HUHDS hosted a vegetarian tasting for 16 vegetarian and vegan students on Wednesday to find out their thoughts on new vegetarian winter menu items. The lucky students tasted 11 dishes, ranging from Ethiopian stew to seitan pepper steaks (the seitan is made in-house since store bought seitan is high in preservatives and additives). Chef Martin Breslin discussed each dish with the students to solicit their feedback. Chef Breslin took their ideas to heart, promising to make the apple crisp vegan, add more vegetables to the seitan pepper steaks, provide whole wheat rolls for subs, and add sweet potatoes to the Monday baked potato bar. Upasana Unni ’11, said that, “It was fantastic. It was like a tasting menu at a restaurant, except the chef will make it again in the dining halls. He really took our comments into account and I felt like the chefs really were listening.”
- The Food Literacy Project (at Harvard University Dining Services) cultivates an understanding of food from the ground up. Education focuses on four integrated areas of food and society: agriculture, nutrition, food preparation and community. Ultimately, the project goal is to promote enduring knowledge, enabling consumers to make informed food choices.
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