Category Archives: Resources

Printed and online resources and readings

Science, Society & Dinner course makes PAW

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SSD poster copyShoutout to Mary Hui ’17 for her piece about FRS 138: Science, Society & Dinner, our first course under the Princeton Studies Food umbrella. The course is taught by Professor Kelly Caylor, Lecturer/Chef Craig Shelton and a rotating cast of guest lecturers from disciplines and schools across campus.

From the piece:

They put their coats and bags down in a corner, and quickly donned black aprons. Embroidered in orange letters across the front of each were the words “Science, Society & Dinner.”

This is FRS 138, a freshman seminar that combines lab sessions, cooking lessons from a five-star chef, lectures, field trips, and “outrageously delicious meals that students prepare for each other” to explore the intersections between food systems, food choices, and human health. The class also considers a broader question: How will we sustainably feed nine billion people by the end of this century?

See it here, in the Princeton Alumni Weekly.

PU Farmers’ Market opens Wednesday – in time for lunch!

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Nina White, of Bobolink Dairy & Bakehouse, with a selection of artisan breads and cheeses from the Milford, NJ farm.

Nina White, of Bobolink Dairy & Bakehouse, with a selection of artisan breads and cheeses from the Milford, NJ farm.

Artisan breads, cheeses and meats from Bobolink Dairy & Bakehouse; honey and honey products from New Jersey bees and Tassot Apiaries; fruits, vegetables, cider and cider doughnuts from Terhune Orchards; fresh-ground nut butters from Nutty Novelties; cold-press juices from Arlee’s Raw Blends, gluten-free breads and sweet treats from Wild Flour Cafe and a wide selection of organic produce and ready-to-eat fare from Whole Earth Center are among the choices at the Princeton University Farmers Market, at the Firestone Library/ Chapel Plaza on five consecutive Wednesdays, April 13-May 11, right at lunchtime, from 11 a.m. to 3 p.m.

The market is cosponsored by the High Meadows Foundation Sustainability Fund, the Office of Sustainability, the Graduate Student Government Events Board, Undergraduate Student Government Projects Board,the Office of Community and Regional Affairs and Campus Dining.

For more information, visit the Princeton University Farmers Market Facebook page.

Reunions weekend panel May 27

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Kelly Caylor

Kelly Caylor

Gordon Douglas

Gordon Douglas

Jason Aramburu

Jason Aramburu

Alex Lorestani

Alex Lorestani

Please join us for our Princeton Studies Food/Princeton Environmental Institute Reunions Weekend panel, Princeton Entrepreneurs: Designing the Future for Food, on Friday, May 27, from 10:30 to noon, in Frist Campus Center 302.

The panel will be moderated by Kelly Caylor, co-founder of Princeton Studies Food, associate professor, CEE and PEI and head of the Environmental Certificate Program. Caylor is an entrepreneur in his own right – he and colleague Adam Wolf developed the Pulsepod soil sensor for agriculture and created their Arable Labs company around it.

David Benzaquen

David Benzaquen

Shana Weber

Shana Weber

Gordon Douglas MD ‘55 and co-founder, Princeton Studies Food will introduce the panel and the panelists and briefly discuss the work of our group.

Panelists are Jason Aramburu ‘07, Founder and CEO, EDYN; Alex Lorestani *15, Founder and CEO, Gelzen; David Benzaquen, Founder and CEO, PlantBased Solutions; and Shana Weber, director of PU Office of Sustainability.

Aramburu spoke at the inaugural Princeton Studies Food conference in October 2014; Benzaquen was a panelist at our February 2016 Food Entrepreneurship symposium.

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 4/5

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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

Curried Cauliflower Soup; Autumn Roasted Vegetables @CJL
Italian Panini with Capicola & Genoa Salami; Romaine & Radicchio Vegetable Salad; Vegetable Bibimbap @FORBES
Pear & Arugula+ Salad with Pecans & Parmesan; Sesame Chicken*; Roasted Beet Salad with Orange & Feta @WHITMAN

Dinner

Roasted Five Spice Eye Round @BUTLER/WILSON
Rice Noodles with Pork**** & Tumeric; Butternut Squash with Maple & Cinnamon @FORBES
Sweet & Sour Tofu*** with Vegetables; Hanoi Noodles @GRAD COLLEGE
Acadian Red Fish** a la meuniere; Hot Remoulade Sauce; Fresh Made Crepes @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.
***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
+NJ seasonal

ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 3/29

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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

Lentil Soup with Swiss Chard @FORBES
Portobello & Cheese Panini; Wild Mushroom Strudel; Japanese Noodles with Chicken* & Vegetables @ROCKY/MATHEY
Black Bean, Edamame & Wheatberry Salad; Sweet & Sour Chicken* with Rice @WHITMAN

Dinner

Honey & Lavender Roasted Chicken* Breast; Black Bean Soup @BUTLER/WILSON
Pan Broiled Cod*** with Lentils; Vegan Cassoulet @CJL
Sweet Potato Chili; Pork** Scallopini @FORBES
Hot Pot Noodle Bar; Panko Crusted Cod*** @GRAD COLLEGE

*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: black beans

Food, ecology & Campus Dining up for discussion at Monday lunch seminar

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DSC07903Curious about the food on your plate, the effects of the modern food system on our environment, and sustainability efforts under way by Campus Dining?

If so, please reserve your spot and join Lyndon Estes, an ecologist, Princeton Studies Food Council member, associate research scholar, WWS-STEP and CEE and also lecturer for PEI; along with Smitha Haneef, executive director of Campus Dining, for a Monday 3/28 lunch seminar on the subject hosted by the Office of Sustainability.

Where: Rocky Private Dining Room
When: Monday, March 28
Time: 12-1:20 pm (join as you are able)
RSVP to cjrivera@princeton.edu by Friday, March 25, at 4 pm.
Indicate whether you will need a meal swipe for the Rocky Dining Hall.
Read about Estes’s agriculture, biodiversity, and sustainability work here. Read a Q&A with Haneef here.