Lettuce Turnip the Beet meeting on Wednesday at 4:30 in room 338 in the Student Center. Come whether you're new or old and let's get brainstorming to get MORE local and delicious food for SLU!
For those of you who want to be a part of LTB and can't make the meeting, you can still be a member.
See you Wednesday!
LTB Mission Statement: To promote and preserve local and international food traditions and to work towards creating just and sustainable food systems while creating stronger ties between SLU students and the greater community.
Menu (that will be set out on the two banquet tables):
o Asparagus Cream Soup
o Sautéed fiddleheads in a quiche/frittata
o Herb roasted potato and root vegetables and/or
o Root salad including beets, parsnips, cabbage, shoots, onions, carrots
o Eggplant-almond enchiladas
o Local cheese (tray)
o Fair trade coffee and tea
o Carrot/parsnip cake with maple icing
o Maple syrup cotton candy
Week-Long Contest: (Jess, Ellie)
1. How much sap was boiled down?
2. How many seeds in this squash?
3. How many eggs does this chicken lay per year?
Prizes to be determined (possible maple syrup)
Additional Initiatives to occur during the Theme Dinner
-Food Mapping (Lou)
-Local Eater's Pantry (display of a "locavore's" pantry)
-Farmers Bios' in napkin holders at Dana (Arla, Julia, Kelly)
-Food Facts/Quiz (Ryan, Adrian)
-Carbon Footprints (Anna, Ryan)
-"Meet Your Meat" (Dante)
-Tractor Display (Ryan)
Other Events during Eco-Week
Food tastings - Monday/Tuesday around noonish (pay ???)
Farmer's Panel - Matt, confirm. Monday, April 20
Workshop with the Greenhouse - Rachael to talk with house
Things to Note:
3 Farms Film Showing, Tuesday at 7:30/8. Ellie and Jess to do posters
Kitchen "Gear Room" - began discussion of the location (Dean Eaton? Student Center?)
Lettuce Turnip the Beet: SLU students for Eco-gastronomy has been officially recognized as a club by Thelmo.
Lettuce Turnip the Beet is an organization dedicated to promote and preserve local and international food traditions and to work towards creating just and sustainable food systems while creating stronger ties between SLU students and the greater community.