Week of Oct. 24: Food Day events

October 22, 2011 under CANR News, Events

The University of Delaware community is invited to join the College of Agriculture and Natural Resources, Food Science Club, Dining Services, Food Bank of Delawareand millions of Americans in celebration of national Food Day on Monday, Oct. 24.

Food Day is a national campaign to draw attention to celebrate healthy, affordable foods produced in a humane, sustainable way and to fix the food system by:

  • Reducing obesity and diet-related disease by promoting safe, healthy foods.
  • Supporting sustainable family farms and cutting subsides to huge agribusiness.
  • Ending urban and rural “food deserts” by providing access to healthy foods.
  • Protecting the environment and farm animals by reforming factory farms.
  • Promoting children’s health by curbing junk-food marketing aimed at kids.
  • Obtaining fair wages for all workers in the food system.

The Food Science Club will host two events on Monday, Oct. 24.  From 12:30-2:30 p.m., club members will be at Trabant University Center with information about Food Day’s mission, signing up students to volunteer with the Food Bank of Delaware.

Also on Monday, from 5:30-7 p.m. in the Townsend Hall Commons, the Food Science Club and other food-related clubs at UD will host a panel discussion about important food related issues.  After the discussion, participants will be invited to stay and carve local pumpkins and enjoy local UDairy Creamery ice cream. Participants are encouraged to bring non-perishable food items to the event to donate to the Food Bank of Delaware.

In addition, throughout the week, bins will be available at all residential dining halls for students to drop off non-perishable food items for the Food Bank of Delaware.

On Thursday, Oct. 27, UD Dining Services will host Local Garden Harvest dinners in Kent, Pencader, Russell and Rodney dining halls from 5-7:30 p.m. featuring local and sustainable ingredients.

The UD Dining Services menu for the Local Garden Harvest dinner includes:

  • Butternut squash and apple soup made with locally grown butternut squash, roasted and blended with apples and farm fresh cream.
  • Chicken, potato and kale soup made with locally grown kale served in a tomato base soup.
  • Carved apple glazed pork loin served with a side of caramel apple bread pudding.
  • Monterey Aquarium Seafood Watch approved flounder seasoned and encrusted, served with sweet and tangy cabbage slaw and fresh Old Bay chips.
  • Homemade herb infused biscuits topped with exotic local mushroom ragout.
  • Zucchini, squash and onion sauté.
  • Locally grown, baked sweet potatoes with toppings (honey butter, cinnamon and sugar, marshmallows).
  • Chicken and waffles drizzled with UD’s own farm fresh Dare to Bee honey.
  • Organic whole wheat pasta served in a light tomato sauce.
  • Bacon, apple and cheddar panini on eight-grain sliced bread.
  • Succotash salad.
  • Mixed green salad with apples, cranberries and candied pecans topped with a Chaddsford Winery vinaigrette.
  • Assorted dinner rolls.
  • Gooey pumpkin cake.
  • Cranberry and apple strudel with maple glaze.
  • UDairy Creamery taste testing (and voting) of final two contest flavors: Blue Hen Tracks and All Nighter.
  • UDairy Creamery Pumpkin Roll ice cream.
  • Spiced hot apple cider.

Sponsored by the nonprofit Center for Science in the Public Interest, Food Day is sponsored nationally by more than 50 organizations including Slow Food USA, the Sierra Club, the National Sustainable Agriculture Coalition and the National Farmers Market Coalition.

View this article on UDaily.


Russell Dining Hall introduces UDairy as primary ice cream provider

March 11, 2011 under CANR News

The University of Delaware’s Russell Dining Hall hosted a kick off program on Monday, March 7, to celebrate the naming of UDairy Creamery as its primary provider of ice cream.

Robin Moore, director of operations for UD Dining Services, said the announcement was another feature of the “Elevate the Plate” program initiated in fall 2010 and designed to raise the residential dining experience to new heights.

To view photos of the UDairy kick off event at Russell Dining Hall, see the UD Dining Services Facebook page.

“Our plan from the very beginning was throughout the year to continually enhance the dining features at our facilities, so Russell being the one dining facility that can provide hand-dipped ice cream, we thought it was fitting to utilize the University’s creamery program,” Moore said.

Moore said Dining Services will offer UDairy’s 10 different flavors available, with plans to rotate through those flavors while identifying the students’ favorites.

Given past experience with UDairy products, Moore said that she expects the favorites to be Cookies and Cream, Creamsicle and Mint Chocolate Chip.

“I suspect that those will be the top again but we’ll see in a few weeks,” she said.

As to her own personal favorite flavor, Moore said that she enjoys the Creamsicle and the Peach ice cream.

Moore is also hoping for a flavor to be made specifically for the Russell Dining Hall to be served in the fall.

Toppings available include butterscotch, hot fudge, chocolate and rainbow jimmies, Oreo cookie crumbles, and on occasion walnuts and cherries.

They also feature sugar cones for both soft serve and hand dipped ice cream.

Of the decision to make UDairy Creamery the primary ice cream provider, Moore answered simply that they made the decision, “Because we are UD.”

For more information on the UDairy Creamery, see the website or the Facebook page.

Article by Adam Thomas

The article can also be viewed online on UDaily by clicking here.