Class for beginner cooks

Nicholas Wu

Nicholas Wu

Real World Princeton, a part of the Undergraduate Student Government organization, is pairing with the Cooking Club, Murray-Dodge Cafe and Dining Services to offer workshops for undergraduates who are beginner cooks. Subjects include how to pick groceries, safely prepare food, and construct a meal on a budget.

The workshops will be taught by Nicholas Wu ’18 at the Fields Center Kitchen and are organized by Cailin Hong, USG representative and Paul Yang ’17, Cooking Club president.

On Sunday, participants made asparagus and pasta. On Wednesday, April 20, Wu will teach participants how to make lentil soup and salmon. Class is from 4:30-6pm. Space is limited to 12 participants per session; sign up here. For more information, write Cailin Hong, cailinh@princeton.edu.

Gardening at Forbes, in the Garden State

The Princeton Garden Project encourages participants to play with their food. Click on this photo to see this and more photos from the project on the Facebook page.

The Princeton Garden Project encourages participants to play with their food. Click on this photo to see this and more photos from the project on the Facebook page.

The student-run organic garden is always open to more helpers. Click here to see posts about growing adventures and the harvests. For more information about the project or to volunteer, email pugardenproject@gmail.com.

Reunions: Lessons on chocolate making, & samples

Students from the Princeton Institute for Chocolate Studies will be demonstrating How Chocolate Is Made: From Bean to Bar, during at McCosh 10 from 1 p.m. to 2 p.m. on Friday, May 29 and again on Saturday, May 30, from 11 a.m. to noon. To whet your appetite, read this description by Gregory Owen and this story on the student club from the Princeton Alumni Weekly.

After the chocolate making demonstration on Friday, there’s a PICS Chocolate Sampling Table, from 3 p.m. to 5 p.m. in the courtyard of 48 University Place.

 

Understanding the globalization of food

Understanding the complex processes that put food on the table across the world is vital to our ability to benefit from modern globalization and to minimize the systemic risk associated with the interconnected world. A conversation with Miguel Centeno, who leads the Global Systemic Risk Research Community at PIIRS.

– Misha, Spoon University

 

Nancy Easton ’88, changing lives with food

Those of us at Spoon University seek to foster the appreciation of food on campus and around the community. Just as important is recognizing efforts on a broader level that foster healthy eating as well as lifestyles, and Princeton alumna Nancy Easton ’88 has dedicated much of her life to doing just this. Nancy participated in founding Wellness in the Schools in 2005, and has been recognized by various organizations and well-known chefs such as Jamie Oliver….Wellness in the Schools seeks to promote healthy eating and living, specifically targeting youth in the public school system.

Initially launched in just three schools, the program is now in at least fifty schools. Wellness in the Schools continues to partner with various teachers, chefs, parents, and students to create this organization, which offers programs and opportunities for kids in public schools to access and learn about healthy food, the environment, fitness, and more. Wellness in the Schools currently aids “approximately 30,000 public school children in New York City, Kentucky, and Florida.” Two of the biggest Wellness in the Schools initiatives are Cook for Kids and Coach for Kids. The first program is a “hands-on food program” and the second is a fitness program. First Lady Michelle Obama ’85 has nationally recognized the Cook for Kids program. Read a Q&A with Nancy Easton here.

– Julie Goldstein, Spoon University

 

Releasing spring food guilt

Why do we eat popsicles and ice cream in the summer, catch onto extreme pumpkin and cinnamon craze in the fall, and then eat rich chocolate peppermint bark in the winter? It’s not just because as the seasons change we get cold and therefore eat richer food. Our seasonal tastes are sentimental as well as pragmatic, and it’s this sentimentality that makes eating so enjoyable. Food relates directly to memory and nostalgia: smells trigger memories, and 75 percent of our taste comes from smell. When we eat food we many times remember something associated with a particular dish. It’s that thought process behind food that makes eating whimsical and enjoyable….Read about ways to make spring food memories that will still give us the results we crave without jeopardizing our foodie joy…here.

– Lara Norgaard, Spoon University

 

Passover, behind the scenes

At Princeton, Passover is a big event….From the Center for Jewish Life to the eating clubs, from the home of President Eisgruber to Chabad, seders happen all over campus. I had the wonderful opportunity to go behind the scenes of Chabad’s seder. Rabbi Eitan and Gitty Webb were so kind as to give me a sneak peek of the seder setup and the food preparation, as well as a rundown of some of the traditional Jewish customs at Chabad, which works to educate the campus about Judaism and offer opportunities for all campus members to participate in Jewish services, learning, meals, and other traditions. Read more here.

– Julie Goldstein, Spoon University