Choosing Healthy Foods

with campus executive chef Tom Barton As you may have already seen or heard, Northeastern is actively participating in something called Menus of Change . This initiative is a collaboration between the Harvard T.H. Chan School of Public Health and the Culinary Institute of America. Menus of Change is built on twenty-four principles that revolve around sustainable eating and education about making healthier food and drink choices. Northeastern Dining has been involved with Menus of Change – and its companion educational initiative, the Menus of Change Research Collaborative – for well over a year. We typically focus on two principles a month. This month we are focusing on "Leverage globally inspired, plant-based culinary strategies" as well as "Serve less red meat, less often." One of the exciting and unique things about all of the principles is that the schools participating in the initiative each interpret them slightly differently. A dish that we have on our menus...

with campus executive chef Tom Barton As you may have seen – or already tasted! – we are now featuring an awesome, delicious, and locally sourced apple sauce. The sauce is made with apples grown in local Massachusetts orchards. And if that wasn't enough, there is only one ingredient: apples. That's right, just apples. No sweeteners or additives, just 100% locally sourced apples. Currently, it is being made with Macintosh apples but changes with the seasonal offerings. The sauce is made by Karl Dias – commonly referred to in our kitchens as "the apple sauce guy." Karl reports that he has a steady supply of various varieties of apples and will continue to make sauce throughout the winter. Karl sent me a note over the weekend letting me know that he just finished a batch using macoun apples and thought it just might top his current batch of Macintosh sauce! Because of the outstanding flavor, clean label, and local regionality of the product, we wanted to feature it as q...