Campus Services March Cornerstone

Cornerstone C A MP U S

SE RV IC E S

N E WS L E T T E R

National Nutrition Month

FOO D & BE VE RAG E U P DAT E It’s National Nutrition Month!

nutrition experts, and are committed to

Campus Services is extremely fortunate to

National Nutrition Month started out as

helping others live healthier lives.

have Joanna Saba and Victoria Bordfeld as

National Nutrition Week in 1973 as a way to

This year’s theme for NNM is Personalize Your

our team of registered dietitians. This duo

deliver important nutrition information to the

Plate! It’s meant to represent that there is no

ensures that all those on campus, students or

public. The goal of National Nutrition Month is

one-size fits all diet when it comes to nutrition

staff, have well-balanced and healthy meals

to help you make the most informed decisions

and health. We are all special and unique, we

available to them all year round.

about your eating and physical activity habits.

have different tastes, and preferences!

This month is also dedicated to Registered Dietitians around the nation that serve as

Follow @MUDining on social media for Dietitian picks and tricks throughout the month!

Cornerstone

MARCH 2021

| C A M PUS S E RV I C E S N EWS L ET T E R

Daniel Durbin - Building and Grounds Asst. | 1 year Theresa Lumpkin - Food Service Assistant | 1 year Harry Marhoffer - Cook | 1 year Jillian Rucker - Food Service Supervisor | 1 year Sandra Campbell - Building and Grounds Asst. | 2 years Carey Higgins - General Food Service Manager | 2 years Nicholas Hill - Building and Grounds Assistant | 2 years Neiko Platt - Building and Grounds Assistant | 2 years Sarah Bischoff - Horse Groomer | 3 years

Black History Month Celebration

Garrett Buchanan - Food Service Assistant | 3 years

Shout out to the culinary team at Western Dining Commons for putting together a delicious and successful Black History Month Celebration on Wednesday, February 17th. This event looked a bit different than it has in the past, but feedback on the food was overwhelmingly positive. The Black Student Action Association requested a unique and diverse menu that the team at Western executed incredibly well. Menu highlights included fried plantains, jollof rice, and gumbo.

Ashley Kochanowski - Food Service Supervisor | 3 years Ashley Canada - Building and Grounds Assistant | 3 years Michelle Vergis - Food Service Assistant | 3 years Carol Smith - Food Service Assistant | 4 years Lisa Wright - Food Service Assistant | 4 years Brent Mason - Senior Director of Food & Beverage | 4 years Joshua Brown - Building and Grounds Assistant | 5 years Victoria Moore - Program Associate | 5 years Stormey Earnhart - Food Service Assistant | 5 years Connor Kline - Cook | 7 years Deondre Shavers - Cook | 7 years Deborah O’Brien - Food Service Assistant | 13 years Timothy Black - Building and Grounds Assistant | 20 years Ronald Downard - Transportation/Delivery Asst. | 21 years Jennifer Hickman - Cook | 28 years

Teatulia Teas Looking to support socially responsible companies? Check out the selection of Iced Teas from Teatulia Teas available at Spring Street Market. Teatulia Teas are not only organic and responsibly sourced, but the company is community driven. They work to restore barren landscapes to thriving gardens and provide sustainable job opportunities to help break the cycle of poverty for Bangledeshi families. Spring Street Market is proud to carry a product that gives back to their community and is grateful to be able to partner with them.

The Iced Teas are zero sugar, zero calories, and 100% delicious. Spring Street Market features the Easy Green tea, Signature Black tea, and Hibiscus Fusion teas.

MARCH 2021

MIAMIOH.EDU/CAMPUS-SERVICES

It Takes a Village Heading into the week of February 13 there was a major weather front expected to hit Oxford and the surrounding areas. Normally it takes a small army to operate the dining facilities and the pandemic has only compounded that need. In the past we have offered overnight housing to ensure that there is staff available on campus and to cut out travel in potentially dangerous conditions.

With the Marcum being closed for business, it was the perfect space to offer safe, private housing. The call went out to see who would be interested and willing to commit to staying on campus to provide hospitality and care for our students. “In 21 years of Marcum Hotel experience, this was the largest number of people in our department willing to stay on campus,” says Marcum Director Amy Poppel. “The largest occupancy prior was 32 rooms staying at Marcum. We hit 55 rooms with this weather incident - an excellent example of loyalty to our students and department.”

Having the Food & Beverage team stay at the Marcum was a great opportunity to open the space back up and have a sense of normalcy. Due to the pandemic it was the first night the hotel was at capacity since late 2019.

Amy went on to say, “Everyone I spoke with was very appreciative of this housing opportunity... I’m glad Marcum could provide a safe and comfortable room for folks to make sure they made it to work.” Unexpected circumstances like a snow emergency show the true character and dedication that our staff has to Miami and to hospitality. The entire Miami campus thanks you for the sacrifice and dedication made during this emergency because without you, we would not have been able to provide continuous food services to those on campus.

To everyone on the Campus Services Team, I would like to express my gratitude for the hard work every one of you has shown. Your resilience has been commendable as we have had to navigate one full year of constant change and flexibility with this Pandemic. Without you, we would never have gotten this far along in the current academic year. Let’s continue to do our best in the name

St. Patrick’s Day Challenge In my 15 years here at Miami, I have been tasked with responsibility for providing the food for events at Lewis Place, first for the Hodges starting back in 2006 and now for the Crawfords. It was a new and exciting mission for me as all my previous experience had been in restaurants. When I first met Mrs. Hodge to discuss her vision of the dining experience at Lewis Place, I naively was thinking we would agree to pitch to my strengths in seafood, and Old World Italian and French cuisine. She quickly disabused me of that notion and made it clear that diversity of cuisine would be the focus. So began my crash courses in Thai, Japanese, Greek, Chinese, Polish, German and many other cuisines including Irish. That first year was particularly demanding and stressful as I tackled these cuisines for the first time. As the special holidays like Fat Tuesday and Chinese New Year rolled around, a four course regional menu was expected. The following recipes come from that first St. Patrick’s Day menu I proposed to Mrs. Hodge back in 2007 and will make a wonderful entrée and side which would go well with some cabbage and a nice Irish soda bread.

Pork Devonshire w/Fresh Herb sauce While I have since learned that Devonshire is not in Ireland at all, that is the name I gave to this dish at the time. Pork Cork or Pork Sligo would have been more appropriate!

Ingredients • 4-4oz boneless pork cutlets • 2 cups sour cream • ¼ cup sherry • 3 tbsp. minced shallots • 2 Tbsp. horseradish • Bread crumbs/salt and pepper • ¼ cup canola oil • 1 tsp. each minced fresh parsley and minced fresh thyme • ½ tsp. each minced fresh sage and minced fresh rosemary • 1 tsp. minced fresh garlic • 1 Tbsp. sherry • 1 cup chicken broth • Corn starch • 1 Tbsp. canola oil Procedure • Mix sour cream, sherry, shallot and horseradish to make marinade. Toss pork in marinade and let sit overnight • Sauce: Sauté garlic in second quantity of canola oil in small sauce pot.

Add sherry. Add chicken broth. Add fresh herbs. Tighten to thin gravy consistency with corn starch.

• Remove pork from marinade, salt and pepper and then bread generously with bread crumbs.

• Sauté pork cutlets in skillet in ¼ cup of canola oil (clarified butter even better) until golden brown on both sides and thoroughly cooked. You will need to handle these delicately so crust does not tear.

• Plate pork and cover with sauce.

of our cause! We know that it’ll be worth it in the end.

Let’s do this for Miami University.

Geno Svec Executive Director of Campus Services Chief Hospitality Officer

Chef Frank Catering Chef

Cornerstone

| C A M PUS S E RV I C E S N EWS L ET T E R

MARCH 2021

Welcoming Our Students Back The 2021-2022 room selection process for current first year students (rising second year) starts in March. All first and second year students are required to live on campus.

March Promotions Employee Appreciation Day!

We have several different processes and opportunities for students to select their rooms for next year. The majority of rising second year students will take part in the General Room Selection process which happens in early April. Prior to that, we also have a process for Sorority Corridors, Student Created Living Learning Communities, Second Year Honors, and others. All of these take place conveniently online through our housing system. The Campus Services staff is excited for students to return in the fall. Students are the driving force for our operations and we are immensely excited to welcome them back with open arms and celebrate the new academic year.

March 5

40% off any one item (excludes technology) Discount available in store only

Sleep Awareness Week March 14-20

Highlighting clothing, beauty, and technology

Women’s History Month Highlight Female Authors

Gradfest

March 29 - April 10 25% off Cap, Gowns, Tassels, and Diploma Frames

Replacement ID Cards: Do you need to replace a lost or damaged Miami ID card? Don’t forget that the Campus Services Center has an online form that you can fill out to request your replacement card prior to coming to our office. You can find the Faculty/Staff replacement ID card form on our website at www.miamioh.edu/IDcard.

Order ahead and we’ll let you know when your card is printed and ready for you to pick up!

Miami PUZZLE

What is Spring’s favorite kind of pickles?

Daffo-dills!

Click the image to play!