Duke Dining made it to the Food Network Cooking Channel's "Best College Eats Bracket Battle!" Check out the article, fill out your bracket and vote for Duke Dining's Greek Devil Gyro from the Greek Devil Food Cart! Vote for Greek Devil Food Cart HERE!
Congratulations to freshman Alex Shih for winning the Super Bowl Dinner football grill give-a-way! Guests were invited to select their choice for the winning Super Bowl team for a chance to win the football grill. The Super Bowl Dinner was held on Thursday, 1/31 at Great Hall and Marketplace and featured “super” fun menu item such as a wing bar and Super Bowl team favorites to include San Francisco’s garlic fries and the Ravens’ pit beef sandwich. Also at the dinner was a Coke bottle toss game donated from the Department of Athletics. Thanks to all for a great event!
Here we are in the midst of cold and flu season doing our best to stay healthy and avoid feeling under the weather, but despite doing all the things we have learned to do to stay well those pesky bugs sneak their way in anyway. For decades chicken soup has been known to take the edge off when said pesky bugs attack, but what is it about chicken soup that makes us feel better? We know that we feel better after having a bowl of chicken soup, but what exactly gives this type of soup its “special powers?”
There are various recipes for chicken soup, but most contain certain essential ingredients such as onions and carrots that create an impactful combination. Based on research done by Dr. Stephen Rennard, MD, a researcher at the University of Nebraska Medical Center, chicken soup acts as an anti-inflammatory agent for your nasal cells, giving your nose the relief it needs. Particularly, the onions in the soup contain protein, calcium, and especially sulfur, which decreases swelling and aids in reducing nasal congestion. Another significant ingredient in chicken soup is carrots. Carrots enable our bodies to produce vitamin A, which strengthens our white blood cells and in turn allows us to better fight off infection. Bonus: carrots also assist with retinal function to produce better vision!
Hot soups in general help keep nasal passages moist, thin out mucus, prevent dehydation, and sooth a sore throat, so what is it about the chicken? Chicken contains an amino acid called cysteine that is released when the soup is made. This amino acid thins mucus in the lungs, aiding in the healing process. Chicken also plays its role as a great source of protein for your muscles. This is particularly helpful when your body feels weakened and drained during illness. And the more ingredients in your soup, the better, according to Rennard and his research team who have found that chicken soup with a variety of veggies can help ease the symptoms of upper respiratory tract infections, including congestion, stuffy nose, cough, and sore throat.
So if you have some time in between classes today consider treating your body to a warm, healthy serving of chicken soup at the Great Hall, The Loop, or Au Bon Pain!
Congratulations to our two Bowl Game Trivia winners who participated in the 12/5 Bowl Game Trivia at the Great Hall and Marketplace. Junior Will Woodhouse and Freshman Monica Choe each received two tickets to the Belk Bowl, airfare and lodging for two and Duke football jerseys and miscellaneous gear provided by Coca-Cola and Duke Athletics. Thanks to all who participated!
An Election Dinner was held at the Marketplace and Great Hall on Election Day, Tuesday, November 6. A few of President Obama's and Governor Romney's favorites were served with an opportunity for students to vote for the menu items they liked best. Among Obama's favorite foods were chili, arugula salad with mushrooms and goat cheese and pumpkin chess pie with Romney's favorites to include meatloaf, spicy red pepper hummus and peanut butter cups. After the votes were tallied Romney's food favorites prevailed with the favorite menu item being peanut butter cups! Many thanks to all who participated!
In honor of National Food Day and the beginning of the Green Devil Smackdown Competition, here's a blog written in April 2012 by Julianne Chiraz ('13), who was inspired by her experiences in a Duke Food Studies course in the spring of 2012.
This school year, my perspective of food and eating in general has changed dramatically. It all started over the summer, when I had the privilege to read the first-year summer reading book, Eating Animals, by Jonathan Safran Foer. At first, I was skeptical of the intentions of this selected summer reading (is Duke trying to convert everyone to veganism to save money and purchase less meat?!). However, I soon realized that the current food crisis extends far beyond the spectrum of eating meat vs. not eating meat; it’s the harmful food production practices that have a substantial impact on the economy, the environment, and our own health. It’s not just the problem of vegetarians/vegans/health-nuts/etc. It’s EVERYONE’S problem because EVERYONE eats.
Having read Foer’s work, I was inspired to enroll in Duke’s Inaugural University Course, entitled “Food Studies: Interdisciplinary Approaches to Why, What, and How We Eat.” The goal of this course was to bring students and faculty together from multiple academic backgrounds to provide a multifaceted approach to food. The course consisted of a lecture from a new speaker every week, a response providing an alternative view, and a discussion over dinner with a smaller discussion group. The input of the lecturers as well as my fellow classmates provided me with opportunities and insight into food culture that I would never be able to get from reading a book or watching a documentary.
A recurring theme from Eating Animals, the University Course, and world news in general is the idea of “locavorism”. Eating “local” is a nutrition trend that’s sweeping the nation, and Duke and Durham are no exceptions. Local food movements are often categorized by farm-fresh products, and the food’s quality is often measured by the distance the food travels to reach one’s plate. How fitting then, that Duke has its own 1-acre farm, located approximately 6 miles away from campus!
The Duke Campus Farm is fairly new, having had its first harvest in April 2011. However, I find that its visibility is already prevalent on campus, whether it’s through social media, cooking classes, or even just their clearly labeled produce in Duke’s eateries. While the farm is open to anyone for Community Workdays on Sundays and Thursdays, I managed to find the opportunity to attend a Workday through a group that was organized in my Food Studies discussion group. When we arrived, we were put straight to work harvesting products we see in the Great Hall and Marketplace everyday – I was put to the task of harvesting spinach, as seen in the pictures here! It was such an awe-inspiring task, as I’ve never in my entire life felt that connected to the food I eat; I attend the Great Hall 3+ times/week, and usually find myself at the salad bar, so I was so excited to have the chance to eat food that I actually picked out of the ground with my bare hands…you can’t get more local than that!
Yes, my challenge to you is to eventually take action in promoting local eating, but first, simply think about to what you eat and how it may affect your health, your life, and the future of the world we live in. We are fortunate enough to live in an area that is lush with farm-fresh products, but we can’t forget that North Carolina is also a home to some of the largest hog producing counties in the nation. Duke is the place to make changes in your own eating practices and influence those of the people around you!
This blog was written by Laura Neubauer ('13), and was based on an interview with Franca Alphin conducted in the spring of 2012.
When you think of replenishment beverages after working out, what comes to mind? I tend to think of sports drinks such as Gatorade or Powerade, or those “mix it yourself” drinks such as Endurox. I was surprised to learn, though, that it is chocolate milk that provides your body exactly what it needs post-workout.
I recently sat down with Franca Alphin, the Director of Nutrition Services at Duke, to talk about the relationship between food and working out, so I thought I would share with all of you what I discovered! After you work out, your body needs to replenish both carbohydrates and proteins. Your blood sugar drops tremendously when you work out because your body is using carbohydrates for fuel, particularly during strenuous exercise or when lifting weights. It is important to then replace those carbs so your muscles to continue work efficiently. Your body also breaks down proteins when you work out in order to rebuild stronger muscle tissue, so you need to replace some of that protein as well. Chocolate milk does both of these things, providing you both carbohydrates, primarily in the chocolate, and protein, in the milk.
But why is chocolate milk the perfect post-workout replenishment? A lot of other foods and beverages could provide you with both carbohydrates and protein. But milk provides you something most other replenishment beverages can’t: the amino acid leucine. Leucine is found in whey, which is in milk and other dairy products. Recent research has shown that leucine is “very beneficial in terms of not only helping to replenish carbohydrate, although it’s a protein, but it also helps to build lean protein.” Lean protein is exactly what we want to be building post-workout, and leucine helps us reach that goal. That is why chocolate milk is the perfect replenishment beverage—it provides us not only what we need in terms of carbohydrates and protein, but also the specific kind of protein that helps us build strong, lean muscles. In contrast, other sports drinks and replenishment beverages tend to be nothing more than “glorified sugar water.” They may provide you with the carbohydrate content you need, but fall short in providing you with protein, particularly whey protein.
What about people who can’t drink milk? Clearly the benefits of whey protein do not outweigh the consequences of consuming dairy products for those who are lactose intolerant. For those people, “any type of protein and carbohydrate combo after a workout is helpful,” says Alphin, “but we know that the dairy—the whey piece—seems to be a little more beneficial. You don’t get leucine in soy…So for people who don’t tolerate dairy, clearly soy protein is fine. But if you can actually do a dairy product…getting some whey protein [after your workout] is helpful.” So next time you work out, try drinking chocolate milk for your replenishment beverage—if nothing else, it will send you down memory lane to your elementary school days (while helping you build strong, lean muscles)!
*Many thanks to Franca Alphin for sharing her knowledge about nutrition and exercise with me!
Many folks around the nation have embraced the “Eat Local” movement, in regard to meat, produce and dairy, but not much attention has been paid to fish. EAT LOCAL FISH DAY on Tuesday, 9/25 will introduce you to sustainable seafood.
Please join Duke Dining and Bon Appetit Management Company at the Marketplace on East Campus on Tuesday, 9/25 at lunchtime, for the Eat Local Fish Challenge. Helpful apps, recipes and extensive research will be available to all and sustainable fish populations will be highlighted.