Posts Tagged tufts dining
Tufts Dining recently held a Strawberry Fest in both the Dewick and Carmichael Dining Halls. Strawberries were incorporated through all three meals in various forms including treats like strawberry pancakes, strawberry shortcake, and strawberry cream pie.
Ever wondered how the Tufts dining centers actually manage to get all the delicious foods you love onto your plate? Watch this video made by Tufts students Austin Bening, A13, Jake Hellman, A16 and Maya Navon, A15, for a behind-the-scenes look!
For more information on Tufts Dining, check out their tumblr.
Tufts Dining‘s third annual farmers’ market works in collaboration with the Friedman School’s New Entry Sustainable Farming Project (NESFP), which helps those with limited resources farm in Massachusetts. The market also partners with the United Teen Equality Center of Lowell (UTEC), an organization that works with underprivileged youth in Lowell. UTEC is also the source of the much-loved Magic Cookie Bars on campus – you just might find them at the next market!
Tufts Farmers’ Market
Where: Campus Center Lower Patio
When: Every Wednesday until October 10, from 11:30am – 1:30pm
Why: Get delicious, nutritious, and fresh locally-grown vegetables and fruit on campus, while also supporting local farmers and teens
Want to know how to make that infamous dining hall butternut squash bisque? Have questions about the freshness of Dewick’s veggies? Just a foodie looking for a new cuisine based site? Look no further than Tufts Dining’s new blog. The tumblr site consists of posts by Tufts chefs, dining administrators, and even a fellow Tufts student and self proclaimed food lover, Veronica Richter, A13. Visit the site to snag recipes, read bios and interviews with the chefs that create your food, and get local restaurant suggestions.
Though stereotypes of college students’ eating habits abound, Jumbos are generally known to live a healthy lifestyle, whether living in dorms or off-campus housing. These healthy tendencies are reflected in the many student-run organizations and their blogs.
Tufts Culinary Society is one of these groups. They recently wrote a very informative blog post on how to eat delicious, healthy meals on a college budget. Their suggestions included taking advantage of stores owned by Indian families, local produce and vegetables, and of course, the dining halls:
…sometimes one may feel inclined to use their meal plan to foster the creation of a home-cooked dinner, and Dewick and Carmichael are both rich with great ingredients. For example, the salad bar is full of vegetables that, in addition to adding interesting character to a salad when raw, can also be incorporated into an excellent stir-fry, stew, or pasta dish. Items that may merit particular attention are raw broccoli and cauliflower, sliced bell peppers, mushrooms, onions, and tofu. Get creative with your menu ideas—there are a lot of potential ingredients in the dining halls, from vegetables to peanut butter to chocolate chips on Sundae Sundays. Above all, be moderate and discreet when gathering your ingredients.
Another group urging students to make use of local product is Tufts Sustainability Collective. In addition to strengthening the environmental community on campus, TSC built a garden on campus and recently taught students how to plant herbs for the winter in recycled containers. If you didn’t get a chance to check learn their skills and are lacking in the fresh veggies department, have no fear, Balance Your Life, a student group committed to healthy lifestyles, has got you covered! In their blog, they detail the benefits of frozen veggies and even teach us the easiest way to cook them.
Tufts Culinary Society has “a food blog for every Tufts student, and not just those who regularly use the word umami or geek out over the latest doings of the Adria brothers …” A recent series of posts on the blog focus on “dining near Tufts,” offering students reviews of four popular eateries close to campus. Here’s an excerpt from the post on Wing Works:
Wing Works serves enormous, fried, deliciously saucy chicken wings. The buffalo wings can be made mild through “suicide” hot, and have a nice balance of heat and flavor. Rochester sauce is a unique, slightly spicy honey mustard with a hint of barbeque, and was delicious on boneless chicken. The boneless wings were good quality, without a processed texture. My food arrived about an hour after ordering it online, and the delivery guy was very friendly, even tipping his enormous cowboy hat to me as he left.
In this YouTube video put out by the Tufts Culinary Society, Tufts Dining Chef Justin teaches a meat cooking workshop for Tufts students. Instead of dropping a lot of money on a meat thermometer, Justin advises, students on a budget should buy a simple cake tester from the supermarket, which works just as well.
In coordination with an internship for Tufts Dining dietitian Julie Lampie, Andrea Schpok (A ’11) has started a blog about diet, nutrition, and eating well, all while maintaining the delicious flavors of food.
Here’s The Dish provides information about dining options at Tufts, as well as how to make great meals for yourself that provide quite a bit more nutritional value and flavor than Ramen noodles. Recently, she went behind the scenes in the dining hall to see how they make chicken and black bean soup:
Schpok also highlights various parts of Tufts Dining services, including the Tufts Farmer’s Market, which runs every Wednesday from 12pm – 2pm on the Campus Center Lower Patio until October 27.