Winter 2013-14

Winter 2013-14: The Food Issue

The current issue of Keene State Today has a focus on food, with a look at the topic from farm to table and beyond. Here鈥檚 some additional foodie content to supplement the print publication.

▾ Online Extras

Online Extras

Foodies in the Marketplace

New Hampshire

The Bridges Inn at Whitcomb House, Swanzey, NH
David Schuster 鈥�13, chef

George鈥檚 Seafood & B-B-Que, Plymouth, NH
Dave and Pam (Shaw) 鈥�80 Castelot, owners

Hannaford supermarkets
Katy Magoon 鈥�09, dietitian, Concord and Keene, NH stores
Hannah Millon-Garvey 鈥�98, dietitian, Concord and Keene, NH stores

Lab 鈥檔 Lager, Jaffrey and Keene, NH
Doni Ash 鈥�04, owner

Monadnock Food Co-op, Keene, NH
Erin O鈥橪oughlin 鈥�11, prep cook

Polly鈥檚 Pancake Parlor, Sugar Hill, NH
Katherine (Aldrich) 鈥�80 and Dennis C么t茅鈥�80, owners

The Restaurant at Burdick Chocolate, Walpole, NH
Wesley Babb 鈥�98, chef de cuisine

Squam Lake Marketplace, Holderness, NH
Donna Bunnell 鈥�79, customer service

Timoleon鈥檚, Keene, NH
Timoleon 鈥淟indy鈥� Chakalos 鈥�53, owner

Walpole Scoop Shop, ice cream, Walpole, NH
David Westover 鈥�72, owner

White Birch Brewing, Hooksett, NH
Brian Parda 鈥�01, director of marketing & sales

Zorn Dining Commons, 国产探花
Rebecca (Briggs) Hunt 鈥�97, Registered Dietitian and marketing coordinator

Massachusetts

Brazilian Grill, Hyannis, MA
Kalley (Ayer) Borsatto 鈥�98, owner

Emack & Bolio鈥檚, ice cream, Orleans and Chatham, MA
A Nice Cream Stop, Wellfleet, MA
Carol (Hutchinson) Piemontese 鈥�90, owner

Hannaford supermarkets
Diana Carty 鈥�11, dietitian, Norwell, Waltham, and Easton, MA stores

J & B BUTCHER, butcher shop, Tewksbury, MA
Joseph Ward 鈥�04, owner

Northampton Brewery Bar and Grille, Northampton, MA
Abby (Maher) Martin 鈥�01, manager

Texas

The Roaming Baker, Fort Hood, TX
Casie Davidowsky, 鈥�09, owner

Eat Local, Be Happy

Students, staff, and faculty dined on local meats, produce, and dairy at the fall Localvore Lunch, a semi-annual event at the Zorn Dining Commons.

Localvore Lunch

Try These at Home

A Punch from the Past

Alumni who were on campus during the 25 years that L. P. Young was president of the College, 1939-1964, may remember a beverage that his wife, Dorothy, whipped up for special occasions. We provide the recipe below for those who鈥檇 like to raise a glass of punch for old times鈥� sake.

Mrs. Young鈥檚 Rhubarb Punch

6 lbs. rhubarb
鈥℅rated rind of 2 lemons
鈥℅rated rind of 2 oranges
鈥�3 lbs. sugar鈥�
1 pint lemon juice
鈥�1 pint orange juice
鈥�1 quart ginger ale

Wash rhubarb and cut into 2-inch pieces. Cover with water. Simmer until tender. During last of cooking, add sugar and enough water to make 6 quarts. When ready to serve, add lemon juice, orange juice, and ginger ale.

A Taste of South Africa

Here鈥檚 a simple sauce provided by chef Johann Becker that鈥檚 a standard in his country, South Africa. Becker visited campus in the fall through Sodexo鈥檚 Global Chef program.

Sheba Sauce

1 onion, chopped 鈥⊿mall can diced tomatoes
鈥�1 crushed garlic

Fry onions and garlic in a little butter or oil until translucent. Add tomatoes. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes. Add a teaspoon of sugar or apricot jelly. Serve on pasta or with sausages.

A Place at the Table

鈥淎 Place at the Table: One Nation, Underfed鈥� is one of several sculptures displayed on campus and at the Monadnock Food Co-op in Keene this November as part of CANstruction, an annual international design/build competition that draws attention to the issue of hunger. This sculpture was created by a team from Markem-Imaje鈥檚 Keene location. Photo by Jane Eklund

Links to more information

If you saw the eye 鈥� 鈥淩ead more online at keene.edu/mag鈥� 鈥� you鈥檒l find links below to learn more about stories in the Winter 2013-14 issue of Keene State Today.

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