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Vegetarian cuisine delights
By Amanda Degen
Published:
Thursday, April 3, 2003
Media Credit: scott theisen
Pat Sauerer and Mary Shrode help themselves to the Vegetarian/Vegan Buffet in the Valhalla Dining Room.
Media Credit: scott theisen
The Vegetarian/Vegan Buffet offered black bean chili pot pie with sweet potato bottom, tofu hot pot with udon noodles, egg plant parmesan, mixed green salad with orange soy dressing and cut fruit for dessert.
A Vegetarian/Vegan Buffet was held in the Valhalla Dining Room Tuesday, sponsored by Human Resources and the Women's Center. The buffet gave students the chance to try vegetarian cuisine and become more educated about vegetarianism in general.
Served from 11 a.m. to 1:30 p.m., the buffet consisted of black bean chili potpie with sweet potato bottom, tofu hot pot with udon noodles, egg plant parmesan, mixed green salad with orange soy dressing and fresh fruit. The meal was priced at $6.50 for staff and students. The dishes were designed with an international flair in mind: Italian, Chinese and American cultures were represented in the various dishes provided.
At the door, pamphlets were handed out to each patron describing in detail why many patrons become vegans, as well as listing meat and dairy free alternatives to typical meals.
Two weeks ago, a panel of five vegetarians provided a question and answer session on campus, addressing students interested in vegetarianism. During the discussion, panelists provided their reasons for becoming vegetarians or vegans. Responses included spiritual reasons, efforts towards better health and concerns about cruelty to animals. The buffet was a result of this panel discussion.
"We explored many topics this school year, and we wanted to enlighten people to tasty and healthy vegetarian food," said Pat Tillman, event coordinator. "This gives students a chance to learn about vegetarians and to promote healthy eating experiences."
Aramark has promoted a variety of ethnic foods, including Japanese, Chinese and Indian food, primarily for fundraising efforts. Although the vegetarian buffet was not for fundraising purposes, it provided a fresh alternative to the typical Valhalla menu.
"It's easy to come to a college like this and just grab the greasy food and the cookies and go," said Dan Stuttgen, manager of campus dining services with Aramark.
"Generally speaking, I think the first year student gains about 15 pounds. And part of it is access to that junk food, and the independence to eat whatever they want whenever they want. We want to provide variety here, something different to give people a chance to celebrate health and wellness, and give people who don't normally eat like this a chance to come and try (new foods). I'm not a vegetarian, but I think this food tastes great."
The buffet also gives Aramark a chance to show the community and campus what they are capable of offering, in terms of food selection and quality. Although buffets provided by Aramark are a rare ocurrence, there is a high chance of more coming in the near future, due to the their overall success.
Although overly positive, there was mixed feedback from the event. "It's really good and has a lot of flavor," Erin McCarthy, student, said.
"It needs meat. And this reminds me of the brain from Hannibal, the part where they eat that guy's brain," said student John Anderson as he pointed out a piece of tofu. "Kind of squishy, but I'll admit that it's better than I expected."
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