WELLESLEY COLLEGE Wellesley Fresh Newsletter • November 2014 MANGER SPOTLIGHT - TOWER LOCO FOR LOCAL! Edith has over 20 years of combined industry experience in food service. She is very passionate about food and is also a serious gardener. She graduated with a Bachelor Degree in Food Service Management and an Associate Degree in Culinary Arts from Johnson & Wales University. She also studied Mediterranean Lifestyle and Culture at Apecius School of Hospitality in Italy plus, Baking and Pastry arts at Newbury College. She has worked in various industry segments; Foxboro School District, Hyatt Regency in Cambridge, Somerset Club in Boston, T.P.C. in Norton, Ganzo Restaurant in Tuscany, Spiced Spear in Newport, Sell De La Terrre in Natick, Gillette Stadium and Crimson Catering. Edith also managed her own scratch bakery for 8 years in Lower Mills. She is married and has four children. Her greatest and proudest accomplishment is seeing all four through college. Presently, she is happy being able to juggle work and school once again leading to her ultimate goal; which is to obtain a Master of Arts in Teaching Degree in Culinary (M.A.T.). Have you noticed our ever expanding local section in the Emporium? Tom Markham, Wellesley Fresh Retail Manager, is always researching new local companies and products to feature. Did you know that we work with approximately 25 different local companies for our retail locations alone? In the mood for something with a little fall flair? Try some of our new seasonal products like Vermont Maple and Sea Salt Quinn Popcorn (Boston, MA) and Table Talk Pumpkin Pies (Worcester, MA). WELCOME! Please join us in welcoming the 2014/2015 Dining Service Advisory Board Representatives: Amelia Tam: Dower House Gabrielle Taylor: Cazenove Hannah Schmidt: Munger Ilana Meeker: Munger Izzy King: McAfee Jennifer Stobbs-Vergara: Beebe Leah Hobert: Shafer Linda Zhou: Severance Pet Ramanudom: Freeman Rachel Brandon: Davis Welcome back House Council Presidents Kate O’Hanlon and Marce Castano! We are off to a great start. We have already had a few meetings and some great feedback! We look forward to our continued collaboration. Did you know many of the foods you eat in the dining hall are local too? You may have already heard of our efforts with Open Ocean and North Atlantic Seafood. Our local seafood purchases have allowed us to showcase what great seafood we have available in this area. We are helping people to experience underutilized fish species that they may not have had the opportunity to try in the past. Due to our efforts in this area, we have recently been approached by the Gulf of Maine Research Institute. They invited us to attend their upcoming Trawl to Table event. This event is a gathering of fisherman, suppliers, and culinary leaders in the industry. The goal is to bring all of these individuals together to brainstorm on how to source and promote local seafood. We are really excited to be able to be a part of events like these. We also purchase local milk, ice cream, bread (outside of our Claflin Bread program), and produce just to name a few. We work with our local produce company to get local items first before going outside of the area to source our produce. Last semester we started working with a local kelp farm called Ocean Approved. You may have noticed kelp popping up on the menu in the dining halls. The kelp farmer and owner of the company also recently visited campus and sampled out his harvest at Bae Pao Lu Chow. Hopefully you had a chance to meet him! We are always looking to expand our efforts and come up with new and exciting ventures. Wellesley Fresh Newsletter • November 2014, Continued OCTOBER EVENT HIGHLIGHT The Bread and Cheese Event was held in early October at Bae Pao Lu and Bates. We served 650 pounds of cheese during this event! Claflin Extravaganza & Fall Fest was very well attended. This event was held on a Thursday in the Tower Courtyard. We partnered with Residence Life for the fall festivities. Hopefully you were able to stop by and say hello! Our staff had a great time and enjoyed meeting all of you. Our team made over 5,000 pastries for the event including Pumpkin Truffles, Maple Bacon Whoopie Pies, Chocolate Covered Pretzels, and Cranberry Chocolate Tarts just to name a few. Mediterranean Night was held at Stone Davis and Pomeroy this past month. The menu boasted Figs stuffed with Goat Cheese and wrapped in Bacon, Mediterranean Grilled Redfish, and hand rolled Stuffed Grape Leaves. UPCOMING EVENTS November 5th we will be featuring a Farmers Market themed event. The event will be held in all dining halls and feature farm fresh and local foods throughout the menus. Yes, its back… Lobsterfest at Bates! November 12th Bates will feature a lobster themed menu. All dining halls will celebrate our Thanksgiving Harvest event on November 19th. Come and enjoy a delicious array of traditional comfort foods as well as new twists on the traditional fare. TIP FROM THE DIETITIAN Mindful eating: Practice eating with awareness. Focus on each bite, listen to your body, and without judgment, notice how you feel before, during, and after eating. RECIPES FROM HOME Thank you to everyone that submitted recipes for the Recipes from Home event! We hope you enjoyed the event as much as we did. This was our largest group of recipe submissions yet. We received recipes from every category, including desserts for the bakeshop. If you really enjoyed a particular recipe let us know. We are currently working on our next rotation of menus that will debut after Thanksgiving break. Our goal is to feature some of the more popular recipes in our upcoming winter menu! We are still compiling recipes for our next Recipes from Home Event. We are looking for International Recipes too! Do you think you have a better international recipe than one we are currently using? We are always looking for feedback and suggestions. Send it in to us! Think you can make it more authentic and you want to show us a different technique? Join us in the kitchen! If you are interested in submitting recipes for consideration go to www.wellesleyfresh.com to submit. FALL STUDENT SURVEYS Thank you to everyone who completed the Fall Survey! We are currently compiling data and will be using much of the information gathered for future planning. Stay tuned for updates… EMPORIUM SPECIALS Pumpkin Tazo Chai Latte A delicious blend of our Tazo® Chai Latte, steamed milk and Fontana™ Pumpkin Sauce mixed together for a seasonal treat. Pumpkin Latte A delicious blend of pumpkin and traditional fall spice flavors combined with Starbucks® Espresso Roast, freshly steamed milk and topped with whipped cream.