Cornerstone - March 2022

Cornerstone C A MP U S

SE RV IC E S

N E WS L E T T E R

Thank You! A Note From Brent Mason Once again thank you for all of your efforts as we navigate

We also have the daily themed items at Martin that

through the Spring Semester. With all of life's distractions in our

seem to be well received. The new Vegan Station at

current environment it can be difficult to execute day in and day

Maplestreet and the renamed Daily 180 at Western have

out. It is amazing to me the challenges and obstacles that you

some great offerings as well and have become very

all overcome each and every day to ensure we are providing

popular.

great service to our students. I would also like to give special recognition to all of the managers and staff that braved the terrible weather in early February to make it in to ensure that

Let’s continue to show just how good Campus Services can be!

we could feed the students that were stuck on campus.

Much appreciated.

The Spring menu changes have shown to be successful in our commons areas. We have the great addition of the “build your own” bars such as BYO baked potatoes, hot dogs, nachos, etc.

Brent Mason

Cornerstone

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

MARCH 2022

Timothy Black - Building and Grounds Assistant | 21 years Garrett Buchanan - Food Service Assistant | 4 years Ashley Canada - Building and Grounds Assistant | 4 years Ronald Downard - Transportation/Delivery | 2 years Carey Higgins - General Food Service Manager | 4 years Nicholas Hill - Building and Grounds Assistant | 3 years Connor Kline - Food Production Leader | 8 years Ashley Kochanowski - Food Service Supervisor | 4 years

Celebrate a World of Flavor with National Nutrition Month Happy National Nutrition Month! This year's theme is “Celebrate a World of Flavor!” This and every month, we celebrate the diversity of our students, faculty, staff, and community. Our Culinary Team works tirelessly to bring exciting variety and flavor profiles, and draws inspiration from multiple ethnic cuisines for the campus to enjoy. Try one of our new, flavorful recipes in our dining commons locations, such as the Tilapia en Papillote, Thai Noodles, Vegan Enchiladas, Beef Bulgogi, Vegan Chickpea and Lentil Curry, and so many more! On National Registered Dietitian Day, March 9th, there will be #DietitianPick meals featured at each of the dining commons, which were designed by our three campus Registered Dietitians to highlight a healthful meal composed of a protein, vegetable, starch, and fat.

Harry Marhoffer - Cook | 2 years Brent Mason - Sr Director of Food and Beverage | 5 years Victoria Moore - Program Associate | 6 years Paige Napier - Building and Grounds Assistant | 1 year Deborah O'Brien - Food Service Assistant | 14 years Neiko Platt - Building and Grounds Assistant | 3 years Jillian Rucker - Food Service Supervisor | 2 years Deondre Shavers - Cook | 8 years Carol Smith - Food Service Assistant | 5 years Michelle Vergis - Food Service Assistant | 4 years Lisa Wright - Food Service Assistant | 5 years

Faculty/Staff Appreciation Day Friday, March 4th is Faculty and Staff Appreciation Day at the Rec Center. All Miami faculty and staff can access the facility for FREE all day. This means you’ll have access to the weight room, the aquatics center, the indoor track, basketball gym, and all other facilities at the Rec. There will be a free yoga class from 11:15am to 12:00pm and a free facility tour at 12:15pm. There will also be an exclusive 15% off deal for faculty and staff on annual memberships, personal training session bundles, and annual group fit memberships! The Rec wants to show their appreciation for all of the hard work that our faculty and staff put in every day to make our University so great. This is just one way for us to give back to you! Visit the Pro-Shop at the Rec to purchase these deals, or email keithb@miamioh.edu. We will see you on March 4th!

MIAMIOH.EDU/CAMPUS-SERVICES

MARCH 2022

Corned Beef and Cabbage History In March, St. Patrick's Day will be celebrated around the world on March 17th. In the U.S. that means green beer, and corned beef & cabbage. But, is this actually how the holiday is celebrated in Ireland?

Corned beef and cabbage isn't actually the national dish of Ireland.

You wouldn't eat it on St. Patrick's Day in Dublin, nor would you be likely to find it in Cork. It's typically only eaten around the holiday here in the U.S. So how did corned beef and cabbage become synonymous with the Irish?

Large Events Back on Campus

by Event Services The Event Services team cautiously opened the Spring semester with optimism, ready to serve the Miami students, faculty, and staff as well as the guests of Miami. Flexibility remains our mantra as we plan and will replan for events and services based on changing restrictions and limitations due to COVID, as well as people’s comfort level with gathering.

Tina Rotundo’s team of Miami Catering, partnering with Ginny Thiell and her production team are poised to produce and deliver the daily meals to the on-campus students affected by COVID isolation. All are hopeful that the semester will be a smooth one, based on the many improvements made to the process over service last year, when meals delivered per day hit a high of 1,400.

Additionally, the Miami Catering team is preparing to welcome back to campus the larger format events we’ve not seen in two years. Banquets for student organizations and university departments fill the calendar as we are all hopeful to be able to safely meet face to face in larger numbers.

Like many of us, Amy Poppel of the Marcum is looking forward to warmer weather this spring and people openly gathering again. The campus beauty on East Quad and around Marcum can't be matched, making it an ideal location for overnight guests. If your family is traveling to Oxford for the Easter Weekend, call our front desk at 513-529-6911, mention your work location, and get 15% off an Easter Weekend stay. Like our Marcum Facebook page and follow our Marcum Instagram @mumarcumhotel for news of more specials and updates to our facility.

In Conference and Events Services, the planning for summer is underway. The footprint of summer housing and dining services is important to the Campus Services vacation request approval process. While July 2021 was quite busy with conference and camp guests similar to years past, this June will be the first time in two years that we will welcome groups back like Orientation and Alumni Weekend. Alicia Rizzo is working with John Buchholz to begin hiring earlier than ever to offset the current challenges of staffing. We are taking recommendations of bright and friendly students who excel at customer service if you know of anyone! This group of staff are often the first interaction guests to campus have with Miami and we want to shine at the position.

During the time of the Irish immigration to the U.S., the first generation of Irish-Americans were in search of the comforting tastes of their homeland. On St. Paddy's Day that meant boiled bacon. But the immigrants were too poor to afford the high price of pork and bacon products. Instead, they turned to the cheapest cut of meat available: beef brisket. Given that New York City was a melting pot for immigrants from around the world, rather than boil the beef, the Irish adopted cooking methods from other cultures. Brining was a technique of the Eastern Europeans, which is a way of salt-curing meat. And the corn? Well, "corned" has nothing to do with corn but instead refers to the corn-sized salt crystals used during the brining process (In fact, corned beef is sometimes referred to as "pickled beef," as you are quite literally pickling brisket with this particular brining process). The corned beef was paired with cabbage, as it was one of the cheapest vegetables available to the Irish immigrants.

So now that we all know the story we can enjoy corned beef and cabbage all year round.

Happy St. Paddy's Day!

Cornerstone

MARCH 2022

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

Spring Forward

Spring Forward!

Set your clock forward one hour

Set your clock forward one hour March 13 at 2 a.m.

Public Skating and the Shamrock Skate Goggin still has public skating this month. Make sure to head over to Goggin to take advantage of getting on the ice before the public skating season is over. The final Friday afternoon skate is in April, but the other skates end in mid- to late March. Check out the public skating schedule to find a time that best suits your calendar. Also, be sure to throw something green on and stop by on March 12th from 3pm to 5pm for the Shamrock Skate! Bring your friends and family to celebrate St. Paddy's Day at Goggin. $7.50 admission and free skate rental for everyone.

Do you have a friend who is looking for a job at Miami?

Miami PUZZL E

Employment Services is hosting a virtual job through Handshake on March 22

Employment Services will also be attending Ohio Means Jobs on 3/2, 3/16, and 3/30 from 10am-2pm 4631 Dixie Hwy, Fairfield, OH 45014 Contact Melissa Wyatt for more information 513-529-3186 | wyattml@MiamiOH.edu

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