Skip to main content

What's New in 2015



Happy New Year Huskies!

John from the Northeastern Dining marketing team here with an update on some of the exciting things we have planned for you this year.

If this is your first time visiting our blog – welcome! – but if you are a repeat reader, you may have noticed this fancy new layout that not only looks great but is adaptive to any device size. This is just one example of our marketing team trying to stay on the cutting edge of technology. From designing unique, eye-catching advertisements for our digital screens across campus to introducing new social media channels to our portfolio, we are always looking to stay in touch with you in new ways. And speaking of new social media, you can now follow "nudining" on Snapchat! We’ll be having some fun showing you emoji-filled exclusive looks at Northeastern Dining – and maybe throwing in a contest here and there (…but you didn’t hear that from me).

When it comes to events, spring semester is always a busy one for us. We are still celebrating the Xhibition Kitchen’s 10th anniversary and have some exciting cooking demonstrations that are free and open to the public, including:
And for those of you sticking around for the beginning of the summer semester, or who just live or work in the area, our first-ever summer Xhibition Kitchen cookbook signing is happening on Tuesday, May 12 with April Bloomfield, a James Beard Award winner for Best Chef: New York City and the recipient of a Michelin star at two New York City restaurants: The Spotted Pig and Breslin. And for all you Food Network fans, April also earned the highest score of any single challenger in Iron Chef America history.

With all this new excitement, we can’t forget about our upcoming signature events, including Mardi Gras on February 17, the return of Lobstah Night in March, and Educate Your Palate in April. Finally, be sure to connect with us on Twitter, Instagram, and Facebook to let us know what you think about these events or just to show us what you had for lunch today – we love to see it all!

Comments

Popular posts from this blog

SNOW DAY! And 4 Snowy Food Facts

Hello Huskies! Hope you've been staying safe and warm while enjoying your snow day. Changes to our hours of operation are being posted to our website as well as our Twitter and Facebook pages so be sure to check those out for updates throughout this snowy Tuesday. With the serious info out of the way, we're here to have some fun too. In between Netflix binge-watching sessions, how about some interesting snow-related food facts? 1. Hostess Sno Balls are actually upside-down Hostess CupCakes You know them as those pink or white shredded coconut and marshmallow delicacies, but since the 1950s, the inner cakes have been manufactured exactly the same way as their chocolate icing-covered CupCake counterparts. 1 2. Canada is much more than snow Our snowy neighbor to the north is actually the 5th largest agricultural exporter in the world. Canada also produces 85% of the world's maple syrup so whether you enjoy it on French toast at brunch or spaghetti during Christmas, there...

Healthy Alternatives While Celebrating Culinary Diversity

with campus executive chef Tom Barton Our latest Menus of Change principle is "Celebrating Cultural Diversity and Discovery" and over the next few weeks our residential dining halls will be featuring menu items that celebrate the cultural diversity of our associates. As I was reviewing recipes in preparation for these events at both International Village and Stetson, it occurred to me that some of the ingredients in the traditional recipes could be swapped out for healthier alternatives while also remaining faithful to tradition. Here are some examples of ways to make recipes even a little bit healthier (which means you can enjoy them even more often!): Instead of using butter why not use a fat free margarine? Canola, safflower or olive oils could also be substituted Rather than using whole milk try a skim, evaporated skim or even plain nonfat yogurt can be used Instead of using whole milk cheeses, look for ones that are made with part skim Low fat or fat free sour cream can ...

Sticking to Your New Year’s Resolutions

With assistance from Northeastern graduate student Melissa Pryputniewicz A new year brings the hope and promise of new starts. This makes it the perfect time for people to make resolutions to change certain behaviors. But even with good intentions many people don’t succeed in keeping their resolutions. A study in the Journal of Clinical Psychology found that only half of the people who made a resolution stuck with it after six months. So you may be asking, what are the keys to success? Calvin and Hobbes , Bill Waterson Make Resolutions Realistic and Specific Many people make big resolutions like "I want to lose weight," or "I want to eat healthier." While these goals highlight positive changes, they are not very specific. Instead trying reframing your goals into more specific terms. Not only will this help you measure when you have achieved a goal, but it also gives you a clear plan of action for starting to work on the resolution. Break Big Goals Into Smaller Ones ...