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.


COLUMNS faculty/staff newspaper

Several UGA employees, departments and programs received honors as part the inaugural Chancellor’s Customer Service Recognition Awards presented by University System of Georgia Chancellor Erroll B. Davis Jr. at the board of regents meeting Nov. 13.

Source: Taste of the South Magazine

Taste of the South Magazine

By Betty Terry

The Taste of Home competiton was featured in the Fall 2007 Taste of the South magazine. Click here to see the article. ( To see the featured recipes see the printed Fall 2007 issue of the Taste of the South magazine. )




By Sara Freeland

For months, Chef Paul Oesterle made and remade his tofu and calamata olive hand-rolled ravioli dish.

Timing his cooking down to the minute, the Bolton Dining Commons' chef wasn't preparing for a role on Food Network's Iron Chef competition, though he may as well have been.

Source: The Chronicle of Higher Education


Published, July 27th, 2007

Sauté pans sizzle; steamers simmer; bains-marie bathe. Blades slice, dice, and julienne.

It's the Super Bowl of campus cooking: the Culinary Challenge of the National Association of College and University Food Services. And it's held not in a state-of-the-art kitchen, but in a convention-center ballroom, now redolent of garlic, fennel, lemongrass, and the finest olive oil.

Source: Athens Banner Herald

Posted: Sunday, July 08, 2007

To be perfectly honest, I had forgotten that I was wearing my red Georgia jacket - and I had it on to keep warm, not make a political statement - so I was taken aback when the guy greeted me at my breakfast table with an excited "Let the Big Dawg Eat," followed by four or five passable "woof, woof, woofs."

Source: Athens Banner Herald

By Rebecca Quigley   |   Correspondent   |   Story updated at 11:06 PM on Monday, May 7, 2007


Facing a late night of studying for their calculus final, Dave Allen and Mandy Newton headed out after midnight Thursday from their Russell Hall dorm rooms to Snelling Dining Hall.

Source: The Red and Black


Published, May 1, 2007

On Dec. 5, 2006, the New York City Board of Health voted to adopt a ban of the use of trans fats in restaurant cooking.

The board took this groundbreaking action because of the severely negative effects that trans fats have on health.