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University Seeks to Lessen Food Waste

University Seeks to Lessen Food Waste

Corina Rodriguez, Contributing Writer

October 31, 2018


Filed under This Week's Top Stories, University of New Haven

Over 130 billion pounds of food are discarded every year in the United States. According to the Food Recovery Network, an organization created by students from the University of Maryland that fights to reduce food waste on college campuses, 22 million pounds come from colleges alone. The University...

MOOYAH Opens Under Atwood

MOOYAH Opens Under Atwood

Everett Bishop, Student Life Editor

August 30, 2018


Filed under Student Life

For Prakash Wadhwani, the idea of franchising isn’t exactly new. Wadhwani is the owner of MOOYAH, a burger joint located under the university’s newest residential hall, the Atwood. According to him, MOOYAH prides itself in providing its customers with all natural ingredients and becoming an i...

Mac N’ Out Offers Students Comfort Food

Mac N’ Out Offers Students Comfort Food

Catherine Cinque, Staff Writer

March 27, 2018


Filed under Student Life

Whether you like going home or not, we can all agree a home cooked meal is one of the best things ever. Kate Voll, creator of Mac N’Out, knew this when she started the campus favorite restaurant that serves only mac n’ cheese. What started as a casual conversation between four sisters turned int...

Duchess Diner is a Student Favorite

Duchess Diner is a Student Favorite

Catherine Cinque, Staff Writer

February 6, 2018


Filed under Student Life

A campus favorite – West Haven Duchess Diner – has not always been run by the smiling Michail Tsoukatos. The building has stood at 706 Campbell Avenue since the 50s and was originally Mike’s Duchess Diner, then Liberty Duchess Diner, and now the beloved West Haven Duchess Diner. Tsoukatos’...

Bartels Gets a Makeover: New Marketplace Features

Bartels Gets a Makeover: New Marketplace Features

Karina Krul, Student Life Editor

August 21, 2017


Filed under Campus News and Events, This Week's Top Stories, University of New Haven

The University of New Haven, with the opening of fall semester, will be unveiling new renovations to the Bartels Marketplace. The renovations come after two rounds of surveys, sent out to the campus community, provided feedback regarding the current marketplace. Gordon Hayes, general manager of Din...

Sodexo Receives an F Rating on its Quality of Food

Sodexo Receives an F Rating on its Quality of Food

Karina Krul, Student Life Editor

March 29, 2017


Filed under Campus News and Events, This Week's Top Stories, University of New Haven

Sodexo’s nutrition was reviewed by ‘Is it bad for you.com’ and received an F rating. Sodexo provides food to over 500 school districts and 850 universities over 80 different countries, including the University of New Haven. They are considered a world leader in life services, with a headquarters...

The College of Business Travels to France

Alyssa MacKinnon

January 27, 2016


Filed under Campus News and Events, University of New Haven

Sixteen students attended the two week long winter University of New Haven study abroad trip in France. The trip was led by Professor M. Goldberg along with Professor G. Petrich. Paris was the first leg of the journey and the Eiffel Tower was one of our first group activities after a stunning trip to...

An Open Letter to Bartels from a Female Student

The Charger Bulletin

December 9, 2015


Filed under Opinion & Editorials

Dear Bartels, Do I look like a bird? No? Then stop feeding me like I am one. As a female student on this campus who pays for her food just like everybody else and pays the same amount as everybody else, I’m tired of getting portion sizes that would not even satiate a small child. Sure, this might...

Ask Melanie

Melanie

November 18, 2015


Filed under Features

Dear Melanie, I have been gaining so much weight since I came to college. Seriously, I did not think the Freshman 15 was real, but apparently it is, and I’ve gained so much weight. What do I do? I feel like I am the only one who is gaining weight. I mean, I always get the fried foods at the dinin...

Recipe of the Week

Ashley Wemmell

May 6, 2015


Filed under Features

Chicken Alfredo Baked Ziti Chicken Baked Ziti Ingredients: 12 ounces ziti (or any pasta shape) 2 cups shredded, cooked chicken (about 2 small chicken breasts) 1 batch Alfredo sauce (see below) 1 1/2 cups shredded mozzarella cheese (I used 2% low fat) (Optional toppings: additional shredded Parmesan ch...

Recipe of the Week

Ashley Wemmell

March 25, 2015


Filed under Features

Garlic Brown Sugar Chicken Ingredients: 8 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper, to taste 3 tablespoons unsalted butter, divided 4 cloves garlic, minced 1/4 cup brown sugar, packed 1 tablespoon honey 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 2 tabl...

The ease and beauty of emulsions

The Charger Bulletin

December 10, 2014


Filed under Features

Recipe by Maggie Lyon Contributing writer maggie.gray.lyon@gmail.com Simple Hollandaise  Lastly, the most luxurious of them all: the Hollandaise sauce. Perhaps it’s the whisking combined with a heat element that makes this sauce seem out of the way or difficult, but I can assure you with ...

The ease and beauty of emulsions: Traditional Mayonnaise

The Charger Bulletin

December 3, 2014


Filed under Features

Recipe By Maggie Lyon Staff Writer maggie.gray.lyon@gmail.com Up next is mayonnaise. In this quantity, which makes about ¾ of a cup, I suggest doing it by hand to get a feel for it. This all comes together in no more than three or four minutes and can be stored in an airtight container in the cooler for ...

Photo of the Week

The Charger Bulletin

November 12, 2014


Filed under Features

“Slip 14 Foodgasm” By Marina Jube, Freshman Taken Oct. 2014, in Nantucket, MA. “It’s from a Nantucket Restaurant called Slip 14. It is calamari doused in dynamite sauce and the background is flatbread,” Jube said....

Golden Gronola

The Charger Bulletin

November 12, 2014


Filed under Features

Granola is one of my favorite things to bake. I love seeing the seeds and oats co-mingling in an old porcelain bowl and the sight of the sweet gilded grains straight out of the oven. And there’s something culinarily sublime about mixing the dry grains with the hot maple syrup, honey and cinnamon that...

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