Faculty and staff can take advantage of $5 Fridays at the Cloud Commons, Green Bay Campus. It’s an all-you-can-eat (in-person, no takeouts) option. COVID-19 dining rules apply.
It’s a student-funded project that has been in the works for awhile—an Intermodal Earth Flow composting steel vessel was installed outside the University Union delivery area, recently. The composter will handle organic food waste from the University Dining, as well as food waste from plates, and dining operations on the UW-Green Bay Campus. The post-mix will be taken to a site on-campus to cure for between 2-4 months which will then yield compost that can be used. The composter has a minimum processing capacity of At least 2,000 pounds of raw organic waste per 7-day period or 660 gallons.
Click to advance slideshow or view the album on Flickr.
– Photos by Grant Winslow
A’viands at UW-Green Bay has posted to the site Student Health 101 a Q&A with Dietitian Laura Rowell, who joined their staff in October and is available to assist with nutritional questions on a variety of topics, and as an additional campus resource. We repeat that feature here:
What type of dietetic support do you provide to the UW Green Bay community?
My job is to support students in balanced and healthy eating to achieve their optimum health for enhanced learning. I enjoy educating students on making healthful and informed nutritional choices both on and off campus. Whether he or she has been newly diagnosed with a food allergy or are just trying to lose the freshman 15, I provide a safe environment to learn strategies, set realistic goals, and have some fun for a healthy and successful college life!
What is your mantra or philosophy about nutrition?
I believe nutrition is positive nourishment for your body and soul. Balance, variety, and moderation are best and one healthy sweet a day keeps your cravings away!
Outside of your work life, what do you enjoy?
I enjoy baking and canning. I instruct exercise classes, and I enjoy spending time with my husband and children.
Anything else you would like to share?
I surround myself with positive people and opportunities. I have two little boys who are turning into great chefs. I have a wonderful husband and some seriously great friends and co-workers. I love both of my jobs at UW Green Bay. In addition to my dietitian role with A’viands, I also lecture for the Human Biology department. Both jobs challenge me to do more and to be better every day for you, the UW Green Bay community.
What is the best way to connect with you?
I encourage anyone with a health question to e-mail me. I’m also available via phone at (920) 737-7095. I’d love to set up a time to sit down and chat about your personal health goals. It’ll be great fun!
To learn more about the dietitian services from A’viands, please visit their website. Individuals can access nutritional information, review menus, hours of operation and more about all things dining at UW-Green Bay.
In an unprecedented collaboration, the UW-Green Bay Theatre and Dance program presented an Iron Chef challenge to A’viands’ Chef Fazli Ademi. They asked him to develop a new sandwich that would promote the upcoming play, bobrauschenbergamerica, using foods mentioned in the script.
He did, and came back with a grilled beef patty topped with Swiss cheese, caraway flavored sauerkraut and mustard on a toasted onion bun. The bobrauchen-burger sells for just $3.99 and is available exclusively at The Grille on the lower level of the University Union through Oct. 31.
According to Chef Fazli, the creation is also an interdisciplinary feat. “When you create a dish you have to keep in mind popular taste, price point and marketability. This is business, creativity and theatre all rolled into one delicious dish. We are thrilled to be able to participate in the University’s common theme for the year (creativity).”
The Chicken’s involvement? Look for his presence in play promotions and the play itself — which has a lot of chicken jokes — between now and the run of bobrauschenbergamerica, which opens Oct 18 and runs through Oct 27 in the Jean Weidner Theatre. A fantastical road trip through the American landscape in the last part of the 20th century, the play is a collage of text, images, sound and spectacle inspired by the artistic style of Robert Rauschenberg, one of America’s most influential visual artists. One final note, from the Chicken, about Chef Fazli’s sandwich: “What a great way to celebrate the launch of the theatre season than with the Oktoberfest flavored all-American bobrauchen-burger.”
The Garden Café will close at 1:30 p.m., Friday (Dec. 9) in order to accommodate phase 1 of the Garden Café remodeling project. Normal service hours will resume next Monday (Dec. 12). Stay tuned for additional announcements regarding the Garden Café project. For a complete listing of hours and location menus, www.uwgb.edu/dining.
UW-Green Bay’s food service has a contract with Red Barn Dairy for the skim, 2%, whole and chocolate milk served to customers. This past week, the dairy company won both a gold and silver medal in the Bandaged Cheddar category at the U.S. Championship Cheese Contest in Green Bay. Out of 100 possible points, Red Barn Heritage Weis White Cheddar Reserve received a score of 99.50 for a gold medal, and Red Barn Heritage Weis received a score of 99.35 for a silver medal. The company’s cheddars are made in small batches at Springside Cheese Corporation in Lena. Red Barn Family Farms is made up of eight family farms located between Appleton and Green Bay, all of which advertise their commitment to traditional and humane animal care.