Cater To You

After fall break, Food Services will integrate several new programs into the Winslow Dining Hall experience.

The state of the economy is a large influence on the University's plans, Linda Hollingsworth, manager of Winslow Dining Hall and Fast Track said.

"We understand that with the economy like it is, going out to eat, or even going home on the weekends is not as likely an option as it once was," Hollingsworth said. "We are taking initiatives to make students' dining experience more appealing and homely."

Diversity of food options and entertainment are the largest concerns among students, and the main focus of Food Services.

Charlie Cox, adviser of student employment with Student Services, said faculty members are working around the clock to consider expansion of vegetarian options.

"Not only that, but we are also implementing a program called 'sustainability through responsibility," Cox said. "The program takes unused vegetable waste to a compost bin at Pullen farm."

Hollingsworth said Food Services has also worked to create healthy produce options as well.

"The compost will be used on our very first garden, where we will grow our own vegetables and herbs to be used in Winslow foods," Hollingsworth said.

Weekends at Winslow start Thursday evenings and continue through Sunday evenings.

"Thursday nights will be more of a fun night," Hollingsworth said.

After fall break Thursday evenings in Winslow will feature karaoke performances by students, and Friday nights will be called "cruising the globe," which will feature meals from the international realm.

Campus demographics also influence the cuisine served at Winslow, Richard Fritz, director of Food Services said.

"A large part of the student population on campus during the weekend are international students," Fritz said. "We are taking this step in an attempt to make them feel at home."

Hollingsworth said some Friday evening meals will be prepared by international student organizations.

"This will give students an actual authentic taste of foods from around the world," she said.

Winslow will address Saturday dinners as "sizzling Saturdays," which will feature steaks and a hearty side dish.

Fritz said Food Services did a lot of shopping for a healthier and higher quality steak for this year. Hollingsworth added that "sizzling Saturdays" make Saturday the most sophisticated dining experience of the week.

The weekend will conclude with "worth waking up for brunch" on Sunday mornings.

"Ultimately we're trying to offer more options, venues and special events in general to make the most enjoyable dining experience possible," Fritz said.

The weekend improvements are not all Food Services and Winslow management are doing to assist students. Hollingsworth said employees start preparing Winslow food at 5 a.m. and the last person can often be found working later than 1 a.m.

Students with special needs, such as diabetes, lactose intolerance and University athletic diets, are considered in the preparation of each and every meal.

"We had a young lady who was allergic to peanuts," Hollingsworth said. "So we had one person who was specifically tasked to prepare her meals."

Students with broken jaws and other considerable ailments have food, not only individually prepared, but delivered to the residential colleges.

Cox, Fritz and Hollingsworth all encourage students to voice their preferences to Food Services, in particular, or to a Food Services committee representative.

David Borum can be reached

at david.borum@murraystate.edu.