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.
Foodies in the Marketplace
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
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
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
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
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.
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.
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.
- Learn more about the Early Sprouts program.
- Learn more about Keene State’s Dietetic Internship program.
Faculty & Staff Accomplishments
- Paul Baures receives $65,000 grant to make oil pipelines safer.
- Julio Del Sesto ’07 receives volunteer award from Cedarcrest Center.
- Alice B. Fogel appointed New Hampshire Poet Laureate.
- Jamie Landau receives Lambda award.
- Susan Whittemore receives $69,169 grant to continue work on pollutants present in human milk and cord blood.