We are SO excited to finally launch our Sodexo Mindful menus in the Orleans Room tomorrow! Mindful is Sodexo’s wellness approach to food that is filled with choices, satisfying flavors, full plates and healthy indulgence. We are joining forces with Molly Kimball, a Sports and Lifestyle Dietician at Ochsner’s Elmwood Fitness Center in New Orleans. She has developed Eat Fit NOLA, a partnership with local restaurants to develop & identify healthy menu items, in collaboration with local chefs. She will be helping us to launch our new Mindful menus in the Orleans Room tomorrow from 12:30pm-2:30pm. Molly has certified our Mindful menus as part of Eat Fit NOLA.

Look for the Ochsner Health System seal of approval on our menus.

We have also altered each station with easier choices for a healthier lifestyle.

We call these the “Mindful Musts”:

At breakfast, must offer at a minimum:

  • Fresh-cut fruit and/or fresh whole fruit
  • Egg whites OR egg substitute
  • One 100% whole-grain sliced bread
  • If made-to-order omelets are offered, a vegetable must be an offered topping
  • At least one whole-grain cold cereal and/or hot cereal
At salad bar, must offer:
  • Minimum 1 variety of dark greens
  • Minimum of 1 variety vegetarian protein
  • Minimum of 2 non-fried dry salad toppings
  • Minimum of 1 vinegar and 1 conola or olive oil
  • Minimum of 1 low-fat and 1 fat-free salad dressings
At deli, must offer:
  • One 100% whole-grain sliced bread and/or other whole grain bread option
  • Minimum of 2 fresh vegetable toppings
  • If mayo is offered, low-fat must be offered
  • At least 1 variety of lean meats
  • At least 2 healthy spreads in addition to low-fat mayo
  • Vegetarian or Vegan sandwich option available
At grill, must offer:
  • One 100% whole-grain sliced bread and/or other whole-grain bread options
  • Minimum of 2 fresh vegetable toppings
  • If mayo is offered, low-fat must be offered
  • Vegetarian or Vegan sandwich option available
  • Minimum of 3 fresh or grilled vegetable toppings

 

Enjoy your Mindful day tomorrow!

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Welcome students new and old!

I hope you all had a wonderful summer and are ready to get back into school and Dining on campus!  Uptown campus dining has had a very exciting summer with many changes.

We have added several new on-campus dining options on Loyola’s campus, now known as the “Danna Center Food Court” and one on Tulane’s campus located in the LBC:

  1. The Sweet Shop - Follow your nose here for freshly baked pastries, cookies, cakes, hand-spun milkshakes and other treats. Located in the Danna Center Food Court.
  2. Subway - Guided by a passion for delighting guests by serving fresh, delicious made-to-order sandwiches and entire menu of “Fresh Fit” choices certified by The American Heart Association. Most of Subway’s menu items can be found on our nutritional tracking application call My Fitness Pal. Located in the Danna Center Food Court.
  3. Original Burger Company – “Where ever burger is an original” – OBS serves certified Angus Beef burgers, veggie burgers and grilled chicken sandwiches with your choice of more than 20 toppings! Located in the Danna Center Food Court.
  4. Cafe Spice – Serving deliciously authentic Indian food, made from fresh, all natural ingredients and whole aromatic spices. Featuring recipes created by Chef Hari Nayak, author of best-selling cookbooks, Modern Indian Cooking and My Indian Kitchen. Located in the LBC.

Loyola’s Orleans Room offers new options this year as well.

We will be launching national Sodexo programs including Mindful, labeling healthy choices with nutritional information and an “umbrella” program called “Fresh2″  attempting to bring a variety of options to otherwise regular stations. Mindful emphasizes on education for a healthier lifestyle. All our menus have been loaded into “My Fitness Pal” which makes it easier to track nutritional facts in the OR. These programs will all begin September 27th.

Always stay up to date with Uptown Campus Dining on social media:

Facebook.com/uptowncampusdining | Twitter.com/uptowncamdining

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We just had the second Carnival in the OR in the past 3 years. And, it was awesome!! We reserved the Court yard for the day and decorated it as if you walked into the “Annual County Fair” up the street. The OR dished up an authentic carnival menu consisting of homemade pretzels, funnel cakes, bratwurst, vegetarian nachos, XL chili cheese fries, watermelon, BBQ meatballs, and mac n’ cheese bites to name a few. We had 6 games that were played for prizes: Ring coke toss, bowling, corn hole, flip a frog, milk can toss and tip the can. The DJ spun all the latest jams while the students waited their turn for the infamous photo booth. The polaroid-esque booth had props to snap different poses with and goofy wigs, sunglasses and masks to hide their identities. The cotton candy and popcorn machine were such a hit we purchased them for future events!

Finals are finally here! We are running reduced hours of operation May 6-13.

ORLEANS ROOM

Mon. 5/6 – Thurs. 5/9 | Regular
Fri. 5/10 | Breakfast & Lunch
Sat. 5/11 – Sun. 5/12 | Closed

THE MARKET

Fri. 5/3 | 7:30am-12am
Sat. 5/4 – Sun. 5/5 | 10am-12am
Mon. 5/6 – Fri. 5/10 | 7:30am-12am
Sat. 5/11 – Mon. 5/13 | 8am-3pm

FLAMBEAUX’S

Mon. 5/6 – Thurs. 5/9 | 11am-2am
Fri. 5/10 | 11am-6pm
Sat. 5/11-Mon. 5/13 | Closed

SMOOTHIE KING

Fri. 5/3 | 8am-2pm
Mon. 5/6 – Fri. 5/10 | 9am-2pm
Sat. 5/11 – Mon. 5/13 | Closed

SATCHMO’S

Fri. 5/3 | 11am-2pm
Mon. 5/6 – Fri. 5/10 | 11am-2pm
Sat. 5/11 – Mon. 5/13 | Closed

JAZZMAN’S

Mon. 5/6 – Tues. 5/7 | 7am-6pm
Wed. 5/8 – Thurs. 5/9 | 8am-2pm
Fri. 5/10 – Mon. 5/13 | Closed

LA DIVINA

Fri. 5/3 | 9am-10pm
Sat. 5/4 – Sun. 5/5 | 12pm-10pm
Mon. 5/6 – Fri. 5/10 | 9am-10pm
Sat. 5/11 – Mon. 5/13 | 12pm-8pm

CC’s

Mon. 5/6- Thurs. 5/9 | 7am-10pm
Fri. 5/10 | 7am-6pm
Sat. 5/11 – Sun. 5/12 | 9am-6pm
Mon. 5/13 | 7am-4pm

“Finals Favorites” in the Orleans Room starts Monday 5/6:

Monday 5/6: Dinner: Nacho Bar

Tuesday 5/7:
Lunch: Baked Salmon
Dinner: Chicken Nugget Bar

Wednesday 5/8:
Lunch: Blackened Chicken Salad
Dinner: Bananas Foster

Thursday 5/9:
Lunch: BBQ Chicken, Mac&Cheese with Green Beans and French Onions
Dinner: Hotdog, Corndog, and Chili Bar

Friday 5/10:
Fried Fish Friday

Breakfast Specials: Almonds, Smoke Salmon Mousse on Bagel Chips, Blueberries, and Trail Mix

Lunch Specials: Watermelon, Local Strawberries, and Avocados

Also, stop by The Market to fuel up for finals. We have energy drinks and power bars that will get you through those long nights. We are also running a combo special: 1 large bag of chips, dip, and a 2 liter soda or Red Bull for $8.99 (regular price before tax: $12.99). We are also doing $2.99 smoothies at Smoothie King from 8am-10pm every day.

Good luck on exams!!

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The first day of Spring is finally here! It is beautiful outside and everyone on campus is ready for a mid-semester breather. We want to remind you The Orleans Room will be closed during Spring Break. Loyola meal swipes will resume acceptance at Bruff Commons on Monday, 4/1 at 5:00pm. Wolfbucks, cash, and credit will be accepted at all open Uptown Campus Dining locations during break.

For a complete Uptown Campus Dining Spring Break Hours of Operation visit our website Loyno.edu/Dining or Facebook.com/UptownCampusDining

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Hello everyone! You asked and we listened. Finals Favorites have officially arrived in the Orleans Room. We came up with a menu filled with your suggestions during finals.

Sunday night was our traditional Mass and Pancakes night, but tonight (Monday) is Chicken Blowout night with wings and chicken strips. Then, we will have Taco Tuesday with tacos and burritos for dinner. Wednesday night we will be having carnival goodies. Be on the look out for corn dogs, hot dogs, chicken nuggets, and the always popular smiley fries. Thursday night is our final night to serve everyone, so we decided to have a Mexican night with nachos and quesadillas.

That is our Finals Favorites dinner menu, but for breakfast and lunch we will be serving several “brain food” items to help everyone survive finals. Some of the featured items are: an almond, walnut and dark chocolate mix; fresh blueberries, strawberries and kiwis; sliced avocado at the deli station; and smoked salmon on whole wheat toast with capers, egg and red onions.

Everyone here in Dining Services and myself wish everyone good luck on exams and hope that you enjoy our Finals Favorites and Brain Food for the next week.

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It’s that time again! The time when everyone is packing and getting ready for summer. That must also mean it is finals time which of course leads to the traditional closing semester favorite, Mass and Pancakes. With this year being our Centennial celebration all over campus, Residential Life and Loyola Dining Services have made this semester’s theme Centennial Mass and Pancakes. The picture you have been seeing on all of the flyers is actually a picture from a flour brand called Centennial. So, take a break from studying and writing papers by joining us this Sunday, May 6th in the Audubon Room at 9pm for Mass then head over to the Orleans Room afterwards for some pan perdu. Last semester we had a wonderful time serving up some delicious pan perdu and we are excited to do it again. We hope to see you there!

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Have you ever wondered where all the parts of the fruits and vegetables at the Salad station and Vegan/Gluten-Free station that we do not consume go? This year the Orleans Room received some special bins from a group called Nola Green Roots. They approached Dining Services and asked us to use their bins to put our raw waste loyof excess fruit and vegetables in. Once we give the compost to Nola Green Roots, they use it for their community gardens that teach youth, low-income residents, and senior citizens how to grow a garden so that they may have access to produce at a lower cost. Through these gardens, Nola Green Roots brings a sense of community and helps keep people connected with the environment. If you are looking to help out, check out their website at http://nolagreenroots.com/ for more information. You can volunteer and also get some FREE fruits and veggies from them!

Loyola Dining Services is always happy to help the environment and our local communities. We are proud to say that we contributed over three tons of compost to Nola Green Roots! If you have a suggestion to help us Reduce, Reuse, and Recycle, give us a tweet @UptownCamDining or message us on Facebook at Uptown Campus Dining.

Here is  the Orleans Room’s  main composting man, Chuck, with one of the Nola Green Roots bins.

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Coming Soon….

The other day I was in the Dining Services offices and we got started talking about some new options coming soon. Ever since then I have been thinking . . . green. No, not the color, but being green! Nowadays people are all about preserving the environment, recycling and bettering Planet Earth for the future and everyone here in Dining has been thinking the exact same thing. With that being said, I am pleased to announce that The Market will soon have two new brands of products available for purchase: Kiss My Face and Preserve.

Thirty years ago in New York on a 200-acre farm, two young men, Bob Macleod and Steve Byckiewicz, came up with the an idea that now has over 200 products sold in 19 countries worldwide! These guys came up with the idea of using nature’s own organic and natural materials to make products for: hair, face, mouth, body, soaps and so much more. I looked at their website (http://www.kissmyface.com/) and I must say that I am pretty impressed and excited for their products to be coming to Loyola University! While I do wish that we could hold all their products, we will only have toothpaste, lip balm and shave creams to try first. However, you can order deodorant, face care products and all their other products online!

Do you remember that yogurt cup you threw away the other day? Well, our next new vendor has this saying: “Nothing wasted. Everything gained.” Preserve uses plastics made from oil or natural gas, like that yogurt cup you threw out, to make personal care, tableware and even kitchenware out of these plastics that we are constantly throwing away. It’s recycling to the next level.  It was in 1996 that the president and founder, Eric Hudson thought about how recyclables were not necessarily being recycled into new products. With that concern and some willpower Hudson came up with the idea for Preserve, but with a few dentists, scientists and engineers, Hudson was able to create the first Preserve product: The toothbrush. From there came many more ideas, like razorblades, food storage containers, cutting boards, plates and so on. Now we won’t be selling tableware or kitchenware, but we will be selling toothbrushes and razorblades from their personal care line. As always, you can order their products online at http://www.preserveproducts.com/

It’s going to be exciting getting some new, but I guess you could also say renewed, items that will help the environment and ultimately Planet Earth! Be on the lookout for these new items appearing  in The Market.

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Have you ever wondered where the Peeps came from? How about who came up with the idea of taking sugar and turning it into a bean or why chocolate bunnies over chocolate frogs? The other day while talking with some friends about the little Peeps marshmallow candies, I asked myself these questions. It was then that I decided that there needed to be a blog about these sugary delights and other Easter candy staples.

In 1953, Russian immigrant Sam Born invented the yellow chick peep that later became available in several other colors and offered for other holidays besides Easter, like smiling pumpkins for Halloween. Another nifty fact about these sweet chicks is that after Easter Sunday, peeps prices drop drastically and the “Peep Off” competition, originally starting in Maine, begins. As you can probably guess, it is a contest of how many peeps you can eat in thirty minutes. The record holder of 102 peeps is Dave Smith who also started Sacramento’s “Peep Off” contest.

No matter how sweet these marshmallow treats are, jelly beans are always around to add to the diet of a sugar eater, but there is also some really interesting history connected to jelly beans. For instance, these beans of sugar originally came from Turkish Delights, a Middle Eastern candy of soft jelly and confectioner’s powder. First appearing in 1861 during the American Civil War when William Schrafft asked people to send the bean version of Turkish Delights to the soldiers. In the 1910’s and 1920’s jelly bean was actually slang for a young man who attracted women only by dressing stylishly. It was not until the 1930’s that the jelly bean became associated with Easter.

The last iconic candy of Easter is the famous chocolate bunny. Hollow, solid, crispy rice or milk chocolate, these guys are a must during Easter. The question is: why? The original celebration of Spring coincided with the celebration of the ancient goddess of fertility Eostre (Easter), hence why nowadays we associate Easter with the beginning of Spring. The chocolate bunnies come in with the idea of fertility and what animal is most associated with being fertile? Bunnies! That is really the only reason why we have the chocolate bunnies for Easter.

So this Easter, eat up your peeps, jelly beans and chocolate bunnies, but do remember these facts. Feel free to Facebook Uptown Campus Dining or follow us on Twitter @UptownCamDining to tell us about your Easter. We would love to hear about your attempts to eat more than 102 peeps.

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Can you smell the spice in the air and feel the heat of the boiling water? It’s Springtime here in the Big Easy and after Mardi Gras comes another local season that drives everybody crazy for these little guys. They have been called crayfish, mini lobsters, crawdads, mudbugs, and the ever-popular crawfish.

The season picks up from March to June, which is the best time to have a crawfish boil. As you saw in the OR last Friday, we had a little Crawfish Boil of our own to celebrate the season! We had 400 pounds of crawfish to serve up to you guys and we were pleased to see and hear that everyone enjoyed eating these coveted little buggers.

When having a crawfish boil, one must make sure to cook them the right way by adding the right spices and maybe have add a little lagniappe of potatoes, corn on the cob, mushrooms, onions, garlic, turkey necks, and/or sausage for the best possible crawfish boil.
Louisiana supplies 98% of the crawfish harvested in the United States. After the crawfish season, those frozen crawfish in the supermarkets are usually Chinese imports. So it’s no wonder that we have several dishes where the main ingredient is crawfish that we eat every other day during the season. Some of these dishes are, but definitely not limited to: crawfish étouffée, crawfish monica, crawfish pies, crawfish jambalaya, crawfish bisque, and many more!

Besides being a delicious dinner for many, these extraordinary creatures can be kept as pets, believe it or not. If kept as a pet, they should be kept in freshwater and given a hidey-hole so that they do not try to attack other fish in the tank. It must also be noted that if given the chance, they will try to escape. So if you decide to adopt one of these guys to save them from the horrible fate of satisfying a hungry Cajun, or non-Cajun, make sure you keep the tank closed. The last thing anyone wants is a dead crustacean in the hou

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