Word: vegetarians
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...would like to thank Dean Dingman for continuing to increase food literacy among Harvard students—particularly when it comes to vegetarian cuisine. A recent survey by Aramark, a leading food service provider, concluded that nearly a quarter of college students are actively seeking vegan options when they sit down to eat, for reasons ranging from their own health to environmental concerns to of course cruelty to animals. As such, it’s more important than ever for HUDS to meet this growing demand for creative and cruelty-free meals...
PETA'S sexy vegetarian Super Bowl ad rejected. NBC saves nation from vegetable malfunction...
Dean of Freshman Thomas A. Dingman ’67 opened his home to 12 freshmen for a lesson in home cooking—sustainable, vegetarian cooking adapted from the Harvard University Dining Services menu. Over fifty students requested to participate in the free, limited-space class that was organized by the HUDS Food Literacy Project (FLP) and the Freshman Dean’s Office. HUDS Executive Chef Lawrence R. Kessel and Currier Chef Christopher Tighe demonstrated a variety of cooking techniques that featured ingredients used by dining hall chefs. The menu: delicata squash with browned butter and sage (Harvard...
...student demand, there will be more fruit variety in the winter menu. Beside the current staples, apples and bananas, students can expect a rotation of citrus fruits like tangerines, clementines, and mineolas, as well as kiwis, plums, and peaches. HUDS is also addressing students’ request for more vegetarian options by featuring two hot vegetables at every lunch and dinner, such as brussels sprouts, sautéed spinach, kale, savoy cabbage, swiss chard, sautéed mushrooms, and peppered turnips. Sunday brunches will feature a bagel bar with flavored cream cheese, smoked salmon, and preserves; dessert stations with...
...Bravo's Top Chef, Tom Colicchio turned to his fellow judges and wondered how long until Ben & Jerry's came out with one.) But the real mass-market shift started two summers ago, when Vosges Haut-Chocolat put out the $7.50 Mo's Bacon Bar. "I was a vegetarian at the time," says owner Katrina Markoff, who trained at Le Cordon Bleu, "but I decided to make an exception for bacon." To her shock, the bacon bar became her best-selling item and is now available in more than 200 stores...