It’s finals week—the MSU Spring 2015 semester is coming to an end and summer break is around the corner. MSU’s on-campus Starbucks locations are welcoming summer as well, offering some new and favorite summer beverages.

Enjoy the new S’mores Frappuccino with delicious, gooey layers of milk chocolate and marshmallowy whip below a creamy blend of graham, coffee, milk and ice, and finished off with more marshmallowy whip and a crunchy graham cracker crumble. Or, if you enjoy other Starbucks summer favorites, the Caramel Ribbon Crunch is back for a limited time, featuring buttery caramel syrup blended with Frappuccino roast, milk and ice, and topped with a layer of dark caramel sauce, whipped cream, caramel drizzle and crunchy caramel sugar topping.

Join us for Happy Hour! Enjoy half off any Frappuccino at our on-campus Starbucks locations from 3 – 5 p.m., May 1 through May 7 and 1 – 3 p.m. on Friday, May 8! My Starbucks Rewards® (MSR) members receive an additional hour of Happy Hour from 5 – 6 p.m. May 1 through May 7.

S'mores and Caramel Ribbon Crunch Frappuccino outside Starbucks at Wells.

For a limited time, Starbucks is excited to introduce a fun, new and undeniably cute way to enjoy Frappuccino blended beverages! Starting May 11, you can enjoy the new Mini Frappuccino blended beverages. Customers have been asking for a smaller size Frappuccino blended beverage to enjoy smaller portions and fewer calories while still enjoying a full-flavored treat.

If you crave a hot beverage for the chilly mornings, look forward to Teavana Youthberry and Pineapple Kona Pop brewed teas, coming soon.

Pair your beverages with the new Frappuccino Sugar Cookie—a sugar cookie in the shape of a Frappuccino blended beverage with chocolate icing. Dream of summer bonfires with the new Smore’s Tart, a fun new tart with delicious graham crust filled with chocolate ganache and topped with a hand-cut marshmallow that toasts in the oven. Enjoy summer berries with the Raspberry Swirl Pound Cake or the Red Berry Cheese Danish.

Available at Starbucks at Wells Hall, enjoy your favorite Frappuccino blended beverage at home with the new La Boulange Frappucino blended beverage Cookie Straw! You can also purchase new Starbucks Sweetened Iced Coffee K-Cup packs (Wells Hall only), or prepare your own Starbucks VIA Refreshers: the Strawberry Lemonade or the Instant Caramel Iced Coffee.

Bakery offerings, tumblers and VIA.

New Case Tumblers are also available for purchase at Starbucks at Wells. The tumbler is perfect for hot or cold beverages and offer personalization options with new colorful cases—collect them all!

Visit www.eatatstate.com/content/starbucks for our Starbucks locations. Finals hours are in effect starting Sunday, May 3. To view finals hours of operations visit www.eatatstate.com/2015springfinals.


MSU Culinary Services hosted the third annual Student Spartan Chefs competition on April 21, 2015, at the Brody Square Demo Kitchen. Four teams of two student Culinary Services team members competed in the final challenge: Alex Brannon and Jeff Burnette from South Neighborhood; Team Earth, Wind & Flour, Brittany Coder and Ashlee Sanders from Brody Square; Team Sundae, Yixuan “Sunny” Wang and Dawei “David” Guo from East Neighborhood; and Ryan Barlow and Melanie Wong, aka Team Smokestack from the Culinary Services test kitchen.

Inspired by Food Network’s "Chopped," the student teams were tasked to prepare a recipe from a mystery basket of ingredients: pork butt, papaya, mustard greens and pork rinds. Each team was given 60 minutes to prepare, cook and plate their meals. Student Spartan Chefs judges Kari McGee, corporate kitchen sous chef, The Gallery at Snyder/Phillips Sous Chef Melissa Martinez and Robbia Pipper, Culinary Services special projects coordinator, tasted the dishes and provided feedback to each team. The teams were judged on serving presentation, overall flavor and creativity of the dish.

Congratulations to Team Smokestack, the 2015 Student Spartan Chefs, for their first-place braised pork taco. “They had the strongest dish, as far as how they represented the four mystery items,” said Chef McGee. “They went simple with the ingredients and made a pork taco with braised pork, brunoise tomatoes, pork rind-coated cilantro, thinly sliced papaya and mustard greens. The flavors came together well and their knife cuts were spot on.”

Winning dish: braised pork taco

Barlow and Wong competed in a preliminary challenge against other teams from the test kitchen, The Vista at Shaw, Riverwalk Marketat Owen and The Gallery at Snyder/Phillips for the chance to compete in the finals. “Working in the test kitchen, a lot of us interns really have a passion for food,” said Wong, a dietetics major and Culinary Services test kitchen intern. “I know that we all have competitive spirits, so we were just like, ‘game on!’”

“I like to cook, and if you’re not pushing yourself, then you’re not really learning anything new,” said Barlow, also a test kitchen intern and food science major. “Working in Culinary Services drew connections between science and food and helped me figure out what I wanted to work on as a career. And I want to keep working with food and the science behind it.”

Team Sundae from East Neighborhood earned second place in the competition. Both Wang and Guo are international students from China who began working for Culinary Services when they arrived on campus. “When I came here I wanted to have some job experience,” said Wang, a Culinary Services student cook supervisor and accounting major. “I came to enjoy working at the school—I know it’s not helping with my major at all … but I still wanted to keep on working on campus because I really enjoy working with a lot of people. I just like this place!”

Congratulations to all student chefs who participated!

Ryan Barlow and Melanie Wong (Team Smokestack)


By Peggy Crum, MA, RD, Health4U Nutritionist

SunchokesDo you know these gnarly little tubers as sunchokes or as Jerusalem artichokes? Or maybe you don’t know them at all! Jerusalem artichokes are not from Jerusalem and they are not artichokes. So the story goes, the Jerusalem part of their name comes from the Italian word for sunflower, girasole (pronounced jerr-uh-so-lay) which sounds a lot like Jerusalem. The artichoke part of the name seems more credible. While artichokes and Jerusalem artichokes are quite different from one another, they are cousins in the sunflower family and taste a lot alike. Since Jerusalem artichokes are native to North America, it seems only right to correct the misnomer and call them sunchokes.

Sunchokes have a distinctive flavor that is nutty and delicately sweet. Like potatoes, sunchokes are a starchy root vegetable but different in that their carbohydrate is mainly inulin (not to be confused with insulin). Inulin is not easily digested in some people giving rise to yet another name for this tuber—fartichokes. Best to take the cautious approach and start with small amounts if you never ate them before. The culinary benefit of inulin is a smooth and pleasant mouth feel.

You will find sunchokes in the produce department of most supermarkets. Choose plump-looking tubers. Avoid any that are sprouting, green tinged, shriveled  or molding. Wrapped in heavy plastic, they will keep in the refrigerator for up to two weeks.

To prepare, scrub them clean using a vegetable brush under running water. They do not need to be peeled. If you peel or cut into them, place them in a bowl of water with lemon juice or vinegar added to keep them from turning dark. Served raw, they add crunch similar to water chestnuts. Sunchokes sliced thin and cooked in oil or butter until golden brown and crisp makes a delicious appetizer or side dish. Steaming or boiling is an option but don’t expect them to cook evenly—some will remain firm while others soften.

Join Culinary Services Corporate Chef Kurt Kwiatkowski from 12:10 - 12:50 p.m. on Wednesday, April 8, at the Demonstration Kitchen in Brody Square as he demonstrates his twice cooked sunchokes recipe during the Health4U Recipe for Health program. Try the sunchokes 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/Sunchokes.


By Gina Keilen, Culinary Services Registered Dietitian

Most of you are about smackdab in the middle of optimal growth time for your bones—it starts in adolescence and goes until about age 30. At that point, we start losing more of our bone structure than we are building and if we lose too much, we are at risk for more breaks, fractures or osteoporosis. 

It can be hard to imagine it with being in the middle of your college years, but what you do now greatly impacts how your frame grows and supports you as you age into adulthood and beyond. This is especially true for women who tend to lose bone density a little faster than men. Think of it similar to your bank account … when you are young, you are told to put money into your retirement account so it’s there when you get older and need it. Same with looking at your bone health—put the nutrients in now, so they are still there and strong when you get older.

So, what can you do about it now? Like most other avenues for health, it’s a combination of diet and exercise. Calcium and vitamin D are big contributors to bone health. Unfortunately, most of us don’t get enough calcium in our diets, and being in Michigan, we can be shy on the vitamin D. Luckily, there are other ways to get stronger bones and keep them there.

  • Weight-bearing exercises—these are exercises that are using your own body’s weight. It can be walking, running, playing basketball, ultimate frisbee, dancing, and the list goes on.
  • Amp up your calcium—the motto of three-a-day rings true when it comes to bone health. Getting three servings of dairy (milk, cheese, dark leafy greens, almonds, beans, tofu, etc.) each day is recommended. And with the weather getting warmer, get outside … vitamin D from the sun helps with calcium absorption. If you have a dairy allergy, our dining halls offer non-dairy milks and yogurts that can help your get your three servings.
  • Watch what your habits—drinking pop (both diet and regular) can hurt your bones and pull out some of the calcium. The same goes for drinking alcohol and smoking.
  • Shake the salt—the more salt you ingest, the more calcium you’ll lose. Try rinsing your canned goods, limiting your processed foods and watch what foods you salt.

There aren’t really any warning signs for osteoporosis or losing bone strength. It’s typically found out after a break or fracture has already happened. Making sure you take care of your body now can help prevent that unwelcomed surprise … no bones about it! 

Registered Dietitian Gina Keilen, "What you do now greatly impacts how your frame grows and supports you as you age into adulthood and beyond."

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.


Spring has finally made an appearance on MSU’s campus—as well as at our on-campus Starbucks locations.

New at Starbucks: Cold Brew Iced Coffee. Starbucks has combined coarse ground coffee and cool water, using time instead of heat to extract the coffee. The coffee is brewed in small batches and steeped overnight for 20 hours. The result? Rich and balanced flavors for a sweet and smooth tasting iced coffee.

For those who prefer tea, the Teavana Shaken Peach Green Tea Lemonade is back! This returning favorite offers refreshing layers of sweet peach, ginger notes, Teavana green tea and a hint of citrus, shaken with ice.

Left to right: Cold Brew Iced Coffee with milk, Teavana Shaken Peach Green Tea, Cold Brew Iced Coffee.
L-R: Cold Brew Iced Coffee with milk, Teavana Shaken Peach Green Tea
and Cold Brew Iced Coffee.

In a hurry? Grab a ready-to-drink Evolution Fresh Sweet Berry, new at Starbucks. This delicious blend includes sweet strawberries, blueberries and raspberries—perfect for getting more fruit servings into your daily routine.

Enjoy any drink with a slice of the Reduced-Fat Cinnamon Swirl Coffee Cake with streusel topping, a returning favorite.

Evolution Fresh Sweet Berry and the Reduced-Fat Cinnamon Swirl Coffee Cake outside of Starbucks at Wells Hall.
Evolution Fresh Sweet Berry and the Reduced-Fat Cinnamon Swirl Coffee Cake
outside of Starbucks at Wells Hall.

For your enjoyment at home, the Starbucks Tribute Blend is back at Starbucks. This dark roasted, full-bodied coffee features dark cherry and spice notes. At-home packages are available at the Wells Hall location.

April 9-11, 2015: Buy One Get One Teavana Oprah Cinnamon Chai Latte. Buy any Teavana Oprah Cinnamon Chai Latte and get one free, same size or smaller. This offer is valid April 9-11, from 2 to 5 p.m. The beverage can be iced or hot. Offer not valid on Classic Chai.    

Do want to hold onto winter a little longer? You can get Starbucks' Gingerbread Latte or Frappuccino for 50 percent off, while supplies last.

Starbucks is located at Wells Hall and the Broad College of Business, as well as the Broad Art Museum Café Proudly Serving Starbucks! Visit www.eatatstate.com/content/starbucks for our Starbucks hours of operation.