Transportation

has announced reduced campus shuttle services during the Thanksgiving break.��Safety escort services are available from 8 p.m.-6 a.m. from Nov. 23-Dec. 1 by using the .

For those students looking for help reaching their destinations over the break, Student Engagement provides roundtrip buses to select cities on the East Coast. The cities include: New York City; Boston, Massachusetts; Washington, D.C.; White Plains, New York; Philadelphia, Pennsylvania; and Rockaway, New Jersey. Bus tickets are $110 and seats are still available. Visit the for more information.

The University also provides complimentary roundtrip transportation to the ���ϲ����� Hancock International Airport and the Regional Transportation Center (for buses and trains). Buses will run from 9 a.m. to 9 p.m. on Friday, Nov. 22, with pickup from Goldstein Student Center (South Campus), College Place and the Brewster/Boland/Brockway Complex. On Sunday, Dec. 1, buses will provide return transportation from the ���ϲ����� Airport/Regional Transportation Center from 9 a.m. to 9 p.m.

Campus Dining

Many campus dining options will be closed or operate at limited hours over the break.��To see the hours of operation for all locations, ��. Here are some options for where to eat on campus each day.

• Saturday, Nov. 23
  • Sadler Dining Center, 10 a.m.-7 p.m.
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
• Sunday, Nov. 24
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
• Monday, Nov. 25
  • Dunkin’, 8 a.m.-2 p.m.
  • Gerry’s Café, 8 a.m.-3 p.m.
  • Life Sciences Café, 8 a.m.-3 p.m.
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
  • Halal Shack, 11 a.m.-3 p.m.
  • Tavola 44, 11 a.m.-3 p.m.
• Tuesday, Nov. 26
  • Dunkin’, 8 a.m.-2 p.m.
  • Gerry’s Café, 8 a.m.-3 p.m.
  • Life Sciences Café, 8 a.m.-3 p.m.
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
  • Halal Shack, 11 a.m.-3 p.m.
  • Tavola 44, 11 a.m.-3 p.m.
• Wednesday, Nov. 27
  • Dunkin’, 8 a.m.-2 p.m.
  • Gerry’s Café, 8 a.m.-3 p.m.
  • Life Sciences Café, 8 a.m.-3 p.m.
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
  • Halal Shack, 11 a.m.-3 p.m.
  • Tavola 44, 11 a.m.-3 p.m.
• Thursday, Nov. 28
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
• Friday, Nov. 29
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
• Saturday, Nov. 30
  • Sadler Dining Center, 10 a.m.-7 p.m.
  • Orange Dining Center, 10:30 a.m.-6:30 p.m.
• Sunday, Dec. 1
  • Brockway Dining Center, Ernie Davis Dining Center, Graham Dining Center, Orange Dining Center, Sadler Dining Center and Shaw Dining Center, all open standard hours.
  • Starbucks (West Campus), 7 a.m.-3 p.m.
  • Dunkin’, 8 a.m.-2 p.m.
  • Greens and Grains, noon-11 p.m.
  • Otto’s Juice Box (Goldstein), noon-11 p.m.
  • Starbucks (Goldstein), noon-8 p.m.
  • CoreLife Eatery, 1-7 p.m.
  • Halal Shack, 1-7 p.m.
  • Original Orange, 4-11 p.m.
  • Southbound, 4-11 p.m.
  • Tomato Wheel, 4-11 p.m.

Barnes Center at The Arch

Barnes Center at The Arch hours for health care, mental health, recreation and other facilities over Thanksgiving break are available on the��.

Reminder: Call 315.443.8000 for 24-Hour Support

Students experiencing a mental health crisis, seeking support for sexual assault or relationship violence, or needing urgent medical consultation can receive free, confidential services 24 hours a day, seven days a week, by calling 315.443.8000. Routine consultations should hold until the next business day.

Libraries

The hours for ���ϲ����� Libraries facilities are as follows:

• Saturday, Nov. 23
  • Bird Library, 10 a.m.-6 p.m.
• Sunday, Nov. 24
  • Bird Library, noon-8 p.m.
• Monday, Nov. 25
  • Bird Library, 8 a.m.-8 p.m.
  • Carnegie Library, 8 a.m.-5 p.m.
  • Law Library, 8 a.m.-5 p.m.
  • King + King Architecture Library, 9 a.m.-5 p.m.
• Tuesday, Nov. 26
  • Bird Library, 8 a.m.-8 p.m.
  • Carnegie Library, 8 a.m.-5 p.m.
  • Law Library, 8 a.m.-5 p.m
  • King + King Architecture Library, 9 a.m.-5 p.m.
• Wednesday, Nov. 27
  • Bird Library, 8 a.m.-6 p.m.
  • Carnegie Library, 8 a.m.-5 p.m.
  • Law Library, 8 a.m.-5 p.m.
• Thursday, Nov. 28-Friday, Nov. 29
  • No libraries open
• Saturday, Nov. 30
  • Bird Library, 10 a.m.-6 p.m.
• Sunday, Dec. 1
  • Bird Library, opens at 10 a.m.
  • Carnegie Library, noon-8 p.m.

Department of Public Safety

The Department of Public Safety is available to the campus community 24 hours a day, 365 days a year. The department can be reached at 315.443.2224 or by dialing 711 from any campus phone.

This story was written by Student Experience communications intern Chloe Langerman ’25, S.I. Newhouse School of Public Communications.

Ilana Cahill

A ���ϲ����� native, Chef Ilana (Ih-lah-nah) Cahill’s culinary journey began at one of the city’s most iconic restaurants: Dinosaur BBQ. She spent nine years there, starting out as the hostess and working her way up through the ranks. When Cahill decided she wanted to make the restaurant business her career, the restaurant’s owner, John Stage, offered her the service director position for its Rochester location. Her experience there led to management opportunities at several other restaurants in the Rochester area.

She arrives at the University at an exciting time for Campus Dining. New concepts and recipes are being developed, Chef Cahill and her colleagues are exploring the latest food trends and implementing them in dining centers, and renovations have been made to several key dining facilities. Read on to learn more about Cahill’s journey from restaurant manager to ���ϲ�����’s Campus Dining:

Carrot cake lovers rejoice! Saturday, Feb. 3, is National Carrot Cake Day.

For those who have attended events at the University, you may have tried one of the ���ϲ����� Bakery’s specialties, their delicious carrot cake, which is loved by many and famous at the University.

How popular is it? In the past year the Bakery has made 200 of the 9-inch round versions of the cake, their most popular, and this doesn’t include their other various sizes, including a sheet cake and cupcakes.

Here is what 200 of those cakes looks like by the numbers:

For the cake:

• 675 pounds of carrots
• 400 pounds of granulated sugar
• 185 pounds of eggs
• 300 pounds of flour
• 150 pounds of raisins
• 40 gallons of soybean oil
• 3 pounds of cinnamon
• 10 pounds of salt
• 14 pounds of baking powder
• 10 pounds of baking soda

For the cream cheese frosting:

• 300 pounds of cream cheese
• 500 pounds of sugar
• 150 pounds of butter
• 100 pounds of icing shortening
• 1½ gallons of vanilla

Interested in making the carrot cake at home? You are in luck! Sharon Crosby, the originator of the recipe, shared it before she retired after over 30 years of service, under one condition: that it would be shared with those who wanted it. For those of you who love to bake, here is your chance to try your hand at the University’s tempting and tasty carrot cake!

Crosby’s Carrot Cake Recipe

Ingredients for the cake:

• 3 cups cooked and cooled carrots (sliced frozen)
• 2¼ cups sugar
• 4 large beaten eggs
• 2 cups of oil
• 2 cups of flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1/8 teaspoon salt
• 1 tablespoon cinnamon
• 1½ cups of walnuts*
• 1½ cups of raisins

Ingredients for the cream cheese frosting:

• 3 ounces cream cheese
• ½ cup butter (softened)
• 1 teaspoon vanilla
• 2 cups confectioners sugar

Directions for cake:

In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon, and set aside. In a mixer, beat carrots and sugar together until carrots are broken into small pieces. Add beaten eggs to carrot mixture until well blended. Add oil, raisins and walnuts until well blended. Slowly add flour mixture, continue mixing until all ingredients are wet. Do not over mix. Pour batter into two 9-inch greased cake pans. Bake at 350 degrees for 30 to 40 minutes, until knife comes out clean. Be sure to cool completely before you frost the cakes.

Directions for frosting:

Beat cream cheese, butter and vanilla until light and fluffy. Gradually add sugar beating until smooth.

Frost cake as desired once cooled.

*Note: The University no longer includes walnuts in its recipe because the Bakery is a tree nut-free facility.

A student receives a red envelope at a 2023 Lunar New Year celebration held on campus. (Photo by Angela Ryan)

While many people here in the U.S. celebrated the start of a new year when the Gregorian calendar flipped from Dec. 31 to Jan. 1, as many as 2 billion people from Asian cultures around the globe joyfully observe the Lunar New Year—sometimes also known as Chinese New Year or the Spring Festival.

On Feb. 10, we will bid farewell to the Year of the Rabbit and usher in the Year of the Dragon, which according to the Chinese Zodiac represents nobility, confidence and strength. Lunar New Year celebrations last up to 16 days and can include such various customs as gathering with family, preparing traditional foods, artistic performances and the gifting of red envelopes to pass on good fortune and blessings to the younger generations.

For international students on campus looking for a little taste of home or for anyone who simply wants to celebrate a new beginning based on the lunar calendar, check out the following selection of Lunar New Year events being held on campus.

Feb. 2: Chinese Union Spring Gala

On Friday, Feb. 2, from 6 to 8 p.m. the campus community is invited to Goldstein Auditorium in the Schine Student Center for a celebration hosted by registered student organization (RSO) . The gala features 15 student performances showcasing pop music, dancing and traditional Chinese folk song, and culinary delights offered in collaboration with a local top-tier Chinese restaurant.

“Gathering together to commemorate the festival is crucial for alleviating homesickness and fostering a sense of togetherness,” says Chinese Union President Ruohan Xu ’24.

Feb. 5-9: Food Services Pop-Ups

Campus dining centers will host pop-up events all week celebrating the Lunar New Year with a selection of dumplings, egg rolls and authentic sauces served during lunchtime! The schedule is as follows:

• Monday, Feb. 5: Graham
• Tuesday, Feb. 6: Shaw
• Wednesday, Feb. 7: Sadler
• Thursday, Feb. 8: Brockway
• Friday, Feb. 9: Ernie Davis

Feb. 8: Newhouse School Lunar New Year Celebration

Students in the Newhouse School of Public Communications will hold a tabling event inside Food.com on Thursday, Feb 8, from noon to 1 p.m. Anyone passing through the building is welcome to stop by to enjoy a treat of Asian snacks and candies provided in red envelopes!

Feb. 9: School of Architecture Lunar New Year Celebration

On Friday, Feb. 9, a will be held in Slocum Hall from 5:15 to 7:30 p.m., organized by international students in the School of Architecture and Dean Michael Speaks.

The Slocum Hall atrium will be transformed into a festival-like atmosphere where students can take a break from the pressures of studio life and engage in activities such as knot tying, zodiac study, paper cutting and a photo booth. Dumplings, spring rolls, fried rice, chocolate coins and traditional candies will be served.

Also of note, a series of short presentations about East Asian culture and architecture by architecture faculty will begin at 5:30 p.m. A recording of this video will be made available following the event.

Feb. 9: Asian American Journalists Association Dinner

Another RSO, the ���ϲ����� chapter of the , will host a Lunar New Year dinner that is open to all! The event will be held from 5:30 to 8 p.m. in the I3 Center of Newhouse 3.

Feb. 10: Chinese Students and Scholars Association New Year Gala

On Saturday, Feb. 10, the RSO (CSSA) will host its annual Chinese New Year gala, a tradition dating back to the group’s founding in 2000. From 6 to 10 p.m. in Goldstein Auditorium in the Schine Student Center, patrons can enjoy a variety of singing and dancing programs and games to invite happiness in the new year.

“We host this event to give Chinese students studying in the United States the warmth of home, but also to promote our Chinese culture to students from other countries,” says CSSA President Jiayi Xu ’27. “It is also a platform for students to show their talents and skills in after-school life.”

Feb. 10: Orange After Dark/Center for International Services Lunar New Year Celebration

The campus community is invited to the Panasci Lounge and 304 ABC Schine Student Center from 9 p.m. to midnight for the Orange After Dark/Center for International Services Lunar New Year celebration. The evening includes such activities as a calligraphy workshop, origami workshop, Chinese coin decorating, Kahoot trivia, a Lunar New Year selfie station and more! Traditional Chinese food and refreshments will be provided. Please if you plan to attend.

Share Your Lunar New Year Photos With Us!

However you decide to celebrate—whether at the events mentioned above or elsewhere—send your photos to SU News! Email newsphoto@syr.edu and we’ll share a selection of Lunar New Year pictures in the weeks to come.

Ahead of the Spring 2024 semester and the housing selection process for the 2024-25 school year, Auxiliary Services is enhancing its dining, residential and meal plan options for students living on campus.

Upgrades and Renovations to South Campus Dining Facilities

South Campus dining facilities have undergone significant upgrades throughout the summer and fall of 2023. Food and beverage choices at Goldstein Food Hall, both made-to-order and grab-and-go, include breakfast, lunch, dinner and late-night options seven days a week. Skytop Marketplace continues to offer a large variety of convenience foods, beverages and health and beauty products, especially for students residing in apartments and seeking ingredients to prepare their own meals. Dining choices will continue to evolve at Goldstein Food Hall and Skytop Marketplace for Fall 2024.

The Inn Complete, the University’s former ski lodge, reopened in September 2023, offering an additional dining and event space on South Campus for students, faculty and staff. A lunch buffet is available Monday through Friday. Event space may be booked throughout the year via Catering Services for campus events and gatherings. The building has undergone significant enhancements, including the installation of air conditioning and renovations to its outdoor patio, outdoor deck, exterior facade and second-floor game room. It boasts a cozy fireplace area for chilly days, a bar and new digital TVs. It also recently debuted a new venue logo and signage.

New Meal Plan Option for Second-Year Students Living on South Campus

Next year, second-year students living on South Campus will be able to choose a new meal plan, the Daily Dining Plan. The plan, featuring $1,680 Dining Dollars per semester, was designed for students who may not want to cook three meals a day in their apartment by providing the equivalent of the cost of one meal a day in campus dining facilities.

All students living in South Campus apartments can continue to choose to purchase any of the –unlimited, block or Dining Dollars plans.

“This is a continuation of our efforts to offer meal plans that match the transition our students are making from North Campus residence hall living to more independent living in an on-campus apartment,” says Cheryl Fabrizi, Auxiliary Services associate vice president. “In traditional residence halls, there are unlimited plans for students making the transition to college life, and now there are plans for students living with kitchens but who may not want to cook every meal for themselves. Our Dining Dollar only plans meet that need.”

at any of the University’s five dining centers, Schine Dining, Goldstein Food Hall, the Inn Complete and all campus cafes and convenience stores. The declining balance resets at the start of each semester, and the remaining balances do not roll over to the following semester.

727 South Crouse Ave. Offers Modern Residence Hall Option for Second-Year Students

In 2024-25, 727 South Crouse Ave. (formerly known as The Marshall) will become fully integrated into the University’s regular housing portfolio as a residence hall for second-year students. Its rooms will become a part of the annual housing selection and assignment process, which will take place in Spring 2024. The 287-bed building, purchased by the University in 2021, features modern studio apartments, along with one-, two- and four-bedroom units. Each room contains a private bathroom.

Students living in the 727 South Crouse residence hall will be required to have a Value Dining Dollars meal plan, which offers $500 of Dining Dollars each semester. However, they can choose to purchase any meal plan the University offers, including an unlimited or block meal plan.

No Changes for North Campus Students

First- and second-year students in all other North Campus residence halls (including the new residence hall located in the former Sheraton Hotel) will continue to enroll in the Orange Unlimited plan, featuring unlimited access to all-you-care-to-eat dining centers, ten guest meals per semester, and $330 of Dining Dollars per semester. Third- and fourth-year students living in North Campus residence halls can choose between the Orange Unlimited plan, the Block 130 plan with $200 of Dining Dollars, or the Block 85 plan with $200 of Dining Dollars.

’Cuse Cash Expands to Off-Campus Locations, Provides Additional Buying Power to Students, Faculty and Staff

In response to student feedback, Auxiliary Services is expanding the to off-campus locations in the coming months. In January 2024, ’Cuse Cash will be accepted at several near-campus dining locations, including , the casual lunch, dinner and late-night restaurant at Drumlins Country Club, and , a casual lunch and dinner restaurant at the Sheraton Hotel. Additional off-campus locations will be announced in early 2024.

Students, faculty and staff utilizing ’Cuse Cash will unlock a special bonus at the point of purchase. For every $100 of ’Cuse Cash added to their accounts, purchasers will receive an additional $10 for the first two weeks of the 2024 spring semester.

Currently, ’Cuse Cash is accepted at nearly every , including the five dining centers, Goldstein Food Hall and Schine Dining, all campus cafes and convenience stores, JMA Dome concessions stands and shops, the Campus Store and all campus vending machines.

Go Cashless with ’Cuse Cash

Auxiliary Services is encouraging members of the campus community to utilize ’Cuse Cash in part due to its continued efforts to transition to cashless payments on campus. Additional retail locations on campus, including the Campus Store, will become cashless in 2024. Additionally, using ’Cuse Cash at on-campus dining facilities allows you to receive a 10% discount on your purchase (not to be used in combination with existing discounts).

A ’Cuse Cash account can be established by any member of the ���ϲ����� community–student, faculty or staff. The funds are loaded via the or , and are used via the SUID card. Family members can add funds to their students’ accounts exclusively through the . ’Cuse Cash balances roll over from semester to semester. For students, if a balance remains at the end of the academic year, the funds are refunded to their Bursar account the week following Commencement.

Transportation

reduced campus shuttle schedules during the Thanksgiving break period. Safety escort services are available from 8 p.m. to 6 a.m. from Nov. 18-26 via the .

For those looking for help reaching their destinations over the break, the University provides to ���ϲ����� Hancock International Airport and the Regional Transportation Center (for buses and trains). Buses will run from 9 a.m. to 9 p.m. on Friday, Nov. 17, with pickup from Goldstein Student Center (South Campus), College Place and the Brewster/Boland/Brockway Complex. On Sunday, Nov. 26, buses will provide return transportation from the ���ϲ����� Airport/Regional Transportation Center from 9 a.m. to 9 p.m.

The ���ϲ����� Airport anticipates increased travel volume for air travelers this holiday season. Please note the following to help support your departure for break. It’s encouraged to arrive two hours before departure (especially for departures from 10 a.m. to noon and 4 to 6 p.m.).

Food Services

Many campus eateries will be closed or operate at limited hours over the break. To see the hours of operation for all locations, . Here are some options for where to eat on campus each day.

• Saturday, Nov. 18
  • Graham Dining Center, 8 a.m.-1 p.m.
  • Sadler Dining Center, 8 a.m.-1 p.m.
  • Shaw Dining Center, 8 a.m.-7 p.m.
• Sunday, Nov. 19
  • Shaw Dining Center, 10 a.m.-7 p.m.
• Monday, Nov. 20
  • Eggers Café, 8 a.m.-2 p.m.
  • Life Sciences Café, 8 a.m.-2 p.m.
  • Dunkin Donuts (Schine), 8 a.m.-2 p.m.
  • Shaw Dining Center, 10 a.m.-7 p.m.
  • Panda Express, 11 a.m.-3 p.m.
  • Tomato Wheel (Schine), 11 a.m.-3 p.m.
• Tuesday, Nov. 21
  • Eggers Café, 8 a.m.-2 p.m.
  • Life Sciences Café, 8 a.m.-2 p.m.
  • Dunkin Donuts (Schine), 8 a.m.-2 p.m.
  • Shaw Dining Center, 10 a.m.-7 p.m.
  • Panda Express, 11 a.m.-3 p.m.
  • Tomato Wheel (Schine), 11 a.m.-3 p.m.
• Wednesday, Nov. 22
  • Eggers Café, 8 a.m.-2 p.m.
  • Life Sciences Café, 8 a.m.-2 p.m.
  • Dunkin Donuts (Schine), 8 a.m.-2 p.m.
  • Shaw Dining Center, 10 a.m.-7 p.m.
  • Panda Express, 11 a.m.-3 p.m.
  • Tomato Wheel (Schine), 11 a.m.-3 p.m.
• Thursday, Nov. 23
  • Shaw Dining Center, 10 a.m.-7 p.m.
• Friday, Nov. 24
  • Shaw Dining Center, 10 a.m.-7 p.m.
• Saturday, Nov. 25
  • Graham Dining Center, 10 a.m.-7 p.m.
  • Sadler Dining Center, 10 a.m.-7 p.m.
  • Shaw Dining Center, 10 a.m.-7 p.m.
• Sunday, Nov. 26
  • Brockway Dining Center, Ernie Davis Dining Center, Graham Dining Center, Sadler Dining Center, Goldstein Student Center Dining, all open standard hours
  • Dunkin Donuts (Schine), 11 a.m.-3 p.m.
  • CoreLife Eatery, 1-7 p.m.
  • Halal Shack, 1-7 p.m.

Barnes Center at The Arch

Barnes Center at The Arch hours for health care, mental health, recreation and other facilities over Thanksgiving Break are available on the .

Reminder: Call 315.443.8000 for 24-Hour Support

Students experiencing a mental health crisis, seeking support for sexual assault or relationship violence, or needing urgent medical consultation can receive free confidential services 24 hours a day, seven days a week, by calling 315.443.8000. Routine consultations should hold until the next business day.

Libraries

The hours for ���ϲ����� Libraries facilities are as follows:

• Saturday, Nov. 18
  • Bird Library, 10 a.m.-6 p.m.
• Sunday, Nov. 19
  • Bird Library, noon-8 p.m.
• Monday, Nov. 20
  • Bird Library, 8 a.m.-8 p.m.
  • Carnegie Library, 8 a.m.-5 p.m.
  • King + King Architecture Library, 9 a.m.-5 p.m.
• Tuesday, Nov. 21
  • Bird Library, 8 a.m.-8 p.m.
  • Carnegie Library, 8 a.m.-5 p.m.
  • King + King Architecture Library, 9 a.m.-5 p.m.
• Wednesday, Nov. 22
  • Bird Library, 8 a.m.-6 p.m.
  • Carnegie Library, 8 a.m.-5 p.m.
• Thursday, Nov. 23-Friday, Nov. 24
  • No libraries open
• Saturday, Nov. 25
  • Bird Library, 10 a.m.-6 p.m.
• Sunday, Nov. 26
  • Bird Library 10 a.m.-midnight
  • Carnegie Library, noon-8 p.m.

Department of Public Safety

The Department of Public Safety is available to the campus community 24 hours a day, seven days a week, 365 days per year. The department can be reached at 315.443.2224 or by dialing 711 from any campus phone.

It’s a big change for students, one that, if not handled properly, could set them up for a lifetime of potentially unhealthy decisions involving food.

Deirdre Smith-Howard

Thankfully, for students who are struggling to maintain a healthy relationship with food, the employs two registered dietitian nutritionists: and , who have plenty of advice for students to develop healthy eating tendencies from their first day on campus.

“It’s a big transition for students. The change can bring both excitement and challenges. Many students are leaving home routines where there may have been more structure around meals. Students are now responsible for their own schedules and carving out time for meals. If students are not prioritizing meals, it can be easy to fall into bad habits where they may be skipping meals or eating out more frequently,” Smith-Howard says.

“There is so much that is new the first semester on campus, and eating in a dining hall is just one aspect of a student’s new reality. It’s a huge change and a different transition for each student, depending on their previous at-home food environment. A student who hasn’t previously made many decisions about what to eat each day might find it difficult to get into a rhythm with their eating patterns,” adds Douglas.

Finding Balance

Here are some important tips for students to consider when planning their meals:

• Smith-Howard recommends practicing good time management skills, finding ways to include a meal and/or a snack every three to five hours by keeping snacks on hand for busy afternoons and during long stretches when there are limited food options, including taking a meal to-go from the dining hall.
• Douglas recommends eating three meals a day as an effective strategy for balanced eating, healthy digestion and optimal energy.
• For students who feel overwhelmed by the wide variety of food options available in the dining hall, consult with the online dining menu ahead of time, incorporating a balance between foods that taste good and foods that are good for you, and mixing in an assortment of grains, protein, produce, fruits and vegetables with every meal.

Kristin Douglas

“A healthy eating pattern is flexible and balanced and includes eating regular meals and snacks. Focus more on foods to include versus foods to cut out,” Douglas says.

“I often talk to students about ‘work foods’ and ‘play foods.’ Work foods are nutritious and support health by providing us with good nutrients. Play foods might not have a significant nutrient profile but they are foods we enjoy based on taste and enjoyment. A healthy diet can include both fun and play foods,” says Smith-Howard.

Common Mistakes

Among the common mistakes they see students making: skipping out on meals, only eating a large meal in the evening, waiting until the last-minute to settle on a meal choice, eating while distracted (think popping potato chips into your mouth while binge-watching your favorite television show), and becoming too rigid with their diet that it negatively affects their physical and mental health.

What about the freshman or first-year 15, referring to the penchant for students to pack on 15 or so pounds their first year at college?

Douglas says it’s an “unsubstantiated notion that only serves to create added stress for students who are already going through an adjustment period. This concern can make eating even more difficult.”

Smith-Howard agrees that the first year of college is a “great time for young adults to practice self-care and create healthy habits around sleep, food and exercise. Mindful eating practices can also be helpful in establishing a healthy relationship with food.”

For students living off campus, Douglas stresses the importance of planning, shopping for and preparing their meals since “we often underestimate the time, effort and cost of preparing meals.” She recommends investing in a lunch box with a freezer pack, purchasing reusable containers to store leftovers, grocery shopping regularly and buying frozen fruits and vegetables.

If a student is struggling with food and dietary issues, the Barnes Center at The Arch offers that do not require a doctor’s referral and are covered by the student health and wellness fee. To schedule an appointment, call 315.443.8000 or visit the .

What will your main role be?

Ashley Russo-Leone

Ashley Russo-Leone: As assistant director of nutrition management, I will be focusing on developing nutritional programming for campus dining operations, disseminating training to staff and students as it pertains to nutrition and food safety, assisting with recipe creation and approval of menus, working one-on-one with students with special dietary needs/diets and nutrition-related questions, and facilitating relationships between students, managing chefs and dining facility management.

Tell me a bit about your background and past experience; what will you bring to this position that is unique to you?

Russo-Leone: I am coming from Upstate Hospital, so I have a very strong clinical nutrition background. I also used to work in product development and production for very large apparel companies, so I have a wide range of professional experience. Because of this, I can approach my new role with a lot of perspective. I have a lot of experience working as a dietitian, but also have a solid understanding of what goes on behind the scenes.

What drew you to ���ϲ�����? Do you have any special connections to SU or the ���ϲ����� area?

Russo-Leone: I grew up in Dewitt and my whole family lives in ���ϲ�����. I also completed my master’s degree at ���ϲ�����. I lived in Philadelphia and Manhattan for many years and did a lot of traveling around the world before coming back to ���ϲ�����. I love it here, it is my home.

What is your top goal for nutrition management as a part of campus dining and the University community?

Russo-Leone: I want ���ϲ����� to be the gold standard for food service and campus dining. There are so many opportunities to raise the bar and do some really cool, new, and fun things around food and the dining experience. I want our dining facilities to be a place the students are proud and excited to go to with their friends and spend time. I want our meals to be Instagram-picture-worthy and delicious too.

Who is your biggest inspiration? What motivated you to take this career path?

Russo-Leone: I completed my food service rotation with ���ϲ����� Food Services under Ruth Sullivan during my dietetic internship. I immediately knew one day I wanted this role. I loved the idea of both working one-on-one with the students on their dietary needs, while also being able to impact their nutrition on a larger scale by working cross-functionally with the whole University food service team.

What is a quote or philosophy that you live by?

Russo-Leone: This is easy. “All foods fit.” I don’t believe in diet culture and I think all types of foods have a place in our lives, if we want them to. Mealtimes should be enjoyable and food should make us happy AND healthy.

The Inn Complete is open Monday through Friday from 11 a.m. to 2 p.m. for an all-you-care-to-eat lunch buffet, featuring sandwiches, salad, soup, dessert and a hot entree of the day. The buffet costs $16.30 and includes water, tea and soft drinks. Credit cards, Dining Dollars and ‘Cuse Cash are accepted. Students with a meal plan (block or unlimited) may also choose to utilize one meal swipe for the buffet.

The venue held a soft opening on Sept. 9, prior to the football game vs. Western Michigan, to offer a pre-game snacking opportunity to anyone on campus. Throughout most of the remainder of the football season, the Inn Complete will be open on home football weekends to provide a convenient place to gather and grab a drink before the game.

The building has undergone significant upgrades. Air conditioning has been installed, the patio and interior (including the second-floor game room) have been renovated, and a cozy fireplace area is ready to keep guests warm on cold winter days! Additional renovations to the University’s former ski lodge will continue throughout the fall 2023 semester, including a new logo, new signage and a freshened exterior.

The Inn Complete will gradually expand its offerings and hours throughout the academic year while continuing to host catered events and departmental gatherings. for the most up-to-date information and hours. To book an event at The Inn Complete, contact Campus Catering at 315.443.3605.

When she was serving in the U.S. Navy as a culinary specialist, the ship frequently held sports jersey days, where the crew could wear their favorite player’s or team’s jersey for all to see. Rose was notorious for representing the Orange, with her two favorite jerseys belonging to former men’s basketball standout Carmelo Anthony and legendary men’s lacrosse star Mike Powell ’04.

Stephanie Rose

Little did Rose know that, years later, her future occupation would combine her love for the Orange with her passion for food services.

“Everybody knew I was from ���ϲ����� and that I bleed Orange. Whenever the men’s basketball tournament was playing [in the NCAA tournament], I’d have two screens going on my computer to watch the action. I’ve always loved ���ϲ����� and wanted to work for the University,” says Rose, who fulfilled that dream when she was hired by ���ϲ����� as a campus catering manager on Aug. 15, 2022.

In her role, Rose handles staffing for catered events on campus, overseeing roughly 200 student workers and student supervisors. Among the biggest on-campus events she’s led are the University’s annual Commencement weekend and Convocation celebrations, tailgates before home football games and the recent Veterans Summit held at the National Veterans Resource Center at the Daniel and Gayle D’Aniello Building.

Regardless of the size or scope of the event, Rose prides herself on ensuring that everyone in attendance enjoys themselves while feasting on carefully planned food selections.

“I know that the people are there to have fun and enjoy their get-together, and it literally makes my job when I see people enjoying themselves at an event. But I’m also all about making sure our students have the best possible experience. That’s my drive, that’s my goal. I especially love working events on the Quad for that reason. Our job is to make sure these students are having a great ���ϲ����� experience, and our staff is here to do whatever they can to play a small part in that experience,” Rose says.

Get to know Rose, a decorated member of the Navy who still is active within the U.S. Navy Reserve. Rose and her husband, Jon, an aviation electronics technician in the Navy, are the proud parents of twin 4-year-old boys Asher and Logan.

John A. Papazoglou

“John’s extensive experience in higher education combined with his deep understanding of hospitality and customer service will make him an immediate asset to ���ϲ�����,” says Chancellor Syverud. “As we continue to align our physical and operational infrastructure with our academic and student experience priorities, I am grateful to have someone of John’s caliber overseeing this important portfolio.”

Papazoglou has served as associate vice president of auxiliary and business services at Penn State since July 2017, responsible for multiple administrative units including ��housing and food services, the Bryce Jordan Center (a multi-use facility for academic programs and entertainment and sports events), hospitality services, transportation services, multimedia and print center, campus mail and the University Park Airport.�� He also served as the primary liaison for the Penn State Bookstore contract and the University’s pouring rights contract.

Prior to Penn State, Papazoglou spent more than two decades in the health care, restaurant and airline catering industries. He worked for Aramark Healthcare for 16 years, overseeing hospitality operations at eight hospitals in the largest nonprofit health care system in Texas, and was general manager of Richmond International Airport in Virginia earlier in his career.

“Throughout my career, as I’ve moved from hospitality to health care to academia, the goal has always been to raise the level of service excellence,” says Papazoglou. “I am excited to join ���ϲ�����, which has ambitious plans in place to sustain and create new, vibrant and welcoming experiences for students, faculty, staff and visitors to campus and off-campus activities and events.”

In his new role as COO, Papazoglou will oversee the non-academic units that interact most frequently with students and guests on campus, including housing, retail operations, catering and the commissary. He will provide oversight for such off-campus facilities as the Minnowbrook Conference Center, the Sheraton ���ϲ����� Hotel & Conference Center and Drumlins Country Club. He will work closely with other senior-level officers and directors in the development of objectives, new programs, goals, forecasts, and plans and budgets, as well as long-term and short-term planning of the University’s strategic, capital and operational plans.

A New Jersey native, Papazoglou earned a bachelor of science degree in business and economics from Lehigh University in Bethlehem, Pennsylvania, and a master of public administration from the University of Texas at Tyler.

Started by the University in the 1980s by then-Evangelical Chaplain Rev. T.E. Koshy, the celebration is intended to introduce new International Students to the American Thanksgiving experience. For nearly four decades, the event has served as a celebration of cross-cultural friendship, international community and fellowship. It is believed to be the only celebration of its kind on a college campus in the United States.

Students gather around Joe Sidoni, Associate Director of Drumlins Food and Beverage, as he carves the ceremonial turkey on the Goldstein Auditorium Stage. (Photo by Angela Ryan)

“The spirit of the dinner is the true meaning of giving thanks,” says Dr. Ruth Chen, Professor of Practice in the College of Engineering and Computer Science and co-host of the event. “As we come together to share this special meal, the action of gratitude is taking place.”

Many international students cannot travel home for the holidays, says Director of the Center for International Services Juan Tavares, event co-host. “This event gives international students an opportunity to feel that they are home, being able to come together and share dinner with so many fellow international students,” he says.

University Catering prepared and served a family-style meal with all the traditional fixings—including 600 pounds of turkey, 300 pounds of dressing, 16 gallons of gravy and 150 pumpkin and apple pies (with whipped cream, a delight for many of the students). Kosher and Halal turkey and vegetarian options were also served. Vendors from the greater ���ϲ����� area donated all of the food, linens and table decorations.

In addition to the logistics of preparing and serving such a large and important meal, Catering staff dealt with an unexpected challenge. Twenty minutes before the dinner’s 6:30 p.m. start time, the elevator to the auditorium broke down. All staff, including employees from the Schine food court, worked to push hot boxes out the front door of Schine, down the Einhorn Family Walk, down the ramps in front of Bird Library to Waverly Avenue and up the ramp into Goldstein Auditorium.

Regina Jones, member of the Oneida Nation Turtle Clan, who recently retired as Assistant Director of the University’s Native Student Program, helps a student during the dinner portion of the event. (Photo by Charles Wainwright)

A highlight of the evening was the ceremonial carving of the turkey on the Goldstein Auditorium stage. Students, with phone cameras in hand, eagerly crowded around Associate Director of Drumlins Food and Beverage Joe Sidoni as he carved the turkey—an annual tradition at the event.

As dinner was served and enjoyed, table hosts—faculty, staff and community members—engaged attendees in conversation and answered questions surrounding the traditions of Thanksgiving.

“Thanksgiving is about counting your blessings and appreciating your connections with others. Here at ���ϲ�����, we are blessed to have international students as part of our student body and our global network of alumni,” said Chancellor Syverud. “You bring unique perspectives that help us nurture a global outlook. You inspire dialogue across cultures and languages and traditions. You make friends with people who grew up very differently than you have. We learn as much from you as you do from your professors and mentors.”

Baptist Chaplain Devon Bartholomew gave the invocation. Native American Blessing was given by Regina Jones, member of the Oneida Nation Turtle Clan, who recently retired as Assistant Director of the University’s Native Student Program. Muslim Chaplain Amir Duric gave the benediction.

The Hendricks Chapel Choir, under the direction of José “Peppie” Calvar, performed two songs, “Run Toboggan Run” and “Go Tell It On the Mountain.” (Photo by Angela Ryan)

The Hendricks Chapel Choir, under the direction of José “Peppie” Calvar, Associate Professor of Applied Music and Performance and Assistant Director of Choral Activities in the Setnor School of Music, performed two songs, “Run Toboggan Run” and “Go Tell It On the Mountain.”

David Ojo, a graduate student in Chemical Engineering in the College of Engineering and Computer Science, says the dinner was his first Thanksgiving experience but certainly not his last. “It was quite an experience, the food, the atmosphere and above all the opportunity to connect with people of diverse cultures and backgrounds was something special to me,” he says. I understand the dinner is a long-standing tradition at SU, I hope it’s kept for a long time. God bless the organizers and all who have helped in keeping it going.”

“I enjoyed myself at the International Thanksgiving Dinner,” says Ameya Wakankar, a second-year Chemical Engineering graduate student in the College of Engineering and Computer Science. “The dinner was well organized and the food was delicious. I got a taste of the American Thanksgiving traditions and also got to meet some interesting people. I had a great time attending the event.”

Here is important information about the hours of operation for student services on campus during the Thanksgiving break period—Saturday, Nov. 19, through Sunday, Nov. 27. The ’Cuse Trolley will also offer transportation services to students traveling over break. Read on to learn more!

Transportation

Parking and Transportation Services has announced reduced campus shuttle schedules during the Thanksgiving break period. .

Food Services

Many of the popular campus eateries will be closed or operate at limited hours over the break. To see the hours of operation for all locations, .

Here are some options where to eat each day:

Saturday, Nov. 19

• Graham Dining Center, 8 a.m.-1 p.m.
• Sadler Dining Center, 8 a.m.-1 p.m.
• Shaw Dining Center, 8 a.m.-7 p.m.

Sunday, Nov. 20

• Shaw Dining Center, 10 a.m.-7 p.m.

Monday, Nov. 21

• Life Sciences Café, 8 a.m.-2 p.m.
• Dunkin Donuts (Schine), 8 a.m.-2 p.m.
• Panda Express, 11 a.m.-3 p.m.
• Shaw Dining Center, 10 a.m.-7 p.m.

Tuesday, Nov. 22

• Life Sciences Café, 8 a.m.-2 p.m.
• Dunkin Donuts (Schine), 8 a.m.-2 p.m.
• Shaw Dining Center, 10 a.m.-7 p.m.
• Panda Express, 11 a.m.-3 p.m.

Wednesday, Nov. 23

• Life Sciences Café, 8 a.m.-2 p.m.
• Dunkin Donuts (Schine), 8 a.m.-2 p.m.
• Shaw Dining Center, 10 a.m.-7 p.m.
• Panda Express, 11 a.m.-3 p.m.

Thursday, Nov. 24

• Shaw Dining Center, 10 a.m.-7 p.m.

Friday, Nov. 25

• Shaw Dining Center, 10 a.m.-7 p.m.

Saturday, Nov. 26

• Graham Dining Center, 10 a.m.-7 p.m.
• Sadler Dining Center, 10 a.m.-7 p.m.
• Shaw Dining Center, 10 a.m.-7 p.m.

Sunday, Nov. 27

• Dunkin Donuts (Schine), 11 a.m.-3 p.m.
• Halal Shack (Schine), 1-7 p.m.
• Skytop Marketplace (Goldstein), noon-8 p.m.
• CoreLife Eatery (Schine), 1-7 p.m.
• Dunkin Donuts (Goldstein), 11 a.m.-3 p.m.

Schine and Goldstein Student Centers

The Schine Student Center and Goldstein Student Center on South Campus will have .

Barnes Center at The Arch��

All Barnes Center at The Arch Thanksgiving Break hours are updated on the .

Recreation:

Saturday, Nov. 19, and Sunday, Nov. 20

• Barnes Center: noon-6 p.m.
• Pool and Climbing Wall: closed
• Esports: noon-4 p.m.
• Tennity Ice Skating Pavilion: noon-6 p.m

Monday, Nov. 21, and Tuesday, Nov. 22

• Barnes Center: 8:30 a.m.-6 p.m.
• Pool: 11 a.m.-2 p.m.
• Climbing Wall: noon-4 p.m.
• Esports: noon-4 p.m.
• Tennity Ice Skating Pavilion: noon-8 p.m

Wednesday, Nov. 23

• Barnes Center: 8:30 a.m.-6 p.m.
• Pool: 11 a.m.-2 p.m.
• Climbing Wall: noon-4 p.m.
• Esports: noon-4 p.m.
• Tennity Ice Skating Pavilion: noon-6 p.m

Thursday, Nov. 24

• Barnes Center, Pool, Climbing Wall, Esports and Tennity Ice Skating Pavilion are all closed.

Friday, Nov. 25

• Barnes Center, Pool, Climbing Wall, Esports and Tennity Ice Skating Pavilion are all closed.

Saturday, Nov. 26

• Barnes Center: noon-6 p.m.
• Pool and Climbing Wall: closed
• Esports: noon-4 p.m.
• Tennity Ice Skating Pavilion: noon-6 p.m.

Sunday, Nov. 27

• Barnes Center: noon-10 p.m.
• Pool: 4-8 p.m.
• Climbing Wall: 4-8 p.m.
• Esports: 4-8 p.m.
• Tennity Ice Skating Pavilion: noon-6 p.m.

Health Care, Pharmacy and Counseling:

Saturday, Nov. 19, and Sunday, Nov. 20

• Closed

Monday, Nov. 21-Wednesday, Nov. 23

• 8:30 a.m.-5 p.m.

Thursday, Nov. 24-Sunday, Nov. 27

• Closed

Crowley Family MindSpa:

Nov. 18-27

• Closed

Walters Pet Therapy Room:

Nov. 17-28

• Closed

Reminder: Call 315.443.8000 for 24-Hour Support

Students experiencing a mental health crisis, seeking support for sexual assault or relationship violence, or needing urgent medical consultation can receive free confidential services 24 hours a day, seven days a week, by calling 315.443.8000. Routine consultations should hold until the next business day.

Libraries

Saturday, Nov. 19

• Bird Library, 10 a.m.-6 p.m.

Sunday, Nov. 20

• Bird Library, noon-8 p.m.

Monday, Nov. 21

• Bird Library, 8 a.m.-8 p.m.
• Carnegie Library, 8 a.m.-5 p.m.
• King + King Architecture Library, 9 a.m.-5 p.m.
• Law Library, 8 a.m.-5 p.m.

Tuesday, Nov. 22

• Bird Library, 8 a.m.-8 p.m.
• Carnegie Library, 8 a.m.-5 p.m.
• King + King Architecture Library, 9 a.m.-5 p.m.
• Law Library, 8 a.m.-5 p.m.

Wednesday, Nov. 23

• Bird Library, 8 a.m.-6 p.m.
• Carnegie Library, 8 a.m.-5 p.m.
• Law Library, 8 a.m.-5 p.m.

Thursday, Nov. 24-Friday, Nov. 25

• No libraries open

Saturday, Nov. 26

• Bird Library, 10 a.m.-6 p.m.

Sunday, Nov. 27

• Bird Library, reopens at 10 a.m.
• Carnegie Library, noon-8 p.m.

Department of Public Safety

The Department of Public Safety is available to the campus community 24 hours a day, seven days a week, 365 days per year. The department can be reached at 315.443.2224 or by dialing 711 from any campus phone. You can also download the for convenient tools to help keep you safe on campus.

Traveling for Thanksgiving Break?

For those looking for transportation, the to ���ϲ����� Hancock International Airport and the Regional Transportation Center (for buses and trains). The schedule is as follows for departing travel:

• Friday, Nov. 18, 9 a.m.-6 p.m.
• Saturday, Nov. 19, 9 a.m.-6 p.m.
• Sunday, Nov. 20, 9 a.m.-2 p.m.

Pick-up Location: College Place

Time: Every hour on the hour

Drop-off to Regional Transportation Center: 20 minutes past the hour

Drop-off to ���ϲ����� Airport (north terminal): 35-40 minutes past the hour

For return travel, pick-up at the airport and Regional Transportation Center, with drop-off at College Place, will be provided on Sunday, Nov. 27, from 10 a.m. to 10 p.m. (also from the airport’s north terminal).

“Over the past year, we have studied the daily traffic flow in the food court,” says Kris Klinger, senior associate vice president for Auxiliary Services. “We know that students tend to head directly to Main Campus in the morning and then return to South Campus as the day goes on. Our new hours will provide a high level of service to our students when they need it most.”

Starting Aug. 27, Goldstein Dining will be open from 11 a.m. to 11 p.m. daily. From 11 a.m. to 8 p.m., Dunkin’ will offer its full range of coffee and breakfast products, and customers will be able to select from enhanced grab-and-go meal options, including entrée meals that can be consumed on-site or kept packaged and re-heated at a later time.

The busiest time of day at the food court, 4 p.m. to 8 p.m., will see four other options open for customers: La Naranja (a Chipotle-style bowl concept), ’Cuse Chicken (fried chicken sandwiches, taking the place of the now-departed Burger King stand), the Tomato Wheel (pizza), and Freshens (smoothies).

After the dinner crowd thins at 8 p.m., the interior of the food court will close to the public. Food Services will work with its partner Grubhub Campus to provide late-night food options from 8 p.m. to 11 p.m. Customers can utilize Grubhub Campus to order ahead for pick-up or delivery. A walk-up window will also remain open, and students can use the Grubhub app or a digital kiosk to place orders on-site at Goldstein.

In addition to the food court, Goldstein Marketplace on the building’s second level will open daily from noon to 10 p.m. On top of the snacks and room essentials the store has stocked in previous years, students will be able to purchase pre-made meals and meal kits using their Meal Plan Dining Dollars and ‘CUSE Cash.

As always, Food Services is eager to receive feedback from students who utilize the food court at all times of the day. The department has had to re-think many of its traditional services and hours over the past two years due to the ongoing staffing shortage in Food Services, Klinger said. By shifting the schedule, the department will be able to improve the quality and frequency of new concepts and menu items, with an eye toward a full-scale renovation and reinvention of the culinary options at Goldstein over the course of the next few years.

“Hearing from our customers helps us provide options that meet students’ needs,” says Klinger. “This year, we’ve been able to add prepacked meals and kits and a new chicken option, and we are already planning for what could come next.”

Sadler Dining Center (Photo by Marilyn Hesler, staff photographer)

After extensive engagement with students and families, ���ϲ����� will adjust its meal plan offerings for the 2022-23 school year and beyond. Meal plan eligibility will continue to vary by the student’s year and their on-campus housing selection. Housing, Meal Plan, and I.D. Card (HMPID) Services has , to help students and their families make the appropriate meal plan selection.

2022-23 Meal Plans

Meal plans available this year are:

• First-year students can select one of two unlimited meal plans, the Blue Unlimited or Orange Unlimited. The difference between the two plans is the amount of Meal Plan Dining Dollars, which can be used for food purchases at campus cafés and Schine Dining. The standard (Blue) plan comes with $100 of Dining Dollars each semester, while the Orange plan will include $330 each semester. The price of the default plan for first-year students living in a North Campus residence hall, the Blue Unlimited plan, will decrease for the 2022-23 academic year.
• Second-year students and above will continue to have access to block meal plans.
  • Second-year students living in a North Campus residence hall can select either of the unlimited options or the Block 130 plan, which also provides $200 Dining Dollars each semester.
  • Third- and fourth-year students living in North Campus residence halls can additionally choose the Block 85 plan with $200 Dining Dollars per semester.
• Students who live on South Campus, in the Skyhall residence halls or off campus—who will eat the majority of their on-campus meals at Goldstein Student Center or other Food Services retail locations—may choose to select a plan solely consisting of Meal Plan Dining Dollars.

Students on unlimited plans will be able to swipe into a campus dining center (Ernie Davis, Shaw, Sadler, Graham and Brockway) as often as they would like—increasing flexibility for students who may just want to pop in to grab a coffee or a muffin for breakfast before class, or to return to the dining center to grab an ice cream after dinner.

Responding to Feedback

Kris Klinger, senior associate vice president for auxiliary services, which includes the Housing, Meal Plan, and I.D. Card Services office, says the changes to the meal plan system were largely informed by student and family feedback. “We want to be as responsive as possible to our students’ needs. The best way to do that is to apply their feedback by adding more flexibility and variety to our plans,” he says. “We are confident our students will experience greater dining satisfaction with the revised meal plans and encourage our community to continue providing candid feedback.”

Beginning in the 2023-24 academic year, the unlimited option will become the default option for all first- and second-year students living in North Campus residence halls. “Dining centers should be spaces where students gather with their friends and build community. No one should be worrying about not having enough swipes,” says Klinger. “Setting the unlimited option as the meal plan for all first- and second-year students on North Campus—and lowering the price of that plan—helps address those concerns.”

Dining Center Upgrades

Also underway is a series of improvements to the five campus dining centers, some of which were piloted in the Spring 2022 semester, and others will be introduced starting in fall 2022. Under the direction of Jon Webster, executive director of hospitality, and Eamon Lee, Food Services’ executive chef, the Food Services department will introduce a series of franchise-style concepts at every dining center. In response to feedback received from the student-led Food Services Accountability Committee, the new concepts reflect how students prefer to eat—at restaurants (like Chipotle or CoreLife Eatery) that allow for customization of each order and quick service.

The first to be introduced on campus in spring 2022 was La Naranja, a Chipotle-style bowl concept. It was followed by a fried chicken sandwich concept and a breakfast burrito concept. Additionally, students expressed concern that they didn’t have time between classes to stop in and eat a sit-down lunch. As a result, Food Services began offering a sandwich, wrap and salad grab-and-go station at Ernie Davis, the dining center closest to the center of campus.

More enhancements will debut in August, says Webster, who received a weekly feedback report from the Food Services Accountability Committee throughout the Spring 2022 semester.

“We want to meet our students where they are,” Webster says. “The adjustments to the meal plan are one part of the effort, but other, equally-important parts, are the type and quality of food that students access through their meal plan, and the speed at which that food is delivered.”

Edit Meal Plan Selections Beginning June 3

New and returning students can edit their meal plan selection on the MySlice Housing self-service page beginning June 3. Students can alter their meal plan choice up until the end of the second week of the Fall 2022 semester, though any student who feels they need a more robust meal plan can always increase the number of meals they need throughout the semester.

Students and their families can learn more about meal plans on the . . Questions about meal plans? Contact housing@syr.edu or call 315.443.2721. Questions about Food Services? Email mealtalk@syr.edu.

Bird Library’s lower level, first floor and second floor will remain open 24 hours a day, while floors three through five will stay open until 2 a.m. Carnegie Library will be open until 2 a.m. during finals week.

Thanks to feedback provided by students in the Library and online, free coffee will be available (while supplies last) in Pages Café in Bird Library��starting at 3:30 p.m. on Thursday, May 5, Friday, May 6, Monday, May 9, and Tuesday, May 10. The coffee is provided courtesy of�����ϲ����� Food Services.

Sue Bracy

In many ways, Sue Bracy’s career growth at ���ϲ����� Food Services parallels the growth of the department.

When she began her career at ���ϲ����� in August 1987, the department’s retail footprint was miniscule: only three cafes. She was hired to supervise the three cafes, never envisioning how large the department would grow.

Over the next three decades, her career would take her from those cafes, to vending, then to Kimmel Food Court, the Goldstein Alumni and Faculty Center Restaurant, Catering Services, Goldstein Student Center and, finally, to leading the opening of the sparkling new food court at the renovated Schine Student Center.

“You can’t spell ���ϲ����� without S-U-E,” says Jon Webster, executive director of hospitality. “Her fingerprints are all over our department and the University in an extremely positive, selfless way.”

Proud alumna

Bracy’s ���ϲ����� roots run deep. Her mom worked at the Carrier Dome for 25 years as the administrative assistant for then-director Pat Campbell. Her sister worked at Hendrick’s Chapel. Her family has had season tickets for over 35 years and she’s a proud alumna herself.

Bracy graduated from the University in May 1986 with a major in child development and a minor in psychology. While she acknowledges that a degree in child development doesn’t typically lead to a career in food service, Bracy had worked at McDonald’s throughout her time in college and had actually earned 12 college credits through Hamburger University, the company’s Chicago-based training program.

Once she started her career at ���ϲ�����, her hard work and obvious leadership skills meant that she steadily gained more responsibility. Bracy was promoted several times, and eventually took on the role of co-director of Food Services in 2016.

“I’m often awestruck as to how Sue managed balancing a genuine concern for employees while maintaining the many policies and guidelines of the University and adhering to the rules of our union contract,” says Michelle Schieder, the campus’s SEIU co-chief steward of the food service division, who worked alongside Bracy for most of her career. “She wore many hats and wore them well. She managed a piece in catering, the Dome, retail sales, dining centers and negotiations.”

Dealing with the pandemic

There were ups and downs over her 35 years. The fun came in catering special events and designing themed events and special parties for alumni. Stress was there too, especially managing the Food Services department through a global pandemic. She and her team worked nearly non-stop when Schine Dining reopened in spring 2021, in the middle of the COVID-19 pandemic.

Her co-director at the time, Mark Tewksbury, will always remember the care she showed for Food Services staff members at the uncertain outset of the pandemic. Her employees were all designated essential workers who needed to be on campus every day.

“I’ll never forget the long hours as we navigated the start of the pandemic,” Tewksbury said. “Sue’s concern for the safety of our team while maintaining service to students who remained on campus was immeasurable.”

“We had no written procedures for how to do that,” Bracy says. “It was just a lot of creative maneuvering. COVID was a constant learning experience, one where people stepped way out of their job descriptions just to get the job done.”

It is those memories that will stay with her, she says. How hard the members of the Food Services department work. How much they care about the University and the people here.

“There are some long-time employees here that are just great,” she says. “These are the people who are the backbone of Food Services.”

Positive influence

Among her employees, Bracy’s guidance and her willingness to lead are what they will treasure about her time at ���ϲ�����.

“Under Sue’s direction, I was able to maximize my skills, because she constantly encouraged me to try new things,” says Keone Weigl, Food Services’ marketing manager. “Her management style gave me the confidence to become the best version of myself and a better employee for ���ϲ�����. I feel extremely fortunate to have had the chance to work with Sue.”

“Sue has always been tireless in her pursuit of making everyone around her know that she is in it right along with us,” says Catherine Brozaitis, supervisor of Schine Dining. “Sue has been such a strong and positive influence on so many, and most consider her their mentor. Sue has garnered respect by the example she has set for all of us.”

Though her official last day at the University was at the end of February, she hasn’t left campus forever: she’s agreed to stay on as a temp to help the understaffed department recruit, hire and train new employees.

Stepping away from the hectic day-to-day operations of the department has meant that she’s able to spend more time with her family, especially her elderly father. Her influence will live on in the Food Services department, including with its new leader, Webster.

“I wanted to be a part of charting the future course of ���ϲ����� Food Services with her,” says Webster. “I cannot imagine being successful in this position without her guidance and counsel, and I wish her well as she moves to the next chapter of her life.”

’Cuse Works encouraged campus community members to nominate undergraduate and graduate student employees who have made an impact on campus through their work, as well as the student employee supervisors and departments who have made a difference in the student employee experience. Winners were decided by the .

“As we step back and acknowledge the profound and meaningful impact that ���ϲ����� student employees have had on their respective departments, this year’s nominees were instrumental in getting new initiatives off the ground, improving workflow processes, and championing the University’s highest priorities,” says Kate Mercer, career exploration specialist in Career Services, who served on the recognition committee.

Graduate Student Employee of the Year: Joshua Davidoff ’21, G’22, Institutional Effectiveness and Assessment

Joshua Davidoff

“Working at the IEA (Institutional Effectiveness and Assessment) office has truly been an honor. I get to come to the office and collaborate withpeople who value hard work, excellence, and strive to make the lives of the people at ���ϲ����� better. I’ve had the privilege to work for Melissa, Victoria, Trish and others and learn from them. I was and continue to be given the opportunity to grow and develop my skills far beyond what I would have ever imagined when I first took this job. Moreover, I’ve been able to take the knowledge I’ve learned in my coursework and apply it to my duties within the IEA office. I could not have envisioned a more ‘perfect match,’ between my job at IEA, my master’s degree, and the people I work with/for.

I want to thank Melissa, Victoria and Trish for the nomination, and I am humbled to receive this recognition. As well as the entire IEA office, including the students whom I work with every day, for enabling me to be successful. Mark Twain said, ‘Find a job you enjoy doing, and you will never have to work a day in your life.’ The sentiment could not apply more to me.”

Undergraduate Student Employee of the Year: Tony Ruscitto ’22, Institute for Veterans and Military Families

Tony Ruscitto

“It goes without saying this, but I would like to express how truly honored and humbled I feel, to know amongst the hard working and dedicated undergraduate students at this University, that I was selected for this award. Please know, that as much as this award might reflect my own efforts, it also illustrates the dedication ���ϲ�����, its faculty and staff have towards students, especially Student-Veterans.

To my supervisors at the IVMF (Institute for Veterans and Military Families), Kim, Kristen and Kayla: thank you for always being a source of inspiration, guidance and support as an undergraduate student here at ���ϲ�����. If ���ϲ����� as a whole represents the #1 place for vets, then please know, for this student-veteran that you have been and continue to be a vital part of what makes that true for me every day I come to work. It has been and is now, an honor to work amongst all of you, as I have found nothing but success in all my endeavors under your leadership.

To Paul and ���ϲ����� Ambulance (SUA): thank you for providing a place where a student-veteran, longing for that sense of camaraderie and an adrenaline rush helping others can always be found. When I lost my military identity in the transition to student-life, SUA provided me a second life, having somewhere to belong, and a new way to help our community in the fall of 2019. One which I am particularly thankful for.

My family, who have always taught me the value of having a strong work-ethic, were clearly right all along.

Thank you all, for your consideration and for honoring me with this award. I will be sure to continue and refine my efforts, to earn this every day.”

Student Supervisor of the Year: Samantha Trumble, Assistant Director, Center for Learning and Student Success

Samantha Trumble

“I am incredibly grateful to be recognized as Student Supervisor of the Year. I am humbled that so many of my student employees felt I deserved this award. Students now know that when they come to work with me, they will always have someone to turn to during their time at ���ϲ����� and beyond.

The timing of this award comes at one of the most bittersweet times of the semester, as so many of my employees are graduating. I get great enjoyment from watching them all grow and develop into not only excellent students and workers, but amazing human beings. As they continue their journey, I hope that they know that each and every one of them has impacted my life as much as I have theirs. Thank you to all my starfish!

Student Employment Department of the Year: Food Services

“Food Services hires over 1,200 students in our dining centers, cafes, food courts and catering. Students get real-life experience learning new skills including time management and communication. Our student employees are the backbone of our operation. Their dedication and willingness to learn are a great support to our whole operation. We want to thank and recognize our staff members Deena Capria, Vera Gibbs, Anna Galanaugh, Lynne Mowers, Sydney Pajack, Lisa Garvey, Lindsley Kimball and Annie Puglisi, who put in many hours coordinating the hiring, training and scheduling for all our students,” says Jon Webster, executive director of hospitality services.

Food Services is awarded “Student Employment Department of the Year.”

–Story by Isabella Podgorski ’22, College of Visual and Performing Arts

Dropping off boxed food to the Greater Southside Neighborhood Association, one of the eight agencies FRN partners with in the local community.

After the dining centers close, as most students are scattering back to their residence halls, to the library to study or toward other late-night activities, volunteers with the Food Recovery Network (FRN), a student organization comprising members from SUNY College of Environmental Science and Forestry (ESF) and ���ϲ�����, spring into action.

The premise of their work is simple: to recover as much leftover, untouched food as possible from on-campus dining centers and deliver it to its eight partner agencies located throughout the greater ���ϲ����� community. In 2021, FRN volunteers recovered 21,985 pounds (almost 11 tons!) of food, contributing around 18,320 meals to neighbors in need.

The organization’s president, Adri Virag ’25, says she got involved with FRN during her first year at ���ϲ����� after observing the contrast between campus and nearby city neighborhoods. “One of the first things I did when I arrived in ���ϲ����� was bike around the areas surrounding campus. I was surprised by the extreme disparity between University Hill and other parts of the city,” she says. She sought to educate herself about food insecurity and food deserts in different neighborhoods around ���ϲ����� and was moved to action.

Food Recovery Network volunteers, some of whom are pictured in Graham Dining Center, recovered nearly 11 tons of food from on-campus dining centers in 2021.

“I worked at Graham Dining Center at the time, and it was tough to see trays of good food that had to be thrown away at the end of the day,” she says. “Eventually, a colleague, Shallythaw Da, and I got to figuring out how to move the food to the local neighborhoods that needed it.”

This led Virag to learn that the Food Recovery Network, a national organization with chapters on over 180 college campuses across the United States, was already active on the ���ϲ����� and SUNY ESF campuses. Within a couple weeks, recoveries were set up every day of the week at Graham with the help of volunteers from Campus Connect, a student organization overseen by the Lutheran Campus Ministry.

“I absolutely love the process of a Food Recovery run, and how practical it is,” Virag says. “You show up to the dining hall with friends, pack food and deliver it directly to shelters or churches. There, you learn where the food is going and connect with those receiving it.”

FRN tables on the Quad during the Fall 2021 Involvement Fair.

Today, Virag serves as the organization’s president, spending about seven hours a week on FRN to ensure that it’s expanding in a balanced way and supporting its e-board members—Elliot Salas ’24, vice president and dining center coordinator; Kara Mueller ’23, volunteer coordinator; Allison Schwartz ’25, social media; Kelsey Bares, agency coordinator (SUNY ESF); Lauren McNamara ’21, G’22, treasurer; and Zander Leff ’25, secretary.

She says her focus this year has been to expand the number of agencies FRN donates food to. Its network of partners experienced some minor setbacks during the COVID pandemic as a number of agencies dwindled in capacity and stopped accepting hot food donations for a time. “I scoured ���ϲ����� for new organizations to accept recoveries,” Virag says. “We knew there were hungry people out there, it was just a matter of finding places to distribute the food.” These partners consist of shelters, rehabilitation facilities, women’s homes, food pantries and church communities.

That is how the group connected with the Greater Southside Neighborhood Association, a young food pantry started by a retired New York Police Department officer that provides boxed meals to anyone who stops by. “Their founder, Jackie Lasonde, is one of the most inspiring people I’ve met in ���ϲ�����. She moved here recently, but she knows everything about ���ϲ�����, and stays up late to help pack any recovery that we bring in,” Virag says.

This semester, FRN has had more than 80 active volunteers who work a combined total of around 100 hours per week, in addition to support from dining center staff and partner agencies. As the FRN continues to expand, the organization is always looking for more people from the campus community to get involved. Volunteers can consist of a group of friends, or student organizations on campus looking to give back.

“Since broadening our agency network, we now have the capacity to cover every day of the week, from every dining hall,” Virag says. “We need six more runs covered, or around 30 more volunteers. We have a particular need right now for drivers, but anyone with or without a car is welcome to join!”

NOMAS volunteers gather up uneaten food during a recent recovery.

Virag and several other e-board members are studying architecture, so there is lots of connectivity between FRN and the School of Architecture. Recently, 20 volunteers affiliated with the National Organization of Minority Architecture Students (NOMAS) helped recover an additional 537 meals on top of FRN’s typical weekly schedule, showing the power of how extra hands can make a big difference. Virag says many of the NOMAS volunteers expressed how eye-opening the experience was for them. “Their reactions revealed to me our role in creating experiences that can have a profound influence on people’s sense of citizenship.”

Angela Noon, Food Services manager at Graham Dining Center, is the staff advisor to the group and helps coordinate with other dining center managers to ensure that collections run smoothly for FRN volunteers and troubleshoot any concerns that may arise.

“We have families and individuals in need of nutritious meals right here in ���ϲ�����,” she says. “We are fortunate to have an abundance of healthy and delicious food in our dining centers that can help cover the gaps in the community. FRN is an opportunity for students and other volunteers to build involvement and connectivity within our community and find common ground with each other.”

Those interested in volunteering with FRN should email Zander Leff at frnesfsu@gmail.com; shifts begin every day of the week at 8 and 9 p.m. and take up to two hours. To learn more about the organization’s incredible work, follow the FRN on or .

STARS, a self-assessment, incorporates that improve report quality, protect the credibility of the program and provide a fair and transparent means for resolving questions about the accuracy of reported data.

The University has been a member of as a Carbon Commitment campus focusing on reducing our greenhouse gas emissions and achieving carbon neutrally by 2040. The University has a clear roadmap to implement and increase sustainability across campus by using the STARS reporting system.

All produce grown in Pete’s Giving Garden, the University’s campus garden, supports two food pantries on campus.

In its second STARS submission, the Univesity had a Silver Rating of 61.49 points, with a stated goal of continuing to increase sustainability across campus by utilizing STARS as a roadmap and benchmarking tool. Sustainability Management will help guide departments and the assorted schools and colleges on how to increase sustainability in their areas.

“Academics increased the number of courses that include sustainability or are a sustainable class by 13 percent over the past few years. I was truly amazed at the number of sustainable products being purchased and used on campus. I look forward to when sustainable supplies are the standard and not the exception,” says Melissa Cadwell, the University’s sustainability coordinator responsible for compiling the information in the STARS report.

Campus sustainability and energy conservation measures have consistently increased over the years, with the University purchasing more renewable energy certificates, offsetting electricity usage from 35% to 45%, mitigating 40,277,814 kWh’s per year.

The campus installed its first solar thermal system on 160 three-bedroom apartments utilizing solar energy to heat the water, saving approximately 300,000 kWh’s per year or 213 metric tons of Carbon Dioxide Equivalent (CO2) a year. Additionally, 139 solar panels were installed on the roof of the Schine Student Center in 2020, generating 66,000 kWh per year while saving approximately 46.8 metric tons of CO2,

Since 2015, the University has also seen:

• Food Services supporting sustainability and sustainable food through Meatless Mondays while adding a ��to campus
• Adding LED energy-efficient lighting on campus
• University Purchasing buying 99 percent of the campus’s office paper from post-consumer recycled paper or -certified content paper
• Campus as a Lab for Sustainability grant funded 25 campus projects for faculty and students who research ways to help make the campus climate neutral
• Campus Grounds department adding two electric lawnmowers to its fleet of equipment
• Sustainability Management has partnered with Hendricks Chapel to sponsor a food pantry in its space on South Campus. All produce grown in Pete’s Giving Garden, the University’s campus garden, supports the two food pantries on campus.

“This marks the completion of our second AASHE STARS rating and illustrates our campus community commitment as outlined in our Climate Action Plan and our goal of climate neutrality,” says Pete Sala, vice president and chief campus facilities officer. “The silver rating was earned through planning and continued efforts of our campus community and showcases our continued progress towards sustainability. We need to thank our campus community for their hard work in helping us become an even more sustainable campus.”

With more than 900 participants in 40 countries, AASHE’s STARS program is the most widely recognized framework in the world for publicly reporting comprehensive information related to a college or university’s sustainability performance. Participants report achievements in five overall areas:

• Academics
• Engagement
• Operations
• Planning and administration
• Innovation and leadership

The program is open to all institutions of higher education, and the criteria behind a STARS rating are transparent and accessible to anyone. Because STARS is a program based on credits earned, it allows for both internal comparisons as well as comparisons with similar institutions.

“STARS was developed by the campus sustainability community to provide high standards for recognizing campus sustainability efforts,” says AASHE Executive Director Meghan Fay Zahniser. “���ϲ����� has demonstrated a substantial commitment to sustainability by achieving a STARS Silver rating and is to be congratulated for their efforts.”

Started by the University in the 1980s by the late Rev. T.E. Koshy, the celebration is intended to introduce new international students to the American Thanksgiving experience. Last year’s dinner was held virtually due to the COVID-19 pandemic; this year’s attendees will gather in the Schine Student Center’s Goldstein Auditorium for the celebration, as the tradition has been in previous years.

Students top pumpkin pie with whipped cream during the 2019 International Thanksgiving Celebration.

The meal, provided by Food Services, is served family-style and will include traditional Thanksgiving fare such as turkey and dressing, cranberry sauce and pumpkin pie. Table hosts—faculty, staff and community members—will engage attendees in conversation and answer questions about the history and traditions of Thanksgiving.

“The International Thanksgiving Dinner has been a meaningful and rewarding experience for the ���ϲ����� community,” says Dr. Ruth Chen, professor of practice in the College of Engineering and Computer Science, who will co-host the celebration with Center for International Services Director Juan Tavares. “As a former international student myself, I can appreciate the opportunity the new international students have to learn about an American tradition by sharing a truly American holiday in a welcoming and supportive environment.”

“I have fond memories of my first Thanksgiving dinner experience when I was invited to Chicago to visit my friend’s parents,” says Tavares. “The wonderful experience was not so much about the food but about the reasons to celebrate, counting the blessings upon us, sharing with the family and learning about the initial reasons that brought together colonists and Indigenous people as they generously shared their fruitful harvest. The SU tradition of 37 years hosting this dinner is a testament of our commitment to bring people of different cultures together and kindly share together a meal and fellowship.”

Invitations to the celebration have been sent to first-year international students. For questions or more information, contact Kelley Champa at 315.443.4439 or��kachampa@syr.edu.

Eamon Lee

Food Services has hired a new executive chef with deep roots in the Central New York region. Chef Eamon Lee brings over three decades of experience in the food services industry to the University. In the near term, Eamon will look to create a culinary training program for the Food Services department. He will also be listening to student, staff and faculty feedback as his team crafts menus and concepts for the University’s dining centers, cafes, and catering and concessions operations.

“Eamon has a depth of experience, passion and energy we are lucky to have at ���ϲ�����,” says Jon Webster, executive director of hospitality. “He has worked in food service operations of all sizes. He has deep roots in and a strong passion for all things ���ϲ�����.”

A Central New York native, Eamon started his career in high school at age 16 as a dishwasher and cook at The Wellington House in Fayetteville. He has worked at several iconic CNY establishments, including the Brewster Inn and The Lincklaen House in Cazenovia and in 1995, he was the opening sous chef at The Arad Evans Inn.

After a year in Manhattan working with two James Beard Award-winning chefs, he returned to ���ϲ����� and accepted his first executive chef position at 238 Bistro (now Bistro Elephant) in Armory Square. In 1999, he became the executive chef at the Century Club of ���ϲ�����, where he remained for 10 years.

In 2008, he took his career to food service distribution as a culinary director and kitchen design consultant, advising independent restaurant owners and chefs throughout upstate New York. He remained there until the executive chef position at the University opened.

When not working, Eamon enjoys the outdoors and traveling with his wife Amie, herself a ���ϲ����� alumna, and biking, canoeing, bee keeping, foraging, gardening, fly-fishing, or building fine furniture.

Trendowski and her husband, Ray, are the parents of six children. In 1995, after being a stay-at-home mom for 15 years, Shirley came to work for Food Services with one purpose—to take advantage of the University’s dependent tuition benefit. Her youngest child was 2 years old at the time. After a year, she decided to start taking classes herself using the remitted tuition benefit. She began by taking courses that interested her, two classes per semester, with the goal of earning an associate’s degree.

The Trendowski family, pictured from left, Mike, Ed, Ray, Shirley, Andrea, Tom, Matt and Joe.

A lifelong learner and lover of education, Trendowski didn’t stop there. She went to the University’s Career Services and took a test to determine what career would be best for her. She took that first step and never looked back. Over the next 12 years, she went on to earn that associate’s degree (2001) and bachelor’s (2005) and master’s (2008) degrees in social work from the Falk College of Sport and Human Dynamics and a certificate of advanced studies in women’s and gender studies (2007) from the College of Arts and Sciences. She also completed social work internships at Rosewood Nursing and Rehabilitation Center and the ���ϲ����� Veterans Administration Hospital. And she did it all while working full-time—she has worked in every dining hall and snack bar operation at the University over the past 26 years—and raising six very active, involved children. For many years, Shirley and Ray (who coached baseball and basketball) worked opposite shifts to make it all work.

Trendowski overcame many obstacles over the years—working multiple jobs in food service and changing her shifts five different times—to complete her degree. “I was not going to be deterred from my goal,” she says. She was a pioneer and believes she was the first person in Food Services to receive a master’s degree after starting from scratch with no college credits.

“I planned out what classes I was going to take each year and how I was going to fit them into my schedule,” Trendowski says. “I would have a calendar on my wall to indicate when assignments were due.” Not a moment was ever wasted during the day. Trendowski took her textbooks to her kids’ sporting events and to study during the 30-minute wait time after the administration of allergy shots. “I also made sure never to miss work,” she says.

All six of her children earned bachelor’s degrees through ���ϲ�����’s dependent tuition benefit, all while watching their mom make so many sacrifices to earn her own degrees. “I offered my kids $50 for any semester they could beat my grade point average, and I gladly only paid twice,” she says. Her son, Joseph, skipped his own graduation for his bachelor’s degree so he could attend his mother’s graduation in ���ϲ�����.

Trendowski is every bit the proud mom when she talks about her children and their chosen life journeys—she is particularly proud that all have gravitated toward education and service to others, calling it the “mind, body, soul connection.” They have even co-authored papers together across different disciplines.

Shirley Trendowski, second from left, is pictured with Otto and her colleagues at Eggers Café.

Her oldest son, Edward, earned a bachelor’s degree in French from Hartwick College. He earned a master’s degree in religion from St. Joseph’s College and a Ph.D. in theology and religious studies from Catholic University (completing it after 10 years and six children). He is the director of faith formation for the Diocese of Providence, Rhode Island, and teaches part-time at St. Joseph’s College.

Her second son, Joseph, earned a bachelor’s degree in business and an MBA at Alfred University, and a Ph.D. in business management and international business at Old Dominion University. He currently teaches at DePaul University in Chicago.

Michael, her third son, earned a bachelor’s degree in chemistry from Alfred University and a master’s degree from the State University of New York (SUNY) at Cortland. He is a high school chemistry and physics teacher and track coach who has led his athletes to state and regional championships (even during the COVID pandemic). He is married to Newhouse alumna and Emmy Award-winning reporter Isabel Sanchez G’17, a reporter at Channel 10 in Philadelphia (the No. 4 media market in the nation).

Trendowski’s daughter, Andrea, tripled majored in communications, psychology and business at Clarkson University. She is a stay-at-home mom of three children, and until recently was a local leader in MOPS International, an organization for stay-at-home mothers.

Her fifth child, son Thomas, earned a bachelor’s degree in physical education and health from ���ϲ����� in 2012, in the first year of the combined major. He went on to earn a master’s degree and Ph.D. in kinesiology at the University of Illinois Urbana-Champaign. Thomas played football at tight end for the Orange, was on the Big East All-Academic Team several times and was a member of the 2011 Pinstripe Bowl winning team. Thomas’ affiliation with ���ϲ����� began early—in second grade, he took part in research in remedial reading led by Professor Benita Blachman in the School of Education and participated in a follow-up study 10 years later.

Her youngest child, Matt, earned a bachelor’s degree in biology from the College of Arts and Sciences in 2014 in three years, earning the Donald G. Lundgren Memorial Award, the biology department’s highest honor. He received his master’s degree and Ph.D. in cancer biology at the University of Chicago, where he has also earned awards for his research and for volunteering. He is a second-year medical student at Wayne State University. He started his body of research as an undergraduate at ���ϲ�����, presented abroad as an undergraduate and has 31 publications in medical journals on his research.

Trendowski says that she and her husband consistently emphasized the importance of education to their children. “Your education is something that no one can ever take from you,” she told them. They also underscored the importance of understanding that actions have consequences, and it’s your actions and choices that affect your future. “My kids are not smarter than anyone else’s—it’s just that they work hard. Tom came home after a long day of teaching at SUNY Cortland and was also finishing his Ph.D. and looked at my husband and said, ‘It’s your fault I have this work ethic.’ What a great compliment.”

Her oldest son, Edward, says his mother instilled values, a strong work ethic and a strong faith in him and his siblings. “When she decided to pursue further education, she did so while still having many young children at home, on top of her hard work at ���ϲ����� and her domestic responsibilities,” he says. “Through her work, studies and other obligations, she continued to be present to us children and care for us, and others, exhibiting the virtue of charity. Now, with six children of my own, I look to my mother for guidance and wisdom. I certainly drew inspiration from her as I pursued my own studies. But the greatest gift my mom handed onto me was the gift of faith, something that lasts even when fame and fortune vanish.”

Her youngest son, Matt, says his mom is perhaps the hardest worker he knows.

“Whenever my mom went to one of our sporting events, she would watch us when we were playing in the game, and then study for the rest of the time. It is truly amazing how devoted she was in continuing her education while working a grueling and sometimes erratic schedule as a food service employee,” he says. “She always emphasized the importance of an education, and how it could ensure a bright future. The example that she provided to my siblings was truly inspiring and is reflected in the career paths we chose.

“As a fellow alumnus of SU, I am grateful my mom’s sacrifices gave me the opportunity to pursue an education, and it is without question that her guidance and wisdom enabled me to reach the level of success I have attained,” he says.

Trendowski’s maternal nature has extended over the years to the students she comes in contact with through her job and to the student-athletes she tutored in the past. “Three of the football players I tutored were in the National Football League and one has a Super Bowl ring,” she proudly says.

Trendowski and her husband now have 10 grandchildren, ages newborn to 13, to whom they extend the same hopes and dreams they had for their own children.

“���ϲ����� has been a great place to work and has offered myself and my children many opportunities,” she says. “My education has broadened my sense of self and community. My life has been intertwined with ���ϲ����� on many levels, whether I was doing initial personal patient intakes at the VA Hospital, working on a dementia floor with patients at Rosewood, tutoring and mentoring ���ϲ����� students, or just greeting my customers, I am the same person and treat everyone with a smile.”

Her advice to others? “If you can dream it, you can do it. If this mom can do it, you can too.”

’Cuse Chicken Express is one of the new dining options on the first level of the stadium.

When the Carrier Dome opened back in 1980, the game day experience was different. Simple. Bare bones. You drove to the game, parked, watched the game, got back in your car, went home.

“In the 1970s and 80s, there was no thought put into the food experience, drinks or retail at sporting events,” says Michael Bekolay, founder and CEO of Venue Hospitality Solutions. “The architects back then didn’t focus on ‘dwell time,’ or the experience happening beyond the field of play. Food and drink options were simple and maybe you had a hot dog, a popcorn or a fountain soda.”

Bekolay would know. He has been in the business of stadium hospitality for over 35 years, working with some of the world’s most popular sports franchises, including the New York Yankees, Dallas Cowboys and Manchester City Football Club. He came to ���ϲ����� in fall 2019, when Auxiliary Services and Dome Operations began considering what the fan experience could become once the building’s renovation was complete.

Jennifer Uryniak, executive director for budget and operations in Auxiliary Services, had heard the feedback from stadium visitors—the lines were too long, the food was uninspired and the concourses crowded easily. Fans expected more. The goal she set was deceptively simple: deliver a superior experience for fans at sporting events, concerts and other events held at the stadium.

When the doors open Saturday for the first home football game of the 2021-22 season, a major step will have been taken toward that goal: eight upgraded concessions stands and a new way of operating that prioritizes the gameday experience. As Bekolay put it, the guiding principle for the renovations was, “You solve for the fan experience first, and then figure out your operations around that.”

Kris Klinger, senior associate vice president for Auxiliary Services, focused his team’s efforts on three main improvements: enhancing food quality by adding modern cooking capabilities to the renovated stands, reducing the need to stand in separate lines by selling alcohol and food at the same locations, and introducing a self-service model at the stands, where the customer selects the items they wish to purchase and then moves to the .

All three improvements will be on display Saturday. There are four new stands on the first level, two selling chicken (’Cuse Chicken Express) and two selling burgers (The Loud House Grille). The new menu items were purposefully selected, says Bekolay. The focus was on selecting items that are broadly popular and sold well, both nationally and at the previous iterations of the concessions stands.

“We are aiming to make simple great,” says Bekolay. “We do not want to be in the business of overcomplicating, so our new menus are intentionally very focused.”

The design of the new stands is notable, as well: eliminating walls and introducing open-kitchen cooking has become popular at stadiums around the country. The new state-of-the-art equipment at each remodeled stand will provide high-quality food in a short period of time, says Jon Webster, executive director of hospitality in Auxiliary Services.

“A reduced preparation time means the food is cooked closer to when fans eat it, which improves the quality of the food,” Webster says. “From a culinary standpoint, we didn’t do anything crazy, but we spent a lot of time putting together very tasty iterations of our burger and chicken sandwich and that is exactly what we think the fans are looking for.”

On the second level, four new grab-and-go markets (each called Otto’s Fast Break) will offer a combination of snacks and beverages. Express locations like these are a major trend in stadium hospitality, says Klinger, with “Amazon Go-like” stores entering the marketplace. The four market locations will allow fans to hand-pick the items they would like and then check out quickly, eliminating the traditional “belly-up” counter ordering experience that caused long lines to back up into the concourse.

While the focus for this year remains on “getting great at core items” and offering simple, high-quality products, plans are already underway for what comes next, Klinger says. “This year is phase one,” he says. “We are in the design process now for phase two, to renovate the remaining stands and to create more menu diversity with local brands and partners.”

For Bekolay, the changes underway at ���ϲ����� are to be expected for an operation that is aiming to become a best-in-class leader. They’re drawing notice from his peers in the stadium hospitality industry. And they’re a long, long way from the days of menus that only featured fountain sodas, hot dogs and popcorn.

Mark Tewksbury

Mark Tewksbury, director of residence hall dining and Dome operations for Food Services, has been a fixture at the University since he stepped onto campus in 1980 as a first-year student in the College of Arts and Sciences. A 40-year employee of Food Services, Tewksbury began his very first semester on campus as a student employee in Brockway Dining Center. After a long and varied career, he will retire from the University on July 31, 2021.

“Mark has dedicated four decades of his life to serving the students, staff, faculty and visitors of his beloved alma mater,” says Kris Klinger, associate vice president of Auxiliary Services. “His willingness to do whatever it takes enhanced and impacted countless student experiences for generations. Mark Tewksbury embodies what it means to be Orange.”

Tewksbury was in the crowd at the first-ever football game at the new Carrier Dome, never expecting that in just a few years, he would be running the stadium’s concessions operations for the better part of his professional career.

He worked his way up through the ranks in Food Services—he was a student supervisor at Brockway, the student coordinator for all dining centers and then took a job at campus catering after he graduated. After a year, he was assigned to catering operations at the Dome. After a short time away—he opened the Goldstein Student Center in 1990—he was back to the stadium, where he’s been ever since.

His wildest Dome memory? A Rolling Stones concert during their 1989 “Steel Wheels” tour. Tewksbury was at home mowing his lawn when the University’s concessions manager peeled into his driveway. Another Food Services manager was in the hospital, and in a time before cell phones, the quickest way to recruit Tewksbury to step into a managerial role on the night of concert was to drive to his house and tell him to get into the car. There were 40,000 people in the stadium that night.

“When I arrived in the kitchen, the wall was covered in function sheets [catering order forms]. I had never seen one before,” says Tewksbury. “I just had to jump in and figure it out.”

He’s been witness to decades of University history: historic concerts, games, triumphs and community tragedies. After the Labor Day storm of 1998, the University’s facilities still had power, unlike tens of thousands of homes in nearby neighborhoods and the greater Central New York area. Then-Chancellor Kenneth Shaw opened the University’s Food Services facilities to the entire community, instructing staff to “feed everyone who came through the doors.”

Tewksbury recalls pitching in and being told “Just cook something!” by the manager of the dining center. They would feed two or three thousand people at Shaw Dining Center each night until the area recovered, and power was restored. Tewksbury remembers feeling an incredible sense of pride at how the staff managed to make their way to campus and offered to help any way they could.

He experienced the same emotions in 2020. Once the effects of the COVID-19 pandemic took hold on campus, Tewksbury and the Food Services team, essential workers all, were still preparing food and serving students every day, even as the campus emptied. He says it was one of the toughest years of his career.

“Those first few months were just—how do we keep our people safe? How do we keep them from getting sick? Our crew was expected to be here every day, and they just stepped up,” Tewksbury says.

As usual, Tewksbury himself went above and beyond to meet the needs of students. He gave out his personal cell phone number to students entering quarantine or isolation in on-campus housing. They texted him at all hours of the day and night with their requests and meal orders. He and his team worked seven days a week to deliver meals and supplies, to ensure that a scary experience was not made more so by adding food uncertainty to the mix.

Looking Forward to Retirement

���ϲ����� has had a profound effect on his personal life as well. Tewksbury met his future wife during his freshman year—she was a concessions student manager in the Food Services department. Their daughter is also an alumna of the University.

Though he will miss his daily interactions with students and the many colleagues he’s befriended over the years, Tewksbury looks forward to spending his retirement with his family—his son in ���ϲ�����, his daughter in Boulder, Colorado, and his mom in Boston. He also hopes to finally enjoy some time on his boat.

He’ll be greatly missed by his colleagues. His co-director, Sue Bracy, knows how difficult it will be to find someone else who cares as deeply about the University and its students.

“I love working with Mark,” says Bracy. “He is honest, kind and hardworking. He came here in 1980 as a student and is leaving 40 years later as a respected colleague and friend.”

The return of major in-person campus events and the expected return to full capacity at the stadium means that her department will also need to return to full-staffing levels. They’ll be called on to provide catering, concessions and daily dining services to the entire University community. After 15 months of public health restrictions and during a nationwide labor crunch, Bracy recognized that it would be a challenge to hire the approximately 300 full-time, part-time and temporary workers her department needs, and that’s how the idea of hosting a job fair came about.

���ϲ����� Food Services, along with Parking and Transportation Services and stadium events staff, is hosting a two-day job fair from 10 a.m. to 7 p.m. Friday, July 9, and 9 a.m. to 4 p.m. Saturday, July 10, at Manley Field House. All three departments will be looking to hire and onboard new employees quickly as they gear up for the start of the school year and the first home football game on Saturday, Sept. 11. They’re looking to fill full-time, benefits-eligible positions as well as part-time positions—perfect for those who may need more flexibility in their work schedule or who may not be ready to return to the workforce full-time.

As in previous years, existing University employees are welcome to apply for temporary positions. Bracy says that many University staff members enjoy earning extra income by working at the stadium for a few hours during a concert, or a basketball or football game.

The University’s longstanding partnership with local nonprofit organizations will also continue at the stadium this fall. Organizations that can provide enough volunteers to staff a concession stand will earn a portion of the sales from the stand for their groups. For more information, interested organizations should contact Brian Zilles, concessions manager, at bjzilles@syr.edu.

Anyone interested in the open positions is invited to visit Manley Field House July 9-10 to learn more. Attendees should bring an updated resume and a current form of identification. Interviews will be conducted on-site and new employees will be onboarded by mid-August.

When It Comes to Food, Prioritize Variety and Balance

Eating a diverse and well-balanced diet can help ensure we get the array of vitamins and minerals our immune system needs to function well. “When looking for recipes that support immunity, think color!” says Gail Grozalis, executive director of wellness in the Office of Human Resources. “Eat the rainbow—fruits and veggies that are red, purple, orange, deep greens and yellow tend to be high in antioxidants and will help strengthen your immune system.”

Focus on a reasonable balance of the three macronutrients (protein, carbohydrate and fat) to ensure you’re not depriving your body of anything it needs to rebuild, repair and fight off infection. To take things to the next level, Grozalis recommends incorporating fermented foods (e.g., homemade kraut, kimchi, pickles and yogurt) into your eating plan, and limiting sugar and processed foods—both of which can create inflammation in the body, weakening the immune system.

Nutrients of Interest

Many of us intuitively reach for the orange juice or crave warm chicken soup when we feel a cold coming on. This could be because our body is craving certain nutrients that can help boost immunity.

According to Ruth Sullivan, assistant director of nutrition management in Food Services, there are several nutrients that play a role in good immune system health. “Protein is important for healing and recovery—I recommend lean proteins like poultry without the skin, sirloin and tenderloin, beans and tofu,” she says. Vitamin A (found in citrus fruits, spinach, carrots and squash), Vitamin C (citrus fruits, broccoli, bell peppers) and Vitamin E (almonds, oils, avocados) help protect against infection and form antibodies and antioxidants. Zinc (chicken, cashews, spinach) can also be important to wound healing, says Sullivan.

Lifestyle Choices Matter

While eating healthful foods is an important foundation, other lifestyle factors can also impact immunity. Grozalis recommends getting adequate sleep—between seven and nine hours on a consistent basis—to support the immune system.

Sullivan emphasizes the importance of regular exercise, staying tobacco-free, managing stress and maintaining a healthy body weight. “We want to think about everything that plays a role in keeping our immune system healthy, not just food,” she says.

Immune-Supporting Recipes

Tofu Lo Mein

Ingredients:

• 8 ounces lo mein egg noodles (or any other noodle)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1/2 cup snow peas
• 3 cups baby spinach
• 14 ounces tofu

For the sauce:

• 2 tablespoons reduced sodium soy sauce
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Sriracha

Directions:

1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
2. Open and wrap tofu in paper towels.
3. In a large pot of boiling water, cook noodles according to package instructions; drain well.
4. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
5. Add tofu to soy sauce and cook for a minute.
6. Stir in egg noodles and soy sauce mixture, gently tossing to combine.
7. Serve immediately.

Recipe courtesy of Food Services.

Chipotle-Mango BBQ Chicken

Ingredients:

• 1 1/2 cups mango, peeled, pitted and roughly chopped
• 3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
• 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
• 2 tablespoons unseasoned rice wine vinegar
• 4 cloves garlic, peeled
• 2 tablespoons fresh lemon juice
• 1 tablespoon canola oil, plus extra for grill
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 pounds chicken thighs and drumsticks, bone in, skin on

Directions:

1. Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.
2. Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
3. Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.
4. Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.
5. Grill the chicken, turning and basting every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.

Recipe courtesy of Food Services.

Kale, Strawberry and Toasted Almond Salad With Feta

Ingredients:

• 1 large bunch kale leaves, chopped (9 cups bite-sized kale leaves)
• Juice of 1 medium orange, divided
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
• Pinch of salt
• 1 tablespoon orange zest
• 2 teaspoons honey
• Freshly ground black pepper
• 1 cup sliced strawberries (or blueberries, blackberries or raspberries)
• 1/4 cup dried currants or raisins
• 1/4 cup slivered almonds or pine nuts, toasted
• 1/4 cup crumbled feta cheese

Directions:

1. Remove and discard center ribs and stems from kale leaves. Tear kale leaves into bite-sized pieces.
2. Combine kale, half of orange juice, 1 tablespoon olive oil and salt in a large bowl. Massage kale by scrunching small amounts with your clean hands, then releasing and repeating.
3. For the dressing, whisk remaining orange juice, orange zest, honey and pepper in a small bowl. Gradually whisk remaining 1/4 cup olive oil into the juice mixture to combine well. Set aside.
4. Pour the dressing over kale. Add strawberries, currants and toasted almonds. Toss gently. Let salad ingredients marinate for 15 to 20 minutes before serving.
5. Top with feta cheese just before serving.

Recipe adapted from eatright.org.

The celebration was started at the University in the 1980s by the Rev. T.E. Koshy as a way to bring international students together and introduce them to the American Thanksgiving tradition. For many years, students, faculty, staff and alumni have come together in the Goldstein Auditorium in the Schine Student Center to enjoy a meal and learn more about one another.

Catering Services staff members fix meals for the International Thanksgiving Dinner. Those attending the dinner picked up the meals in advance to be enjoyed during the virtual event.

This year, the COVID-19 pandemic made an in-person gathering impossible. That did not deter the event’s organizers from making the dinner happen. “Given our current situation, it was great to see everyone come together to plan and gather as an Orange family to celebrate Thanksgiving,” says Juan Tavares, director of the Center for International Services and co-host of the dinner. “Sharing the time and upholding the tradition was needed this year more than ever.”

Staff from the Chancellor’s House and the Center for International Services set to work to move the celebration online. Food Services prepared traditional Thanksgiving meals—including turkey, stuffing, mashed and sweet potatoes, corn, cranberry sauce and pie, as well as vegetarian and Halal meals—that were available for pickup to be enjoyed during the event. With guidance from Information Technology Services, staff from the Center for International Services set up the Zoom call and breakout rooms for students to engage with “table hosts”—faculty, staff and alumni from the community.

Tavares offered a greeting, and welcome remarks were offered by Dr. Ruth Chen, professor of practice in the College of Engineering and Computer Science and co-host of the dinner, and Chancellor Kent Syverud.

“Dr. Chen and I recognize that this has been a particularly challenging year for everyone. A pandemic is hard enough. Enduring a pandemic while being in a new place, a new country and with new people is even harder,” Chancellor Syverud said. “Yet every Thanksgiving, no matter our challenges, we pause to remember our blessings. The blessing of friends. The blessing of having food to eat. The blessings of being part of a community of learning. We are so grateful tonight to remember these blessings and to celebrate you as part of our Orange family.”

Regina Jones, assistant director of the Native Student Program and a member of the Oneida Nation’s Turtle Clan, offered the Native American Blessing. Evangelical Christian Chaplain Jay Koshy offered the invocation, and the benediction was offered by Muslim Chaplain Amir Duric.

The carving of the turkey by Catering Services Associate Director Joe Sidoni—one of the highlights of the meal each year—was presented on video.

“This year’s virtual Thanksgiving dinner was a lovely opportunity to come together as a community after all we have experienced this year. The event allowed me to experience Thanksgiving despite the pandemic,” says MaryAnn McVey, a first-year student and 2020-21 ���ϲ�����-Lockerbie Scholar from Templand, Scotland. “The event was really lovely from start to finish, but I though the breakout rooms in particular were a great touch. I thoroughly enjoyed the conversation at my ‘table.’ It was nice to hear about the experiences of a fellow international student, as well as to have the opportunity to talk about my experience as a first-year student this semester.”

Note: Video includes photos from events in previous years.

While safely opening dining centers and cafes this fall, Food Services will continue to provide the University community high-quality food and service while adhering to the public health guidelines set forth by New York State and the Centers for Disease Control and Prevention.

When the coronavirus pandemic caused the abrupt end of residential learning at the University in mid-March, the Food Services department kept working, and responded nimbly to the changes that swept across campus.

Hundreds of students were stranded in Central New York and remained in campus housing. As essential employees, Food Services staff members reported to campus each day to continue to operate dining centers, food courts and convenience stores to support students. They assisted other departments and took on tasks unrelated to food and dining in order to support their colleagues who were working from home.

With the initial challenge of the pandemic met, the Food Services staff have now turned their attention to the upcoming semester, as thousands of students return to campus.

For the hundreds of first-year and transfer students quarantining in campus residence halls, Food Services is providing three boxed meals a day, delivered to each residence hall floor. In addition, each quarantining student’s room was pre-stocked with shelf-stable snacks and drinks, such as Goldfish crackers, cookies, ramen noodles and fruit cups.

While safely opening dining centers and cafes this fall, Food Services will continue to provide the University community high-quality food and service while adhering to the public health guidelines set forth by New York State and the Centers for Disease Control and Prevention.

“Just like many other food service providers affected by the coronavirus, our facilities will look a little different,” says Mark Tewksbury, co-director of Food Services.

Tewksbury has worked closely with the University’s Campus Planning, Design and Construction team to make sure tables and chairs are 6 feet apart, social distancing markers are installed properly and excess furniture was removed from dining facilities.

Other changes that students can expect include the following:

• In the dining centers, food will be served by staff rather than via an open buffet for students to serve themselves, and at the beginning of the semester, all meals will be takeout only.
• Plexiglas has been installed throughout the dining centers to create barriers between staff and students.
• In order to steer crowds away from dining centers, meal plan swipes will be accepted at retail dining facilities, including Kimmel Food Court and the Goldstein Alumni and Faculty Center restaurant.
• New menu items will be added at the dining centers for easy grab-and-go, in order to cut down on lines and maintain social distancing.
• The catering department has overhauled its menu and service in order to provide safe, individually packed meals at events this fall.
• Some have been adjusted to accommodate the time needed to clean and sanitize between meals. The hours may change, so check the Food Services website frequently for updates.
• In addition to the dining environment looking different, Food Services has added additional safety precautions in light of the COVID-19 pandemic. These measures include using the for contactless payment, adding extra sanitation measures and checking temperatures of all delivery drivers arriving on campus. A full list of safety and sanitation protocols are available on .

Although this semester will be different from any other, Food Services and its staff are prepared to meet the challenges that have come their way and are ready to welcome back ���ϲ����� students, Tewksbury says.

Between the University’s three food courts, five dining centers, 15 cafes, sit-down restaurant, vending machines, and a busy catering service, the department works 24 hours a day, seven days a week in order to serve thousands of members of the campus community.

Questions? Comments? Reach out to Food Services at mealtalk@syr.edu.

Story by Keone Weigl and Jennifer Horvath

Gluten-free baked goods

���ϲ����� Food Services has received the award for 2020 Best Overall Food Allergy Training for Universities from AllerTrain by MenuTrinfo LLC. The AllerTrain team recognized outstanding food service leaders in allergy training and safety by selecting winners from universities and restaurants across the country. Last year, Food Services received the award for Best Overall Food Allergy Program for Universities from the company.

Despite the COVID-19 pandemic, the team at AllerTrain thought it crucial to celebrate food allergy champions across the nation and beyond, and the panel of food allergy experts and trainers who selected this year’s winners chose from an extremely diverse nomination pool.

“It is an honor to be recognized by AllerTrain,” says Food Services Director Mark Tewksbury. “We are committed to providing a safe and worry-free dining experience for our students, faculty, and staff.”

The recognition, says Tewksbury, provides those with special diets an additional level of comfort when choosing foods served in Food Services’ facilities. He lauded the work of the University’s registered dietitian, Ruth Sullivan, who leads the effort to make ���ϲ����� a premier food allergy training program.

Consistent training is used to ensure management, cooks, and line staff understands the risk of cross-contact. Sullivan is a certified AllerTrain master trainer, meaning she is qualified to train Food Services staff members on allergy sensitivities using the AllerTrain U program.

Sullivan points out that Food Services’ standard-bearing allergy program wouldn’t be possible without the support from several University offices alongside the Food Services management team. Auxiliary Services, led by interim director Jennifer Uryniak, has encouraged Food Services to get the certification and training necessary to build a successful program. The Office of Student Living, Parent and Family Services, the Center for Disability Resources, Risk Management, the Department of Public Safety, and Health Services have all had a part in assisting Food Services.

Food Services continues to improve its through consistent training and certification. The department strives to provide the ���ϲ����� community with delicious, healthy food options while maintaining its successful approach to food sensitivities. For more information or questions about food allergies, contact Ruth Sullivan at��resulliv@syr.edu��or contact��mealtalk@syr.edu.

AllerTrain by MenuTrinfo was born when its CEO, Betsy Craig, saw a growing need for food allergy and gluten free training and awareness within the food service industry. It has developed into a wide variety of training options to suit different industry members. From corporations to independent restaurants, AllerTrain has trained thousands of food service workers across the country.

“It’s exciting to bring someone with Michael’s background to campus,” said Jennifer Uryniak, interim director of Auxiliary Services. “We want our game-day experience to be second to none, so we look forward to hearing his recommendations as we move forward on our planned renovations.”

The Dome is in the early stages of a multiyear renovation, with a new fixed roof, a vertically hung scoreboard, state-of-the-art sound and lighting systems, improved accessibility and added Wi-Fi capabilities on tap for fans beginning in fall 2020.

Uryniak and her staff are looking ahead to fall 2022, when the stadium’s new concessions spaces are revealed. They are turning to Bekolay to frame out and guide the planned improvements. The approach is holistic, according to Uryniak, who says everything from the physical footprint of the concessions stands to the number of staff behind the counters is under scrutiny.

“We’re constantly hiring new staff to fill positions at concessions and merchandise stands,” said Mark Tewksbury, director of residential dining and Dome operations. “We know it will be beneficial to set a baseline, to hear from our fans to see what level of customer service they need.”

Bekolay has worked with some of the world’s most popular sports franchises, including the New York Yankees, Dallas Cowboys and Manchester City Football Club in the English Premier League. Venue Hospitality Solutions, based out of Miami, will bring more than 35 years of experience in the hospitality business as they assess ���ϲ�����’s stadium experience.

Criteria for grading include:

• Offers at least one vegan entrée at every meal
• Promotes vegan options
• Labels vegan entrees and desserts
• Offers nondairy milk
• Participates in Meatless Monday
• Offers an all-vegan station
• Offers egg/mayonnaise replacements

Ruth Sullivan, a registered dietitian with Food Services, explains that they go above and beyond these guidelines. “Each dining center has an area dedicated to vegan foods that includes a wide variety of choices at each meal. We have seen an increase in the number of vegan students, as well as those who want to include more plant-forward menu items in their diet. Food Services is committed to providing delicious vegan options that meet the needs of these students.”

The Food Services menu committee is always looking to enhance their vegan options. If you have a vegan recipe that you would like to see offered in the dining centers, fill out the for menu consideration.

To see the vegan options offered daily in the dining centers, visit of the Food Services website.

Gerri Williams (Photo by Evan Jenkins)

This past October, Gerri Williams celebrated a milestone that most employees—in any job, with any organization—only dream of attaining: her 50th anniversary with ���ϲ�����.

Williams began her career with Food Services in 1969. She worked in Washington Arms, Haven Hall and the Goldstein Alumni and Faculty Center and dabbled in Campus Catering before landing her current role in Manley Field House’s dining center. At Manley, she works as a group leader, serving the football players and coaches.

“While I was at the Faculty Center I was in the back of the house. I liked it, and everybody was nice to me, but something was missing,” Williams says. “I didn’t know what it was at first—then I realized, I missed connecting with the students, face to face.”

One day in ’99, her manager asked Williams if she could cover a shift at Manley. “I came over here and worked on the grill, I was talking to the kids and I loved it. I thought to myself, ‘This is the bomb!’” she says. “They kept saying to me ‘Gerri, can you stay here all the time?’ and I said, ‘It’s not up to me!’”

But fate was on Williams’ side. After she spent some time splitting shifts between Manley and Goldstein, Manley began serving lunch in addition to breakfast and dinner. A full-time position opened up for Williams. She recounts the day she found out she’d be permanently placed at the football dining center with the enthusiasm of someone who’d just won the jackpot on a slot machine.

“My manager, Kelley, called me up and said ‘Gerri, I’ve got some good news for you,’” Williams says. “They told me that this would be my job, all the time, year-round…I was so happy! I grabbed that poor lady, I was screaming and hollering, thanking the Lord.”

That initial excitement hasn’t worn off over the past 20 years. “I’m still so glad to be here. I’m content. It’s my second family here. The kids treat me like royalty, the coaches treat me like royalty. I’m just truly blessed.”

Williams outside of the dining center in Manley Field House where she works (Photo by Evan Jenkins)

In talking with Williams, it quickly becomes clear that her faith is the source of her abundant supply of positive energy. After facing a brief minor illness last year, she counts her blessings more now than ever before. “If you put God first, he’ll take care of you,” she says. “Everyone is busy worrying about their own problems, but there is always somebody out there with problems worse than what you’re dealing with.”

But she doesn’t underestimate the struggles that many of the students she serves face in their day-to-day lives. “These kids have a lot to deal with. They have their own family problems, their schoolwork, football problems…it’s not easy. They have long days. It’s a lot of pressure.”

Williams with Dino Babers

To help ease that pressure, Williams delights in any opportunity to put a smile on someone’s face or turn a student’s day around. She takes extra care to remember if someone prefers ground turkey over ground beef, or a certain preparation of a breakfast sandwich, and then make it especially for them. “It makes me feel good that I can put a smile on their face by remembering what they like. I try to make everybody feel special,” she says. “If somebody is having a bad day, I remind them to put God first. Everybody needs a little attention, even if they don’t say it.”

Those who have been on the receiving end of Gerri’s warmth know that it’s something that won’t soon be forgotten. “I’ve known Gerri the entire time I’ve been here, so 22 years,” says Kelley Champa, director of operations in the Chancellor’s office, who used to oversee Williams in Food Services. “Just knowing her makes you a better person. She’s always positive. She has a good soul. She’s like a mom to the students.”

When asked what it means to her to be seen as a mother figure to so many over the years, Williams pauses, then says: “You know, a long time ago, I used to get jealous when my kids would call another lady their mom. I had an attitude about it. But then I thought about it and figured, I should be thankful and blessed that somebody is watching over my child when I can’t be around them.”

That’s exactly what she does for the students she serves at Manley, all of the other peoples’ children who pass through her line each day. “They know that if they’ve got a problem, they can come talk to me. I tell them, ‘I’m like a doctor—on call 24 hours a day, and there when you need me.’ And if they don’t want to talk about it, then that’s fine. But I always pray for them. Every day.”

“She’s one of those employees that makes everyone’s day brighter,” Joe Sidoni, associate director of campus catering, says of Williams. “She shows up with a smile and gives 100 percent to the students, no matter what else is happening in her life. We’re thrilled to have an employee with such longevity and zest for life!”

Beyond just those who work with her every day, Williams is adored and recognized as a very special part of the ���ϲ����� community.

Williams at her 50th anniversary celebration in October

On the day she reached her 50th year of employment—Oct. 13, her lucky number—the morning went by without mention of her milestone anniversary. Gerri thought no one had remembered. She also thought she was going to get called to work at Campus Catering because she’d heard her manager was looking for help covering a shift on that particular day.

“I was eating my lunch and I saw him and I turned my back and was pretending to hide,” she recalls. “I was praying he didn’t ask me to work!” While her back was turned, a group of colleagues put the finishing touches on Williams’ surprise anniversary party. Someone called her name.

“B�������DZ���!”

She turned to look and saw not only her coworkers but her son, her sister, some of her girlfriends—all there to celebrate with her. Chancellor Kent Syverud and Head Football Coach Dino Babers stopped by and Williams was presented with a customized “BABYDOLL” ���ϲ����� Football jersey, flowers, a cake and even a commemorative game ball.

“To be here after all these years, it’s like the cream on top,” she says. “It’s unbelievable how much support I’ve got. And they always say to me, ‘Babydoll, you don’t know how important you are to us…’ But they don’t really know how important they are to me. To have this many people care about you, it just doesn’t even seem real.”

���ϲ�����’s five dining centers serve thousands of students each day.

You don’t have to be a hardcore foodie to know that food plays a powerful role in our lives. Sometimes, the smell of a familiar meal or a beloved baked good can be deeply meaningful, especially when we’re far away from home.

The five dining centers at ���ϲ����� serve thousands of meals each day – hot, cold, snacks, gluten-free, vegan, vegetarian and everything in between.

Even with all of those choices, sometimes students want their favorite food, or a recipe that reminds them of home. What are these special recipes? Would you share them with Food Services, so that they can serve these foods in campus dining centers?

Students can submit their favorite recipes on the . They can type out the recipe, or upload a file to the site to share. The Food Services menu committee will review submitted recipes to consider for the menu. The menu committee will evaluate these factors:

• Ingredients: If the ingredients are hard to find or are not part of our regular stock, Food Services’ purchasing agents will plan how to source them.
• Method: It is important that the recipe can be replicated on a large scale. If the recipe requires many steps or takes a long time to cook, Food Services may have to alter the recipe slightly in order to produce it in large quantities.
• Quantity: In order to serve thousands of people, the ingredients will have to be scaled appropriately. This may require time, as not all ingredients are easily multiplied.

After the recipe is reviewed, the menu committee will test the recipe and consider adding it to the dining center menu. Once the menu item is approved, it will be tested in a dining center, and the student who submitted the recipe will be invited to taste test to give feedback on the final product!

Here are a few considerations to keep in mind as you plan the recipe you wish to submit:

• Some in our community have dietary needs and restrictions. Therefore, Food Services cannot produce food that contains peanuts or tree nuts. The ���ϲ����� Cook Chill and Production Kitchen are certified free from peanut and tree nut (except coconut) allergens by Kitchens with Confidence by MenuTrinfo®
• If this is a much-loved handwritten recipe, make sure it’s legible before uploading!
• If ingredients in the recipe may be difficult to source in large quantities, please suggest alternatives for these items, if possible.

If you have any questions, please contact Food Services by emailing mealtalk@syr.edu, or by calling 315-443-3803.

The positions are flexible, says Mark Tewksbury, Food Services’ director of residence dining and concessions. Many people who work in the Dome do so for supplemental income and work games on nights and weekends. Food Services is looking for 300 to 400 people to staff concessions stands and another 100 or so to help with Dome catering and bartending.

“The idea is to build up a pool of dedicated, reliable employees that we can call upon to meet the needs of the facility,” Tewksbury says. “We want to provide a high level of customer service to Dome guests. And in order to do that, we need to bring more people on board.”

Tewksbury also welcomes the participation of nonprofit organizations, which can staff a concessions stand and earn a portion of the profits from that stand for the organization. In order to do so, the organization should be able to commit to provide six to 22 people to work at the stand on a regular basis. Nonprofit organizations may contact Brian Zilles, concessions manager, at bjzilles@syr.edu if interested.

The hiring surge is important for the remaining home football game in 2019 and the majority of men’s and women’s basketball games this season, says Jennifer Uryniak, interim director of Auxiliary Services. But she and her staff are also looking ahead to the 2020 football season, the first to be played under the new fixed roof. They anticipate community excitement and large crowds to arrive with the new roof and are preparing accordingly.

“We want to make sure we have people hired, trained and have plenty of experience under their belts before next fall,” Uryniak says.

All interested candidates may fill out an application at the . The positions are located in the “temporary staff” section.

Questions may be directed to Tewksbury at mhtewksb@syr.edu.

As you might imagine, fall is one of the best times for seasonal produce around these parts. The air gets crisper, the leaves turn shades of gloriousness, and the harvest is bountiful: apples, beets, broccoli, Brussels sprouts, cranberries, escarole, fennel, leeks, pumpkins, squash and so much more.

So many delicious fruits and veggies, and so many ways to eat them: stews, salads, side dishes or just slice and munch.

Carmine Mortellaro

When we’re in need of ideas of what to prepare and how to prepare it, we turn to a favorite chef, Carmine Mortellaro. Carmine is the sous chef for ���ϲ����� Food Services. He studied culinary arts at the prestigious Culinary Institute of America in Hyde Park, New York, and worked in numerous high-volume hotels before coming to the University last April.

We asked Carmine for a couple, easy-to-cook fall vegetable recipes. But before getting to the good stuff, we wanted to ask Carmine for his thoughts on a few fun fall food topics.

Okay, Chef, putting you on the spot: what’s your fave fall vegetable and why?

My favorite vegetable harvested in the fall is butternut squash. It is a very versatile vegetable. It has a sweet and nutty flavor. It can make a great addition to many sweet and savory recipes. Butternut squash is also packed with a bunch of vitamins, minerals, fiber and antioxidants. Butternut squash can be roasted or boiled. I would stay away from sautéing due to the fact the squash will not cook fully if you sauté. It can be used in soups and stews, roasted as a side for the main dish, cut into French fries and fried, shaved thinly for slaws and salads. There are many ways to use a butternut squash.

Now let’s talk fruit. What does it for you?

Apples. Why apples? New York produces 25 million bushels of apples annually. Apples can be used in a variety of ways: to make pies, cider, doughnuts, wine and juice to name a few. There are many different varieties of apples grown here in New York state: McIntosh, Empire, Red Delicious, Cortland, Golden Delicious, Rome, Idared, Crispin, Paula Red, Gala, Jonagold, Jonamac, Fuji, Macoun and Braeburn, among others.

How about fruit filling for pies?

There are many different pies that can be made in the fall. The three most common pies are apple, pumpkin and rhubarb. There is also cherry pie, sweet potato pie and pecan pie. Pies are always a common dessert in the fall due to holidays like Thanksgiving and family gatherings.

We’re on the hunt for the freshest produce. Roadside stand? Farmers market? Grocery store?

The best place to get the freshest produce in New York is a farm stand or farmers market. If you can’t find what you are looking for there, you could always run to the Central New York staple grocery store—Wegmans!

Now that our recyclable shopping bags are stuffed full of goodness, let’s pull out the veggies. We understand preparation depends on what we’re making, but, in general, is there a best way to cook vegetables so they retain their flavor and texture and nutrients: Steam? Sauté? Grill? Bake? Boil? Sun and magnifying glass?

Certain vegetables can be cooked in different ways. When you boil/steam vegetables, you lose a lot of nutrients. The best ways to cook vegetables so they keep their nutritional value are roasting, grilling and sautéing. For butternut squash, you can roast or boil and then puree to turn into a soup. Brussels sprouts are best blanched and then sautéed or roasted with olive oil, salt and pepper. Beets are good for roasting whole and then letting cool and peel and cut.

While you’re here, we have to ask about kale. What’s the deal? Some people love it, others hate it. Where do you stand on the kale debate? And for those who are new to kale, what’s a low-bar way to give it a try? (Don’t say smoothie. Please, don’t say smoothie.)

Kale has been a trending vegetable for quite some time now. It is packed with minerals and fiber. There are different types of kale such as green kale, red kale, Tuscan kale and ornamental kale. Kale can be used as a salad green, braised, sautéed and fried for kale chips. I am a fan of kale because of its flavor profile. It has a bitter taste if it is plain by itself; but if you cook it, I would sauté it with olive oil, garlic, salt and pepper.

And now for the recipes:

Butternut Squash Soup

Ingredients:

5 pounds of butternut squash, peeled and diced
10 ounces of celery, diced
10 ounces of white onion, diced
1.5 pounds of New York apples, peeled and diced
2 quarts of vegetable stock
1 quart of heavy cream
8 ounces of brown sugar
1 pint of maple syrup

Method:

Gather the ingredients.
Heat 2 tablespoons of olive oil in a large pot.
Add the butternut squash, celery and onions. Cook until the celery and onions are softened and the onions become translucent.
Add the apples and vegetable stock. Simmer until the squash is tender.
Transfer the mixture to a blender and blend until smooth. Add the heavy cream, brown sugar and maple syrup.
Season with salt and pepper to taste.
Serve hot!

Roasted Brussels Sprouts

Ingredients:

1.5 pounds of Brussels sprouts
3 tablespoons of olive oil
3/4 teaspoon of salt
1/2 teaspoon of black pepper

Method:

Preheat oven to 400° F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly.
Serve hot!

“It is an honor to be recognized with this award,” says Ruth Sullivan, Food Services registered dietitian. “Food Services is committed to providing a safe, worry-free dining experience for our students, faculty and staff. This recognition provides our students with special diets, an additional level of comfort when choosing foods served in our facilities.”

“Food safety is one of ���ϲ����� Food Services’ highest concerns, and we continually strive to reduce the risk hazards in the food we serve,” says Mark Tewksbury, director of dining and stadium concessions.

Food Services has established standard operating procedures for the handling of food from the moment it is received through storage, production and serving. In addition, Food Services uses the food production program FoodPro to help identify food allergens that may increase the risk of cross-contact in dining centers. These items are replaced with other lower-risk items. To maintain the standard for the certification, weekly food allergen testing is done by Food Services staff.

Consistent training is used to ensure management, cooks and line staff understand the risk of cross-contact. Sullivan is a certified AllerTrain Master Trainer through AllerTrian by MenuTrinfo LLC. This means she is qualified to train Food Services staff members on allergy sensitivities using the AllerTrain U program.

Sullivan points out that Food Services’ dynamic allergy program wouldn’t be possible without the support from several University offices alongside the Food Services management team. Auxiliary Services has encouraged Food Services to get the certification and training necessary to build a successful program. The Office of Student Living, Parents and Family Services, Office of Disability Services, Risk Management, Public Safety and Health Services have all had a part in assisting Food Services in this endeavor.

In order to spread the word to students, Food Services has created signs, food allergy guides, an updated online menu and communicated frequently with students and parents. The management team at Food Services has empowered supervisors and sous chefs to recognize food allergy issues before they become a problem.

Other universities have expressed interest in learning about ���ϲ����� Food Services’ practices. This past summer, Sullivan was asked to present at The Chef Culinary Conference hosted by UMass Auxiliary Enterprises. The conference is an opportunity for chefs to discuss how to provide great tasting, sustainable, safe and healthy food choices in college and university food services. This year, the conference added nutrition sessions to share effective ideas on how to manage food allergies, intolerances and autoimmune diseases in a college and university dining setting.

Food Services continues to improve our allergy resources through training and certification. The department strives to provide the ���ϲ����� community with delicious, healthy food options while maintaining its successful approach to food sensitivities. For more information or questions about food allergies, contact Ruth Sullivan at resulliv@syr.edu or contact mealtalk@syr.edu.

This is the amount of food that ���ϲ����� Food Services prepares during Opening Week. Mark Tewksbury and Sue Bracy, co-directors of Food Services, coordinate 55 management employees, 300 union employees and 150 student employees in what can only be described as a mighty undertaking. Here are the highlights from their mammoth week:

• Sunday, August 18: Dinner for 600 students at Schine; Dinner for 200 parents at Goldstein Alumni and Faculty Center
• Tuesday, Aug. 20: Fresh Fest for 600 at Manley Field House; International Welcome Dinner for 800 at Manley; faculty dinner for 120
• Wednesday, Aug. 21: Food for 2,000 on the Quad; three breakfasts and five lunches ranging from 25-200 people
• Thursday, Aug., 22: Food for 2,000 on the Quad; welcome picnic for 7,000 at the Dome; dessert on Quad for 7,000; Graduate Student Organization picnic for 1,200 at the Inn Complete (All at the same time!)
• Friday Aug., 23: Five breakfasts ranging from 75-300 people; picnic on the Quad for 1,300; lunch at Hinds Hall for 300; carnival for 400; two ice cream socials for 250; Orange Blast for 1,000
• Saturday, Aug. 24: Two lunches on the Quad for 200 each; Orange in the City event for 3,000; Orange Palooza for 2,000

There’s no time to rest, however. Up next is Orange Central Weekend, the grand opening and dedication of the Barnes Center at The Arch, and then somewhere near 50,000 people will pack the Dome for the football game against Clemson—just another routine week for ���ϲ����� Food Services.

The National Association of College and University Food Services’ (NACUFS) are the highest honor in college and university culinary arts. Food Services earned a bronze award in two categories: Residential Dining Facility and Retail Sales/Marketplace for large schools.

“It is an honor to receive this recognition from NACUFS,” says Jennifer Uryniak, interim director of Auxiliary Services. “The creation of The Tomato Wheel and the renovations at Brockway were spurred by listening to the needs of our students. It’s humbling to receive awards, but our motivation comes from our desire to provide an outstanding student experience. We’re happy these changes are positively impacting our campus community.”

Developing a new retail food concept such as The Tomato Wheel is a difficult but rewarding task. It takes a team of professional, dedicated and hardworking individuals to develop recipes, establish standard operating procedures which emphasize speed and quality and to design the physical space and branding. The Tomato Wheel debuted in the Schine and Goldstein student centers and the Kimmel food court in fall 2018, taking the place of three Sbarro locations.

The improvements to Brockway Dining Center, which took place during summer 2018, were also a huge team effort, says Director of Residential Dining and Dome Operations Mark Tewksbury. “Food Services staff, along with the Office of Campus Planning, Design and Construction, put a great deal of effort into refreshing Brockway Dining Center with a new look and new services,” says Tewksbury. “Our goal was to improve the student experience. We are honored to have received an award from NACUFS, knowing that our design and execution was compared against many peer institutions.”

Brockway’s renovation also included the creation of a student lounge within the dining center. Food Services held a naming contest for the lounge in spring 2019. Mary Mik ’19 submitted the winning name, “Sunset Corner.”

Judging criteria for each award spanned categories such as menu and meal, facility design, merchandising and presentation, marketing, nutrition and wellness, and additional considerations. The awards on the Food Services website. An awards ceremony took place at the NACUFS national conference in Denver, Colorado this summer. This marks the 10th year that Food Services has earned recognition from the Loyal E. Horton Awards. With this latest honor, the total number of Loyal E. Horton Dining Awards earned by Food Services has risen to 14.

The goal of the event was to match job seekers from local area community job readiness agencies with hiring authorities within the University to fill numerous temporary positions in Food Services and Facilities Services. The agencies represented included: Catholic Charities, The Salvation Army, the ���ϲ����� Rescue Mission, Women’s Opportunity Center, JOBSplus and the New York State Department of Labor.�� These agencies provide occupational training programs and were asked to invite their clients with culinary, maintenance or administrative skills. By leveraging the agencies’ existing programs, the University is hoping to meet its upcoming labor needs for the fall semester.

More than 100 job seekers received on-the-spot interviews with hiring managers. “This event provided an opportunity to put the personal touch in ���ϲ�����’s hiring process to fill entry level positions,” says Sharon Cole, talent acquisition manager in the Office of Human Resources.

“This second Building Local initiative event enforces our mission on how we can work together in the ���ϲ����� community,” says��Mark Jackson, executive director of the University’s Office of Community Engagement. “It provided a solution to what to do after job training, enabling agencies to offer their clients this next step to get employed. Early returns are positive.”

Participants displayed excitement as they discussed job opportunities the University has to offer. Patricia Bailey learned about the event through her culinary arts class at Catholic Charities. Bailey wants to own a food business someday. She expressed that working for Food Services would give her the knowledge and experience needed to pursue her dream. Bailey left the event saying, “I’m ecstatic and feeling good!”

Another applicant, Levekie Beaufort, has been searching for a job for six months after her previous employer relocated its office to Rochester. “I went to the Women’s Opportunity Center, and I’m so happy that I did,” Beaufort says. “They told me about this event and now I’m hopeful that I have a job to look forward to!”

Says Mark Tewksbury, director of dining for Food Services: “I’m excited to see such a great turnout. The opportunity to screen new employees and streamline the hiring process will be helpful as we prepare to welcome our students to campus.”

Carmine Mortellaro

Carmine Mortellaro is a sous chef with Food Services. Below, he offers tips and recipes for grilling the perfect summer meal.

TIPS FOR GRILLING:

• Keep your grill clean.
• Don’t move food around too much—it will cause uneven cooking.
• Don’t flatten meats.
• Purchase a meat thermometer so you can cook your meat to the perfect internal temperature:
• Beef—Rare,120°F; Medium Rare,130°F; Medium, 140°F; Medium Well,150°F; Well Done, 160°
• Chicken—165°F (never any less)!
• Pork—Can only be cooked to medium or well done, which ranges from 150°F to 160°
• Fish—145°

• Avoid putting cold foods straight on the grill; let them sit out on the counter for 30 minutes (no more than one hour) before grilling.
• Undercook meats just slightly due to carry-over cooking. You don’t want to eat dry proteins.
• ALL proteins need to rest so that the juices can redistribute throughout the meat. Rest for five to 15 minutes.
• Don’t over char to cook the meats fully on the grill. It is okay to get grill marks on the meats and finish them in the oven so you don’t over char the food.
• Keep a spray bottle of water near the grill for flare ups.

BARBECUE SAUCE BASICS:

• Kansas Style, tomato based
• North Carolina Style, vinegar based
• South Carolina Style, mustard based
• Alabama Style, mayonnaise based
• Texas Style, tomato based with hickory flavor
• Tennessee Style, sweet and spicy

RECIPES FOR THE GRILL:

North Carolina BBQ Sauce

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Yield: 2 Cups
Ingredients:
2 cups of apple cider vinegar
2 tablespoons of dark brown sugar
1 tablespoon ketchup
1 tablespoon hot sauce
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 teaspoon kosher salt

Method:

1. Place all ingredients in a small, non-reactive saucepan and bring to a boil. Whisk until the sugar and salt are completely dissolved. Remove from heat and allow to cool to room temperature.
2. Pour the sauce into a squeeze bottle and let rest in the refrigerator one day before using.

��

North Carolina Grilled BBQ Chicken

Yield: 5 servings
Prep Time: 4 hours
Ingredients:
4 split, bone-in, skin-on chicken breasts
4 cups of North Carolina BBQ sauce (recipe above)

Method:

1. Add chicken to BBQ sauce and let marinate for 4 to 6 hours under refrigeration.
2. Once grill is hot, place chicken on the grill and cook till internal temperature reaches 165F.

Grilled Zucchini and Yellow Squash

Yield: 4 servings
Serving Size: ¾ Cup
Ingredients:

2 cups of zucchini, halved and cut into ½-inch pieces
2 cups of yellow squash, halved and cut into ½-inch pieces
2 tablespoons of olive oil
½��teaspoon kosher salt
½ teaspoon ground black pepper

Method:

1. Preheat grill to medium heat.
2. Toss the vegetables with the olive oil, salt and pepper
3. Once grill is hot, place vegetables on grill and cook for 5 minutes on each side.

Inside look at Agbotic Farms’ greenhouse.

Students at the University’s dining centers may have noticed a fresh, new item on the salad bars: baby radishes and beet greens. The produce is sourced from , a local farm an hour north of campus in Sackets Harbor, New York. Purchasing from Agbotic Farms allows the University the ability to offer students fresh, locally grown produce year-round—difficult to achieve in the Northeast.

Earlier this year, the in Falk College worked with the Adirondack North Country Association, a nonprofit that connects university and K-12 institutions with local farms, to bring to campus Kevin Richardson, Agbotic Farms executive vice president of sales and operations. Richardson met with and staff, and Food Studies faculty, and a partnership was created.

Food Services and Sustainability Management staff took a trip to the farm to learn more about the operation. “The Food Services team was excited to make the visit to determine if their products would be a good fit for ���ϲ�����,” says Mark Tewksbury, director of residential dining. The University does its best to serve locally grown produce, but that has proven to be a challenge with New York’s short growing season.

Part of the review process involved learning if students liked the product. Food Services invited Agbotic Farms to share their produce at a Wednesday Feedback event at the Ernie Davis Dining Center this past February. Response to the baby greens was overwhelmingly positive. “The greens are new, fresh and a bit sweet,” remarked one of the student taste testers.

Agbotic Farms began in 2014 when the three owners—Richardson, Cody Morse and John Gaus—created a prototype green house in which they could grow organic baby produce in soil year-round. Their innovative technology is engineered to have environmental control over their product 24 hours a day, 365 days a year. This allows produce to grow in nutrient-rich soil, yielding a flavorful product. The farm’s food is organic and . According to the U.S. Department of Agriculture, GAP means the produce is grown, handled and packaged in such a way that reduces the risk of microbial food safety hazards.

From seed to harvest, it takes 22 days to grow a single baby radish. On the 23rd day, Food Services is able to serve the baby roots on the campus salad bars. “This benefits ���ϲ����� because students are able to have the fresh greens in the dining centers within 24 hours of harvest,” Richardson says. To maintain their quality, Agbotic Farms sells only to companies that they are able to deliver to within 24 hours of harvest.

Currently, Agbotic Farms has one fully functional greenhouse, with the structures for five additional greenhouses and a wash-and-pack facility in place. The company plans to have all its greenhouses up and running by the end of August. Other expansion plans include hiring more than 20 new employees and expanding to grow other baby root produce like carrots and turnips.

Fruit platters prepared at the Commissary.

Students with peanut and some tree-nut allergies can feel safer now, more than ever, while eating in ���ϲ�����’s dining centers. That’s because Food Services’ Production Kitchen and cook chill facility, located in the Commissary, recently became “certified free from” ��peanut and tree nut (except coconut) allergens by Kitchens with Confidence (KwC) by MenuTrinfo. KwC is a leading allergen and gluten-free auditing and accreditation firm; the Commissary is where most of the food served on campus is made.

“Food safety is one of our highest concerns, and we continually strive to ensure the safety of our food. Employees are ServSafe trained and we use HACCP [Hazard Analysis and Critical Control Point] principles to reduce the risk of hazards in food,” says Jim Ponzi, associate director of production and commissary operations. “The KwC certification is an additional step that we are happy to accommodate to guarantee our students’ well-being.”

Food Services has a robust program to reduce the risk to students with food allergies, including independent verification. Three years ago, Food Services began working to make dining centers safer for students with allergies by eliminating foods with peanuts and tree nuts from its recipes. In January 2018, KwC audited four dining centers to become gluten-free certified. The fifth, Brockway Dining Center, received its gluten-free certification after last summer’s renovation of the facility. It was during the gluten-free certification process that KwC recommended measures Food Services could take to become “certified free from”�� peanut and tree nut (except coconut) allergens for the Cook-Chill facility and production kitchen.

Knowing the certification would make the University’s dining program stronger, the Food Services team was driven to meet these recommendations as quickly as possible. Registered dietitian Ruth Sullivan immediately went to work to attain the accreditation by setting up new policies and training staff. Signage was also created to remind all staff of strict policies: thorough hand washing, wearing new gloves and a clean uniform when entering the area, and monitoring equipment in and out of the area.

KwC followed up with an audit of the Cook-Chill facility and Production Kitchen checking 20 main components with over 100 specific critical control points. The assessment included a review of the current policies established for receiving, storage, approving suppliers, manufacturing process, allergen cleaning program, and staff training and education. To earn the status of “certified free from” peanut and tree nut (expect coconut) allergens, the cook chill and production kitchen facilities had to satisfy enough check points to warrant a passing score. In addition, weekly food allergen testing is done by Food Services staff to maintain adherence to guidelines.

This is another step in making sure Food Services serves food that is nutritious, delicious and safe. “We hope that this makes our students with allergies feel more at ease and welcome in our dining centers,” Sullivan says.

In preparation for the renovation, teams from the divisions of Enrollment and the Student Experience and Business, Finance and Administrative Services have worked diligently to coordinate office relocations and expand services currently within Schine Student Center.

Here is where you can find offices and services once the planned renovation begins:

• The Office of Multicultural Affairs and Disability Cultural Center will relocate to 548 Bird Library. They join the LGBT Resource Center, which moved to this accessible, central location this spring.
• The Office of Student Activities and the Office of Fraternity and Sorority Affairs will relocate to Suite 100 in the Women’s Building.
• The Office of Parent and Family Services will reloate to 306 Steele Hall.
• Schine Box Office will relocate to Suite 118/119 in the Women’s Building.
• Learning Communities and Student Centers and Programming Services will relocate to Suite 138 in the Women’s Building.
• Career Services will relocate to Suite 214 in the Women’s Building.
• The Shaw Center for Public and Community Service and the Office of First-Year and Transfer Programs will relocate to Suite 309/310 in the Women’s Building.
• will enhance staffing and add popular menu items at nearby Pages Café and food.com. Come fall, Kimmel Food Court will open earlier to accommodate breakfast and lunch. All Schine Food Services staff will be reassigned to other locations on campus.
• Reservable meeting rooms and event spaces will be available in Bird Library, Skybarn, Goldstein Student Center (South Campus), and other campus locations.

The ���ϲ����� Bookstore and Goldstein Auditorium will remain open throughout the renovation. Accessible entrances��will be located from��the Einhorn Family Walk and from the East entry between Goldstein Auditorium and the Bookstore. The Einhorn Family Walk entry will serve the Bookstore and the East entry between Goldstein Auditorium and the Bookstore will serve Goldstein Auditorium. This accessible path starts at Waverly Avenue.

Updates with additional information about relocations and services will follow throughout the remainder of the semester.

Dorothy “Dottie” Russell

Dorothy “Dottie” Russell is surrounded every weekday by the friends she has made over the years as she prepares the day’s salad fixings and keeps a busy pace monitoring the salad bar in Schine Dining.

There are the students to whom Russell sends a joyful greeting of “Hi, Baby,” and the faculty and staff members who share a quick chat with her. Everyone is made welcome.

Then there are the photos.

Hundreds of pictures of smiling faces—colleagues, students, faculty, staff, alumni and their families—line the tile walls of the salad prep area, keeping Russell company as she washes and slices up the day’s vegetables and prepares deliciously appealing vegetable trays for catering.

A longtime employee, Russell is well-known for her affectionate welcome and kind smile as she engages with the campus community stopping in for a bite to eat. But it’s the students with whom she has the greatest attachment.

“I love the kids. I’m glad that I have the opportunity to work at SU so I can get to love them,” Russell says.

Many consider her like a second mother: someone with whom to share news or receive some support and loving attention.

“I treat them nice and kind. And they are away from their families, so they need that mothering,” Russell says.

Dorothy Russell and Floyd Little

It shows in the happy photos—some with autographs of the University’s student-athletes and notable alumni, such as football players Donovan J. McNabb ’98 and Floyd Little ’67. She remembers serving Little while he was a student at Sadler Hall.

“He would come through, and I would fix his breakfast. I would make little pancakes just to mess around with him and put them on this plate, and he would say, ‘Dottie, who do you think that’s for?’ And I would say, ‘it’s for you,’” she says with a laugh.

Russell, who also worked at the former Commons Snack Bar in Slocum Hall before moving to the Schine Dining Center when it opened in 1985, has seen many changes during her time at the University.

In the 1970s, there was a dress code for Sunday meals. “When they came into the dining room, they had to have on a suit coat—no flip flops—and back then tablecloths had to be on the tables on Sunday,” says Russell. These days, there are many student options for dining and food choices—an expansive range as compared to many years ago.

Although the options and facilities have changed in Food Services, the students they have served over the years still all share the same need.

“They miss their families, and they need to have someone to talk to, and I listen and talk to them. That hasn’t changed,” she says.

Russell is also a beacon to colleagues, serving as union steward and keeping upbeat when others might have difficulties.

“It’s a family atmosphere here,” says Russell, who has a daughter, Renee. “I don’t care what people are going through, how they get upset about something. I always say ‘give it to God and try not to worry about it. Praise God. Praise Jesus.’”

Dorothy Russell, center, receives the Trailblazer Award during the Black Lounge dinner earlier this month. From left are Cedric T. Bolton, with the Office of Multicultural Affairs; Russell; and Angela Morales-Patterson, with the Office of Multicultural Advancement.

Russell’s enthusiasm for the University and joyful nature make people feel welcome, says Sue Bracy, director of Food Services.

“Dottie loves being Orange. She is friendly, inclusive and sincere, and always makes people smile. Dottie doesn’t see color, or title or privilege—she sees people,” Bracy says. “Dottie loves being part of SU, and you know you are welcomed once she calls you ‘Baby.’ If you haven’t met her yet, stop by and just say ‘hi.’ Her smile is infectious.”

Russell is also active in the community. She is an usher at St. Luke Baptist Church in ���ϲ����� and works with the youth group and junior choir. She also mentors and guides young people facing challenges and assists them by providing clothing and other necessities.

Russell was recently recognized by the Office of Multicultural Affairs, the Caribbean Student Association and the Office of Multicultural Advancement with the Trailblazer Award, given out at The Black Lounge annual dinner and music celebration, held this year on Feb. 2.

The Trailblazer Award recognizes exemplary leadership, selfless acts and dedication to the Black community at ���ϲ����� and in the community, says Cedric T. Bolton, coordinator of student engagement with the Office of Multicultural Affairs.

Russell was humbled to be honored. “I was in shock,” she says.

Dorothy Russell receives the Martin Luther King Jr. Unsung Hero Award at the annual Dr. Martin Luther King Jr. Celebration in 2014.

“There are people who have been a motivation and inspiration to our students, and it’s important to celebrate them,” says Bolton. “She’s just so genuine, and she’s there for people when they are in need. I’ve seen her interact with students, staff and faculty for my 15 years here, and she has an incredible spirit.”

In 2014, Russell was honored with the Martin Luther King Jr. Unsung Hero Award at the annual Martin Luther King Jr. Celebration. The awards are presented annually to people who, in the spirit of King’s “beloved community,” have made a positive difference in the lives of others but who are not widely recognized for their efforts.

“That honor will be in my heart until I die,” Russell says. “The award is so meaningful because of Dr. King and all that he did for the Blacks. He led us to a better place, and it means a whole lot. He did it all for us.”

Chef Adam Harvey

We asked Food Services Sous Chef Adam Harvey to suggest a hearty, warm, tummy-filling dish anyone could prepare and everyone could enjoy over a chilly winter weekend. Not one to disappoint, Adam offered TWO recipes: a beef stew and, for those who prefer meatless dishes, Scandinavian Winter Vegetable Stew.

The ingredients and directions are below. But first, a few thoughts from Adam on preparing and sharing a meal:

“For me, cooking has always been more than just feeding people; it encompasses so much more than that. Food is a way to connect. Personally, it elicits��fond memories of me in the kitchen when I was young, cooking and baking with my grandmother; connecting generations of our family with recipes that have been passed down through the years.

“Sharing a meal with friends and loved ones is a way to connect with each other, sharing stories and creating new relationships while building others. Different cultures also come together through their shared experiences with food, connecting their backgrounds with others that they encounter while enjoying a shared meal. I feel it is these shared experiences that help bridge the gap in so many different situations, making us all feel a little bit closer and a little bit happier each and every meal.

“This recipe for beef stew is one of my favorites for its rich flavor and hearty texture. I love the magic that happens when you combine tough cuts of meat, flavorful liquids and time to create something that almost feels extravagant and gourmet. For those who prefer a plant-based diet, the vegetable stew is a delicious and hearty addition to your winter recipe collection and one that is sure to satisfy. Both of these recipes are meals that are meant to be shared and will hopefully help connect you with your dinner companions in a way that enriches your day and satisfies your soul.”

Beef Stew

Yield: 8 servings

Ingredients:

0.5 cups all-purpose flour
0.5 teaspoon black pepper, freshly ground
1.5 tablespoons, kosher salt
2 pounds, beef stewing meat, diced into 1-inch cubes
2.5 tablespoons vegetable oil
2 ounces tomato paste
0.25 cup red wine vinegar
0.5 quart red wine
0.5 gallon beef broth
4 bay leaves
2 medium onions, diced
10 carrots, diced into 1/2-inch rounds
4 russet potatoes, peeled or unpeeled, cut into 3/4-inch pieces

Method:

1. Toss the diced beef in the flour, ground pepper and salt to coat well.
2. Heat some of the oil in the bottom of a large pot and add the beef in small batches, being careful to not overcrowd the pan.
3. Cook each batch, turning the pieces until the beef is well browned on all sides (about 5 minutes per batch)
4. Remove each batch of beef when done and add more oil as needed between batches, reserving cooked beef on the side.
5. Add the diced onion and sauté until soft (4-5 minutes).
6. Add the tomato paste to the onions and cook stirring for 2-3 minutes.
7. Deglaze the pan with the vinegar and wine, scraping the pan with a wooden spoon to loosen any browned bits.
8. Add the beef broth, beef and bay leaves, and bring to a slow simmer.
9. Cover and simmer for about 1.5 hours, skimming broth from time to time, until the beef is fork tender.
10. Add the carrots and simmer, covered, for about 10 minutes.
11. Add the potatoes and simmer until all of the vegetables are tender (about 30 more minutes).
12. Adjust thickness with more stock or water as needed and adjust seasoning with more salt and pepper if needed.

Remove bay leaves and serve with nice crusty bread cut into thick slices.

Scandinavian Winter Vegetable Stew

Yield: 9 pounds
Portion: 6 ounces

Ingredients:

2 tablespoons olive oil
10 ounces onion, thinly sliced
6 ounces leeks, white and tender green only, thinly sliced
0.5 teaspoon garlic, chopped
7 cups barley, pearled
8 cups vegetable broth
4 cups water
10 sprigs thyme
2 bay leaves
1.5 pounds celery root, peeled, 1/2-inch dice
1 pound parsnips, peeled, 1/2-inch dice
0.5 teaspoons salt
0.25 teaspoons black pepper
1 pound baby spinach
1 teaspoon nutmeg, ground

Method:

1. In a large pot, heat the oil and add the onion, leeks and garlic; sweat until tender, about 5 minutes.
2. Stir in the barley and cook 2 more minutes.
3. Add the vegetable broth, water, thyme and bay leaves.��Bring to a boil and add the celery root and parsnips.
4. Once the soup returns to a boil, reduce to a simmer and adjust seasoning with salt and pepper.
5. Simmer for 30-45 minutes until barley and root vegetables are tender.
6. Stir in the spinach and nutmeg and simmer for 5 minutes.��Adjust salt and pepper once more before service.
7. Serve immediately or hold hot for service.��If preparing ahead of time, cool following proper procedures and hold in refrigerator.

Pizza and refreshments will be provided, and each participant will receive a BEAT DUKE T-shirt. For dietary concerns, email Greta Bush at gmbush@syr.edu.

The sessions are:

• Wednesday, Feb. 6, noon to 1 p.m. in 302 Schine Student Center
• Thursday, Feb. 7, noon to 1 p.m.in 302 Schine Student Center
• Thursday, Feb. 7, 5 to 6 p.m. in 231 Schine Student Center

Registration for the sessions is . Space is limited.

Sunday night in the Dome: a big meal for a big event. (Photo by Evan Jenkins)

Jim Ponzi, associate director of production and commissary operations, started work on Thursday at 7:30 a.m. After a full day of overseeing operations of ���ϲ�����’s food production, serving an average of 17,000 meals, he worked past midnight. An Orange men’s basketball game against Miami tipped off at 8 p.m., and he stayed to do a final deposit. He returned on Friday morning at 7 a.m. “It’s a life,” said Ponzi. “Well, we say it’s a lifestyle. You get used to it.”

Ponzi and the entire staff had been preparing for the on Sunday. The Food Services management team has extensive experience with the event.

“Now that we’ve done it for so long, it’s not like it’s any big deal,” said Mark Tewksbury, director of residence dining and dome operations. “I’ve done every one of them.”

The Food Services management team has been with the University for several decades. “I started as a student. You know, we all started as students,” Ponzi said.

“I was one of the student workers in this building (Brockway Dining Center),” said Tewksbury.

Though the MLK event is the largest on-campus event of its kind in the country, for Food Services it is just another day.

The bake shop at the Commissary. (Photo by Keone Weigl)

“There’s a lot of people at the University who do that. It’s not just us in Food Services,” said Sue Bracy, director of retail and catering operations. “There’s a lot of people that have that same kind of service mentality. We’re the people that get it done, and then we just do it.”

“Events of this size require all hands on deck,” said Tewksbury. “Almost our whole department works the event, and we just kind of divide and conquer.”

The MLK event included dinner, musical performances, presentation of the annual Unsung Hero awards and an on-stage conversation with Trevor Noah, host of and author of (Random House, 2016).

���ϲ����� Food Services—a department within Auxiliary Services and part of the Division of Business, Finance and Administrative Services—operates all of the cafés and dining centers on campus. For Sunday, it was responsible for putting together and serving a meal for 1,600 attendees. All while continuing the regular routines—like preparing food for campus events and dining areas; servicing vending machines, ATMs, washers and dryers; delivering and stocking coffee for 350 offices on campus—without interruption.

The MLK Celebration planning process begins in the fall semester. A committee convenes to choose a menu, though the menu has remained relatively unchanged from year to year. “Once we find a spec on a product or a recipe that we like, we keep it,” Ponzi explained.

This year’s menu included: southern style macaroni and cheese, fried chicken, ribs, a vegan native harvest couscous, green beans, sweet potato pie, banana pudding and vegan chocolate cake. “We also offer halal, kosher and gluten free,” added Ponzi.

Around six weeks before the event, Ponzi looked at historical attendance data of the MLK celebration to determine how much food to order. Food ordering is completed with a bid system. As the food arrives to the 55,000-square-foot Commissary warehouse through two sets of loading docks, it is checked in and stored.

Part of the Cook-Chill facility at the Commissary. (Photo by Keone Weigl)

Two weeks out, food preparation began in the Production Kitchen for use in the Cook-Chill process, also located at the Commissary. The Cook-Chill facility consists of a pair of 100-gallon and 150-gallon kettles that sit adjacent to each other, a filling station, a tumble chiller and a cook tank in a space roughly the size of a classroom. The facility was built in 1992 and allows one person to cook hundreds of pounds of food at a time. “We’re the first university that uses this technology,” Ponzi said.

The Cook-Chill facility is essentially a mini-manufacturing plant, Ponzi explained. Black-eyed peas, all soups, sauces, gravies and macaroni and cheese are prepared in the Production Kitchen and then cooked and chilled in the Cook-Chill facility. The process works like this: food is prepared in the large bowls, pasteurized and stored in individual four- or eight-quart bags (depending on the product). Once the storage bag is sealed, the bag is placed in a tumble chiller. “We get it from 180 down to 45 degrees in less than an hour,” said Ponzi. The shelf life of the food is 28 days when refrigerated; however, if it has not been delivered to campus within 14 days, Ponzi elects to have the food frozen. That ensures the highest-quality product, he said.

Utilizing the Cook-Chill method, black-eyed peas were prepared two weeks before the MLK event. Southern macaroni and cheese preparation began on the Tuesday before the event. A separate day is dedicated to cooking vegan items to avoid contamination, said Ponzi.

On Friday, the pasteurized bags of made-from-scratch southern macaroni and cheese were delivered by truck to the Dome. In the Dome kitchen, the macaroni and cheese was put in pans and browned in the oven the day of the event.

In the cook tank, a large rectangular box that resembles a storage freezer, 600 pounds of ribs were cooked. They were later dipped in barbecue sauce by hand and then stored on large trays. They were browned in a large production oven Sunday morning.

Regular food production is still ongoing during the MLK Celebration prep process. “I’ve got an overnight crew that comes in and does all your prepackaged salads, grab-and-go items that you see in our cafés,” said Ponzi. “So, we’re pretty much 24 hours, seven days a week in here.”

Ponzi explained the MLK process last Friday. “So, everything’s been cooked, chilled, ready to go on Sunday,” he said. “First thing that’ll happen Saturday night, we’ll do the sweet potato pies. The bakers will start from scratch, make them, cool them, cut them and pre-store them.”

The sweet potato pies were stored in one of the 22 hot holding cabinets used during the event. The hot cabinets stand around five feet tall and keep food at the correct temperature before serving.

Pallets of prepared food waiting at the Commissary for delivery to the Dome. (Photo by Keone Weigl)

Six bakers continued their work through Saturday night, baking mini corn muffins as well as wheat and white dinner rolls. Normal production also happens overnight, each night, to ensure the freshest baked goods. All donuts hold to Dunkin Donuts specifications. All bagels are done from scratch. The same bakers will produce birthday cakes for people who order them through the SU Bookstore, Ponzi added.

Beginning Sunday at 7 a.m., banana pudding was cooked from scratch. “We’ll start with a mix, peel all the bananas, cut those up, fold the pudding into the cups, cover them. They go in the holding cabinets. The individual puddings will be delivered to the Dome on a truck no later than 1:30,” Ponzi said.

Meanwhile in the Cook-Chill facility, collard greens began to stew. “We’ll add all the seasonings. Those, I’ll let cook all day, just flavor,” said Ponzi. “Last thing of the day, before I head to the Dome, is we’ll empty this kettle. That’ll go in the pans. Everything gets Saran Wrapped. Boom. I’m ready to go.”

While this process was happening, a predetermined oven rotation schedule ensured all items were cooked and placed in hot holding cabinets by no later than 2:30 p.m. “They’re doing the creole beans and rice, oven rotation with the chicken with the ribs. They’re taking final temperatures, loading the hot boxes (cabinets),” said Ponzi.

A truck driver loaded the food into his truck. Ponzi followed him to the Dome and called ahead to have any available set of hands meet him at the loading dock. Food was unloaded and kept in a staging area.

In the week prior to the MLK celebration, 1,600 china place settings were retrieved from the rafters of the Commissary warehouse. The plates, flatware, cups and glasses are only used a couple times over the course of the year, Ponzi said. The place settings were all washed and organized onto 12 pallets. The pallets of flatware were delivered via box trucks to the Dome on Friday.

Tewksbury and Bracy work together to manage the front and back end operations at the Dome during the MLK celebration.

Starting on Thursday night, Tewksbury and his staff worked until around 1 a.m. breaking down concessions equipment after the men’s basketball game.

The next day, they set up 160 tables and 1,600 chairs on the Dome’s floor. Large bundles of linens were left on the tables for setup on Saturday.

Serving the meal at the MLK Celebration dinner Sunday night in the Dome. (Photo by Evan Jenkins)

While Tewksbury’s concessions department helps behind the scenes with the kitchen work and getting the equipment in and out of the building, Bracy manages the actual service of the dinner, setting the tables, serving the people and cleaning up.

Lisa Gasque, catering events manager, was at the Dome on Friday organizing to help make “setup on Saturday smooth, streamlined and efficient.”

“I have a crew here today that’s getting all the components ready,” she said. “Tomorrow I can assign jobs and everyone knows what they’re doing. Efficiency is the key right now.”

Setup typically lasts six to eight hours on Saturday, with staff covering tables with linens and placing flowers, Bracy explained. Buffet lines were also set up on Saturday. A student staff of more than 80 helped with setup, service and cleanup. In addition, more than 20 managers and supervisors joined more than 30 union staff, including truck drivers, cooks, prep staff and catering event helpers.

On Sunday, Gasque had organized staff into areas of responsibility.

“We have food runners, buffet servers, clearers,” said Gasque on Friday. “I have mapped it all out.”

Gasque also has a wide variety of experience with the MLK Celebration. “This is my sixth one. I’ve been through every phase of it, where I was just a worker, then a supervisor and now as a manager,” she said. “Last year was my first solo run as manager. It went great. But I learned simple little things, and now it’s a no-brainer.”

Once the program concluded, the staff set up a staging area to begin clearing plates.

“Once the program’s over, they turn the lights on, we’ll clear the floor in about 40 minutes,” Tewksbury predicted on Friday.

The Dome floor was reset for basketball on Sunday night.

The dirty dishes were palletized and brought back to the Commissary, and a crew worked overnight washing them. The dishes must be cleaned immediately because day-to-day equipment still needs to be cleaned as well, Ponzi explained. By then, they’re already preparing for the next big event.

Because, he stated, “You’re only as good as the last meal that you served.”

(Illustration by Amy McVey)

Vegan pizza is among the options offered in the University’s dining halls.

For the third consecutive year, ���ϲ�����’s dining centers have received an A+ rating from PETA (People for the Ethical Treatment of Animals), placing ���ϲ����� on the Dean’s List in PETA’s college rankings. According to VeganReportCard.com, “The Dean’s List includes an elite group of institutions that have accrued enough Vegan Report Card points to rank among the highest tier of A-rated schools. They are the vanguard when it comes to vegan cuisine on campus.”

Criteria for grading include:

• Offers at least one vegan entrée at every meal
• Promotes vegan options
• Labels vegan entrees and desserts
• Offers nondairy milk
• Participates in Meatless Monday
• Offers an all vegan station
• Offers egg/mayo replacements

Ruth Sullivan, SU Food Services Registered Dietitian, says that SU Food Services goes above and beyond these guidelines. “Each dining center has a large area dedicated to vegan foods. Besides our featured entrées, we serve a variety of grain salads, pizza, deli items and dessert. Our menu committee continues working to eliminate as much processed vegan foods as possible in order to keep the selections fresh and exciting,” says Sullivan.

Emily Gibbs, a junior majoring in nutrition, has been a vegan since she was a senior in high school. Before she came to ���ϲ����� she was concerned that being vegan would mean not having enough food choices. On the contrary, she says, “I was pleased and surprised at the abundance of vegan food. Plus, I love it. Every time I go into the dining center, I find a new vegan food that I like.” Gibbs’ favorite vegan foods at the dining center include falafel, coconut encrusted tofu, pigeon peas and anything with seitan.

“Food Services is also great about labeling all the food so I know exactly what foods are vegan. Whenever I have a question, the staff is very accommodating,” says Gibbs.

The staff in Food Services welcomes student feedback. If you have a vegan recipe you would like to see offered in the dining centers, email it to mealtalk@syr.edu for consideration by the menu committee. To see the vegan options offered daily in the dining centers, visit . Under “Nutrition” click “Daily Menu and Nutritional Analysis.”

Fewer plastic straws in use mean fewer plastic straws discarded.

The plastic straw ban sweeping the nation has come to ���ϲ�����. opted to eliminate plastic straws from all five of its residential dining centers (Brockway, Ernie Davis, Graham, Sadler and Shaw). Why? Mark Tewksbury, director of residential dining and Dome operations, notes: “It’s something easy to do that makes a big impact on the environment, so we decided it was the right decision.”

Paper straws are a sustainable alternative to plastic and will be available soon in all dining centers. Removing plastic straws in the dining centers may be trendy, but sustainability has long been incorporated into the department’s routine.

Food Services composts its pre- and post-consumer waste with the Onondaga County Resource Recovery Agency OCRRA). Since the program’s inception in 2010, Food Services has composted nearly 3,900 tons of pre- and post-consumer waste. It’s a practice in which students can participate by sorting their leftover food scraps at the recycling station in each dining center. This, along with fruit and vegetable matter discarded during the food preparation process, is sent to OCRRA to be composted. Removing plastic straws from the dining centers will help make composting easier, as they are difficult to filter out of compostable waste when accidentally tossed into the composting bins.

In addition to the composting program, Food Services takes a number of steps to reduce waste:

• provides reusable water bottles to all first-year students to deter use of disposable cups: students can use the water bottle to take a drink to-go from all dining centers or receive 20 percent off their fountain beverage from a University café or food court.
• implemented reusable to-go containers in all five dining centers in 2009; in the 2017-18 academic year alone, students reused nearly 50,000 containers;
• incorporates energy- and water-saving equipment with each dining center renovation;
• buys products in bulk, where possible, to reduce material waste;
• sources locally produced products, whenever possible, from nearby vendors such as Upstate Farms, Paul deLima, Hofmann Sausage Co. and Byrne Dairy;
• donates leftover food from events to the ���ϲ����� Rescue Mission;
• and partners with Red’s Best, a seafood wholesaler in the Northeast that guarantees the fish caught will be purchased; this balances the supply-and-demand gap that typically drives fishermen to throw out fish that aren’t in high demand; Food Services’ sous chef Adam Harvey has created a flexible list of recipes tailored for the variety of fish purchased from Red’s Best.

SU and SUNY-ESF students pitch in, too, by partnering with Food Services to reduce waste. The Food Recovery Network is a student-run organization where students volunteer to collect unused food from all five of SU’s dining centers, Schine Dining and the Trailhead Café at SUNY-ESF. This food is safely packaged and delivered to local agencies in the greater ���ϲ����� community that serve populations in need. Students make the rounds five days a week, up to four times per day. More than 70,000 pounds of food have been redistributed since the program’s inception in 2014.

To learn more about Food Services’ efforts to reduce waste and increase its sustainability practices, check out or visit .

Diners at its locations in Schine, Goldstein and Kimmel Food Court can expect to win prizes ranging from a free slice to a whole pizza, along with coupons, giveaways, and even a visit from Otto! For your chance to grab a slice with Otto, visit Schine Dining this Thursday between 11:30 a.m. to noon or Goldstein Dining from 6:30 to 7 p.m.

The Tomato Wheel’s hours are:

Schine Dining: 11 a.m. to 7 p.m.

Goldstein Dining: 11 a.m. to 1 a.m.

Kimmel Food Court: 6 p.m. to 1 a.m. (until 3 a.m. Fridays)

An artisan pizza shop operated by SU Food Services, The Tomato Wheel serves handmade pizza wheels, twists, garlic knots and pizza by the slice, including vegan and gluten free options. Replacing the Sbarro pizza chain, The Tomato Wheel provides SU Food Services with flexibility, allowing them to implement changes, try new menu items and respond instantly to feedback.

Diners are encouraged to make suggestions to a manager or email mealtalk@syr.edu with recipe ideas or comments. The Tomato Wheel opened in June of this year.

Contact: Sara Inman
Auxiliary Services-Data Systems
315.443.9670
sjinman@syr.edu

Diners can expect to see menu options like pesto with roasted veggies or Sriracha chicken pizza, Buffalo wing twists, and spinach and artichoke or Philly cheese steak wheels. The Tomato Wheel will also offer made-to-order mini pizzas, including gluten-free and vegan options.

With a modern look and an authentic, home-cooked flair, The Tomato Wheel’s goal is to satisfy the more refined palette of today’s food lovers. Replacing the Sbarro pizza chain, The Tomato Wheel will provide Food Services with flexibility, allowing them to implement changes, try new menu items and respond instantly to feedback.

Sue Bracy, director of retail and catering operations for Food Services, is excited about the change. “Students want to see fresh-made foods, unique recipes and variety,” says Bracy. “We had a very positive longtime partnership with Sbarro, but our students wanted something different. With the opening of our own eatery, we are able to tailor the menu to our specific customers here at ���ϲ�����.”

Diners will even get to see the action front and center, with a new pizza prep table incorporated into the service line. Looking to increase transparency and provide opportunities for a relationship between the diner and the server, The Tomato Wheel’s menu is designed to suit the taste buds of the students, faculty and staff. Feedback is encouraged, either by face-to-face conversation with a server or manager or by emailing mealtalk@syr.edu.

Renovations at the food courts will take place this summer. The Tomato Wheel has opened at the Schine Food Court, with the locations at Goldstein and Kimmel to be completed by the end of August. A grand opening will take place after students return in the fall.

Do you ever wonder what happens to the leftover food in ���ϲ�����’s dining centers? Food Services does its best to reduce food waste by carefully planning each day’s production and composting. But even so, it’s impossible to end up with zero leftovers at the end of each day. That’s why the Food Recovery Network (FRN) is so important.

Food Recovery Network volunteers are, front row left to right: Becky Stromfeld, Shewa Shwani, Regina Northouse, Haley Gladitsch and Luella Bond; back row left to right: Molly Suba, Zoë Klobus, Angie Espino and Harris Eisenhardt

The FRN is a national organization that donates unused food from the University’s dining centers, cafes and student centers. Locally, the food collected from the dining centers is distributed to social wellness agencies such as homeless shelters, transitional housing organizations, refugee programs, children’s programs and more.

In 2014, an FRN student group was formed at ���ϲ����� and SUNY ESF. At the time, donations were collected two days a week from one SU dining center and the Trailhead Cafe on the SUNY ESF campus. The first year, the group packaged and delivered over 5,000 pounds of food.

Since then, the program has grown substantially. The Food Recovery Network now collects from all five of ���ϲ�����’s dining centers and Schine Dining in addition to the Trailhead Café at SUNY ESF.

They pick up and deliver food five days a week, up to four times a day. Additional support from several student organizations has helped keep up with the extra pick-up and deliveries. The ���ϲ����� chapters of New York Public Interest Research Group (NYPIRG), Alpha Phi Omega (APO) and Students for Sustainability have all offered their time. Volunteers must go through basic food safety training given by University staff managers before participating in the program.

Each recovery requires a team of three to five students. A typical recovery takes just over an hour. Food Services staff assist the volunteers with food retrieval and packaging.

When the program started in 2014, the FRN delivered to two organizations. Today, they deliver to seven. Shewa Kamaran Shwani, president of the ���ϲ����� Food Recovery Network, keeps all the deliveries and volunteers on track. She and Mark Tewksbury, Food Services Director of Residential Dining, surveyed all the charities last spring to get an idea of their individual needs in order to organize deliveries. Shwani admits that keeping all the volunteers and recoveries organized and on schedule is challenging. “We are fortunate to have a nine-person student executive board that helps keep the FRN working like a well-oiled machine!” she says.

The FRN board members who work together to manage the volunteers, pick-up and deliveries, and client needs are: Angie Espino, Harris Eisenhardt, Becky Stromfeld, Tucker Schnaars, Haley Gladitsch, Luella Bond, Jemila Smith and��Lexi Chipules.

The charitable organizations have benefited in many ways. They all face budget constraints, so the food donations help relieve some of the food budget pressure. This enables them to focus on their organization’s primary mission. It also gives their guests access to a wide variety of foods.

A manager from one of the local charities says, “With the rising costs of food, the FRN has really helped stretch our food budget. The student volunteers also make a difference in our community and the lives of our guests.”

As a result of the FRN’s hard work and their partnership with SU Food Services, over 61,000 pounds of food has been donated since October 2014. Future plans for the FRN are to add additional organizations, continue the positive relationship with SU Food Services and recruit more student organizations to help keep the project on track.

To volunteer for the ���ϲ����� Food Recovery Network or to learn more, visit:

About ���ϲ�����

���ϲ����� is a private, international research university with distinctive academics, diversely unique offerings and an��undeniable spirit. Located in the geographic , with a global footprint, and��, ���ϲ����� offers a quintessential college experience. The scope of ���ϲ����� is a testament to its strengths: a pioneering history dating back to 1870; a choice of more than 200 majors and 100 minors offered through 13 schools and colleges; nearly 15,000 undergraduates and 5,000 graduate students; more than a quarter of a million alumni in 160 countries; and a student population from all 50 U.S. states and 123 countries. For more information, please visit .

Diners at Ernie Davis, Shaw, Graham and Sadler dining centers now have the option to choose food from a certified gluten-free service line. The fifth and final dining center, Brockway, will join the certification this fall semester pending an upcoming renovation, although it continues to offer gluten-free menu items. Mark Tewksbury, director of residence dining and Dome operations, says, “The campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”

Recognizing that celiac disease and gluten intolerances are on the rise, Food Services has offered a gluten-free menu in its dining centers for years. Jamie Cyr, director of Auxiliary Services, explains why he encouraged Food Services to take this extra step toward certification. “The number of students entering college with food allergies has grown significantly, and parents are nervous about that when they send their child to school. We believe that this Gluten-Free Certification will help ease the anxiety for parents and students. We’re doing more than saying we’re gluten-free: we’re verifying it with a third party.”

Kitchens with Confidence’s audit process includes 41 areas with 200 critical control check points. To earn the gluten-free certification, each of SU’s dining centers satisfied enough of those check points to warrant a passing score. Additionally, Kitchens with Confidence maintains strict adherence via monthly testing of prep surfaces and requires quarterly reports that include any new menu items (which must be approved), staffing changes, recalls or incident reports. Kitchens with Confidence representatives will return annually to do an in-depth re-inspection of each dining center.

Federal law requires gluten-free standards to measure at 20 parts per million, the level of gluten at which most people with celiac disease react. Kitchens with Confidence standards are more strict at 10 parts per million. In a press release by Kitchens with Confidence, it was noted, “Students who have celiac disease and/or a food allergy who are choosing which college to attend can feel safe with ���ϲ����� based on the measures they take to ensure safety in their kitchens…The fact that ���ϲ����� elected to have this audit done is a testament to their dedication to serve safe food for all their diners.”

Ruth Sullivan is the assistant director of nutrition management for Food Services. She is also a registered dietitian nutritionist and AllerTrain Master Trainer by MenuTrinfo, LLC. Sullivan’s certification allows her to train staff through AllerTrain, which covers food allergies and sensitivities, celiac disease, avoiding cross contact in the front and back of the house, current allergen laws in place, and more. Managers, assistant directors, directors, chefs, first cooks—anyone making and serving food—are all required to complete the training. Sullivan, along with Food Services supervisors and managers, constantly monitor the dining centers to make sure that gluten and other allergen cross-contact processes are followed in the kitchens and serving lines. Signage is posted throughout the kitchen prep areas to serve as constant reminders of procedures.

Students with dietary concerns are encouraged to meet one-on-one with Sullivan, who works with students to create a specialized dining plan and orients them to additional food options available on campus. “We really encourage students to talk with us,” she says. “Food Services managers are willing to go the extra mile for students; they regularly purchase specific products requested by students with food sensitivities.”

Vegan pizza is among the options offered in the University’s dining halls.

“Every time I go into the dining center, I notice something else that I could use to make a satisfying meal,” Austin says. “I’m very impressed with the options. The staff has also been accommodating and helpful whenever I have a question. ”

PETA (People for the Ethical Treatment of Animals) has also recognized ���ϲ�����’s dedication to serving the vegan population with its annual Vegan Report Card. For the second year in a row, SU Food Services has received an A+ grade for its vegan food selection in the dining centers. Criteria for grading included:

• promotes vegan options
• labels vegan entrees and desserts
• offers nondairy milk
• participates in Meatless Monday
• offers an all-vegan station

Ruth Sullivan, Food Services Registered Dietitian, says that Food Services goes above these guidelines. “Each dining center has a large area dedicated to vegan foods. Besides our featured entrees, we serve a variety of grain salads, pizza, deli items and desserts.”

“Our menu committee has been working to eliminate as much processed vegan foods as possible in order to keep the selections fresh and exciting.” says Sullivan.

This year, more than 1,400 universities across the U.S. were surveyed. Seventy percent of them now offer at least one vegan option on their dining hall menu, and 19 percent have all-vegan dining stations, like SU.

PETA representative Hannah Kinder says, “���ϲ����� is on the forefront of the shift toward more sustainable, healthy and vegan food options.”

If you would like to see the vegan options that are offered daily in��University dining centers, visit the SU Food Services web site: . There is a link on the home page to “Daily Menus and Nutrition information.”

Vendors include:

Yancy’s Fancy cheese

Yancy’s Fancy, Corfu
Menu Item: Local Cheese Selection
Yancy’s Fancy has been creating award-winning, handcrafted cheese since the early 1900s. They make several flavored cheeses including Buffalo Wing Cheddar and Steakhouse Onion Cheddar. Their Chastinet, Bergenost, and Jalapeno & Peppadew Cheddar cheeses are top award winners.

Original Pizza Logs, Niagara Falls
Menu Item: Original Pizza Log
The company began by hand rolling pizza logs over 25 years ago in a small factory. Eventually, the pizza logs became so popular that the company moved to a larger facility where they could ensure safety and quality. The snack is now sold across the Northeast.

New York Bakery, ���ϲ�����
Menu Item: Beef on a Weck
Beef on a weck is a Buffalo favorite dating back to the early 1900s, when Charlie the Butcher took his business outside and began selling the sandwich to busy workers in the streets of Buffalo. The kummelweck rolls for the beef on a weck come from New York Bakery’s state-of-the-art facility located in ���ϲ�����. It is a family-owned business in its third generation of ownership. They have been baking and distributing bread across the region for over 90 years.

Sal’s Birdland, Rochester
Menu Item: Sal’s Ribs
Sal’s Sassy Sauce has been a Rochester favorite since 1974. Customers in Sal’s Restaurants loved the sauce so much that Sal began selling it online. It is used on his trademark chicken, wedges and ribs. Sal’s sauce is also available in local grocery stores.

Gianelli Sausage, North ���ϲ�����
Menu Item: Gianelli Sausage with Peppers and Onions
Gianelli is a family business that has produced sausage since 1946. Gianelli’s sausage with peppers and onions goes with the New York State Fair like apple pie and ice cream. You can do one without the other, but it just isn’t the same. Their sausage was voted one of the Best Local Foods for 2017. Today Gianelli sausage still uses the same award-winning recipe that gained fans from all over the Northeast and Mid-Atlantic.

Grandma Brown’s Baked Beans, Mexico, New York
Menu Item: Grandma Brown’s Baked Beans
These no-frills beans have been around since Grandma Brown began selling them during the Great Depression. The company prides itself in having a simple product that is naturally gluten free, low fat, contains no preservatives and is high in potassium. The company stands by its old-time values, keeping the same retro label and using no advertising to promote its product. No gimmicks are needed to sell this product; it stands on its own.

���ϲ����� Banana Company, ���ϲ�����
Menu Item: Salt Potatoes
Salt potatoes may be the ultimate local food for ���ϲ�����. These small potatoes are native to ���ϲ�����, “the��Salt City.” In the 1800s, salt springs around Onondaga Lake were used to create consumable salt that was distributed throughout the northeast via the Erie Canal. Laborers on the Erie Canal would bring a bag of small unpeeled potatoes to work each day and boil them in the salt brine for a satisfying lunch. Entrepreneur John Hinerwadel took note and began selling the small potatoes in five-pound bags along with some ���ϲ����� salt. He also served the potatoes at the famous Hinerwadels clam bakes. They became popular and have spread far and wide as a summer picnic staple for more than a century. ���ϲ����� Banana distributes the potatoes to ���ϲ�����.

Perry’s Ice Cream, Akron
Menu Item: Ice Cream Sundaes
Perry’s has been in business since 1918. Today, Perry’s is one of the two largest ice cream manufacturing plants in New York State. They make over 12 million gallons of ice cream per year. Ninety percent of the milk used to make the ice cream comes from farms within 50 miles of Akron. Some of Perry’s favorite ice cream flavors include ‘Cuse®44, Bad Breakup and Pumpkin Spice Latte.

Rod Father’s BBQ Sauce, ���ϲ�����
Menu Item: BBQ Sauce
This sauce was created by Rod Wallenbeck, an SU Food Services employee. While taking a cooking/business plan class at , Rod was inspired to craft his own barbecue sauce based on his experience working in the Sadler kitchen. He put together a prototype, then tweaked the recipe until it was perfect. The sauce is sold in local grocery stores and online at rodfathersbbq.com

Enjoy this special dinner that commemorates many favorite foods of Central New York while paying tribute to our local vendors.

Ruth Sullivan

To become a certified master trainer, Sullivan had to complete the Allertrain course, then take a full-day webinar through Allertrain. Master trainers are chosen based on their knowledge of food allergies, food intolerances and celiac disease. They must also have food industry and teaching experience.

Allertrain’s certified teaching programs will enable Sullivan to keep SU Food Services staff up to date on all the latest food allergy, celiac disease, food intolerances and food sensitivity information. To date she has taught over 200 Food Services staff members and they have become certified in identifying food allergy needs. This is another step that Food Services has taken to assure the safety of all of��its customers.

A customer places her order at the new Falk Café on 2.

The Falk Café on 2 celebrated its grand opening on Wednesday, Feb. 15. Students, faculty and staff from all across campus attended a lunchtime cake cutting with Falk College Dean Diane Lyden Murphy.

In addition to cake, guests enjoyed complimentary coffee and tea throughout the afternoon, courtesy of Falk College, as well as opportunities to win a variety of gift baskets. Dean Murphy opened the cake cutting with a few words about the new café.

“It is perky, bright and high tech. We have a new grill and plenty of healthy food options for everyone, including kale,” Dean Murphy says.

���ϲ����� Food Services’ newest café, the Falk Café on 2, is located across from the main Student Lounge on the second floor of the Falk Complex. The hours of operation are 8 a.m. – 3 p.m., Monday through Friday. It serves make-your-own salads and wraps; the Café also has a grill for sandwiches and hamburgers and many other items.

It is perky, bright and high tech. We have a new grill and plenty of healthy food options for everyone, including kale!

Dean Murphy

Freshmen Connor Monzo, Jimmy Camp and Austin Towns find that the Falk Café on 2 is an easy place to get their lunch because it is centrally located. When asked what their favorite food was, they all rated the chicken tenders high. Other favorites included the Buffalo chicken wrap and grilled cheese.

Some of the selections available to students, faculty, and staff at the new Falk Café on 2.

Dean Murphy stressed that she wants the café to continue to be student friendly and continue to improve with customer suggestions.

With the opening of the Falk Complex in 2015, it marked the first time in the college’s history—which dates back to 1917 when the School of Home Economics began as a course in the College of Agriculture and the first nutrition course was taught—that Falk College’s academic disciplines and administrative offices were housed in a central location. In 2011, ���ϲ����� alumni David B. and Rhonda S. Falk committed a gift that renamed Falk College and supported the move to the new Falk Complex.