Too often we are engaged in many other activities at meal time and as such we are never fully aware or present for our meal. We may be working on our computers while we eat, eating in front of the television or in our cars, or eating while standing up or on the go. The point is that most of us do not slow down so that we can truly enjoy our meals. In doing so, we shortchange the physical and psychological experience of eating. …
BY: COLLEEN O’CONNOR FOR NDWORKS
Forty-four years ago, Helen Hiatt came to the Huddle for a job interview. “I thought I would be there for an hour or so, but the manager at that time, Mr. Farrell, asked me if I could start that day,” said Hiatt. She has been at the Huddle ever since.
Celebrating her 90th…
Executive Chef Don Miller, CEC, AAC, CCE, of Notre Dame Food Services was honored to be named as one of 15 finalists for the 2011 Chefs Collaborative Sustainability Award. Chefs Collaborative initiated its Sustainability Awards in 2010 to recognize individuals who have played an exemplary role in changing the sustainable food landscape. Each finalist is deserving of special recognition for their contributions to both food and sustainability.…
Zeeland Farm Services is the provider of Notre Dame Food Services cooking oils. Zoye oil is a great choice, produced sustainably from 100% locally grown soybeans. This locally produced oil provides the health benefits of Omega 3 and Omega 6 fatty acids, and much more.
With the leaves changing color and football season in full swing, we know that fall is upon us. With this change, Greenfields is offering a new menu showcasing fall specialties. Available now, this menu offers seasonal items such as Harvest Stew, a blend of winter squash, sweet potatoes, turnips, corn & beans, kale, and Israeli couscous in a rich vegetable stock. …
At the latest nutrition and culinary presentation at Greenfields, we explored some key gardening ideas, ways to extend one’s harvest, nutritional principles, and some delicious recipes.
The Notre Dame Campus Community garden may have touched you even if you have never been there.
Grow Irish! The Campus Community Garden helps to improve the quality of like on campus by giving access to
September 3rd was not only the premier of the 2011 Fighting Irish Football Team; it was also the premier of the newest food service concept on campus. Recker’s launched its Tandoori station just South of South Dining Hall. This concept is available game days only.
Tandoori is a cooking method that roasts marinated meats over an intense fire in a Tandoor (Indian clay pot ovens). Traditional tandoors are buried in the ground. Our portable tandoor simulates these clay ovens. The meats are cooked on skewers in a smoky, extremely hot environment. …
Are you looking for a value or something new and different? Notre Dame Food Services offers specials in all of our operations.
On August 10, 2011, Chef Donald Miller, Notre Dame Food Services Executive Chef and Jocie Antonelli, Notre Dame Food Services Nutritionist and Registered Dietician, presented the benefits offered by summer fruit: Fruits are one of the five main food groups. This group is full of vitamins, minerals, fiber, enzymes, phytonutrients, and more. In fact, fresh fruits (and vegetables) are so full of nutrients, it is almost impossible to count by hand. The Handbook of Phytochemical Constituents of Generally Regarded as Safe Herbs lists nearly all fresh fruits and vegetables as having roughly 10,000 nutrients! This is why we must eat our fruits and vegetables, rather than trying to rely on taking vitamin and mineral supplements. …
Notre Dame Food Services dining halls reached record counts* again during the 2010-2011 academic year. The combined efforts of both North and South Dining Hall served over 2 million meals last year hitting an all-time high of 2,140,000 meals served. This number is up by 20,000 meals from the prior year. These meals are only a portion of those served by Notre Dame Food Service with a multitude of restaurants, catering, vending, and religious houses all increasing this total. Our participation continues to rise. Last year’s increase included over 5,000 meals used by faculty and staff and an increase in student athlete participation through training tables. Marc Poklinkowski, General Manager of South Dining Hall, attributes this rise to the economic pressures facing today’s student. “We’ve actually seen a total increase of 100,000 meals compared to three years ago. The first couple of years of increases was directly correlated with the economy. This past year, both dining halls have concentrated on quality, and have also improved our variety various ways. Students have responded positively to the changes, and we’re seeing that result in even higher counts, even with an economy that is slightly improving” says Poklinkowski. …
Notre Dame Food Services is proud to announce many accomplishments from the past academic year in the area of sustainability. We continue to make great strides in waste reduction and sustainable purchasing.
Over the course of the 2010-2011 academic year, the amount of trash that we discarded decreased by another 16% in our largest dining hall. This is after a reduction of over 50% from the 2008-2009 year. This can be attributed to continually increasing recycling efforts and our work to dispose of food waste through the water treatment system where it is considered composted. …
NDFS goes mobile with dining hall menus and account balances.