Tuesday, April 19, 2011

Iron Chef Competition

Can you stand the heat?
Come watch teams of student compete in Oxy's second annual Iron Chef competition as a part of our Earth Day celebration!

WHERE: The Quad

WHEN: Thurs, April 21st 11:30-1

Thursday, March 10, 2011

Join us March 19th!

We'll be serving a scrumptious meal on the 19th. If you're interested in coming for dinner, RSVP to oxywellfed@gmail.com and let us know if you're an omnivore or not. :) Photos to come soon.

Monday, February 28, 2011

Open House Tomorrow

Come join us in the garden (next to the Greek Bowl) to learn more about WELL FED!! We'll serve tasty snacks and answer any questions you may have about who we are AND how you can join us for our three-course meals, potlucks, or cooking!

TUESDAY MARCH 1 @ noon in the Feast Garden.


Thanks to ASOC and the Sustainability fund.

Wednesday, February 2, 2011

Communal Feast/Garden Party Potluck

This Saturday Feb. 5th, 4-7 Pm, Come to the FEAST gardens and enjoy the late afternoon sun, fresh delicious dishes, and community with all of your friends.

Well Fed will be catering tasty seasonal foods, drinks, and games so everyone may eat drink and be merry. Tell all your friends!

Any Contribution is encouraged, whether it is a dish, drink, dessert, or just your smiling face.

Never been to the Gardens? This is a great time to come explore the beautiful natural space on our campus.They are located next to the Greek Bowl, in front of the UEPI building.

Cant wait to see you there!

Saturday, January 1, 2011

Here's to the New Year!

Happy New Year from all of us at Well Fed! We hope you're enjoying the holidays -- perhaps the only way we know how, with a good meal in the company of friends and family. As we look forward to the new year, here are some of the memories from 2010:

Most memorable dish: Cassoulet. So it's just beans cooked in a bunch of meat, yes, but there's something to be said about that magical breadcrumb topping. Fresh shreds of baguette cooked in rendered duck fat -- which has already been perfumed by sausage that's been previously browning in the fat -- until golden, plus copious amounts of garlic and duck crackling pieces tossed in for good measure. Yum.

Most memorable catering: Michael LoGrande, L.A.'s new Planning Director, visited Oxy for a panel discussion with Times architecture critic Christopher Hawthorne, and Well Fed catered the post-event reception. There was persimmon bread, crostini with radicchio marmalade and burrata (!), rosemary-olive oil cake, and an onion tart with mustard and fennel.

Well Fed's frabjous volunteers: Many thanks to all who have helped with the Well Fed effort! Kudos to members Teresa Eilers, Kyle Owens, Sienna Beckman, and Becca Miller for helping make the meals happen! Thanks to the ASOC Sustainability Fund committee for their generous support behind the Well Fed idea. And thanks to Elissa Chandler and Giulia Pasciuto, for coming up with Well Fed in the first place; everyone had a good word for you two, making our work so much easier.

Last semester was a great experience for us all. There's definitely a learning curve associated with managing a newish student organization, but with that came a level of intrigue and fun that was certainly memorable. We had, probably, the best-smelling cars in all of Los Angeles as we balanced trays of onion tart and crostini on our laps down Bird Road. We made treks to the South Pasadena farmers' market and raided awesome little thrift stores in Silver Lake. We dealt with the quirks of the UEPI kitchen, and we had plenty of meetings planning our menus for the weekend. We learned about different foods and acquired new interests -- who knew baking could be so satisfying? -- and we tried cooking for more people than we'd ever thought possible.

Moving forward, we hope we can share these experiences with you, as we plan for an even better 2011! Among our goals, we'd like to involve our members and volunteers more, host more events, collaborate with the FEAST garden, and play a bigger role in the movement to learn about (and change) our food and where it comes from. Here's to the New Year!


The Well Fed team,
Michael, Emily, Jeff, and Tyler