FOOD SURVEY - Let your voice be heard... students, staff and faculty!

Be you student, staff or faculty, we want to hear what you have to say!
 

WARNING! Reading further may earn you the chance to win gift certificates to Whole Foods Co-op, Duluth Grill, Sara's Table, How Sweet It Is Bakery and our very own Dining Services!

I am an intern with Health Services as a Community Health Education Major here at UMD. Part of my internship has been to create a survey that will help inform Health Services of food trends, needs and interests of those at UMD. 

It is here and ready to go!

 

UMD Dining Services and Health Services Campus Food Survey

My goal is to not only reach those who participate in the dining locations at UMD but also those who do not for what ever reason.  We'd like to know what you would like to see, your needs and how you might be served better. Don't feel shy about telling us what you like either!  We LOVE to know what is working too!

The survey takes about 7 minutes... it will be open until Friday May 24th.  (I know it is a crazy time with finals...  just don't forget! :)

 

http://studentvoice.com/umnd/diningservicesandhealthservicescampusfoodsurvey

Thank you for your help in attempting to reach our goal of 1,000 survey respondents!

Your feedback really is very valuable to us.

Judy

A huge THANK YOU!! to all the community partners who generously provided fantastic prizes!  Thank you very much for your support!

UMD Dining Services
 

"Toss the tray" in the name of sustainability!

GO TRAYLESS FOR A DAY!

Change is coming!

 

This Thursday May 9th, the Dining Center will be going trayless.
All day the trays will be removed from use*.




This event is designed to promote sustainability in our community and on campus by reducing waste.

Each tray that is not used saves 1/3-1/2 gallon of water.

Food waste is also reduced by an average of 1.2-1.8 ounces per meal per person.

Give it a chance and support sustainability!




*Trays will be available in special instances upon request and for those with disabilities.

The water saving statistics surprised me. 
I can certainly see how the lack of tray's might naturally influence our carrying capacity and adjust what we bring to our dining table.

What do YOU think?
Do you have any thoughts related to your experience eating in the D.C. on trayless days?
How did it change what or how much you chose to eat or took to your table? 
Did it change your consumption amount or the amount you threw away?

Share your thoughts!

Judy B.

Gluten Free Foods at UMD Stores

Gluten Free Foods at UMD Stores

This information collected by UMD's Dietitian and Food Coach Jean Rodvold and her fantastic intern.

You can reach Jean at rodvo005@d.umn.edu  She is available for students staff and faculty for specific questions regarding food served at UMD, general and specific diet needs.


List accurate as of 4/11/13

Not Made in a Gluten Free Facility

Amy’s Frozen Entrées and Non-frozen Products

·         Tamale -  roasted vegetables

·         Tamale verde -  Cheese

·         Indian - palak paneer

·         Indian Vegetable Korma

·         Tofu scramble – Mexican

·         Tofu scramble

·         Enchilada – Spanish rice and beans

·         Enchilada – Cheese

·         Enchilada – Black beans and vegetables

·         Burrito – Non-dairy

·         Burrito – Cheddar cheese

·         Asian noodle stir fry

·         Bowls – Mexican casserole

·         Bowls – Teriyaki

·         Bowls – Brown rice and vegetables

·         Salsa

·         Chunky tomato bisque soup

·         Split pea soup

·         Lentil soup

·         Lentil and vegetable soup

·         Cream of tomato soup

 

Minute - Ready to Serve Rice

·         Brown rice

·         Brown and wild rice

·         Long grain rice

 

Rice Works Chips

·         Sea salt

·         Sweet Chili

·         Parmesan sun dried tomato

·         Salsa Fresca

·         Wild

 

Go Picnic Ready to Eat Meals

·         Sun butter and crackers

·         Turkey stick and crunch

·         Black bean dip and plantation chips

·         Turkey slices and cheddar

·         Hummus and crackers

·         Turkey pepperoni and cheese

 

Orville Redenbacher Popcorn

·         Kettle corn

·         Sharp white cheddar

·         Brown sugar cinnamon (pop crunch)

·         White and sharp cheddar mix (pop crunch)

Made in a Gluten Free Facility

Sensible Foods Crunch Dried Fruit

·         Orchard blend

·         Cherry blend

·         Tropical blend

·         Apple blend

 

Rocky Mountain Popcorn*

·         Caramel

·         White cheddar

·         Cinnamon sugar

·         Jalapeno

·         Naked

 

Kind Bar

·         Fruit and Nut Delight

 

Pop Chips*

·         Parmesan garlic

·         Sea salt and vinegar

·         Barbeque

·         Sour cream and onion

·         Cheddar

 

Deep River Snacks*

·         Sweet Maui onion

·         Original salted

·         Mesquite Barbeque

·         Seal salt and vinegar

·         Salt and cracked pepper

 

The Better Chip*

·         Sweet onion

·         Fresh corn

·         Jalapeno

   

·         Red pepper

 

Bumble Bars

·         Varied Flavors

 

*certified gluten free          

One World One Environment - THIS WEEKEND - Family Friendly Event

ONE WORLD ONE ENVIRONMENT!  

 (This has been a fantastic collaborative event driven by students supported by various departments at UMD) 
 

Family, friendly event this weekend! -

Check out the speaker list below!

 In keeping with the theme of supporting our greater community in a sustainably minded way,  great food will be provided by Duluth's very own Duluth Grill.    

Saturday April 27th

5-8pm UMD Kirby Ballroom (5-5:30 RSOP games outside before main event)... see detailed schedule below.

One World, One Environment is a collaborative event and sustainability initiative bringing together UMD students, faculty, staff, Duluthians, and event organizers to explore and to discuss issues and values connected to our shared environment.
FREE food will be catered by Duluth Grill! (food & seating are limited so please RSVP by clicking "Going")
One World, One Environment will connect people in a social “edutainment” setting by sharing a world of music, skits, and stories presenting how people value diversity and beauty within our mutual global environment. It will also provide a forum for rich discussion and exploration of the interconnectedness of our one world and environment.

Under the umbrella of “interconnectedness”, this event will provide the opportunity for you to take part in discussions focusing on food, water, sustainability, eco-politics, wellness and values.

Details:
5pm: Outdoor games with RSOP (Rec. Sports Outdoor Program) @ the Kirby *Terrace (outside of the Kirby Student Lounge)
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5:30pm: Social hour w/ food, music, & relevant displays @ the Kirby Ballroom (3rd floor of Kirby Student Center)

6:30pm: entertaining & earthly skit + musical performance(s)
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7pm: Keynote address with David Gore

7:15pm: Discussion + panel
Panelists are: (D.Gore as moderator)
Leane Rutherford, Instructional Development
Thomas Beery, Health, Phys Ed./RSOP
Emmanuel Enemuoh, Mech./Industrial Engr.
Mindy Granley, Sustainability Coordinator
Lanae Smith, Sustainability Inspiration Award Recipient
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8pm: Networking (optional)
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This event is completely FREE, though donations are welcome and will be used to carry on this initiative in the coming months and years.

*In the case of rain/snow or any other weather patterns that might impede outdoor games, the back-up location is the RSOP gym at UMD.

Collaborators include UMD's Office of Sustainability, Center for Environmental Education, Office of Cultural Diversity + Student groups in the Multicultural Center, Sustainable Agricultural Projects, Duluth Grill, & IR Media House.

A special thank you to UMD Dining Services for providing the One World One Environment event with the water, forks, plates and compost and waste disposal. We appreciate your support.  

4th NORTHLAND COMMUNITY WELLNESS DAY! Great Event Here at UMD

4th Annual NORTHLAND COMMUNITY WELLNESS DAY!
Saturday April 27th
11-3
UMD Romano Gym

What will you find at Community Wellness Day?
50 exhibitors,  Including, since this is a food related blog after all, La Finca Organic Farm. A CSA deliverering to Duluth. They have various options for share sizes helping you fit the size, and affordability of what you, your family, or your roommates might need. They even have a SOUP share!!!! SCORE!  A win for the busy college student, or professor who has healthy fast meals on their mind. 

Yes, this Is a KID FRIENDLY, and encouraged, EVENT! 

rock-climbing and children's activities with UMD Athletes! 

Keynote speaker Paul Batz,
Minnesota Author, who will speak about "What Really Works, Blending the Seven Fs for the Life You Imagine!" (Faith, Family, Finances, Fitness, Friends, fun and future).

Speaking of Community Connection!
Duluth Grill will be here with great snack options.  (Not sure they are bringing their homemade avocado, mango Ice cream, If not, I highly suggest a trip to the west side to try it out. Refreshing and SO GOOD! - A Judy B. side note - )

Admission and parking (meters, maroon lots and pay lots) are free!

More details click here for the event poster

I have had the privilege to be a part of Community Wellness Day for each of the past three.  Always a great atmosphere, vendors that bring fantastic services to the community. I have had the chance to connect with great people. This will promises to be even bigger and better.
 -A Judy B. side note-

A look back at Community Wellness Day 2012 

Our favorite... OK, my favorite crazy grass Farmer, Joel Salatin's visit. (He rocked the house... as usual)
Click here to watch his talk from last year on YouTube

Judy B. And Joel Salatin, April 2012

You may recognize him better here in his typical "uniform"

Thanks UMD for hosting such AWESOME events! 

A great way to spend a Saturday!

 

 

Meet the Farmer Providing You Grass Fed Burgers at UMD

You know those awesome Grass Fed Burgers in the Center Court restaurant... and the Burger Hub upon request? Have you ever wanted to know more about them, where they come from and how the cows are raised?

Wednesday April 24th at 10 AM in Kirby 355-357 you will get your chance!
Troy Salzer's Sandy Hills Ranch in Barnum, MN. will be joining SHAC presenting in our workshop series.He'll tell us about his farm, the process the cattle are raised for optimum health and taste. He'll share the other goodies he is growing on the farm as well.

Get in touch with your food, where it comes from and who is doing the hard and wonderful labor so we can have a great tasting lunch.

Thank you Troy!

Judy B.

Food Demonstration! Healthy and Affordable Eating. Caitlin Nielson Takes on the Challenge. Taste Test Her Results!

Wednesday, April 17:  Caitlin Nielson will help you lower stress around food finances.  She will demonstrate how to buy fresh foods for the same amount as a can of spaghetti!
10-11am
Kirby 355-357 (Down the skinny hallway running along the ballroom)

Caitlin is pretty much a food genius.  She can combine good tasting food, keeping it low cost and making sure it is healthy. Yes, yes I DID say affordable, tasty and healthy.   Join SHAC for her demonstration Wednesday. -Judy B.

Learn about the farm from our very own University Celebrity, Randy Hanson!

Would you like to learn more about the UMD farm?  

Randy Hanson - http://blog.lib.umn.edu/ione/eyeonearth/2013/03/randel-hanson.html

What is it?
Where is it?
What are they doin' over there on that farm anyway?
If one were to volunteer, what might one be doing?

You can read about Randy and the farm in the story below
http://blog.lib.umn.edu/ione/eyeonearth/2013/03/randel-hanson.html
Better yet - see him in person!...

• Wednesday, April 10 from 10-11 am, Kirby 355/57
  Randy Hanson, Assistant  Professor of Geography and Director of the Sustainable Agriculture Project (SAP) at UMD.  Learn about the UMD Farm and how you can be involved!!

Join us!
SHAC sponsored workshop.

Things I learned from Shannon at the Co-op's presentation today

Thank you Shannon for your time and information.  As usual, great learning and great fun.

If you missed Shannon's presentation today at UMD, I will highlight just a few of the tinyist nuggets.

• Did you know...?
• ... that wild rice isn't a rice but the seed of a grass?
• ... that wild rice has more protein, less fat, carbs and calories and more fiber than other rices?
• ... The dirty dozen and 12 least contaminated fruits and vegetables. 
• ... if a label says 100% organic it means all ingredients are organic
• ... if a label just says "organic" it means that 95% of the ingredients are organic.
• ... to save money, check out the bulk aisle where you can buy and try things in small quantities to see if you actually like it.
• ... think ahead when preparing foods. Make additional amounts that you can plan into another meal tomorrow. That way you don't have to eat "left overs" if they don't do it for you, but you can save yourself some time in doing a little pre-prep. Extra noodles when making the pasta salad today can be tomorrow's tuna salad.
• ... read your labels is the best way to know what is actually in your food. Remember, the front of the package is just a billboard.
• ... using marshmallows that contain gelatin are not vegetarian.  (vegetarian marshmallows can be purchased or home made as an alternative.)
  (All information from Shannon, can be found in the co-op "all about" brochures or respective website link.)

Check out our event Wed April 10 from 10-11 in Kirby 355-357
Randy Hanson talks about the UMD farm and how you can get involved.

What does that long list of ingredients on the food label mean?

EVENT THIS WEDNESDAY!!
March 27
10-11 AM
Kirby 355 - 357 (Down the skinny hallway that runs along the back of the ballroom

What does that long list of ingredients on the food label mean?  Shannon Szymkowiak, Promotions and Education Manager at the Whole Foods Co-op, will help you to demystify ingredients, and understand the benefits of “whole foods”.

Hosted by SHAC - Student Health Advisory Committee
Join is!
(Shannon USUALLY travels with treats. I make NO promises, but it could happen!)

Fresh off the farm; Meet The SAPatistas!!

Hi everyone!  Happy back from Spring Break!

I want to introduce you to a new student group!  I have had the pleasure of working with some of the folks from this group and I think they will be amazing partners!

  Photos from the UMD farm last summer.

Here they are in their own words...

 SAPatistas

Students currently employed by The Sustainable Agriculture Project (Also known as SAP) have formed a new student group, the SAPatistas.  The Sustainable Agriculture Project was created in 2009 to institute education, research, and community engagement around local food systems and food security in the western Lake Superior region.  Many of these incentives are accomplished through work at the UMD Farm and Orchard sites.  As student workers, the SAPatistas have all had the opportunity to be a part of accomplishing this mission.  Of course, there is still work to be done. 

The SAPatistas want to put their fresh veggies where their mouth is and work towards raising food awareness here on-campus. We know that healthy food doesn’t have to break your bank.  We believe that our classmates should have access to healthier choices.  Basically, we want to give students options that make tying their shoe seem like a challenge.   To do this, we want your help!  The SAPatistas are students with different majors, skill sets and passions.  To join, you don’t need any experience with food or farming, you just have to be a fan of Brussels’ sprouts (kidding).  The SAPatistas invite you to bring whatever you have to our table.        

If you’ve been curious about SAP, this is the perfect way to get a taste.  If you want to experience what it’s like to really be in touch with your food, get your hands dirty or partake in creating better food options for our student body.  

Spread the word. Join the movement!!

Contact info and updates can be found on the SAPatistas facebook page

Also check out SAP @:

Homepage: http://www.d.umn.edu/cscd/sap/main/index.php

Facebook: UMD Sustainable Agriculture Project