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Weekly Wisdom – Food Rules…. Avoid food products that contain high-fructose corn syrup (HFCS)

October 23, 2012
Sherri Meyer, MG Registered Dietitian,

Food Rules…. Avoid food products that contain high-fructose corn syrup (HFCS)

  • Packaged foods containing HFCS are reliable markers for highly processed foods
  • HFCS is added to foods not traditionally sweetened; avoiding them will cut sugar intake
  • Sugar is sugar.  “NO HFCS” & “Real Cane Sugar” claims wrongly imply these products are healthier.

Source: Michael Pollen Food Rules

 

Food Week & Our Fall MeadowFed

 

 Tomorrow we begin celebrating Food Week here at Guilford. Students came up with the idea of turning National Food Day into a week long event with movies, speakers, cooking demos, a farmers market here on campus, a fermentation dinner, and of course, or bi-annual Meadow Fed dinner at the Guilford Farm.

Learn more about each of the events here or here.

Having a whole week of events celebrating food, and educating people about where it comes from and how that affects our bodies and planet is my bread and butter. That’s why I’m here. But by far my favorite part of the whole thing is the Meadow Fed Dinner.

Last year at about this time a student, Bennett Christian, came to us hoping to do a dinner at the farm to celebrate the end of the harvest season, and give the Guilford community a chance to enjoy its young farm. Since that dinner we’ve done three more. This farm meal thing has taken on a mind of its own, and now we’re going to be doing four or five of them a year! Almost everything we serve at these meals comes from the Guilford Farm or other North Carolina farms and family owned businesses.

The idea of farm to table can be abstract, and easy to ignore if you’re not already tuned into the locavore movement. There is nothing abstract about eating vegetables while sitting just a few yards away from where they grew. Even the most traditional of eaters knows somewhere down in their gut that being close to the earth that your food came from, and the people that grew it is a good thing. That experience feeds people in a way that fast food can never hope to.

I could ramble on about how amazing the food will be, or how it will change your life, but won’t. Don’t take my word for it, find out for yourself. Join us this Thursday at the Guilford Farm (past the soccer field and the New Garden Friends School) from 5-7:30pm for some tasty local food and good company.

The sweet side of bitter greens

October 17, 2012
Sherri Meyer, MG Registered Dietitian,

This past week hasn't provided much inspiration for meals given my oldest son Oliver has been laid up with the GI bug.  In between cleaning up messes I haven't exactly been inspired to prepare gourmet meals in the kitchen.  However, I still need to eat, and despite some unpleasant scents (before cleaning with a vengeance) my hunger has not dissipated.  In a lucky turn of events, I received an abundance of greens from our CSA, and at the same time I stumbled upon this 'no cook' method for bitter greens. This is a delicious, quick way to prepare kale, spinach and any other green that comes your way.  The beauty is that I can prepare the greens in 2 minutes flat and sit down and enjoy a nutritious meal.  Yesterday I made the greens, boiled some whole wheat pasta and voila, my dinner.  Of course, now that Oliver is back to feeling well I expect "bitter" greens will not be on the nightly menu (well maybe just for me).

Source: eatingwell

Curried Pumpkin Mousse

Curried Pumpkin Mousse
Makes 3 cups

1/4c – minced shallot
2T – unsalted butter
2 1/2t –
curry powder
2t – chopped fresh thyme
2c – canned solid-pack pumpkin
8oz – local goat cheese, softened
3 –
heads belgian endive
1/2c – walnuts or pepetitas, lightly toasted & finely chopped

  1. Cook shallot in butter over low heat, stir, until soft
  2. Add curry, S&P
  3. Continue cooking & stirring for 1 minute
  4. Puree pumpkin & goat cheese
  5. Add shallot mixture & chopped thyme
  6. Chill, pipe onto ends of endive leaves, sprinkle with nuts

You may also serve as a dip with other vegetables, sliced local

 

November recipe: Curried Pumpkin Mousse

Curried Pumpkin Mousse
Makes 3 cups

1/4c - minced shallot
2T - unsalted butter
2 1/2t -
curry powder
2t - chopped fresh thyme
2c - canned solid-pack pumpkin
8oz - local goat cheese, softened
3 -
heads belgian endive
1/2c - walnuts or pepetitas, lightly toasted & finely chopped

  1. Cook shallot in butter over low heat, stir, until soft
  2. Add curry, S&P
  3. Continue cooking & stirring for 1 minute
  4. Puree pumpkin & goat cheese
  5. Add shallot mixture & chopped thyme
  6. Chill, pipe onto ends of endive leaves, sprinkle with nuts

You may also serve as a dip with other vegetables, sliced local

 

Trash Talk – Still making the case for recycling

October 16, 2012
Becky Tweedy, Assistant to the President

Still making the case for recycling

1,500 – Gallons of water it takes to make just one single drive-through order: hamburger, fries, & soda; including the water needed to grow potatoes, the grain for the bun & the cattle, and everything for the soda.
5,500,000 – Number of boxes of software thrown away each month
100,000 – Number of CDs thrown away each month
$370 mil – How much could be saved in landfill dumping fees if all Americans recycled their junk mail instead of trashing it!
Think about it!  Will you take a small step to help?

Source: The Green Book 

Weekly Wisdom – 5 Foods to beat cancer… Part 2

October 16, 2012
Sherri Meyer, MG Registered Dietitian,

5 Foods to beat cancer…Part 2
Parsley: This herb may inhibit cancer-cell growth. Add a couple pinches to dishes daily.
Coffee: Drinking about two 12 ounce coffees per day may lower your risk of breast cancer.  Antioxidants in coffee may offer protection against damaged cells that can lead to cancer.

Source: EatingWell 

 

BioFuel Comes Full Circle

 

  Here at Guilford Dining we’ve been recycling our used fryer grease with Piedmont Biofuels for years. We knew that this awesome company took the used fryer grease and turned it into something useful, but until recently “something useful” was an abstract idea, not something specific. Last Thursday I took a trip to Cane Creek Farm to pick up some incredible pork for our annual Feed the Difference dinner, and couldn’t resist the temptation to stop in for a snack at The Saxapahaw General Store. I was pleasantly surprised to see a Piedmont Biofuels pumping station at the store. It’s kind of cool to see first hand that our fryer grease is getting put to good use. It’s even cooler to know that Guilford College is working towards switching some of its fleet over to using that same biodiesel, and that we’d have our own pumping station here on campus, too!

Feed the Difference ’12

Here’s our menu for this year’s Feed the Difference dinner here at Guilford. Click on the links for more info about the farms that have grown for us, and check back soon for features on these farmers and producers.

Fresh for You/Action
Grits & Greens

Boonville Grain Grits & Faucette Farm Greens- Vegan without additions

Goat Lady Dairy Cheese, Neese’s Sausage


Main Line
NC Pork BBQ
Cane Creek Farm Pork
Roadside BBQ Chicken
Hopkin’s Chicken
Baked Sweet Potatoes w/ Fixins-Vegan
NC Sweet Potatoes, Homeland Creamery Butter, Neese’s Bacon, Ashe County Cheese
Braised Greens -Vegan
Cottle Farm Greens
Ratatouille-Vegan
Guilford Farm Sweet Peppers and Eggplant, Sunburst Tomato Company sunburst tomatoes & Somerset Farm garlic
Oven Fried Tofu- Vegan
Twin Oaks Tofu- Louisa VA
Spoonbread
Boonville Grain Cornmeal

Salad Bar
Guilford Farm & Faucett Farm mixed Greens
East Carolina Organics roasted butternut squash, 

Sunburst Tomato Company sunburst tomatoes

Guilford Farm Sweet Peppers
NC Sweet Potato Salad
Homeland Creamery Buttermilk Ranch Dressing
M&M Farm Cantaloupe

Panini Station
Butternut Squash Soup
East Carolina Organics Butternut, Homeland Creamery Cream
Vegetable Stew
Grilled PB&J sandwiches, Grilled Cheese
LOAF Bread, Benjamin Vineyards  Muscadine Jelly, Ashe County Cheese

Vegan Station
Hot Apple Cider Floats
Local Unfiltered Apple Cider
Vegan Vanilla Ice Cream
Homeland Creamery Ice Cream

Desserts
Pumpkin Dump Cake
Faucett Farm Flour, local pumpkin
Scratch cookies w/ local flour
ginger cookies, snickerdoodle

Gearing up for 5th Annual Feed The Difference

This past week I’ve been doing a lot of running around and making phone calls to ensure that all of the fantastic local products we’re using for our Feed the Difference meal would find their way to our walk-ins and shelves before Tuesday.  It’s easy to forget, sometimes, that food isn’t just something we buy from the grocery store or a distributor, food is life. Feed the Difference is one opportunity we have to really take the time to appreciate the people that grow our food, the places our food comes from, and the impact that our eating decisions have on our world.

In sitting down to write the menu for our FTD dinner here at Guilford, I was struck by the number of choices we have for good clean food. There were so many choices available we just couldn’t include them all, how cool is that? I also realized that while I’m fortunate enough to be able to go out to the farms we buy from and shake hands with the incredible people that raise the food we serve, our customers rarely get to have that experience.  To help with that, I’ve come up with a couple of ideas.

First, there’s the market. During the FTD dinner, we will have a couple special guests in the dining hall. Korey Erb, the Guilford Farmer will be around to sell a few of his wares and talk to you about what he grows and how he grows it. We’ll also have Robert Roth from LOAF bakery here to sample some of his incredible bread that we’ve just started using. And last, but not least, we’ll have some representatives from the Campus Kitchen Project on hand to help us take a look at how much food we waste, and their special way of putting food that would otherwise be wasted towards feeding the hungry.

Second, I thought this would be a great time to launch a Featured Farmer program.  Throughout the dining room for FTD, look for signs that share the story of the incredible farmers we buy from. Take the time to appreciate the fact that each tomato or leaf of lettuce was picked very carefully by hand.  When you bite into the BBQ we’re making from the pork from Cane Creek Farm, think about the work farmer Eliza Maclean had to do to raise those hogs in a pasture instead of a cage.  I think hearing these stories will make the food that much more enjoyable, so to that end, I’ll be doing a monthly feature of one farmer and the food we buy from them.  Check back here, or on signs in the dining hall for the stories of where your food comes from.

We are truly fortunate to have so much incredible food being raised right here in our own back yard. Thanks for taking the time to share it with us!

We look forward to seeing you on Tuesday!