Culinary Services Starbucks Manager Earns Starbucks Bravo! Award

Culinary Services team member Michelle Pell, Starbucks service manager for all three on-campus Starbucks locations, recently earned the Starbucks Bravo! Award.

The award is presented to Starbucks partners who have exhibited outstanding performance with actions and behaviors directly related to their specific job description.

“I was surprised!” Pell shared. “I received the award when I was assisting Starbucks Business Manager Kurt Wisniewski during a guest lecture at The School of Hospitality Business. They showed my MSU staff profile video to introduce me and Kurt read the award and presented it to me in front of entire class.” 

Pell’s award recognizes her partnership, commitment and relentless support of the Starbucks brand at MSU. She played an instrumental role developing the Starbucks team at the Wells Hall and Broad Complex Starbucks stores, in addition to the new Broad Art Museum Café Proudly Serving Starbucks.

Pell was also recognized for being a true ambassador, with a ‘just say yes’ approach that is demonstrated daily in Starbucks stores across campus.

A team player, Pell added, “It feels great to be recognized by Starbucks for our efforts at the university.” 

Michelle Pell

OCTOBER 30: DOCTOR WHO-LOWEEN DINNER AT HUBBARD

Doctor Who-loween Poster

Hubbard Dining Hall is regenerating on October 30. As you walk in for dinner, you’ll think you're in a new Time And Relative Dimension In Space.

Allons-y to the Doctor Who-loween Dinner, where Doctor Who characters will come to life. Come dressed as a Doctor Who character to win a prize in the following categories: most accurate impersonation, best design and most creative.

There will be plenty of Dalektable food to exterminate. So grab a friend, say, “come along, Pond!” and join the Hubbard Dining Hall team for Ood-les of fun at the Doctor Who-loween dinner.

Don’t blink … or you’ll miss it!
 

Date: Thursday, October 30
Time: 5 – 8 p.m.
Location: Hubbard Dining Hall
Attire: Bow ties are cool.

 

Menu

Appetizers:

  • Mozza-Sonic Screwdrivers
  • Vortex Sauce
  • Weeping Angel Wings
  • Praise His Cheeseball with Collactin Crackers
  • Jacondan Radioactive Spuds
  • Sontaran Pepper Pods
  • Regeneration Fizz
  • The Fizzy Waters of Mars
  • No Tie Like a Bowtie and Shrimp Salad 

Soup:

  • Rory The Roman’s Farro Stew
  • Ood Soup

Core:

  • K9 Dogs with Mustard Onions
  • Fish Fingers and Custard
  • Wartime Cheese and Potato Dumplings with Fried Bits
  • TARDIS Wellington
  • Satellite 5 Mystery Take-out Noodles

Dessert:

  • Jammy Dodgers
  • TARDIS Torte
  • TARDIS Decoration
  • Dalek Crisps
  • Kaiser Kustard
  • Jelly Babies
  • Sarnian Lava Cake

RUTABAGA: RECIPE FOR HEALTH

By Peggy Crum, MA, RD, Health4U Nutritionist

Rutabagas

Mention rutabagas to most anyone from Michigan’s Upper Peninsula and you’re likely to segue into a conversation about pasties (pronounced pass-tees), savory meat and vegetable pies (perhaps a prototype for Hot Pockets®?). Pasties originated in Cornwall County, England, and immigrated to the United States with mine workers.

Rutabagas are an up-north vegetable eaten heartily by northern Europeans. The name means “root bag” in Swedish. Some skip the multi-syllable name and simply call them swedes or neeps. Others go with a descriptive name such as yellow turnip or winter turnip. Rutabagas thrive in the cool temperatures of fall and winter developing their sweetest and richest flavors only after prolonged cold weather. Since they store well in the ground and then in the root cellar after harvest, they were a staple in northern climates. Long-distance shipping of less winter-hardy vegetables has nudged the rutabaga aside.

A cross between the cabbage and the turnip, the rutabaga is a large round root vegetable with edible leaves. Impressively larger than a turnip, a rutabaga can weigh upwards of a pound and measure six inches across. Its thick purple and yellow exterior is often coated with wax before shipping to extend shelf life. Peel away the wax and skin to reveal a lovely butter-yellow flesh. Rutabagas are slightly bitter, less so than turnips. Cooking brings out their sweet yet savory flavor. If you want to serve raw rutabaga, be advised to blanch the cut pieces in salt water followed by an ice water shock.

Rutabagas pair well with butter, cream and warm spices such as nutmeg and smoked paprika. Besides being a key ingredient for pasties, rutabagas are perfect for roasting; making into soups, stews and casseroles; and mashing with other root vegetables. Clapshot, for instance, is a traditional Scottish dish made by mashing rutabagas and potatoes, then seasoning with butter and chives. Yum!

Join Culinary Services Corporate Chef Kurt Kwiatkowski from 12:10 - 12:50 p.m. on Wednesday, October 8, at the Demonstration Kitchen in Brody Square as he demonstrates his beef pasties recipe during the Health4U Recipe for Health program. Try the pasties during lunch at Brody Square, Riverwalk Market at Owen Hall and The Gallery at Snyder/Phillips.

Can’t make it to Brody Square for the event? Join us online for an MSU Alumni Association LENS live stream presentation. Learn more by watching this trailer and view the live stream here: http://new.livestream.com/msualumni/RecipeforHealthRutabaga.

Dining Hall Survival Skills from a Fellow Senior Spartan

By Anna Mooi, Culinary Services Dietetic Intern

When I came to MSU my freshman year, I remember being overwhelmed by all the unlimited meal options in the dining halls. I wanted to try EVERYTHING. I would go back for seconds or thirds and stuff myself to a level of discomfort. Also, my meal selections were all over the place ... I’d be eating meatloaf with sushi and quinoa. Talk about a hodgepodge of flavors! Now, as a senior, I have learned many tricks and secrets that have helped me establish healthy eating habits while enjoying everything the dining halls have to offer. Here are a few of my discoveries: 

  • There’s always another chance to try something. You don’t have to binge on everything all at once. The dining halls rotate their menus so you will have the opportunity to try that new dish or your favorite dish another time.
  • Be adventurous! Try new and different dishes, even if you’re picky. You never know, you may love it! With an unlimited meal plan, this is the time to branch out and take advantage of the top-quality and diverse dishes the dining halls offer.
  • Venture to new dining halls. Instead of going to the same hall day in and day out, mix it up by visiting a new one. Each hall offers different options and atmospheres.
  • Utilize the online menus. Go to eatatstate.com to find what is being served in each dining hall. You can then decide where you want to go and plan out what you want to eat beforehand to help with portion control.
  • Build a cohesive, balanced meal with flavors and dishes that go well together. It will help keep your mind and body balanced with better overall nutrition.
  • I love to stay for a while and study in the dining halls. This has the potential for disaster if you aren’t smart. Eat your meal but then try sitting somewhere where you aren’t distracted by the food or you’ll want to keep getting up to eat again every five minutes.
  • Lastly, dessert. You know you’re going to want it so be sure to save some room.

These are just some of the dining hall survival tips I’ve learned through my time here at MSU. So, enjoy, but be smart and aware in the dining halls. You probably visit them more than once a day so make it an enjoyable, social and exploratory time as you take advantage of the great food and environments MSU has to offer.

Anna Mooi pull quote

Clean Plates at State Kicks Off September 24!

Are your eyes usually bigger than your stomach? Check your plate—if you tend to have food left on your plates when you bring your dishes to the dish return, perhaps it’s time to reassess what you take. The average Spartan wastes 4 oz. of food every meal. MSU serves more than 35,000 meals a day. That’s 8,750 pounds of uneaten food left on plates daily.

Clean Plates at State is a food waste program at MSU that helps put environmental sustainability into perspective for campus dining hall students and guests. The program seeks to reduce the amount of food waste on campus through education initiatives and a recurring food waste audit at each residential dining location.

The Clean Plates at State Food Waste Audits are scheduled for the following dates:

  • September 24: Holden Dining Hall, 11:30 a.m. - 1:30 p.m., 5 - 7 p.m.
  • October 1: Hubbard Dining Hall, 11:30 a.m. - 1:30 p.m., 5 - 7 p.m.
  • October 8: Holmes Dining Hall, 11:30 a.m. - 1:30 p.m., 5 - 7 p.m.
  • October 15: The Gallery at Snyder/Phillips, 11:30 a.m. - 1:30 p.m., 5 - 7 p.m.
  • October 22: Brody Square, 11:30 a.m. - 1:30 p.m., 5 - 7 p.m.
  • October 29: The Vista at Shaw, 11:30 a.m. - 1:30 p.m., 5 - 7 p.m.
  • November 5: South Pointe at Case, 11:30 a.m. - 1:30 p.m., 5 - 7 p.m.
  • November 12: Heritage Commons at Landon, 11:30 a.m. - 1:30 p.m., 5 - 7 p.m.
  • November 19: Wilson Dining Hall, 5 - 7 p.m., 9 - 11 p.m.

Culinary Services is looking for volunteers to help with its Clean Plates at State Food Waste Audits. Volunteers are asked to donate two hours of their time to help educate students, faculty and staff on the importance of not wasting food.

Volunteers will receive a free meal ticket for any residential dining hall, not including Riverwalk Market at Owen Hall. Anyone interested in volunteering should email Carla Iansiti at iansiti@rhs.msu.edu or Majel Maes at maesmaje@rhs.msu.edu.

To learn more about the Clean Plates at State food waste audits, visit http://eatatstate.com/content/food-waste.

Sparty Clean Plates at State