Curried Pumpkin Mousse

Curried Pumpkin Mousse
Makes 3 cups

1/4c - minced shallot
2T - unsalted butter
2 1/2t -
curry powder
2t - chopped fresh thyme
2c - canned solid-pack pumpkin
8oz - local goat cheese, softened
3 -
heads belgian endive
1/2c - walnuts or pepetitas, lightly toasted & finely chopped

  1. Cook shallot in butter over low heat, stir, until soft
  2. Add curry, S&P
  3. Continue cooking & stirring for 1 minute
  4. Puree pumpkin & goat cheese
  5. Add shallot mixture & chopped thyme
  6. Chill, pipe onto ends of endive leaves, sprinkle with nuts

You may also serve as a dip with other vegetables, sliced local


Trash Talk – Still making the case for recycling

October 16, 2012
Becky Tweedy, Assistant to the President

Still making the case for recycling

1,500 - Gallons of water it takes to make just one single drive-through order: hamburger, fries, & soda; including the water needed to grow potatoes, the grain for the bun & the cattle, and everything for the soda.
5,500,000 - Number of boxes of software thrown away each month
100,000 - Number of CDs thrown away each month
$370 mil - How much could be saved in landfill dumping fees if all Americans recycled their junk mail instead of trashing it!
Think about it!  Will you take a small step to help?

Source: The Green Book 

Weekly Wisdom – 5 Foods to beat cancer… Part 2

October 16, 2012
Sherri Meyer, MG Registered Dietitian,

5 Foods to beat cancer…Part 2
Parsley: This herb may inhibit cancer-cell growth. Add a couple pinches to dishes daily.
Coffee: Drinking about two 12 ounce coffees per day may lower your risk of breast cancer.  Antioxidants in coffee may offer protection against damaged cells that can lead to cancer.

Source: EatingWell 


BioFuel Comes Full Circle


  Here at Guilford Dining we’ve been recycling our used fryer grease with Piedmont Biofuels for years. We knew that this awesome company took the used fryer grease and turned it into something useful, but until recently “something useful” was an abstract idea, not something specific. Last Thursday I took a trip to Cane Creek Farm to pick up some incredible pork for our annual Feed the Difference dinner, and couldn’t resist the temptation to stop in for a snack at The Saxapahaw General Store. I was pleasantly surprised to see a Piedmont Biofuels pumping station at the store. It’s kind of cool to see first hand that our fryer grease is getting put to good use. It’s even cooler to know that Guilford College is working towards switching some of its fleet over to using that same biodiesel, and that we’d have our own pumping station here on campus, too!

Feed the Difference '12

Here’s our menu for this year’s Feed the Difference dinner here at Guilford. Click on the links for more info about the farms that have grown for us, and check back soon for features on these farmers and producers.

Fresh for You/Action
Grits & Greens

Boonville Grain Grits & Faucette Farm Greens- Vegan without additions

Goat Lady Dairy Cheese, Neese’s Sausage

Main Line
Cane Creek Farm Pork
Roadside BBQ Chicken
Hopkin’s Chicken
Baked Sweet Potatoes w/ Fixins-Vegan
NC Sweet Potatoes, Homeland Creamery Butter, Neese’s Bacon, Ashe County Cheese
Braised Greens -Vegan
Cottle Farm Greens
Guilford Farm Sweet Peppers and Eggplant, Sunburst Tomato Company sunburst tomatoes & Somerset Farm garlic
Oven Fried Tofu- Vegan
Twin Oaks Tofu- Louisa VA
Boonville Grain Cornmeal

Salad Bar
Guilford Farm & Faucett Farm mixed Greens
East Carolina Organics roasted butternut squash, 

Sunburst Tomato Company sunburst tomatoes

Guilford Farm Sweet Peppers
NC Sweet Potato Salad
Homeland Creamery Buttermilk Ranch Dressing
M&M Farm Cantaloupe

Panini Station
Butternut Squash Soup
East Carolina Organics Butternut, Homeland Creamery Cream
Vegetable Stew
Grilled PB&J sandwiches, Grilled Cheese
LOAF Bread, Benjamin Vineyards  Muscadine Jelly, Ashe County Cheese

Vegan Station
Hot Apple Cider Floats
Local Unfiltered Apple Cider
Vegan Vanilla Ice Cream
Homeland Creamery Ice Cream

Pumpkin Dump Cake
Faucett Farm Flour, local pumpkin
Scratch cookies w/ local flour
ginger cookies, snickerdoodle

Gearing up for 5th Annual Feed The Difference

This past week I’ve been doing a lot of running around and making phone calls to ensure that all of the fantastic local products we’re using for our Feed the Difference meal would find their way to our walk-ins and shelves before Tuesday.  It’s easy to forget, sometimes, that food isn’t just something we buy from the grocery store or a distributor, food is life. Feed the Difference is one opportunity we have to really take the time to appreciate the people that grow our food, the places our food comes from, and the impact that our eating decisions have on our world.

In sitting down to write the menu for our FTD dinner here at Guilford, I was struck by the number of choices we have for good clean food. There were so many choices available we just couldn’t include them all, how cool is that? I also realized that while I’m fortunate enough to be able to go out to the farms we buy from and shake hands with the incredible people that raise the food we serve, our customers rarely get to have that experience.  To help with that, I’ve come up with a couple of ideas.

First, there’s the market. During the FTD dinner, we will have a couple special guests in the dining hall. Korey Erb, the Guilford Farmer will be around to sell a few of his wares and talk to you about what he grows and how he grows it. We’ll also have Robert Roth from LOAF bakery here to sample some of his incredible bread that we’ve just started using. And last, but not least, we’ll have some representatives from the Campus Kitchen Project on hand to help us take a look at how much food we waste, and their special way of putting food that would otherwise be wasted towards feeding the hungry.

Second, I thought this would be a great time to launch a Featured Farmer program.  Throughout the dining room for FTD, look for signs that share the story of the incredible farmers we buy from. Take the time to appreciate the fact that each tomato or leaf of lettuce was picked very carefully by hand.  When you bite into the BBQ we’re making from the pork from Cane Creek Farm, think about the work farmer Eliza Maclean had to do to raise those hogs in a pasture instead of a cage.  I think hearing these stories will make the food that much more enjoyable, so to that end, I’ll be doing a monthly feature of one farmer and the food we buy from them.  Check back here, or on signs in the dining hall for the stories of where your food comes from.

We are truly fortunate to have so much incredible food being raised right here in our own back yard. Thanks for taking the time to share it with us!

We look forward to seeing you on Tuesday!

Pumpkin hermits recipe

October 3, 2012
Sherri Meyer, MG Registered Dietitian,

Ahh, fall is upon us & I couldn’t be happier to welcome my favorite season.  While I enjoyed all of the fresh summer produce, my taste buds are now ready for crisp apples, fresh sautéed greens, sweet butternut squash and of course pumpkin.  This weekend, we visited a pumpkin farm and while technically the pumpkins were for decoration rather than eating,  it put me in the mood to prepare something pumpkin.  My son Oliver suggested “pumpkin cookies” and though we didn’t use our pumpkin purchases (they were just too pretty to cut open) we still got a taste of fall in every bite.

Pumpkin Hermits
Pumpkins are loaded with Vitamin A & fiber & low in calories.

  • 2 cups half all-purpose, half whole wheat
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup butter, softened
  • 1 cup packed brown sugar
  • ¾ cup canned pure pumpkin (preferably organic pumpkin or use fresh if you dare)
  • 1 large egg
  • ¼ cup dark molasses
  • 1 tsp. vanilla
  • ½ cup chocolate chips

Preheat oven to 350°F.

In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda and salt; set aside. In a large bowl, beat butter, brown sugar, pumpkin, egg, molasses and vanilla until smooth. Add flour mixture and stir by hand until almost combined; add chocolate chips, stir just until blended.

Drop large, rounded spoonfuls of dough 2” apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 12–14 minutes, until just set — springy to the touch around the edges, but you still leave a slight dent if you touch them in the middle. Transfer to a wire rack to cool.

Makes 2 dozen cookies.

Source: Adapted from One Smart Cookie by Julie Van Rosendaal


A note from Joel

October 2, 2012
Denise Simmons, Corporate Chef

Joel Salatin, owner/founder of Polyface Farm, marked a special anniversary lately.  Read below to understand how special this anniversary is to him, and to the scores of people who keep Polyface Farm going year after year.  An amazing milestone-for Joel, for Polyface & for sustainable farming!

A note from Joel...

Sept. 24, 1982 marked my first day of full time farming. It was a Monday, just like today, and the Friday previous I had cleaned out my desk in the Staunton News Leader newsroom and waved goodbye to my fellow journalists. Everyone thought I was making a huge mistake. Farming? Anything but that.

Even farmers thought I was making a huge mistake. And then to know that I was not going to use chemicals. That I was going to pasture chickens and pigs. That I wasn't going to build silos and plow the soil. How could anything be as ridiculous?

This morning I awakened to a farm festooned with balloons. I had mentioned the day and its 30-year importance in passing a couple of times during the summer, but frankly have been too covered up with responsibilities to plan any big celebration for myself. No worries. I'm surrounded by the most loyal, grateful, creative, dependable, conscientious team of young people you can imagine.

I've been crying all morning.

I think Eric and Brie led the plans. Overnight, they and accomplices decorated the farm with balloons, strategically placed to intercept my morning routine at every step. From the clothesline beside the backdoor to the equipment shed, balloons lined the path. The Massey Ferguson tractor they knew I would use to move the Eggmobile had balloons anchored to the wheels. As I approached the Eggmobile to hook it up, balloons cascaded off the front.

As is my routine, I went out to get the morning newspaper--once a news junkie, always a news junkie--and the farm entrance literally floated with balloons and our entrance sign had an explanatory addition in huge letters: Happy Anniversary Joel Full-time Farming 30 Years.

Tears welled up uncontrollably as the reality of the love and support of these young people overwhelmed me. To be this age, farming, surrounded by this kind of enthusiasm and honor--could it get any better than this? And then I had to chuckle: take that, friends, farmers, experts. All you folks that said I was throwing my life away, being foolish. Can you see me now? Ha!

I always check the cows in the morning. Yes, balloons on the 4-wheeler (my personal Japanese cow-pony). Streaming behind me, the balloons followed me up the three-quarter mile farm lane to the farm pasture. And as if that weren't enough, all along that route, from the trees and bushes, balloons heralded the celebratory day. We're here! We've made it this far! Touchdown! Hallelujah! Say it however you want to; scream it from the rooftops. We're still here. And not only have a survived, we've thrived.

Tears streaming down my face, I topped the little knoll before coming to the cows and there, adorning every electric fence stake in the cross fence, were more balloons. The cows, mostly lying down on this 38 degree morning (we actually had the first patchy frost of the season), simply burped up another wad of grass cud to chew on. They looked at me completely ordinarily. Nothing much upsets their routine. Nothing is as placid as a placid cow.

With gratitude and a deep sense of blessing welling in my heart, tears streaming down my cold cheeks, I headed back to the house for breakfast, the newspaper, morning emails, and desk work. My spirit is overflowing today.

Teresa and I had a dream. We worked at it. We prayed over it. We babysat it. We lived and loved it. Today it shines like a burning bush, attracting people from all over the world to come and see. Thank you, Lord, for 30 wonderful years.

And lest you're wondering, we don't think we've hardly started yet. Now we're not just a couple of people standing on the shoulders of our parents, but we're a tribe, with the next generation and the next and a whole team of players plugging the gaps where we're weak and leveraging our expertise where we're strong. Look out, world. Here we come.

Thank you, family. Thank you, Polyface team, staff, interns. Thank you, patrons who have stood by us monetarily, supporting us with your smiles, your eating, and yes, your dollars. Polyface Farm is charitable, but not a charity. It is a business, but not only a business. So raise your glasses, folks. Here's to another 30 years. Thank you.

Weekly Wisdom – Food Rules…. Avoid food products containing ingredients that no ordinary human being would keep in the pantry

October 1, 2012
Sherri Meyer, MG Registered Dietitian,

Food Rules…. Avoid food products containing ingredients that no ordinary human being would keep in the pantry.

  • “Cellulose, xantham gum, etc”: ingredients used to extend shelf life, make old food look fresh
  • “If you wouldn’t cook with it, why let others use these ingredients to cook for you”
  • “Choose real food”

Source: Michael Pollen Food Rules


Weekly Wisdom – Keep it real…choose fiber from whole foods

September 24, 2012
Sherri Meyer, MG Registered Dietitian,

Keep it real…choose fiber from whole foods

  • Avoid “unnatural” sources of fiber, i.e. “fake” high fiber foods made with things like inulin & soluble corn fiber
  • Replace “fiber” cereal bars, etc. with fruits, vegetables, whole grains & legumes (beans)
  • Natural sources of fiber help you eat less, which in turn aids in weight loss