Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Thursday, July 9, 2020
UIS offers detailed plan for students returning to campus in fall
The University of Illinois Springfield on Wednesday detailed how it hopes students might safely return to the campus for fall semester classes in the COVID-19 pandemic.
The 18-page plan, “Return to the Prairie,” addresses how the campus will offer “on-ground,” or in-person classes as well as blended classes, that combine face-to-face and remote instruction.
It also spells out plans for student living arrangement and on-campus activities.
Of note is that the university will go remote with all classes beginning Nov. 25 until the end of the semester, which is Dec. 12.
Face coverings that cover the nose and mouth will be required on campus when a six-foot physical distance from others is not possible. Face coverings are required in all common areas, which includes classrooms.
“It is our best intention to unite us in public health and safety, and we are committed to providing a high-quality experience regardless of the circumstances in which we may find ourselves,” said UIS Interim Chancellor Karen Whitney. “Whether our Prairie Stars are learning via on-campus instruction or remotely, UIS is committed to and capable of providing a high-quality university experience to everyone who calls UIS home.”
Classrooms and laboratories, along with common, meeting and event spaces will be set up and organized to facilitate appropriate social distancing. They will be cleaned and disinfected daily by building service workers.
Students will be allowed to live on campus in single and double occupancy residence halls, townhouses and apartments, however, guests will not be allowed in residence halls.
Carry-out options will be encouraged at the UIS Student Union Food Studio and no self-service options available. Seating in dining areas will be arranged to encourage social distancing.
COVID-19 testing will be available to all students on campus through Campus Health Services.
The “Return to the Prairie” plan was created by two teams focused on academic planning, student affairs and community engagement.
Classes at UIS begin Aug. 24.
Monday, November 4, 2019
UIS students collect 15,779 pounds of food
Students at the University of Illinois Springfield collected 15,779 pounds of food on Halloween night that will be used to help those in need.
Most of the food - 14,779 pounds - will be donated to the Central Illinois Foodbank, while 1,000 pounds will go to the UIS Cares Food Pantry located on the campus to help university students.
Children from the UIS Cox Children’s Center also participated by trick-or-treating on campus for canned good. They collected 1,000 pounds of food, which is what will go to the UIS Cares Food Pantry.
This story appeared in The State Journal-Register on November 1, 2019.
Read the entire article online.
Most of the food - 14,779 pounds - will be donated to the Central Illinois Foodbank, while 1,000 pounds will go to the UIS Cares Food Pantry located on the campus to help university students.
Children from the UIS Cox Children’s Center also participated by trick-or-treating on campus for canned good. They collected 1,000 pounds of food, which is what will go to the UIS Cares Food Pantry.
This story appeared in The State Journal-Register on November 1, 2019.
Read the entire article online.
Friday, September 13, 2019
UIS and Central Illinois Foodbank partner for Hunger Action Day
The Central Illinois Foodbank was at the University of Illinois Springfield's Hunger Action Day.
The foodbank talked to students and faculty about resources in the community. Some of the resources include UIS Cares - an on-campus food pantry.
"We know that students and faculty alike in our area may be facing food insecurity, so it's a good opportunity for us to engage with those groups and make sure they realize there are resources in the community," Ashley Earnest, of the Central Illinois Foodbank said.
Hunger Action Day is a nationwide effort for foodbanks and for people to realize that food insecurity is an issue in every county in the country.
This story aired on WICS Newschannel 20 on September 12, 2019.
Watch the story online.
The foodbank talked to students and faculty about resources in the community. Some of the resources include UIS Cares - an on-campus food pantry.
"We know that students and faculty alike in our area may be facing food insecurity, so it's a good opportunity for us to engage with those groups and make sure they realize there are resources in the community," Ashley Earnest, of the Central Illinois Foodbank said.
Hunger Action Day is a nationwide effort for foodbanks and for people to realize that food insecurity is an issue in every county in the country.
This story aired on WICS Newschannel 20 on September 12, 2019.
Watch the story online.
Thursday, November 2, 2017
UIS students collect nearly 29,000 pounds of food
While children throughout Springfield were collecting Halloween candy on Tuesday night, the University of Illinois Springfield continued a tradition of collecting food for the Central Illinois Foodbank.
A total of 284 UIS students went door to door Tuesday night to collect a record 28,946 pounds of food from several Springfield and Chatham neighborhoods.
The students visited home over the past week to distribute door hangers that explained the project.
Tuesday night’s total breaks last year’s record of 14,085 pounds.
If residents have food items that weren’t picked up Tuesday night, please contact the UIS Volunteer Center at 206-7716 or volunteer@uis.edu.
This story appeared in The State Journal-Register on November 1, 2017.
Read the entire article online.
A total of 284 UIS students went door to door Tuesday night to collect a record 28,946 pounds of food from several Springfield and Chatham neighborhoods.
The students visited home over the past week to distribute door hangers that explained the project.
Tuesday night’s total breaks last year’s record of 14,085 pounds.
If residents have food items that weren’t picked up Tuesday night, please contact the UIS Volunteer Center at 206-7716 or volunteer@uis.edu.
This story appeared in The State Journal-Register on November 1, 2017.
Read the entire article online.
Friday, September 1, 2017
‘Downtown Discounts’ program targets UIS, LLCC students
Discounts at nearly a dozen businesses are the latest effort to draw college students from University of Illinois Springfield and Lincoln Land Community College to the city downtown commercial-historic district.
The discount strategy introduced Thursday came from student members of a higher education advisory committee created by state Rep. Sara Wojcicki Jimenez.
Discounts for students with ID include 10 percent off, and buy-one get-one-free offers at 11 businesses, a number supporters said they expect to increase as the program catches on.
“One of the things they talked to me about was how can they get UIS students and Lincoln Land students better connected with downtown Springfield,” Jimenez said at a kick-off announcement at Springfield Vintage. The collectibles and retro shop at 215 S. Fifth St. is among the 11 participating businesses that will be marked with a “Downtown Discounts” decal in front windows.
A number of redevelopment studies have focused on greater entertainment, shopping and residential options downtown as one of the keys to attracting young people to live and work in Springfield. “We keep having this conversation in Springfield. How do we keep our millennials, how do we keep our young people?” said Lisa Clemmons Stott, executive director of Downtown Springfield Inc. “It’s because they want a vibrant downtown. They want a place that’s cool, and hip, and that has great food, that has great shops.
“I think both UIS and Lincoln Land students just really want a very college atmosphere downtown,” said UIS junior Kaelan Smith. “They want an atmosphere and activities where they can make great memories and enjoy great specialty shops that helps them get more connected to the moment they’re at in their life right now, in college.”
This story appeared in The State Journal-Register on August 31, 2017.
Read the entire article online.
The discount strategy introduced Thursday came from student members of a higher education advisory committee created by state Rep. Sara Wojcicki Jimenez.
Discounts for students with ID include 10 percent off, and buy-one get-one-free offers at 11 businesses, a number supporters said they expect to increase as the program catches on.
“One of the things they talked to me about was how can they get UIS students and Lincoln Land students better connected with downtown Springfield,” Jimenez said at a kick-off announcement at Springfield Vintage. The collectibles and retro shop at 215 S. Fifth St. is among the 11 participating businesses that will be marked with a “Downtown Discounts” decal in front windows.
A number of redevelopment studies have focused on greater entertainment, shopping and residential options downtown as one of the keys to attracting young people to live and work in Springfield. “We keep having this conversation in Springfield. How do we keep our millennials, how do we keep our young people?” said Lisa Clemmons Stott, executive director of Downtown Springfield Inc. “It’s because they want a vibrant downtown. They want a place that’s cool, and hip, and that has great food, that has great shops.
“I think both UIS and Lincoln Land students just really want a very college atmosphere downtown,” said UIS junior Kaelan Smith. “They want an atmosphere and activities where they can make great memories and enjoy great specialty shops that helps them get more connected to the moment they’re at in their life right now, in college.”
This story appeared in The State Journal-Register on August 31, 2017.
Read the entire article online.
Monday, November 14, 2016
Susan Koch: Dining Services is a well-known staple
The following is an excerpt from a column by University of Illinois Springfield Chancellor Susan Koch. This column appeared in The State Journal-Register on November 12, 2016.
"An old Spanish proverb says: “The belly rules the mind.” That might explain the appreciation students, faculty, staff and visitors have for the outstanding dining services provided on the University of Illinois Springfield campus.
With an average of 4,500 food service transactions taking place every day, members of the campus community probably interact with Dining Services more than any other entity on campus.
Excellence starts with leadership and the leader who ensures all this planning, procuring, cooking, baking and serving runs smoothly is Geoff Evans. A Springfield native, Geoff completed his bachelor’s degree at Southern Illinois University Carbondale and then attended the prestigious California Culinary Academy in San Francisco, eventually working in London and Tucson, Arizona, before returning to Illinois. Geoff was chef at the Illini Country Club before joining the culinary team at UIS in 2003.
Randy Williams, who earned his culinary credentials at Parkland Community College in Champaign, has been part of the UIS Dining Services leadership team since 2009. Randy is well known in central Illinois as a successful restaurateur who owned and operated the Trucker’s Homestead near Divernon for many years as well as Conn’s Corner, a popular food vendor at the Illinois State Fairgrounds. Randy also teaches culinary arts courses at Lincoln Land Community College and often judges various food competitions at the State Fair.
What’s the secret to keeping food service customers happy? “We serve affordable, fresh and appetizing food every day,” says Geoff, “and emphasize providing great service in every transaction.”
With about 35 full-time employees and 45 part-time student workers, the departmental culture in Dining Services emphasizes teamwork, collaboration and striving for the highest possible level of customer satisfaction.
It starts each day with breakfast — a very popular meal that is in high demand throughout the day. Dining Services uses about 45 dozen eggs daily (mostly for made-to-order specialty omelets) and about 4,000 pounds of bacon each semester.
“Thanks in part to Food Network on cable TV, our customers have more sophisticated palates today than students had several years ago,” says Randy.
“Responding to requests from our customers, we’ve expanded vegan, vegetarian and gluten-free menu items during the past few years. At the same time, we’ve introduced foods like quinoa, couscous, orzo and edamame (a preparation of immature soybeans).”
International dishes are also more in demand by both international and more adventurous local students. In fact, everyone seems to know when popular cook and UIS Employee of the Year Danny Lau is serving his fried rice. Customers start lining up two hours before lunchtime to ensure they will be able to pick up their order.
And what can students and other customers look forward to when UIS Dining Services moves into the new Student Union next year? According to Geoff, “Plenty.” Members of the culinary team have worked closely with Dewberry Architects and Ricca Newmark Designs (the food service consultant for the project) to design a state-of-the-art kitchen, servery areas and a second-floor banquet facility that can serve up to 450 guests. An emphasis on sustainability throughout the facility, including a green roof, will add to both its economic and educational value. “The new kitchen equipment is going to greatly increase efficiency of operations,” says Randy, “and a display cooking station will add a little drama, allowing students to watch our chefs prepare fresh, made-to-order dishes right in front of them.”
Read the entire column online.
"An old Spanish proverb says: “The belly rules the mind.” That might explain the appreciation students, faculty, staff and visitors have for the outstanding dining services provided on the University of Illinois Springfield campus.
With an average of 4,500 food service transactions taking place every day, members of the campus community probably interact with Dining Services more than any other entity on campus.
Excellence starts with leadership and the leader who ensures all this planning, procuring, cooking, baking and serving runs smoothly is Geoff Evans. A Springfield native, Geoff completed his bachelor’s degree at Southern Illinois University Carbondale and then attended the prestigious California Culinary Academy in San Francisco, eventually working in London and Tucson, Arizona, before returning to Illinois. Geoff was chef at the Illini Country Club before joining the culinary team at UIS in 2003.
Randy Williams, who earned his culinary credentials at Parkland Community College in Champaign, has been part of the UIS Dining Services leadership team since 2009. Randy is well known in central Illinois as a successful restaurateur who owned and operated the Trucker’s Homestead near Divernon for many years as well as Conn’s Corner, a popular food vendor at the Illinois State Fairgrounds. Randy also teaches culinary arts courses at Lincoln Land Community College and often judges various food competitions at the State Fair.
What’s the secret to keeping food service customers happy? “We serve affordable, fresh and appetizing food every day,” says Geoff, “and emphasize providing great service in every transaction.”
With about 35 full-time employees and 45 part-time student workers, the departmental culture in Dining Services emphasizes teamwork, collaboration and striving for the highest possible level of customer satisfaction.
It starts each day with breakfast — a very popular meal that is in high demand throughout the day. Dining Services uses about 45 dozen eggs daily (mostly for made-to-order specialty omelets) and about 4,000 pounds of bacon each semester.
“Thanks in part to Food Network on cable TV, our customers have more sophisticated palates today than students had several years ago,” says Randy.
“Responding to requests from our customers, we’ve expanded vegan, vegetarian and gluten-free menu items during the past few years. At the same time, we’ve introduced foods like quinoa, couscous, orzo and edamame (a preparation of immature soybeans).”
International dishes are also more in demand by both international and more adventurous local students. In fact, everyone seems to know when popular cook and UIS Employee of the Year Danny Lau is serving his fried rice. Customers start lining up two hours before lunchtime to ensure they will be able to pick up their order.
And what can students and other customers look forward to when UIS Dining Services moves into the new Student Union next year? According to Geoff, “Plenty.” Members of the culinary team have worked closely with Dewberry Architects and Ricca Newmark Designs (the food service consultant for the project) to design a state-of-the-art kitchen, servery areas and a second-floor banquet facility that can serve up to 450 guests. An emphasis on sustainability throughout the facility, including a green roof, will add to both its economic and educational value. “The new kitchen equipment is going to greatly increase efficiency of operations,” says Randy, “and a display cooking station will add a little drama, allowing students to watch our chefs prepare fresh, made-to-order dishes right in front of them.”
Read the entire column online.
Monday, April 26, 2010
A la carte: Mary Jane's Cafe
MARY JANE’S CAFE, on the main floor of Brookens Library at the University of Illinois Springfield, has reopened.
The coffee shop had been run by an independent vendor who left in December. Now it’s managed by the university’s food-service system.
Hours are 9 a.m. to 5 p.m. Monday through Thursday and 9 a.m. to 1:30 p.m. Friday.
Besides hot and cold coffee drinks, there are teas, sodas and fruit smoothies. Foods include soups, salads and pastries, such as muffins, bagels, cinnamon rolls and cheesecake.
Mary Jane’s is named after Mary Jane MacDonald, the first librarian hired at the school then called Sangamon State University.
The cafe was featured in a April 24, 2010, article in the State Journal-Register.
Download a PDF of the article:
20100424-SJR-A-la-carte-Mary-Jane's.pdf
The coffee shop had been run by an independent vendor who left in December. Now it’s managed by the university’s food-service system.
Hours are 9 a.m. to 5 p.m. Monday through Thursday and 9 a.m. to 1:30 p.m. Friday.
Besides hot and cold coffee drinks, there are teas, sodas and fruit smoothies. Foods include soups, salads and pastries, such as muffins, bagels, cinnamon rolls and cheesecake.
Mary Jane’s is named after Mary Jane MacDonald, the first librarian hired at the school then called Sangamon State University.
The cafe was featured in a April 24, 2010, article in the State Journal-Register.
Download a PDF of the article:
20100424-SJR-A-la-carte-Mary-Jane's.pdf
Tuesday, April 29, 2008
Mary Jane's Cafe opens
Mary Jane's Cafe, the new coffee shop located in the lower level of Brookens Library at UIS, is open for business. The cafe is named for Mary Jane MacDonald, the first librarian hired at Sangamon State University, and offers a varied menu.
In an article in the April 27, 2008, State Journal-Register, Kathryn Rem talks with cafe operator Tyler Buckley and University Librarian Jane Treadwell about the new facility.
Download a pdf file of the article
20080427-sjr-MaryJanes.pdf
In an article in the April 27, 2008, State Journal-Register, Kathryn Rem talks with cafe operator Tyler Buckley and University Librarian Jane Treadwell about the new facility.
Download a pdf file of the article
20080427-sjr-MaryJanes.pdf
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