vthomson93
Dinner 11/19
I took a photo of my dinner on November 19th from BU’s West campus dining hall. On any given day, I eat a salad for lunch and dinner from the salad bar because I’m a vegetarian and the salad bar is a healthy choice. The base of my salad was spinach, a complex carbohydrate and protein, topped with carrots, summer squash, beets, and crispy chow mein noodles, all complex carbohydrates, and mushrooms, kidney beans, and chickpeas, all proteins. When I got back to my dorm, I accompanied my salad with an apple, a complex carbohydrate, and some Teddie’s peanut butter, a protein and a monounsaturated lipid.
From my salad, I did further research on the summer squash. I found that the domestication of summer squash originated in Mexico and Central America. The cultivation of squash became popular in North, Central, and South America, and the Native American referred to squash as on of the “three sisters” alongside corn and beans. It was actually one of the North American foods that Columbus brought back to Spain. Nowadays, the largest producers of squash are the US, China, India, and Russia. Other important places for squash growth include Papua New Guinea, Tonga, French Polynesia, Fiji, Hawaii, and New Zealand. Within the US, the top squash-growing states are Florida, California, Georgia, and New York.
From my dinner, I got both the salad and the apple from the West dining hall. After doing more research, I found that BU purchases locally grown and locally processed food including dairy, fruits and vegetables. I don’t eat any dairy, so it was interesting to see that the vegetables were grown locally. Back home, my family tries to buy locally so I like knowing that I’m supporting local farms here at BU. I learned that the tomatoes came from Backyard Farms in Maine, the shitake mushrooms came from Delftree Mushroom Co. in MA, the eggplants, cucumbers, bell peppers, zucchini, summer squash, winter squash, corn, and other vegetables came from Pioneer Valley Growers Association in MA, the carrots and other vegetables came from the Czajkowski Farm in MA, the apples came from JP Sullivan in MA, and so forth. The Teddie’s peanut butter I used to eat with my apple came from Shaw’s down the street. It is a New England based company dating back to 1897. Their sole factory is located in Everett, MA. Teddie’s peanut butter is natural, meaning that it is not homogenized, and doesn’t contain hydrogenated vegetable oil (a main reason why I choose Teddie and not another brand like Skippy). The peanut butter is from “100% fresh roasted and ground peanuts,” just what it says on the label. The peanuts are only from the US, specifically Georgia, Virginia, and Texas with about 850 peanuts per 16 oz. air-sealed, glass jar.
Dinner 11/19
I took a photo of my dinner on November 19th from BU’s West campus dining hall. On any given day, I eat a salad for lunch and dinner from the salad bar because I’m a vegetarian and the salad bar is a healthy choice. The base of my salad was spinach, a complex carbohydrate and protein, topped with carrots, summer squash, beets, and crispy chow mein noodles, all complex carbohydrates, and mushrooms, kidney beans, and chickpeas, all proteins. When I got back to my dorm, I accompanied my salad with an apple, a complex carbohydrate, and some Teddie’s peanut butter, a protein and a monounsaturated lipid.
From my salad, I did further research on the summer squash. I found that the domestication of summer squash originated in Mexico and Central America. The cultivation of squash became popular in North, Central, and South America, and the Native American referred to squash as on of the “three sisters” alongside corn and beans. It was actually one of the North American foods that Columbus brought back to Spain. Nowadays, the largest producers of squash are the US, China, India, and Russia. Other important places for squash growth include Papua New Guinea, Tonga, French Polynesia, Fiji, Hawaii, and New Zealand. Within the US, the top squash-growing states are Florida, California, Georgia, and New York.
From my dinner, I got both the salad and the apple from the West dining hall. After doing more research, I found that BU purchases locally grown and locally processed food including dairy, fruits and vegetables. I don’t eat any dairy, so it was interesting to see that the vegetables were grown locally. Back home, my family tries to buy locally so I like knowing that I’m supporting local farms here at BU. I learned that the tomatoes came from Backyard Farms in Maine, the shitake mushrooms came from Delftree Mushroom Co. in MA, the eggplants, cucumbers, bell peppers, zucchini, summer squash, winter squash, corn, and other vegetables came from Pioneer Valley Growers Association in MA, the carrots and other vegetables came from the Czajkowski Farm in MA, the apples came from JP Sullivan in MA, and so forth. The Teddie’s peanut butter I used to eat with my apple came from Shaw’s down the street. It is a New England based company dating back to 1897. Their sole factory is located in Everett, MA. Teddie’s peanut butter is natural, meaning that it is not homogenized, and doesn’t contain hydrogenated vegetable oil (a main reason why I choose Teddie and not another brand like Skippy). The peanut butter is from “100% fresh roasted and ground peanuts,” just what it says on the label. The peanuts are only from the US, specifically Georgia, Virginia, and Texas with about 850 peanuts per 16 oz. air-sealed, glass jar.