“Eating with the Ecosystem”
BC’s Earth Day Fair featured a walk-up boat station where students could try a sustainable coconut-curry monkfish stew. BC Dining Director Beth Emery, RD, says this year’s Green Week highlighted the relationship between students, dining and the ocean. “I understand that many of us are inundated with requests from students related to health, sustainability and our menu options,” Emery says. “The more we understand about why students are making the effort to reduce plastic or consider sustainable seafood options, the better we can discuss with students and make good decisions.”
BC Dining’s Instagram account followed a cooking class led by seafood supplier North Coast Seafoods, in which students helped prepare squid from local waters.
Clamoring for clams
Prepping clams isn’t as easy as one might think. BC students found out firsthand, and had fun doing so.
Slippery little suckers
Slicing squid into thin ribbons requires a steady hand.
Mussels and tomatoes—a winning combination of brothy bites, and in this case, both components of Nonna’s arrabiatta mussels are local.
Students saw how the broth steams open the mussels, creating an ocean of flavor in a dish.
The larger role of the ocean
The cooking class event was one of several food-focused parts of Earth Week at BC. Another was a special meet-and-greet and intimate dinner with world-famous scientist Dr. Sylvia Earle, whose recent TED Talk on protecting our oceans shares shocking stats and images illustrating the decline of the ocean.
Gourmet movie snacks made of scraps
For a screening of Mission Blue, a documentary on oceans, the BC Dining team created snacks made entirely from scraps: wood-charred broccolini stems with miso bagna cauda and fried parsnip peels; nutritional yeast popcorn with furikake and broken nori; pickled odds and ends; fried smelts with spicy asparagus ends and lemon rind; cake-scrap truffles and biscotti ends.