UMass Amherst

PAGE 3
A&F Notes Summer, 2005
2nd Edition No. 2

Campus Appreciation Day

Campus Appreciation Day proved to be a great event. The day went off like clock-work and everyone had a great time, thanks in large part to the hard work from volunteers from all across the campus. Nearly 2,000 attendees had great barbeque, participated in games and were entertained by campus musicians and departmental displays.

Cash Peters Stranded at UMASS

Cash Peters, host of ‘Stranded with Cash Peters’, a television series for the Discovery Network, visited UMass Dining Services this spring to tape an episode about surviving on a college campus. The program aired on the Travel Channel in June.
Cash visited Polymer Science, Robotic Engineering and the School of Nursing and then dropped in unexpectedly at Worcester Dining Commons. He had a brief chat with the student greeters and proceeded to the servery and took a dish of Philly steak sandwich, french fries, Asian greens, and a slice of prime rib, a slice of pizza and sampled the sushi rolls right on the spot. No vegetarian fare please was his only request. After the filming, Cash sat down with students and enjoyed the food.
Cash was impressed with the variety of the food served at the dining hall and commented that the students are eating well.
“I think our staff and students were pleasantly surprised with the visit; some were a bit nervous, but overall, we were delighted to have the opportunity to showcase what campus dining is all about and it provided some added excitement for us at the end of the week.” commented Ken Toong Director of Dining Services. He added, “it really was an amazing experience to be part of and quite an honor at that.”
Below: Cash Peters, (right) with Ken Toong and Hea Suk Waitkus

Taste of UMASS 2005
one of the largest campus food service gatherings in the nation

The event drew over 7,000 students on Thursday, April 14, from 5 to 8 p.m. in the Mullins Center. Chef Martin Yan, an internationally renown culinary educator and television personality, was on hand and taught 12 students (selected based on essays they submitted on why they should be chosen) how to cook stir-fry. Other events included Nathan’s Famous Hot Dog Eating Contest, an appearance by the New England Patriots’ cheerleaders and their mascot, and Hawaiian Dancers. The Taste also featured 75 food booths featuring cuisine from throughout the world. Dining Services partnered with its vendors, local restaurants and grocery stores to put together a great event.
It was a major undertaking to serve 7,000 students and guests in three hours in an arena setting, off-site from the main dining areas. Everyone worked hard but it was well worth it.
Chef Martin Yan commented, “I have been to many food shows, but I have never seen so many students all at once. It was great to see how much they enjoyed themselves.”

Mercury Reduction Efforts
EH&S received a $10,000 grant from the state Executive Office of Environmental Affairs to enhance Mercury Reduction Program efforts. These funds were used to replace over 1300 laboratory thermometers containing elemental mercury with non-mercury units. Brian Fitzpatrick, Environmental Management Program Head, served as the PI on this grant, assisted by Yung Morgan.

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