How time flies. As the spring semester winds down rapidly, we are almost at the end of another school year. This is final exam week and Commencement is next weekend.
So for students packing in extra study time during finals, tonight our DCs have exam treats. We’re also extending our hours of operation, closing at 2:00 am.
It’s been a busy, memorable time for all of us at UMass. We are celebrating everything from Founders Day, various alumni events, and the inauguration of the chancellor, to the launch of the UMass Rising Capital Campaign. For Auxiliary Enterprises, this means that we are in the thick of things. It’s so great to be part of the festivities.
(Link to Flyer)
At UMass Dining Services, we are fortunate to have more than 16,000 students and staff on the meal plan. Among them, 3,368 are seniors. It is unusual for any school to have so many seniors on the meal plan, but it’s the new normal at UMass.
That is the $64 thousand question.
UMass Dining recently hosted the second “Best Campus Food” event at the Berkshire Dining Commons. The event followed the 2013 Princeton Review rankings, which not only rates academics but also food quality on campus. This year, we were ranked #3 for food, an impressive feat.
Two week ago, I attended a conference in which I overheard a speaker on a panel say something that I couldn’t agree with. The point the speaker made was that even though college students talk about healthy eating, they still consume a lot of burgers and fries.
Last Thursday afternoon, I received a call from John Lehmann of the International Foodservice Manufacturers Association (IFMA). He casually asked if I were available during the middle of May. I checked my calendar and answered yes. Then John said, “Congratulations, you have been selected to receive one of the 2013 Silver Plate Awards in the category of College and Universities.” He also requested my attendance for several events leading up to the evening of the Gold & Silver Plate Celebration.
One of my favorite permaculture design techniques is turning “waste” products into useful resources. Hugelkultur is a permaculture technique that does just this, taking an excess of wood, such as branches, logs, brush, tree trunks and such, to make a raised bed. These raised beds improve drainage, regenerate soil health, and maintain moisture. The woody material soaks up the water and then slowly releases over time. As the wood decomposes it also leaves small air pockets, creating a no till fertile soil base.
Campus dining is a dynamic business. We are similar to the restaurant business—yet so different. Our customers dine with us several times a day, but they patronize restaurants only occasionally. You may say we are lucky to have such a captive audience, but let me tell you: It’s not easy to please our guests all day, every day.
Thyme is a perennial, many-branched ground-cover shrub that grows to about a foot tall. Its pink flowers bloom in the summer and has small stalkless leaves. Also known as Mother Thyme, thyme leaves and flowers has a long history of being used as an antiseptic, cough remedy, and digestive aid. Not only will you be able to find it in your spice rack, but your medicinal cabinet as well. Products like mouthwash and decongestants have thyme in them.