[956] in Vegetarian_Support_Group
Re: free lunch
daemon@ATHENA.MIT.EDU (rdshydur@MIT.EDU)
Thu May 30 09:21:04 1996
From: rdshydur@MIT.EDU
To: daigle@MIT.EDU
Cc: vsg-local@MIT.EDU, rdshydur@MIT.EDU
In-Reply-To: Your message of "Thu, 30 May 1996 08:40:54 EDT."
Date: Thu, 30 May 1996 09:20:36 EDT
i could make a brief meeting
in that time range, but can't
stay after 11 ...
anyways, my input would suggest
offering blintzes from time-to-time.
i make 40 varieties ... and am
attempting in my spare time
to design a vegan version or two.
i make a variety of potato-curry
insides, and have played with
some other vegetable insides ...
what to put on top is always a
question however.
otherwise they are packed with
cottage cheese, topped with sour cream,
and thus deserve a warning lable that
they're only for special occasions
or for vegetarians looking to add weight.
for mit e-club functions i've prepared
200 to 400 of these and everyone always
suggests food services should try
their hand at it.
borscht is also a hit here ... hot in
winter, cold in summer.
btw, in winter i use copiuous amounts
of cognac in blintz batter, in
summer i tend to use (real) vanilla.
additionally i'd suggest in a meeting
that there are NUMEROUS talented cooks
from around the world at mit ... and
that brainstorming with them regularly
to determine how broad a selection of
international foods (adjusted to be
meatless, fishless, fouless, etc) might
be offered on some weekly schedule
might be fun and add real variety ...
though this one would be tough to
easily implement, snagging some of these
people to be `guest chef' of the week
(taking in actual time perhaps a half-day
to work with your cooking crews to
ensure it's all done authentically) would
i think be a neat & creative approach to
broadening offerings ... and provide some
insight into foods from different cultures
without appearing to be grasping for
marketing in-phase with what's hot off
campus at any time.
- r
.
