Northeastern University Dining Services Blog

Thursday, April 26, 2012

Four Steps to Building a Healthy Summer Diet

Thursday, April 26, 2012 | 9:33 AM Posted by Northeastern Dining , , , , , , No comments


The school year is coming to an end. Many of you may be taking some time off, working, starting an internship, traveling or even taking summer classes. Whatever your plans are, try to remember to make healthy choices along the way. Here are some tips on building a healthy diet.

Tuesday, April 24, 2012

Tuesday, April 10, 2012

This Week in the XK: Andy Husbands & Chris Hart

Tuesday, April 10, 2012 | 11:21 AM Posted by Northeastern Dining , , , , , No comments

 
"If there were ever a book that personified the ethos of the chef and brings it right into your kitchen, it is 'Wicked Good Barbecue.' The audacious and tasty recipes showcase everything from the modern classics to serious, in-your-face barbeque. 'Wicked Good Barbecue' is a must for every grill aficionado."
-- Chris Schlesinger, co-author of "Thrill of the Grill"
and owner of East Coast Grill & Raw Bar (Cambridge, MA)

While barbecue is believed to have originated in the Caribbean, it has become one of America's most beloved cooking methods. Grilling is a staple for any summertime cookout in New England but traditional barbecue has historically been driven by our neighbors to the south. From the thick ketchup and molasses-based sauces of Kansas City barbecue to the endless piles of pork from "whole hog" smoking in the Carolinas, barbecue in the south is serious business. These differences in barbecue techniques naturally lead to fierce competitions to prove which regional cuisine reigns supreme. However, in 2009 a team of barbecue aficionados from Boston traveled to the heart of barbecue country for the Jack Daniel's World Championship Invitational Barbecue - and won.

Monday, April 9, 2012

The Healthy Benefits of Fish

Monday, April 9, 2012 | 12:16 PM Posted by Northeastern Dining , , , , , No comments


With Northeastern Dining recently partnering with Red's Best to bring seafood straight from the waters off the New England coast to campus dining halls, it is a great time to discuss the health benefits of eating fish. The American Heart Association advises eating two servings of fish per week for maintaining health. Research studies are proving that consuming fish 2-3 times a week can enhance physical and mental health while higher daily doses can help treat illness, combat disease, and boost brain power. Fish is becoming a sought after health food as long-chain omega-3 fatty acids [Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)] are found in fish. These fatty acids have essential properties that can enhance health and improve health issues in a variety of ways including memory enhancement, improvement in inflammatory conditions, and a boost in the immune system.

Wednesday, April 4, 2012

Red's Best: From the Sea to Your Plate

Wednesday, April 4, 2012 | 10:34 AM Posted by Northeastern Dining , , , , , No comments


While we may be back to seasonal temperatures after having been teased by summer weather a few weeks ago, one thing is certain: the summer fishing season is just around the corner. Winter's hold on the ocean waters has subsided and local fishermen are feverishly preparing their boats and crews for a return to the sea. What does this all mean for dining at Northeastern?

Tuesday, April 3, 2012