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 PICKS FOR DINING ON CAMPUS 12/8

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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

Red Lentil & Spinach Masala; Japanese Noodles with Chicken** & Vegetables ROCKY/MATHEY@
Sesame Chicken**; Pear & Arugula Salad with Pecans & Parmesan @WHITMAN

DINNER

Honey* & Lavender Roasted Chicken** Breast; Organic Tofu**** Vegetable Lasagna @BUTLER/WILSON
Pan Broiled Cod*** with Lentils @CJL
Asada Flank Steak @FORBES
Stir-Fried Shanghai Bok Choy; Hot Pot Noodle Bar @GRAD COLLEGE

* Local: Fruitwood orchards honey http://fruitwoodorchardshoney.com/

**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 12/7

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Gingered! Adds spark to foods and also can soothe gastrointestinal distress for some.

Gingered! Adds spark to foods and also can soothe gastrointestinal distress for some.

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*; Coconut Basmati Rice with Apricots @BUTLER/WILSON
Ham & Jarlsberg with Apples on Brioche; French Onion Soup & Croutons @FORBES
Smoky Cauliflower; Cream of Ginger Carrot Soup; Mushroom Farro Risotto @ROCKY/MATHEY

DINNER

Classic Chipotle Steak; Balsamic Roasted Vegetables @CJL
Chicken* Fajitas; Peruvian Quinoa Salad @GRAD COLLEGE
Roasted Beet, Potato, Walnut & Goat Cheese Salad; Asian Sesame Ginger Quinoa Salad; Southwestern Roast Turkey @WHITMAN

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

A Grain of Salt: Isn’t it Ionic?

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Salt mined: This kosher sea salt is taken from what once was a sea in central Utah.

Salt mined: This kosher sea salt is taken from what once was a sea in central Utah.

From the Princeton Center for Complex Materials:

This year’s traditional holiday science lecture, “A Grain of Salt: Isn’t it Ionic?” is Saturday, Dec. 12, at 10 a.m. and at 1 p.m. at McDonnell Hall, Room A02.

Professors Howard Stone and Bonnie Bassler will lead an interactive presentation on table salt, or sodium chloride, which is important to human history and vital to human health. Stone and Bassler will discuss properties of salt that make it so universally useful; children ages 7 and up will help demonstrate the chemistry of salt, from its solubility to conductivity.

The lecture is free but advance registration is required.

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 12/4

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Butternut! In season now in our beautiful Garden State.

Butternut! In season now in our beautiful Garden State.

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
Seafood*** Catch of The Day; Avocado Salad with Basil Mint Pesto; Lemon Garlic Penne with Sautéed Leeks @FORBES
Shrimp*** Salad & Cucumber Croissant; Caprese Bruschetta; Eggplant Caponata @ROCKY/MATHEY

DINNER

Creole Shrimp*** in Cheesy Grits; Citrus Grilled Tempeh**** @FORBES
Wild Mushroom Risotto & Seitan; Dim Sum Bar @GRAD COLLEGE
Thai Chicken** Coconut Soup; Panzanella Salad; Spinach & Artichoke Hummus @WHITMAN

*NJ Seasonal

**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.

****TEMPEH: Made of cooked and slightly fermented soybeans, and is high in calcium and protein.

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 12/3

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Pucker up: Lemons and all fruits in the citrus family are high in vitamin C, which may not cure a cold but assists your immune system. Squeeze it over almost any vegetable or meat for a lively spark of flavor.

Pucker up: Lemons and all fruits in the citrus family are high in vitamin C, which may not cure a cold but assists your immune system. Squeeze it over almost any vegetable or meat for a lively spark of flavor.

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

Vegetable Bibimbap; Muffuletta Sandwich @FORBES
Farro, Roasted Vegetables & Fontina; Beef Picadillo @ROCKY/MATHEY

DINNER

Seared Tofu** with Green Beans, Cashews & Coconut Sauce @CJL
Steamed Pork Buns; Basil & Red Curry Thai Chicken*; Asian Stir Fried Vegetables @FORBES
Broiled Steelhead Trout with Lemon Butter @ROCKY/MATHEY

*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

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 12/2

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How sweet it is: Sweet potatoes, ridiculously high in vitamin A, potassium and deliciousness, are in season now in our beautiful Garden State!

How sweet it is: Sweet potatoes, ridiculously high in vitamin A, potassium and deliciousness, are in season now in our beautiful Garden State!

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

Mustard Crusted Tofu*** with Braised Kale*; Chipotle Roasted Sweet Potatoes* @BUTLER/WILSON
Cavatelli Milanese with Sausage @FORBES
Burger au Poivre; Moroccan Artichoke, Orange & Radish Salad @WHITMAN

DINNER

Alaskan Sole**** Piccata; Fusilli with Shrimp*** & Artichokes @BUTLER/WILSON
Stuffed Peppers with Mushrooms & Ricotta @FORBES
Seafood*** Cakes; Baked Potato Bar with Bacon @GRAD COLLEGE
Grilled Tandoori Chicken*; Vegetable Samosa with Mint Chutney; Naan @ROCKY/MATHEY

*NJ Seasonal

**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.

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 12/1

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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 Vegetable Gumbo @BUTLER/WILSON
Chicken* Alfredo with Pancetta & Artichoke; Avocado & Strawberry Salad with Oranges @FORBES
Potato Cheese Soup @ROCKY/MATHEY

DINNER

Miso Poached Fish @ROCKY/MATHEY
Radicchio Risotto; Greek Style Meat Patty with Tomato Mint Relish; Pumpkin Seed Crusted Tofu*** & Lemongrass; Ginger Vegetable Stir Fry @FORBES
Kamut and Local Honey* & Lavender Roasted Chicken** Breast @GRAD COLLEGE

*Harvested locally, jarred and available year ‘round.

**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