Monthly Archives: March 2009

Menu: It’s almost break!

Monday:

B- French Toast

L- Carrot Ginger Soup, Spinach and Artichoke Pie

D- Cheese or Chicken Enchilada Pie, Rice, Beans, Salad, Orange Cake

Tuesday:

B- Scrambled Eggs

L- Miso Soup, Sitr Fry (Chicken or Tofu), Ginger Soy Noodles

D- Spaghetti with Meat or Marinara Sauce, Broccoli, Green Salad

Wednesday:

B- Baked Oatmeal

L- Pizza, Salad

D-Ham, Lima Bean Potato Dish, Salad, Pudding Parfait

Thursday:

B- Pancakes

L- Corn Chowder, STERLING Sausage Pepper Sandwiches, Mushroom Pepper Sandwiches, Coleslaw

D- Leftovers (Pizza, Spaghetti, Enchiladas, Stir Fry)

Speaker Series: Cookies and Lemonade

Friday:

B- Fried Eggs

L- Onion Soup, Leftovers, Cold Cuts

D- Whole Wheat Pasta Bake with cream sauce, mozzarella and tomatoes, Salad

Saturday:

B- Bagels

See you after break!

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Question for you…

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Garden at the White House!

This weekend, Michelle Obama broke ground with twenty-odd elementary schoolers for the new garden on the White House lawn.  After  pressure from thousands of farmers and gardeners all over the world, (from groups like Eat The View, mentioned in an earlier post) the Obamas announced their plans for a garden of fruit, vegetables, herbs, and flowers.

This will be the first time that food has been grown on the President’s lawn since Elanor Roosevelt planted a victory garden during World War II. White House chefs plan to use the bounty in meals for the first family and for special events.  Extra food will be donated to those who need it.

The first family hopes to serve as a role model for the rest of the country by eating their home-grown food, as well as reducing their consumption of processed food.

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Menu: 3/23-3/29

The kitchen offers only one guaranteed menu item: food. Have a good week!

Monday:

B- French Toast

L- Cheddar Broccoli Soup, Baked Potato Bar (bacon, sour cream, cheese, salsa), Three Bean Salad

D- Roast Chicken, Baked Tofu, Sauteed Greens, Salad, Pineapple Upside-down cake

Tuesday:

B- Scrambled Eggs

L-Grilled Cheese and Tomato Soup! Chickpea Feta Salad

D- Burrito Bar (Sterling Pork, Beans, Greens, Cheese, Rice, Salsa, Sour Cream), Butterscotch Pudding

Wednesday:

B- Baked Oatmeal

L- Lentil Soup, Egg Salad, Chicken Salad, Pasta Salad, Cream Biscuits

D- Shepard’s Pie, Root Vegetable Pie, Green Beans, Chocolate Trufle w/ Cookie Crust

Thursday:

B- Pancakes

L- Chili, Cornbread, Rice, Coleslaw

D- Mac ‘n Cheese, Peas and Carrots, Salad, Cookies

Friday:

B- Fried Eggs

L- 7 Bean Soup, Stromboli (pepperoni or veggie), Rice Salad, Leftovers

D- Roast Turkey, Onion Shortcake, Squash

Saturday:

B- Bagels, etc

L- Quesadillas, Salad, Chili, Brownies

D- TBA

Sunday:

B- Waffles

D- Keilbasa, Tofu Pups, Baked Beans, Coleslaw

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Thank You Betty!

big-betty

Thanks to the Sterling farm, and the great generosity of Big Betty, our favorite enormous porcine friend, the pork served in the dining hall for the next few weeks will be super local!

So when you see pork coming up on the menu, take a minute to thank Betty and all of the people who had a part in bringing your food to the table.

(This includes everyone who mucked poop, carried water, an fed Betty on farm chores. Thanks for getting up early in every kind of weather!)

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Menu: 3/15-3/22

*All meals subject to change!

Monday:

B- French Toast

L- Mexican Vegetable Stew, Corn Cheddar Pie (with or without bacon), Spinach Salad

D- Trainwreck (Vegetarian or Non-vegetarian, Green Beans, Salad

Tuesday:

B- Scrambled Eggs

L- Soup and Salad Bar! (Soups: Yellow Split Pea, Pumpkin, Chicken Noodle and Salads: Ham, Egg, Bean) with Focaccia

D- Corned Beef and Cabbage, Scalloped Potatoes and Spinach, Popovers, Salad

Wednesday:

B- Baked Oatmeal

L- Creamy Tomato and Herb Soup, Grilled Pita Sandwiches (Chicken or Vegetable and Cheese)
, Potato Salad

D- Jambalaya, Black Eyed Peas, Sauteed Greens, Salad

Thursday:

B- Pancakes

L- Black Bean Soup, Quesadillas (Cheese or Sweet Potato and Cheese), Coleslaw

D- Stroganoff (Mushroom or Beef), Peas and Carrots, Salad

Friday

B- Fried Eggs

L- Potato Leek Soup, Hot Wraps (Turkey and Cheese or Veggie and Cheese), Pasta Salad

D- Pot Pies (Vegetarian or Chicken), Green Beans, Salad

Saturday:

B- McKinney’s Bagel Dance Party

L- Deja Vu Du Jour (aka Leftovers)

D- TBA

Sunday:

B- Breakfast Burritos

D- Polenta Pie (Sterling Pork and Cheese or Veggie and Cheese), Salad

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Featured Producer: Vermont Soy

staff

VT Soymilk

Vermont Soy
Hardwick, VT

Asain legumes meet Northeast Kingdom ingenuity!

Todd Pinkham and Andrew Meyer co-own this soy-based enterprise located just over ten miles from Sterling College. Vermont Soy is a company dedicated to producing fresh, organic soy products that support the local economy and sustainable agriculture. All of the beans are non-GMO, grown and processed locally into scrumptious soymilk and tofu.

Here at Sterling, we purchase Vermont Soy tofu by the bucket, eating at least one five gallon pail every week. The soymilk we drink totals about five gallons per week. Vermont Soy soymilk comes in Original, Vanilla, Chocolate, and Unsweetened varieties. We keep the soymilk inside the milk fridge, above the organic cow’s milk.

Vermont Soy doesn’t just source its beans locally. Remember Sterling alum Beth Mullen? She now works at Vermont Soy as their marketing and sales assistant.

So thanks Vermont Soy for all that you do to provide us with fresh, local fod everyday!

VT Soymilk

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