Union College Executive Chef William Roy has published The Ozone Cookbook, featuring recipes for 37 of his most popular vegetarian meals served at the school’s Ozone Café on Fridays. The Ozone Café began as a small lunch for residents of the campus’s Ozone House but now draws around 300 diners. The $6 all-vegetarian meals, jointly organized by Ozone House and Union College Dining Services, use as many organic and local ingredients as possible.
Students helped pick and illustrate the recipes for the Ozone Cookbook, which includes entries such as avocado and tomato salad and Caribbean-style vegetable harvest stew. Proceeds from sales of the $10 cookbook will go to benefit The Global Child in Cambodia, where two of Union College’s Minerva Fellows have been teaching for nearly a year.
