Source: The Chronicle of Higher Education

By PETER MONAGHAN

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

By AARON BARTON

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.

Source: The Red and Black

By EANNIE YEN LOO CHIN

Published, March 28, 2007

If you have ever stopped by Snelling Dining Commons, you have probably been greeted by one of the friendliest cashiers at the University.

Many students with the meal plan travel especially to Snelling just to see Sandra Patterson. Her signature smile, greetings and even hugs makes this dining hall a favorite among students and other meal plan participants.

Source: The Red and Black

By Brittany Whitley

Published, March 09, 2007

Forget Waffle House. Students need look no further than Snelling for their late-night breakfast fix.

Snelling Dining Hall will become one of the only 24/7 college eateries in the country after Spring Break.

Source: The Red and Black

By BROOKS BECKER

Published , December 06, 2006, 06:00:01 AM EDT

Salliann Graniero’s mamma’s meatloaf is so good, it will be served at Snelling Dining Hall as part of the 19th annual Taste of Home Event, to be held Wednesday at all campus dining halls.

Source: Athens Banner Herald

By Chris J. Starrs   |   Correspondent   |   Story updated at 12:38 AM on Wednesday, December 6, 2006

Jane Walsh's family, which includes two University of Georgia graduates, has for many years enjoyed her specialty dish, sweet potatoes with raspberry glaze.

Source: The Red and Black

By Brooks Becker

Published , December 06, 2006, 06:00:01 AM EDT

Salliann Graniero’s mamma’s meatloaf is so good, it will be served at Snelling Dining Hall as part of the 19th annual Taste of Home Event, to be held Wednesday at all campus dining halls.

“Yo mamma’s meatloaf,” invented by Graniero’s mother, Linda Graniero, is one of 123 recipes that a panel of University chefs and dining hall managers chose to serve at this year’s event.

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