Cornell University last month held its first World Cuisine Night to give guests a taste of the global flavors offered on campus. Students could use one meal swipe (or spend $10) for a “passport” that gave them entry into 10 dining halls on the Ithaca., N.Y., campus. Each eatery served a different sort of global cuisine, including Middle Eastern, North African and Pacific Rim.
The College of New Jersey offered diners a peek into the connection between food and science with a dining services event boasting a “biologically diverse” menu. Attendees could get a taste of such offerings as cheddar insect larvae and cumin-roasted lamb.
Henry Ford West Bloomfield Hospital sought to draw the community with a three-part cooking series showcasing global flavors. The West Bloomfield, Mich., hospital tied the March events into National Cooking Month, offering tips for preparing Mediterranean, Tuscan and Indian eats.
To celebrate the start of baseball season, Ohio State University in Columbus set aside a day to serve a selection of ballpark foods in its Traditions at Kennedy dining hall.
With the help of parent volunteers, a New Hampshire school district offered its elementary and middle schoolers a month of international cuisine, featuring different global dishes each Thursday, such as a Welsh potato-leek cream soup and Moroccan braised lamb with couscous.
A study by consultancy AlixPartners suggests commitments aren’t aggressive enough to meet a reduction objective set by the Science Based Target initiative.
The final bill increases meal reimbursements and extends some waivers, however, it will no longer provide free meals to students who qualify for reduced-price ones.
In summer, schedules tend to be more fluid and mealtimes, a bit less defined. Snacks can fill in when activities overlap lunch or dinner or when guests are on the go. These five recipes are easy to make ahead or prepare quickly.
