scoop may doc

8/9/2019 Scoop May DOC

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Dear North Central College Community,

We thank you for making April such a successful month filled with fundining and catering events on campus! It was great to see some familiarfaces at the Wellness Fair and Earth Day Sustainability event! Be sure tocheck out some of the great food setups put together by our chefs andcatering associates by visiting the North Central College Catering Flickr pageat https://flic.kr/ps/32aHfE.

For seniors, graduation is quickly approaching and we want you to makethe most of what is left of your college experience! Be sure to attend ourupcoming events such as Springfest, the Cornerstone Day Picnic, the

Boilerhouse $5 BBQ ’ s, and the last Midnight Breakfast coming up in early

June. More information regarding these events can be found in thisnewsletter. Be Central. Eat Central.

Sincerely,Lauren SauerStudent Engagement ManagerNorth Central College Dining Services

THE

SCOOP North Central College, May

2015


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North Central College

May Closing Hours of Operation North Central College

May Events & The Cage ’ s Innovation Kitchen Calendar

Tuesday May 5 th Cinco de Mayo!

Kaufman and the Cage will be featuring Mexican dishes this day for lunch!Cinco de Mayo Sampling Event: Boilerhouse 11am-2pm. Come try bold and spicy chip flavors,Propel electrolyte water, and Mountain Dew DEWshine!

Tuesday May 12 th Honors Day

8am-11am Coffee and Conversation in Wentz4pm-5pm Dessert Reception in Wentz

Wednesday May 13 th , May 20 th , May 27 th , and June 3 rd Help kick off our Summer BBQ on Wednesdaysat the Boilerhouse! $5 includes a sandwich, chips,and a drink!11am-1pm

Friday May 15 th Cornerstone Day Picnic in Jefferson Plaza11am-1:30pm

Saturday May 16 th Barn Dance in Jefferson Plaza6pm-11pmDJ, Games, Food, Prizes, Dancing

Wednesday May 20th

Student Leadership Award Ceremony in Wentz

Thursday May 28 th Service Awards in Wentz5:30pm-8pm


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CongratulationsGraduates!

Iesha Milford Jackie SpragueTiona Mouton

Elizabeth Stewart Jasmine HobbsTyler FinneganBrittany Spitzer

Josh RodewaldWesley Rasmussen WilsonChristian Druce-Jones

Kate Limbach


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Balanced U: Spotlight on Project Clean PlateBalanced U is Chartwells’ national award winning program on health, wellness and sustainability.Sustainability initiatives include eating green, building green, returning green, and running green.As part of Chartwells’ run green campaign, we are dedicated to creating efficiency in the dining hallsand educating our staff and students on how to play their part.Project Clean Plate is one of the programs used to encourage students to reduce food waste withincampus dining. Each year on college campuses, students throw away hundreds of tons of food. Thislarge volume of solid waste not only adds to the environmental impact of a community’s landfill, butmore important, this waste of food reminds us that we must do more to help solve global hunger.Through goal-setting and charitable contributions, Project Clean Plate helps raise social awarenessof these problems among students.

The Positive PulseWith Laura Vollink, RD LD, Chartwells Dietitian

Fad Diets: Separating Fact From FictionWith all the focus on weight in our society, weight loss plans or products that promise dramatic weight loss resultsor claim to instantly improve your health appeal to the masses. The bottom line is simple though- if a diet orproduct sounds too good to be true, it probably is!So, how do we know the difference between a fad diet and a diet that will help us sustain health over the long term?First, let’s get rid of the word ‘diet.’ Diet implies a short term fix- who wants to be on a diet for the rest of theirlives? We need to look at making positive behavior changes such as adding exercise, or cutting back on portion size.To help identify and avoid fad diets, here are a few claims to watch out for:

Weight loss claims. Slow and steady weight loss is more likely to last than dramatic weight changes. Bewary of diets that claim you will lose 5-10 pounds in one week, most of this loss will be from water weight.Healthy weight loss is about .5 to 1pound per week.Limitations. Avoid diets that eliminate or severely restrict entire food groups or macronutrients. Byrestricting these foods, you are missing out on critical nutrients you would be getting from a balanced diet.Rigid menus. Following rigid meal plans can be overwhelming, limiting, and not very practical. Think aboutsocial situations such as going out to eat with family and friends. Does this diet allow you to easily do that?Investment. Be wary if a product requires you to spend a lot of money.If the plan claims to be successful only if you attend a seminar, take apill, or purchase prepackaged meals, the diet is more likely to be amoney making gimmick rather than have your best interests at heart.No need to exercise. Regular physical activity is essential for goodhealth and weight management. Diet is only part of the path toweight loss. Find physical activities that you enjoy and aim for 30 to60 minutes of activity on most days of the week.Testimonials. Most often testimonials come from clients or ‘experts’ in weight loss or nutrition. Keep in mind these people are probablybeing paid to advertise the plan or product.

With any new ‘diet’ ask yourself, ‘can I eat this way for the rest of my life?’ Ifthe answer is no, the diet is not for you.


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“Eat YourGreens” MuffinsIngredients:1 cup all-purpose flour1 cup whole-wheat flour! cup sugar2 tsp baking powder" tsp baking soda1" tsp ground cinnamon" tsp salt# cup canola oil! cup milk1 (6 ounce) bag fresh baby spinach" cup mashed banana (from about 1 to 2bananas)2 tsp pure vanilla extract

Preparation :Preheat oven to 350°F.Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda,cinnamon, and salt. Set aside.In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until

completely puréed. Add banana and vanilla; blend on low just to mix.Pour puréed mixture into dry mixture and fold together until completely combined.Fill lined muffin cups about ! full and bake 18-20 minutes or until a toothpick insertedinto the center comes out clean.

Laura is a registered, licensed Chartwells dietitian. She has been with Chartwells since2011, and is a graduate of Southeast Missouri State University in Cape Girardeau, Missouri.

[email protected] | 573-651-5145

Balanced BiteThere is no miracle weight loss plan or pill. Look to slowly incorporate physical activity into your life and find

ways to change what and how much you are eating.


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CateringWhether you may be looking to set up an event

catering to a small group of students or an eventwith hundreds of people, our catering team can

help you! We offer fun ‘ Make Your Own ’ food barsincluding walking tacos, sandwiches, popcorn,

s ’ mores and more!

Contact Tatiana Dotdot for all of your

catering [email protected] | 630-637-5673

RetailMay brings the arrival of a new pancake special at theCage! This month stop by the Cage and enjoy BirthdayCake Pancakes on special for $2.55. All day every day!

We are also offering a new Innovation Kitchen menu for the month of May at the Cage. Lydia is preparing a new menu item each day. Available for swipe or purchase!

Stop in to the Rolland Center Boilerhouse Cafe to receivespecial priced breakfast and lunch combos. $1.99 for asmall regular coffee and donut, and $4.99 for a coldsandwich, bag of chips, and small water. Don ’ t miss outon this great deal!

M a y P a n c a k e

S p e c i a l Birthday Cake Pancake


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Our Favorite Photos From April

W ellness Fair Ear th Day Susta inabilit y

Ev ent

W ellness Fair

Ear th Day Ev ent -Cat er ing

W ellness Fair

W ellness Fair


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THE SCOOP I CHARTWELLS AT NORTH CENTRAL COLLEGE

Memorial Day Recipe

Rocky Road BrowniesMakes: 16 (2-inch) browniesActive Time: 20 minutesTotal Time: 3 hours (including cooling time)

Ingredients 1 cup less 1 tablespoon all-purpose flour1/4 teaspoon baking powder1/4 teaspoon salt4 1/2 tablespoons unsalted butter

1/2 cup plus 1 tablespoon unsweetened cocoapowder

1 1/4 cups sugar1 large egg2 large egg whites2 teaspoons vanilla extract8 regular-size marshmallows2/3 cup coarsely chopped walnuts or pecans1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips

Preparation 1 Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking

spray. (Leave enough of an overhang to be able to lift the brownies out of the pan later with the liner.) If youdon’t plan to let the batter rest at the end of Step 3 before baking, position a rack in center of oven and preheatto 350°F.

2 Thoroughly whisk flour, baking powder and salt in a small bowl.3 Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The

mixture will look like a mass of very dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smoothand glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape thebatter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time,cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour andbrings all the flavors into sharper focus.) Remove from the refrigerator about 30 minutes before baking; preheat

oven to 350°F.4 Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distributenuts and chocolate (or chips) around the marshmallows.

5 Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. (If you can find a place to testfor doneness where there is no melted chocolate or marshmallow, a toothpick should come out with somemoist, gooey batter clinging to it. Brownies in a metal pan will bake faster than those in a glass pan; if you’reunsure, bake a few minutes longer to make sure the brownies are done in the middle.) Let cool completely inthe pan on a wire rack for about 2 hours. Lift the ends of the pan liner and transfer to a cutting board. Cut into16 brownies.

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