Category Archives: Community

If there exists a defining factor of inequality that can make the most difference in our lives separately and together, it is food. Second only to air on Maslow’s Hierarchy of Needs, food marks our class and our bodies more permanently than any other status symbol – from the genome out. Our lives, our robustness, are affected by the foods we eat – and by the foods our mothers ate before we were born.

On another level, food is a powerful tool for building community and awareness, for removing barriers, for erasing otherness and for building compassion, mutual respect and an inclusive culture. Cooking for each other, sharing food, nurturing each other, is one of the most profound connections we can have to each other as humans.

Shared dinners and shared food experiences are academic tools that build awareness and partnerships with students, faculty and staff, adding deliciousness and community across science, engineering, arts and the humanities.

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 11/16

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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

Vegetable Curry with Coconut Milk; Coconut Basmati Rice with Apricots @BUTLER/WILSON
Chicken**, Artichoke, Fennel & Fava Tagine with Almonds; Seafood & Grain Burger @ROCKY/MATHEY
Roasted Beet*, Potato**, Walnut & Goat Cheese Salad @WHITMAN

DINNER

Beef Lo Mein; Tofu*** & Sweet Potato* Jambalaya @CJL
Fruit Salad with Grapes, Cranberries*, Figs & Greens*; Linguini & Shrimp; Chicken** Tarragon @FORBES
Roast Pork over Quinoa; Chayote with Corn & Chilies; Quesadilla Made to Order @GRAD COLLEGE

* NJ seasonal

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

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

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 11/13

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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

• Herb Rubbed Fish & Broccoli Rabe @BUTLER/WILSON
• Hot Artichoke & Spinach Dip with Pita Chips; Grilled Vegetable Lasagna @ROCKY/MATHEY
• Thai Chicken Coconut Soup; Shrimp & Tropical Fruit Salad @WHITMAN

DINNER

• FALL SPECIAL: Butternut Squash Kugel; Quinoa Stuffed Squash; Chicken* with Apple Cider BBQ Sauce @CJL
• Pan Roasted Chicken* with Mint Sauce; Seitan with Balsamic Onions & Potatoes; Fresh Asparagus Spears @FORBES

NJ foods in season in bold.
*Chicken comes from Bell & Evans
• Raised and processed in the heart of the Pennsylvania Dutch Country
• Raised without antibiotics and growth hormones
• Certified 100% Organic
• 100% Air-Chilled so there is NO RETAINED WATER and no added water
For more details see: http://www.bellandevans.com/content/organically-grown/

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 11/12

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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

• Avocado & Strawberry Salad with Oranges; Stir Fried Rice Noodles with Chicken & Turmeric @FORBES
• Cream of Mushroom Soup; Milano Cheesesteak; PERFECT SEASONAL SALAD: Apple, Cranberry & Arugula Salad* @WHITMAN

DINNER

• Maine Seafood Chowder; Cream of Roasted Tomato Soup; Lemon Herb Chicken @BUTLER/WILSON
• Seared Tofu with Green Beans, Cashews & Coconut Sauce @CJL
• Crepe Station; Orecchiette with Basil, Spinach & Tomato @GRAD COLLEGE

NJ seasonal in bold

*RozRec: sprinkle with raw walnuts from the salad bar

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 11/11

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New Jersey is home to more than 9,071 farms covering 715,057 acres of farmland. It ranks 5th in blueberry production, 3rd in cranberry production, 3rd in spinach, 3rd in bell peppers, 4th in peach production. (Source: http://www.state.nj.us/nj/about/garden/)

New Jersey is home to more than 9,071 farms covering 715,057 acres of farmland. It ranks 5th in blueberry production, 3rd in cranberry production, 3rd in spinach, 3rd in bell peppers, 4th in peach production. (Source: http://www.state.nj.us/nj/about/garden/)

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

• Pork Chops with Apples* & Figs; Mustard Crusted Tofu with Braised Kale* @BUTLER/WILSON
• Open Face Turkey Bacon & Cheese; Artichoke Soup; Roasted Balsamic Vegetables @ROCKY/MATHEY

DINNER

• Alaskan Sole Piccata; Fusilli with Shrimp & Artichokes @BUTLER/WILSON
• MEDITERRANEAN THEME: Fig & Cranberry* Couscous; Stuffed Grape Leaves; Mediterranean Chicken @GRAD COLLEGE
• Moroccan Artichoke, Orange & Radish Salad; Chicken Biryani; South Indian Vegetable Curry @WHITMAN

*In season now in New Jersey!

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 11/10

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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

• Apple & Walnut Tossed Salad1; Portobello & Cheese Panini; Japanese Noodles with Chicken & Vegetables @ROCKY-MATHEY
• Shoyu Pork Ramen Bowl; Kachumber Salad with Peanuts @WHITMAN

DINNER

• Seitan & Vegetable Stir Fry; Corn Bisque Soup; Southern Fried Chicken @BUTLER-WILSON
• Chili Lime Tilapia; Potato & Cheese Pierogi Bar @CJL
• Pork Scallopini; Saffron & Cardamom Basmati Rice; Nicoise Salad @FORBES
• Hot Pot Noodle Bar; Panko Crusted Cod; Stir-Fried Shanghai Bok Choy2 @GRAD COLLEGE

1: Apples, cranberries and spinach (main ingredients of the salad) are all in season in NJ in November

2: Bok choy is also in prime season in NJ right now.

Thanks to the NJDA and NJ Farm to School, NJ Farm Bureau, and Rutgers Cooperative Extension for this chart.

Thanks to the NJDA and NJ Farm to School, NJ Farm Bureau, and Rutgers Cooperative Extension for this chart.

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 11/9

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LUNCH

• French Onion Soup & Croutons; Ham & Jarlsberg with Apples on Brioche @FORBES
• Cream of Ginger Carrot Soup; Chicken Tagine with Olives; Mushroom Farro Risotto @ROCKY-MATHEY

DINNER

• Cream of Broccoli Soup; Mediterranean Turkey Cutlet @BUTLER-WILSON
• Latin Chicken with Black Beans & Sweet Potatoes; Vegan Mushroom Stroganoff @CJL
• Grass Fed Beef & Macaroni Bake; Arugula, Grapefruit & Feta Salad; Carrot Slaw with Kamut @WHITMAN

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