A Taste of Marist Food Magazine

A TASTE OF MARIST

SPRING 2022 ISSUE Honors Thesis Project by Dulcie Beauregard, Samantha Hickey, and Lily Link,

from the editors “Food and culture are inseparable…food is people’s culture.” Chef Scott Swartz, Culinary Institute of America

The purpose of this magazine is to share traditions and stories about the one thing that brings us all together: food. While completing this project, we had the opportunity to exchange recipes, meet with students and faculty, and travel to our favorite restaurants in the area. We learned so much about food and culture and what makes the Hudson Valley so unique.

Looking back at our time at Marist, we have shared so many great memories over food. In fact, the three of us met for the first time in the Dining Hall freshman year. We are confident that experiences shared over food can bring students closer together.

Thank you to Dr. Matheus, Dr. Campisi, and everyone who made this publication possible. We could not have done it without you!

Dulcie Beauregard, Samantha Hickey, and Lily Link CREATORS

contents 01 03 05 06 09 12 13 15

Rossi's Rundown

A Feature from Dr. Matheus

What's Growing in the Marist Garden?

Would You Rather: Marist Edition

Dive Deeper into the Dining Hall

Nutrition at Marist

Review of Hudson & Packard

Lola's: An Insider's Perspective

17 18 19 22 23 25 27

Brother Frank's Hot Artichoke Dip

Chef's Table

Food and Culture with CIA professor Chef Swartz

Interview with a Marist Athlete

Rossina Ruano's Pollo en Crema Recipe

A Feature From Dr. Snyder and his Famous Hot Sauce

Editor's Picks

ROSSI'S RUNDOWN Rossi’s Rosticceria Deli is a hotspot for Marist students, located only minutes from campus and serving mouthwatering sandwiches. In 2019, Buzzfeed named Rossi's the 'Best Sandwich Spot in New York.' Rossi’s employee and Marist College student Lily Galandak ('23) loves working at Rossi's, so we sat down with her to see why she thinks Rossi’s is the best.

When we asked why she enjoys working at Rossi's so much, Galandak exclaimed: “I love talking with people and learning another perspective of Poughkeepsie life outside Marist.” When people come in to get their sandwich, she gets to chat with them for a bit. It really makes her feel connected to the Poughkeepsie community. “People are always friendly, and it makes me love my job even more.”

Galandak mentioned that the most popular menu item was the Number 4: a chicken cutlet sandwich with prosciutto, mozzarella, roasted peppers and pesto. She had a difficult time picking her favorite sandwich, since she loves so many of them, but she settled on the proscuitto and mozzarella sandwich with a balsamic glaze. Sounds incredible!!

Page 1

ROSSI'S STOREFRONT

THE NUMBER 4

Rossi's on Cover Street is the real deal Galandak also spoke about the options at Rossi’s for people with dietary or taste restrictions. Rossi’s actually allows customers to completely customize their own sandwiches. “It is so important to make sure everyone’s tastes are being considered, so we can serve the entire community,” Galandak added.

Rossi’s also plays a huge role in helping the Marist community. Rossi’s caters to sports teams by bringing them large sandwich orders before their games. Galandak explained how great it feels to be serving the Marist community: “It makes me feel like I am a part of the team.”

If you haven’t already, you should check out Rossi’s deli.

Rossi's just opened up a new location in Eastdale, so we definitely recommend you try it out!

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A FEATURE FROM DR. MATHEUS Dr.

Carolyn

Matheus

is

a

Professor

of

Information Systems at Marist College, as well as Internship Coordinator and Director of the Honors Program. When she is not working at Marist,

she

Matheus

loves

first

to

cook

learned

how

homemade to

make

pasta.

pasta

in

2008 on a trip to Orvieto, Italy. She took a cooking class with a local chef named Velia, who taught her how to roll out the pasta by hand. “It gave my forearms a workout!”

When Matheus returned home, she was gifted a

KitchenAid

which

made

mixer the

with

pasta

process

attachments,

much

easier.

She

claims that ever since her son was little, he would sit on the counter and help her make the pasta by mashing together the eggs and the flour! Now, she and her son are known as “The Pasta

Makers,”

and

they

bring

homemade

pasta to every family event.

Dr. Matheus and Chef Velia Cooking in Italy

When

asked

about

the

recipe

to

make pasta, Dr. Matheus answered “flour

and

Sometimes zucchini,

eggsshe chicken,

that’s adds or

it!” fried

butternut

squash to her pasta dishes as well.

Page 3

Dr. Matheus' son, Mason, teaching his friend how to make pasta

A recipe from Dr. Matheus

Ingredients:

8 ounces white chocolate baking bar 1/2 cup butter, softened 1 cup sugar 1 teaspoon baking soda 1/4 teaspoon salt 2 eggs 2 1/4 cups all-purpose flour 1/2 cup seedless raspberry jam 3 ounces white chocolate baking bar 1/2 teaspoon shortening

Instructions:

Preheat oven to 375°F. Grease a cookie sheet; set aside. Chop 4 ounces of the baking bar; set aside. In a saucepan, melt remaining 4 ounces of baking bar over low heat, stir constantly. Let cool.

Beat butter about 30 seconds. Add sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted baking bar until combined. Beat in as much flour as you can with the mixer. Stir in any remaining floud. Stir in the 4 ounces of chopped white baking bar.

Drop dough from rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.

Just before serving, in a saucepan melt jam over low heat. Spoon about 1/2 teaspoon jam atop each cookie. In a heavy saucepan melt 3 ounces white baking bar and shortening over low heat; stir constantly. Drizzle cookies with melted mixture. If necessary, chill cookies for 15 minutes or until baking bar mixture is firm. Makes about 48.

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WHAT'S GROWING IN THE MARIST GARDEN? Nestled between the Marist Dining Hall and the Hudson River, the Marist Community Garden is a hidden gem that students and faculty pass every day. It was created in 2017 by Alec Lee (‘17) and Alexa Kovlakas (‘17), two Honors students, as their Honors Thesis Project. Since then, it has grown into thirteen beds that professors and organizations on campus own and maintain. These seniors created it with the intention that fifty percent of the food grown must be donated to either the Marist Community or the Poughkeepsie Community.

Currently, the garden is run by Garden Intern and President of the Garden Club, Jessica Hawkins (‘22). Hawkins became the first Garden Intern in May 2021, after completing her Honors by Contract with Dr. Campisi to help organize the garden. “[The garden] was there, but there wasn’t anyone really in charge of the way that the beds looked or the donations.” During the year, Hawkins maintains the garden by doing physical work such as weeding, watering, and harvesting the produce. Hawkins also manages the donations to Dutchess Outreach. One of her main priorities is to increase Marist students’ engagement in the garden, which is why she started the Garden Club. Through the club, Hawkins hopes to “spread awareness of the garden and make sure that we’re not wasting the food that we’re growing.”

Hawkins emphasizes that anyone in the Marist community can own a bed. Current bed owners include campus organizations such as Campus Ministry, Sodexo, SEED– the environmental club on campus- and the Grounds Department. A majority of the beds are owned by Dr. Joseph Campisi, Assistant Professor and Chair of the Department of Philosophy & Religious Studies. Every semester, students from Dr. Campisi’s Ethics of Food class volunteer in the garden by planting seeds and cleaning the beds.

There is a large variety of foods grown in the garden, including tomatoes, peppers, pumpkins, squash, arugula, lettuce, garlic, onions, and herbs such as oregano and thyme.

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Although the garden does not produce enough food for Marist Dining to use regularly in the Dining Hall, last semester Sodexo hosted a “Garden Party,” where all of the dishes served were made using produce from the garden. The dishes served included tomato pizzette with basil, pickled pole beans and cucumber, lettuce and edible flowers with vinaigrette, blackberry cobbler, and lemon mint sweet tea.

Hawkins is working hard to increase student engagement in the Garden Club so it continues after she graduates this May. “I want people to know that the garden is the Marist Community Garden, so it belongs to the community…if anyone’s interested in it, they are more than welcome to get involved. I feel like people see it from the Dining Hall, and they see this big fence around it, but in reality, it’s there for them.”

W WO OU UL LD D Y YO OU U R RA AT TH HE ER R :: M MA AR RI IS ST T E ED DI IT TI IO ON N We surveyed current Marist Students to see what their thoughts were on these highly debated food topics, and these were the results.

Dunkin' 49.2%

Starbucks 50.8%

Pepsi 22%

Coca-Cola 78%

Sweet 50.8%

Salty 49.2%

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Veggies 27.7%

Fruits 72.3%

Most important meal of the day: Breakfast 29.2% Dinner 46.2%

What meat do you consume the most of?

Turkey Fish 1.6% 6.3% Other 7.8% Pork 1.6% Beef 7.8%

Chicken 74.9%

Page 7

Lunch 24.6%

New Jersey Bagels 33.9%

New York Bagels 66.1%

Favorite Place to Order Food on Campus:

40

30

20

10

Ca fe Do nn el ly

Di ni ng En d

N or th

Ca ba re t Th e

Di ni ng

H al l

0

Th e

Percentage of People

50

Page 8

DIVE DEEPER INTO THE DINING HALL Have you ever wondered what happens behind the scenes at the Dining Hall?

Sodexo manager and nutritionist Nadia Castell provides insight into the ins and outs of the Marist Dining Hall. Castell has been in the food business for the past 28 years, working anywhere from restaurants to healthcare settings to now at Marist College. Though she has explored other fields, she always finds her way back to the food business because she loves how food brings people together and gives them something to relate to. This is also the case for students at Marist College, as the Dining Hall is a social place where people come together to eat. Castell loves being part of the reason why students at Marist College form connections.

Meal from the Simple Servings Station

All of the food at the Dining Hall is made in house, and thought and effort goes into each and every meal. Castell notes that her favorite meal at Marist is the carnitas with rice, beans, and plantains, because it allows her to embrace her Hispanic heritage. One of her favorite parts about the Marist Dining Hall is its inclusivity. Sodexo tries to provide students with diverse options to account for different cultures and to accommodate students with dietary restrictions. Castell emphasizes the importance of the Simple Servings station, where all of the meals are completely allergen-free. The meals served in this station are also made with more nutritious ingredients, contain less fats and sugars, and are available for any student looking for an overall healthier option. When asked about how students can maintain a healthy lifestyle regarding what they eat, Castell pointed out: “It’s all about balance.”

Sometimes students are in the mood for comfort food such as chicken nuggets or pizza, while other times they prefer healthier options.

Page 9

The food business runs in my family... It's in my blood.

Castell also discussed how sustainability plays a role in the decisions Sodexo makes. In fact, Marist won the Green Restaurant Association Medal for sustainability practices. This is due to Sodexo’s efforts to promote sustainability through eco-friendly to-go boxes, use of the Marist Garden, and its Fresh Catch of the Day partnership. When it comes to food disposal, all leftover food from the Dining Hall either goes to a landfill that will soon become soil or it is donated to Feed Hudson Valley who distributes the food to those who need it.

Every Sodexo employee, Castell tells us, takes pride in what they do. That is one of the many reasons why Castell loves working at Marist so much. There is no doubt that food brings people together, and the Dining Hall is one of the many places that students can go to enjoy good food and good company.

Page 10

Midnight Pancakes

Popular Dining Hall Events Fall Fest

Page 11

NUTRITION AT MARIST How college students can maintain a healthy diet For many, it can be a challenge to maintain a healthy lifestyle while being a full time college student.

Campus nutritionist and dietician, Kelly Pearson, provided some tips and tricks for how to adopt a healthy diet that is both budget and time friendly.

“Nutrition does not have to be complicated,” she states.

“It’s all about asking yourself what being healthy means to you.” No matter what your nutrition goals are, it is crucial to have a plan. Without a plan of action, Pearson points out that it is easy to get overwhelmed and to revert back to old habits.

To break it down, Pearson says the easiest way to ensure a balanced diet is to make sure each meal consists of a protein, a vegetable, and a carbohydrate.

Some staples Pearson cooks with regularly and recommends for a quick, easy, and flavorful meal are: whole grains, such as brown rice or quinoa, frozen vegetables, including broccoli and green beans, and canned foods, such as beans and fire roasted tomatoes (so you don’t have to worry about them perishing).

From there, it’s all about the seasoning to make it taste delicious! Pearson recommends buying seasoning blends rather than purchasing a variety of individual seasonings. Spice blends like Italian or taco seasoning are affordable ways to really add flavor to your meals.

"Nutrition is all about balance.

You have to find what works best for you."

Pearson also mentions that as college students, we should take advantage of the pre-planned Dining Hall offerings. There are so many stations in the Dining Hall that can allow students to reach their nutrition-related goals; the salad bar, the Plant Forward station, and the Simple Servings station are just a few healthy options. The best thing about these stations is that they provide complete and balanced meals, and they don’t require much thought on the students’ part! For students looking to count macronutrients, Sodexo uses the Bite app, which displays each meal served at the Dining Hall a week in advance, as well as meal cards beside each station.

Pearson says we should ask ourselves, “How can we bump up the nutrition of our meals?” Maybe we can add in a side salad with our pizza; maybe we can pair a vegetable soup with our grilled cheese; maybe we can pick a healthier alternative at a fast food restaurant. What we eat should not control our lives, but simply make us feel good and energized for the day. Pearson claims: “It is so important that we fuel our bodies because that is what fuels our brain.” If we eat only foods high in sugar, we will find ourselves crashing later in the day. That is why incorporating healthy, sustainable foods into our daily diet is so important. As college students, we need to make sure our brains are fueled so that we can be successful learners.

Page 12

HUDSON & PACKARD Voted 2nd best pizza in the world!

In March 2022, Hudson & Packard, known for its Detroit-style pizza, competed at the International Pizza Expo & Conference, the largest pizza show in the world. The Poughkeepsie restaurant won with their famous "Holè Molè" pie: a pan pizza made with duck confit, Oaxaca cheese, mole negro, habanero salsa, and avocado puree.

Page 13

Sam's review: "Definitely one of the best pieces of pizza I've ever had. If you love a good thick slice, Hudson & Packard is the place to go!"

Dulcie's Review: "This meal was insanely delicious. It is totally different from your average slice of pizza. I also loved all the unique topping options. If you are looking for a new pizza place to try, this is certainly a good one."

Page 14

LOLA'S: AN INSIDER'S PERSPECTIVE

The Red Fox Wrap: Photo taken by Nash Mendlinger

Opening its doors in Poughkeepsie in 2005, Lola’s Cafe and Gourmet Catering began its journey in hopes to offer a healthy alternative to fast food in the area. Today, Marist students frequent this highly reviewed shop to get tasty bowls, sandwiches, and soups. Lola’s is clearly a staple in the Marist student diet, as exemplified by the Red Fox Wrap on the menu. We sat down with one of the workers, Mikey, to get the inside scoop on what makes this establishment so special. Mikey told us that “It doesn’t feel like a job” when he comes into work. The environment, staff, and customers are always welcoming, and Mikey says Lola’s really does have a “family feel.”

Page 15

The staff, food, and location make it a great spot for anyone looking for a tasty, healthy, and hearty meal. When pressed for a favorite item on the menu, Mikey couldn’t even provide one, explaining that everything on the menu is delicious. Although, Mikey did tell us the most popular items in each category. The Baja Wrap, Lola’s Burger, Artisan Chicken Salad, and Southwest Bowl are all common orders. When we asked why he recommends Lola’s, Mikey replied with two words: “peanut noodles.” These infamous noodles are one of the key draws to Lola’s. Mikey then added that it is simply “the best food out there.”

It is clear to anyone who visits Lola’s that this cafe has become a landmark in Poughkeepsie. We recommend that all the Marist students try this place before they graduate!

“Seventeen years later and we are still here.”

The B.L.A.T. Sandwich

Marist students Nash Mendlinger ('23) and Jacob Andrews ('24) spotted enjoying Lola's

Page 16

Brother Frank's

Cut Above the Rest

Hot Artichoke Dip 1 Can Artichoke Hearts Drained 1 Cup Helmans mayo (non-light) 8 oz. Grated Mozzarella Cheese 1 Cup Parmesan Cheese Few Pinches of Garlic Salt

Page 17

Drain and chop up artichoke hearts.

Mix the hearts in with all the ingredients in the bowl.

Place in an oven proof dish in the oven at 350 degrees for 30 minutes or until bubbling.

Leave the dish in longer (but watch it) if you want the top to brown.

Chef's Table A Marist Dining Event Chef’s Table is held in the Dining Hall every Tuesday between 11:30am and 2:30pm. It offers a different themed cuisine every week. Students can use a swipe in the Dining Hall to access the meal.

On Tuesday, March 29th, Chef's Table served The Flavors of Brazil, prepared by Chef Jessia Bueno. At the event, Bueno gave a virtual demonstration and celebration of Brazilian food. Pictured above is the menu from this particular week.

From the Marist Dining Website: “This event is a place to enjoy a unique meal and learn about international cuisines, culture, history, culinary techniques, and more.”

Sam’s Review: I would consider this to be one of the best I’ve had at the Dining Hall. I encourage all students to branch out and try new foods because you never know what you might love!

So tasty!

Lily’s Review: This meal was unique and delicious! I loved trying something different in the Dining Hall. Each aspect of the meal was tasty. My favorite part was the fried plantains!

Page 18

A CONVERSATION ON FOOD AND CULTURE WITH CHEF SWARTZ

Chef Scott Swartz is a Culinary Institute alumnus and has been a professor there for fifteen years.

When asked what made him interested in becoming a chef, Swartz jokingly responded: “My sister’s Easy Bake oven… I’ve always loved food; always been interested in being in the kitchen. When I was a little kid, my parents would have dinner parties and I would serve everyone.”

Page 19

Despite his passion for food, his parents urged him to get a “real” degree, so he attended Hamilton College for two years before dropping out to pursue his culinary dreams. Once Swartz began his career in the food industry, he knew he belonged there.

“There is a certain adrenaline rush that comes with being in a kitchen…you either love it or hate it, and I was one of those people who just loved it.”

Chef Scott Swartz talks sustainability, food in the Hudson Valley, and the unbreakable bond between food and culture.

Currently, Chef Swartz teaches a fundamentals class where he instructs first semester students “how to hold a knife, how to make a stock….all the way through plated entrees.” The students at the Culinary Institute are on campus for most of the year, with three weeks off in the summer and a short holiday break in the winter.

Swartz says that there is a wide demographic of students who come to the Culinary.

When you’re eating local, you’re being sustainable.

Swartz meets students as young as eighteen and as old as sixty. He has taught students from the Middle East, Korea, Australia, Central and South America, China, and Taiwan: “[The students] teach us about their culture.. That’s another thing I love about food…. food and culture are CSA consists of “a community of

center of the dish. Swartz also

culture.”

individuals who pledge to support

states that the CIA is making efforts

Swartz states that the food culture

a

the

to expand their available options

in the Hudson Valley is especially

farmland

becomes

the

and make their restaurants more

unique. While food culture has

community’s

farm”

(U.S.

accessible to guests with dietary

shrunk in other parts of the country,

Department of Agriculture). Some

Chef Swartz claims it has grown in

CSAs in the Hudson Valley include

the Hudson Valley, with an increase

Meadowland

Obercreek

is a variation of New York Style

in

animal

Farm, and Breezy Hill Orchard.

cheesecake, with a creamier taste.

husbandry, and an “explosion of

Swartz emphatically states that

However, Swartz says that when it

cideries and breweries.” Swartz is a

when we shop at farmers markets,

comes to cooking for himself, he’s

big proponent of eating locally,

we form positive relationships with

much more simple. “I like a great

which he says is one of the biggest

the farmers.

piece of meat and a simple sauce.”

inseparable…

farmers,

food

is

people’s

butchers,

farm

operation

so

Farm,

that

restrictions.

One of Swartz’s signature recipes

ways for consumers to support

Part of the Culinary Institute's

In his free time, Chef Swartz enjoys

sustainability. “When you’re eating

Mission is to support this region, so

watching Top Chef and Beat Bobby

local, you’re being sustainable.” He

it purchases a large portion of its

Flay. His favorite places to eat in the

also suggests trying to buy more

food locally. Another way that the

area include Lolita’s, Rossi’s, and

seasonally: “The challenge is that

CIA

is

Crew, which is owned by a CIA

we’ve lost touch with seasonality…

through

Eating,

graduate. He also suggests trying

you go to the grocery store and

which puts less emphasis on the

out

everything’s there.” Swartz and his

meat as the center of the plate.

serves Detroit-style pizza, with a

wife

of

Swartz describes a dish where

thick, crispy crust.

community supported agriculture,

“meat is a component of it, but not

or CSA, because it supports local

50% or 60% of the plate.” Instead, a

farmers and seasonal eating.

vegetable or carb would be at the

are

big

supporters

promotes Plant

sustainability Forward

Hudson

&

Packard,

which

Page 20

CHEF SWARTZ'RECIPE make-your-own

hot

1/2 cup cocoa powder 1 cup powdered sugar 1 cup nonfat dry milk powder 1.5 tsp cornstarch .5 tsp fine salt Pinch of cayenne

Mix all ingredients together well and store in a tightly sealed jar. This can be stored for a number of months if the jar is sealed well.

To serve, boil 6 oz water, and stir in 2-3 tablespoons of cocoa mix.

Page 21

Enjoy!

chocolate

mix

We sat down with student athlete Patrick Kutch (‘22) to get an inside look at what a Marist athlete truly eats. Kutch is a Finance major on the track and cross country teams, and currently serves as captain and “the heart and soul of the team,” according to himself. When it comes to his typical meals, Kutch says he eats two a day, and it usually consists of a “protein bar in the morning and then chicken at some point almost everyday.” He also eats eggs after most practices.

Kutch says he does not meal prep too much, but does cook a lot during the week, when he and his team are not in the Dining Hall. The team often eats together in the Dining Hall, but Kutch’s favorite spot is the Donnelly Café, where he says “the sandwiches are delicious.” Prior to a big meet, Kutch stresses that it’s “always pasta and chicken the night before.”

He wants Marist students to know that Kokopelli’s penne alla vodka is the best. The team meals served the night before a meet usually include chicken parm, penne, and salad.

Hydration is also an important part of staying in the best shape possible, and Kutch tells us that he drinks orange juice, Gatorade, chocolate milk, and lots and lots of water throughout the day. When it comes to diet and exercise, Kutch says “I think they both are important, as the mind and body are connected; a healthier lifestyle promotes a healthier headspace.” When he is not thinking about what to eat before his meets, Kutch told us his favorite food to eat is dinosaur chicken nuggets. In addition, Kutch shared his controversial food opinion; that he hates sweet potatoes.

Athletes certainly have to maintain a particular diet in order to compete successfully, so we are happy that Patrick Kutch could provide insight into a Marist athlete’s daily food regimen.

Student Athlete Patrick Kutch ('22)

Page 22

Ruano's

Pollo en Crema Recipe As we embarked on our journey to create a magazine surrounding food culture at Marist College, we wanted to include a student recipe. Without students, there is no Marist. There are so many people with unique food backgrounds here on campus, and we hope that by sharing this recipe and magazine, we will encourage others to share their family recipes and traditions with their friends. Marist College student Rossina Ruano (‘22) provides her recipe: pollo en crema. You will have to give this recipe a try, as Ruano declares, “This is my personal favorite!”

Ingredients: 1 three pound chicken 4 celery stalks 1 red bell pepper 4 garlic cloves 1 onion 3 tomatoes 2 bay leaves 2 cubes of chicken bouillon Salt and pepper to taste 1 16oz bottle of Guatemalan crema Page 23

Preparation:

Bring 12 cups of water to a boil.

Add a spoonful of salt to the water.

Add the following ingredients to the water: 2 celery stalks, half of the onion, 2 garlic cloves, half of the bell pepper cut into chunks, and 1 of the bouillon cubes.

Once the water boils, add the chicken and let it cook for 30-40 minutes.

In a food processor, add 2 celery leafstalks, the other half of the bell pepper, 2 garlic cloves, and 3 tomatoes until it is almost a paste but has some very tiny pieces.

Add this mixture to a large saucepan.

Add half a cup of the chicken stock you have made and a bouillon cube.

Salt and pepper to taste.

Cut the cooked chicken into the desired pieces.

Add the chicken to the saucepan and mix it with the sauce. Let simmer on medium heat for 5 minutes.

Then add the Guatemalan crema and the bay leaves and simmer for 5 more minutes.

Ruano’s family makes this meal often, and Ruano explains to us that this dish is “something that makes me feel very at home.” However, pollo en crema is usually made with a hen rather than a chicken. Ruano recommends to serve the dish over white rice. Usually, the dish would be made after cooking a chicken soup, with the left-over chicken being used for this recipe. Ruano is clearly a fan of the dish, stating, “When I visit family in Guatemala, it is often one of the first dishes I request if I am asked.” Ruano also throws in another interesting fact, telling us that her “family members often send us hens or chickens because they are free range and they are what would be considered organic in the U.S.” If you like chicken and are looking for a new recipe, we encourage all our fellow Red Foxes to try this one!

Page 24

A Feature from Dr. Snyder: Exploring the Professor's passion for growing Food and His Famous Hot Sauce "I have always been drawn to growing my own food. I moved to the Hudson Valley in 2008 when I finished my PhD and started teaching philosophy at Marist. Previously I had lived in Brooklyn where I could only grow fresh herbs on my fire escape. My wife and I bought our first home in 2009 — an old farmhouse in a rural village that needed a ton of work. Despite all of the work our house needed, my first project was to create a vegetable garden; in the coming years we planted fruit trees — apples, pears, cherries, and peaches — and black berries, blueberries, and raspberries. One of my favorite things in the summer is to go out to the garden with my kids to pick veggies, fruit, and berries for our dinner.

At first, I was ambitious with my garden, growing many different vegetables. Now, I take a simpler approach, growing only heirloom tomatoes, herbs, lettuces, arugula, and tons of hot peppers. For peppers, I grow primarily habanero plants, but I will also grow serrano and jalapeño peppers. In any given summer, I will have thirty to forty pepper plants.

I have always loved hot sauce — I pretty much consider food a vehicle for injesting hot sauce.

The pre-Socratic philosopher Thales claimed that everything is water. I have a narrower view that everything is vinegar. Hot sauce is easy to make, and versatile. This sauce requires only five ingredients — peppers, onion, garlic, vinegar, and water. This sauce lets the habanero speak for itself, and it’s especially satisfying when you grow the ingredients yourself, or get them from friends. For the last few years, I have used garlic from the Marist Community Garden. Despite its simplicity, it is easy to mold and shape the recipe by adding different peppers, fruit, or lime juice to the mix. Once you get the hang of making sauce by this method, you can add depth by fermenting your peppers in a salt water brine. This just takes more time."

Dr. Snyder Interim Dean for Academic Engagement Interim Dean for the School of Management

Page 25

Dr. Snyder's Habanero Hot Sauce Recipe Ingredients: ½ pound habanero peppers 1 onion 1 head of garlic Vinegar Water

Steps: 1. Cut the stems from the habanero peppers. Try to leave a little of the green from the stem as this adds flavor. Cut the habaneros in half and throw them in a sauce pot. You can remove the seeds if you like, but you certainly don’t have to.

2. Coarsely chop the onion and add it to the sauce pan.

3. Peel the garlic and smash it with the side of a knife. Add it to the pan.

4. Submerge the peppers in 1/3 vinegar and 2/3 water. If you like vinegar, make it ½ vinegar and ½ water. You can use either white or apple cider vinegar.

5. Simmer for about 30 minutes until everything is soft.

6. Use an immersion blended to blend the sauce. If you like, instead use an old school food mill to blend the sauce, and remove the seeds and skins.

7. Bottle and share. Put it on everything.

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If you are interested in sitting down with a good beer and playing some fun arcade games, look no further than Happy Valley Arcade Bar in Beacon, NY.

One of the best ice cream spots around: Holy Cow Ice Cream.

Located in Red Hook, NY.

Page 27

Glazed Over in Beacon, NY, lets you customize your doughnuts from the flavor to the toppings.

Looking for hard cider?

Visit Bad Seed Cider Taproom in Highland, NY.

A local favorite : Eveready Diner located in Hyde Park, NY. Page 28