Food Forward at Harvard

first_imgOn Feb. 7 and 8, Harvard University Dining Services (HUDS) hosted a delegation of 20 guests from China in a cultural and culinary exchange called Food Forward, focused on sharing strategies and best practices for collegiate dining programs around nutritious and sustainable menus. During the two days, eight chefs and a dozen educators and advocates from China met with subject matter experts from Harvard, and toured and experienced several meals on campus, before joining Harvard’s culinary team in the kitchen to prepare a plant-based, traditional Chinese dinner for Harvard College first-years.The Food Forward tour focused on the health and planetary benefits of plant-forward dining, and how universities can shape the dining future by educating young people. The tour, coordinated by the Good Food Fund and Yale University, included visits to Yale, University of Massachusetts at Amherst, University of Connecticut at Storrs, and the Culinary Institute of America.“We are fortunate to be leaders, with other nearby colleagues, around changing perceptions about food for the betterment of our health and our planet,” said David Davidson, managing director for HUDS. “The meals we serve today will influence students for a lifetime, and if we can show that local sourcing, plant-based menus, and most importantly, deliciousness will yield a healthier life — and then share that with foodservice professionals from around the globe — it’s extraordinarily powerful.”The guests began their visit to Harvard at the T. H. Chan School of Public Health with an overview of how campus dining at Harvard works, followed by a nutrition research update from Frank Hu, chair of the Department of Nutrition, and several doctoral students. The delegation then toured dining venues on campus before enjoying a dinner of classic New England fare, including sustainable, locally caught monkfish, prepared by HUDS’ Crimson Catering team.The following day, following breakfast at Annenberg Dining Hall, featuring congee and vegan selections which complemented a more traditional American breakfast, the group split into two. The non-culinarians took an official, historic tour of Harvard Yard, visited the café at the Harvard Kennedy School, and met with Heather Henriksen and David Havelick of the Office for Sustainability to learn about the University’s centralized approach to driving sustainability, including the new food standards. The delegation also visited the Harvard Archives, hosted by Robin McElheny, where they explored documents related to Harvard’s early dining history, as well as its relationship with China.Meanwhile, the eight chefs donned their “whites” and stepped into the kitchen with counterparts from HUDS to prepare a traditional Chinese dinner for 1,200 people (a scale none of the delegation had ever attempted). Using recipes by each of the Chinese chefs, they scaled up preparation to present a buffet meal, coinciding closely with Lunar New Year. In the kitchen, the culinarians had to navigate language barriers and experiences with scale production to make the meal work, but the result was a magnificent, mostly vegan menu.“It just goes to show that food is a universal language,” said Davidson. Related Much of life is beyond our control, but dining smartly can help us live healthier, longer Harvard partners with fishmonger to dish up fresh, local meals on a large scale center_img From sea to dining hall table To age better, eat betterlast_img read more

French terror suspect Yassin Salhi admits beheading his boss

first_imgSalhi who was linked to a militant in Syria, was arrested at the Air Products factory on Friday morning.The suspected Islamist who attempted to blow up a French chemical plant has admitted killing his manager beforehand.35 year old, Yassin Salhi told detectives he had killed Herve Cornara in a parking area before arriving at the plant in Saint Quentin-Fallavier, south of Lyon, where he tried in vain to cause a major explosion.Salhi is also reported to have sent a selfie to a Canadian mobile phone number via the WhatsApp messaging service where he posed with the severed head of his boss.French investigators are working to determine the identity of the recipient, but were not sure whether it was an unspecified person who is now in Syria.The revelation has done more to revive concerns about terrorism in France than it’s added to whether there is a link between the terror attack to radical groups, the paper reports.Salhi who was linked to a militant in Syria, was arrested at the Air Products factory on Friday morning.Yassin Salhi is a truck driver with a history of Islamic ties.He was arrested and detained Friday after police say he crashed a truck into a US-owned chemical plant and hung his employer’s severed head on a factory gate. Police also detained his sister and wife. The three are in police custody in Lyon.Elsewhere on Saturday   hundreds of people turned out in the region to honor slain businessman Herve Cornara and denounce the violence. Dozens turned out for a minute of silence in Saint-Quentin-Fallavier, the town southeast of Lyon where Friday’s attack took place at an Air Products chemicals warehouse.Several hundred people also gathered outside a housing project in the town of Fontaines-sur-Saone to honor Cornara, 54, the manager of a transportation company that had employed Salhi since March. They recalled a kind, humble man who was active in the community of the Lyon suburb.last_img read more