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Commodity Boards

Pop-Up ALL PHOTOS: HUDS

Partnerships

HARVARD UNIVERSITY DINING SERVICES

PARTNERS WITH COMMODITY BOARDS
TO BREAK THE MEALTIME MONOTONY

ffering approximately 5 million meals a year
to hungry students can be a monumental During a recent visit from Lentils.
Otask, a task that Harvard University Dining org, HUDS chefs increased their
Services (HUDS) faces constantly, and faces in a understanding of the character of
positive direction. In one of the important methods lentils and pulses. Using a market
basket of products, they came up
it uses to explore trends and new tastes to offer with 10 different dishes.
students on the Cambridge, Mass., campus, HUDS
partners with a variety of commodity boards to keep
its food offerings both lively and diverse throughout the school year.
Dozens of commodity boards — comprising growers and processors of particular
food commodities ranging from catfish to milk to walnuts, from poultry to “pulses”
(peas, beans, chickpeas, lentils and other legumes) — work to help market and
promote their members’ products. Many are recognized by the U.S. Department
of Agriculture (USDA), as well as state and regional agriculture agencies, and re-
ceive agency funding for research. Groups in other nations also offer promotional
benefits and expertise in the use of products from their countries.
Most boards can provide educational materials, menu ideas and recipes; and
some are willing to devote extra efforts to assist foodservice operations serving
young adults in the process of developing lifetime tastes
and preferences. The Avocados from Mexico
HUDS — which claims the title of being the country’s “Guacamole Bar” cart trav-
oldest collegiate foodservice operation — operates 13 resi- eled from dining hall to
dential dining halls, 14 campus retail cafes, a kosher kitchen dining hall at Harvard for a
and complete catering services. pop-up addition to meals.

AMERICAN EGG BOARD CLOUD EGGS

An Egg Spotlight sponsored by the American INGREDIENTS:
Egg Board on Sept. 28, 2017, brought Harvard 2 eggs
University Dining Services (HUDS) chefs and 2 small pinches of salt (a pinch per egg)
student diners up to date regarding culinary ¼ cup grated Parmesan
trends with eggs.
PREPARATION:
Recipes featured included Cloud Eggs and Preheat oven to 450°F (230°C) and prep the baking sheet.
Green Goddess Egg Pops. Separate the eggs. Add the pinches of salt to the egg
whites. Beat the egg whites with a whisk attachment in
a mixer*, starting on low speed and slowly increasing
American Egg Board to high speed, until stiff peaks form. Gently fold in the
8755 West Higgins Rd., Suite 300 grated cheese. Create two mounds of the egg white mixture
Chicago, IL 60631 on the lined baking sheet, forming the mounds so they look like nests, with indentations in the centers.
Phone: (847) 296-7043 Bake for 3 minutes. Pull out the rack with the egg white nests and gently add an egg yolk to the center
Fax: (847) 296-7007 of each nest. Return the baking sheet to the oven and cook for 3 more minutes.
www.aeb.org * Or use a hand mixer.
College & University Contact:
Phaedra Ruffalo Martin Breslin, director of culinary operations, HUDS
pruffalo@aeb.org

12 | MARCH/APRIL 2018 ON-CAMPUS HOSPITALITY