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 4/19

Posted on April 19, 2016 by Karla Cook

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

Lunch

Chicken* Gyro; Vegetable Gyro with Tzatziki Sauce; Avocado & Strawberry Salad with Oranges @FORBES
Pork**** Stir-Fry with Pineapple & Peppers; Spinach+ Salad with Strawberries & Walnuts @WHITMAN

Dinner

Organic Tofu*** Vegetable Lasagna; Roasted Corn on the Cob; Black Bean Soup @BUTLER/WILSON
Pan Broiled Cod** with Lentils; Sautéed Zucchini with Squash & Mushrooms @CJL
Lamb Shoulder with White Beans; Ethiopian Inguday Tibs; Ginger Vegetable Stir Fry @FORBES

*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

****Leidy’s® pork products: American Humane Association Free Farmed certified because of the humane and special care given to their animals

+ NJ seasonal

SPOTLIGHT: strawberry

http://www.decaturdaily.com/news/limestone_county/warm-spring-could-mean-higher-yields-for-strawberry-farmers/article_c8e6718e-0ce8-56ad-9afa-2c7b87044b69.html

Farm to Fork shrinks to a few steps

Posted on April 19, 2016 by Karla Cook

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

Seedlings at 4 days!

Thanks 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

Posted on April 18, 2016 by Karla Cook

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

Posted on April 18, 2016 by Karla Cook

Screen Shot 2016-04-18 at 1.23.35 PM

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

Posted on April 15, 2016 by Karla Cook

Screen Shot 2016-04-19 at 10.44.15 PM Efforts 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

Posted on April 15, 2016 by Karla Cook

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

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 4/14

Posted on April 14, 2016 by Karla Cook

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

Lunch

Cream of Shiitake Fennel Soup @FORBES
Greek Vegetable Pita Sandwich; Roasted Turkey; Spicy Swiss Chard with Ginger; Baba Ghanoush @RCKY/MATHEY
Bleu Ribbon Cheesesteak with Bacon; Thai Cucumber Salad @WHITMAN

Dinner

Split Pea Soup; Lemon Herb Chicken*; Roasted Tofu*** with Root Vegetables @BUTLER/WILSON
Vegan Chickpea Curry; Seared Tofu*** with Green Beans, Cashews & Coconut Sauce @CJL
Linguini & White Clam** Sauce; Tomato Eggplant Soup & Roasted Peppers; Black Pearl Barley Sole** Stuffed with Spinach+ @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: spinach – http://www.rareseeds.com/merlo-nero-spinach/