I read today on SF Gate that UC-Berkley is taking steps to ensure that their students not only EAT better, but also experience new foods. And local foods!
And I couldn't be more excited.Today, students and faculty on the university meal plan can enjoy, every day, a
regional Indian meal devised by Manhattan star chef Suvir Saran, Vietnamese pho
and noodle salads from recipes developed by Sacramento restaurateur Mai Pham,
and vegetarian dishes conceived by best-selling Bay Area cookbook author Mollie
Katzen. Deborah Madison, the former Greens chef and cookbook author, helps the
food service staff source produce from local farms.
I remember the days of eating at the college cafeteria. And I know the effect it had on my habits and my waistline. I was privileged to have attended an institution that did offer a variety of vegetarian/vegan options, so I found myself inclined toward vegetable options. But, I remember eating my share of french fries.
I would have relished the thought of na'an at lunch... so, I think this idea is beyond stellar.
Read more!
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