Korean food!

On Friday we hosted our Korean food dinner! Since Brandilyn works for Dave's Gourmet Korean Food at the Farmers Market, we got a ton of donated goodness! We dined on Dave's tempha black bean and brown rice cakes, spicy daikon radishes and burdock root with a spinach salad, mixed seaweed, marinated lotus and garlic root, miso soup with glass noodles, two types of kimchee, bibimbap- rice and veggie stir-fry with red bean paste and carrots, and baesuk- cooked pears with ginger, cinnamon, dates, and agave. A great end to a very cooking-intensive week! Vegheads also participated in the Student Labor Action Coalition's Employee Appreciation Luncheon on Thursday, for which we made spinach, apple, and grape salad with raspberry vinaigrette, cajun-spiced dirty rice, and apple and pear crumble! It's almost April, but we're not slowing down-- RSVP for our all-day Activist Empowerment Conference next Saturday, April 6th, and keep an eye out for the rest of our upcoming events: our Middle Eastern dinner April 13th, April 17th faculty dinner, and of course Go Veg Week April 22-28th! For all the details, check out our new website: oxyvegclub.weebly.com