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 2/8

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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

Cream of Broccoli Soup; Chicken* Scampi @BUTLER/WILSON
BLT Chopped Salad; Vegan Vegetable Gumbo @FORBES
Seafood** & Grain Burger; Chicken*, Artichoke, Fennel & Fava Tagine with Almonds @ROCKY/MATHEY

Dinner

Vegan Mushroom Stroganoff; Quinoa*** with Latin Flavors @CJL
Coconut Curry Hummus; Cream of Asparagus Soup; Bleu Ribbon Burger; Roasted Beet, Potato, Walnut & Goat Cheese 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.

***spotlight: Quinoa – a good source of protein, iron and fiber. Native to Andes region; along with maize, a mainstay of the Incas beginning around 1200 AD. Peru is largest commercial producer. Read more here and see the nutrition facts label here.

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 2/5

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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

Grilled Ginger Tofu*** & Baby Bok Choy @CJL
Potato Cheese Soup; Hot Artichoke & Spinach Dip with Pita Chips @ROCKY/MATHEY
Thai Chicken* Coconut Soup; Fish** Taco; Panzanella Salad @WHITMAN

Dinner

Linguini with Red Clam** Sauce; Eggplant & Swiss Chard Rollatini; Baked Potato Bar @BUTLER/WILSON
Steak with Chimichurri; Plums & Cabbage for Hens @CJL
Herb Crusted Eye Round of Beef; Hollandaise Sauce; Ratatouille @ROCKY/MATHEY

*LOCAL: 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

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 2/4

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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

Chunky New England Chowder**; Green Beans with Olives & Tomatoes @BUTLER/WILSON
Broiled Fish**; Portobello Panini; Grain & Veggie Stir Fry Station @CJL
Cream of Shiitake Fennel Soup; Vegetarian Wellington with Spinach & Boursin @FORBES
Mediterranean Beef Tips with Tzatziki @ROCKY/MATHEY

Dinner

Chicken* Wings with Mango Sauce; Curried Tofu*** & Vegetables with Yogurt Sauce @FORBES
Chicken* Piccata; Crepe Station @GRAD COLLEGE
Balsamic Roasted Carrots & Parsnips; Apple, Cranberry & Arugula Salad @WHITMAN

*LOCAL: 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

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 12/16

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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

• Asian Fried Chicken; Korean BBQ Eggplant @BUTLER/WILSON
• Roast Beef & Horseradish Sandwich; Vegan Paella with Organic Tofu @CJL

DINNER

• Beef and Lamb Gyro; Tzatziki Sauce @FORBES
• Acadian Redfish Provencal and Barley; Stuffed Grape Leaves; Baba Ghanoush @GRAD COLLEGE
• Asian Meatball Bar; Japanese Blend Vegetables; Pan-Asian Orange Chicken @ROCKY/MATHEY
• Potato Samosa; Channa Dal – Curried Lentils & Chickpeas; Tomato Basil Bisque @WHITMAN

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 12/15

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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

• Shrimp* Pad Thai; Apple & Walnut Tossed Salad @ROCKY/MATHEY
• Kim Chi; Sticky Rice @WHITMAN
• California Black Bean Burger; Curried Cauliflower Soup @CJL

DINNER

• Crab*Cake; Penne with Spinach & Cannellini; Braised Swiss Chard & Apples; Antipasto Display @BUTLER/WILSON
• Potato Pancake; Tomato Salad with Figs & Blue Cheese; Linguini with Shrimp* and Calamari*; Roast Prime Rib Au Jus & Horseradish Sauce @FORBES
• Curried Pumpkin Mushroom Soup; Cedar Plank Steelhead Trout* @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

Also, here’s why dinner sounds especially tasty this evening!

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 12/14

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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

• Roasted Vegetables with Cilantro; Taco Seasoned Tofu*** with Black Bean Salsa @BUTLER/WILSON
• Philly Steak Sandwich; Kale Salad with Tomatoes & Quinoa @CJL
• Seafood & Grain Burger; Chicken*, Artichoke, Fennel & Fava Bean Tagine with Almonds @ROCKY/MATHEY

DINNER

• Polenta Mediterranean; Chicken* Tarragon @FORBES
• Ecuadorian Vegetable Soup; Chayote with Corn & Chilies @GRAD COLLEGE
• Farro, Roasted Vegetables & Fontina @ROCKY/MATHEY
• Mustard Glazed Roast Pork**; Quinoa Vegetable Paella @WHITMAN

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

**Leidy’s® fresh pork products are American Humane Association Free Farmed certified.
***House Foods organic, non-GMO, OU, kosher tofu made of American-grown soy

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 12/11

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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

Indian Lentil Stew; Seafood** Bisque @BUTLER/WILSON
Focaccia; Tri-Color Salad & Balsamic Vinaigrette; Hot Artichoke & Spinach Dip with Pita Chips @ROCKY/MATHEY

DINNER

Eggplant Tomato Tart; Balsamic Roasted Chicken* Breast @CJL
Herb Crusted Eye Round of Beef; Ratatouille; Hollandaise Sauce @ROCKY/MATHEY
Fresh Fish** Catch of The Day; Tomato, Basil & Millet Salad; Shrimp** Quesadillas @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.