Page 7 - och1117_Magazine

Hydroponic Lettuce Now Served at Binghamton

ydroponic lettuce is now being plants without soil, using mineral nu-
Hserved at one residential dining trient solutions in a water solvent), is a
location at Binghamton University in higher nutritional value. The plants are
New York thanks to a partnership between fed the optimal nutrients and therefore
Dining Services (BUDS), operated by have much higher nutritional value for
Sodexo, and Lone Maple Farm, the only those who consume them compared to
area farm that grows hydroponic produce. field-grown lettuce.
“Our farm is very excited about col- “We are continuously looking at op-
laborating with BUDS on this Farm- portunities to improve our offering to the people is through our food,” said Ex-
to-School project and continually students of Binghamton University,” said ecutive Chef Rich Herb. “It is universal,
developing a successful partnership,” John Enright II, CEC, general manager nutritious and educational. Working with
said Mike Harris of Lone Maple Farm. of resident dining. “This opportunity was Mike Harris has reminded me of just how
“The local community will benefit eco- not only right here in our own back yard, much we can learn from each other.”
nomically from all the secondary ex- but the product is outstanding. Providing Hydroponic lettuce is much fresher
penditures that go into producing the local options when possible is always a and has more taste because in many cases
crops we grow. Our farm will benefit focus for BUDS. This collaboration with it is consumed within one or two days
by diversifying our revenue sources and Mike at Lone Maple Farm is another of being harvested compared to one to
help with the long-term sustainability example of bringing fresh, local, quality two weeks with processed California
of farming. And most importantly, the options to the dining program.” bagged lettuce.
students will benefit immensely from Lone Maple Farm also uses organic “We have many Binghamton Univer-
buying local by receiving higher-quality, growing practices. This means students sity students come to our farm in the fall
higher-nutritional-value food.” are not being exposed to restricted-use for apple picking,” said Harris. “Many
The primary advantage of hydro- pesticide residue. are city folks and have no idea how crops
ponic lettuce (the method of growing “I feel our greatest connection to grow or where their food comes from.”

Boston College Holds Ultimate Dessert Experience

oston College (BC) Dining Ser- dessert experience provided a great op-
Bvices in Chestnut Hill, Mass., re- portunity to showcase just some of what
cently hosted more than 100 students our BC bakery team does on a daily
at its fall pop-up event, the Ultimate basis … for myself, getting this unique
Dessert Experience. Executive Pastry chance to see and hear the excitement
Chef Tim Fonseca and the BC Bakery expressed by those BC students who
team treated students to more than 20 attended up close and personal, made
different desserts and specialty beverages all the efforts worthwhile.”
at BC’s Chocolate Bar in Stokes Hall, Mindful of the growing popularity A full range of coffee beverages from
which was transformed into an opulent, of BC Dining’s pop-up events, and with the Chocolate Bar, such as iced and hot
upscale venue for the event. unlimited pastries and desserts on the espressos, cappuccinos and lattes, and
Fonseca, who joined BC Dining in menu, students were eager to reserve sparkling apple cider served tableside
2014 after 16 years at Boston’s Four Sea- tickets (and had the option of using either in champagne flutes complemented the
sons Hotel, remarked that “the ultimate their meal plan dollars or a credit card). dessert menu.
They were not disap- As part of its ongoing effort to pro-
pointed: the Bakery vide students with innovative and in-
team prepared an spiring dining experiences, BC Dining
abundant assortment created this pop-up dessert event after
of sweet treats, in- other successful pop-up events, including
cluding Chocolate a Sunday brunch, a steakhouse dinner
Mousse Trifles, and a harvest dinner, received positive
Pumpkin Whoopie feedback from students.
Pies, Maple Caramel When asked about Boston College’s
Cream Profiteroles most recent pop-up event, BC sopho-
and Dulce De Leche more Alyssa Casale said, “as soon as I
sandwiches; and at walked into Stokes South I felt as though
an interactive Ba- I was no longer on BC campus. Over
nanas Foster ice the course of two hours, I was able to
cream station, stu- try so many rich, indulgent desserts —
dents could watch it really showcased the talent of BC’s
the warm bananas bakery department. Pop-up events, such
caramelize right as this one, are a great way to foster
before their eyes. community on BC campus.”

ON-CAMPUS HOSPITALITY NOVEMBER 2017 | 7