Class for beginner cooks

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

Screen Shot 2016-04-18 at 1.23.35 PM

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

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

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

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 4/14

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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

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/

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 4/13

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
White Bean & Swiss Chard Soup; Chicken* Panini with Havarti & Herb Mayo; Arugula+ Salad with Mozzarella; Vegetarian Wellington with Spinach+ & Boursin @FORBES
Mushroom Bisque; Shrimp** Ceviche; Mediterranean Chicken* Breast @ROCKY/MATHEY

Dinner

Fusilli with Shrimp** & Artichokes @BUTLER/WILSON
Curried Pumpkin Mushroom Soup; Sesame Green Beans; Lamb Vindaloo @GRAD COLLEGE
Tomato Basil Bisque; Bruschetta Bar; Channa Dal – Curried Lentils & Chickpeas; Chicken* Tikka Masala @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.
***Leidy’s® pork products: American Humane Association Free Farmed certified because of the humane and special care given to their animals
****House Foods organic, non-GMO, OU, kosher tofu made of American-grown soy
+ NJ seasonal
SPOTLIGHT: fig

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 4/12

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

Corn Bisque Soup; Vegan Vegetable Gumbo @BUTLER/WILSON
Portobello Salad; Jasmine Rice & Orange Seitan; Lemon Thyme Chicken* Soup @FORBES
Ginger Chicken* & Noodles; Ciabatta Caprese Sandwich @ROCKY/MATHEY

Dinner

Black Bean Veggie Couscous; Potato & Cheese Pierogi Bar; Chili Lime Tilapia** @CJL
Pork*** Shoulder al Diablo; Vegetable Quinoa Saute @FORBES
Spinach+ & Shiitake BrotH @GRAD COLLEGE
Greek Bar; Greek Seafood** with Tomato & Feta Cheese; Fresh Asparagus+ Spears @ROCKY/MATHEY

*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.
***Leidy’s® pork products: American Humane Association Free Farmed certified because of the humane and special care given to their animals
+ NJ seasonal
SPOTLIGHT: tilapia
http://www.neaq.org/conservation_and_research/projects/fisheries_bycatch_aquaculture/sustainable_fisheries/celebrate_seafood/ocean-friendly_seafood/species/tilapia.php