Happy Fall, y'all! SUV Maintenance News 2. Recycling Bins at SUV 3. DOR Policy Reminders 4. SUV Community Council 5. Mobile SHOP 6.

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1 O C T O B E R SUV VOICES NEWS FROM THE EXCYTING WORLD OF SCHILLETTER & UNIVERSITY VILLAGE Happy Fall, y'all! by Allie Polk We hope you are enjoying the cooler weather here at SUV! Please read our October edition of SUV IN THIS ISSUE SUV Maintenance News 2 Recycling Bins at SUV 3 Voices for more information about recent and upcoming happenings here at SUV and on campus. DOR Policy Reminders 4 As always, if you need anything, your Community Adviser is here to support you! Their contact information can be found in the packet of SUV Community Council 5 information you received at check in. Our staff can also be reached in the SUV Community Center from Mobile SHOP 6 8am-5pm Monday through Friday. And remember to follow us on social media: Speakers Bureau Looking for Leadership? 8 Happy Hangouts 9

2 OCTOBER 2018 PAGE 2 SUV Maintenance News Service Requests Heaters Brrr! It's getting chilly outside. As it gets colder, you will likely turn your The SUV Laundromat heat on soon, if you have not already. If you experience any issues with your heating system, You may have noticed the SUV laundromat is under please submit a service request as construction. The east side of the laundromat is out of service soon as possible. This will help us until further notice. Our facilities staff is working with Jetz ensure you are able to stay warm this complete a project with our washing machines. When our fall and winter. staffs are finished with the east side of the laundromat, they will complete the same project on the west side of the laundromat. Another update from our laundromat: our washing machines now have stickers that designate where detergent can be placed. Liquid detergent should only go in the drawer in the top left of the machine. Pod and powder detergent should only be placed directly in with clothes. All detergent should be high efficiency (H.E.).

3 O C T O B E R P A G E 3 Recycling at SUV Hello! A Message from Kirsten I'm a Community Adviser at SUV and I'm excited to tell you that we have two new areas where recycling is available. In addition to the laundromat recycling dumpster, two new dumpsters have been placed - one on the south side of UV and one on the north side of SV. See the map below for details. I've been working on getting these recycling dumpsters in our community this fall as I know sustainability is a widespread issue our residents are concerned about. Lets make sure we are using these dumpsters properlyotherwise they'll be taken away! Please only throw recyclable materials into these bins. That means no food waste, no foam containers, and no plastic bags. There are stickers on the bins to show you what is allowed. See the sticker or click here for what is considered recyclable. I hope this proves to be useful and beneficial to you! Let me know if you have any comments, questions, or concerns. I can be reached through my at kbaxter@iastate.edu.

4 O C T O B E R P A G E 4 Department of Residence Policy Reminders Alcohol & Controlled Substances Noise Courtesy Hours All state, federal, and local laws and University policies pertaining to alcohol, tobacco, marijuana, and other drugs, including controlled substances, apply to on-campus residents and their guests. Courtesy hours are in effect 24 hours per day to help create an environment in which students can successfully pursue their academic studies. Noise from audio systems, TVs, musical instruments, animals, and conversations should be kept to levels Only residents and their guests who are 21 years of that will not interfere with other residents. age or older may possess and consume alcoholic beverages in their apartments. Alcohol in open containers may not be consumed or possessed anywhere outside a student apartment, including hallways, public areas, community centers, and other University grounds. Patios are considered to be inside the apartment. Containers of alcohol larger than one gallon (including, but not limited to If your neighbors are making noise that is disruptive to you, please attempt to contact them yourself. Explain that the noise is disruptive to your living environment and you would appreciate it if they would be willing to keep the volume down. Pro tip: be sure to be specific about what noise it is that is bothering you. kegs) are not permitted. If your neighbor is uncooperative or unwilling to Drugs The unlawful use, possession, sale, delivery, or distribution of marijuana or any narcotic drug, medicine, chemical compound or any other controlled substance is subject to University comply with your request, please contact your Community Adviser (CA). Your CA will be able mediate a conversation that is beneficial for both parties. disciplinary action and may result in removal of the resident from on-campus housing. If you receive a noise complaint for your apartment, do not panic or become defensive. If you suspect someone around you is participating in illegal drug use, please report this to the Iowa State University Police Department immediately at Please be understanding and respectful of your neighbor. If you are worried about your ability to limit your noise, please reach out to your CA for some tips on how to comply with courtesy hours here at SUV.

5 O C T O B E R P A G E 5 SUV Community Council THE SUV COMMUNITY COUNCIL SERVES TO IMPROVE THE SUV COMMUNITY BY ADVOCATING FOR RESIDENT REQUESTS, SUPPORTING COMMUNITY IMPROVEMENT, AND PROVIDING RESOURCES AND INFORMATION. THE COUNCIL SERVES TO LISTEN TO THE NEEDS AND WANTS OF SUV RESIDENTS. COUNCIL PARTICIPANTS WORK WITH SUV STAFF AND ADDITIONAL UNIVERSITY STAFF TO CREATE AND MAINTAIN A WELL-FUNCTIONING AND ENJOYABLE LIVING ENVIRONMENT. INTERESTED IN PARTICIPATING IN THE SUV COMMUNITY COUNCIL? HAVE SUGGESTIONS FOR THE BETTERMENT OF OUR COMMUNITY? WANT TO VOICE QUESTIONS OR CONCERNS? JOIN US! WE MEET EVERY TUESDAY NIGHT FROM 7PM- 8PM IN THE SUV COMMUNITY CENTER

6 EST 2018 O C T O B E R P A G E 6 THE SHOP AT SUV STUDENTS HELPING OUR PEERS IN PARTNERSHIP WITH THE DEPARTMENT OF RESIDENCE

7 O C T O B E R P A G E 7 Speakers Bureau joins SUV in celebration and conversation! Join us in celebration of the LGBTQIA+ community! On Monday, November 12th the Speakers Bureau from the Center will be coming to the SUV Community Center to share about their identities and engage in an open dialogue with us. Snacks and drinks will be provided!

8 O C T O B E R P A G E 8 Looking for Leadership?

9 OCTOBER 2018 PAGE Happy Hangouts 9

10 O C T O B E R THANKS FOR READING Have information you would like to share with our community? CONTACT ALLIE POLK (RESH_ABPOLK@IASTATE.EDU) TO SUBMIT POTENTIAL ENTRIES! DON'T FORGET TO FOLLOW US ON INSTAGRAM AND FACEBOOK FOR ADDITIONAL COMMUNITY

11 SUV VOICES PRESENTS... cooking corner O C T O B E R DANIELA GATICA

12 BUTTERNUT SQUASH AND SPINACH LASAGNA Ingredients Butternut Squash Filling: 2 cups butternut squash puree (about half of squash) 1 cup ricotta cheese 1/2 cup milk or more, if needed 1/4 teaspoon salt plus 1/8 teaspoon more 1/4 teaspoon nutmeg Spinach Filling: 8 oz spinach (1 cup cooked spinach) 1 cup ricotta cheese 1 cup mozzarella cheese 2 garlic cloves minced 1/4 teaspoon salt pepper to taste Other Ingredients: 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles) 1 1/2 cups mozzarella cheese or more 1/2 cup Parmesan cheese on top 1/4 teaspoon Italian seasoning 1/4 teaspoon Paprika 1/4 teaspoon Basil Instructions 1. Preheat oven to 375 F. Butternut Squash Filling: 1. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed. Spinach Filling: 1. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed. Cooking lasagna noodles: 1. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary). How to assemble vegetarian lasagna: 1. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles). 2. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles. 3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles. 4. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles. 5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil. 6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes

13 Pumpkin, Apple, and Caramelized Onion Vegan Quesadilla Vegan, Dairy Free, & Gluten Free Ingredients 2 onions (I used 1 sweet white onion and 1 red onion), sliced thin 1/4 cup vegetable broth (plus more as needed) 2 tbsp balsamic vinegar 1 cup pure pumpkin puree 2 tsp pure maple syrup 1/2 tsp chili powder 1/4 tsp smoked paprika 1/4 tsp crushed dried rosemary pinch of cayenne (optional for heat) 1 apple (sliced thin) 4 medium tortillas (gluten free, if desired) Instructions 1. In a large skillet (I used non-stick) on the stove, heat 1/4 cup vegetable broth over medium heat. 2. Add the sliced onions and cook for about 30 minutes, stirring every 5 minutes or so, until dark and caramelized. You may need to add an additional 1-2 tbsp of vegetable broth if the onions start to stick too much. As they cook down, try to keep them in one even layer. If it's ok if they overlap a little, but you don't want a too high of a mound of onions because then they will simply steam and not caramelize. 3. In the meantime while the onions are cooking, in a small bowl, stir together the pumpkin, maple syrup, chili powder, smoked paprika, rosemary and cayenne, if using. Set aside. 4. When the onions are caramelized, turn off the heat and add the balsamic vinegar. Stir to coat. 5. Take one tortilla and lay it flat. Spread 1/4th of the pumpkin mixture all over the whole thing. Place 1/4th of the onion mixture over one half of the pumpkin puree. Add the sliced apple on top of the onions. Fold the half of the tortilla that only has pumpkin on it over the other half and set aside. Continue with the remaining tortillas in the same way. 6. Heat a skillet over medium heat (I did a quick wipe with a paper towel of the one I used for my onions). Spray it with a little cooking spray, if necessary, and place the folded tortillas in the pan. Do not overcrowd the pan. I only fit two at a time. Cook for a few minutes on each side until brown and crisp. Repeat with any remaining tortillas. 7. Serve warm.

14 Easy White Chili K I D F R I E N D L Y Ingredients 2 tablespoons olive oil 2 onions, chopped 4 cloves garlic, minced 4 cooked, boneless chicken breast half, chopped 3 (14.5 ounce) cans chicken broth 2 (4 ounce) cans canned green chile peppers, chopped 2 teaspoons ground cumin 2 teaspoons dried oregano 1 1/2 teaspoons cayenne pepper 5 (14.5 ounce) cans great Northern beans, undrained 1 cup shredded Monterey Jack cheese Instructions 1. Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil. 2. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese. 3. Pair with sweet corn bread

15 Slow Cooker Apple Stuffed Pork Chops Ingredients 3 pounds boneless thick cut center pork chops 1 cup peeled and diced apple (about 1 large apple or I used 1/2 granny smith and 1/2 honey crisp) 1/2 cup gorgonzola (or any type of blue cheese) 1/4 cup diced sweet yellow onion 1 teaspoon kosher salt 1/2 teaspoon dried thyme 1/2 teaspoon pepper 2 tablespoons butter Instructions 1. Using a sharp knife carefully cut a pocket into the side of each chop without cutting all the way through 2. Mix together chopped apple, onion and gorgonzola cheese 3. Stuff each pork chop as full as you can get it with the stuffing mixture and secure it closed using a toothpick 4. Season the outside of the chops with salt, thyme and pepper 5. Heat butter in skillet or multi-cooker until melted, and then sear the pork chops on each side for 2-3 minutes or until lightly browned 6. Transfer to slow cooker, cover and cook on low for 6-8 hours or high for 3-4 hours until pork is cooked through (165 degree internal temp) 7. Remove toothpicks before serving

16 SPOTLIGHT SPIRULINA 1. Spirulina Is Extremely High in Many Nutrients Such as protein, vitamins, copper, and iron. Gram for gram, this means that spirulina may literally be the single most nutritious food on the planet. A tablespoon of spirulina contains a small amount of fat (around 1 gram), including both omega-6 and omega-3 fatty acids in about a 1.5:1 ratio. The quality of the protein in spirulina is considered excellent, comparable to eggs. It contains all the essential amino acids that we need. 2. Spirulina Has Powerful Antioxidant and Anti-inflammatory Properties Oxidative damage can harm our DNA and cells. This damage can drive chronic inflammation, which contributes to cancer and other diseases. Spirulina is a fantastic source of antioxidants, which can protect against oxidative damage. The main active component is called phycocyanin. This antioxidant substance also gives spirulina its unique blue-green color. Phycocyanin can fight free radicals and inhibit production of inflammatory signaling molecules, providing impressive antioxidant and anti-inflammatory effects. 3. Spirulina Can Lower LDL and Triglyceride Levels It can lower total cholesterol, LDL cholesterol and triglycerides, while raising HDL (the "good") cholesterol. In a study of 25 people with type 2 diabetes, 2 grams per day of spirulina significantly improved these markers. Another study in people with high cholesterol found that 1 gram of spirulina per day lowered triglycerides by 16.3% and LDL by 10.1%. Several other studies have shown favorable effects, but with higher doses of grams of spirulina per day. 4. Spirulina Protects LDL Cholesterol from Becoming Oxidized In a study of 37 individuals with type 2 diabetes, 8 grams of spirulina per day significantly reduced markers of oxidative damage. It also increased levels of antioxidant enzymes in the blood. 5. Spirulina Appears to Have Anti-Cancer Properties, Especially Against Oral Cancer 6. Studies Show That It May Reduce Blood Pressure High blood pressure is an important driver of many killer diseases. This includes heart attacks, strokes and chronic kidney disease. While 1 gram of spirulina is ineffective, a dose of 4.5 grams per day has been shown to reduce blood pressure in individuals with normal blood pressure levels. This is thought to be driven by an increased production of nitric oxide, a signaling molecule that helps the blood vessels relax and dilate. 7. Spirulina Improves Symptoms of Allergic Rhinitis Allergic rhinitis is characterized by inflammation in the nasal airways. It is triggered by environmental allergens, such as pollen, animal hair or even wheat dust. Spirulina is a popular alternative treatment for symptoms of allergic rhinitis, and there is evidence that it can be effective. In one study of 127 people with allergic rhinitis, 2 grams per day dramatically reduced symptoms like nasal discharge, sneezing, nasal congestion and itching. 8. Spirulina May Be Effective Against Anemia 9. Muscle Strength and Endurance May Improve 10. Spirulina May Help with Blood Sugar Control

17 EASY ONE POT BEEF STROGANOFF SKILLET Ingredients 1 Tablespoon olive oil 3/4 lbs steak cut into thin slices (I used flank) salt and freshly cracked black pepper to taste 4 Tablespoons all-purpose flour divided - 1 tablespoon + 3 tablespoons 1 cup cremini mushrooms or white button, sliced 1 small yellow onion diced 2 cloves garlic minced 3 Tablespoons unsalted butter 3-1/2 cups reduced sodium beef broth plus more as needed 1-2 Tablespoons red wine vinegar 3 Tablespoons Worcestershire sauce 1 teaspoon dried thyme 6 ounces dried wide egg noodles 4 ounces cream cheese softened (optional but recommended for an extra creamy sauce) 1/2 cup sour cream I used full fat freshly chopped parsley for garnish Instructions 1. Season the steak salt, pepper, and 1 tablespoon flour. Heat olive oil in a large (12 inch) skillet over medium-high heat. Add the steak strips and let them cook undisturbed for 4-5 minutes so a brown crust forms. Add the mushrooms, onions, and garlic and sauté until the onions are soft, about 4 minutes. Transfer the mixture to a large bowl or plate and set aside. 2. Reduce the heat to medium and melt butter using the same pan. Whisk in 3 tablespoons of flour and cook the roux for 1-2 minutes. Slowly pour in the beef broth a little at a time while whisking continuously until smooth and thickened. Add the red wine vinegar, Worcestershire sauce, and thyme. Scoop out 1/3 cup of the sauce and reserve to pour over the steak at the end. 3. Bring the mixture to a boil and then pour in the noodles. Stir to coat and reduce the heat to mediumlow. Cook for about minutes, stirring occasionally, and if needed add in an extra 1/3 cup broth or more as needed. 4. Once the noodles are al dente, add the cream cheese and sour cream and stir until smooth and combined. Season additionally with salt, black pepper, and Worcestershire sauce as needed. 5. Add the steak and onions back in the pan and drizzle reserved sauce over the steak. Cook until heated through, about 1-2 minutes. Serve hot in individual bowls and garnish with parsley and, freshly black pepper if desired.

18 Cranberry Orange Shortbread Cookies Ingredients ½ cup dried cranberries (Craisins) ¾ cups sugar, divided 2½ cups all purpose flour - spooned and leveled, not scooped 1 cup butter, cubed (and cold) 1 tsp almond extract zest of 1 orange 1 to 2 tbsp of fresh orange juice (otional) additional sugar to coat cookies before baking if desired Instructions 1. Line a baking sheet with parchment paper and set aside. 2. Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside. 3. Combine flour and remaining sugar in a large bowl. 4. Use a pastry cutter to cut in butter. You want very fine crumbs. 5. Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional). 6. Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together. 7. Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours. 8. Preheat oven to 325F. 9. Cut slices of cookie dough about ¼ inch thick. 10. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar. 11. Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. I pull mine at 12 minutes. 12. Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely. 13. Store in airtight container for 3 days or freeze for up to 3 months. Can easily be made Vegan by substituting Vegetable oil, vegan butter, or non-dairy margarine. Can easily be made GF using a different flour such as almond or brown rice.

19 Thanks for reading! HAVE RECIPES THAT YOU WANT TO SHARE WITH OUR COMMUNITY? LET ME KNOW! COOK BOOK CREATED BY DANIELA GATICA & DESIGNED BY ALLIE POLK