Another reason I love BU

By Emily Wienberg

There are many reasons why I love BU – great professors, unique classes, and a diverse student body are only a few reasons why I wish I had four more years here instead of one. But this summer, I have added another reason why I love BU: John the sandwich guy at Warren.  Every week as part of my job at the Undergraduate Admissions Office, I go to lunch at Warren Dining Hall with prospective students. I’m a huge fan of sandwiches and the first time I went to Warren at the beginning of the summer, I went straight to the sandwich line and ordered John’s Special – a roasted red pepper chicken salad sandwich.sandwich To say it was delicious is an understatement.  I continued to get sandwiches from John every week, ordering his daily chicken salad special, but after the third week of compliments, he had something extra special prepared. Along with my perfectly toasted chicken salad sandwich, he added orange slices and some chips on the side. No big deal, you say? I thought it was the best thing since sliced sourdough bread.
I proceeded to tweet a picture of my delicious sandwich (above), tagging @BUDiningService (one of the best social media accounts at BU) and they kindly replied and said they would pass on my compliments to Warren staff. Two weeks later, as I was getting John’s chicken salad special, he said he had been given a raise because of all the things that were being said about him and his sandwiches on Twitter. Not only did that make John’s day, but it also made mine.
I was so excited to hear that someone who truly cares about his job and making students happy was rewarded for his hard work. I was even more excited to hear that Twitter had something to do with it. Had @BUDiningService not shared my tweets with the manager of the dining hall, John might not have gotten a raise. I’m not taking full credit for this, though. John does this for many other students who also share their appreciation online. According to frequent diners, John is always adding an extra touch to his sandwich creations. John is also positively impacting prospective students by showing them just how friendly BU is and how great our food is, too.
As I said before, I’m a proud BU student and experiences like this truly make my time here more meaningful. I’m thrilled to know that I go to a school that not only rewards dedicated employees, but also listens to sandwich-loving students like me.

Today’s post written by Emily Wienberg a current senior majoring in public relations with a minor in history you can read her blog – http://emilywienberg.com/
You can contact/follow Emily at: emilywienberg@gmail.com or on Twitter: @eberg910


The Best Way to Start my Day…

By Kelsey Hopper:

I love breakfast! Coming to college, I was afraid that the dining halls would not be able to satisfy my love for breakfast food, but I was quickly proven wrong. Since I live in Warren Towers, the Warren Dining Hall is the most convenient option for me in the mornings. Ready to start my day with a delicious breakfast, I am rarely dissatisfied by what the dining hall has to offer. For starters, breakfast is my favorite time in the dining hall; not just for the food, but also for the peace and quiet the dining hall offers in the morning hours. Always less crowded in the morning, the dining hall is the perfect place to begin your day. The aroma of freshly baked muffins and scones fills the air, greeting you upon your entrance to the dining hall. I usually like to grab a table in the rear dining area, which is brightened by the shining sun and offers a fantastic view of my new “home”- Boston.
pancakesMoving on to the food selections, the Omelet and Pancake and French toast stations are always a hit. However, if you are ever in a hurry the cereal and bagel bars are great selections for on-the-go dining. The array of fruit prepared every morning is always a nice option as well.
A few of my favorites include the scrambled eggs (offered every morning), the blueberry scones and the Sargent Choice French toast.
No matter what dining hall on campus you choose to eat breakfast at, it surely will not disappoint! So come share in the experience with me and start your morning off right!

Late Nite Cafe

By: Kacie Rioux

You know those three little words that everyone wants to hear. No, I am not talking about ‘I love you,’ I am talking about Late Nite Café, students’ favorite way to experience the dining halls after hours and avoid all of that annoying homework piling up.latenitelogo
Whether you are in need of some serious brain food or are in dire need of a study break, Late Nite Café is the place to be. Made to order fruit smoothies, pints of Ben & Jerry’s ice cream and BU Platters all offer a variety of scrumptious options for a late night study binge.
Late Nite is also great for more health conscious students and has plenty of healthy Sargent Choice options.pints I especially enjoy the crudité and hummus cups and yogurt parfaits. Late Nite Café is a great nighttime destination for procrastinators and studiers alike. The only way it could be improved is if it were open all night long!

Olecito

By: Kelsey Hopper

I love Mexican food and in my hometown there are a variety of Mexican restaurants that I frequent such a Moes and Chipotle.  Never having heard of Olecito before coming to Boston University, I was curious to give it a try and see if it stood up to its competitors.  Arriving during lunchtime, I found Olecito to be very crowded with hungry, eager students.  After surveying the menu, Olecito BurritoI decided to order the chicken burrito.  In ordering the burrito, I was able to choose between Mexican or Cilantro Rice and Black or Refried Beans.  Ultimately I selected Mexican Rice and no beans.  From a wide variety of toppings such as cheese, Pico de Gallo, guacamole, and sour cream, you are able to build your own burrito.  All of the ingredients looked fresh and flavorsome.  Olecito’s selection of special sauces certainly set it apart from its competitors.  Olecito SaucesFrom Cilantro Pesto and Chipotle Mayo to hotter scale sauces like Serrano Chile and Pickled Carrot and Habanero, there is a sauce for everyone at Olecito.  Overall I enjoyed the chicken burrito.  The Mexican Rice was very tasty and the Pico de Gallo and Cilantro Pesto offered the right amount of flavor to complement the chicken. If you are not a dark meat person like myself make sure to speak up and ask for only white meat as the burrito is assembled right in front of you to accommodate you and your preferences.  With an array of reasonably priced and flavorful selections I will definitely be heading back to Olecito in the near future.

The Towers Dining Hall: Forever My Favorite

By: Kacie Rioux

BU students are lucky. Unlike most schools, we have five wonderful dining halls (and numerous other retail options) to choose from whenever we are hungry. However, I think most students have a favorite spot that they frequent when it is time to chow down. For me, the Towers Dining Hall will always have a place in my heart -and my stomach.CIMG0531 The Towers synchronizes everything I like about meal time and makes my dining experiences enjoyable every time.  Firstly, the Towers location is perfect. As an East Campus resident and CAS/COM student, Towers’ central location is easily accessible at any time of the day. Whether it is brunch on the weekends or Late Night Café, Towers always hits the spot.  The Towers Dining Hall is also the perfect size. The lines are never too long and I can always find a place to sit without being crammed or uncomfortable.DSC00551 There is ample room to study while noshing on my favorite foods.  And speaking of food, the Towers cuisine is almost always up to par. The salad bar is always fresh and I am consistently satisfied and leave feeling full.  But I think the best thing about the Towers is the employees. Sandi’s welcoming smile and Raul’s cheerful whistling put me in a great mood each time I get a bite to eat.

What’s your favorite place to grab some grub?

Super Bowl Snacking

By: Kacie Rioux

The Super Bowl is a great American tradition. Whether you like football or just enjoy watching the commercials, one aspect that everyone looks forward to is the food. The Super Bowl is a great excuse to throw a party and eat cheesy, delicious foods like mozzarella sticks, chicken wings, and quesadillas with friends. In fact, the Super Bowl is second largest day of food consumption behind Thanksgiving according to yummly.com.
football-food
Boston University students have been preparing for Super Bowl festivities all week and BU Dining Services helped get students in the mood. Dining Services let students vote between New York Style Cheesecake and Boston Cream Pie for Super Bowl Sunday dinner to represent their favorite team. Ultimately, Giants fans were victorious (in both contests) and cheesecake was served. Raising Cane’s also offered tailgate boxes so students could host their own parties and get their fried food fix while watching the game.

Agganis Arena also hosted a free Super Bowl party with pizza and wings for BU students. After indulging in all of the delicious (although maybe not the healthiest) snacks, students could get a little exercise and ice skate while watching the Giants eke out a win over the Patriots. 20120205_KU_BU_Agganis-Super-Bowl_-038

And even if you did overindulge or emotionally eat last night, you are not alone: 7-Eleven reports that antacid sales increase by 20 percent on the day after the Super Bowl.

Soul Food Dinner

By: Kelsey Hopper

In honor of black history month, all dining halls hosted Soul Food Dinner on Thursday February 2nd.  A nice change up from the regular fare in the dining hall, specialty dinners are popular among all students at BU.

Around 6:30, the dining hall was lively with students eager to get their hands on some good southern cooking.  After surveying all of the stations, I decided to try the Cheese Chicken and Grits Casserole and the Buttermilk Fried Chicken.  The fried chicken was a clear favorite among many of the students eating in Warren Towers as the dining staff was forced to open a second station to meet the needs of all of the students!  The fried chicken dinner with macaroni and cheese and biscuits was by far my favorite of the evening as well.  It certainly met my expectations of a southern meal.

The chicken was moist on the inside and the crispy skin offered great texture and crunch when taking a bite.  The macaroni and cheese was creamy and delicious and the biscuit was buttery and flaky.  My dinner was basically comfort on a plate!  The Sweet Tea and Molasses Corn Bread perfectly complemented the southern meal.  For dessert, the Sweet Potato Pie and the Peach Cobbler were both popular and enjoyed by all students.  As authentic as the dining hall could have made, the soul food dinner was a hit and I think that all students will be looking forward to next year’s black history month dinner!

Sargent Choice Granola = Pretty Good!

By Kerry Coughlin, Nutrition Masters Candidate

Have you tried the Sargent Choice granola?  If you dine on campus, you’ve probably grown to love it.  It’s crunchy and sweet, and the perfect topping for a bowl of yogurt and fruit.  Oh, and it’s also packed with whole grains and healthy fats, which are key components in a balanced diet.  And that is what Sargent Choice is all about!

But you don’t have to hit the dining hall to get this granola; you can make the Sargent Choice granola in your own kitchen.  It’s easy, and takes just a few minutes of effort.  Once it’s in the oven, you can get back to studying, and enjoy the wonderful aroma that will fill your kitchen.  When it’s done, you can share it with friends, or keep it all for yourself.

Here’s what you’ll need to make about 1 cup of granola, which is 4 servings:

½ c. rolled old fashioned oats
1 ½ tsp. whole wheat flour
2 Tbsp. sunflower seeds
½ tsp. ground cinnamon
¼ c. pancake syrup
1 Tbsp. honey
1 ½ Tbsp. olive oil
½ tsp. vanilla extract
3 Tbsp. water
1 Tbsp. raisins
1 Tbsp. dried cranberries

You might have a few of these things in your pantry already.  For the rest, check the bulk bins at Whole Foods, or take a look at Trader Joe’s, and you will probably find a deal.  All of these ingredients are a good investment, and it’s much less expensive than buying packaged granola.

To make the granola, preheat your oven to 300 degrees F.  Grease a cookie sheet with olive oil.

In large bowl mix together oats, whole wheat flour, sunflower seeds and cinnamon.

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In separate bowl, whisk together maple syrup, honey, vanilla and water to blend well.

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Pour liquid ingredients over dry, and mix until evenly blended.  Allow to soak for 5 minutes.

Spread and pat down lightly on the greased cookie sheet. Bake for 35-40 minutes, stirring every 15 minutes until toasted to promote clumps.  Let cool completely.

Toss in raisins and dried cranberries.

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Here is the final product.  Be sure to store it in a covered container.

kerry4I hope you get a chance to try making this granola, either in your off-campus kitchen, or while you are visiting your family and friends. You can share the best of Sargent Choice!!

Have you ever tried Sargent Choice Granola? It’s definitely one of our most popular recipes!

Spring Fever and Sustainable Seafood

It’s spring. Earth week is almost here. It’s finally getting warm outside (at least above freezing). Imagine this: you’re on a date at an amazing restaurant; fish is on the menu. You order the Chilean sea bass. Your date is totally into sustainability and making informed food choices. Date over.
Don’t get caught not knowing anything about sustainable seafood! Come check out BU Dining Services’ and the New England Aquarium’s event on Thursday April 21st. We’ll be showing a very informative documentary on overfishing and then Les Kaufman, Professor of Marine Biology at BU, will be leading a panel discussion between local experts. Come for the free food, giveaways and ordering tips for your next hot date. Stay for the chance to help preserve the ocean’s fisheries and make a difference.

SUSTAINABLE SEAFOOD PANEL
Moderated by Les Kaufman, BU Professor of Marine Biology
Jen Goldstein, Wild Fisheries Specialist, New England Aquarium
Katy Hladki, Aquaculture Specialist, New England Aquarium
Niaz Dorry, Coordinating Director of Northwest Atlantic Marine Alliance
Showing of the documentary The End of the Line

Movie Review…

We recently got an advanced copy of the movie “The End of the Line” which is being shown on Thursday April 21st during Earth Week on campus.  Read our review below:

Rupert Murray’s “The End of the Line” documentary casts the question; are our oceans being overfished? I believe it answers it with brutal and frightening clarity… start imagining a world without seafood.  At current rates, the ocean’s stocks will be depleted by the middle of the century, the film reveals.  Touted the inconvenient truth on the ocean, this little-known, barely-screened documentary present’s hard evidence and marine experts in a neatly wrapped take-home message for every shopper.  Based on the book by UK Daily Telegraph environmental reporter Charles Clover, smart, industrial and high-tech “fishing” of the ocean by big corporations and rich hunters is exposed in all its bloody glory as the far too effective machine that it is. 

This is a hard-hitting film dressed in graphic images and powerful, unarguable statistics already being felt by poor coastal communities working inside a self-destructing industry.  The film urges for a global reduction of fishing to prevent the industry from collapsing to a point where it is no longer viable or profitable.  It also points the finger at democracy for not making the political changes that it must.  This is a documentary that will change the way you think about seafood and give you the power of knowledge to make a change.

Anyone who sees this film will find it very hard to eat tuna in the same way again.

The End of the Line will be shown on Thursday April 21st at 6pm in the GSU 2nd floor conference auditorium.