Monthly Archive for: ‘February, 2013’

How Dan Barber Fell in Love with a Fish

I’ve been reflecting lately about the growth of the Guilford College Farm. So often today things that grow quickly do so by over-extending, or ignoring long term consequences. The Guilford Farm does neither of those. Each piece of the puzzle that’s added on comes with the appropriate tools for the added task. And since the farm raises our fruits and veggies according to the principles of organic farming, what was once fallow land with hard red clay soil becomes fertile, productive soil that’s almost…fluffy. Korey and crew are able to produce food and still leave the land in better shape than when they found it. I think that’s one of the most exciting parts about this sustainable food movement, having the chance to see the natural world improve as a result of the choices people are making.

Here’s another gem of a story showing just that. Chef Dan Barber of Blue Hill at Stone Barns talks about how he fell in love…with a fish!

Trash Talk – Are your eyes bigger than your stomach?

Feb 25, 2013
Becky Tweedy, Assistant to the President

At MG account Guilford College, we weighed our daily food waste last semester to raise awareness about how much was being thrown in the trash.

300 pounds of food a day average almost half a pound of food per meal served!

How can you help?

  • Start with smaller portions, & come back for more!
  • Start a ‘clean plate club’, take what you’ll eat, eat what you take, spread the word!

Weekly Wisdom – Food Rules… Avoid foods advertised on TV

Feb 25, 2013
Sherri Meyer, MG Registered Dietitian,

  • Food marketers are ingenious about boasting about “implied” healthfulness of their products (meaningful or not)
  • Escape these ploys by refusing to buy heavily promoted foods­i.e. heavily processed
  • Bogus food claims & faulty food science have made supermarkets “treacherous” places to shop for real food (to be continued)

Source: Michael Pollen, Food Rules


Trash Talk – Are your eyes bigger than your stomach?

Feb 25, 2013
Becky Tweedy, Assistant to the President

At MG account Guilford College, we weighed our daily food waste last semester to raise awareness about how much was being thrown in the trash.

300 pounds of food a day average almost half a pound of food per meal served!

How can you help?

  • Start with smaller portions, & come back for more!
  • Start a ‘clean plate club’, take what you'll eat, eat what you take, spread the word!

Guilford Dining in the News

We’ve been getting a little bit of attention in the news lately for our efforts to divert 100% of food waste away from the landfill through the use of the Food Waste Digester. The FWD is a machine that uses patented microbes to break down from 300 pounds up to 2,400 pounds of food waste into a liquid form within 24 hours. This method allows food to be disposed by gravity into a floor drain to a wastewater treatment facility. Using the FWD ensures that the liquefied food matter stays out of landfills.

from a press release by Waste Industries, who supply the digester to Guilford:

“According to Chris Blain, the retail and sustainability manager for Meriwether Godsey who manages Guilford Dining, “The FWD is a perfect fit. It is essentially a mechanical stomach that breaks down food and eliminates it in an ecological way that aligns with the college’s stance on environmental sustainability. This technology allows us to manage food waste that composting alone could not. The FWD program not only promotes responsibility among students to decrease food waste, but allows GC to lead by example to other colleges and universities.”

Additional benefits of the FWD include: reduction in grease tank accumulations and number of required pump outs resulting in efficient operation, reduction in use of trash bags, reduction of on-site food storage and reduction of greenhouse gas emissions.”

Check us out!

Channel 2

Channel 14

And in case you feel like you need your own mini digester, you can find out more about those here.



And of course, the Guilfordian version of the path your leftovers take…

News on the Guilford Farm

The Guilford College Farm is expanding!

After an extremely successful year in which the farm more than doubled its output [from 5209 lbs to 11764 lbs!], the farm has decided to grow again. According to the Office of Administration, the farm will be adding another full acre plot from currently unused land.

Now we’ll have even more variety to offer you in meals. Stay tuned for more information.

March Recipe: Brown Sugar & Mustard Bacon

Serves 4

8 - pieces thickly sliced bacon (applewood smoked)
dijon mustard
1 1/2 -
dark brown sugar

  1. Preheat oven to 375°
  2. Lightly coat both sides with mustard, dredge in brown sugar, shake off excess
  3. Place on baking rack, on foil lined baking sheet
  4. Bake in upper third of oven until crisp, about 15 minutes
  5. Transfer to broiler, just long enough to caramelize sugar
  6. Serve warm

Chocolate Soufflé

Feb 19, 2013
Denise Simmons, Corporate Chef

I had a friend over for dinner this past Saturday.  We talked about a bunch of different things we could make for dinner, but it came down to Laura (the friend) would make a barley risotto dish she’d been wanting to try for a while, and I would do something to accompany the risotto, with her help (she asked if she could spend time in the kitchen with me so she could ‘learn from the expert’).  When I asked her what she’d like to make, her immediate & rather animated response was ‘a SOUFFLE!!!’  

Yikes!  I was thinking roasted vegetables, or maybe a salad…even some type of simple dessert.  Definitely NOT thinking soufflé!  I’ve made them, but it’s been about 26 years-since I was in the Escoffier Room kitchen at CIA-just one class before graduation.  The E Room kitchen chef instructor was a stereotypical old-school European chef. I won’t go into gory details, but suffice it to say I was scarred for life by his screaming at me that if I put too much salt in the chocolate soufflé, he would make sure I never set foot in his kitchen again (I think he MAY have been joking…but it was hard to tell with him screaming at me & his face turning from red to purple).  Since I did graduate (and have the diploma to prove it), the seasoning of the chocolate soufflé was good, and I was able (tho not necessarily willing) to set foot in his kitchen the next day…and the next…and the next…

I think most people think of chefs as ‘experts’ who never fail, or who never have a dish that isn’t perfect…or edible.    I’m here to tell you that we probably mess up just as much as the next person (well, may not quite as much-we do have a good bit more practice-hopefully!)  The difference between a chef, or professional cook, and an inexperienced cook is that we know how to fix our mistakes. We can taste a dish & determine what it needs to make it truly excellent.  Except for baking…baking you have one shot, and if you mess it up, either you throw it out & start over, or mix the mess together & call it something totally different (maybe for my next blog post I’ll tell you the story of my first black forest cake…which was actually served as ‘Krumel Krugen’. Not sure my spelling is correct-it’s the name, given by our German exchange student, to the mess  after it slid off the plate, onto the counter, and a spatula was used to scrape it into a bowl.  Topped with copious amounts of whipped cream to cover the fact that it looked like it had been hit by a train, it ended up being rather tasty!).

But I digress…this is the story of the chocolate soufflé from this past weekend.  I looked online for a recipe suitable for 2 people.  It seemed rather easy…much more so than I remembered it being.  I even had all the ingredients already, except for 3 ounces of great quality bittersweet chocolate.  We gathered our mise en place, read our recipe & dove in.  The mixture looked pretty good as it was being gently spooned into the pre-buttered & sugared ramekins.  We set the time for 18 minutes & went back to the living room to play cards, so we wouldn’t be tempted to open the oven door & peek before the timer went off.  When the timer did go off, we opened the oven door to the sight of two beautiful chocolate soufflés.  They were incredible!  Light, airy, super chocolatey & delicious!  It appeared that my soufflé demon had been exorcised!  Thanks for pushing me to make them, Laura!


Weekly Wisdom – Food Rules… Avoid foods that are pretending to be something they are not

Feb 19, 2013
Sherri Meyer, MG Registered Dietitian,

  • Classic example: imitation butter, aka “margarine”
  • These products contain an extreme degree of processing; they are imitations
  • Avoid: mock meats, artificial sweeteners & fake fats & starches

Source: Michael Pollen, Food Rules


February Local Meal

Whew, it’s been a crazy month. Februaries are always the hardest- everyone comes back from break and hits the ground running. With that in mind we’ve decided that once a month, for the rest of the school year we’re going to take the time to slow down a little bit and savor the moment. This Thursday February 21st we’re starting a new tradition: monthly local meals. Chefs Eric Pearce and Chris Blain sat down today to put together a menu that highlights the best of what we have available this time of year. And judging from the menu, it’s hard to tell that it’s the middle of winter with all the fresh local food we’re able to offer. Our little corner of North Carolina is an incredible food microcosm. Check out what we’re planning, and be sure to visit the links on farm/producer names for more info, and our facebook page before, during, and after the meal for pictures.

Local Dinner- Thursday 2-21-13

Soup: Tomahawk Farms Steak and Onion Soup
Vegetarian Loaded Baked Potato Soup with Homeland Creamery Dairy

Local Spinach and Tofu Palak Paneer, with Steamed Brown Rice

NC Sweet Potato Bisque Bread Bowl with Spiced Local Pecans

Main Line:
Tomahawk Farms Meatballs and Pasta with Marinara

Hopkin’s Poultry Chicken Marsala

Fresh Guilford Farm Sauteed Greens
Glazed Guilford Farm Carrots drizzled with Local Honey
Ashe County Cheese Polenta with Guilford Mill cornmeal


Local Cage Free Egg Frittata (crustless quiche) with seasonal Roasted Veggies

***Local Hot Apple Cider @ the Beverage Counter

Home Baked Goods from our New Baker Diane Ilardi featuring Boonville Flour

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