Kimpton Hospitality Partners to open Hotel Monaco in Philly

From their press release: A pioneer in the hospitality industry for adaptive reuse of historic buildings, Kimpton’s plans call for the renovation and refurbishment of the Lafayette Building in the prestigious Old City section of Center City. Upon completion, the new Hotel Monaco Philadelphia will feature a chef-driven, 120-seat restaurant and bar and approximately 12,000 square feet of meeting space, including a 3,200 square foot ballroom located on the ground floor with windows facing Independence Square. The hotel’s 271 guestrooms will include 23 suites and 25 King Spa rooms.

Learn more about the Kimpton Hospitality Partners in the library to prepare for a possible interview!!

Baguettes from a Machine!?! Mon Dieu!

French baker Jean-Louis Hecht created a baguette vending machine to provide 24 hour fresh-baked bread to Parisians (see a video of the machine). Read the Guardian article here:
http://www.guardian.co.uk/world/2011/aug/09/french-baker-installs-bread-dispenser

People seem to like it - would you try it??

Philadelphia Inquirer article says chocolate is good for you!

Eat your chocolate; science says it's good for you - so says a University of Cambridge public health study. Find the entire article at: http://www.philly.com/philly/health_and_science/20110905_Personal_Health__News_and_Notes.html

Enjoy the Long Weekend

The TRS@WHC Library will be closed Septmember 3-5 in celebration of Labor Day. Have a wonderful weekend and see you on Tuesday!

Welcome to Fall Term!!

Welcome to all of our new students as well as all of you who are returning to TRS@WHC. To find out more about the library (e.g., hours, databases, staff, etc.), please go to the Library page on our website. We are located on the third floor of the Allison Mansion.

We are happy to help you so please ask us if you have questions!!

Madeline Copp, Librarian
mcopp@walnuthillcollege.edu
267-295-2351

Oooh, the anticipation...is OVER!! It is Here!

*Images from Modernist Cuisine

Slow Food @ TRS: Eat More (Local) Cheese!

TRS’s chapter of Slow Food has partnered with Slow Food Philly to host a series of tasting seminars on campus. First topic: cheese! We already adore cheese, but this was a fun opportunity to hear from talented cheesmakers right here in PA – and of course taste scrumptious samples.

Cheesemakers sharing stories from the farm.*

We started with a lively talk by Janet Chrzan, Nutritional Anthropologist from the University of Pennsylvania, who researches food history and trends. Janet explained that Americans eat astounding amounts of processed, industrial cheese and mainly treat cheese as a condiment (think pizza, nacho toppings and sandwich accessories). She encouraged us to make cheese the star of more dishes and to consume hand-crafted artisan cheeses, which provide greater nutrition, more complex flavors and support family-run farms.

Mmm, cheese - and wine!*

Cheesemakers from Birchrun Hills Farm, Shellbark Hollow Farm, Spring Meadow Farms and Stoudt's (yes, from the brewery) discussed how they began producing cheese and the importance of advocacy groups such as PASA (Pennsylvania Association for Sustainable Agriculture) and Slow Food. We learned that farmstead cheesmakers raise their own animals and that Pennsylvania grasses and herbs add distinctive flavors to milk. Delicious cheese terroir! An important message for all cheese lovers: our choices as consumers and chefs directly impact the local food economy and the future of artisan cheese.

Jenny Harris, Executive Chef of Tria Cafe and Biba Wine Bar, led us through eight selections showcasing the tasty diversity of local cheese. We tasted fresh chevre, rich feta, and nutty tommes from goat’s milk and snackable pressed cheese, luscious bloomy-rinds and a fudgy blue crafted from cow’s milk.

Inspired to learn more or make a new dish oozing with cheesy goodness? Use our library resources to explore the Slow Food movement, expand your knowledge of cheeses of the world, learn how to make cheese, and browse cheese-themed cookbooks.

If you missed this event, there will be more! Slow Food has made 25 spots available for students to attend these events for free. Take advantage of opportunity to taste, learn, network, and engage with food issues. Click here for more info about the upcoming seminars and look for announcements in our What’s Happening on Campus e-mail newsletter.

*Photography by Heather Turnbach of Slow Food Philadelphia