21 Comments
Same idea, kinda.
Nom^3’s take on Meatless Mondays, NOMdays, launched yesterday in Lerner. Clients picked up pre-ordered meals, which they had chosen from an option of three vegetarian dishes. Bwog was sort of impressed, sort of not.
MENU 1: Quinoa with avocado and pumpkin/marinated cucumber and chickpeas/apple
The ratio of the portions was surprising. A generous helping of quinoa with lots of tasty avocado and pumpkin dwarfed the already-small heap of vegetables and an apple of petite dimensions. While all of the food was perfectly palatable, it was nothing special, and less revelatory than expected for the $8 price tag. The dressing for the quinoa could not be described much beyond “bland.”
But wait! There’s good news. Sitting outside Lerner with a lunchbox, surrounded by the greasy messes everyone else is eating from Ferris, one realizes that there is considerably more at stake here. The food was local, healthy, hearty, and made by earnest kids with a genuine interest in food. The meal was found to be sustaining throughout the day without resulting in bloating or excessive thirst, not uncommon symptoms from Dining Services fare.
MENU 2: Tofu with brown rice/steamed kale/muffin thing
Bwog feels a little guilty calling the pumpkin spice cake/loaf/round thing the most flavorful part of the meal, but it definitely was. The orange ginger tofu was only vaguely flavorful and had a texture much like the tofu found in Ferris: institutional. The sliced almonds in the brown rice gave it some texture, but the kale had absolutely no flavor at all.
On the plus side, everything was perfectly cooked (brown rice cooked in large quantities is often under or overcooked), and the kale was juicy and tender. If NOM^3 wants to expand this program to include people who would otherwise be okay with fried rice and slops, they’re going to need to be a little less stingy with the spices.
Image via Wikimedia Commons
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21 Comments
@If God didn't want us to eat animals then why did He make them out of meat?
@Nom^3 Nom^3 doesn’t have any members on Bwog.
Also, the reason we focus on vegan/vegetarian food is 1. because the majority of our food team is vegetarian, 2. it is safer to handle, and 3. as the above comment said, it requires more fossil fuel energy, water, land, etc. to grow animals than it does to grow grains or vegetables. Every cow has to eat 10 cals of plant food to produce 1 cal of food that humans can eat; chicken is better with a 2:1 ratio, but still a less efficient production of food/protein. Some agricultural land can’t be used to grow crops, and it makes sense to graze cattle on them. But still, if we grew more protein-rich legumes instead of growing crops to feed animals, we could feed the world many times over.
@but you're forgetting meat is delicious
@Anonymous we could feed the world many times over anyway.
it’s those damn dictators that keep food from their people that are the problem. genocide: thumbs down.
@Anonymous the president of the columbia culinary society posts recipes on bwog, not nom^3 members.
@DUdeSSSSSS Yo stop posting recipes of shit that resembles shit.
@don't nom^3 officers write about food for bwog? who wrote this?
@Anonymous if i hear the word “sustainable” one more time i’m gonna choke myself.
“diversity” too.
@Anonymous god, yeah, i just hate things that are good solely on the basis that most people can get behind them.
we should just be an unsustainable homogenous society.
@Anonymous i eat meat for almost every meal every day. The only meal that I don’t consistently eat meat for is breakfast.
@generally true I know the commenter above said they’re not exclusively vegetarian, but I don’t really know if having vegetarian meals really rules out a large client base, since everyone eats grains and vegetables. Most people probably don’t eat meat at lunch and dinner every single day.
As for the sustainability thing, I totally agree that sustainable, local, hormone-free meat exists, but it is true that in terms of fossil fuel consumption, producing animal products like meat, eggs and dairy requires a lot more energy per calorie to produce than vegetable products.
@hmm I think they mentioned they’re not vegan or vegetarian, they just aim more towards that direction in order to promote sustainability and to utilize local food products.
i think for some conference they catered they had an amazing chicken sandwich … oriental flavored or something.
@Anonymous on the “About” in their website, it says that they focus on vegetarian or vegan options because it’s sustainable. however, there’s no reason they can’t use range fed meats, because most people aren’t willing to give up the meat in their diet.
@Anonymous Vietnamese chicken i believe and it was amaazing
@Anonymous “oriental flavored”? for real?
@Anonymous it doesn’t have to be meatless to be sustainable
@Anonymous Big agree! Why does NOM have to be completely vegan/vegetarian? It excludes a large client base.
@Anonymous why exclude? you don’t have to be vegan/vegetarian to have a vegan/vegetarian meal.
Also, excluding meat makes it much easier for it to be sustainable, and also a lot less expensive! truly sustainably raised meat is not easy to come by, and it’s pretty pricey…
@Carnivore *Devours righteous yet reasonable vegan/vegetarian
@ha clearly nom trying to improve its image. …
@Anonymous actually not at all, not in NOM and don’t know anyone who is.