A Sweet End to the Semester: Gingerbread 2012

For the twelve consecutive year, Northeastern Dining provided students with a much needed respite from studying for their upcoming week of final exams with the Gingerbread House Construction Contest. More than 300 student teams entered online via nudining.com for the chance to be one of the lucky teams chosen to participate in this year's contest. After the success of the previous eleven years, the number of teams swelled to sixty-four this year leading to the decision to move this year’s contest from Stetson East to the Stetson West Eatery. The change comes after many students ran out of room to decorate their houses in the atrium of Levine Marketplace.

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Holiday Treats and a Healthy Diet

With the holiday eating season in full swing, now is a time that a lot of us are looking at what we're eating and how to maintain a healthy diet. When people try to eat healthy the first thing that usually goes is dessert. This can be a good and bad idea.

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Tales From The Truck: Food Trucks 101

As chef/manager of the Hungry Hungry Husky food truck that roams the Northeastern campus, my responsibilities include ensuring the quality of food and service, creating menus, and overseeing all the details that come along with operating a food service business. Before I dive into a history of mobile eateries, I want to tell you about myself.

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What's Cookin' - November 7, 2012

Welcome to "What's Cookin'," a look at upcoming Northeastern Dining events and news across campus.

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Luz's Authentic Colombian Empanadas

Have you had a chance to try the empanadas on the Hungry Hungry Husky food truck? If not, you are missing out on some of the most delicious and authentic food on campus.

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Avoiding the Freshman 15

According to a recent study conducted at Ohio State University and the University of Michigan (published in December 2011 in Social Science Quarterly), the “Freshman 15” is in fact a myth! The origin of this concept goes back to an article published in Seventeen Magazine in 1989.

After reviewing the data on 7,400 college students it was determined that most freshman do not gain 15 pounds. On average, college freshman gain much less than 15 pounds - or even lose weight. However, it is still important to be a conscious eater for your overall health. All foods can fit into a healthy diet - you just need to practice moderation!

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Welcome Back Huskies!

It is great to see everyone back on campus! It was an exciting summer for us and we have many great programs and events planned for this semester. Here are a couple highlights of what's happening on campus.

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Healthy Habits For Fall Semester

Welcome back students! Whether you are a freshman or returning for another year, the transition from your summer schedule to your school schedule is likely to be different. You may have a schedule packed with classes, labs, work and/or co-op. At the start of a new semester, when your schedules are changing and busy, the things that tend to take a back seat for many students is eating right and exercising. You might find yourself saying "I will eat better next week" or "I will start exercising as soon as I am settled." Try to stay on track from the beginning as this could help you stay on track throughout the year.

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Four Healthy Benefits of Mushrooms

Mushrooms range in flavor from earthy to fruity and are a great substitute for meat in vegetarian dishes. They are also a very versatile ingredient and taste great grilled, sautéed, or in soups. Not only do mushrooms taste great but they are also loaded with healthy nutrients. Mushrooms are often classified as a vegetable or an herb but they are actually fungi and contain many of the same beneficial nutrients typically found in vegetables. Here are four quick facts about the benefits of eating America's favorite fungus:

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Avocado: Not Just Guacamole!

The avocado is one of the most nutrient packed foods with an impressive list of nourishing contents. This buttery, green fruit is loaded with vitamins, minerals, fiber and antioxidants, as well as large dose of healthy monounsaturated fat. While Hass avocados are the most widely available, there are many different varieties of avocados that you can enjoy in your cuisine all year round. Check out the infographic below for fun facts about this tasty superfood!

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Four Steps to Building a Healthy Summer Diet

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.

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What's Cooking This Summer at Northeastern

As you make the finishing touches on final papers or exams during your last few days on campus, I wanted to let everyone know about some of our exciting plans for the upcoming summer.

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This Week in the XK: Andy Husbands & Chris Hart

 
"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.

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The Healthy Benefits of Fish

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.

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Red's Best: From the Sea to Your Plate

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?

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This Week in the XK - The Next Great Baker: Dana Herbert

The next great baker is...

Chef Dana Herbert!

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Eating Mindfully: A Positive Perspective on Food

Guest post by Northeastern graduate student Amy Bull

Mindfulness is the practice of being 100% present in any situation. Mindful eating has benefits that will enhance health and well-being. The current cultural trend is to eat fast food or eat while working, watching TV, playing video games, or even texting. This is convenient with a busy lifestyle while working or attending college. However, this type of convenience has a health price and may result in serious consequences.

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March is National Nutrition Month!

National Nutrition Month was created by the Academy of Nutrition and Dietetics (previously know as the American Dietetic Association). It is an annual campaign that was developed to promote nutrition education and focuses people’s attention on the importance of making informed food choices and developing healthy eating patterns as well as physical activity habits. This year the theme is “Get your Plate in Shape.”

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This Week in the XK: Barb Stuckey

Did you know that German airline Lufthansa tests their airplane food in a specially designed grounded plane that simulates the atmospheric pressure, sound, temperature, and humidity present at 30,000 feet? Or that your tongue is not divided into quadrants for sweet, sour, salt, and bitter and that only a fraction of what you taste happens in your mouth? Or that the human ear is so sensitive that people can tell the difference between hot and cold coffee simply by listening to the two being poured? Professional food developer and author Barb Stuckey will be in the Xhibition Kitchen this Tuesday, March 13, with her new book, Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good, to help demystify these and other interesting food facts.

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Caffeine: Don’t Overdo It!

With spring break only a few weeks away it means you are most likely into the part of your class syllabi filled with midterm exams and reports. Many students will rely on caffeine during these times to stay awake longer in order to study all night. But depending on how much caffeine you are putting in your body, the results may not be all positive.

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5 Spice Tilapia Recipe

Spring break is just a few short weeks away and with the especially nice weather we have had I know a lot of you are thinking about eating healthier. Here is a recipe that's not only easy to make but is also tasty and healthy! Tilapia is a great fish to use not only because of its flavor but also because it is a sustainable fish. We use a lot of it here on campus with a great response. This is also a delicious meal for those of you who will be observing Lent over the next several weeks.

5 Spice Tilapia

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Love Your Heart with Dark Chocolate

IT IS MORE THAN WISHFUL THINKING. CHOCOLATE CAN BE GOOD FOR YOU!
Compiled with assistance by Northeastern graduate student Erin Ross

Made from the cacao tree, dark chocolate is packed with natural antioxidants because it is made with the highest percentage of cocoa solids (65% or more!). Antioxidants are natural compounds found in food and protect the body from aging and disease. But what does this all mean for you?

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A Delicious Valentine's Day Couscous

Hi everyone. With Valentine’s Day being today I thought I would share an easy-to-prepare recipe that is a great way to impress that special someone. Because of the somewhat limited cooking facilities that a lot of students have I usually share a recipe that can be made in the microwave...so here you go!

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Behind the Scenes in the Xhibition Kitchen

Hi everyone! Next week is a big week in the Xhibition Kitchen with Chef Tony Maws, the 2011 James Beard award-winner of "Best Chef, Northeast" and chef/proprietor of Craigie on Main in Cambridge, on Tuesday and Judy Rosenberg with her latest cookbook "The Rosie's Bakery All-Butter, Cream-Filled, Sugar Packed Baking Book" on Wednesday.

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This Week in the XK: Tony Maws

Dining Services at Northeastern has made a huge push this year to promote sustainability throughout all of our operations across campus. One of the major aspects of this program is our commitment to purchasing locally produced products when they are available in season. Dubbed the "locavore" movement, this shift towards consuming local ingredients has helped to reduce the environmental impact - and cost - of food transportation. One local chef who has embraced the locavore attitude, and who will be at Northeastern on Tuesday, February 7, is Chef Tony Maws from Cambridge's Craigie on Main.

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A Healthy Recipe for a Healthy New Year

Well here we are almost a month into the new year and generally this is the time when a lot of people have already begun to "fall off the wagon" from some of their primary New Year’s resolutions. If eating better and healthier was one of your resolutions here is a recipe that is both healthy and easy to prepare.

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Keeping Your Healthy Resolutions for 2012

Each year people make New Year's resolutions. The more common resolutions seem to be related to health -- weight loss, getting in shape, and eating better. Despite our best effort, many times these resolutions are not kept. The best way to keep a resolution is to make it realistic and keep it simple.

Here are some strategies that may help you keep your goals for 2012!

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This Week in the XK: Jose Duarte

Dining Services and Northeastern's Latino/a Cultural Student Center are excited to once again present Cocinar Con Gusto to the Northeastern community this Wednesday, January 25.

Meaning "to cook with pleasure" in Spanish, Cocinar Con Gusto celebrates the heritage and cuisine of Latin chefs in the greater Boston area. The first event, held in November 2010, featured Chef Jose Duarte of Taranta Restaurant and we are thrilled to be able to bring Chef Duarte back to the Xhibition Kitchen for this semester's event.

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The Truth Behind Artificial & Natural Sweeteners

Many people use low-calorie/artificial sweeteners to decrease sugar and/or overall calorie consumption. Whatever the reason you should make an informed decision. The following are some facts about artificial and natural sweeteners.

What are artificial sweeteners?

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The Year-Round Benefits of Citrus Fruits

Happy New Year and welcome back! Winter is finally starting to settle in and sickness is inevitable during these upcoming frigid months. While citrus fruits may make you think of a beach in Florida in June, they are a great source of cold fighting antioxidants all year-round. Try to include at least a serving of these super foods each day!!

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Eating Local at Northeastern: What's Ahead for 2012?

Welcome back students! We have been busy over the winter break working with the Southeastern Massachusetts Agricultural Partnership (SEMAP) and their group of growers and farmers to better understand what they will be growing and what the projected harvest times are for their products.

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