Café News

• Kids Cooking Camp with Chef Pam O'Donald! Sign up for one of four, five day cooking camps for ages 7-18. Download the flyer and registration form.
• If you need directions to the Crossroads Café, please view our campus map (PDF).
• Catering Request Form
• Parents, you can now sign your starving student up for our new Meal Plan
• Crossroads Café SURVEY RESULTS (PDF 348kb) These are the results of the survey done in May of 2008 to find out how we can make the Café even better. Great suggestions and ideas!!

Mission Statement
Think Globally, Eat Locally
Molly Beverly, Food Services Director

"What if each of us, day by day, fully fathomed where our food comes from, historically, ecologically, geographically, genetically? What would it be like if each of us recognized all the other lives connected to our own through the simple act of eating? What if we understood which other species were regenerated, and which were contaminated or destroyed by what we choose to eat, by our care or by our carelessness? The way we garden, gather, fish or forage can be a communion, or it can become an ecological calamity. The more we understand where our food comes from, the greater the chance there is that we can save the living riches of the natural world."

— Gary Paul Nabhan, Coming Home to Eat, pg. 163

The Crossroads Café provides students with fresh, healthy, affordable food prepared simply and sensitively. The goal of the café is to not only serve great food, but to help educate the College community about the roles that food plays in environmental, social justice, and nutritional issues. The menu changes daily and uses local, seasonal, sustainable, organically-grown foods prepared with traditional and innovative methods.

A Learning Environment
The Café is a learning environment exploring the interrelationship between who we are, where we are and what we eat. The café is a resource for Prescott College and the community which:

• Encourages, facilitates, and displays student projects
• Works with faculty to enhance course content
• Explores indigenous and international cuisines with special culinary events
• Teaches cooking workshops that are healthy, hands on and fun
• Provides CSA members with recipes and classes
• Provides culinary training and work experience in eco-cuisine.
• Stimulates exploration of the relationship between human nourishment and the environment

A Place to Gather, Relax and Eat
The Crossroads Café serves great food that is fresh, healthy, and natural and is skillfully, sensitively, and simply prepared. The basic menu is designed for maximum value, with great flavor and nutrition. Special menus highlight local, indigenous, and seasonal foods in both traditional and innovative ways. In addition, the café provides food for internal catering events and is available for external catering events like conferences and weddings.

The café itself is a comfortable and friendly place to interact with friends, study or hang out on the banks of Butte Creek.

An Instrument of Change
On a practical, everyday level food is a powerful tool of change . Crossroads Café will transcend organic by adding a forceful commitment to support local and sustainable agriculture by:

• Identifying and buying from local farmers.
• Putting a face on farming through farm statements, displays, and personal contact.
• Developing new sources of local, organic, sustainable foods.
• Using Crossroads Café's purchasing power to stimulate sustainable farming practices.
• Supporting and promoting local CSA's and farmer's markets.
• Educating Prescott College and the community about local food resources.

Local Resources

• Black Mesa Ranch, goat cheese and candy, www.blackmesaranchonline.com
• Chino Valley Farms, tomatoes, cvfarms@cableone.net
• Crooked Sky Farms - vegetables and fruits, Frank Martin 623-363-9087
• Sky Island Brand, beef, crossu@direcway.com
• Date Creek Ranch, apples, beef, peaches 928-684-2813
• Kevin Kevin Komadina, salmon fisherman, Humboldt, Arizona
• Lost Cabin Ranch, beef, rebaroutson@yahoo.com
• San Xavier Coop, grains/beans/mesquite, 520-295-3774
• San Ysidro Farm, lamb, syfarm@vtc.net
• Whipstone Farm, vegetables, 626-6209
• Wolfberry Farm Prescott College, vegetables, tcrews@prescott.edu
• Yavapai College, Chino Valley, tomatoes, 636-8299
• Young’s Farm, poultry/vegetables, www.youngsfarminc.com
• Arizona Pistachio Company pistachios 1-800-333-8575
• Western Date Ranches, dates, www.medjooldates.com

STAFF
Chef Molly Beverly

Prescott College is a place I support idealistically. Students go out to make the world a better place through active involvement. I am honored to be a part of it. Practically, it is a place where I can make my own ideals (good nutrition and great taste, small farmer support, customer education) active in the real world.

Chef Molly Beverly, Food Services Director at Prescott College, is the creative spirit of the Crossroads Café and catering services. She was lead cooking instructor at Yavapai College for 28 years and has catered headed her own catering business for 15. She's been an organic garlic and herb farmer, English teacher, and professional potter. A superior teacher and communicator, she is a tremendous motivator, enabling her to direct groups in educational, productive, and fun adventures with food. Molly is assisted by Chef Pam O'Donald, Assistant Marly Shaffer and a staff of fun- loving, enthusiastic Prescott College students.

Chef Pam O'Donald, Assistant to the Director

Pam began her culinary career eight years ago during the holiday season at the Hotel St. Michael. She moved into the position as Banquet Chef and stayed there for two and a half years. She thrived in the personal chef arena before accepting a position as Sous Chef at the Hassayampa Golf and Country Club. Most recently she worked for Belvedere's Bistro as the Catering Chef for Simply Delicious. Pam has been very active in the Prescott
Chapter of the American Culinary Federation, holding the offices of Treasurer, Secretary, President and Chairman of the Board. Pam always wanted to work in the professional culinary field but it wasn't until she "retired" and moved to Prescott that she was finally able to "catch" her dream. Pam's sage advice - "Follow your dreams".

Marly Shaffer, Food Services Assistant

Personal passions: of course food, rock climbing, hiking, boxing, and black and white photography. Prescott College student 2002-2004.