Please join us as we celebrate Martin Luther King Jr. with a dedicated menu of some of the Reverend's favorite foods.
Marketplace
Monday, January 18th, 2021
5pm-9:30pm
Menu (served at the Durham Market station):
Fried Chicken (wheat, milk, egg, soy)
Country-Style Steak (wheat) and Gravy
White Rice (v) (wheat, milk)
Mac and Cheese (v) (wheat, milk)
Black Eyed-Peas (v, gf)
Southern-Style Green Beans (v,gf) (soy)
THE BACKYARD BURGER
Rarely, if ever, can you buy a burger that is better than the one from your own backyard grill. Here are a few tips and a recipe to take your burger making to the next level!
Chef's Tips:
1) Use 80% beef 20% fat for the best burger- fat is flavor! The 93% 7% burgers can be very dry and can fall apart easily.
We have all heard statements like, “I’d cook more if I had the time” or “ cooking just takes too much time” and the next thing you know you’re ordering out, which isn’t a bad thing but
with a little planning and forethought you can actually cook with the intention of having leftovers to re-purpose! For example, let’s take a look at rice.
Practice, Pause and Patience……
Like all Mindfulness activities (meditation, yoga), mindful eating is a practice. The practice involves experiencing eating more intentionally by being present at the meal or snack. With the eventual hope of making peace with food and eating, as well as learning more about how, what and how much you like to eat.
Contrast this with mindless eating which can often result in overeating due to not feeling full or satisfied. Mindful eating helps you eat in a way that allows you to tune in to your body’s signals- hunger, fullness and satisfaction and honor them without judgement. In order to do this though we have to hear these signals.
So what gets in the way of mindful eating?
Generally two things, 1) distraction and 2) speed of eating.
Distraction
If chopping onions makes you gush rivers of burning tears, it's time for a few changes to your approach. First, use the sharpest knife you have. Chopping onions ruptures the veggies' cells, releasing noxious compounds into the air. The sharper your blade, the fewer ruptured cells.
On the one hand everything seems a bit harder now doesn’t it? Things we took for granted like ordering a pizza or picking up a few groceries are just not the same. On the other hand, you might be enjoying some extra time connecting over food or experimenting with some new recipes or flavors that you haven’t tried in the past.
Whether you are a new cook, experienced chef or a regular “ take out “ person, we’d like to share a few tips to help you stay well when buying and preparing food during this less than ordinary time.
First let me say that there is currently no evidence suggesting that the virus can be transmitted through either food or water. You should however continue to practice good hygiene and not share food or beverages because, well yuck in ordinary times, but now more than ever keep your “germs” to yourself.
Where can I eat on campus?
For the most up-to-date information on our locations’ operating hours, please visit dining.duke.edu.
What is Duke Dining doing to protect students’ and guests’ health and safety?
Now and always, the safety of Duke’s students, guests, and employees is our number-one priority. We are working directly with Duke’s COVID-19 response teams to closely monitor the situation and take proactive steps to protect the health and safety of our community.
In addition to our existing stringent health and safety protocols, we are taking extra precautions to ensure we’re doing everything we can to keep our community safe.
Thursday, 3/19
Marketplace
5pm-9pm
What does a "climate friendly" menu mean?
-Local
-Real food – not highly processed or packaged
-Organic - low chemical impact on the soil
-Plant Forward
Menu (served at Pop Up & Penne)
March Madness Dinner
Marketplace (East Campus Union)
Wednesday, 3/25
5pm-9pm
GF: Made without Gluten/V+: Vegan/V: Vegetarian
MENU
DURHAM MARKET
-Barbecue Pork Spare Ribs (GF) bbq sauce (GF, V+) Fried Shrimp (shellfish, wheat) Cocktail sauce (GF, V+) Roasted Rotisserie-Style chicken (GF)
-Baked Beans (GF, V), Corn on the Cob (GF, V, milk)
