In case you missed it!
FEBRUARY in review
news
influencers
new
audiences
TAKE A DIP
Chef Jose lead students through an engaging Teaching Kitchen session, where they explored the intricacies of tempering chocolate, prepping shrimp and crab, chopping onion and garlic and mastering knife basics. Together, they created a delightful menu featuring Crab and Shrimp Salad on crostini and chocolate-dipped strawberries. This session is particularly noteworthy as it marks our largest Teaching Kitchen to date, and it will be held in Southside during dinner!
GIVEAWAYS COOKBOOK We gave away cookbooks each Thursday written by Black chefs and influencers. Ike’s held a station takeover with one of the books: Son of a Southern Chef. Students who won the cookbooks were “excited to try something new”.
DIVERSITY LUNCH
The Globe organized a Diversity Lunch as part of Mason's Diversity Day programming. Featuring conversation cards, international dishes, and screen takeovers, students were encouraged to discuss their cultures and favorite foods with one another. Chrishon Backwell was also a speaker at this event.
Chrishon Blackwell Executive Director & Senior International Officer
LEMON HERB COUS COUS, ROASTED BRUSSEL SPROUTS WITH CHILI GLAZE ROASTED SWEET POTATO WEDGES WITH BROWN SUGAR GLAZE BOURBON GLAZED SHORT RIBS CHIPOTLE BBQ PLANT-BASED MEATBALLS,
THE GLOBE DINNER STATION TAKEOVER
GULLAH GEECHEE TAKE OVER
During lunch, at Southside students learned about the Haulah Geechee people while enjoying Gullah red rice, okra-roasted chicken, and Gullah-inspired deviled cauliflower. Much of what is considered southern food and music is connected to their culture and ideas.
VALENTINES ANTI-VALENTINES VS
In the season of love, there are two distinct sides - Valentine’s and Anti-Valentines. This year, Southside embraces the anti-Valentine’s day vibe by offering diabo steak and tofu with ‘Feeling Blue’ Smash Potato and Cheese. Meanwhile, at Ike’s on the opposite side of campus, love enthusiasts enjoyed Flank Steak with Chimichurri Sauce, Guyanese Red Rice, and Rainbow Cauliflower adding vibrant colors to their plates.
Sometimes the heat can get...
TOO HOT TO HANDLE
George Mason Alumni take the hot seat during the season of love
LUNAR NEW YEAR
Students were greeted with red envelopes upon entering Southside, where traditional dishes were served to mark the beginning of the new year. To add context to the festivities, educational slides were displayed on screens, offering insights and history about Lunar New Year.
SUPER BOWL FEAST
Southside and Ike’s provided Super Bowl essentials for celebrators. Decked out in jerseys, Ike’s hosted a live stream of the game in the Multi-Purpose Room for students' entertainment.
In a world of pure imagination, we delved into a slice of Willy Wonka's Factory right within Ike's dining hall. Teaming up with the Department of Chemistry & Biochemistry, we explored the intricate process behind crafting cotton candy, gummy bears, and chocolate, unraveling the secrets to their delectable flavors and chemical structures. The students were captivated by Zack's homemade gelato, vibrant desserts, and the magical experience.
Swipe4Change
Our second Swipe4Change donation drive took place on February 27th, running from 9 am to 8 pm. During the event, faculty, staff, and student volunteers worked together to gather swipes from independent meal plan holders. We are excitedly anticipating the final count of donated swipes.
181 GUEST MEAL SWIPES DONATED
On February 4th The Food Recovery Network packaged their first donation in Southside’s kitchen. Mason Dining also has become Food Recovery Verified to assist our student-led Food Recovery Network chapter. With an emphasis on giving back to the Mason community, Arise Campus Ministry and Campus Catholic Patriots have been able to redistribute the donations to students and the larger community.
Commencing with a modest approach, FRN and Mason Dining have been rescuing surplus food twice a week since the beginning of February. Up to now, our team of six volunteers has redirected approximately 461 meals back to the community.
FORWARD looking
TOO HOT TO HANDLE
WEEK-LONG CHALLENGE March 18 - 22nd | Ike’s
National Nutrition Month BINGO
LET’S MAKE SUSHI! MARCH 14 | 5 PM| SOUTHSIDE
Complete the Mason
Try a new fruit or veggie
Attend a Teaching Kitchen event
Visit the farmers’ market
No caffeine for a day
Dining survey
Rate ‘Happy or Not’ after a meal
Learn now to make sushi with Chef Jose! First come, first serve.
Follow @mason_ dietitians on IG
Enjoy gelato at Ike’s
Get 8 hours of sleep
Go for a walk or run
Attend the Health & Fitness Expo
Try a dish from
Grab a dietitian- recommen ded snack
Meditate for 15 minutes
Free
another country
Follow @mason_ dining on IG
Book a nutrition counseling session
Eat veggies at lunch & dinner
Take a fitness class
Eat breakfast
Spend $10 to qualify
30 min of strength training
Selfie with your bestie
Hydrate w/ a low sugar drink
Build your own salad
for a duck
@mason_dining | @mason_dietitians | @shop_mason
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