Carroll University

THE
October 2014
SCOOP
Carroll University
BRINGING LOCAL TO CARROLL UNIVERSITY
One of the big movements in College and University Dining Services is the purchasing of
locally grown foods that can be served in Dining Locations. Chartwells at Carroll University
has taken big steps this fall to bring more locally grown fruits, vegetables and meats as part
of our menu selections. Once again this year we have partnered with Cahoon’s Gardens,
Niman Ranch and Loffredo’s Fresh Produce to enhance local purchasing.
For the second year in a row, we once again worked with Cahoon’s Gardens located in
Marquette, WI. Green Peppers and Banana Peppers were purchased this year and served
on our salad bar and deli station. The produce is fully organic and produced free of
pesticides and insecticides. The Cahoon’s have carried on the family produce tradition for
over 50 years and are frequent sellers at Farmers Markets in Waupun and Beaver Dam, WI.
Loffredo’s Fresh Produce and the Dining Services partnered this year on a program call
Greener Fields Together. This program was designed specifically to help us bring more
locally grown produce in to our operations. Over the last month and a half, many locally
grown items have been served and merchandised within the MDR. A couple of the
customer favorites included the fresh apple varieties from Oakwood Fruit Farms located in
Richland Center, WI and the potatoes from the Russet Potato Exchange located in Bancroft,
WI. The Oakwood Fruit Farms is family owned and established 106 years ago. The farm
employs eight full‐time family members and has 150 acres of apple varieties. The color,
taste and freshness that the apples provided were really noticeable. The Russet Potato
Exchange has been in operation since 1950, is Wisconsin’s largest fresh potato/shipper, is
family owned and operated by six owners. The Exchange employs 250 people to oversee
13,000 acres of land – 3,500 of which are potatoes. Potatoes can be provided year around
because of the storage facilities that the Exchange has. A big “thanks” to Loffredo’s for
understanding our customers desire to bring fresher, locally grown options to the table.
The Niman Ranch partnership is a new partnership that the Carroll Dining Services is
working with this year. Niman Ranch provides all‐natural meats raised by family farmers
committed to sustainable and humane practices. This means no antibiotics – Ever, no
added hormones – Ever and fed all vegetarian feeds. The large network of small,
independent family farmers and ranchers consists of 700 families and growing. Their
sustainable practices incorporate methods which balance the needs we have today without
compromising the needs we will have tomorrow, from an environmental, economic and
people perspective. Some of the items that you will see on our menus include breakfast
sausage patties, hamburgers, pulled pork and pork loins.
Please enjoy the freshness, quality, sustainable, locally grown additions to our Dining
Program. We are excited that we have grown our partnerships to bring the freshest
products available to the table for our customers. We certainly expect this movement to
continue to grow.
Carroll University
Resident Dining
Chartwells started conducting the Fall 2014 guest satisfaction survey.
The survey includes all campus dining locations to capture guest
feedback for as many locations as possible. Collecting feedback can
give the staff a greater idea for what the guests would like to see in
their campus dining experience. Our overall goal in all dining locations
is to give our guests high quality service and a great experience.
On October 15th 2014 we are promoting breast cancer awareness
month by having our staff wear pink to support breast cancer.
Specially decorated deserts will available all day in the Main Dining
Room.
Project Clean Plate is being conducted throughout the month of
October in the Main Dining Room. The concept behind project clean
plate is to create awareness among students about the unnecessary
food waste during each meal. The goal is to encourage students to
significantly reduce the amount of food that is being wasted. Students
can take as much food as they like, but they should only take what
they will eat preventing the unnecessary waste. Returning a clean
plate is the bases and goal of the program. Educating students about
how much of the food they put on their plate and how much ends up
in the garbage. The program also promotes healthy eating by
educating the students about over consumption and a healthy plate.
In the first round of Project Clean Plate we collected 94 pounds of
waste in a 3 hour period. Many of the students asked why we were
collecting their food and it gave us the opportunity to educate the
students about food waste.
October Simply Celebrate!!! Happy Birthday to Anne, Roseanne,
Anna, Larry, Maggie, Suzanne, Kevin, and Linda.
Getting Hungry? Sign up for a
Faculty/Staff Meal plan
Have you signed up for a meal plan yet? We have
meal plans for all budgets. Faculty and staff can
enjoy lunch without the stress of finding a parking
spot. Simply stop by the Business Department to
sign up. Questions? Call 262-524-7347
Carroll University
October Events in Dining
Your World
Fall in Montreal
October 6
Breast Cancer Awareness
Watch for Special Items
in the Menus
10:45-1:15pm
Main Dining
Room
Balanced U
Healing & Immunity
Watch for
Special Items
on the menu to
keep you
healthy
Your Region
Portlandia
Be sure to check out event
photos on our website!
dineoncampus.com/carrollu
October 13
10:45-1:15pm
Main Dining
Room
Black Tea & Butter Pumpkin Seeds
I ngredients: ! !
1 teaspoon black tea
3 tablespoons unsalted butter, melted
½ teaspoon sea salt
1 cup fresh pumpkin seeds
!
Preparation:
Preheat oven to 375. Grind black tea
into a fine powder, set aside.
In a medium-sized bowl combine
butter and salt. Add the pumpkin seeds and toss well.
Spread seeds in a single layer across a baking sheet.
Bake for about 12 minutes or until the seeds are golden. Sprinkle with
ground tea.
Enjoy!
!
Nutritional Information:
Calories: 217 | Fat: 21g | Protein: 8g | Carbs: 3g | Sodium: 300mg | Fiber 15g
Yields 4
Laura is a registered, licensed Chartwells dietitian. She has been with Chartwells since 2011,
and is a graduate of Southeast Missouri State University in Cape Girardeau, Missouri.!
[email protected] | 573-651-5145
Catering
On Saturday, October 11, we hosted the Latin American Student
Organization (LASO) Annual Dinner. LASO brings together Hispanic
and non‐Hispanic students to share their knowledge about the
Hispanic culture and to also share this with the Carroll Community.
This year’s dinner buffet consisted of enchiladas (both cheese and
chicken), Mexican rice, refried beans, tortilla chips, salsa, Pico de
Gallo, green salsa, sour cream, guacamole and cinnamon crisps.
Horchata, lemonade and ice water were the offered beverages.
The guest speaker was retired Lieutenant Colonel Consuelo Castillo
Kickbush, who is a renowned community leader and motivational
speaker. After retiring from the US Army, Consuelo founded the
Educational Achievement Services program, which works to
prepare future leaders.
Her message was well received by those that attended this event as
Consuelo described how she overcame poverty, discrimination and
illiteracy, to become a successful woman.
LASO’s hope is that these events will help us become a stronger
family, while individually building confidence and integrity.
Contact Kevin Slowik for all of your catering needs!
[email protected] | 262-524-4860
Retail
Fall is here! In Red Mango we are offering three new fall flavors during
this colorful season. We have Horchata, which has a cinnamon taste,
Spiced Pumpkin and Salted Caramel. We will also be offering Nutty
Potion #9 which is made with Nutella. Can you say Yummy! We are also
offering Strawberry Lemonade Chillers! This is perfect for the month of
October to promote Beast Cancer Awareness. We also have some new
candy toppings and will continue to bring you new items to make the
perfect parfait or frozen yogurt treat.
In 2.Mato we are currently offering buffalo chicken pizzan, buffalo
chicken pizza and a steak pizziaolla pizzan which taste like a Philly
cheesesteak. Be on the lookout for some new options and the
introduction of a student creation contest after fall break. Get your
creative minds in motion.
We have also introduced Peace Teas in our location. We have several
flavors options to offer everyone. As of right now some of the popular
flavors are Snowberry, Texas Tea, Pink Lemonade Tea and Caddy Shack.
Make sure you try one today.
Associate Spotlight of the Month
Gert Ullsperger
Cashier
50 Years of Service and Smiles!
Gert has a special place in her heart for Carroll and has watched it grow over the past 50 years. On her 50th anniversary of working at Carroll, Gert has earned a special place at Homecoming. Help celebrate Gert's fiftieth anniversary at Carroll! Watch for her in the homecoming parade and then stop by the special Gert tent in the tailgate area to say hello! Enjoy the Milwaukee Journal Sentinel article on Gert by clicking here. Want to tell us about your favorite Chartwells associate?
Feel free to e-mail us at [email protected]
Tips for Eating Organic on a Budget
Do you enjoy buying organic food but find you're turned off by the price? If you're willing to do
some creative shopping and cooking, you can enjoy the freshness and goodness of organic
foods without breaking your food budget. Step one is giving up your dependence on conventional
supermarkets. Limiting yourself to the organic section or natural foods section of your local grocer
is a great way to pay too much for your more wholesome food selections. These days there are
tons of places to buy organic foods. Besides the supermarkets, you can find them in health food
stores, specialty stores, co-ops, gourmet delis, farmers' markets, community-supported
agriculture programs and convenience stores.
If you don't shop around, there's a good chance you'll pay too much for your organic food
selections. And while most folks are willing to pay a little more for organic food, few people can
afford to pay sky-high prices week in and week out. And let's face it, organic food can be quite
expensive. A $1 conventional food item could cost twice as much in the organic version. Or you
could pay a whole lot less for an organic goody - maybe just a few cents more than the
conventional price. Much depends on the food item, where you live, where you're shopping and
the growing season.
1. Do some research.
You may have a lot more choices for organic food in your community than you realize. All it takes
is a little research to find out. Organic associations and organizations in your state are good
places to start. Just type the name of your state and the word "organic" into a search engine and
see what pops up.
2. Shop at farmers' markets.
Farmers' markets are great sources of fresh local produce. A just-picked tomato from a local farm
tastes better than a tomato that's traveled thousands of miles before reaching a supermarket
shelf.If you don't see a sign saying the produce is organic, be sure to ask. Some farmers may be
making the transition to organic farming however have not got the full certified approval yet. The
key to landing good deals at farmers' markets is to ask lots of questions.
3. Buy a share in a community-supported agriculture program.
When you buy a share in a community-supported agriculture (CSA) program, you pay a portion of
a local farm's operating expenses. In return, you receive weekly boxes of fresh fruits and
vegetables in the upcoming harvest.
4. Join a co-op.
A food cooperative is a member-owned business that provides groceries and other products to its
members at a discount. Many of the products lining the shelves of co-ops are organic and much
of the produce comes from local family farms. Joining a co-op is often as easy as signing up and
paying some dues. Co-op members that volunteer to work may get additional discounts on any
products they buy. To find a co-op near you, check out Web sites such as Cooperative Grocer
and LocalHarvest.
5. Buy big in-season.
The absolute best time to buy an organic fruit or vegetable is at the peak of its growing
season.Load up on all your favorite organic fruits and veggies at dirt-cheap prices. This is also a
great time to bargain at a local farmers' market. You may be able to nudge prices down even
further by buying in bulk from a local farmer. It never hurts to ask.
6. Grow your own.
If you're really serious about garden-fresh organic produce, why not plant your own? Seeds are
available from local seed saver community groups or healthfood stores. Start small. Carrots,
radishes and beets are easy to grow.
7. Shop Online
Can't find a local source for the organic food you want? Don't give up. Hop online. You may be
able to order the organic foods that you want online. The GreenPeople directory from the Organic
Consumer Association is a good place to begin your online search for affordable organic foods.
The best thing about it is as you will be eating healthier, you'll be saving on your medical bills!
Our Favorite Photos:
Dannon Greek
Yogurt Sampling
FitBit
Winner
Eat Local
Safety Bingo
Winner
The Scoop
I Chartwells at Carroll University I www.dineoncampus.com/CarrollU