09/30/2014

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September 30, 2014

Welcome to the Keweenaw Dinner ANDREA SPENCER Lode Writer The wonderful smell of pasties, cheese curds, white fish and many more delicious “Welcome to the Keweenaw” themed foods wafted from the Wadsworth dining hall Thursday, September 25th. The kitchen was bustling with cooks preparing and serving, and with students checking out the unusual array of foods. Many students came between 4 and 6 P.M. to celebrate and partake of the local cuisine. While some only participated in the event for half an hour or so, the people who planned and executed the dinner worked for months. The special dinner was the result of many contributors, namely Dining Services, Housing/Residential Life and the Sustainable Future Institute. All foods served were either supplied locally or even grown in the garden in front of West Wadsworth Hall. The menu consisted of quintessential pasties (meat and vegetarian), baked white fish, green tomato salsa, fresh mixed vegetables, ravioli and meat sauce, an assorted sausage bar, a fresh garden bar, cheese and sausage trays, Keweenaw coffee, root beer or cream soda floats, and blueberry cobbler. Ingredients from the husky garden were used to make the green tomato salsa, the peasant salad, and the veggie pasties. The regular pasties were made entirely from food grown in the husky garden (excluding the meat, of course). The blueberry cobbler was made from blueberries that some of the staff had picked themselves. A special thank

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Mike Patteron and student worked prepare Cream Soda and Root Beer floats for students at the special Keweenaw Day Dinner.

Photo by Pratik Joshi

you goes out to Kelli Whelton, Ashley Schuman and Karen Oppliger for the time and effort they put into the garden. “The garden was grown with a purpose,” said Mike Patterson, the Associate Director of Dining Services. As much as those without meal passes would

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have enjoyed the dinner, this event was exclusively for those who eat in the dining halls regularly. It is certainly a treat for students and many of them have expressed their excitement toward the special dinners. Some students even make the effort to go down to the dining hall

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earlier than they usually do. Those who went to the special diner are in agreement- the food was good! The green tomato salsa seemed to top the charts, but Ernest Beutler, Manager of the Dining Services Leadership Team said, “I really Continued on page 2

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09/30/2014 by Michigan Tech Lode - Issuu