Source: Atlanta Journal Constitution

By Gayle White

The Atlanta Journal-Constitution

Tuesday, December 02, 2008

Some University of Georgia students who are homesick for their mama’s, daddy’s or grandma’s cooking will have to go no farther than their nearest dining hall.

Source: The Red and Black

Whitney Kessler

The Red and Black – September 24th, 2008

Donika Harallambi won an immigration lottery ticket and moved to the United States. She knew no one except the small congregation of a church in Talladega, Ala.

She hadn't learned English because only the city children were taught languages beyond their native tongue.

Source: The Red and Black

While a couple conservation efforts are in place, we hope for more on campus

Kelly Shaul

September 9th, 2008

In an effort to conserve water, many dining halls nationwide are switching from plastic to paper trays, as reported on the front page of today's Red & Black.

University Food Services isn't planning on making the change yet, but it does use paper cups in Snelling Dining Hall between 10 p.m. and midnight to reduce water consumption, along with donating leftover food to cut down on waste.

Source: The Red and Black


September 9th, 2008

Many other campuses' dining halls are replacing plastic trays with paper to conserve water, but University Food Services hasn't made plans to completely switch.

"We use paper cups between 10 p.m. and 12 a.m. at Snelling (Dining Commons)," J. Michael Floyd, director of food services, said. "Now that we have moved to 24-hour service, we try to shut our dish washers down for a few hours to save water. Last year we saved 2.05 million gallons."

Source: UGA News Service

Larry B. Dendy

Athens, Ga. – The University of Georgia Chapel Bell may be temporarily out of service, but the chime of a bell will still ring over campus.

A large bronze bell that has been sitting in front of Snelling Dining Hall on UGA’s South Campus has been moved to North Campus and installed on a stand beside the Chapel.


Six food services chefs take part in southern regional cooking competition

By Sara Freeland

Cooking a five-star meal good enough to impress three chef judges is hard enough, but for chefs at the recent Culinary Challenge, impressive just isn’t enough.

Source: The Red and Black

The Red and Black – February 19th, 2008

By Courtney Smith

Dining halls hold a special place in the hearts of many students. One student has taken his love of a certain dining hall to the small screen.

David Mattox, a freshman from Virginia majoring in marketing and music business, made a music video about Bolton Dining Hall that has become a local YouTube hit.

Source: Georgia Magazine

Late-night dining, near round-the-clock bus service and high tech access to faculty are making UGA a campus that (almost) never sleeps

The smell of peppers sizzling in a vegetable omelet fills the air, tempting students standing in line while waiting for the cook at Snelling Dining Commons to create their late-night snacks. Nearby, steam rises off hot apple compote in the make-your-own waffle area. There’s everything from Pop Tarts to cereal to sit-down fare like bacon and eggs.

Source: Food Service Director Magazine

December 15, 2007

By: JL

Source: Athens Banner Herald

Published in the Athens Banner-Herald on 120507

Courtney Alford-Pomeroy - Athens Banner-Herald,, Wednesday, December 5th, 2007

Recipe from Laura Bennewitz

When parents and students converge on the University of Georgia's dining halls today, one area mom will take heart in a special honor.

For the fifth year in a row, Watkinsville resident Laura Bennewitz has had a recipe chosen for the university's annual Taste of Home.