You don’t have to travel far to play the role of an international chef, spice up any meal and promote healthy eating.
In an effort to reduce sodium intake and provide more ethnically diverse choices, SUNY Cortland Auxiliary Services Corporation’s (ASC) culinary team has developed the new Flavor Station.
According to the United States Department of Agriculture (USDA), practically all Americans consume more sodium than they need, leading to high blood pressure, heart and kidney disease.
Located on the salad bar in The Bistro at the Student Life Center, the Flavor Station offers students a fun way to take up the USDA’s challenge to boost food flavor with less sodium by offering an assortment of herbs and spices.
The condiments were selected to work with different meats, vegetables and starches but students are encouraged to mix it up and create their own unique flavors.
With ten spice blends such as Jamaican Jerk, White Pepper and Montreal Seasoning, the Bistro’s new Flavor Station will be able to compliment any dish, offering a more delicious and healthy dining experience.
“We are excited to offer the Flavor Station,” said Theresa Baker, director of dining services for the ASC. “Our customers have grown up with ethnic food choices and the Flavor Station is an easy way for them to meet their health goals and to add more flavors.”
For more information, please email Baker.
Prepared by Communications Office writing intern Charlie Beeler