Thanks to all who attended and had a great time at the cooking class featuring hearty, healthy fall foods! From healthy chicken parm with fresh tomato sauce and penne to homemade pita chips and guacamole, everything was delicious and nutritious!
Check out our great intern Linda’s Blog as well http://lettucespoon.blogspot.com/2013/11/balance-your-lifes-cornflake-crusted.html
Here’s a link to the recipes Cooking class2
November 14, 2013
Yesterday, Julie Lampie, Tufts Dining’s nutritionist, led a group of interested students on a tour of Tufts Dining facilities. Truly an insightful experience it was, to say the least! We toured the central kitchen facilities located under the Dewick-Macphie Dining Hall where all of Tufts Dining’s food is made, stored, and loaded onto trucks for transportation across campus. A mind-boggling amount of effort goes into ensuring food safety and quality; Tufts Dining employs the HACCP (Hazard Analysis and Critical Control Points) approach to food safety, which includes, for instance, regulating temperatures of all prepared foods hourly and blast-freezing to limit possibilities for even mild spoilage.
Here are some interesting facts on the amount of food that goes through the central kitchen:
- 200-300 dozen cookies baked each day
- 300 pizza dough discs made each day
- 65 gallons of butternut squash bisque when it’s on the menu
- 2500 onions each week
Afterwards Julie gave us a primer on Tufts Dining history. Back in the 80s and early 90s, when Julie started working at Tufts, students had very limited food choice at meals. Back then, only two entrees and a single vegetable side was available, and dishes tended towards the stick-to-your-rids variety (think tuna casserole or beef stroganoff). It is impressive how much Dining Services has changed, and generates a new appreciation for all the work that goes into providing our food.
October 23, 2013
If you’ve ever been curious about how the dining hall operates, menu planning at Tufts Dining, and where our school’s food comes from, here’s your chance! On Monday, Oct 21, noon-1pm, the Tufts Dining nutritionist Julie Lampie will be conducting a behind-the-scenes tour of Dewick, followed by lunch and a Q&A session. Come learn about the many factors that go into planning our dining hall meals.
This event is RSVP only! To sign up, please email firstname.lastname@example.org and indicate whether you will need a meal card for lunch.
We look forward to seeing you there!
October 10, 2013
During last week’s meeting, BYL members discussed about an article that points out the correlation between having a clean desk and living a healthy lifestyle. In the first paragraph, author Reynolds said scientists “have found that people blessed with innate conscientiousness, meaning that they are organized and predictable, typically eat better and live longer than people who are disorderly.” Based on this finding, now scientist is examining “whether neat environments can produce good habits even in those who aren’t necessarily innately conscientious.” The result was that people put in neat environments did act more self-consciously and ate healthily. On the other hand, disorderly environments seem to inspire “breaking free of tradition” and motivate imagination and innovation. BYL members found this news inconclusive and these researches cannot prove the causation (A leads to B) but only the correlation (A and B has a reciprocal relationship). However, we do feel that a clean environment gives us a good base to act responsibly.
What a Messy Desk Says About You
October 8, 2013
This past Thursday we held our first cooking class of the semester. This class focused on kitchen basics, highlighting the basic equipment needed in any kitchen to create a variety of quick, healthy meals.
Knife – a good knife should feel comfortable or well-balanced in your hand. If you plan on cooking often, purchasing a quality 6-10” chef’s knife is suitable for slicing meats or cutting fruits and vegetables.
Cutting board – having a cutting board is important for any prep work that needs to be done in the kitchen. The right cutting board will protect the blades of your knives, prevent the spread of harmful bacteria, and simplify cleanup. There are many options, ranging from plastic and wood or glass. Features to consider: look for a board with two usable sides, nonslip edges that will keep the board securely in place during prep, and a groove that will catch liquids and prevent spills. Also, flexible boards making transferring items easier, handles allow for easy lifting and carrying, and color-coding helps prevent cross-contamination of ingredients.
Skillet with lid – a large skillet gives you the flexibility of cooking practically anything. You can poach fish, make sauces, stir fry vegetables, sear meats, cook pastas, and many more with just a single piece of equipment.
Spatula – a spatula can be used for mixing and blending ingredients and for scraping food from the sides of a bowl. Look for one that is made of heat-resistant materials so it won’t melt or burn your hand.
And that’s all you really need! For this class we made Quinoa Vegetable Stir-Fry and Microwave-Baked Apples. Click to check out the recipes Class handout
October 8, 2013