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.

Become a friend of PSF

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PSF relies on the vision and efforts of many. We ask you to join us in shaping the future.

As a Friend of PSF we seek to have you involved. You will receive invitations to our events and to related events on campus. We will keep you abreast of developments in the program, and will invite your advice.

We want to build the momentum that has been started and we need you to be part of that.

Specifically, we would like your guidance in building a powerful network of alumni interested in this work. Help us find new friends.

We also want your ideas regarding thought leaders whom we might invite to the campus for a lecture or student discussion.

It is critical that we make important connections for the students. What are the opportunities that you know of for internships and employment?

Please contact us directly to discuss your specific ideas and hopes for PSF.

Thank you,
Sheila A. Mahoney S ’55
sam94941@gmail.com

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 3/10

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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

Herbed Roast Beef Sandwich; Vegetable Bibimbap @FORBES

Eggplant Rollatini; Greek Stuffed Peppers @ROCKY/MATHEY

Sesame Tofu* Salad; Southwest Beef Lasagna @WHITMAN

Dinner

Tri-Color Quinoa with Apples & Craisins; New Castle Ale & Cheddar Soup; Basa** Florentine @BUTLER/WILSON

Vegan Paella; Broccoli Almondine @CJL

Creole Shrimp** in Cheesy Grits @FORBES

Seafood** & Mushroom Risotto Station @GRAD COLLEGE

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

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

****spotlight: grits

 

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 3/9

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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

Peruvian Chilies & Chickpeas; Mashed Butternut Squash @BUTLER/WILSON

Tomato Chowder; Mixed Greens with Berries & Dried Fruit @FORBES

Penne & Wild Mushrooms @ROCKY/MATHEY

Baked Potato & Cheddar Soup; Cajun BBQ Burger @WHITMAN

Dinner

Stuffed Pork** Loin with Apples & Bacon @BUTLER/WILSON

Hearty Vegetable Cholent @CJL

Chicken* Dijonaise; Baba Ghanoush; Stuffed Grape Leaves @GRAD COLLEGE

Asian Sesame Ginger Quinoa Salad; Miso Glazed Tilapia*** @WHITMAN

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

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

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

 

****spotlight: dolmades: stuffed grape leaves

 

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 3/8

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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

Rustic Chicken* Panini; Spinach Salad with Raspberry Orange Vinaigrette @FORBES

Shrimp*** Pad Thai; Apple & Walnut Tossed Salad @ROCKY/MATHEY

Sesame Chicken*; Pear & Arugula Salad with Pecans & Parmesan; Sticky Rice @WHITMAN

Dinner

Organic Tofu** Vegetable Lasagna; Honey & Lavender Roasted Chicken* Breast @BUTLER/WILSON

Pan Broiled Cod*** with Lentils; Sautéed Zucchini with Squash & Mushrooms @CJL

Szechuan Tempeh with Cashews @FORBES

*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

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

 

****spotlight: lavender

 

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 3/07

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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

Vegan Vegetable Gumbo; BLT Chopped Salad @FORBES

Seafood*** & Grain Burger; Sautéed Green Kale @RCKY/MATHEY

Cream of Asparagus Soup; Roasted Beet, Potato, Walnut**** & Goat Cheese Salad; Indian Curry Lamb @WHITMAN

Dinner

Grilled Tofu** with Pico di Gallo; Pork Chop Anchiote; Split Pea Soup @BUTLER/WILSON

Classic Chipotle Steak; Balsamic Roasted Vegetables @CJL

Farro, Roasted Vegetables & Fontina @ROCKY/MATHEY

Ecuadorian Vegetable Soup; Cuban Roast Chicken* @GRAD COLLEGE

*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

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

****A CLOSER LOOK: English walnuts

 

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 3/4

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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

Black Bean Chili & Butternut Squash @CJL

Panzanella**** Salad; Thai Chicken* Coconut Soup @WHITMAN

Dinner

Pan Roasted Monkfish*** with Pineapple Salsa; Veal & Peppers @BUTLER/WILSON

Chickpea Tagine with Cinnamon Cumin & Carrots @CJL

Rigatoni with Asparagus & Aioli; Herb Crusted Eye Round of Beef; Hollandaise Sauce @ROCKY/MATHEY

Tofu** Puttanesca; Carrot Slaw with Kamut @WHITMAN

*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

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

****spotlight: panzanella

 

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 3/3

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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; Vegetarian Wellington with Spinach & Boursin @FORBES

Vegetable Pesto Panini; Mediterranean Beef Tips with Tzatiki @ROCKY/MATHEY

Chicken* Pipian; Apple, Cranberry*** & Arugula Salad @WHITMAN

Dinner

Cream of Roasted Tomato Soup; Lemon Herb Chicken; Roasted Tofu** with Root Vegetables @BUTLER/WILSON

Vegan Chickpea Curry @CJL

Chicken* Wings with Mango Sauce @FORBES

Ravioli Bar @GRAD COLLEGE

*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

***spotlight: cranberry