Source: The Red and Black

TIFFANY STEVENS

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.

Source: COLUMNS

Six food services chefs take part in southern regional cooking competition

By Sara Freeland

freeland@uga.edu

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, OnlineAthens.com, 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.

Source: COLUMNS

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. )

 

Source: COLUMNS

CAMPUS CLOSEUP

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.

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