Tag: A’viands

Menu for July 6-10 (and reminder on Garden Café closing)

The University Union along with UW-Green Bay Dining Services and A’viands remind members of the campus community that the Garden Café will be closed next week for some remodeling work. Meanwhile, the menu for the week:

Monday, July 6
Stir Fry — Options including Chicken, tofu, onions, peppers, carrots, broccoli, & squash zucchini; Sauces: teriyaki, sweet & sour, or curry (at the coffeehouse in the Union)


Tuesday, July 7
Walking Tacos — with topping bar (at the coffeehouse in the Union)

Wednesday, July 8
Grill Out — BBQ ribs & corn on the cob or Caesar salad with grilled chicken, both served with watermelon (on the plaza outside the Union, above Student Services, and in conjunction with “Get the Scoop” ice cream sale)

Thursday, July 9
Baked Potato Bar — with toppings (at the coffeehouse)

Every Day (including Friday, July 10)
Soup, sub sandwiches on fresh baked sub bread, & grab and go’s (parfaits, salads, fruit cups, cottage cheese), bottled beverages, bakery items, bagels, etc. (at the coffeehouse)

Semester’s end means charitable donations to local pantries

Dan Jacques from A’viands Food Service shares word that UW-Green Bay made the most out of the dining plan’s bulk sales drive in May. Through the staff assistance of A’viands and the University Union, students and their parents elected to donate $2,762 worth of food that is being made available to the hungry of Brown County. Five different charities — Campus Kitchen, Campus Pantry, Manna for Life, Paul’s Pantry and Freedom House — are benefiting from the year-end food plan contributions. Jacques and Tammy Swanson from A’viands say they “would like to personally thank everyone involved in collection, organizing and next week’s delivery…  This would not have been possible without Sarah Johanski, lead retail supervisor, who handled the ordering, organizing and sorting of all the items collected.”
 

This week at the Garden Café

Monday, March 23
Entrée:    Rosa Penne with Grilled Chicken & Breadstick
Soups:     Three Bean Chili (Vegetarian), Sausage & Leek

Tuesday, March 24
Entrée:    Mexican Tuesday
Soups:     Moroccan Carrot (Vegetarian), Chicken Tortilla

Wednesday, March 25
Entrée:    Sri Lankan Beef with Rice
Soups:     Broccoli & Cheese (Vegetarian), Wonton Soup

Thursday, March 26
Entrée:    Beef Lasagna & Breadstick
Soups:     Beer Cheese (Vegetarian), Chicken Noodle

Friday, March 27
Entrée:    Crab Cakes with Red Pepper Aioli
Soups:     Tomato Vegetable (Vegetarian), Clam Chowder

Phoenix Friday: sales, hoops and a little CCR

Celebrate the start of spring break on Phoenix Friday (March 13), A’viands, as is customary, will be offering a 10 percent discount to anyone wearing Phoenix gear all day Friday. The Phoenix Bookstore “Yard Sale” will enter its final day. At the Weidner Center, The Fortunate Sons: A Tribute to Creedence Clearwater Revival will be taking the stage in the Cofrin Family Hall at 7:30 p.m. as a fundraiser for the Fraternal Order of Police. Assuming the Phoenix women claim victory in tonight’s quarterfinal opener, the Horizon League Championship will be contested at the Kress Events Center this weekend.
 

This week at the Garden Café

Tuesday, March 3
Entrée:    Mexican Tuesday
Soups:     Greek Lentil (Vegetarian), Hearty Chipotle Chicken

Wednesday, March 4
Entrée:    Crab Cakes with Red Pepper & Chive Aioli served on Greens
Soups:     Tomato Soup (Vegetarian), Baked Potato

Thursday, March 5
Entrée:    Red Curry Chicken Kebabs with Wild Rice
Soups:     Broccoli & Cheese (Vegetarian), Chicken Noodle

Friday, March 6
Entrée:    Cajun Grilled Catfish $4.09
Soups:     Black Bean (Vegetarian), Clam Chowder

Spring Break dining options

It’s less than two weeks away. If you need a place to eat during spring break, the following areas will be open:
Friday March 13
Common Grounds and the Corner Store will be open 7:30 a.m.- 3 p.m.

Garden and MAC Cart until 1 p.m.

Marketplace from 7:30 a.m. – 2 p.m.
Phoenix Club 10 a.m. – 5 p.m.

March 16-March 20
Garden Café will be open 7:30 a.m. – 2 p.m.
Phoenix Club 10 a.m. – 5 p.m.

Note: On Tuesday, March 17, only (St. Patrick’s Day) the Common Grounds Coffee shop will be open from 7:30am – 2:00pm.

This week at the Garden Café

Tuesday, Feb. 24
Entrée:  Mexican Tuesday
Soups:  Curried Cauliflower (Vegetarian), Chunky Two Bean & Beef Chili

Wednesday, Feb. 25
Entrée:  Chili Lime Pork Loin with Corn Salad & Roasted Red Potatoes
Soups:  Black Bean Soup (Vegetarian), Chicken Chowder

Thursday, Feb. 26
Entrée:  Chili Beef Skewers with Wild Rice
Soups:  Cream of Potato (Vegetarian), Chicken Dumpling

Friday, Feb. 27
Entrée:  Tilapia with Chimi Churi & Wild Rice
Soups:  Moroccan Carrot (Vegetarian), Clam Chowder

Phoenix Friday the start of a busy weekend


Plan now for one of the busiest Phoenix Fridays of the semester. Be part of the excitement of Phoenix basketball with the men’s game at the Resch Center on Friday night. The uncharacteristic 6 pm start time is to accommodate an ESPN 2 broadcast. It is also Menominee Casino Hat Giveaway. Cheap Seats this weekend features “Horrible Bosses II” at the Christie Theatre. The Phoenix Bookstore is offering 20 percent off school supplies on Friday, and A’viands is offering a 10 percent discount to anyone wearing Phoenix gear. Expect action Friday night when “Superheroes” take over the University Union for UWGB Nites. More basketball on Saturday when the Phoenix women host their annual Prevea PinkZone game at the Kress Center at 1 p.m. The game will also be broadcast on ESPN3. Bring the kids in your life to “Sid the Science Kid: Live” at 11 a.m. Saturday at the Weidner Center. Banjo players Béla Fleck and Abigail Washburn perform at the Weidner, Sunday at 7:30 p.m.

Healthy Campus: Wellness Committee Promotes Overall Employee Health

top-wellness-storyWhether it is through promoting exercise, healthy eating, or even ergonomics, UW-Green Bay’s Wellness Committee is devoted to keeping employees healthy.

The committee focuses on physical, occupational, emotional, social, fiscal, environmental, intellectual and nutritional wellness. The next program, “Heart Healthy Living,” is scheduled for Thursday, February 19 from 12:15 p.m. to 1 p.m. in Alumni A and B of the University Union.

wellness-2In order to promote these wellness topics, the committee holds several events throughout the year, such as monthly Lunch and Learns and quarterly wellness challenges. They also write a monthly newsletter focusing on the same topic as that month’s Lunch and Learn. Activities vary, and partners are plentiful.

“We had a step in to spring challenge, we’ve done that a couple years now, and that’s where (participants) are able to create teams and track all of their physical activities for the month,” says Kimberly Danielson, chair of the Wellness Committee. “We partner with the American Heart Association, the My Start tool, where it’s easy to put in activities whether it’s vacuuming or cleaning the house or out walking or riding a bike. They’re able to track that and we use that as a friendly competition.”

wellness-4While the committee’s programming is targeted toward employees, students are welcome to attend as well. The committee will occasionally partner with the Healthy Choices Taskforce, which creates wellness programing aimed at students, or other campus organizations to plan events.

“The 9/11 walk, that was open to everybody,” Danielson said. “We partnered with Vets for Vets Club which is a student organization and so we’re trying to reach out and partner with everybody we can.”

The committee has also promoted wellness off campus, by encouraging employees to join community events.

“We have a corporate team for the Bellin Run. The last few years that’s been really successful and people have really liked that they can sign up through the committee. We’re just trying to find ways to promote what events are out there that people might not be aware of,” Danielson said.

wellness-5“We’re looking for ways to promote, and to be healthy and active in whatever shape or form that is,” she said, “We just want to provide opportunities for employees to think about how they can make positive changes in their life.”

The committee had its founding in early 2012, when several employees gathered to begin a walking program on campus. They discussed a greater need for wellness promotion on campus. It is now comprised of employees from four areas of campus: Human Resources, the Counseling and Health Center, the Kress Events Center, and a liaison with the A’viands who is a wellness dietician. Committee members hope to add one employee from each of the employee classifications on a rotating basis.
Written by Katelyn Staaben, editorial intern, Marketing and University Communication
Photos submitted.