Aug. 22, 2019Pools of old carbon in the soil of boreal forests historically safe from combustion are being released by more frequent and larger wildfires, a team led by … Read more about Larger, more frequent fires in boreal forest threaten previously protected carbon stores, NAU-led research team reports in Nature
Starbucks is now taking orders. Click on the photo to view images of the dining expansion project. Photos by Charlie McCallie
Lumberjacks returning to campus for fall semester will discover a newly expanded University Union, featuring additional Hot Spot seating and a new Starbucks.
In addition to increased downstairs seating, the… Read more
Judging by the numbers, the 1899 Bar & Grill has found a niche. Now it’s looking for a place in the minds of more community patrons.
Sales and guest visits are up nicely year-over-year at the outwardly understated venue on the northern edge of the Northern Arizona University campus, and a steady flow of regulars helps populate the lunch and dinner crowd.
Shorter lines and more open seats at mealtime are soon to become common sites at Northern Arizona University.
Only four years after a major renovation of the University Union, NAU is responding to a growing student population with a dining services project that will connect a new building to the Union and add 13,000 square feet of space.
Temporary fences are up and work has already begun on the $5 million project, which is being funded through a partnership of NAU… Read more
Competition in the kitchen usually involves cooking prowess, but “back of house” staff at Northern Arizona University are trying to outdo one another in a much different category: reducing food waste.
The daily quest takes on a higher level of significance now that NAU has signed on… Read more
The culinary experts at Northern Arizona University are sharing their recipes to add to the mix for your Thanksgiving feast.
Randy Walker, chef at the 1899 Bar and Grill, Tim Cunningham, executive chef of NAU Campus Dining, and Donald Carlson, lecturer in the School of Hotel and Restaurant Management, are serving up three recipes to spice up your traditional meal.
Do you… Read more
A Thanksgiving feast would be incomplete without dessert. Chef Randy Walker from the 1899 Bar and Grill shared this twist on the traditional pumpkin pie:
Pumpkin Chiffon Pie
- 1 9-inch frozen deep-dish pie crust
- 32 jumbo marshmallows
- 1 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 12-ounce container of whipped topping
- Cinnamon to garnish
Bake the piecrust according to the package directions and allow it to cool.
In the top of a double boiler over low heat, combine marshmallows and pumpkin puree. Stir constantly with… Read more