Tonight, the Michigan State Football team will open the 2014 season in prime time against Jacksonville State. As the Spartans kick off another season, the MSU Concessions team is as well, with new enhances to the guest experience at Spartan Stadium.
Concessions has added a new Sparty’s Beefsteak cart to the northeast plaza entrance at Spartan Stadium. This cart orders made-to-order food, prepared in front of guests, including Sparty’s Beefsteak, Italian Beef, Bacon Beef and Cheddar, Beefsteak and Sausage, and Loaded Steak Nachos.
Campus-made Udder Delights are the exclusive ice cream sandwich at MSU Concessions. These locally sourced, campus-made premium ice cream sandwiches are prepared in partnership by the College of Agriculture and Natural Resources and the Division of Residential and Hospitality Services at MSU. Udder Delights are made with MSU Bakers cookies and MSU Dairy Store Vanilla Bean ice cream. Two flavors are available for guests: the original Udder Delights Swiss Chocolate Chip sandwiches and Udder Delights Classic made with MSU Bakers chocolate chip cookies.
MSU Concessions also added a large-volume popcorn popper to the west concourse near Section 23 that produces fresh, hot popcorn throughout the game. This location features a butter and seasoning station. In addition, a Spartanville location was added to Section 9 on the east concourse. This stand sells Johnsonville bratwurst and sausages, served on warm pretzel buns and offered with a choice of toppings: fire-roasted peppers and onions, warm sauerkraut and melted cheddar cheese sauce.
To celebrate the 2013 Rose Bowl team, MSU Concessions is offering a souvenir popcorn bucket at many concession stands.
Download a PDF map of Spartan Stadium with vendor locations. To view the entire list of food offerings at Spartan Stadium, click here.
Receive a free Grande beverage of your choice from our on-campus Starbucks locations by participating in the Starbucks Scavenger Hunt.
From now until October 1, purchase one item of your choice at our Broad Business College location and one item of your choice at our Wells Hall location. Hand the scavenger hunt card to your barista for validation. Once you have visited both locations, you may redeem your card for a free Grande beverage of your choice at any of our three on-campus Starbucks locations. The free beverage must be redeemed by October 31, 2014.
Starbucks is located at Wells Hall, the Broad College of Business and the Broad Art Museum Café Proudly Serving Starbucks. Visit www.eatatstate.com/content/starbucks for our Starbucks hours of operation.
By Peggy Crum, RD, Health4U Nutritionist
Peppers and chiles are members of one big happy family with lots of variety. In general, chiles are the hot, spicy ones and peppers are the mild, sweet ones. On the Scoville scale that ranks chiles and peppers according to heat, bell peppers are at the very bottom. Unripe, bell peppers are green and rather bitter. As they are left on the bush, they begin to lose their green color. Fully ripe, bell peppers are completely red (or orange, yellow or purple depending on the cultivar) with thick, juicy walls and sweet, fruity flavor.
Red bell peppers begin to appear in farmers markets in August and continue until the first heavy frost, usually mid-October. They are more expensive than green bell peppers because they take more time to grow. Look for peppers with smooth, firm and shiny skin without soft spots and wrinkles. Store them whole and unwashed in a plastic bag in the refrigerator; use within 3-4 days.
The skin of peppers becomes thick as they mature. Roasting loosens the skin for easy peeling and develops a smoky flavor in the flesh.
- Thinly slice off the ends of the pepper. Remove the green stem from the top. Pull the core out of the pepper.
- Slit the pepper open and lay it flat. Use a sharp knife to remove the remaining white of the ribs.
- With skin side up, arrange the prepared pepper pieces including the ends on a baking sheet. Flatten the pieces as much as possible by pressing with your hand.
- Broil close to the burner until pepper skin is uniformly charred and flesh is still firm.
- Place in a covered bowl or closed plastic bag for 15 minutes. Now the fun part—pull the charred skin off in large strips. May rub gently with paper towel but never wash. Your peppers are ready to add a sweet, smoky element to any recipe.
Join Culinary Services Corporate Chef Kurt Kwiatkowski from 12:10 - 12:50 p.m. on Wednesday, August 6, in the Demonstration Kitchen in Brody Square as he demonstrates his stuffed red pepper recipe during the Health4U Recipe for Health program. Try the red bell peppers for lunch at Brody Square, Riverwalk Market at Owen Hall and The Gallery at Snyder/Phillips!
By Gina Keilen, Culinary Services Registered Dietitian
The word “organic” can be used quite liberally and it can mean different things to different people … healthful eating, farms, expensive. But what does it actually mean? According to the U.S. Department of Agriculture (USDA), organic foods are grown using methods that “preserve the environment and avoid most synthetic materials, such as pesticides and antibiotics.”
Farmers and food producers have to follow specific requirements in order to be certified organic and label their food with the USDA organic stamp. While the nature of organic may bring to mind farmers producing healthier foods, keep in mind that organic is a rather broad definition. Its basic guidelines may create images of better farming practices, but the requirements speak little about the farm’s practices and food quality. A large corporate farm may be certified organic but they use tight-spaced cages, while a small farm where their animals are pasture-raised with organic practices may not be certified due to the expense and time involved in certification. If you can visit a local farm or talk to them at farmers markets to learn about their practices, this may be more important than a label they may or may not have.
A common belief is that organic foods are healthier. Is it true? Yes and no. Because organic certification rids the use of chemicals, yes, it can be healthier because you aren’t putting chemicals into your body. However, organic fruits and vegetables contain about the same amount of vitamins and minerals as conventionally grown produce so, from a nutrition standpoint, they are similar. In some cases, it can come down to costs. Organic is typically more expensive, due to not only the certification, but because this method of farming requires more manual labor in maintaining the crops.
Culinary Services does provide some organic options. Working as partners with the Student Organic Farm (SOF), all the dining halls build as much of the SOF’s fresh produce into their menus as they can. Just outside of Brody Square, the Bailey GREENhouse & Urban Farm grows herbs and produce year-round used at Brody Square. The Eat at State ON-THE-GO food truck also supports the farm, using greens and tomatoes on the award-winning MSU’s own Smoked Cheddar Cheeseburger and in a majority of specials.
So, what’s the best approach? If you have access to (and can afford) organic foods, their lack of pesticides and benefits to the environment makes them a good choice. If you get to know a local farmer, ask them about their pesticide use and farming practices, and try to support them. When it really comes down to it, if you are eating fruits and vegetables, whether conventional or organic, it’s always good for you!
(Learn more about MSU’s Student Organic Farm at http://www.msuorganicfarm.org. Or visit the farm stand on Farm Lane every Thursday through October from 11 a.m. - 5:30 p.m.)
Gina Keilen is a registered dietitian and culinary coordinator for Culinary Services. If you have food allergies or intolerances, or are required to follow a special diet, Gina can help provide you with resources and information to help you make safe choices while still having a great dining experience when you Eat at State. Gina can also help you to eat healthy—our dining halls offer an incredible amount of all-you-care-to-eat options. Since many of our platforms offer made-to-order dining, you are in control of what you eat and how much, and Gina can help you decide what is right for you.
Nestled among the oldest brick and mortar buildings Michigan State University’s campus, Landon Hall has been given new life. In May 2013, renovations began at Landon Hall, including Landon Dining Hall—the first major renovation at Landon Hall since it opened in 1947. After 14 months, the new Heritage Commons at Landon will proudly reopen its doors as MSU’s newest renovated residential dining facility August 23, 2014.
The fully renovated dining hall features three entrée venue stations, serving a variety of items:
Sizzle: An old-fashion diner offering a mixture of made-to-order and prepared sandwiches and entrées, vegetarian and fusion cuisine.
Landon Bistro: A rotisserie oven venue serving a variety of dishes including chicken, beef, pork and salmon, as well as sides.
Global Flavors: Casserole-style dishes with international flair and deli sandwiches.
Heritage Commons also features an entrée salad area bar:
Grains and Greens: Hot breakfast in the morning; salad bar in the afternoon and evening including an entrée salad and soup.
Throughout the process, architects SmithGroupJJR and Mesher Shing McNutt and The Hysen Group consultants worked to keep the architectural integrity of the historic facility. The dining hall has been expanded to increase the serving area for dining pleasure and approximately 160 seats have been added to Heritage Commons, for a total of 350 seats. Heritage Commons extends through three easily accessible levels, each with its own unique, classic design. The specialty concept restaurants on the main floor offer a wide variety of menu selections to appeal to every palate. The second level showcases dining with a classic library setting paying tribute to Linda Landon as the university’s first female librarian. It will feature half-booth seating as well as tables and chairs. To embrace the ambiance of a library, hardwood bookshelves are prominent throughout this level. The second level also features the Ivy Room, a private dining room. The third level offers guests an intimate dining setting, which will be furnished with traditional tables and chairs. With all three levels combined, the seating has nearly doubled from 191 seats before the renovation, to approximately 350 seats.
Heritage Commons will serve breakfast, lunch and dinner daily from 7 a.m. – 8 p.m. As part of MSU RHS’ commitment to sustainability, Heritage Commons is a trayless dining hall. Students will be able to get a complete meal at each of the venues, which will include an entrée and various sides. The Union Food Court will continue to serve North Neighborhood students as an all-you-care-to-eat late night dining option.
Heritage Commons is the sixth of seven major renovations since the 2009 Dining Master Plan including Brody Square, Riverwalk Market at Owen Hall, Holden Dining Hall, South Pointe at Case Hall and The Vista at Shaw. Akers Dining Hall is currently under construction and will reopen January 2015.
Landon Hall has received upgrades for its residents as well. Landon, a popular choice for music majors and students trained in the arts, now has four private, soundproof music practice rooms. A grand piano will be available for student use in each. More studying and gathering space has been added in the residential living wings. The building is now accessible with the installation of elevators and sprinklers were added to bring the building up to code with fire safety. Wireless internet access has been installed throughout Landon Hall, and kitchenettes are on each floor in the living wings. Community bathrooms, carpet, lighting, paint, heating and vents, windows, blinds and furnishings have all been updated in the hall.
For more photos of the dining hall construction project, visit facebook.com/eatatstate.