Winter 2013-14: The Food Issue

The current issue of Keene State Today has a focus on food, with a look at the topic from farm to table and beyond. Here’s some additional foodie content to supplement the print publication.

▾ Online Extras

Online Extras

Foodies in the Marketplace

New Hampshire

The Bridges Inn at Whitcomb House, Swanzey, NH
David Schuster ’13, chef

George’s Seafood & B-B-Que, Plymouth, NH
Dave and Pam (Shaw) ’80 Castelot, owners

Hannaford supermarkets
Katy Magoon ’09, dietitian, Concord and Keene, NH stores
Hannah Millon-Garvey ’98, dietitian, Concord and Keene, NH stores

Lab ’n Lager, Jaffrey and Keene, NH
Doni Ash ’04, owner

Monadnock Food Co-op, Keene, NH
Erin O’Loughlin ’11, prep cook

Polly’s Pancake Parlor, Sugar Hill, NH
Katherine (Aldrich) ’80 and Dennis Côté ’80, owners

The Restaurant at Burdick Chocolate, Walpole, NH
Wesley Babb ’98, chef de cuisine

Squam Lake Marketplace, Holderness, NH
Donna Bunnell ’79, customer service

Timoleon’s, Keene, NH
Timoleon “Lindy” Chakalos ’53, owner

Walpole Scoop Shop, ice cream, Walpole, NH
David Westover ’72, owner

White Birch Brewing, Hooksett, NH
Brian Parda ’01, director of marketing & sales

Zorn Dining Commons, Keene State College
Rebecca (Briggs) Hunt ’97, Registered Dietitian and marketing coordinator

Massachusetts

Brazilian Grill, Hyannis, MA
Kalley (Ayer) Borsatto ’98, owner

Emack & Bolio’s, ice cream, Orleans and Chatham, MA
A Nice Cream Stop, Wellfleet, MA
Carol (Hutchinson) Piemontese ’90, owner

Hannaford supermarkets
Diana Carty ’11, dietitian, Norwell, Waltham, and Easton, MA stores

J & B BUTCHER, butcher shop, Tewksbury, MA
Joseph Ward ’04, owner

Northampton Brewery Bar and Grille, Northampton, MA
Abby (Maher) Martin ’01, manager

Texas

The Roaming Baker, Fort Hood, TX
Casie Davidowsky, ’09, owner

Eat Local, Be Happy

Students, staff, and faculty dined on local meats, produce, and dairy at the fall Localvore Lunch, a semi-annual event at the Zorn Dining Commons.

Localvore Lunch

Try These at Home

A Punch from the Past

Alumni who were on campus during the 25 years that L. P. Young was president of the College, 1939-1964, may remember a beverage that his wife, Dorothy, whipped up for special occasions. We provide the recipe below for those who’d like to raise a glass of punch for old times’ sake.

Mrs. Young’s Rhubarb Punch

6 lbs. rhubarb
 Grated rind of 2 lemons
 Grated rind of 2 oranges
 3 lbs. sugar 
1 pint lemon juice
 1 pint orange juice
 1 quart ginger ale

Wash rhubarb and cut into 2-inch pieces. Cover with water. Simmer until tender. During last of cooking, add sugar and enough water to make 6 quarts. When ready to serve, add lemon juice, orange juice, and ginger ale.

A Taste of South Africa

Here’s a simple sauce provided by chef Johann Becker that’s a standard in his country, South Africa. Becker visited campus in the fall through Sodexo’s Global Chef program.

Sheba Sauce

1 onion, chopped  Small can diced tomatoes
 1 crushed garlic

Fry onions and garlic in a little butter or oil until translucent. Add tomatoes. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes. Add a teaspoon of sugar or apricot jelly. Serve on pasta or with sausages.

A Place at the Table

“A Place at the Table: One Nation, Underfed” is one of several sculptures displayed on campus and at the Monadnock Food Co-op in Keene this November as part of CANstruction, an annual international design/build competition that draws attention to the issue of hunger. This sculpture was created by a team from Markem-Imaje’s Keene location. Photo by Jane Eklund

Links to more information

If you saw the eye – “Read more online at keene.edu/mag” – you’ll find links below to learn more about stories in the Winter 2013-14 issue of Keene State Today.