I read today on SF Gate that UC-Berkley is taking steps to ensure that their students not only EAT better, but also experience new foods. And local foods!
And I couldn't be more excited.Today, students and faculty on the university meal plan can enjoy, every day, a
regional Indian meal devised by Manhattan star chef Suvir Saran, Vietnamese pho
and noodle salads from recipes developed by Sacramento restaurateur Mai Pham,
and vegetarian dishes conceived by best-selling Bay Area cookbook author Mollie
Katzen. Deborah Madison, the former Greens chef and cookbook author, helps the
food service staff source produce from local farms.
I remember the days of eating at the college cafeteria. And I know the effect it had on my habits and my waistline. I was privileged to have attended an institution that did offer a variety of vegetarian/vegan options, so I found myself inclined toward vegetable options. But, I remember eating my share of french fries.
I would have relished the thought of na'an at lunch... so, I think this idea is beyond stellar.
Read more!
©BURP! Where Food Happens
My son was lucky enough to get a galley kitchen in his dorm this year. He loves to eat & hates junk/fast food. (Hence, my fod blog!)
ReplyDeleteI love that the idea of eating healthy is finally trickling down!!
I went to the University of California, Davis and the food was always local and organic, they have great food service there too!
ReplyDeleteYup, I'm pretty jealous now :) I was forced to eat pasta and the like all the time at school, and that wrecks havoc on your freshman 15. I wish had choices like this back in the day :)
ReplyDeleteThat's really cool! And I thought Baylor had good food!
ReplyDeleteThat's really cool! And I thought Baylor had good food!
ReplyDelete