribs; Tri-Color Quinoa with Apples & Craisins; Basa Florentine @BUTLER/WILSON
• Black Pearl Barley Sole Stuffed with Spinach; Creamy Polenta @GRAD COLLEGE
• Bleu Ribbon Cheesesteak with Bacon; Sesame Peanut Noodle Salad; Grilled Lime Cauliflower “Steaks” @WHITMAN

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 10/28

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Rozalie Czesana '18, your guide to the best of dining on campus.

Rozalie Czesana ’18, your guide to the best of dining on campus.

LUNCH

• Duck & Wild Rice Soup; Arugula Salad with Mozzarella; Vegan Rice Bowl @FORBES
• Artichoke Freekeh Risotto; Shrimp & White Fish Ceviche @ROCKY-MATHEY

DINNER

• Pumpkin & Apple Cider Soup @BUTLER-WILSON
• Slowly Smoked BBQ Pork Ribs; Tomato Bisque @GRAD COLLEGE
• Aloo Gobi – Curried Cauliflower; Potato Samosa; Chicken Tikka Masala @WHITMAN

Talking cooking & its place in society

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Amy Trubek poster from Anne Cheng Screen Shot 2015-10-27 at 12.38.57 PMThanks to Prof. Anne Cheng, the Department of American Studies and the Department of Anthropology for hosting what promises to be a provocative workshop on our daily bread: “Cooking is a Chore, Cooking is a Craft, Cooking is What Other People Do: Investigating Contemporary American Practices and Perceptions.”

The workshop is with Amy Trubek, associate professor of nutrition and food science at the University of Vermont. She is the author of “The Taste of Place: A Cultural Journey into Terroir,” which begins with a look at French agrarian and culinary traditions, then moves to California and, eventually, to the East Coast and the Vermont Fresh Network (http://www.vermontfresh.net/).

The event is Monday, Nov. 9, from noon to 1:20 p.m. at 102 Jones Hall, and of course includes lunch (register, especially if you’re planning to eat, by emailing cwkessel@princeton.edu).

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 10/27

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Rozalie Czesana '18, your guide to the best of dining on campus.

Rozalie Czesana ’18, your guide to the best of dining on campus.

LUNCH

• Kale, Wild Mushroom & White Bean Stew @BUTLER-WILSON
• Portobello Salad @FORBES
• Rice Noodles with Chili Peppers, Organic Tofu & Basil @WHITMAN
• Ciabatta Caprese Sandwich @ROCKY-MATHEY
• Salisbury Steak with Mushroom Gravy @ROCKY-MATHEY

DINNER

• Spinach & Shiitake Broth @GRAD COLLEGE; Greek Style Quinoa @ROCKY-MATHEY
• Ratatouille with Organic Tofu @WHITMAN
• Organic Tofu Vegetable Lasagna @BUTLER-WILSON
• Eggplant & Swiss Chard Rollatini @FORBES
• Arugula, Roasted Pear, Walnut & Bleu Cheese @WHITMAN
• Pan Broiled Cod* with Lentils @CJL
• Greek Seafood* with Tomato & Feta Cheese @ROCKY-MATHEY
• Honey & Lavender Roasted Chicken Breast @BUTLER-WILSON;
• Moo Shu Pork @GRAD COLLEGE

*Business partner in the Monterey Bay Aquarium Seafood Watch program – categorized as sustainable.

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 10/26

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Rozalie Czesana '18, your guide to the best of dining on campus.

Rozalie Czesana ’18, your guide to the best of dining on campus.

LUNCH

• Bok Choy with Shiitake Mushrooms; Vegetable Curry with Coconut Milk BUTLER-WILSON;
• Butternut Squash Soup @WHITMAN
• Moroccan Vegetable & Tofu Stew @ROCKY-MATHEY; Eggplant Caesar Piadine @WHITMAN
• Nicoise Salad @FORBES
• Eye Opener Burger @WHITMAN

DINNER

• Balsamic Roasted Vegetables @CJL; Teriyaki Tofu & Vegetables @FORBES
• Vegetable Fried Rice with Egg @ROCKY/MATHEY; Spinach Salad with Mushrooms & Oranges @WHITMAN
• Classic Chipotle Steak @CJL; Hawaiian Chicken with Papaya Pineapple Relish @FORBES

An early fall visit to the Farminary

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hoop house

A small garden includes a hoop house in the making, where some crops will be nurtured through the winter months.

pond & trees

The Farminary is a 21-acre plot that was once a sod farm, just a couple of miles away from downtown Princeton.

Nathan Stucky, a 2015 doctoral graduate of the Princeton Theological Seminary and director of its new project, Farminary, grew up on a cattle and wheat farm in Kansas.

He is looking to connect the land – adamah in Hebrew – to theological education. In the words of a piece on him and his project in The Mennonite World Review (read it here), he hopes to “grow the project in an intentional, disciplined way, using the best of agrarian sensibilities, paying attention to the seasons, what is prudent and will bear fruit.”

Save the (new) date: Friday, Feb. 19, ’16

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wheat harvest in Loire Valley

If current projections hold true, the agriculture sector will need to produce about 70 percent more food by 2050, research shows. How can entrepreneurship in all its forms move the needle?

Please save the new date for our second Princeton Studies Food conference, which now will focus on entrepreneurship and how it can help address major food challenges domestically and internationally.

The challenges range from malnutrition — obesity and diabetes in wealthier countries and hunger and micronutrient deficiency in poorer countries – to meeting an expected demand for roughly 70 percent more food by 2050 while reducing agriculture’s environmental footprint, including its contributions to greenhouse gas emissions, loss of habitat and air and water pollution.

The symposium will explore the efforts of private and non-profit entrepreneurs from Princeton and elsewhere; what entrepreneurship can and cannot help to address; and how the research community, the public sector and the finance sector can improve outcomes.

This all-day event is open to Princeton students, faculty and administration, as well as to interested community members. The event is in partnership with Career Services, which will facilitate a Meetup during the event to connect students with alumni for conversations and networking. The following day, February 20, 2016, is Princeton University Alumni Day. For more information or to reserve your spot, write Karla Cook, coordinator: karlac@princeton.edu.