Volume 1, Issue 4 December 2012 Student Health & Food ... Singh Brenna Sweetman ... Insights Health...

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Creating Exceptional Student Experiences At The University of Pittsburgh Meet the Managers Susan Fukushima Resident District Manager Abdou Cole - General Manager Keith Bauman– Dir. Of Ops. Dianne Duncan– Coffee Carts Jim Elsenheimer– Perch Antonio Rivera– Cathedral Café Mahmoud Bouassida– Einstein’s Jon Soulia– Market Central Dan Pollice– Schenley Chefs Devon Horne Executive Chef @ The Perch David Hampton Chef Manager @ Cathedral Café William Baskervill Production Supervisor Volume 1, Issue 4 December 2012 © Sodexo. All rights reserved. Student NewsleƩer StaKristen Lauteri MarkeƟng Manager Students Maria Jose Alban MaƩ Gretz Susan McGowan Nina Ricci Elisha Singh Brenna Sweetman Student Insights Health & Wellness Food Lovers Think Green Events Remember to have a safe and Happy Holiday! How Much Turkey Did PiƩ Students Enjoy at Thanksgiving Dinner? Turkey: 3,850 lbs Mashed Potatoes: 2,400 lbs Stung: 1,750 lbs Yams: 1,375 lbs Corn: 1,030 lbs Gravy: 215 gals Pork Loin: 1,200 lbs Pies: 562

Transcript of Volume 1, Issue 4 December 2012 Student Health & Food ... Singh Brenna Sweetman ... Insights Health...

Creating Exceptional Student Experiences At The University of Pittsburgh

Meet the Managers

Susan Fukushima Resident District Manager

Abdou Cole - General Manager Keith Bauman– Dir. Of Ops.

Dianne Duncan– Coffee Carts Jim Elsenheimer– Perch

Antonio Rivera– Cathedral Café Mahmoud Bouassida– Einstein’s

Jon Soulia– Market Central Dan Pollice– Schenley

Chefs

Devon Horne Executive Chef @ The Perch

David Hampton Chef Manager @ Cathedral Café

William Baskervill Production Supervisor

Volume 1, Issue 4 December 2012

© Sodexo.  All rights reserved. 

Student Newsle er Staff               

Kristen Lauteri 

Marke ng Manager  

Students Maria Jose Alban 

Ma  Gretz Susan McGowan 

Nina Ricci Elisha Singh 

Brenna Sweetman 

Student Insights

Health & Wellness

Food Lovers

Think

Green Events

Remember to have a safe and Happy Holiday!

How Much Turkey Did Pi

Students Enjoy at

Thanksgiving Dinner?

 Turkey: 3,850 lbs Mashed Potatoes: 2,400 lbs Stuffing: 1,750 lbs Yams: 1,375 lbs Corn: 1,030 lbs  Gravy: 215 gals Pork Loin: 1,200 lbs Pies: 562  

Health & Wellness

  Quick Holiday Nog Four bananas 

1‐1/2 cups skim  

1‐1/2 cups plain nonfat yogurt 

1/4 teaspoon rum extract 

Ground nutmeg 

 

Makes two servings. 

 

Blend all ingredients except nutmeg. 

Puree un l smooth. Top with nutmeg. 

 

Nutri on Informa on for one serving: 

Calories: 380    Fat: 1g  

Carbs: 78g      Protein: 21g 

Make your portions perfect this Holiday!

1 baked potato = Computer mouse

1 cookie = 2

Poker chips

½ cup of mac and cheese = Baseball

3 oz. serving of

chicken/steak = Deck of cards

Green Tips for the Holidays! 1. Make your own wrapping paper– using

newspaper, old calendars, sheet music, mag-azines, maps or fabric are all a great way to recycle materials and add a unique touch to gifts.

2. Buy energy-saving holiday lights– LED lights use up to 90% less energy as well as cut costs on electricity.

3. Make your own holiday cards, gift tags or ornaments– get creative with recycling old cards from last year.

4. Bring your own bag– take a reusable bag along with you for your holiday shopping.

5. Make gifts– homemade gifts like cookies and crafts are creative and thoughtful ways to personalize presents.

6. Be mindful of waste– when indulging in delicious food, try to take what you like and eat what you take. And don’t forget to recycle!

 

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