Chef Essig's Featured Event
February is Black History Month
This is a time to honor and celebrate African American culture... of course here in Dining Services, that means we celebrate with FOOD!
The term "Soul Food" means just that... it's food that is made, not from a recipe, but from the soul. It is created out of resourcefulness and not out of excess. It touches a part of you beyond taste buds and does more than fill your stomach. It satisfies, sustains, and rejuvenates your soul.
The history of soul food cannot be separated from the history of slavery in America. The endless hard work that was demanded every day required a diet that would sustain and provide energy. Unfortunately, not all landowners placed feeding slaves in high importance. It was up to the slaves to fend for themselves using the knowledge of dishes they had been familiar with in their homeland but use the ingredients available to them at that time. Often the secondary cuts or offal meats were scavenged. Pigs' feet, hocks, and intestines, along with chicken gizzards, hearts, and necks were some of the meats available. Other wild animals such as squirrels, rabbits, raccoons, and opossum were available as well - if they could catch them. Sometimes small flocks of chickens were permitted to be raised. For vegetables they were limited to whatever they could gather from the surrounding area or grow in small plots. Wild greens including dandelion, chicory, mustard, and pokeweed were staples, along with hearty root vegetables such as turnips and beets. These are some of the ingredients we still see today in classic "soul food dishes."
Soul Food tends to be simple in preparation and presentation, high in fat, carbohydrates, calories, and sodium - but even higher in satisfying your hunger and your soul. The dishes that were created during this time are still common today in African American culture. There are many more refined versions and offerings now, but still most are simple, hearty, and could be considered comfort food. If it is a food you grew up with, or if it stirs memories of home, family, comfort, and touches a part of you that no other food does, then it could be considered a "Soul Food."
Dining Services has worked with the Marcus Garvey Cultural Center again this year to feature "Soul Food" items throughout the month of February in honor of Black History Month.Come celebrate, eat and enjoy. Click here for a printable version of the 2012 Soul Food schedule.
HOLMES DINING HALL
5th - Brunch - Peanut Butter Pie
7th - Lunch - Turkey Noodle Casserole, Mac and Cheese, Tater Tots
8th - Dinner - Grilled Pork Chops, Home Wedge Potatoes, Broccoli Bake
9th - Lunch - Chicken Po Boy, Red Beans and Rice, Hushpuppies
10th - Lunch - Jambalaya, Red Beans and Rice, Maque Choux
13th - Lunch - Fried Chicken, Broccoli Bake, Cheesy Potatoes
13th - Dinner - Blackened Chicken, Fried Okra, Corn, Mashed Potatoes
17th - Dinner - BBQ Ribs, Stuffed Peppers, Buttered Lima Beans
20th - Dinner - Pork Shank, Sweet Potato Soufflé, Cornmeal Catfish,
Red Beans and Rice, Wilted Greens
21st - Lunch - Chicken Etouffee, Hushpuppies
26th - Dinner - Roasted Turkey, Sweet Potatoes, Glazed Carrots,
Mashed Potatoes
TOBEY-KENDEL DINING ROOM
1st - Lunch - Mac and Cheese Bar
6th - Dinner - Pot Roast, Green Bean Supreme, Mashed Potatoes and Gravy
7th - Dinner - BBQ Short Ribs, Cheese Grits, Mashed Potatoes and Gravy
9th - Dinner - Red Velvet Cake, Banana Pudding
10th - Dinner - Cajun Catfish, Collard Greens, Red Beans and Rice
13th - Lunch - Spicy Redfish, Hushpuppies, Brown Butter Corn with Okra
14th - Dinner - Pork Shanks, Mashed Potatoes, Banana Cream Pie
19th - Dinner - Grilled Pork Chops, Cornbread, Coconut Cream Pie
20th - Dinner - Meatloaf, Corn on the Cob, Mashed Potatoes and Gravy
21st - Lunch - Catfish, Vegetable Etouffee, Creole Zucchini, Corn Fritters
22nd - Dinner - Sloppy Joes, Collard Greens, Black Eyed Peas,
Cheddar Mashed Potatoes
24th - Dinner - BBQ Beef Ribs, Cheddar Corn Mash, Warm Cherry Crisp
27th - Lunch - Chicken Gumbo, Red Beans and Rice, Grilled Squash
28th - Dinner - Turkey Pot Pie with Biscuits, Baked Noodles
Here in Dining Services, "We Feed The Bears!"
There are many new and exciting things happening in Dining Services this year, and I certainly hope you will take advantage of what we have to offer. Dining Services is here for you because "We Feed The Bears" and we are very proud of it! GO BEARS!
Don’t forget to look at the weekly menus often to find out what other fabulous menu items await you this week! You can also call the FoodLine (970.351.FOOD) for daily menus. Not signed up for the Faculty/Staff Payroll Deduction program yet? Learn more about the program here.