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The Brown and White Vol. 134 No. 22 Tuesday, May 1, 2018 ‘All the Lehigh News First’ Lehigh serves more ‘real food’ in dining halls By MADISON HOFF Associate Data & Graphics Editor During Rathbone’s Real Food Challenge Dinner on April 19, all food was served in its most natu-ral form. A student asked Rathbone’s executive chef Joe Kornafel, “What is in the grits?” “It’s just seasoned with salt and pepper and cooked in water,” Kornafel said. “No, there has to be something else. What else is there?” “No, that’s it.” Options at the Real Food Challenge Dinner included kale from a nearby farm, catfish from the Wide Net Project, free-range turkeys and cage-free eggs. One student said they wished this kind of food was available every-day. Contrary to popular belief, it is. “We do have it,” Kornafel said. “We just don’t have the menu 100 percent dedicated to it everyday or have all the posters all over the place.” Though President John Simon signed Lehigh’s “Real” Food Campus Commitment in November 2017, the universi-ty has unofficially participated in the effort since 2012. Lehigh pledged to increase its purchase of real food — food that is local, fair, ecological and humane — to 20 percent by 2020. The Real Food Challenge Dinner celebrated the university’s commitment to this growing trend in foodways. “Food is always going to be bet-ter quality when it is more local and fresh,” Kornafel said. Members of Lehigh Dining and the Office of Sustainability believe there is potential in meeting the real food goal before 2020. To help meet the goal, Rathbone’s din-ing staff is discussing using local chickens raised under humane conditions. “(This) can be a major push to getting to that goal very quickly, because the amount of poultry on campus in general is a lot, so it can really make a difference,” Kornafel said. Lehigh’s biggest food distrib-utor is The Common Market, a non-profit regional food distribu-tor. According to its website, The Common Market connects commu-nities with food from sustainable family farms. Lauren Sleeger, See REAL FOOD Page 2 Food co-op seeks to open grocery store Local organization encourages healthy living, unity Courtesy of Bethlehem Food Co-op Members of the Bethlehem Food Co-op pose for a photo at the annual member picnic in 2015. The co-op aims to provide healthy and affordable food for the community. By KLAUDIA JAZWINSKA Editor-in-Chief Seven years ago, Colleen Marsh came across a flyer that raised the question, “Do you want a grocery store in downtown Bethlehem?” A longtime North Bethlehem resi-dent, Marsh was aware of the area’s classification as a food desert – or an urban area that has limited access to affordable and nutritious food. So, out of curiosity, she decided to attend the first meeting at the library. More than a hundred people were in attendance. Enthusiasm permeat-ed the room. “There were three women at the front of the room that had a ‘How to Start a Food Co-op’ manual, which is produced by the Food Co-op Initiative,” Marsh said, “and they See CO-OP Page 4 Women in Business hosts 4th conference Julia Adelizzi/B&W Staff Moderator Kathleen Weiss Hanley and panelists (from left to right) Michelle Tillis Lederman, ’93, Jenniffer Collins, ’91, and Steven Berns, ’86, discuss finding and owning your voice at the Women in Business Conference held at Iacocca Hall on April 25. The theme of this year’s conference was, “becoming the authentic leader you envision.” By JULIA ADELIZZI B&W Staff When Kendall O’Brien received a promotion, she realized she was try-ing to be the person who preceded her position, rather than her own person. Later, O’Brien, who is now the vice president of finance, CFO of medical devices and diagnostics, and global CFO of healthcare at Johnson & Johnson, was moved to the global sec-tor of the company. She was excited to engage in a new position but faced an unexpected set of circumstances at the same time — she received news that she was soon to become an adoptive parent, and was pregnant as well. O’Brien was this year’s keynote speaker at the Lehigh Women in Business fourth annual conference on April 25. She told the audience to be open and honest when personal things arise in the workplace. From these experiences, she learned the importance of authenticity, as well as how much she valued flexibility in her work life. “If you can’t bring yourself to work, you’re not going to succeed in life,” she said. “It’s awful hard work to be somebody else. It’s a lot easier to be you.” O’Brien said she felt the most ful-filled and successful at work when she was herself, with “all faults and all strengths.” The conference — which took place at Iacocca Hall on Mountaintop Campus and included two panels, See WOMEN Page 3
Object Description
Title | Brown and White Vol. 134 no. 22 |
Date | 2018-05-01 |
Month | 05 |
Day | 01 |
Year | 2018 |
Volume | 134 |
Issue | 22 |
Type | Newspaper |
Source Repository | Lehigh University |
Coverage | United States, Pennsylvania, Lehigh, South Bethlehem |
LCCN | 7019854 |
Source Repository Code | LYU |
Digital Responsible Institution | Lehigh University |
Digital Responsible Institution Code | LYU |
Issue/Edition Pattern | Semiweekly |
Title Essay | Published twice a week during the college year by the students of Lehigh University |
Description
Title | Page 1 |
Date | 2018-05-01 |
FullText | The Brown and White Vol. 134 No. 22 Tuesday, May 1, 2018 ‘All the Lehigh News First’ Lehigh serves more ‘real food’ in dining halls By MADISON HOFF Associate Data & Graphics Editor During Rathbone’s Real Food Challenge Dinner on April 19, all food was served in its most natu-ral form. A student asked Rathbone’s executive chef Joe Kornafel, “What is in the grits?” “It’s just seasoned with salt and pepper and cooked in water,” Kornafel said. “No, there has to be something else. What else is there?” “No, that’s it.” Options at the Real Food Challenge Dinner included kale from a nearby farm, catfish from the Wide Net Project, free-range turkeys and cage-free eggs. One student said they wished this kind of food was available every-day. Contrary to popular belief, it is. “We do have it,” Kornafel said. “We just don’t have the menu 100 percent dedicated to it everyday or have all the posters all over the place.” Though President John Simon signed Lehigh’s “Real” Food Campus Commitment in November 2017, the universi-ty has unofficially participated in the effort since 2012. Lehigh pledged to increase its purchase of real food — food that is local, fair, ecological and humane — to 20 percent by 2020. The Real Food Challenge Dinner celebrated the university’s commitment to this growing trend in foodways. “Food is always going to be bet-ter quality when it is more local and fresh,” Kornafel said. Members of Lehigh Dining and the Office of Sustainability believe there is potential in meeting the real food goal before 2020. To help meet the goal, Rathbone’s din-ing staff is discussing using local chickens raised under humane conditions. “(This) can be a major push to getting to that goal very quickly, because the amount of poultry on campus in general is a lot, so it can really make a difference,” Kornafel said. Lehigh’s biggest food distrib-utor is The Common Market, a non-profit regional food distribu-tor. According to its website, The Common Market connects commu-nities with food from sustainable family farms. Lauren Sleeger, See REAL FOOD Page 2 Food co-op seeks to open grocery store Local organization encourages healthy living, unity Courtesy of Bethlehem Food Co-op Members of the Bethlehem Food Co-op pose for a photo at the annual member picnic in 2015. The co-op aims to provide healthy and affordable food for the community. By KLAUDIA JAZWINSKA Editor-in-Chief Seven years ago, Colleen Marsh came across a flyer that raised the question, “Do you want a grocery store in downtown Bethlehem?” A longtime North Bethlehem resi-dent, Marsh was aware of the area’s classification as a food desert – or an urban area that has limited access to affordable and nutritious food. So, out of curiosity, she decided to attend the first meeting at the library. More than a hundred people were in attendance. Enthusiasm permeat-ed the room. “There were three women at the front of the room that had a ‘How to Start a Food Co-op’ manual, which is produced by the Food Co-op Initiative,” Marsh said, “and they See CO-OP Page 4 Women in Business hosts 4th conference Julia Adelizzi/B&W Staff Moderator Kathleen Weiss Hanley and panelists (from left to right) Michelle Tillis Lederman, ’93, Jenniffer Collins, ’91, and Steven Berns, ’86, discuss finding and owning your voice at the Women in Business Conference held at Iacocca Hall on April 25. The theme of this year’s conference was, “becoming the authentic leader you envision.” By JULIA ADELIZZI B&W Staff When Kendall O’Brien received a promotion, she realized she was try-ing to be the person who preceded her position, rather than her own person. Later, O’Brien, who is now the vice president of finance, CFO of medical devices and diagnostics, and global CFO of healthcare at Johnson & Johnson, was moved to the global sec-tor of the company. She was excited to engage in a new position but faced an unexpected set of circumstances at the same time — she received news that she was soon to become an adoptive parent, and was pregnant as well. O’Brien was this year’s keynote speaker at the Lehigh Women in Business fourth annual conference on April 25. She told the audience to be open and honest when personal things arise in the workplace. From these experiences, she learned the importance of authenticity, as well as how much she valued flexibility in her work life. “If you can’t bring yourself to work, you’re not going to succeed in life,” she said. “It’s awful hard work to be somebody else. It’s a lot easier to be you.” O’Brien said she felt the most ful-filled and successful at work when she was herself, with “all faults and all strengths.” The conference — which took place at Iacocca Hall on Mountaintop Campus and included two panels, See WOMEN Page 3 |
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