Passover, behind the scenes

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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

 

 

Learning the art of latte

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All of us coffee drinkers have consumed countless lattes with designs in our foam, but it takes a true coffee aficionado to pause and fully consider the quality of the design….The baristas who make our drinks, however, not only think about their designs, but they also compete with them. Read about the competition and lessons learned here.

– Lara Norgaard, Spoon University

 

Finding quinoa on campus

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Julie Goldstein writes about quinoa (keen-wah), which she has found in good supply at dining sites across campus:

“Quinoa has proven to be one of the biggest food trends of the 21st century. Although its popularity may be associated with the recent decades, this grain has been around for quite some time. The cultivation of quinoa can be traced back to the ancient civilizations of Andes in South America, with its use as a food source starting around 4000 BCE….The grain is known to have a high nutritional value, containing all the essential amino acids along with particularly high concentrations of protein. Quinoa also has significant amounts of iron and zinc, and is a good source of dietary fiber.” Read more, and see pictures of quinoa dishes here.

– Julie Goldstein, Spoon University

 

Springing into spring with Whole Earth Center natural foods market

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Whole Earth Center, a grocery/café-deli hybrid just past Harrison Street on Nassau, contains rows and rows of my favorite natural snacks, a variety of all organic produce, freshly baked bread and cookies, and even natural medicines. It’s also a nut-butter-lover’s heaven. If you’re independent and looking for some healthy, environmentally friendly ingredients, this store has plenty of options. Read more here.
-Lara Norgaard, Spoon University

 

Feeding the Future, the Future of Food: Alumni Weekend panel, film screening

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Countdown to Alumni Weekend: Please join us in McCosh 46 from 10 a.m.-11:30 a.m. on Friday, May 29 for a panel discussion and film screening. Panelists are Kelly Caylor, Associate Professor of Civil and Environmental Engineering; Timothy Searchinger, Research Scholar, Program in Science, Technology and Environmental Policy (STEP), Woodrow Wilson School; R. Gordon Douglas M.D. ’55, Professor Emeritus, Weill Cornell Medical College; Craig Leon ’85, Producer, Modern Nature. Sponsored by the Princeton Environmental Institute, Program in Environmental Studies, and Princeton Studies Food.

Food for the hungry in Princeton

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Ross Wishnick, head of Send Hunger Packing-Princeton.

Ross Wishnick

Lance Liverman

Lance Liverman

Princeton University students, in a current online column in the Princeton Packet, are commended for their upcoming Truckfest, with proceeds from the event to go to nearby anti-hunger charities.

Civic activists Lance Liverman and Ross Wishnick also ask for volunteers and for donations “you may be able to spare” from the Princeton University community, so that the meals can be provided more frequently than just on Tuesdays.

Here’s more from Pam Hersh, in her “Loose Ends” column:

[Lance] Liverman and Human Services Commissioner Ross Wishnick were the brainstormers behind a new free meal program in Princeton. Mr. Liverman took the idea to his church, the First Baptist Church of Princeton, which connected with the Trenton Area Soup Kitchen (TASK), to produce a weekly (every Tuesday) free meal program, beginning May 5, 5 p.m. to 7 p.m.

Everyone is welcome — no questions asked — to come to the church’s lower auditorium (at Paul Robeson Place and Green Street) to get a takeout meal that may be enjoyed on site or at home…

Lance encourages everyone in the neighborhood — whether or not they need food — to stop by and socialize and “get to know your fellow citizens. Also, we always could use volunteers and any donations you may be able to spare. It would be great if we could do this more than once a week, but that takes volunteer power and dollars. It would be great to get a group from the university to come by on a regular basis,” he said, praising the various volunteer services provided by Princeton University students…

Princeton University students are raising money Saturday for food security charities in Trenton and the region. All 11 of the Princeton University Eating Clubs on Prospect Avenue, in conjunction with the Pace Council for Civic Values, are hosting TruckFest from 2 to 6 p.m. on Prospect Avenue (which will be closed from Washington Road to Olden Street). Food trucks will be parked in front of each eating club and selling the specialties prepared by the eating club chefs.”

That last sentence, however, isn’t quite right. Yes, food trucks will be parked in front of the Eating Clubs, but they will be selling their own specialties, not items prepared by eating club chefs, said Jennifer Cohan, a volunteer publicist for the student organizers.

 

 

Farmers’ Market at Firestone plaza

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Artisan cheeses from Valley Shepherd Creamery.

Artisan cheeses from Valley Shepherd Creamery.

Spring weather ruled for the beginning of the Princeton University Farmers’ Market, which will be on campus each Wednesday through May 13 from 11 a.m. to 3 p.m. Vendors include Terra Momo Learning Kitchen, Valley Shepherd Creamery and Tassot Apiaries.

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

Honey and NJ-made maple syrup from Tassot Apiaries.

Honey and NJ-made maple syrup from Tassot Apiaries proved popular at the Farmers’ Market.

Natalie Russano, of Terra Momo Learning Kitchen (in the Princeton YMCA), offered meals to go.

Natalie Russano, of Terra Momo Learning Kitchen (in the Princeton YMCA), offered meals to go.