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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Guess what? It’s St. Patrick’s Day soon! But what’s the deal with this cultural and religious holiday coming from Ireland? Believe it or not, more parading and a relief to your Lenten constraints!

Every year on the 17th of March, people all over the world celebrate this Irish holiday commemorating St. Patrick and the arrival of Christianity in Northern Ireland by wearing green attire and attending church services. The many traditions used to celebrate this holy day are seen all over the world, but do you know why the shamrock is a symbol for this holiday or why you wear green? A few little nuggets of knowledge: St. Patrick used the shamrock, the three-leafed one, to explain the Holy Trinity. Thus, the shamrock is an essential part of St. Patrick’s Day. Originally, blue was the color for St. Patrick’s Day, but during a rebellion, Irish soldiers wore green to make a political statement to grab public attention.

How does this relate to Lent and food? Well, how many of you are giving up the eating and drinking of something? This is the one day during Lent that those restrictions are uplifted for optimal celebration. And of course, when it’s time to celebrate, New Orleans knows how to party with . . . a parade!
Ever since 1737 when Irish immigrants came to North America, it’s been a true green festival every March 17th. Do you remember catching the coveted Muses shoes or Zulu coconuts? The St. Patrick’s Day parade has a unique couple of throws itself. It’s food! This Saturday, be sure to wear green and try to catch: potatoes, carrots, onions, lucky charms, moon pies, and the biggie… cabbage! Don’t worry, though. Beads are thrown, as well as underwear. Yes, I said underwear. Hey, they need to stand out somehow.

If you would like more information on St. Patrick’s Day in New Orleans, visit http://www.stpatricksdayneworleans.com/index.html for more detailed information. See you at the parade!


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Did you know Loyola’s own Executive Chef once owned a restaurant called 2nd Edition in Catskill, New York (near Albany), home of Mike Tyson? Born and raised until he was twenty-eight in upstate New York, Scott Goodstal is a one of kind chef with an interesting background.

While he has only been an Executive Chef for sixteen years, for thirty-four years, Goodstal has been involved with the cooking business in some way and has done nothing else since he was fourteen years old. Before leaving New York to continue on with his passion for cooking, Goodstal graduated from a culinary institute known as the Harvard of all culinary institutes to Julia Child called the Culinary Institute of America, or CIA believe it or not, where the famous Cat Cora of Food Network’s Iron Chef America graduated in 1995. (I suggest that anyone who is interested in cooking as a passion that they not only sit a spell with Scott Goodstal, but also visit the CIA’s website, http://www.ciachef.edu/.) After graduating from the CIA, Goodstal left New York after owning 2nd Edition for Florida then left for Hawaii where he worked at a Marriot until he was transferred in 1994 to New Orleans. In the summer of 2010 he was hired as the Executive Chef of Loyola’s Dining Services. In August of 2012, Scott Goodstal will have been here for two years proudly serving up breakfast, lunch, and dinner to the students of Loyola.

Scott Goodstal indeed has one exciting history, what else is there to this intriguing character? Well, I was able to stand and watch out into the OR buzz as we discussed not only his education and achievements, but also some fun facts that truly show off his character.  One question I was dying to ask him was who cook’s at home? Being a chef, he does all the cooking, right? Not so. There is a group effort between himself and his wife when it comes to cooking at his house. Getting away from all things cooking, I asked him what his hobbies were outside work and the culinary arts that kept him busy. His cool and collected facade is explained with his love of fixing and repairing clocks and watches as well as fishing. I guess it is good for someone involved in a fast pace career to find some hobbies requiring patience and a calm temperament.

The next time you see this guy looking around, checking up on things in the OR, say hello and maybe strike up a conversation. This guy is truly a vital part of Loyola University, so go and get to know him a bit more… You might just learn something new.


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Welcome back everyone! I hope everyone had a fun and safe Mardi Gras, especially all you first timers. Some of you may be wondering . . . “what makes Carnival season such a big to-do? What happens after Carnival season that makes it so important to some people?” The answer to that is Jesus. Think about it. What did you do during Mardi Gras? You partied and had a great time with friends, yes? You were celebrating life. Mardi Gras is the fun introduction before a time of somber contemplation while awaiting Good Friday and Easter. Mardi Gras is a time to spend with family and friends before Ash Wednesday and Lent. It’s our last hoorah before we remember how Jesus was tempted by the devil in the desert for forty-eight days and nights until he died for our sins, then resurrected three days later. Now that Mardi Gras is over, what do we do now? First, we start with Ash Wednesday.

On Ash Wednesday, denominations of various religions observe this as the beginning of Lent. Many religions, especially Catholics, receive their ashes to remind them of the age old saying from the Book of Genesis “Remember that thou art dust, and to dust thou shalt return.” This saying translates as we rose from the Earth as dust and we shall return to the Earth as dust. Along with their ashes, believers abstain from eating meat for the day to contemplate one’s transgressions before we continue on with the Lenten season.
During this time of penitential preparation after Ash Wednesday, people “give up” something to heighten the anticipation of Good Friday, the day Jesus died for our sins, and Easter Sunday, Jesus’ day of Resurrection. Most people give up meat, but nowadays, people give up a variety of things that consume their lives. Some people don’t necessarily give up anything, but try to be a better person. Sophomore Katie Swift is giving up OR cookies while sophomore Phillip Cork is giving up video games. But again, no one has to “give up” anything. Some people use Lent as a time to do something more. Junior Alex Hall is using Lent as a time to bring about personal growth by focusing on being more positive and up beat for Lent. I, myself, am striving to go to the gym for Lent, but we shall see how well that goes!

One thing to keep in mind is that you do not have to be Catholic to participate in this exercise of self-control. You can even go beyond the forty-eight days and do it for a year. It kind of sounds like another New Year’s resolution, but that’s okay.

So, I leave everyone with this. Find something that seems to control your life or something you find that seems to be holding you back. It may be Facebook, sleeping too much during the day, being grouchy in the morning, or even having to always eat a few cookies for dessert. Once you find the one thing or item that is holding you back, make a conscious decision to either cut back or give it up. You may even choose to improve someone else’s life outside of your own.

Feel free to tweet us at @UptownCamDining on what you are giving up, cutting back, or adding to your life. We would love to hear from you!

The views, opinions, positions or strategies expressed by the authors and those providing comments are theirs alone, and do not necessarily reflect the views, opinions, positions or strategies of  Sodexo, Loyola or any employee thereof. Sodexo and Loyola make no representations as to accuracy, completeness, currentness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use.


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You talked, we listened.

The most pertinent purpose of our existence on this campus is not only to recognize and respond to the demands of our guests, but to proactively adapt to the changing world around us. Allergens, environmental factors and genetics all contribute to the fluctuating dietary trends. With all these forces at hand, we have some great news for our students who rely on a gluten-free diet.

The entire vegetarian station in the OR is now gluten-free.

From the manufacturer to your plate, there are strict procedures in place to ensure gluten-free is gluten-free. Everything from ordering the correct products, to storage, to labeling; and the most important, ensuring the prevention of cross contamination of gluten products with non-gluten products.
To find out more about gluten free, visit http://www.glutenfree.com/index.cfm/glutenfreeresources
If you have any dietary needs not limited to gluten-free, please feel free to stop by the Dining Services office and speak to one of us so that we may be able to help you meet your dietary needs on campus.


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Welcome back to campus everyone! I hope every one is surviving their semester so far! We have a few things going on and the most anticipated is…  Mardi Gras!! Can I get a “Throw meh sumthin’ Mista!”For those of you who do not know what Mardi Gras is, well, I am here to tell you all about it! (However, I will say that there is a ton of interesting facts that you can find online, so I highly suggest that everyone go online and read about this.) For starters, Mardi Gras means, “Fat Tuesday” in French. At the beginning of this festive season, the famous King Cake makes its annual appearance. King Cake takes its name from the three kings who arrived bearing gifts for the baby Jesus. Their journey is said to have taken 12 days and their arrival marks the 12th day of Christmas, which is also known as Epiphany, King’s Day or Three King’s Day. In American tradition, Epiphany is the beginning of the Mardi Gras season, and some eat a king cake every week until Ash Wednesday marks the end of the merriment and the beginning of Lent.

“What is a King Cake,” you might ask. Well, check out CC’s in the Danna Center and you can see for yourself. Imagine a ring-shaped cake topped with white frosting and a pattern of purple, green, and gold sugar, filled with an array of delicious flavors and the coveted Baby Jesus. Personally, I love the cream cheese- and Bavarian cream-filled cinnamon cakes. Tradition dictates that whomever gets the plastic baby is indebted to provide the king cake for the next party they attend. In fact, many parade Krewes select their King and/or Queen via King Cake. Choking hazard aside, it’s quite entertaining to see kids dig through cake for a plastic baby to proclaim their royalty for the day!

You must be wondering what is with all the purple, green, and gold, right? Well in 1892 the Krewe of Rex established that purple stands for justice, green stands for faith, and gold stands for power. Back in the 8th grade I discovered there are numerous interpretations as to why these colors were ever chosen to represent the season. Some believe it had something to do with a Duke’s visit from Russia to New Orleans, but some say they just look good! Ain’t that an interesting fact!

So in the spirit of Mardi Gras, I leave you with this… Laissez les bons temps rouler!

And for the yankees experiencing their first Carnival season… Let the good times roll!


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Hello everyone! I hope you have had a great 2011 year and are ready for 2012. Here is just a recap of what has happened this semester in Dining Services.

We had a great Thanksgiving Meal prepared by the wonderful Sodexo staff filled with old, classic favorites; a New Orleans dish or two; and a few spins of some original dish, like the Baked Potato Pizza. Thank you to all the people who had a hand in making that lunch so delicious!

A whole week in a Winter Wonderland by making our own cupcakes and gingerbread houses, an evening excursion to Celebration in the Oaks to see Mr. Bingle and some crafty light displays and Loyola’s own Sneaux event! Dining Services had fun making some of these events mo’betta with some hot cocoa, cookies and even some s’mores. Shout out to our own Executive chef, Scott Goodstal for the great s’mores fire at Sneaux!

As you return from your for the holidays and you approach the new semester, we here at Dining Services would like to announce that we are here for you and have some new people on our staff to help better our communication with students and give you guys what you want. We are conducting weekly surveys to discover areas of opportunity so Be on the look out for me and my iPods. If we don’t hear from you, we’re just ducks in the water. All surveys are anonymous. Also, there is a Dining Advisory Board made up of fellow students which discuss various topics from guest services to new conceptual ideas, centered around the dining options on campus.

Stay tuned this Spring to the blog as we showcase our dining team members who have gone above and beyond to improve your dining experience and those who are behind the curtain who make the wheels go ’round.

From all us here in Dining Services, hope you enjoyed your vacation!


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