As one of the healthiest colleges in the US, NC State University in Raleigh, NC is a leader in serving nutritious, craveable and convenient options to its more than 30,000 students. Dining options that are plant-forward, sustainable and responsibly sourced are growing in importance to students from the time they apply to school to their daily decisions to eat on or off campus. We sat down with their director of nutrition to get more information on how NC State Dining is meeting the demands of the next generation, and elevating the NC State brand to attract new students.
Did you know that eating more plants can help your health and the environment simultaneously?
It’s true. Eating more plants and plant-based foods like peanuts is linked to better health for both you and the world around you. Going plant-forward is simply eating more plant-based foods without eliminating animal products.
There’s more to baseball parks these days than cheering on the talented ballplayers and boasting about a home team win. More and more, ballparks are putting fresh, innovative and locally-sourced foods high up on the priority list. To be sure, it’s fun to eat the traditional ballpark fare—hot dogs smothered in chili, cheese or mustard and ketchup, nachos, ice cream and the like. But if you crave healthier choices, concession stands across the country give you plenty of reasons to leave your seat and search for some tasty options that can satisfy you nutritionally.
From the soils of Wilcox County to Beyonce’s dinner plate, Oliver Farm’s green peanut oil has made huge strides from its humble beginnings. The creation of this new oil almost never happened though and it is due to life circumstances that it was even created in the first place.
Chinese consumers love peanuts. The country is the number one producer of peanuts and yet China still imports peanuts from the US and other countries to meet the demand. This summer, American global food brand McDonalds tapped into Chinese love of peanut products and launched an LTO of a beef burger topped with a steamed egg and creamy peanut butter sauce. In a four-star review of the sandwich, this site said, “for those not in the know, peanut butter is probably the single greatest addition to a burger.”
When you’re a finalist for the James Beard Best Chef: Southeast award three years straight, you must be doing something right. Chef Steven Satterfield’s simple but elevated farmstead cuisine guides Miller Union’s offerings. A perennial favorite, the boiled peanut and field pea salad, graces the menu for a limited time during the early days of Georgia’s peanut harvest in September and October. It's also uniquely made with green peanut oil, a gourmet finishing oil similar to extra virgin olive oil made from freshly harvested peanuts,
Let’s face it. It’s easy for lunchtime to take a backseat in our busy lives. But chances are, the more nutritious it is, the better you will feel in the afternoon. And packing your own lunch (or your kid’s lunch) doesn’t have to be boring or expensive to be healthy and delicious.
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