Auxiliary Services

Food Services Partners with Local Farm to Obtain Year-Round Fresh Produce

Students at the University’s dining centers may have noticed a fresh, new item on the salad bars: baby radishes and beet greens. The produce is sourced from Agbotic Farms, a local farm an hour north of campus in Sackets Harbor, New York. Purchasing from Agbotic Farms allows the University the ability to offer students fresh, locally grown produce year-round—difficult to achieve in the Northeast.

Food Services and Sustainability Management staff took a trip to the farm to learn more about the operation. “The Food Services team was excited to make the visit to determine if their products would be a good fit for Syracuse University,” says Mark Tewksbury, director of residential dining. The University does its best to serve locally grown produce, but that has proven to be a challenge with New York’s short growing season.

Read the full story at Syracuse University News.

Schine On: Campus Community Invited to Schine Student Center Renovation Reveal

The campus community is invited to the renovation reveal and celebration of the Hildegarde and J. Myer Schine Student Center on Tuesday, April 9. The event also celebrates the legacy and philanthropy of Renée Schine Crown ’50, H’84 and Lester Crown. In the 1980s, Renée led the initiative to establish the student center and provided the primary gift, honoring her parents Hildegarde and J. Myer Schine for whom the building is named. The Crowns have been an active part of reimagining the Schine Student Center now to further enhance the student experience well into the future.

Read the full story at Syracuse University News.

Looking Ahead: Where to Find Offices, Services during Schine Renovation

Schine Student Center ExteriorAs announced in November, Schine Student Center will begin a transformative renovation in May 2019. The planned renovation, a key component of the Campus Framework, will include enhanced accessibility, an upgraded dining experience, centralized spaces for student activities, an expanded, open central atrium and versatile seating and lounge space.

In preparation for the renovation, teams from the divisions of Enrollment and the Student Experience and Business, Finance and Administrative Services have worked diligently to coordinate office relocations and expand services currently within Schine Student Center.

Read the full story at Syracuse University News.

Food Services Earns Nut-Free Certification, Continues to Make Dining Safer for Those with Food Allergies

Students with peanut and some tree-nut allergies can feel safer now, more than ever, while eating in Syracuse University’s dining centers. That’s because Food Services’ Production Kitchen and cook chill facility, located in the Commissary, recently became “certified free from” peanut and tree nut (except coconut) allergens by Kitchens with Confidence (KwC) by MenuTrinfo. KwC is a leading allergen and gluten-free auditing and accreditation firm; the Commissary is where most of the food served on campus is made.

Read the full story at Syracuse University News.

Food Services Staff Member Dishes Up Warm Welcome to Schine Diners

Dorothy “Dottie” Russell is surrounded every weekday by the friends she has made over the years as she prepares the day’s salad fixings and keeps a busy pace monitoring the salad bar in Schine Dining.

There are the students to whom Russell sends a joyful greeting of “Hi, Baby,” and the faculty and staff members who share a quick chat with her. Everyone is made welcome.

Read Dottie’s full profile at Syracuse University News.

From Chef Adam Harvey: A Delicious Dinner to Warm Your Winter Weekend

We asked Food Services Sous Chef Adam Harvey to suggest a hearty, warm, tummy-filling dish anyone could prepare and everyone could enjoy over a chilly winter weekend. Not one to disappoint, Adam offered TWO recipes: a beef stew and, for those who prefer meatless dishes, Scandinavian Winter Vegetable Stew.

Get the recipes and read the full story at Syracuse University News.

Bookstore Brings Hugs from Home to Students for Valentine’s Day

The Bookstore’s Hugs from Home program offers parents and families the opportunity to order sweet and thoughtful treats for their students for Valentine’s Day, Halloween, final exams and birthdays. Valentine’s Day is by far the busiest delivery day, says Don Maitland, the Bookstore’s receiving manager, who leads the staff in preparing for the big day. On Thursday, this space was the staging area from which Bookstore employees prepped for the delivery of more than 400 gifts to students in residence halls, academic buildings and Greek houses across campus.

Read the full story at Syracuse University News.

‘Just another day’: Food Services and the Annual MLK Celebration

Jim Ponzi, associate director of production and commissary operations, started work on Thursday at 7:30 a.m. After a full day of overseeing operations of Syracuse University’s food production, serving an average of 17,000 meals, he worked past midnight. An Orange men’s basketball game against Miami tipped off at 8 p.m., and he stayed to do a final deposit. He returned on Friday morning at 7 a.m. “It’s a life,” said Ponzi. “Well, we say it’s a lifestyle. You get used to it.”

Read the full story at Syracuse University News

New Winter Sport Options at Drumlins

With financial support from Auxiliary Services and design work by Campus Planning, Design and Construction—both within the Division of Business, Finance and Administrative Services—a space near the golf shop at Drumlins is being renovated to house the new Cross Country Ski and Snowshoe Center. Recreation Services and Drumlins staff have converted the public side of the golf course at Drumlins to a system of groomed trails, which are now open. Trails are marked and mapped, with three trails to serve beginner, intermediate and advanced skiers.

Read the full story at Syracuse University News.