Produce of the Month

Every month, there is a new fruit or vegetable, which is featured in many of the dishes across all four campuses. It is decided based on the season. This month’s produce, cranberry, is utilized dishes such as Monday’s cranberry and walnut goat cheese logs.

“We try to incorporate that produce through all four campuses.” Callie Stanley said.

Make sure you check out the cranberry appetizers when you go to the edge. Next month, look for beets in your food.

Menu

The menu is decided based on what was popular, and what was used previously. Often times, the leftovers are incorporated into the different dishes. The staff try and have as many cultures as they can in the food they cook to help increase the awareness of students.

“We’re trying to set them up for the outside, trying to figure out what they like [and] what they don’t like.” Samantha Hipol said. “We also base it off of what’s in season.”

The menu is decided on about a week in advance.

Pizza

The pizza is ordered semi-baked everyday from two different companies. The kitchen staff then warms up the pizza in a special oven and serves it to the students. Gluten-free pizzas are also made

Cooking Rice

Instead of using rice cookers, the staff uses multiple pots to cook the rice, since there is so much of it. This is helpful in conserving water, as well as saving time for the busy staff.

Staff

There are over forty staff across the Union, Bucknall, Blackford, and Saratoga campuses who make up the food department. Everybody works together to plan menus and make other decisions.

“We all communicate and we all talk, and we all plan menus together. so I think its not just one person who plans all the food.” Steele said.”

This piece was originally published in the pages of The Winged Post on Nov. 21, 2014.