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 3/2

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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

Mango Caesar Salad @FORBES

Kale Salad; Open Face Turkey Bacon & Cheese; Roasted Balsamic Vegetables @ROCKY/MATHEY

au Poivre Burger***; Moroccan Artichoke, Orange & Radish Salad @WHITMAN

Dinner

Fusilli with Shrimp** & Artichokes****; Curried Vegetables with Spaghetti Squash @BUTLER/WILSON

Grilled Moroccan Chicken*; Zucchini & Corn Saute @CJL

Stuffed Grape Leaves; Fig & Cranberry Couscous; French Onion Soup & Croutons @GRAD COLLEGE

Palak Chole – Spinach & Chickpea @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.

***Grass fed beef

****spotlight: artichoke

 

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 3/1

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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 Green Lentil Soup @CJL

Creamy Spinach Soup; Avocado Salad with Basil Mint Pesto @FORBES

Wild Mushroom Strudel; Red Lentil & Spinach Masala @ROCKY/MATHEY

Dinner

Mushroom & Tofu** Stew; Baked Chicken*; Corn Bisque Soup @BUTLER/WILSON

Mussels*** Provencal with Linguini; Roast Chicken* with Lemon & Olives;Green Beans & Walnuts @FORBES

Panko Crusted Cod***; Stir-Fried Shanghai Bok Choy; Miso Soup @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.

***spotlight: mint

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 2/29

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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

Chicken* Scampi; Cream of Broccoli Soup; Aztec Rice with Lemon & Herbs @BUTLER/WILSON

Grilled Steak Wraps; Vegan Red Lentil Soup @CJL

Chipotle Squash Soup; Toasted Quinoa & Sweet Pepper Pilaf @FORBES

Dinner

Cream of Ginger Carrot Soup; Sautéed Chicken* Marsala; Tomato Bruschetta @ROCKY/MATHEY

Sancocho – Chicken* & Root Vegetable Soup; Arugula, Grapefruit & Feta Salad; Kale & Farro Salad @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

***spotlight: farro

 

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 2/26

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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

Creole Blackened Chicken**; Chickpea & Spinach Stew @BUTLER/WILSON

Grilled Ginger Tofu*** & Baby Bok Choy @CJL

Southwest Chipotle Chopped Salad; Seafood* Catch of The Day @FORBES

Shrimp* Salad & Cucumber Croissant; Seafood* Freekah Paella; Caprese Bruschetta @ROCKY/MATHEY

Dinner

Eggplant**** & Swiss Chard Rollatini; Baked Potato Bar @BUTLER/WILSON

Dim Sum Bar; Paella Style Organic Tofu*** @GRAD COLLEGE

Chicken** Udon Noodle Soup; Pear & Arugula Salad with Pecans & Parmesan; Pastitsio – Greek Lasagna @WHITMAN

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

**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: eggplant

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 2/25

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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

Mushroom Bisque; Roasted Cauliflower Wrap; Chicken** Picadillo @ROCKY/MATHEY

Tomato Basil Bisque; Spinach & Vegetable Salad with Olive Tapenade; Paella Valenciana with Chicken**, Pork***, & Shrimp* @WHITMAN

Dinner

Spinach Lasagna @CJL

Grilled Sweet Potato Cake with Yogurt & Chutney; Moroccan Steamed Lamb Shoulder; Shrimp* Fried Rice @FORBES

Turkish Roast Eyeround on Arugula; Fresh Asparagus Spears; Asian Vegetable Blend @GRAD COLLEGE

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

**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

****spotlight: spinach.

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 2/24

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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 Paella with Organic Tofu** @CJL

Chicken*** Panini with Havarti & Herb Mayo @FORBES

Baigan Bharta-Eggplant/Peas; Asparagus Soup Puree @ROCKY/MATHEY

Dinner

Sautéed Broccoli Rabe; Chicken Parmesan @BUTLER/WILSON

Guacamole**** Bar; Mediterranean Kale; Sweet Potato Mac & Cheese; Fried Avocado**** Taco @FORBES

Seafood* Cakes; Baked Potato Bar with Bacon @GRAD COLLEGE

Bacon Avocado**** Burger; Roasted Eggplant Caesar Salad; Cheddar Beer Soup @WHITMAN

*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

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

****spotlight: avocado

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 2/23

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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

Curried Cauliflower Soup @CJL

Roasted Beet & Sweet Potato Sandwich; Potato Cheese Soup @ROCKY/MATHEY

Pork*** Stir-Fry with Pineapple & Peppers; Spinach Salad with Strawberries & Walnuts @WHITMAN

Dinner

Grilled Pork*** Chop with Apple Stuffing; Roasted Organic Tofu** & 5 Spice @BUTLER/WILSON

Chicken**** Breast with Truffle Potato & Baby Vegetables; Cauliflower Parmesan Gratin @FORBES

Kamut and Local Honey & Lavender; Lemon Turkey Cutlet @GRAD COLLEGE

Miso Poached Fish*; Mushroom Bok Choy Stir Fry @ROCKY/MATHEY

*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

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

*****spotlight: beets