Fall Harvest Luncheon Celebrates the Season's Bounty

Everyone came hungry to last Friday's Fall Harvest Luncheon. The aromatic dishes set along buffet tables were expertly prepared by Executive Chef Clarence Johnson and the team at Gourmet Dining Services. From dark, savory broccoli rabe to velvety pumpkin soup, the vegetarian-inspired dishes were a feast for all.

The gathering brought together students and colleagues from around the University to share a meal and explore the practice of shifting to a more plant-based diet for the sake of personal wellness and the health of the planet.

As part of the University's Idea Hall initiative sponsored by the Provost's Office, the luncheon was organized by Professor Judith C. Stark , Ph.D., and Linda Karten, senior director of marketing and communications in University Relations. "Through our project, which we call Food Matters: Mindful Eating, we want to encourage everyone to think about their eating habits. Small changes, like adding more vegetables and eating less meat, can significantly mitigate climate change," Karten explained.

Stark and Karten teamed up with staff at GDS to craft delicious dishes that encouraged guests to try something new while going meatless for a meal. A standout was the "chicken parmesan," made to taste like the classic but which was entirely vegetable-based. The menu also featured pasta primavera and baked potatoes with assorted toppings including vegan chorizo and veggie cheddar cheese. Lunch goers had a chance to chat with Chef Clarence who shared his kitchen tips and tricks. Want to add some zest to your quinoa? A splash of olive oil in the cooking water can do the trick.

From the ruby red-pepper hummus to the creamy pumpkin soup, Chef Clarence seemed delighted by the enthusiastic response his culinary creations received. "The presentation was refreshingly colorful and tasty," said Susan Malcolm, who took a break from her work at the School of Diplomacy to join the gathering.

The Fall Harvest Luncheon was held on the feast of St. Francis of Assisi, the patron saint of nature, which inspired both the menu and the interfaith prayer service. Blessings were offered from the Jewish, Christian, Muslim and Buddhist traditions. Father Nick Sertich, director of Campus Ministry, offered the Prayer of St. Francis. Lord, "make me an instrument of peace, where there is hatred let me sow love.….for it is in giving that we receive, it is in pardoning that we are pardoned."

Professor Stark, who specializes in Augustine's philosophy, feminist theories and environmental ethics, shared her journey of becoming a vegetarian in the 1970s and adhering to the practice for over 50 years. "In our family, meat was central to our meals, and I enjoyed it thoroughly. But soon after becoming a vegetarian, I knew I would never eat meat again."

Stark says she feels fantastic and has lots of energy, believing that her plant-based diet has made a big difference in her overall well-being.

Shayne Simmons and Aditya Kasina spoke about student-led environmental sustainability initiatives happening at the University. Simmons highlighted the ongoing reorganization of environmental clubs, mentioning that over 30 students have expressed interest in joining the newly imagined SHU Sustainability Club. Students who are interested in getting involved can reach out to the club by contacting Shayne Simmons.

Kasina noted that students are collaborating with Campus Ministry and Gourmet Dining Services to set up a food pantry in Boland Hall and to revitalize the food donation program, which will enable surplus plated food to be donated to local food banks.

"I am proud to see our community come together today," said University Provost, Katia Passerini, Ph.D. "In a simple but meaningful way, it shows that our commitment to caring for the environment is truly taking root."

Inspired by Pope Francis' groundbreaking 2015 encyclical, Laudato Si, the University launched its campus-wide Committee for Environmental Sustainability in November 2023. Comprising students, faculty and staff, the committee is developing initiatives based on the Laudato Si Action Plan that includes the following seven goals: respond to the cry of the earth; respond to the cry of the poor; foster ecological economics; adopt sustainable lifestyles; offer ecological education; develop ecological spirituality; and support local communities.

Reflecting on the potential impact of the committee's work, the co-chair, Reverend Roberto Ortiz, remarked recently. "This will generate projects and actions that bring the the wisdom of Laudato Si into campus life in new and vibrant ways."

Categories: Campus Life

Public link

Please use the above public link if you want to share this noodl on another website.