Cornerstone - May 2022

Cornerstone C A MP U S

SE RV IC E S

Get a SWIRLie at Western

By Tim Bolda

“Did you hear? Western has ice cream!”

Well ACTUALLY…Western Dining Commons (WDC) has frozen yogurt.

You see, ice cream is made from cream, and “froyo” is made from cultured dairy (yogurt). Cream is fattier, while frozen yogurt often has a higher sugar content.

The dairy isn’t the only thing that is cultured and extra sweet at WDC. The soft serve spring semester student staff successfully served substantial amounts of swirled, chocolate sauced, and showered with sprinkled soft serve, sometimes eaten with a spoon.

Seriously though, after froyo became available, WDC has seen guest counts rise above its spring semester averages. Most days have seen guest counts up by 200500. The chocolate-vanilla swirl is by far the most popular flavor. Rainbow sprinkles, crumbled oreos, and brownie bits are the top toppings.

Notably, April 12, the second day soft serve was available, WDC also had chicken chunks on the menu for lunch and dinner. Who would have guessed that this would be a popular menu item with our guests? WDC saw a daily increase of roughly 700 customers that day, with about 300 more guests than Maple’s dinner count.

1,196 servings of froyo were dispensed that day. Nearly 40 cases of chicken chunks eaten.

Thank you to all WDC staff, for keeping up with the sharp increase in guest counts, and increased demand on all of our dining concepts.

Thanks to Michael Bryant, Diana Bryd, and Matthew McRoberts for their invaluable help with staffing. We wouldn’t be able to serve 800-1,200 cones and bowls daily without the students they have taken out of their operations.

It would be a malfeasance on my part to not give a special “you’re welcome” to Maplestreet Station for taking so many of their dinner guests since the launch of soft serve.

Soft serve is available at WDC Monday-Friday during lunch and dinner services, and is included with one’s buffet admission.

Ice Cream Servings Breakdown Mon 4/11: 936 Tue 4/12: 1,196 Wed 4/13: 1,047 Thur: 4/14: 906 Typical Guest Count/Ice Cream Launch Guest Count Mon 700-750 (4/11 - 1,006) Tues 700-750 (4/12 - 1,188) Wed 680-720 (4/13 - 1,010) Thurs 600-650 (4/14 - 857)

N E WS L E T T E R

Cornerstone

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Jenay Boyd - Administrative Assistant | 20 years Christina Coates - Cook | 8 years Ken Dasenbrock - Food Service Supervisor | 5 years Dennis Hammer - Cook | 5 years Caroline Hellman - Food Service Assistant | 1 year William Long - Building and Grounds Assistant | 1 year Michael Schwartz - Building and Grounds Assistant | 5 years Brian Woodruff - Dir. of Housing & Operation Services | 16 years

Thanks, Brent!

We wanted to thank Brent Mason for his leadership and dedication to Miami over the last 5 years. Brent's last day is Friday May 27.

Please wish him well before then!

Sunday, May 8

Myaamia 50th Dining Event Recap The Myaamia 50th Anniversary Lunch was held at Western Dining Commons on April 14, 2022.

A huge thank you goes to Kara Strass, the WDC staff, and Campus Services marketing for all the help making the event so special. Kara provided a list of Myaamia staples and we coordinated to narrow down a list of foods that could be used for a meal that still complied with our nut-friendly policy. The menu included Turkey Filets with Craisin Vinaigrette, Butternut Squash Soup, Wild Rice Frittatas, and more. If you haven’t been to Western in a while, go check out the Myaamia wrap that Scott Warrick installed on the Daily 180.

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MIAMIOH.EDU/CAMPUS-SERVICES

Congrats to ALL Red Brick Runners The 2022 Red Brick Run 5k was a great success. We want to thank everyone from the community for showing up to support the race, but most importantly, helping to support the Amber Volk Foundation Scholarship. Amber graduated from Miami in 2007, just one year before an accident took her life. Thank you to her friends and family who work with the Recreation department as well as Phi Mu, to help organize this great event each year that provides assistance to her scholarship.

With temperatures in the 70s and the sun shining all morning, the conditions were fantastic for the 43rd Annual Red Brick Run 5k.

Congratulations to all participants who ran, walked, and jogged their way to the finish line on Sunday. Here are your top finishers!

Top Overall Performers Women’s Kim Johnston - 21:35 Madison Sparks - 23:22 Merritt Ellis - 24:19 Elizabeth Miller - 25:28 Sammie Marcum - 25:48

Men’s Alex Kowalak - 16:41 Aaron Lake - 18:46 David Creedon - 19:14 Cole Pacini - 19:36 Dennis Miles - 20:00

Cilantro Lime Sauce Recipe

By Chef Anne Liston Cinco de mayo is coming up and there’s no better time to try a new dip for some tortilla chips or topping for nachos or tacos. This delicious recipe comes from Chef Anne Liston and can be enjoyed hot or cold. Serve with a pitcher of margaritas and enjoy!

Hot Sauce • 2 cups store-bought or homemade alfredo sauce • 1 Tablespoon cumin • 1 Tablespoon cilantro, chopped • 1 Tablespoon lime juice • 2 teaspoons garlic, minced • Feta crumbles to taste Combine all ingredients and heat until an internal temperature of 165° is achieved.

Cold Sauce • 1 pound tub sour cream • 2 teaspoons cumin • 2 teaspoons cilantro, chopped • 2 teaspoons lime juice • 1 teaspoons garlic, minced • Feta crumbles to taste Combine all ingredients. Allow to chill for at least an hour and serve cold.

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Rec Summer Camps

Grad to Go We’ll bring the party to you! https://miamioh.dserec.com/online/class_registration

Catered buffets at your place.

Orders must be booked by May 5, 2022.

B O O K YO U R R E S E R VAT I O N TO DAY !

See MiamiOH.edu/Catering for more information.

COMMENCEMENT BUFFETS 2022

Dine with family and friends at a table reserved just for you.

Book now, limited seating available.

B O O K YO U R R E S E R VAT I O N TO DAY !

See MiamiOH.edu/Catering for more information.