Author Archives: Karla Cook

Salts of the earth: A tasting at PU Farmers’ Market

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IMG_0022SSD poster copyPlease join students of FRS 138: Science, Society & Dinner for a salt tasting and talk about food systems study at the Princeton University Farmers’ Market on Wednesday, April 20, from 12:30 to 1:30.

Market-goers will sample Bobolink Dairy & Bakehouse grass-fed butter slathered atop slices of the Rustic Loaf, with two to three varieties of salt from Savory Spice Shop in downtown Princeton.

Students will be available to discuss their experience of the class, now in its first semester as a Freshman Seminar.

Students also will have readings available for perusal from the course list, many of which are on the shelf at Labyrinth Bookstore, or online there, including Kitchen Literacy, Just Food, and On Food and Cooking. Not on the reading list, but germane: Salt: A World History.IMG_6253 (1)IMG_6897

Farm to Fork shrinks to a few steps

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Rozalie Czesana '18, at work planting microgreens seeds in the Urban Cultivator. (Photo by Sarah Salati Bavuso, Campus Dining Services)

Rozalie Czesana ’18, at work planting microgreens seeds in the Urban Cultivator. (Photo by Sarah Salati Bavuso, Campus Dining Services)

Seedlings at 4 days!

Seedlings at 4 days!

IMG_4915Thanks to Rozalie Czesana ’18 and to Campus Dining Services, customers at Frist’s Cafe Vivian may soon be treated to tastes of intensely local basil, kale, peas, broccoli and radish microgreens.

Czesana, with Sarah Salati Bavuso of CDS, planted seeds in the Urban Cultivator, a hydroponic garden system about the size of a wardrobe, in hopes of growing the leafy greens, but also to encourage conversation on sustainable food systems.

“Small-scale indoor agriculture has the potential to contribute to feeding entire communities when implemented on larger scale,” says Czesana, citing AeroFarms as an example.

See Czesana’s piece that CDS published here (thanks to Sarah and the team!). See the YouTube video on growing basil here.

Class for beginner cooks

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Nicholas Wu

Nicholas Wu

Real World Princeton, a part of the Undergraduate Student Government organization, is pairing with the Cooking Club, Murray-Dodge Cafe and Dining Services to offer workshops for undergraduates who are beginner cooks. Subjects include how to pick groceries, safely prepare food, and construct a meal on a budget.

The workshops will be taught by Nicholas Wu ’18 at the Fields Center Kitchen and are organized by Cailin Hong, USG representative and Paul Yang ’17, Cooking Club president.

On Sunday, participants made asparagus and pasta. On Wednesday, April 20, Wu will teach participants how to make lentil soup and salmon. Class is from 4:30-6pm. Space is limited to 12 participants per session; sign up here. For more information, write Cailin Hong, cailinh@princeton.edu.

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 4/18

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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

Basil & Red Curry Thai Chicken*; Grilled Flatbread; Split Pea Soup @BUTLER/WILSON
Lemon Pollack**; Roasted Vegetable Wrap @CJL
Beef Rendang; Quinoa Succotash @ROCKY/MATHEY

Dinner

Honey & Sage Roasted Chicken*; Lentils & Kale+ @FORBES
Maple Roasted Duck with Butternut Squash Polenta; Sautéed Tofu*** Marsala @GRAD COLLEGE
Farro Con Gondules y Camerones**; Toasted Rice with Saffron & Fennel; Latin Vegetables @ROCKY/MATHEY
Roasted Red Pepper Mashed Red Bliss Potatoes; Cream of Mushroom Soup; Greek Salad+ @WHITMAN

*Bell & Evans organic, air-chilled chicken, no antibiotics, no growth hormones, from Pennsylvania Dutch country

**Monterey Bay Aquarium Seafood Watch program; nearly 80% of total seafood purchases are categorized as sustainable in accordance with Seafood Watch’s principles.

***House Foods organic, non-GMO, OU, kosher tofu made of American-grown soy

+ NJ seasonal

SPOTLIGHT: saffron: http://theherbgardener.blogspot.com/2008/01/growing-your-own-saffron.html

Co-founders profiled for work around food study on campus

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Screen Shot 2016-04-19 at 10.44.15 PMEfforts of Gordon Douglas MD ’55 and Sheila Mahoney S’55 were spotlighted in a recent Giving profile from the Office of Development. From the piece:

As a retired physician and professor of medicine, Gordon Douglas ’55 has long known about the links between diet and catastrophic illnesses such as stroke and heart disease. His own bout with high cholesterol prompted him to stop eating meat, which solved the problem and made him think more deeply about food and health. And then he audited an ethics course with his wife, Sheila Mahoney, which graphically illuminated the treatment of animals in large industrial farms. “It turned my world around,” said Mahoney.

Global issues around food production—from CO2 emissions to loss of biodiversity—became a deep interest for Gordon and Sheila. They discovered that there were some Princeton researchers studying aspects of food who didn’t know about each other’s research.

The couple became a driving force behind the creation of Princeton Studies Food, a coalition of faculty, researchers, students, alumni, staff, and community members tackling the challenge of feeding the world’s people while preserving the Earth and its resources.

 

Read the profile here. For more information about the Office of Development, click here.

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 4/15

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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

Pasta Mediterranean; Herb Rubbed Fish** & Broccoli Rabe @BUTLER/WILSON
Tofu*** Stir Fry & Vegetables; Southwest Dip with Chips @ROCKY/MATHEY
Beer & Onion Braised Kielbasa; Sweet Potato & Sweet Corn Hash; Braised Red Cabbage with Apples @WHITMAN

Dinner

Chicken* with Apple Cider BBQ Sauce; Mushrooms Italian Style @CJL
Roast Button Mushrooms & Asparagus+; Polenta with Spicy Tomato Basil Sauce; Parmesan Crusted Chicken* @FORBES
Cream of Butternut Squash Soup; Penne with Shrimp** Tomatoes & Spinach+; Herb Roasted Turkey; Vegan Herbed Stuffing @GRAD COLLEGE

*Bell & Evans organic, air-chilled chicken, no antibiotics, no growth hormones, from Pennsylvania Dutch country
**Monterey Bay Aquarium Seafood Watch program; nearly 80% of total seafood purchases are categorized as sustainable in accordance with Seafood Watch’s principles.
***House Foods organic, non-GMO, OU, kosher tofu made of American-grown soy
+ NJ seasonal
SPOTLIGHT: cabbage
http://www.bbc.com/news/magazine-35962999