By Olivia Chadwick As the semester begins to wind down, students are finding themselves increasingly stressed due to upcoming finals,... View Article
With March Madness approaching fast, Emilio Balbuena, an undergraduate Dining Diplomat leader, needed a creative idea for his April cooking demonstration module. As a member of the Dining Diplomat program, he receives class credit by working with NC State Dining to gain experience in a variety of food service environments, ranging from behind-the-scenes nutritional accounting to industrial kitchen projects and cooking demos. As an avid sports fan, Emilio decided to take an athletic approach to his cooking demo and came up with “Dip into March Madness”.
Over 700 students at NC State’s campus have food allergies and intolerances,and that number is steadily increasing. Many recipes across campus in bothdining hall and retail settings can be made “gluten friendly” with the removal ofone simple ingredient: soy sauce. To alleviate the added stress of studentshaving to avoid countless vegetable and protein dishes due to a sensitivity togluten, NC State Dining has officially removed all regular soy sauce from recipesacross campus.