Posts Tagged food

Jumbo Noms

Welcome to campus Jumbo Noms! Jumbo Noms is a snack delivery service for those who are bored with the same old vending machine food. The service was started by two seniors who felt frustrated by the lack of late night food options and long delivery times. Their menu has more than 30 items as well as a few special deals, which include pre-arranged snack packs.

You can follow Jumbo Noms on Twitter and friend them on Facebook for more information.



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Hungry Hungry Jumbos

At some point in every Jumbo’s life, students are faced with an all too familiar dilemma: life without a meal plan. Without the convenience of salad bars, healthy options, and a myriad of protein choices, what’s a Jumbo to do!? In an effort to deal with this mid-college crisis, Lydia Jessup, A13, and Alex Testa, E13, started Feastie Girls, a community driven food blog for college students focusing on cooking healthy, quick, inexpensive, and fun dishes. Jessup sums up their mission stating, “We wanted to create a place where college students could share ideas and get inspired in the kitchen.”

From recipes that would only be acceptable in college (Frat bread, anyone?) to the more sophisticated Zesty Cucumber Gazpacho, The Feastie Girls cover it all! Keeping with their community-driven focus, the girls allow for anyone currently in college (and those who remember recipes from their college years) with a love of healthy, delicious food to contribute. One of their contributors is Jeff Marvel, A13, who gives us a taste of his personal experiences as a newbie in the kitchen along with a recipe for his easy Chicken, Broccoli, and Pasta:

If you’re like me, then growing up was defined by delicious home cooked meals by mom. Coming into college, I knew how to to scramble an egg and toast a bagel. That’s an exaggeration, but not by much. The inevitable threat of cooking was delayed for a few years by this beautiful thing called the unlimited meal plan. But now it’s summer, I’m on my own and faced with the daunting task of creating reasonably nutritious meals at minimal cost.

Faced with this challenge, I settled on a childhood favorite: broccoli. This superfood is one of the more nutrient dense vegetables on the planet, according to CNN, and has proven cancer prevention abilities. It’s cheap, yummy, healthy and easy to cook. Sounds about right.

I decided to make chicken and pasta because, well, I’m not really sure. They just seemed like reasonable things to cook. But together, chicken, broccoli, and pasta create a cheap, nutritious dish that’s easy to make for someone just starting out. Hope you enjoy!

If the Feastie Girls have whet your appetite, feel free to email them and contribute to their project: and  Bon appetite!

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Cookie Monsters

This past spring, the Tufts campus was hit with a new phenomenon: a cookie craze. Unlike some brief crazes that have swept our campus this past spring (YOLO, anyone?), the cookie madness is here to stay. Surprisingly enough, the operation is a one-man show run by John, a RIT grad who bikes around campus delivering cookies, and is affectionately known to all Jumbos as the “Cookie Man.” The entire campus has adopted the Cookie Man and his Sweet Idea– he is now a part of campus culture. HerCampus Tufts praised his charm and good looks along with his cookies, Tufts Entrepreneurs Society invited him to speak at one of their meetings, and he even worked with engineering student and fan Simon Metcalf, E13, to ‘trick out’ his bike.

Needless to say, Tufts has fallen in love with the Cookie Man. Don’t believe us? Check out this video of the man himself breaking some Jackson Jills hearts at their last spring show.


Not convinced? Then check out this video of  Michael Rogove, A13, proposing to the Cookie Man.

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My (Subversive) Garden Plot

Roger Doiron, F93, founder of Kitchen Gardeners International, gave a talk at TEDxDirigo in September 2011 entitled “My (subversive) garden plot,” explaining “how gardens can re-localize our food and feed our growing population.”

Doiron spoke at the Friedman School on Oct 21, 2009. Watch the video.


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Tufts Grads put the ‘Fond’ back in Fondue

Slow Foods, an international non-profit organization that specializes in the defense of environmentally friendly, great tasting food, has had quite an influence on some Friedman School foodies. This past November, Elaine Siew, N12, took pleasure in hosting a Swiss-style fondue adventure for her fellow Slow Foods members. On the Slow Foods Tufts Blog, she explains in detail the assortment of cheese and chocolate fondue cooking options that seem to be both titillating to the taste and fun for groups of friends to share together. She describes the experience as:

a beautiful evening celebrating everything that is good and right about Swiss cheese, and proving yet again that you can never, never have too much cheese.

For more words of wisdom from Slow Foods Tufts, be sure to check out their blog for regular updates!

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Tasty Tufts Shares Dining Hall Creations

Tasty Tufts, the official blog of the Tufts Culinary Society, recently featured an array of creative and savory entree and dessert dishes made in the dining halls, offering advice on enhancing your dining hall satisfaction. One such “Dining Hall Creation” was a waffle sundae:

If you’re not carrying the latest apparel J.Crew or can’t prove that you have a different colored Longchamp bag for every day of the week, then try making your own waffle sundae that will make your table-mates drool with envy. Available only on Thursdays and Sundays at Dewick.

Other creations include homemade dijon salad dressing and a miracle burger.

The blog also features updates on new recipes, restaurants, information on notable chefs, nutrition and more.


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Eat Well With Janel

Friedman School of Nutrition Science and Policy graduate and dietitian Janel Ovrut (N’07) manages a website and blog that focuses on her love of good-tasting food that is healthy and can lead to better eating habits. Eat Well With Janel features everything from recipes to reviews and recommendations for products to try. Below is a quick recipe for an avocado bean spread that looks delicious.

Avocado Bean Spread on Chiabatta Bread


  • 3 avocados, mashed
  • 1 can pinto beans, rinsed, drained and mashed
  • 1/2 white onion, diced
  • 2 Tbsp lime juice
  • 1 tsp buffalo wing seasoning
  • salt to taste

Mash all ingredients together, spread on crusty bread, and enjoy! Watching baseball while you eat is optional.

Read more at the blog, or like the site on Facebook to follow additional updates.

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For a fancier look at the DeWick and Carmichael menus, check out, a new site with an easy-to-remember URL created by Tufts students Richard Mondello (A’12), Walker Holahan (A’12), Michael Degatano (E’13), and Teddy Wing in conjunction with Dining Services.

The menus can also be viewed on TuftsLife.


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