Sodexo and Stewardship Sodexo, Bethel’s food services provider, is committed to stewardship, sustainability, and environmental responsibility. They work hard to provide the Bethel community with locally sourced food while reducing its environmental footprint. Their efforts include purchasing fresh in-season products from local farmers through Food Alliance, a coalition working to promote sustainable farming; cultivating on-campus gardens (located near the seminary buildings) for vegetables and herbs; and partnering with Griesel Cooperative to convert used fryer oil into fuel. Sodexo also recycles paper, cans, and all plastics, and donates recyclable food scraps to Barthold Farms, a network of local family farms.
Student Chefs According to Schuchardt, student response to the cooking classes has been enthusiastic. “The students have really enjoyed the connection with our chefs and the opportunity to receive hands-on training from experts,” he says. The spring class had 15 spots, which filled quickly. Students signed up for a variety of reasons, from exploring an interest in the culinary arts to learning practical life skills. They all agreed the classes were an amazing experience. “The class taught me to be creative and have fun in the kitchen. We shouldn’t be intimidated by trying something new,” says senior Noelani Sprecher. “It was also helpful to learn practical things like how to tell when bread is done or why chefs flambé a dish…besides to look cool.” Emma Buhr, a senior, appreciated the opportunity to learn from accomplished chefs. “They showed us how to make some
Crème Fraîche Cheesecake with Sour Cherries Makes 8-10 servings Ingredients for crème fraîche cheesecake: 1 ½ cups cream cheese 1 teaspoon vanilla ½ cup goat cheese ¼ teaspoons black pepper ½ cup sugar 4 large eggs 1 ½ cups crème fraîche Directions for crème fraîche cheesecake: 1. Preheat oven to 325°F. 2. Wrap bottom of 9” spring form pan with foil. Use parchment in spring form pan. Place pan on baking sheet. 3. Beat cream cheese and goat cheese until very smooth. Add sugar and continue beating. Add crème fraîche, vanilla, and pepper, and continue beating. 4. Beat in eggs one at a time. 5. Pour mixture into prepared pan. 6. Bake for 10 minutes. 7. Reduce temperature to 250°F. Bake for 45-60 minutes until cake is set (a bit of a wobble in the middle is okay). Cool completely. Ingredients for sour cherries: 2/ 3 cup sugar 2 pints pitted sour cherries 2/ 3 cup water 2 teaspoons balsamic vinegar Directions for sour cherries: 1. Pour sugar with 2/3 cup water into heavy saucepan. 2. Cook over medium heat for 5-8 minutes until sugar dissolves and syrup thickens. 3. Add cherries and vinegar. 4. Cook, stirring until cherries soften and release their juices. 5. Using slotted spoon, transfer cherries to bowl. 6. Continue cooking liquid in pan until sauce reduces by half. 7. Remove from heat. Stir cherries back into sauce.
photo by AnnMarie Vennerstom
Unmold cheesecake and serve with cherry sauce, or any seasonal fruit with sauce.
Bethel University
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