OSU Human Services Resource Center

We provide direct service, outreach, education, and referral services to OSU students that help alleviate the effects of hunger, poverty, and other human needs so that students can pursue a quality education.

One of the ways we do this is through the OSU Food Pantry. The OSU Food Pantry aims to provide nutritious, culturally appropriate, local, seasonal, emergency food while providing equal treatment to all persons associated with the pantry.

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The OSU Food Pantry garden has begun to grow a wonderful, leafy green veggie often referred to as a “nutritional powerhouse” and the “queen of greens”. What is it you ask? Kale! Why all the hype? Here are some of the benefits of adding Kale to your diet:

  1. Kale is low in calories, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat.
  2. Kale is high in iron. Per calorie, kale has more iron than beef.
  3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers.
  4. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.
  5. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.
  6. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism.
  7. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

This awesome veggie will be a staple ingredient at the pantry for the next few months. Kale is a versatile ingredient that can be a great additions to soups, stews, pasta and rice dishes. 

While searching for ways to use Kale, I found this yummy recipe: Food Hero’s Kale Dip with Veggies Recipe. This would be a great snack at a summer potluck, picnic or barbecue.

Kale Dip with Veggies

Ingredients:

  • 1 1/2 teaspoons olive oil
  • 1 clove garlic, minced or 1/8 teaspoon garlic powder
  • 3 cups kale leaves, thinly sliced
  • 1⁄8 teaspoon salt
  • 1 cup low-fat cottage cheese
  • 1⁄2 teaspoon red pepper flakes or 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh lemon juice
  • 3 cups veggies for dipping (try sugar snap peas or carrot sticks)
Directions:
  1. Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, uncovered, stirring occasionally until tender, about 3 to 4 minutes. Let cool.
  2. Transfer kale to a food processor. Add cottage cheese and puree until smooth.
  3. Season with red pepper flakes and lemon juice.
  4. Bring a pot of water to a boil. Add peas or carrots and cook until color brightens, 1 to 2 minutes.
  5. Transfer veggies to an ice-water bath to cool completely; drain.
  6. Refrigerate if not serving immediately. Serve veggies with dip.
  7. Refrigerate leftovers within 2 hours.
*Can be made ahead and refrigerated for up to 3 days
Notes: 
  • No food processor? Make chunky dip: mash cottage cheese with a fork; chop kale and garlic finely before cooking.
  • Try adding onion or garlic powder, dill weed or curry powder for a flavor boost.

This recipe was found at: https://www.foodhero.org/recipes/kale-dip-veggies

Our Volunteer of the Year for the 2013-14 Academic Year is…

Holly Robinson

Age: 21

Hometown: Beaverton, Oregon

Major: Dietetics

Class Standing: Junior

Favorite Food: Peanut Butter!

Hobbies: Cooking, running, reading, volunteering, listening to music

When and how did you find out about the OSU Food Pantry?

I found out about the opportunity through Dietetics Club. They do a great job presenting us with volunteer opportunities related to nutrition and food on campus.

Why did you decide to volunteer at the OSU Food Pantry?

As a new transfer student, working at the Food Pantry seemed like a great way to get involved and interact with other students. I also have experience volunteering for the Oregon Food Bank in Beaverton, which I enjoyed as well.

What is your favorite part of volunteering at the OSU Food Pantry?

I enjoy giving people ideas about how they can use foods from the pantry and encouraging creative ways to use them. It has also been great chatting with clients from a variety of places around the world, as well as students with different majors.

What are your plans after you graduate?

I hope to be accepted into a Dietetic Internship program, where I can gain experience that will help me decide which area of Dietetics I would like to focus on as a career.

Happy Monday from the HSRC!

DOT: Do One Thing

Just because it is summer break doesn’t mean you have to take a break from being involved on campus. What is your DOT? One thing you could do to make a difference this summer is volunteer at the OSU Food Pantry. Our next Food Pantry is Wednesday, July 2nd. Stop by our office, Snell Hall 233, to do a short volunteer training and start making a difference today!

If you are looking for more ways to get involved in the greater Corvallis community check out OSU’s Center for Civic Engagement’s website for other volunteer opportunities: http://oregonstate.edu/cce/. 

HSRC’s summer office hours are Monday - Friday, 11 AM - 3 PM

Summer is upon us, and you know what that means…fresh, local veggies are abundant! The OSU Food Pantry has been fortunate enough to obtain its own garden through a partnership with the OSU Student Sustainability Initiative. By having our own garden the pantry will be able to provide clients with a large quantity of delicious and healthy produce throughout the summer and fall terms.

The official groundbreaking took place on Tuesday, May 20th. Staff members from the HSRC, SSI, and CCE came together to prep the garden for the upcoming growing season.

Our garden plot at Oak Creek

Corin and Cali turning the soil

Lydia putting down the first layer of compost…check out those muscles!

More prep work…

Cali and Annie from the SSI posing with some pretty plants - how cute.

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Chef Derek Rice spiced up the OSU Food Pantry on Monday, May 21st with two versions of beans and rice. All of the ingredients were from the Food Pantry. He expertly combined onions, cabbage, carrots, tomatoes and fresh garlic from the cooler with frozen chicken drumsticks, ground beef, and black beans and rice. He added a little heat with various spices and sriracha. 

The first version of beans and rice featured ground beef. Volunteers and clients agreed that the finished dish was delicious. Khoa Tran, HSRC’s Finance Coordinator, gave it two thumbs up. The second version featured chicken drumsticks. Derek took the meat from the chicken and sauteed it with the chicken bones - creating a spectacular broth. 

Derek’s versions of Rice and Beans with Chicken and Rice and Beans with Beef are another wonderful example of how clients can take ingredients commonly found in our food pantry and transform them into mouth-watering meals.

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nom nom nom….Khoa enjoying Beans and Rice with Ground Beef 

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Beef simmering with garlic alongside chopped carrots and onions

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Beans and Rice with Ground Beef

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The beginnings of Chicken with Beans and Rice

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Chicken with Beans and Rice…yummm!

Our Featured Volunteer for the Month of June is…

Dinna Arifa

Age: 20

Hometown: Surakarta, Indonesia

Major: Food Science and Technology

Class Standing: Sophomore

Favorite Food: Teriyaki Fish

Hobbies: Writings blogs, Travelling, Zumba

When and how did you find out about the OSU Food Pantry?

I found out about it last month from my friend.

Why did you decide to volunteer at the OSU Food Pantry?

I want to learn to work with food since I am studying Food Science & Technology. It is also a good place to meet friends.

What is your favorite part of volunteering at the OSU Food Pantry?

I am learning how to store and handle food safely. I am also helping people who are experiencing food insecurity and/or poverty.

What are your plans after you graduate?

I want to work for a food company. Specifically, a dairy products company.

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Chef Derek Rice

The OSU Food Pantry distribution on Monday, May 5th was a huge success. There was a large number of student volunteers, the Student Sustainability Initiative donated some fresh veggies and reusable bags, and clients were able to sample some tasty dishes.

Chef Derek Rice, Program Advisor of Community and Cultural Food for OSU’s Student Events Activities Center, used pantry ingredients to create 2 yummy entrees.

First, he made a soup using Bob’s Red Mill Vegetable Soup Mix. This all natural Vegi Soup Mix is made from an exceptional blend of  ingredients: wholesome green and yellow split peas, barley, lentils and flavorful alphabet vegetable pasta bits made from wheat flour, spinach and tomato. Derek added vegetable broth, some herbs and let it simmer for an hour. This hearty soup is great for lunch or dinner.

Secondly, he created a Mac and Cheese Pizza. This ooey gooey pizza began with Amy’s Organic Margarita pizza as a base. The frozen pizza consisted of a simple sauce made from organic fresh mozzarella cheese sprinkled with Parmesan and basil. Derek utilized elbow macaroni, Velveeta cheese, bacon bits and Italian sausage for the toppings. The end result was fantastic. And the best thing was all of the ingredients came from the OSU Food Pantry!

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Bob’s Red Mill Vegi Soup Mix 

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Derek topping off the pizza with bacon, because everything is better with bacon…right?

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Mac and Cheese Pizza - the finished product.

I can’t wait to see what Derek will be cooking up at his next cooking demo. The one thing I am sure of is that it will be delicious.